Memphis - April 2023

YESTERDAY, TODAY, TOMORROW

EXCLUSIVE INTERVIEW: RA J SUBRAMANIAM FEDEX PRESIDENT & CEO

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CEO AND EDITOR-IN-CHIEF anna traverse fogle

EXECUTIVE EDITOR michael finger

MANAGING EDITOR frank murtaugh

SENIOR EDITORS samuel x. cicci, shara clark, jon w. sparks, bruce vanwyngarden

ASSOCIATE EDITOR abigail morici

EDITORIAL INTERN izzy wollfarth

CONTRIBUTORS michael donahue, alex greene, vance lauderdale, chris mccoy, clayton trutor

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EDITOR samuel x. cicci

SENIOR EDITOR jon w. sparks

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CREATIVE DIRECTOR brian groppe

ADVERTISING ART DIRECTOR christopher myers

GRAPHIC DESIGNER neil williams

PHOTOGRAPHERS justin fox burks, lisa buser, samuel x. cicci, michael donahue, chip googe, alex greene, tessa pascover

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SENIOR ACCOUNT EXECUTIVE sloane patteson taylor

ACCOUNT EXECUTIVES kelli dewitt, chip googe, michelle musolf

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april 2023

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Remembering Hailey Thomas

Hailey Thomas was unmistakable. She would stride into a meeting just as it was beginning — or if we’re being honest, probably a few minutes after — can of La Croix in hand, glasses perched on her head, and claim the seat at the head of the table. If Chip Googe, one of her colleagues on our company’s sales team, was already in that spot, Hailey would stand next to him until he ceded the chair. I suppose you could say that she was bossy, but she did it all with such good humor that you never felt bossed around — in fact, you were almost sure to be in a better mood afterwards. That was Hailey.

and free, her famous megawatt smile on display. Beginning in 2006, Hailey established herself as executive editor and advertising director at Memphis Health and Fitness, a magazine aligned with her passion for exercise. Hailey had 20 years on me, but didn’t remotely look it, and I’m 100 percent confident she would have crushed me in an arm-wrestling contest — smiling the whole way through.

The Best of Memphis 2005

I met Hailey for the first time in 2020, over Zoom. At that time, not many people were adept at seeming personable and engaging over video meetings, but Hailey was a natural. After 30 minutes with her, in any medium, you felt like you had made a new friend — or, more accurately, you felt like you had somehow made an old friend, one you had known forever.

She came to work for us soon afterwards as an account executive. But she had been associated with Contemporary Media (CMI) — the parent company of Memphis Magazine — for many years, beginning in the 1990s. In those days, Hailey sold ads primarily for this magazine. The nineties and early/mid aughts were glory days for print media, before the 2008 recession, before the rise of digital advertising, and Hailey was in the middle of it all. In 2005, she was pictured on the cover of our sister publication, the Memphis Flyer, celebrating that year’s Best of Memphis winners on the glowing dance floor at Raiford’s along with Hall Prewitt and Mary Helen Randall.

In the cover image, she’s in a black fur coat and black cowboy boots, blonde hair glossy

Hailey died unexpectedly in late February. Losing a friend and colleague is always tough, of course, but losing Hailey felt inconceivable. Rarely have I spent time with anyone as alive as Hailey Thomas was. She was energetic, funny, and unorthodox; she was thoughtful and kind. We miss her, and we know many, many others do, too. We should all be so thoroughly ourselves as Hailey was authentically Hailey.

Hailey Thomas’ life will be celebrated on Saturday, April 8 at 11:00 a.m. at Grind City Brewing. All who were fortunate to know her are welcome.

We look forward to your opinions.

CLASSIC DINING

Cafe Olé

This iconic Cooper-Young restaurant specializes in Tex-Mex cuisine — and makes diners feel like they’re on a vacation.

BY MICHAEL DONAHUE

With its exposed brick and huge archway in the center of the dining room and the courtyard-style patio with iron furniture and a fountain, Cafe Olé feels like a vacation destination. e aroma of Mexican food wafting from the kitchen adds to the feeling.

thought they could “make something great out of it,” Robertson says. “It’s a fantastic corner. You’ve got the neighborhood all around you.” And, she adds, “It had a longstanding reputation.”

Sandy, Kendall, and Sandy’s youngest son, Kris, immediately went to work renovating and brightening up the restaurant. ey built a big archway in the center of the dining room, removed plaster down to the exposed bricks on walls, and installed a new bar and booths

items. But they kept the popular bacon-wrapped shrimp. “ at’s our signature item, for sure,” he says. e somewhat more traditional fare includes chimichangas, quesadillas, and nachos.

his mother, Sandy Robertson,

And that’s just what owner Kendall Robertson hoped to achieve when he and his mother, Sandy Robertson, renovated the restaurant after she bought it in 2013. “My whole idea was to make you feel like you were on a vacation somewhere,” Kendall says. “We had all the palm trees, lighting. It makes you feel like you were on vacation in Mexico or somewhere else.”

Cafe Olé, which serves Tex-Mex food, is one of several restaurants Sandy Robertson owns. She and her late husband, Johnny Robertson, got into the restaurant-buying business in 1982 when they purchased the old Alfred’s East at Raleigh-Lagrange Road and Sycamore View Road. ey went on to buy what is now Alfred’s on Beale. ey also opened Dyer’s on Beale as well as the old Club Handy and Joyce Cobb’s.

After Johnny died, Sandy bought Automatic Slim’s. She also opened Ubee’s near the University of Memphis, and added Cafe Olé to her restaurant collection in 2013 after she heard a rumor it might be available.

Cafe Olé “has been on that corner since 1991,” says Robertson. “Kendall and I are the fourth owners. Johnny wanted it before he died. And he had actually thought about putting a bid on it.” Her husband “always loved that corner from the very beginning. We used to go over there when the kids were little and eat.”

Sandy got the opportunity to buy the restaurant 10 years ago. “I said, ‘Okey-dokey. Watch this.’ And I went and got it.” ey

A n old painted sign for Coca-Cola on a brick wall is a remnant of the days when the building was a Weona grocery store, Sandy says. ey recycled the old Cafe Olé signs. One now hangs inside and the other is on the patio. Cast-iron lizards that once graced a fence at the restaurant are now incorporated into the patio tables. “I thought it would be cool to save things. ey were such a staple in Cooper-Young over the years.”

