A post-pandemic shift in Piccadilly’s customer behavior led the company to downsize from a larger restaurant on Mount Moriah Road to a drive-thru location on Riverdale Road. 

“This place was meant for me,” Chef Jimmy Sinh, known as “Sushi Jimmi,” said.

It’s mudbug season, and trucks such as Crawfish Cabin and Memphis Crawfish Co. are crawling in the season’s biggest, better crustaceans. 

An official with the company didn’t provide an official opening date, but he did provide an estimate for how long construction to opening takes.

In-N-Out one step closer to its first Memphis location. Dutch Bros opens in the Edge District. Tommy’s Burgers California Style is opening its third location. Guthrie’s merges two nearby locations into one. 

The inaugural winners of the Wing World Cup will get a trophy, bragging rights and $25,000.

Erica Horton’s new instant obsession is Kuya on South Main Street and, after two solo visits, she’s already had almost everything on the entire menu.

What seems to set this event apart from others in the same vein is the craft component to the offerings. There isn’t any single brand or spirit featured.

Remington teaches courses in the basics — knife skills, butchery, classic cooking techniques and plating — before students take a course that everyone simply calls “cafe.” 

Collierville approved a third McDonald’s in town. It has little jurisdiction over the one that remains vacant.

The business will close its first location once the new shop is open.

In August 2025, The Daily Memphian reported that Memphis Made was for sale after the company filed for bankruptcy. 

Peach Cobbler Factory will open next month in the Memphis Medical District.

Jennifer Chandler reviews Maru Handroll Bar, where Japanese hamachi, whole blue fin tuna, scallops and uni make up the “tiny” but “well-curated” menu.

At a local library, Chef Jasmen Richmond is using the kitchen to dish out more than just recipes by building literacy, business skills and confidence for children.

A Memphis-founded brand has global dreams. And it all started in Pine Hill, South Memphis. 

This recipe is more than 30 years old, passed down from father to son and restaurant to restaurant.

Central BBQ is rolling out several new offerings: breakfast at Midtown, plus value items and party wings in various locations. Also, news from Domino’s and Wild Beet.

The quick-service Sichuan-style Chinese restaurant chases away the post-tornado-watch ick with spice, crunch and warmth.

A restaurant doesn’t have to be expensive to be good, and today’s guest knows all about that. 

As warmer days make another attempt to dominate the calendar, it’s time to focus on patio season.

At best, shifting weather patterns mean adjusting planting or grazing schedules. At worst, it means moving animals back indoors, delaying harvests or watching crops fail. 

The love of coffee lured an estimated 700 people to the Grind City Coffee Xpo at Crosstown Concourse, but come bedtime, they may regret the extra caffeine.

Scotch eggs consist of a soft-boiled egg wrapped in a layer of sausage, coated in breadcrumbs and deep-fried until golden brown.

AAA announced Thursday, March 12, that Chez Philippe had earned its Five Diamond designation for the first time since the French restaurant opened in 1982.