Crosstown Concourse announced in a release on Monday, May 20, that a new restaurant highlighting Vietnamese culture and cuisine will take over the Wolf River Brisket space, which concluded its operations on Sunday, May 19. 

“Everything I have been studying tells me that we are definitely going to be, within my lifetime certainly, back in a place that chocolate is something you will have for a very special occasion,” said Muddy’s founder Kat Gordon. 

One of only six Oscar Mayer Wienermobiles in the world is coming to two Memphis-area Krogers Sunday, May 19, and Monday, May 20.

The owner of Chloe’s Giant Cookies, who has 2.2 million followers on TikTok, has joined a federal lawsuit to try and overturn a recently passed law that would either ban the popular video app or force its sale.

“We didn’t want to split up,” Sweet Cheeks team captain Alex Boggs said. “Winning is great. That’s not what this week is about. This week is about cutting out from work for a little bit, hanging out with some of your best friends in the world.”

BBQ War is the team that traveled the farthest for this year’s MIM, and despite the team’s name, they’re making new friends left and right. But what they really want are the bragging rights.

You can find only two teams competing at both barbecue contests this weekend: Hank’s BBQ from Columbus, Mississippi, and Pork University of Clarksville, Tennessee. 

Several restaurants have opened in Memphis this week, including a “breakfast, lunch and brunch spot,” a high-end Mexican restaurant, a Taiwanese-style bakery and something new in the old Local on the Square. 

The Memphis in May World Championship Barbecue Cooking Contest is officially underway, with 129 teams from 22 states and four foreign countries vying for the crown.

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A first look at SmokeSlam on the river

Battle of the Barbecue: Where to eat Memphis barbecue

Barbecue teams, food vendors and cooking demos are set up in Tom Lee Park ahead of the inaugural festival’s opening day.

The Economic Development Growth Engine approved a loan to Chef Christopher Beavers, who is reopening his restaurant The Grilled Asparagus. 

“I didn’t want to leave,” said owner David Acklin. “That building is beautiful to me, the best in Memphis. I’ve had it for 20 years. I ran with it for as long as I could. I’ve fought and done everything I could to stay there.” 

After 13 years in business and more than 1,000 flavors, Hugh Balthrop finally feels confident in the trajectory of his company, Sweet Magnolia Gelato, and he’s ready to create even more.

While teams at the World Championship Barbecue Cooking Contest and SmokeSlam are setting up for their respective competitions, here’s a broad look at the Memphis barbecue scene.

Red Lobster mulls bankruptcy while closing 48 locations, including the one on Winchester Road. 

Land that has been in Marshall Bartlett’s family for more than 150 years used to grow cotton, corn and soybeans. But about a decade ago, the farmer decided to raise grass-fed beef and pasture-raised pigs using regenerative farming. 

The new Second Street Tacos and Tequila is a little bit of the old and a little bit of the new. 

Ramblin’ Joe’s is opening more locations, New Orleans-based coffee roasters to serve Hustle & Dough and Chicken Salad Chick to be built in Millington. 

Mack Weaver, the new president and CEO of Memphis in May, was asked about “the competition” in BBQ contests this year. “There’s another contest going on?” he deadpanned. Yes, Memphis, there certainly is.

Diane Kauker began working at Folk’s Folly in 1984 while a student at the University of Memphis. Since then, she met her husband there and now both her adult son and his wife also work there, too. 

The Memphis in May World Championship Barbecue Cooking Contest is back for the 46th year. We’ve got your guide to the food, tent etiquette, entertainment and more for this year’s event in Liberty Park. 

 Nashoba, meaning wolf in Choctaw, is a live entertainment venue, sports bar and restaurant opening in Carriage Crossing in June.

While Memphis’ Old Dominick Distillery makes some staff changes, it looks to the future.