Instead of completely removing a damaged tree that was part of the original patio, they cut out part of it and turned it into a table. ey left the other large tree and built the patio around it. e tables, arbor, front f the bar, and the ostess stand were specially made for them out of wood from a West Tennessee poplar tree. e new owners also added a stage to the patio area, where they feature

As for the menu, they “revamped the whole thing,” Kendall says. ey got rid of the hot dogs, hamburgers, chicken fingers, and other non-Mexican-

ey also kept the Mexican pizza

A tortilla crust is covered with beans, cheese, jalapeños, tomatoes, ranchero sauce, and stuffed with chicken, beef, or vegetables.

ey added other items, including the popular “Brisket Benedict,” which is available at Saturday and Sunday brunch. “It’s just the brisket on top with au jus and poached eggs on toast.”

e restaurant’s name is a bit confusing for some newcomers, Kendall says. People think it refers to “cafe au lait,” or “coffee with milk.” “I know a lot of people from Europe think it’s a coffee shop and come over for coffee.”

But as soon as they walk inside, people know better when they see and smell the tortillas, melted cheese, and sizzling meat emerge on trays from the kitchen. ey may not be on vacation, but they know they’re in for a classic dining experience.

Cafe Olé is located at 959 South Cooper Street.

left: Owners Kris, Sandy, and Kendall Robertson with baconwrapped shrimp, a signature item at Cafe Olé.

2nd Street Smash

Craft cocktails come with a dash of celebrity flair at Supper Club on 2nd.

BY SAMUEL X. CICCI

Take a look around Supper Club on 2nd, and you’ll see famous faces everywhere. Is that Denzel Washington posted up near the windows? Do I spy Diana Ross over in the corner? And I think that’s Halle Berry loitering down the hallway.

left: Behind the bar, Stephanie Hammer prepares a “Smash on 2nd,” which she calls the new establishment’s most popular drink. above: Denzel Washington, pictured here in American Gangster, is one of many celebrities whose portraits adorn the restaurant.

sours, and Sprite, then topped with prosecco and garnished with a couple more berries and an edible flower.

“ e way you build it is very important,” she adds. “I put some berries at the bottom first, then stack the ice. Shake the mixture together separately, and then pour it over the ice. And I’ll add a flower, for good measure.”

ally attendance

wood portraits (Washington

Okay, none of those celebrities were actually in attendance when I visited. But the many black-and-white Hollywood portraits (Washington from American Gangster, Samuel L. Jackson from Pulp Fiction) placed around the restaurant give the space a dash of cinematic flair.

From behind the bar, Stephanie Hammer has seen a few VIP guests come for a drink. “We’re a traditional supper club, aiming for a Downtown, cool, funky vibe that keeps a focus on fine dining,” she says. “But we’re also a bit of a celebrity club, and I’ve seen a few Grizzlies players

The “SOS” cocktail is built around Rémy Martin cognac, mixed with housemade raspberry purée, simple syrup, sours, and Sprite, then topped with prosecco and garnished with a couple more berries and an edible flower.

NBA teams too.” what an impressive interior: black

hang out here, and players from other NBA teams too.” at showbiz aesthetic adds a touch of flair to what is already an impressive interior: black walls accented by the booths’ green velvet upholstery, and golden pendant light fixtures shaped like fireworks that cast their soft welcoming glow. It’s an environment where diners can feel at ease, but also as if they’re about to have a memorable evening.

Supper Club on 2nd opened Downtown in August 2022, led by Suite Lyfe Hospitality’s AG Granderson, Joe Johnson, Devin Butler, and Robert Higgins. While many supper clubs traditionally act as a prelude to seeing a show, Supper Club on 2nd hopes to keep folks around.

So far, it’s mission accomplished. “Maybe it’s because we’re new, but most days we’re completely full,” says Hammer.

e main bar downstairs, as

well as a smaller upstairs bar focused on whiskey and bourbon, provide plenty of options for thirsty Memphians. Hammer helped create the cocktail selection, with some interesting twists. e Just Like Candy, for example, mixes Grey Goose vodka with cranberry and pineapple juices, but tops the drink with a fluff of cotton candy for an extra dose of sweetness; munch on it, or drop it into the drink to dissolve.

e Pineapple Lemondrop serves up the classic drink with a pineapple slice and juice for good measure, but is arranged with an edible flower, a personal touch from Hammer. “When someone sees a drink going around with a cute flower in it,” she says, “usually everyone else wants one too.” But according to Hammer, the top seller at the bar so far is the Smash on Second, or SOS. “ at’s a drink that pays homage to 2nd Street, our home, and kind of keeps a theme with some of our drinks paying tribute to Memphis,” says Hammer. e cocktail is built around Rémy Martin cognac, mixed with housemade raspberry purée, simple syrup,

e drink is astounding. I look back down what feels like just seconds after she’s made one for me, and the glass is empty. e name is apt; if I’m not careful, I’ll find myself getting smashed on 2nd Street in no time at all. It’s easy to admire the careful craftsmanship of the drink. e natural sweetness from the berries melds evenly throughout the cocktail, concocting a perfectly smooth blend that’s neither too sweet nor too sour.

Beyond the cocktail list is an extensive collection of liquor for the straight-shooters. ink high-quality tequila in unique custom-painted bottles, special-ordered for the bar. Or try one of Hammer’s favorites: the Louis XIII cognac, which would make me giddy — and not just from the cost.

“One shot of this goes for $250,” says Hammer. “And let me tell you, I’ve tried it before, and one shot of it will knock you flat.”

Supper Club on 2nd is located at 85 S. 2nd St. Open 5 – 11 p.m. Wednesday, ursday, and Sunday; 5 p.m. –1 a.m. Friday and Saturday. Closed Monday and Tuesday.

supperclubmemphis.com

Fifty years ago this month, FedEx put its first planeload of packages in the air. It wasn’t much at the time, but founder Frederick W. Smith was keeping his eye firmly on the future that he knew would transpire. He had challenges, but the Marine veteran was a shrewd visionary. By the end of 1973, the company was serving more than 50 cities with its fleet of 25 small jets. Smith is still at it as executive chairman and is involved in matters of global consequence, including sustainability, innovation, and public policy. Last year, Raj Subramaniam took over as president and CEO, having served with the company around the world for more than 30 years. Although the pandemic and economic turmoil battered the air freight market, FedEx continues to pursue its mission of delivering packages worldwide while staying flexible. Here’s a look at the past, present, and future of Fred Smith’s dream.

EXCLUSIVE INTERVIEW WITH RA J SUBRAMANIAM

THE GLOBAL COMPANY’S NEW PRESIDENT AND CEO.

BY JON W. SPARKS

The morning after FedEx issued its thirdquarter report, President and CEO Raj Subramaniam sat for an interview with Memphis Magazine. e March report for the period concluding at the end of February was mixed — demand was a bit weak and numbers were still down from last year, but quarterly results were better than expected. Subramaniam was optimistic that the company was moving in the right direction, which includes an ongoing $3.7 billion in cuts in 2023, a move prompted by lowered demand and high operating costs. e stock market reacted positively to the report, with the share price jumping in early trading the day after the report.

