Mardi Gras Memphis has reopened again, and this time Penny Henderson has co-owner and chef Shawn Davis helping her in the kitchen.

Starbucks has recently tightened access to bathrooms and installed needle-disposal boxes at some of its core-Memphis coffee shops.

Mike Russell’s Half High Beef is his legacy, a homage to the farm his family has kept for generations in the Piperton-Collierville area.

Muggin' Coffeehouse was one of two building permit applications filed recently for Whitehaven. 

Elwood’s Shells in Cooper Young has shut its door less than a year after it opened; Elwood’s Shack remains open and ‘booming’.

After running an online business for the past several years as a wellness coach, entrepreneur Natalia Baldizon is expanding with her first brick-and-mortar location.

Bishop, the new restaurant by Andy Ticer and Michael Hudman, opens Friday in Central Station Hotel. It’s French from the top of the menu to the bottom.

See the classic movie at Downtown's classic theater while contributing to the Mid-South Food Bank.

Cooking a big turkey might be the traditional way, but if you break it down first, you might never cook a whole bird again.

Chris Herrington and Jennifer Biggs compare the virtues of brined vs. fried turkeys, and agree that traditional cornbread is essential to good dressing.

Film director Tom Shadyac opened the indoor rock-climbing gym in March 2018. It is now offering a vegan brunch every third Sunday adjacent to its "Juice Almighty" juice bar. 

This year while Scouting for Food, it was cold and drizzling, but Pack 200 collected six packed-full bags to donate to the Mid-South Food Bank.

Plans to turn a 99-year-old Downtown warehouse into a pub will be reviewed by the Downtown Review Board next week.

A group of foodies at the Memphis Islamic Center encourages Memphis restaurants to add halal options to their menus. Their campaign won over restaurateurs at Mulan Bistro and BGR Burger Joint. 

Good friends come through with an easy and delicious Thanksgiving dressing recipe that will make the Thursday meal complete.

A mother and daughter talk to Jennifer about cornbread dressing and the smells of Thanksgiving dinner.

It’s my first Thanksgiving, but with some help from friends on Facebook and in real life, I think I’ve got this.

The sauce was specially created with Penny Hardaway exactly to his liking. 

Jimmy Gentry and Chris Thorn of P.O. Press are headed to Interim Restaurant and Bar in East Memphis beginning Saturday.

Doghouzz opens in Crosstown with a selection of build-your-own hot dogs, and a full bar is coming soon.

Zinnie’s liquor license has been approved so you can get your bourbon, your scotch and your beer (plus wine) starting Friday.

Erling’s plans to double the size of its bar with early 2020 construction project and expand its bar menu when it’s complete.

Saltwater Crab on Madison offers seafood boils but has a large menu of other seafood, too.

Slider Inn owner Aldo Dean talks to Jennifer Biggs about his journey to Memphis and what's happened since.

Bar Keough opens this week, Phillip Ashley Chocolates pairs whiskey with candy, and it's almost time for Edge Alley to open in Overton Square.