Look for later hours, bigger tables, less red tape and even a slight loosening of mask use for restaurants under the next health directive.

The restaurant inside Chickasaw Oaks mall serves familiar dishes with a flair personalized by owners Carlee McCullough and VeVe Yates.

Curry N Jerk delivers Caribbean dishes for dinner only these days, but the food is rich and hearty, and someone’s been driving all over town to get enough oxtails for the week.

The food at Dory, the Tashies acquire two local favorites, and we take you inside some of the restaurants participating in Memphis Black Restaurant Week. 

If you give up meat for Lent and only eat fish, do you still get credit if you love it? Does it still count? 

Not all wings are equal, but the bar in Memphis is high and both 901 Wings and Mr. P’s clear it.

Memphis Black Restaurant Week is in its sixth year, adapted for COVID this year, but going on with more participating restaurants than ever.

There’s a new spot for classic Southern comfort food on Beale. 

First they bought the iconic Bryant’s Breakfast. Before the week was over, Judd and David Tashie had the keys to La Baguette, a bakery beloved by Memphians for 45 years. And they’re here to preserve it, Judd Tashie says.

Memphis Black Restaurant Week runs through March 13 and we’ll take you to a participating restaurant every day. Today, it’s Trap Fusion.

Dory has officially opened on Brookhaven Circle with a locally sourced tasting menu. It’s the only place in town that doesn’t have an a la carte menu.

On “Behind The Headlines,” Memphis Tourism president Kevin Kane and Downtown Memphis Commission board chairwoman Deni Reilly assess the heavy toll the pandemic has taken on the local industry in the last year. 

Bryant’s Breakfast has been sold to members of the Tashie family and will reopen soon.

Desmond Robinson says just appearing on ‘Chopped’ was a big win: “The response has been so overwhelming, from congratulations to business inquiries. It’s going to take me months to go through these messages.’

Jennifer Biggs and Chris Herrington talk about nachos, from the ones you make at home to barbecue nachos to dessert nachos, and Chris is so inspired by a curry on Facebook that he makes a comment.

Desmond Robinson, who graduated from the University of Memphis, is known professionally as Chef D. Arthur. His “Chopped” competition is titled “Meat Fight: Bison!”

Sourdough bread is the star at this South Main bakery and cafe, but an egg sandwich with milk bread is well worth trying. The lobby of the Arrive Memphis hotel provides the appealing backdrop. 

The owners of Tops Bar-B-Q have sold at least seven of their 15 restaurant buildings to a Phoenix firm that buys the real estate of businesses and leases it back to them.

The second location of Marshall Steakhouse will hold 340 customers and occupy 7,800 square feet on two levels with a brewery onsite.

A new ownership group has bought Earnestine & Hazel’s for $900,000 and and a nearby warehouse for $200,000. The old bar will reopen soon, and the new owner promises to keep those Soul Burgers sizzling.

After rehab and recovery, a couple finds an anonymous investor to make their dream project come to life on Brookhaven Circle. 

This year, instead of lasting three hours on one day at FedExForum, the annual event to benefit Youth Villages will be held over two days, Feb. 27-28, at 20 restaurants.

Leonard’s Pit Barbecue might end up on the chopping block if Dan Brown doesn’t find a new owner for Memphis’ oldest barbecue restaurant.