Subramaniam is in his first year as president and CEO, but has been with FedEx more than 30 years. Originally from Trivandrum, India, he earned his bachelor’s degree in chemical engineering from the Indian Institute of Technology, a master’s degree in chemical engineering from Syracuse University, and a master’s degree in business administration from the University of Texas at Austin.

MEMPHIS MAGAZINE: What are the areas where FedEx does better than its competitors? And how do you bake that approach into the company’s culture?

RAJ SUBRAMANIAM: From the very founding of FedEx, innovation has been in our DNA. It’s been an entrepreneurial culture and we have a legendary founder. e whole idea has been to figure out how we differentiate our services so that we can provide better value for our customers. at’s been the core ethos of FedEx from the very get-go as we expanded from our beginnings into different areas, different geographies, different portfolios. at core part of FedEx culture of being differentiated and providing value to our customers has never wavered. at’s been critical. And especially as we took on entrenched competition, we had to be differentiated. We had to be scrappy, we had to be entrepreneurial. And the great thing is, even after 50 years of FedEx’s existence, that still is the way we think, and that’s the way we go forward.

MM: Innovation is part of everything that you do, and it always has been. How do you approach the idea of innovation as you’re looking beyond the curve?

RS: One of the advantages of being at FedEx is that we are a referendum on what’s happening around the world, especially on the industrial economy of the world. We are able to see things a little before everyone else, but it’s not just enough to see it, it’s important to then act on it. So, we take calculated risks on what we see beyond the curve, and many of them pay off. at’s the approach we have taken over 50 years, and that’s the approach we will take going forward. It’s the only way to stay ahead of where the market is and anticipating what the customers would need in the future, given what we know today.

MM: How do you know when to stop and say, no, that’s it?

RS: at’s an excellent question. Not all bets pay off. So you have to take calculated risks. You have to do everything possible because you’re going to find the next barrier and the next barrier and the next barrier. You have to do what it takes to go through those barriers, but at some point, you have to make a judgment call. Maybe we have tried everything and the return on this risk is not worth it and there are higher priority items to go tackle, or maybe it’s not for now, it’s for some other point in time.

I would consider a core strength for FedEx is that we say all right, we’ve tried this, and then use our judgment based on our history and say, this is not the one to pursue at this point, and let’s try something else. ere’s no mathematical definitive answer here, but the practice of being entrepreneurial and the practice of being innovative gives us better judgment to make those calls.

MM: What are a couple of the key decisions that you have made or projects that you’ve worked on that have defined your tenure there?

RS: I started with FedEx in 1991 in Memphis and I’ve had the great fortune of working on several very interesting and important things from the very beginning. I joined the company after FedEx had bought Flying Tigers in 1989 and was about to sprout its wings across

Raj Subramaniam, FedEx President and CEO

the world, so to speak. I had a wonderful opportunity after five years here in Memphis to move with FedEx to Hong Kong to be part of the expansion in Asia Pacific. at was a phenomenal experience and I would consider that as one of the key areas in how we established our presence in that market, how we established our leadership in that market, and as a team that we made progress there. And of course, that built the foundation for us to scale up from there.

e second big thing in my career, a big milestone for me at least, was when I was appointed as the president of FedEx Canada. I moved to Toronto and held a general management role for the entire operation and the financial and commercial aspects of our business in Canada. at was a great opportunity and experience to truly, fundamentally understand the ethos of FedEx.

e philosophy of FedEx is “People-Service-Profit”: We take care of our people. ey provide outstanding service for our customers, generating profits for our company, which we reinvest back in the people. To be able to see that in its entirety was a very good experience.

Ever since I took over as COO in 2019 and later as CEO, there are a couple of areas that I think are worth mentioning. One is this notion to operate collaboratively, a principle we used to revitalize our operating strategy. FedEx has grown the networks that we have built into the unparalleled networks that we have. With the FedEx Express company, FedEx Ground Company, FedEx Freight, or International Operations and so on, to make these operations collaborate and optimize across the boundaries is one of the things that we introduced in September of 2020. It was a very important aspect of how we bring together these networks, especially in the age of e-commerce.

e second thing that I would point to in the last few years is the whole digital innovation. ink about the history of FedEx way back in 1978 when Fred Smith said that the information about the package was as important as the package itself. at was a very profound statement. And from that very moment, the digital innovation has been part of our DNA, and that’s a foundation of FedEx. So, we have built these physical networks, but with

FedEx’s 2021 Economic Impact Report said the company’s involvement in Memphis includes a $1.5 billion ongoing investment in the modernization of the Memphis World Hub at Memphis-Shelby County International Airport as well as Downtown’s FedEx Logistics Global Headquarters, in which more than $50 million was invested during renovation. Between 2016 and 2018, FedEx donated more than $42 million to the greater Memphis community.

With about 33,000 employees across all operating companies, FedEx accounts for 56.5 percent of employment in the county’s transportation sector, which accounts for 10 percent of all county employment. In 2020, shipping volumes increased by more than 30 percent in Memphis as e-commerce and critical healthcare shipments significantly increased, often transiting through Memphis FedEx facilities en route to final domestic and international destinations.

a foundation in technology. at’s always been the case, but when I look ahead, I can see now that the physical networks are essentially built but we can almost flip it on its head. We can say that the physical networks are the foundation and that we now are able to create value for all our stakeholders, particularly our customers, through digital innovation and value that we can create to make customer supply chains smarter every single day. We want to make those supply chains smarter because people realize how important they are to the real well-being of mankind in general.

MM: How were you prepared when you took over last year, knowing which way the economy was going and likely to go following up on the pandemic?

RS: I have had the great fortune of working with the founder and chairman, Fred Smith, for so many years. Whatever happens in the future, I’ll be forever grateful for that experience. It’s not just CEO school — it is humanity school, it’s geography school, it’s history school. ere is so much you can learn working with Fred. It was a great preparation to become CEO of this company, and especially COO during the time of the pandemic where it was a very dynamic period.

To the other part of this question, FedEx is there because of the presence that we have in everybody else’s business. We are a reflection of the global industrial economy every single day. We are able to see things a little bit ahead of others. Back in September I said a few things — I said that the industrial economy is going to slow. I said that the customer

spending is going to move from goods to services. And thirdly, that there’ll be an e-commerce reset — e-commerce as a percentage of retail is going slow.

ose three things have a negative impact on the demand side of our business, so we had to get prepared for the slower demand scenario, and we needed to act fast. All those things happened almost exactly like we said it was going to happen, but we have been preparing for it. We have begun a transformation program within FedEx over the last six months. We are acting with a sense of urgency to make sure that we have the right cost structure to adjust to the demand environment that I saw coming.

MM: The quarterly report in March — the most recent — was mixed, but you found reason for optimism. Was that on track with your expectations?

