What to Order: Napa Cafe’s stout-braised short ribs
Glenda Hastings, owner of Napa Cafe, shows off the restaurant’s short ribs. She said it’s been a menu staple for several years. (Brad Vest/Special to The Daily Memphian)
Jennifer Chandler
A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years.
She is the author of four cookbooks: “The Southern Pantry Cookbook,” “Simply Salads,” “Simply Suppers,” and “Simply Grilling.” While she boasts a degree from Le Cordon Bleu, this Memphis native is about making real food accessible for real families.
Napa Cafe owner Glenda Hastings is known for her hospitality.
The moment guests walk through the door of the 140-seat restaurant, they are greeted with Hastings’ infectious positivity and genuine gratitude. She spends the evening bouncing through the dining rooms, checking on tables and thanking patrons for coming to the restaurant, which first opened in 1998.
“The key ingredients are consistency and love in everything we do,” she said of the East Memphis bistro’s 20-plus years of success.
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For the tenders, whole duck tenderloins are soaked in a buttermilk marinade before being dredged in a seasoned batter. They are then fried to order so they come out hot and crispy.
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