While Taco Prime and Petals of a Peony expand, Peach Cobbler Factory opens and The Farm Table closes.

“It just made sense,” said Brandon Ellenburg, Central BBQ’s director of operations. “We are here anyway since we have to take the shoulders off the pits at 6 a.m., so why not serve breakfast?”

Chef Kelly English joined Holly Whitfield on “Sound Bites” to talk about the upcoming Le Bon Appétit culinary event, his personal connection to Le Bonheur Children’s Hospital and how he responds to online comments. 

Chicken Parmesan is one of food writer Sophia Surrett’s go-to dishes whenever she eats at a restaurant with it on the menu. 

Josephine Estelle is not the place to be watching carbs. It has nine housemade pastas on the menu, ranging from spaghetti with meatballs to agnolotti stuffed with rabbit.

Bob’s Bakery will focus mainly on sweet and savory pies but will also offer pastries such as brownies, cookies, mini pound cakes and hand pies.

Once known as the Sandy Special, the Grill and Grind is a dish high in protein and low in carbs.

The late-night cookie chain Insomnia Cookies will soon open its third Memphis store on Winchester Road. Tekila Group opened its newest concept in Senatobia. A Downtown patio area up for debate.

Head to Harry’s Italian Restaurant, owned by the family behind Olympic Steak & Pizza, for this $15 deal available on Thursdays.

Owner Chris Moore said they weren’t planning to open the Downtown location of Chef Flavas until mid-June, but now they are offering to-go orders from the new restaurant.

Kinfolk owner Cole Jeanes was the chef for both the first and the most recent Etowah Collective Dinner. 

With Memorial Day now behind us, you might think we’ve started summer. But not yet. 

“We know we can do oysters. We want to make sure this new menu crushes,” said the co-owner of No Comment as it transitions to a restaurant with an Indian-Italian flavor. 

Here’s the tea on Dr. Bean’s business and its eponymous founder. 

If you’ve ever wanted to cook ribs the same way competition pitmasters do, this recipe will get you there.

Ben Smith opened Tsunami, a Pacific Rim-themed restaurant, in July 1998. He closed it this past February but would like to see it become a restaurant again.

After 12 years, the fondue restaurant is expected to return to the Memphis market in late 2026 or early 2027 inside a former Pyro’s Fire Fresh Pizza.

Writer Gracie Driver watched as her beautiful salad, with gems of tomato and sliced avocado, was chopped to smithereens before her eyes. 

I polled The Daily Memphian’s staff on what our barbecue team’s name should be, if we had one. The answers were pretty incredible.

“We’ve always wanted a cocktail, steakhouse-y kind of restaurant,” said Andy Ticer of the second-floor bar at his and Michael Hudman’s new restaurant. 

Winning pitmaster Jacey Blurton, 13, began manning the grill five years old, taking up barbecue after three surgeries left her with limited mobility.

For the second year in a row, Heath Riles BBQ claims top prize in the World Championship Barbecue Cooking Contest. The team also won first in the ribs category.

For Dude Wipe’s rib-eating contest, four contestants were lined up in front of tin dishes filled with 5 pounds of ribs and an extra pour of Cattleman’s BBQ Sauce.

Don’t be frustrated or scared to use phyllo dough, said one of the co-chairs of the Memphis Greek Festival. It is a lot more forgiving than people think.

Atlanta-based pitmasters Dakari Akorede and Justin Robinson took on 19 other teams from around the world in Thursday’s Open Fire World Championship.