RS: We basically said the demand environment is going to be challenged, which is exactly what we said a few months ago. But the most important thing is that now we are preparing our company to fundamentally change the cost structure and get ready for profitable growth in the future. And I think the work that we’ve done is a testament to that. One of the great examples of this is FedEx Ground and FedEx Freight, even with the volume being down, we’re able to improve our operating margin even in that environment. And I think that’s a testament to the great work that our team is doing. And it’s just heartening for me to see.

MM: How do you measure the results of your philanthropic and community involvement efforts?

RS: The core purpose of FedEx is connecting people and possibilities around the world. So, I view this in two aspects. The first is the very act of our core purpose, which means that on an everyday basis, we are connecting businesses with their customers around the world and expanding those opportunities. If you are a small business provider in some part of the world, you don’t have to think about your market being the local market — not even the state, and not even the country. You can think about the globe as your market. So with an order entry device that’s your cell phone, and a physical network that is FedEx, you are now able to sell your products to a global audience. We have done this consistently over and over again for years. We have, thereby, lifted standards of living in several parts of the world because of that. That’s just the act of being FedEx and doing what we do on a daily basis. When people think about CSR (corporate social responsibility), people don’t think about that, but it’s a critical part of our purpose statement. We are connecting people in possibilities around the world.

Now, in addition to that, we obviously support several corporate social responsibility activities. It really comes together when our physical assets become of supreme use, and we have a simple philosophy: If your neighbor’s house is on fire, and you are the one with the fire hose, you run to help. So Covid 19 was a classic case in point because our network can connect any point to any other point in the world. That

became extremely critical in the distribution of Covid vaccines, and we took that responsibility very, very seriously. We were able to deliver hundreds of millions of vaccines.

I was so thrilled when the first airplane started rolling out of Michigan and delivered the very first vaccine to Boston in December of 2020. It was a proud moment for us. Similarly, when we had the recent earthquake in Syria and Turkey, we were the ones donating several charters and moving relief equipment to that market.

MM: Where would you like to see FedEx in 50 years?

RS: Well, I think first of all the core foundation of FedEx on the People-Service-Profit philosophy will not change. That’s what FedEx has been built on. The second core philosophy of innovation and differentiation and being there for our customers will not change. The next 50 years will build off the same thing.

I think the idea that we can provide value beyond our physical services and provide digital value, and making supply chains smarter for our customers and providing the end consumer with a lot more information and visibility, is something that we’ll push forward on. I do see our company prospering moving forward. I do see our presence in every corner of the world. I do see that we will have our physical presence everywhere, and I do see that we will have a digital presence everywhere — and that, with the value that we’ll create, will go beyond the physical.

FedEx by the numbers: With 696 aircraft globally and about 215,000 motorized vehicles, it serves some 220 countries and employs nearly 555,000 people. The 5,000 operating facilities handle an average volume of 16 million shipments every business day, including about 600 million daily tracking requests. There are 360,000 direct suppliers who support 16.5 million jobs that generate about $700 billion.

YESTERDAY, TODAY, TOMORROW

AFTER HALF A CENTURY, THE CITY’S LARGEST PRIVATE EMPLOYER LOOKS TO KEEP DELIVERING ON ITS PROMISE — DESPITE STRONG RECENT HEADWINDS.

BY JON W. SPARKS

In Rajesh Subramaniam’s letter to stockholders in 2022 — his first as president and CEO of FedEx Corporation — he had to deliver more than a basic annual report. Just a few months before, he had succeeded FedEx founder Frederick W. Smith as the company’s leader, a move that was long-planned. But the economic climate was turbulent and the timing was not particularly ideal.

Just days before last September’s annual stockholders’ meeting , the company said its quarterly revenue fell below expectations. Few packages were moving worldwide and FedEx was closing offices, freezing hiring, and parking cargo aircraft. It was a bumpy time with companies having a glut of inventory and the scourge of inflation hitting pocketbooks. Most of the financial world was getting hammered, but for FedEx, the announcement prompted a 21 percent drop in share price in one day, a record for the company.

e Wall Street Journal reported that the plunge was the “biggest percentage decline since going public in 1978 — worse than big drops on 1987’s Black Monday, in the pandemic panic of 2020, and in the depths of the global financial crisis in late 2008.”

But the situation was also a golden opportunity for Subramaniam — or maybe a purple one for the boss who had been working his way up the ranks since joining the company in 1991. In his letter in the 2022 annual report, he stressed that the company’s Purple Promise — to make every FedEx experience outstanding — was something that would remain constant.

His message to the stockholders painted a big picture, bridging past, present, and future. He reminded them that the company was nearly a half-century along and had developed skills on the way to leading in the delivery business, what he described as “an unmatched combination of scale, access, and flexibility.”

Subramaniam also addressed the present and made a case that FedEx was already responding to the challenges wrought by a pandemic, a wobbly economy, advances in technology, and a rapidly changing marketplace. e strategy is called “Deliver Today and Innovate for Tomorrow,” which encompasses short-term and long-term goals.

For the future, he promised bold visions, citing “organization-wide infrastructure modernization, new data-driven offerings, and sustainability-driven solutions” to improve supply chains.

Since the stock drop in September, FedEx has been regaining altitude. e stock price was down to $141.92 a few days after the tumble but has recently surpassed the $200 mark. e company is still mandating better efficiencies, which means making what it acknowledges are “difficult decisions.” In February of this year, it announced a reduction of its officer and director team by 10 percent to consolidate some teams and functions.

THE VIEW FROM 30,000 FEET

To get a deeper look inside FedEx, we contacted economist John E. Gnuschke, who has been following FedEx practically from the beginning, since it was called Federal Express. He retired in 2020 from the University of Memphis, where he was a professor of economics and director of the Sparks Bureau of Business and Economic Research as well as the Center for Manpower Studies. He continues to work as a private consultant for a variety of business, legal, financial, and government organizations, including FedEx.

From the beginning, Gnuschke says, Smith’s leadership relied on innovation to make the idea of overnight delivery of packages a reality. “FedEx was a company that saw an opportunity and created a way to respond to that opportunity,” he says. “It created ways for businesses to operate more efficiently. It didn’t depend on the growth of the world economy as we know it, but it created opportunities for that econ-

The FedEx hub at Memphis International Airport

happy 50th anniversary, fedex!

From Memphis International Airport home of the fedex world hub

Memphis International Airport (MEM) salutes FedEx for 50 years of serving as a community cornerstone and a tremendous engine of growth for our community. For five decades, FedEx has been one of our city’s most valued institutions, employing thousands of employees and leading advancements in technology, transportation and commerce. FedEx is the a driving force behind the airport’s success, making MEM the second-busiest cargo airport in the world, and the busiest in North America. Here’s to many more years of progress, innovation, and community prosperity!

consolidated deicing facility (cdf) at memphis international airport

FedEx is heavily involved in philanthropy and community involvement. Its “50 Days of Caring” project promoting employee involvement in service work has been leading up to the company’s 50th anniversary. Other community involvement efforts include working with BRIDGES, ArtsMemphis, EpiCenter, Mid-South Food Bank, Memphis Shelby Crime Commission, Women’s Foundation for a Greater Memphis, Habitat for Humanity of Greater Memphis, and more.

omy to grow. FedEx generated economic activity and did it not only in Memphis, but around the world.”

