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  • $10 Deal: Open Flame Bar and Grill

    Open Flame Bar and Grill opened last month in the former Rock ‘n Dough at Poplar and Highland, but don’t get too excited about the first part just yet. The bar is still there but so far the only alcohol sold is beer.



  • Simple Tastes: Vietnam Restaurant

    When the weather turns chilly, we turn to soup. When it gets chilly and wet, very little beats a bowl of Vietnamese beef stew, pho no. 20, at Vietnam Restaurant on Cleveland.

  • Bar Talk: Char

    The drinks list at Char has always been divided by spirits and when the restaurant opened, this was simply the whiskey cocktail.

  • Recipe of the Week: 2-minute tuna

    Mark Travis is a Facebook friend who posted a photo of a plate of barely-seared tuna a few weeks ago. He seared it frozen, he said, then sliced and refrigerated it until it thawed. It sounded too easy, so I contacted him for step-by-step instructions and, well, that was pretty much all there was to it.

  • $10 Deal: Asian Eatery

    Asian Eatery is the restaurant that started life as Tao Too and has changed its name a time or two. But it’s the same place with mostly the same menu it had when I ate my first bowl of Devil’s Nest Soup in 2010.

  • Andrew Michael hits 10 years in fine fettle

    When the doors of Andrew Michael Italian Kitchen opened in 2008, the owners had a good idea where they’d be in 10 years but we diners did not. What we saw was a cozy Italian restaurant run by two baby-faced kids who surprised us by actually knowing what they were doing.

  • $10 Deal: Las Margaritas Cordova

    Nabbing a $10 deal at a Mexican restaurant for lunch doesn’t take much effort – go to just about any place in town. But Steak Monterrey at Las Margaritas in Cordova is heads above your typical tacos and tamales with rice and beans.

  • Bar Talk: Memphis Made Brewing

    Memphis Made Brewing is one of six breweries in Memphis and so happens to be the one in Cooper-Young, just across the street from where the ninth Cooper-Young Beerfest will be held Oct. 20.

  • In the Kitchen With: Jonathan Cole

    Jonathan Cole is the founder of the blog placeatthetable.net and the Memphis Cooks Facebook group. The Midtown resident (and native Memphian) is a social worker by day and a home cook who likes to cook for sustenance and for fun (noodle around on his blog and check out his upscale adaptation of the bologna cake with Ranch dressing that periodically makes the Facebook rounds). We recently caught up with him to make a batch of soup.

  • Funeral arrangements set for Rendezvous waiter Jack Dyson

    Visitation for Jack Dyson is Friday, Oct. 12, 4-7 p.m. at Bethel AME Church, 2011 Alcy Road. The funeral will be held 11 a.m. Saturday, Oct. 13, at Brown Baptist Church, 7200 Swinnea Road in Southaven, and burial is 1:15 p.m. Monday, Oct. 15, at Forest Hill Funeral Home and Memorial Park East, 2440 Whitten Road.

  • P.O. Press expertly provisions Collierville

    P.O. Press Public House and Provisions opened in Collierville on Monday and it’s fair to say that owners Jimmy Gentry and Chris Thorn have pulled together an excellent team and created a top-notch fine-dining restaurant with reasonable prices.

  • Another one: David Grisanti's opens in Collierville

    No one can complain about lack of new dining, particularly on the East side of the county. Raven and Lily opened in Collierville in August, P.O. Press Public House and Provisions opened last week, Ronnie Grisanti’s at Regalia opened a day before P.O. Press, and now David Grisanti’s is in full swing at the former Ronnie Grisanti’s spot in Sheffield Antiques Mall.

  • Bar Talk: Harold Cook and oysters at Sweet Grass

    Harold Cook, the head bartender at Sweet Grass and Next Door in Cooper Young, turns to gin and muddled aromatics when asked to pair a cocktail with the oysters at Sweet Grass' oyster bar. This one holds up to the brininess of the oysters, but is light and has a bit of a kick from the chile pepper, too.

  • $10 Deal: The Farm Fowl

    About two years ago, Sear Shack showed us how good simple can be. The restaurant opened in Collierville with three items: Burgers, fries and shakes. Sure, you could customize a little—a single or a double, add bacon, put cheese sauce on your fries—but the core menu was limited.

  • Biggs: October brings festival weather to Memphis

    When October comes around, so do the festivals and dinners. You can stay busy from now until the end of the year with good food and drink if that’s what you like – and I’m guessing you do. Coming up soon (more later in the month):


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