Memphis Greek Festival returns this weekend after missing two May festivals because of COVID.

“The ‘Vous” is still months away from release, but it was submitted for consideration for the Sundance festival this week; the filmmakers talk about it on Sound Bites.

B.R. Distilling’s McCauley Williams talks on this week’s Sound Bites about how he started the company.

Martha Hample and her partners started Hampline Brewing Co. on the eve of COVID and opened during the pandemic.

La Baguette is open again – and will soon be for dinner – Bryant’s is humming along, and Ciao Bella prepares for a move in January.

Jennifer, Chris and Eric talk about new masking rules and how the high local numbers are affecting restaurants — and them.

Cristina McCarter is a local food entrepreneur, offering tasting tours, gift boxes, and charcuterie boards in her various business and and organizing events like Memphis Dining Week.

Bari opens Tuesday in its new place at 524 S. Cooper, just a stone’s throw from its old place but with lots more room and its own parking.

Dr. Jeff Warren believes it’s time for mandatory masking; Deni Reilly worries restaurants are going to bear the brunt of high COVID numbers once again.

Jennifer Biggs: “It’s the best time of the year to eat local, we talk about tomato pies, quiche, beer — and this: Do grownups eat cereal?”

The Daily Memphian is in its new office and we’re back in the studio to record podcasts for the first time since March 2020, which means we had a lot to say this week. 

Chef Kelly English has some good news, bad news, and just plain old news for local diners. 

Torchy’s Tacos opens the doors to its first “craft casual” restaurant in Tennessee on Thursday.

Chris Herrington visits Sound Bites and he and Jennifer Biggs catch up with the latest food news and talk about — what else? — food.

New East Memphis cheese shop begins a workshop series this week, has added sandwiches for Saturday lunch and will soon have them daily.

Roar and Pour is the first big event at the Memphis Zoo since the onset of COVID.

Steph Cook is at Rawk’n Grub Side Stage, back inside a gas station, this one in Olive Branch. 

Two old friends and longtime Memphis in May volunteers take a few minutes to talk about this year’s festival and about some memorable times in the past.

Derk Meitzler talks about Backlot, the new sandwich shop to open in the Paramount building, also known as Strait & Associates in “Bluff City Law,” and what else he has coming up.

A new cheese dip has launched in this cheese-dip-lovin’ city. Andrew Arbogast has taken his dad’s recipe and brought us Arbo’s.

Curries can be a simple and tasty weeknight dinner, but you need to know a shortcut or two first.

Deni and Patrick Reilly, the husband and wife team that own The Majestic Grille, are back on Friday and they have the restaurant shined and ready to welcome guests.

Jennifer Biggs and Chris Herrington revisit their favorites from Memphis Black Restaurant Week and talk about their favorite Southern dish: Fried catfish.

The year since local restaurants were first shut for coronavirus has been hard; Kelly English talks about what it’s been like for him.

Memphis Black Restaurant Week is in its sixth year, adapted for COVID this year, but going on with more participating restaurants than ever.