Some of the company’s gambles didn’t pay off — remember 1984’s Zapmail that lasted only two years? But risk is characteristic of any business with an entrepreneurial approach. Most of its decisions did work out.

“[FedEx] approaches challenges step-by-step sometimes, but not always in a straight line,” Gnuschke says. “Like every company, if you make enough decisions you’ll make a few bad ones, but as long as most of them are good — and I think in FedEx’s case, most of them are very good — the end result is very positive.”

e payoff has been significant locally. “What that means in terms of Memphis is a lot of companies are here strictly as a result of the fact that they can ship overnight, and virtually around the world. It doesn’t matter where their customers are — they can be customers in California or Paris and they can all be served directly, overnight, easily from Memphis.”

FedEx, meanwhile, has benefitted for half a century by being prepared. “Fred Smith was not only motivated, but he was insightful in terms of the changes that were taking place,” Gnuschke says. “Some of the things that he did included hiring good people. And FedEx’s leadership team went down into the ranks hiring good people, and they stayed on top of the issues that they needed to address. at kept Smith in the lead and he worked from a position of being an industry leader, so that when changes in

technology occurred, he was prepared for that, and when changes in the workforce appeared, he was prepared for that.”

Gnuschke notes that FedEx’s 50-year trajectory of going from very small to very large followed a well thought-out process. “It addressed the major markets in the U.S. and then the minor markets in the U.S.,” he says. ey followed the U.S. market in general, Asian markets, European markets, and Middle Eastern and other Asian markets. “It’s grown over time as the company had the ability to address issues in other places.”

GIVING BACK TO THE COMMUNITY

As a philanthropic source, FedEx has significant global programs, but also contributes to the well-being of something as modest as the 38126 ZIP code. Last year, the company, along with Feed the Children, the Women’s Foundation of Greater Memphis, and Streets Ministries, contributed food and household essentials to 400 families in the South Memphis area.

FedEx Cares is a global initiative that works with more than 900 nonprofits to impact more than 50 million people. Team members engage in community service, invest in philanthropic endeavors, and provide in-kind shipping to many organizations. Its areas include delivery of medicine and necessities during natural disasters and other crises, funding entrepreneurial efforts, investing in sustainability solutions, and volunteering in communities.

A key part of that is related to the company’s 50th anniversary. It’s “50 by 50” initiative aimed to have a direct impact on 50 million people by April 17, 2023. In February, it announced that it had already exceeded that goal. At the same time, it kicked off “50 Days of Caring,” an initiative that encourages employees to do service projects.

NAVIGATING THE PRESENT

The challenge for FedEx is to be found in its goals that are included in the company’s growth strategies as stated to investors:

◗ Grow core package business

◗ Grow internationally

◗ Grow supply chain capabilities

◗ Grow through e-commerce & technology

◗ Grow through new services & alliances

It’s up to Subramaniam and the executive team to make the most of these aims. He has been with the company for more than 30 years, many of those at the C-suite level. And he’s been groomed for the top spot, a process that helps ensure continuity and consistency. Still, moving from Smith, who led the charge for 50 years, to someone else, will bring challenges no matter how well prepared the successor is.

“ e difference in new leadership and old leadership is that new leadership won’t be there for 50 years,” Gnuschke says. “It’s unique to have a company that was started and led by someone for 50 years — that’s almost unheard of. e new leadership will have a shorter time focus. ey’ll have more pressure to address the changing needs of the global economy. ey’ll have more pressure to respond to almost everything, and a very short time window in which to do it.”

Last September’s rough ride wasn’t the first by any means. e company has had plenty to deal with in the last decade. In a 2019 story in MemphisMagazine, “ e Future of FedEx,” Andy Meek noted the many ups and downs: “Earnings forecasts have been lowered and share prices have dropped, shipping rates will be going up in January, it quit delivering packages for Amazon and plans to make it up with higher profit margin customers, its acquisition of Netherlands-based TNT Express in 2016 is costing more than predicted to integrate, there are tariffs and a slowing global economy, it sued the U.S. Department of Commerce, and company bigwigs won’t get a bonus this year. But then again, e-commerce continues to grow and there’s gold in those transactions.”

And the gold has continued to come in despite a pandemic, inflation, and various aspect of global turmoil.

Subramaniam officially assumed the

Frederick W. Smith’s Federal Express began operations on April 17, 1973, with 389 team members. That night, 14 aircraft delivered 186 packages to 25 U.S. cities.

e new arrangement was in place less than four months when the new boss was in choppy waters with the disappointing quarterly report, stock price drop, a hiring freeze, and other stringent measures.

“It was probably one of those moments you might wish to take back,” Gnuschke says. “Its quarterly numbers were a result of a downturn in the economy or the soon-to-be-downturning economy. But subsequent numbers have been much better. It reflects probably a better view of the economy and their role in it. Prices are up and they’ve been able to transfer price increases onto their customers without diminishing their demand. And that’s been good for them because inflation’s hurt everybody. ey were sensitive particularly to inflation in the fuel sector, competition for employees and so forth.”

Gnuschke says the company’s response to these issues in the last few months is encouraging. “I think Raj is a perfect leader, and he was basically homegrown. As long as you keep homegrown leadership, you’re going to have consistent decision making — that’s what homegrown leadership does for you. When you reach out to other companies to seek leadership, you can turn in a wrong direction, so, it’s a blessing that the new leadership has come from within the company and hopefully that pattern will continue in the future.”

THE ROLE OF MEMPHIS

F

FedEx

title of president and CEO on June 1, 2022. Smith relinquished those titles, but continues as executive chairman. Smith said in a press release, “I look forward to focusing on Board governance as well as issues of global importance, including sustainability, innovation, and public policy.”

French have a saying, cherchez le creneau the gap.’ You have to foresee a need

It’s usually not profitable to go out something that everyone else is doing. An entrepreneur someone who starts a business from scratch, risks, and puts in a lot of long hours.

The French have a saying, cherchez le creneau, ‘look for the gap.’ You have to foresee a need for a product. It’s usually not profitable to go out and do something that everyone else is doing. An entrepreneur is someone who starts a business from scratch, takes a lot of risks, and puts in a lot of long hours.

