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. In her role as the food and restaurant writer for The Daily Memphian, she covers food news, provides readers an inside look into their favorite restaurants and offers suggestions for what to order at eateries across the Memphis area.
Chandler’s stories and recipes have been featured in national publications such as Real Simple, HGTV Magazine and Woman’s World. She’s also appeared on a number of national broadcast cooking segments including Food Network’s “Dinner: Impossible” and Ducks Unlimited TV. She also hosts a radio show “The Weekly Dish” on Memphis’s NPR station WKNO-FM.
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.
This is an excerpt of this story. To read more, please click here and subscribe.
Topics
Napa Cafe Glenda Hastings Subscriber OnlyAre you enjoying your subscription?
Your subscription gives you unlimited access to all of The Daily Memphian’s news, written by nearly 40 local journalists and more than 20 regular freelancers. We work around the clock to cover the issues that impact your life and our community.
You can help us reach more Memphians.
As a 501(c)(3) nonprofit organization, we provide free news access at K-12 schools, public libraries and many community organizations. We also reach tens of thousands of people through our podcasts, and through our radio and television partnerships – all completely free to everyone who cares about Memphis.
When you subscribe, you get full access to our news. But when you donate, you help us reach all Memphians.
Pay it forward. Make a fully tax-deductible donation to The Daily Memphian today.
Thank you for reading the local news. Thank you for investing in our community.
Related stories
Conaway: Dan’s Tasteful List 2024
Eating out in Memphis is a reward for living here. You deserve it.
A brotherhood grows — and flourishes — at Acre
Being named a James Beard awards semifinalist is the culmination of three decades of working together for the duo at Acre.
What to Order: Flyway’s duck tenders and pickle plates
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.
Want to comment on our stories or respond to others? Join the conversation by subscribing now. Only paid subscribers can add their thoughts or upvote/downvote comments. Our commenting policy can be viewed here.