On her business’ fourth Leap Day, Muddy’s owner Kat Gordon doesn’t turn to entities that have expanded broadly for inspiration but instead looks to those businesses that have dug deep roots.
“I think it’s going to be a benefit for Bartlett,” the property owner said of the upcoming development on U.S. 70. “I think Bartlett needs something that brings people here.”
In the middle of the pandemic, Jack and Henry Perkins decided to make a gin with a flavor profile more palatable to Americans.
Fabiola’s Kitchen is closing, but Simply Fabulous Catering is still going strong. Also, Bojangles might open in Cordova, and Starbucks near Highland Street is getting a new look.
For a new play, LoneTree Live interviewed eight members of Memphis’ culinary scene and put together their thoughts on everything from catfish and spaghetti to solving food insecurity.
Together with partners from City Silo, the Arkansas microbrewery is taking over High Cotton Brewing Co. to create a brewpub concept.
In 2009, Memphians Robert Zufall and Jason McElhaney met while working at Humdingers. Now, the pair own the business.
The 17th annual Chili Cook-off and 26th annual Polar Bear Plunge benefitting Special Olympics Greater Memphis saw many Memphians jump into ice-cold water in the middle of winter at Simmons Bank Liberty Stadium.
Sauced by WS is moving from Southaven to Raleigh, Little Jamaica opens in Wolfchase Galleria and Jack’s opens its first location in Memphis.
“We’ve had people over the last three to four years reach out and want to invest,” co-owner Bartholomew Jones said. “For the most part, I’ve told those people ‘no.’ Now feels like the perfect time to do this campaign in a way that’s real Memphis from the ground up.”
Kevin Sullivan plans for Kitchen Laurel to serve “those staples you grew up with as a kid, made with some love and thought” in the former Farm and Fig space in Cooper-Young.
Plus, Kung Fu Tea opens its first Memphis location and Huey’s in East Memphis expands its patio.
Both of Gibson’s Donuts’ large standing mixers broke this past weekend, and no mixers means no quintessential, fluffy, yeast-raised doughnuts.
Restaurant co-owners, Bala Tounkara and Mady Magassa are adding to their traditional soul food menu by venturing into Memphis barbecue with a twist: West African flavors.
“I don’t know if it’s a southern thing, but we kind of all grew up with having breakfast for dinner,” said Staks’ controller.
With a crowd of hundreds of people, Good Fortune Co. at 361 South Main St. began its monthlong bar crawl Saturday, Feb. 3, to honor the upcoming Year of the Dragon, which starts Feb. 10.
Need ideas for Valentine’s Day? Check out our list of fun food events occurring during this leap month.
“The former Cosmic Coconut space, where it all began, will always hold a special place in our hearts,” City Silo’s co-owner said.
City Silo Table + Pantry to have organic cocktails and wine, Sister Sump opens by Southland Mall and Guatemalan-based Pollo Campero coming to Memphis.
Jennifer Biggs was remembered as a communicator who cared deeply about connecting people, sharing her passion for breaking bread and celebrating the city she called home. Related story:
“A good dive bar should feel old and unassuming, have cheap but good drinks and a great atmosphere,” owner Louis Connelly said.
The concept of Jack Brown’s Beer & Burger Joint is simple: aside from french fries, a couple of grilled cheeses and a deep-fried Oreo, the only items on the menu are burgers and beers.
It’s been a rough couple of years for restaurants but local eateries say the industry’s previous staffing challenges have lessened and they can be more selective in hiring.
The Heights area roaster is only one of two U.S. companies nominated.
Uncle Red’s, previously Red Bones, will leave Carolina Watershed to open its first brick-and-mortar location. Plus, Rock’n Dough opens in the FedEx Forum, and Captain D’s is coming to Summer Avenue.