MUS student newspaper, April 9, 1984

From The Owl’s Hoot, MUS student newspaper, April 9, 1984

Memphis University School congratulates

Memphis University School congratulates

MUS CLASS OF 1962

MUS CLASS OF 1962

on

on

50 Years of finding and filling the gap

50 Years of finding and filling the gap

FedEx Founder Frederick W. Smith

FedEx and Founder Fred Smith

Founder Smith

FedEx and Founder Fred Smith

FedEx, which has long been a boon for small businesses and entrepreneurs, supports programs that benefit several related organizations. Its partnership with the Initiative for Competitive Inner City brought the 40-hour tuition-free program Inner “City Capital Connects” to Memphis in 2020, which helped 200 Black entrepreneurs get access to capital and jobs. FedEx also works with Memphis-based “800 Initiative,” a program that helps minority-owned businesses access capital, corporate engagement, and other resources.

It also contributes to the community in other ways, the most visible being FedExForum — the company paid $92 million for naming rights for the arena that opened in 2004. FedEx PAC has also contributed to political campaigns, including, locally, the 2019 reelection effort of city Mayor Jim Strickland and some city council races.

Meanwhile, FedExFamilyHouse opened in 2010, a facility that offers free accommodations to the out-of-town families of patients at Le Bonheur Children’s Hospital. And the FedEx Institute of Technology is a major research center based at the University of Memphis.

Subramaniam told Memphis Magazine that serving the hometown community continues to be a priority. “We now have our 50 days of service leading up the 50th anniversary,” he says. “We have 35,000 FedEx team members in the greater Memphis area. We have donated more than 75 million in the last five years to the community in Memphis. So all in all, our core aspect of our business on a daily basis has social responsibility. Our network and our physical infrastructure we can put to good use in, especially in times of distress. And donating our resources to lift our communities around the world, and particularly in the greater Memphis area.”

One of the most visible representations of FedEx in the city is the FedExForum arena, which opened in September 2004. The company paid $92 million for naming rights.

FROM THE ARCHIVES: AUGUST 1978

In 1978, Me M phis M agazine ran a story by Kenneth Neill called “Fred Smith’s Million-Dollar Dream Machine.” We told how “Fred Smith confounded the experts and turned an impossible idea into a $160 million reality.” Nowadays, that spunky startup is called FedEx and its Fiscal 2023 revenue is $22.2 billion. Here’s an excerpt from that origin story:

Six years ago, a young Memphian took an idea that the experts said would never work, added $4 million of the family fortune, somehow talked the big-money capitalists into investing an unprecedented $72 million, and started an enterprise which he hoped would revolutionize air freight. The enterprise lost $24 million in its first two years, and the experts snickered. Today, just four years later, the company is grossing more than $15 million a month and is worth more than $160 million — and the “experts” are scrambling to buy stock in it. The young man was Frederick Wallace Smith, and his big idea became Federal Express, headquartered in that airport complex that bustles at midnight and slumbers at dawn.

“Full of humor, spirit, and sass …”

FROM THE ARCHIVES: APRIL 2013

When Me M phis M agazine took a deep dive into FedEx on the company’s 40th anniversary, senior editor Michael Finger talked with three of the company’s earliest employees to get an inside look at how one of the most dynamic entrepreneurial efforts in Memphis — and the world — began its historic climb, although as he wrote: “But it absolutely, positively didn’t happen overnight.” Here’s an excerpt from that story:

Most people skimming the December 20, 1972, edition of the old Memphis Press-Scimitar probably overlooked a tiny article headlined, “Jet Air Freight Line Weighs Opening Branch in Memphis.” Anyone who bothered to read further learned that “Federal Express, a Little Rock-based jet air-freight line, is considering putting a branch operation at Memphis International Airport.” Well, so what? After all, this city was home to manufacturing giants International Harvester, Kimberly-Clark, Firestone, and Grace Chemical. We had a growing medical center, all sorts of city, state, and federal government offices, and a huge Internal Revenue Service processing center near the airport. A Little Rock company hardly seemed worthy of a news item, even if they did plan to open a “branch operation” here.

MEMPHISMAGAZINE.COM/FEATURES/

DR. CARY MIDDLECOFF

THE LINKS DOCTOR

BY CLAYTON TRUTOR

Golfer. Actor. Author. Commentator.

Dentist. A Memphian through and through, Dr. Cary Middlecoff’s consistent demonstration of excellence in his chosen fields made him one of the city’s great ambassadors to the world.

“ e Doctor” won the U.S. Open on two occasions (1949, 1956) and the Masters in 1955. He won more money on the Professional Golf Association (PGA) Tour than any other golfer during the 1950s. His 39 career tournament wins were good for tenth all-time until back trouble forced him to retire in 1963. Middlecoff ’s 40 victories are still good for ninth all-time. As a commentator, Middlecoff became one of the voices of the game for a younger generation of fans. A student of the game from an early age, he proved to be one of its greatest teachers too.

Archie Manning, Johnny Vaught, Charlie Connerly, and Cary Middlecoff, circa 1970.

MOST CAREER VICTORIES ON PGA TOUR *

JACK NICKLAUS = 73 4

BEN HOGAN = 64 5

ARNOLD PALMER = 62 6

BYRON NELSON = 52 7

BILLY CASPER = 51 8

WALTER HAGEN = 45

PHIL MICKELSON = 45 10

CARY MIDDLECOFF = 39

TOM WATSON = 39

* THROUGH MARCH 12, 2023

Emmett Cary Middlecoff was born on January 6, 1921, in the town of Halls, Tennessee, roughly 60 miles north of Memphis. His parents were Lucille and Herman Middlecoff, a dentist. Herman moved the family to Memphis when Cary was one month old to set up a local practice here, on the 16th floor of the Exchange Building. e elder Middlecoff was himself a golf enthusiast who won a number of local championships. He purchased his son a set of clubs for his seventh birthday and taught him the game.

Cary, as he already preferred to be called, proved to be an apt pupil. The links became the focal point of his free time. He was called “The Ghost” around Memphis for his apparition-like constant presence at every area golf course. Middlecoff grew into a powerfully built 6’2” man capable of driving the ball like few others. Even when he was a teenager, golfers around Tennessee came to regard Middlecoff as the best local player any of them had ever seen. At age 17, he won the Memphis City Golf Championship (1938). He went on to win four consecutive Tennessee Amateur State Championships (1940-1943).

After graduating from Christian Brothers High School, Middlecoff accepted a scholarship to play golf at the University of Mississippi, where he was an out-ofthe-box success. In 1939, he became the first Ole Miss golfer to earn All-American honors. After graduating from Ole Miss, Middlecoff

followed in his father’s footsteps.

