Evergreen Grill recently opened its doors in Midtown and plans to lean into neighborhood hangout status with a forthcoming adjacent game room and pool table. 

South Korean bakery franchise to open three locations in Memphis, Mande Dibi announces opening date, and Celtic Crossing and Bog & Barley St. Patrick’s Day Festivities have been released. 

Prior to starting Good Groceries Mobile Diner during the pandemic, Chad Getchel was the longtime chef de cuisine at River Oaks Restaurant, while Leah Getchel worked in corporate catering. 

While it’s not perfect, Slider Inn serves up a very solid iteration of the beloved Chicago dog.

A seasoned restaurant owner is bringing his concepts to Germantown under a new name.

Last week, Muddy’s Bake Shop celebrated its “Sweet Sixteen,” and Chris Herrington talked to the owner about the evolution of the Memphis institution. This week, he and Holly Whitfield discuss some different angles of that story.

Smurfey’s is a barbecue joint but not in the traditional sense. The owners aren’t serving piles of pork with slices of bread. On this menu, smoked meat is served mostly piled atop tortilla chips, fries or baked potatoes.

“We want to try to invest as much time as we can into this business and into the area to continue to show that, with a little TLC, the area is going to be phenomenal,” owner Travis Brady said of South Main. “We don’t want it to be a ‘one business opens, two close’ situation.”

ScaleUp Kitchen is a free program directed toward unrepresented food entrepreneurs in the Fayette, Haywood, Madison, Shelby and Tipton counties to help them prepare for regional procurement opportunities.

Memphis-area grocery stores are dealing with higher food costs, and consumers are changing their buying habits.

“To do the Forward Lottery, you buy a ticket and they don’t tell you anything about the coffee. I don’t know the origin, the processing or anything. You roast it and then you ship it back to them by a certain due date.” 

Whether you’re looking for something boozy, bougie, beneficial, or involving a bunny, we’ve got you covered.

Beef ‘O’ Brady’s may be coming to Memphis, charcuterie lunchables and more to be served at Congregation Coffee, and Carrabba’s on Poplar Avenue closed. 

At Tuyen’s Asian Bistro, the shrimp on a stick are visually fascinating. The crispy noodles are bundled tightly around the crustaceans like straight jackets, with the shrimp tails just barely popping out at the end. 

On her business’ fourth Leap Day, Muddy’s owner Kat Gordon doesn’t turn to entities that have expanded broadly for inspiration but instead looks to those businesses that have dug deep roots. 

“I think it’s going to be a benefit for Bartlett,” the property owner said of the upcoming development on U.S. 70. “I think Bartlett needs something that brings people here.”

In the middle of the pandemic, Jack and Henry Perkins decided to make a gin with a flavor profile more palatable to Americans. 

“Customers have been asking us for the past two years to be open after they get off work,” Eggxactly Breakfast and Deli owner Wendell Jackson said. “I didn’t want to overwork my employees, but they agreed to Fridays and Saturdays.”

Those in favor of the proposed House Bill 2043, which would eliminate the state tax on groceries if it passes, got together Saturday — where else? — outside a supermarket.

Fabiola’s Kitchen is closing, but Simply Fabulous Catering is still going strong. Also, Bojangles might open in Cordova, and Starbucks near Highland Street is getting a new look. 

For a new play, LoneTree Live interviewed eight members of Memphis’ culinary scene and put together their thoughts on everything from catfish and spaghetti to solving food insecurity. 

All the appetizers on Le Fuuta’s menu are $10: fataya, fried Senegalese meat pies; akara, fried ground bean cake; and rissoles, meat patties with breadcrumbs and beignets.

Recently, Daily Memphian contributor Christin Yates highlighted 10 Memphis restaurants with a breakfast bent. On Sound Bites, Holly Whitfield and Chris Herrington muse over restaurants mentioned in the story.

Together with partners from City Silo, the Arkansas microbrewery is taking over High Cotton Brewing Co. to create a brewpub concept.

In 2009, Memphians Robert Zufall and Jason McElhaney met while working at Humdingers. Now, the pair own the business.