Zang zang baos became huge on East Asian social media sites starting in 2017, where users began to post their “muddy bun face,” after their first bite covers eaters in cocoa dust. But there’s no guarantee it will last long in the Mid-South.
Evergreen Grill recently opened its doors in Midtown and plans to lean into neighborhood hangout status with a forthcoming adjacent game room and pool table.
South Korean bakery franchise to open three locations in Memphis, Mande Dibi announces opening date, and Celtic Crossing and Bog & Barley St. Patrick’s Day Festivities have been released.
Prior to starting Good Groceries Mobile Diner during the pandemic, Chad Getchel was the longtime chef de cuisine at River Oaks Restaurant, while Leah Getchel worked in corporate catering.
A seasoned restaurant owner is bringing his concepts to Germantown under a new name.
Smurfey’s is a barbecue joint but not in the traditional sense. The owners aren’t serving piles of pork with slices of bread. On this menu, smoked meat is served mostly piled atop tortilla chips, fries or baked potatoes.
“We want to try to invest as much time as we can into this business and into the area to continue to show that, with a little TLC, the area is going to be phenomenal,” owner Travis Brady said of South Main. “We don’t want it to be a ‘one business opens, two close’ situation.”
“To do the Forward Lottery, you buy a ticket and they don’t tell you anything about the coffee. I don’t know the origin, the processing or anything. You roast it and then you ship it back to them by a certain due date.”
Whether you’re looking for something boozy, bougie, beneficial, or involving a bunny, we’ve got you covered.
Beef ‘O’ Brady’s may be coming to Memphis, charcuterie lunchables and more to be served at Congregation Coffee, and Carrabba’s on Poplar Avenue closed.
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.