In 1944, the younger Middlecoff graduated from the Tennessee School of Dentistry (now the University of Tennessee Health Science Center College of Dentistry). He then enlisted in the U.S. Army and spent the next two years plying his trade in the service, filling a reported 2,093 teeth. Upon his discharge, Middlecoff joined his father’s practice in Memphis while pursuing a professional golf career. e dentist/golfer took advantage of Army leave to compete in the North-South Open in Pinehurst, North Carolina, in 1945. e then-unknown golfer won the tournament, making him the first amateur to win the PGA event.

e surprising victory helped Middlecoff make up his mind about his future. “When I got out of the Army, I didn’t want to see any more teeth,” he apparently said in retrospect. In 1947, Cary became a full-time professional golfer. at same year, he married Edith Buck, an American Airlines flight attendant. e couple remained married for more than 50 years and were longtime members of the Christ United Methodist Church on Poplar Avenue in Memphis.

Herman advised his son to give his professional golf career two years. If Cary failed to catch on, he should return to dentistry. Dentistry quickly faded into the rear-view mirror. During his first two years on the tour, Cary Middlecoff proved an immediate success, winning the Charlotte Open in 1947 and the Hawaiian Open and Miami International Four-Ball in 1948.

top left: Cary Middlecoff’s personalized golf bag is on display at his alma mater, Christian Brothers High School. below: The Ole Miss golf team in 1939 included a young Cary Middlecoff, shown here in his senior year (third from the right).

Stylistically, the young Middlecoff was noted for his consistency. Peers widely acknowledged the length of his drives but were even more impressed by how regularly he hit the fairway. Middlecoff rarely disappointed with long irons and is regarded as one of the best putters in tour history. At times, he annoyed other competitors with his slow, deliberate style of play but it is hard to argue with the results it produced.

“One of the main reasons I took a lot of time over the ball was that I couldn’t see very well,” Middlecoff said of his tendency to take a long time to play. He was simultaneously plagued by hay fever while suffering from a left eye injury he sustained in the Army, and usually wore a visor on the course to shield his eye.

During the 1949 season, Middlecoff became one of golf’s biggest stars, winning six tournaments including his first major, the U.S. Open. After the first round, he sat six strokes behind the leader, Les Kennedy, at Medinah Country Club in suburban Chicago.

“The Doctor” came roaring back in the second round, shooting a 67 that put him just one stroke out of the lead. On Saturday, Middlecoff edged his way into the lead and hung on Sunday afternoon, besting the legendary Sam Snead and Clayton Heafner by one stroke. The victory catapulted Middlecoff into the era’s pantheon of golfing greats alongside Snead and Ben Hogan.

Throughout the early 1950s, Middlecoff remained one of the Tour’s top golfers, winning at least three tournaments each year between 1950 and 1953 while finishing in the top 5 in annual earnings in each year. After a down 1954, Middlecoff turned in arguably the best year of his career in 1955, winning six tournaments and capturing the Masters. He dominated at Augusta National Golf Course, besting his closest competitor, Ben Hogan, by seven strokes to earn the green jacket.

At Oak Hill Country Club in Rochester, New York, Middlecoff won his third and final major in 1956, again holding off Ben Hogan on the final day to seal the victory. He also won the Vardon Trophy that season for lowest average score on tour. As his star rose ever higher, Middlecoff took advantage of the opportunity to pursue other interests.

Middlecoff began writing a regular golf advice column called “The Golf Doctor” for The Memphis Commercial Appeal that was nationally syndicated. “The Doctor” later compiled his insights into the mechanics of the game into The Golf Swing (1974), one of several books he co-authored on the subject. What makes The Golf Swing a particularly useful read for golf fans is the diversity of viewpoints articulated in the text. Middlecoff interviewed the likes of Ben Hogan, Arnold Palmer, and Jack Nicklaus for the book to talk about their respective approaches to the game. The Golf Swing offers one-stop shopping for readers interested in

the way that the sport’s Golden Age greats approached the ball.

He appeared in other publications as well. “If there is a secret to golf, it is to know one’s capabilities,” he wrote in a 1955 golf advice column in Sports Illustrated. “Play within yourself, and you will be surprised how often the cup seems to come to you.”

The Doctor” next tried his hand as an actor. Tall, dark, and handsome, Middlecoff’s suave and eloquence translated well to the big screen. Early in his career, he appeared in a short instructional documentary titled Golf Doctor (1947). In 1951, he played himself in Follow the Sun, a biographical picture starring Glenn Ford and Anne Baxter. In 1960, he appeared as himself alongside Jerry Lewis in a raucous comedy called The Bellboy. The film was Lewis’ directorial debut. Though Middlecoff skewed for the rest of his career toward television appearances, the experience made “the Doctor” a lifelong friend of the comedy legend. For years, Middlecoff endorsed a line of Jaymar men’s trousers tagged as “Cary Middlecoff slacks,” suitable for work, play, or leisure.

As Middlecoff approached his thirties, back trouble started to hamper him, a common struggle for taller players. Victories became fewer and further between. Competition on the tour also stiffened as younger stars like Arnold Palmer and Gary Player emerged from obscurity. Nevertheless, Middlecoff’s 28 tournament wins during the 1950s were the most of any player on the Tour. After the 1963 season, Middlecoff stopped appearing regularly on the circuit, playing only in the Masters through 1971 on his past champion’s exemption.

At the time of his retirement from professional golf, his career earnings were roughly $290,000. In later years, Middlecoff was quick to point out that some golfers earned that in a single tournament by the 1980s and 1990s.

Middlecoff spent much of the 1960s and 1970s in the broadcasting booth, serving as a golf commentator on NBC, CBS, and ABC at different times. Fans appreciated both his astute insights into the game and the ease with which he turned a compelling phrase. Commenting on the U.S. Open, Middlecoff famously said, “Nobody wins the Open. It wins you,” a concise explanation of the contingencies that stalk competitive golf. Middlecoff was far from immune to the stresses of the game. Like many of the game’s greats, he overcame nerves on the course to become one of the sport’s best purveyors.

Middlecoff could not be cajoled into playing on the Senior PGA Tour. Opportunities to continue playing professionally were abundant but he chose instead to lead a quieter life back home in Memphis. He and Edith had no children but were active in their church

are relocation and move specialists who understand your needs! Let us help you get into your dream home, crash pad or vacation property here in the Mid-South or anywhere in the country.

and with family obligations. Middlecoff was a frequent presence at the Memphis Country Club, where he was known for his wit and great conversation.

In retirement, honors alone kept Middlecoff busy. In 1986, he was inducted into the PGA World Golf Hall of Fame. He was also honored with induction into the Mississippi Sports Hall of Fame, Ole Miss Hall of Fame,

Even when he was a teenager, golfers around Tennessee came to regard Middlecoff as the best local player any of them had ever seen. At age 17, he won the Memphis City Golf Championship (1938). He went on to win four consecutive Tennessee Amateur State Championships (1940-1943).

and Tennessee Golf Hall of Fame.

