$10 Deal: Grit Bowl at Barksdale’s sticks to your bones
The Grit Bowl at Barksdale’s has Delta Grind grits at the base with a sunny-side-up egg, breakfast sausage, ranchero sauce and avocado. (Joshua Carlucci/Special to The Daily Memphian)
We are so back.
Last summer’s fire at Bob’s Barksdale felt like a gut punch. Smoke damage shut down the beloved Midtown institution, and for a while it seemed like the end of a seven-decade run.
But thanks to Bryant and Heather Bain, along with Ryan Glosson — who also co-own Bain Barbecue — the diner has risen from the ashes like a phoenix: reborn, walls intact, soul intact and better than ever.
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Joshua Carlucci
Joshua Carlucci is a writer and food journalist from Los Banos, California. He holds a BA in English from the University of California, Berkeley, a culinary diploma from the Institute of Culinary Education, and an MFA in Creative Writing from the University of Memphis, where he was managing editor of Pinch. His work has appeared or is forthcoming in The Brussels Review, Redivider, Gravy, EatingWell, Southern Living, and elsewhere. He is a staff writer at Brooklyn-based food and beverage industry magazine, StarChefs.Find more of his work on his website, joshuacarlucci.com.
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