At Elemento in Crosstown Concourse, Adrian Arcuri makes his own mozzarella and burrata. Making burrata is a fun experience, but you can also buy it the cheese counter at several local grocery stores. Paired with olive oil and a ripe tomato, it makes a perfect summer dinner.
Kelly English is returning Restaurant Iris to its Creole roots when he dons his chef whites again next month.
Rawk'n Grub is opening its second location inside Growlers in Midtown on July 1.
Robert Humphreys spent nearly 11 years working for Whole Foods Market, most recently as meat team leader for the specialty grocer.
Find food and drinks at events in Memphis this weekend that range from Downtown to Midtown to the Agricenter.
New owners Scott and Rebecca Sorin are re-establishing The Bagel in East Memphis. The restaurant is scheduled to open June 19.
Cooper-Young's latest bar opens Tuesday afternoon, serving cocktails and 32 wines by the glass or bottle.
Two restaurants will open soon on Brookhaven Circle, and David Krog's new venture, Dory, is scheduled for the fall.
Memphis restaurants owe a debt to immigrants, both in the city's early years and in more recent times. And to barbecue; it's what got us to the party.
Opening date for Fino's in Midtown has been set for June 6; all the favorites are coming back and breakfast will be added.
The big winners of 2019 Memphis In May World Championship Barbecue Cooking Contest were announced Saturday night.
Memphis in May World Championship Barbecue Cooking Contest competitors stepped away from their smokers to square off in the Ms. Piggie Idol Contest, a talent competition centered around pork-inspired renditions of pop songs.
Despite a wreck on the way from Texas that totaled his rig, Aaron Vogel and his team Cackle & Oink were back at Memphis in May when the barbecue community rallied.
Two of the oldest teams at Memphis in May World Championship Barbecue Cooking Contest both say they've been around since Year 1.
The Memphis Greek Festival started Friday and runs through Saturday evening at the Annunciation Greek Church; food and fun are abundant.
In the world of Memphis food, barbecue isn't the only crown jewel. The hot wing, since the 1990s, has played a major role in shaping the way Memphians eat and approach the food industry.
Distillers from the Tennessee Whiskey Trail come to town this weekend for a big party for Memphis' big birthday and you are invited.
Aldo Dean, owner of Aldo’s Pizza Pies, Bardog Tavern and Slider Inn, has purchased another Downtown eatery, the Dirty Crow Inn.
Mary Harvey Gurley's collection of antique chocolate molds included one that struck a professional candy maker's fancy. It will go into mass production as Dinstuhl's "official" bunny next year.
A new restaurant promises both a fresh start and fresh ingredients for a diner that has been through several name changes.
These carefully crafted loaves were a bit of a secret, a treat for close friends, until Alan McCoy established the DoubleDutch Bakery.
Tops Bar-B-Q has sold but will remain in the hands of locals, including Tiger Bryant of Soul Fish and Young Avenue Deli.
Andy Ticer and Michael Hudman have made the cut for the fifth time and are headed to Chicago again for the James Beard Foundation Award ceremony.
Veteran chef Derk Meitzler has taken over at The Vault and plans to start changing the menu right away; old Harry's favorites are promised.
Mardi Gras restaurant is closed but owner Penny Henderson plans to reopen it in a simpler fashion.