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.

Jennifer Biggs and Chris Herrington talk about nachos, from the ones you make at home to barbecue nachos to dessert nachos, and Chris is so inspired by a curry on Facebook that he makes a comment.

Le Bon Appetit @Home has been postponed a week because of the boil order; Jennifer Biggs and Kelly English talk about cream cheese and all the things it makes better.

First comes Michael’s birthday, then baseball spring training, the Calvary Waffle Shop, Easter and finally, spring will have sprung.

Beer for dessert? Maybe. Sisco Larson and Kat Gordon talk with Jennifer Biggs about what to pair with your last course.

Phillip Ashley Rix literally had a dream that he would be a chocolatier, so then he made it happen. More than 10 years later, Oprah gave her seal of approval and sales skyrocketed.

Jennifer and Chris talk about some of the soup they tasted for a tour of some of the best the city has to offer; listen today and read more on Thursday.

Jennifer and Chris remember some of their favorite sandwiches from an epic sandwich tour and talk about dining out during COVID.

Chip Dunham opened Magnolia & May just a couple of months into COVID; he talks to Jennifer Biggs about what it’s been like to have a new restaurant in a pandemic.

Rosie bakes a cake; Chris and Jennifer talk about fish; Natalie jumps in to discuss the Pimento’s burger.

Chris Herrington and I talk about where we’re eating and what we’re cooking for the (small) holiday at home.

Normally the busiest time of the year, restaurants are instead open for sparsely populated dining rooms. PPP money would help, two local restaurateurs say. And sharing holiday recipes is good for all of us.

Tawanda Pirtle tells us about the steak sandwich at Jack Pirtle’s Chicken, which Jennifer Biggs ate this week for the first time.

Ed Crenshaw didn’t mean to be a baker, but an accident here and an accident there can turn into a career if you’re not careful.

Eric Barnes joins Jennifer Biggs on Sound Bites and they talk about how COVID has sent them back to their kitchens; Eric shares one of his eight recipes.

Jennifer Biggs talks with Karen Carrier about how she’s gotten through COVID, her winter plans, and how she ended up in the restaurant business.

Jennifer Biggs and Chris Herrington talk about what they’ve been cooking, how recipes are little more than suggestions, and as it happens, about tacos and Asian food.

Nick Scott talks with Jennifer Biggs on our new Sound Bites podcast/radio show about what it was like to have Alchemy closed for 11 weeks and about his plans for Salt | Soy, opening soon on Broad.

Grisanti talks with Jennifer Biggs about how the business took its toll on him, his recovery, and what he has planned for the new restaurant.

Restaurants are not required to close, but Deni Reilly and Erling Jensen say they feel they have no choice, that they are responsible for keeping their employees and guests safe and with quick results, they could reopen faster.

Kelly and Jennifer talk a bit about what it’s like to be a restaurateur and a diner during COVID.

We talk about what he’s done, what’s coming up for him, and a little bit about his legendary grandfather.