$10 Deal: Grit Bowl at Barksdale’s sticks to your bones
The Grit Bowl at Barksdale’s has Delta Grind grits at the base with a sunny-side-up egg, breakfast sausage, ranchero sauce and avocado. (Joshua Carlucci/Special to The Daily Memphian)
We are so back.
Last summer’s fire at Bob’s Barksdale felt like a gut punch. Smoke damage shut down the beloved Midtown institution, and for a while it seemed like the end of a seven-decade run.
But thanks to Bryant and Heather Bain, along with Ryan Glosson — who also co-own Bain Barbecue — the diner has risen from the ashes like a phoenix: reborn, walls intact, soul intact and better than ever.
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Joshua Carlucci
Joshua Carlucci is a food writer and professional cook from rural Central California. He is a Memphis transplant by way of New Orleans and New York City. He has a bachelor’s in English from UC Berkeley, a culinary diploma from the Institute of Culinary Education and is an MFA candidate in Creative Writing at the University of Memphis. Find more of his work on his website, joshuacarlucci.com
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