Kohesian has sold its concept and the restaurant’s last day is Friday. Spence Ray is hopeful about the direction of the development. Maggie Louise Bridal appears set to open in a prominent space on the site.
Longtime Collierville residents are taking the keys to Square Beans Coffee Co. The new owners have local experience in hospitality.
The popular taco truck opens a fourth Memphis-area location, at a well-trafficked Midtown corner, while its owner plans a sit-down restaurant in Germantown.
When you talk to a 90-year-old about one story, chances are good you’ll get to hear another one or two, and what a privilege that is.
Spaghetti squash is a staple food in the Van Gundy household; this recipe is one of several in regular rotation.
Business has been booming for Biscuits & Jams since they opened, and the restaurant could expand to other cities next year.
The ground floor will also sell and display local Memphis artwork.
Charles Cavallo, who also owns The Cupboard restaurant, plans to fully renovate the ground-floor commercial space, which was once a jewelry store.
With a few hundred guests, Jim’s Place celebrated 100 years. And the memories? Untold thousands.
From its roots as a general store, the business has transformed into a popular restaurant – popular enough that it needs to expand.
It’s Thanksgiving and if you’re not ready, you’re not alone. The best of plans often go awry, but hey, there’s always New Asia, right?
Bala’s Bistro has reopened in a much larger space, the menu has expanded and now you don’t have to decide because you can buy food from a cafeteria line by the pound.
Stanton has lost population, the income is low and its Downtown is gone, but a can-do mayor and a boost from Blue Oval City seem likely to change the town’s luck.
With empanadas, arepas, cachapas and more on the menu, Sabor Caribe has been a tasty Edge District anchor through a period of profound neighborhood change.
Workers are returning to dining establishments, but not exactly in droves. Local restaurateurs still have problems hiring and retaining staff, even with higher wages and more benefits.
A chef, a commissioner, and other Memphians are offering ways to support Makeda’s Cookies
All fried chicken tenders are similar, but not quite the same. Large, fresh and nicely spiced, Abner’s tenders are a cut above. The Oxford, Mississippi favorite now has three Memphis-area locations, including at Crosstown Concourse.
If you can’t bear going to the grocery and cleaning the house, you can always go out to eat on Thanksgiving instead. Why not?
Carrots cooked in bacon fat and brown sugar are savory and sticky, and spicy if you add red pepper flakes.
Two cranberry recipes that belong on the Thanksgiving table, even if someone at your house insists on opening a can of the jellied stuff.
Wolf River Brisket has opened in Crosstown Concourse, bringing smoked brisket, chicken and salmon to the restaurant space where Next Door American Eatery was until COVID started.
Pancho’s has served the Memphis community for over 60 years and is known for its varieties of queso dips that have been available in 1,200 stores.
Let someone else do the cooking for Thanksgiving, and help support local businesses, too. But jump on it because most deadlines are looming.
The Craft Food & Wine Festival returns to The Columns at one Commerce Square on Sunday, Nov. 21 for a feast of local artisan foods.
Reny Alfonso, the chef at Chez Philippe from 2005 to 2010, has returned to Memphis and will open Bog & Barley at Regalia with DJ Naylor.