Three more restaurants are moving into Silo Square in DeSoto County, including one that also will host music events.

The wine festival will have plenty of food, drink (of course) and experiences because, as one of the organizers says, “a class just doesn’t sound as fun as what we do.”

Chef Eli Townsend, formerly of Sage restaurant, is back Downtown, this time running Dos Hermanos Kitchen in the Cossitt Library. And getting there has been an adventure.

What began as a side hustle for Andrew Banker has transformed into a way to help people in extreme poverty — while offering a quality cup of coffee. 

The dinners, which are being held quarterly, bring chefs to Memphis to provide their own answer to the question: What does this season, right here, taste like? 

Much of the previous Bluefin menu will transfer over to Momoya. But there will also be a number of other kinds of dishes now offered at Momoya, as well. 

It’s going to be a big year for Buster’s: In addition to the new butcher shop, the Hammonds are opening a second, larger liquor store at Ridgeway Trace in November.

World Central Kitchen and local volunteers are delivering meals to folks in need in Covington and Wynne, Arkansas.

We’ll have one more breakfast/brunch option next month when the second location of The Liquor Store opens at Williamsburg Village.

Tommy’s Burgers has opened in the old CK’s at Park Avenue and Mt. Moriah Road with an extensive, diner-like menu with a Mexican twist. 

The Lopez Grill project is part of what officials hope will be a revitalization of the historic downtown Bartlett Station area.

A new Italian ice eatery is coming to Memphis just in time for hot summer days.

Under John Barnard, Seessel’s won the Tennessee Bakery of the Year every year and once nabbed the National Bakery of the Year. Before Barnard joined Seessel’s, he impressed the Navy’s top brass with pastries and cakes. 

The story of Seessel’s, which spans five generations and 140 years, started with “The Great Butcher of Memphis.” Even now, 25 years after the stores were sold, people can still remember the taste of the grocer’s cakes and pies. 

To build out the new Bog & Barley, 447 pieces of the restaurant were built in Ireland, taken apart, boxed up, shipped here and then reassembled. Here’s a sneak peek before it opens next week. 

Vegan restaurant Plant Based Heat packed the Renasant Convention Center for its first Vegan Brunch Sunday, March 26.

Belle Meade Social will open where Jim’s Place and Strano! used to be, and the owners want to “be that local, neighborhood spot where people want to go — not just for when we first open, but for the next 50, 60 years.” 

Julie Piatt is moving her dairy-free cheese production and distribution business to Crosstown — and it will include a cafe serving wine, kombucha and plant-based charcuterie. 

901 Hot Pot & Korean BBQ is communal, it’s fun and diners are feasting on a selection of more than 100 items they cook themselves, right at the table.

“We’re excited. We feel like the market is underserved for independent butchers, and it’s great that we’ll have butchers who know to cook,” said one of the store’s owners. 

The pet friendly shop will also have a full espresso bar. 

The Daily Memphian takes a look at just how much higher grocery prices are at the local market leaders over the past three years, why they’re so high and where shoppers might find the best deals.

Not long after Ashleigh Weaver moved from Nashville to Memphis, she turned her passion for coffee into a start-up business. “One thing I really like about Memphis is they are very big on locally made,” she said. “Nashville isn’t like that as much.”

Whether you want your fish fried, baked or even in a taco, you can find it at these area Catholic churches on Friday nights. 

Years after the wine in grocery stores battle was fought, a new battle is brewing — over spirit-based seltzers.