Bog & Barley is the whole package: Beautiful space, friendly people, big bar — and great food.

Whiskey-flavored caramel corn gains national attention, taking Kenny and Penny Mickey’s socially conscious business straight to the Barclays Small Business Big Wins contest.

You can serve deviled eggs at your Easter table or you could take a few extra minutes and make an impressive deviled egg salad.

Clean Memphis is out to help people make better decisions around food and build networks to rescue surplus.

This week’s $10 deal takes a native Californian back to his roots. 

It’s going to be a big year for Buster’s: In addition to the new butcher shop, the Hammonds are opening a second, larger liquor store at Ridgeway Trace in November.

Plus, we caught Seessel’s fever, and we’re headed to Cocozza for our next Friday reader lunch. Tickets go on sale today. 

The idea for Pretty Taco came to Itta Bena’s former general manager when he visited Miami’s South Beach this past winter.

World Central Kitchen and local volunteers are delivering meals to folks in need in Covington and Wynne, Arkansas.

We’ll have one more breakfast/brunch option next month when the second location of The Liquor Store opens at Williamsburg Village.

Tommy’s Burgers has opened in the old CK’s at Park Avenue and Mt. Moriah Road with an extensive, diner-like menu with a Mexican twist. 

The Lopez Grill project is part of what officials hope will be a revitalization of the historic downtown Bartlett Station area.

A new Italian ice eatery is coming to Memphis just in time for hot summer days.

Under John Barnard, Seessel’s won the Tennessee Bakery of the Year every year and once nabbed the National Bakery of the Year. Before Barnard joined Seessel’s, he impressed the Navy’s top brass with pastries and cakes. 

We gave you the Seessel’s chocolate butter pie for a holiday gift and now we’re back with the Seessel’s lemon butter pie for your Easter dessert spread. 

In March, Molly Burgess opened her second store that features the superfood berry acai, a healthy and tasty meal or snack option for Olive Branch residents.

The story of Seessel’s, which spans five generations and 140 years, started with “The Great Butcher of Memphis.” Even now, 25 years after the stores were sold, people can still remember the taste of the grocer’s cakes and pies. 

Who says you can’t get a club sandwich with a side of kimchi? Nonbelievers, that’s who.

With a variety of chicken choices in restaurants across the county, a Filipino variety is coming to Lakeland.

Plus, get a sneak peek at Bog & Barley, an upscale vegan cheese place and a new neighborhood restaurant near Poplar and Perkins. 

To build out the new Bog & Barley, 447 pieces of the restaurant were built in Ireland, taken apart, boxed up, shipped here and then reassembled. Here’s a sneak peek before it opens next week. 

Vegan restaurant Plant Based Heat packed the Renasant Convention Center for its first Vegan Brunch Sunday, March 26.

Belle Meade Social will open where Jim’s Place and Strano! used to be, and the owners want to “be that local, neighborhood spot where people want to go — not just for when we first open, but for the next 50, 60 years.” 

Julie Piatt is moving her dairy-free cheese production and distribution business to Crosstown — and it will include a cafe serving wine, kombucha and plant-based charcuterie. 

Pat Klinke’s rum cake is as legendary as her fundraising with the Le Bonheur Club, which is turning 100 this year.