Middlecoff endured a series of debilitating health problems in later years. In 1993, he suffered a serious head injury from a fall at his Memphis home, preventing him from playing golf even casually in his final years. “ e Doctor” died on September 1, 1998, of heart failure at Allen Morgan Health Center in Memphis. He was 77 years old. ree years later, his wife Edith passed away. e couple is buried beneath a simple marker at Crittenden Memorial Park in nearby Marion, Arkansas.

ough Cary Middlecoff ’s name does not appear in print or over the airwaves nearly as often as it used to, few denizens of the Bluff City have done as much as he did to spread its name to the world. Through a long public and private life, “ e Doctor” represented the city with pride and dignity, adding to its esteem in all of his pursuits.

Clayton Trutor teaches history at Norwich University in Vermont. He is the author of Loserville: How Professional Sports Remade Atlanta — and How Atlanta Remade Professional Sports (2022) and the forthcoming Boston Ball: Jim Calhoun, Rick Pitino, Gary Williams, and College Basketball’s Forgotten Cradle of Coaches (2023) . Twitter: @ClaytonTrutor

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A MUSICAL PARTNERSHIP

Trezevant Manor welcomes Pedro Maia and Christina Lai into their new artist-in-residence program

BY ABIGAIL MORICI

The doors to the music room at Trezevant Manor are typically open as the notes of Pedro Oseias Egeu Maia da Silva’s violin and Christina Lai’s piano escape into the lobby and drift down the hallway. Often, the musicians’ mere presence is like a siren call, with the residents stopping by to enjoy an intimate, impromptu concert by the ever-smiling newlywed duo. On a recent day, when the two sat for an interview with Memphis Magazine, there was no concert in the music room, but residents who passed by took a moment to say hi, happy as ever to see the couple who moved into one of Trezevant’s apartments back in August 2022. It’s clear they’re quite popular here.

But Maia and Lai, being in their early 30s, aren’t the typical demographic for Trezevant residents. Instead, they occupy a category outside of the retirement community’s offerings of independent living, assisted living, and memory care:

ey are a part of the new artist-in-residence program, which was born from a partnership between Trezevant and Iris Collective, as the two organizations emerged from the effects of the pandemic with a renewed sense of purpose.

previous page: Pedro Maia (violin) and Christina Lai (piano) perform with Otávio Kavakama (cello) for Trezevant Manor residents.

right: Maia and Lai, who married in January, have enjoyed rehearsing and performing together at Trezevant and throughout Memphis. “It’s really fun to play with him,” she says. “We listen to music similarly and that helps a lot.”

For Iris, the period following the height of the pandemic marked a transition from the Iris Orchestra to the Iris Collective. Due to fi nancial and operational difficulties spurred by Covid, Iris initially announced in December 2021 that they would suspend operations at the end of their 2021-22 season. e decision was difficult, but the support for the orchestra, which brought musicians from around the world to the Memphis area for over 20 years, overflowed and gave Iris leaders a new hope.

“Staff, musicians, community members, myself included — they said, ‘We think that Memphis is a better place because Iris is here,’” says Rebecca Arendt, Iris’ former director of community initiatives and current executive director. “Instead of moving down the path we’re currently on and shutting down, we can pivot. And so with the aid of Mary Jian, who’s our artistic and strategic advisor, along with community members and other Iris musicians, we put together a proposal for a shift to an artist-collective model.”

“We look for ways to make music participatory and interactive. Being in the community is what fuels what we do on the stage. Not the other way around. So if we’re not in the community, there’s no way for us to have relevance.”

fice at St. Jude Children’s Research Hospital. Chesney and her late husband, Russell, had helped Iris bring music to St. Jude and Le Bonheur Children’s Hospital for patients and their families — a partnership that continues today. Now, Chesney resides at Trezevant, and in her conversations with Arendt about fi nding new ways for Iris to engage with the community, the subject of the Iris Artist Fellowship, which attracts artists from throughout the world, came up. “She asked where we housed them,” Arendt says. “We were talking about the struggles of fi nding apartments in Memphis for temporary housing and that was how the relationship [between Trezevant and Iris] began.”

e board accepted their proposal in the spring of 2022, effectively saving the orchestra. In the new model, implemented this past September, collaboration and community are at the forefront of the nonprofit. “All of our programming is rooted in the idea of creating art with community,” Arendt explains. “We look for ways to make music participatory and interactive. Being in the community is what fuels what we do on the stage. Not the other way around. So if we’re not in the community, there’s no way for us to have relevance.”

—REBECCA ARENDT, IRIS’ EXECUTIVE DIRECTOR

Like Iris, Trezevant was looking for innovative ways to engage its residents in the arts and the community at large. After all, research shows that music and arts experiences promote cognitive vitality and improve quality of life. “We have so many residents here that have been involved in nonprofits and have been supporters of the arts that we wanted to think outside the box [of how to keep the arts in their lives],” says Libby King, Trezevant’s director of marketing and sales. Housing the Iris fellows seemed like the perfect fit. “Just the stimulation and having some younger folks in here and interacting and learning from them has been great for our residents — and vice versa.”

To this point, Arendt turned to Joan Chesney, founder and former director of the pediatric fellowship of-

Arendt adds, “I would say that there’s always been a strong connection between seniors in every community and classical music. They tend to be one of our largest patron groups. But besides that, the truth is, as we get older, mobility and accessibility become issues for us. It’s not as easy to get out and

do things, so being able to engage musically here is part of the work that we’re doing to keep the arts accessible to all of us.

“It’s really been mutually beneficial,” she continues. “Not only have the fellows been able to provide consistent music engagement for the residents, but the fellows have gotten an immediate fan club with people that are interested in hearing about them and their lives. And so it’s given them a sense of community that sometimes can take a long time to build.”

Our fellowship is a diversity-initiative fellowship,” Arendt explains. “So it is designed to address the underrepresentation of Black and Latinx musicians in classical music. We think particularly in Memphis that’s such an important thing to show — that classical music is for everybody — since we are a minority-majority city.” e fellows perform in all Iris concerts and contribute to Iris’ community initiatives — all the while growing their own artistry.

Maia’s love for classical music began in his home country of Brazil. “I started [playing music] because, I think, my mom had always loved music and she wanted to be a musician, but life didn’t let her,” he says. “So she just asked me if I wanted to study music and I said yes.”

Since that fateful “yes,” Maia has played violin at some of the world’s most prestigious venues, like Weill Hall at Carnegie, Sala São Paulo, and Seoul National eater. “It’s been a great ride,” he says. “I’ve always loved it. And being able to travel, which I love, was a big part of the decision [to pursue music professionally]. at’s how I came here. at’s how I have been everywhere.”

After applying for the Iris fellowship at the encour-

agement of his professor at Florida State University, who played with the Memphis orchestra for 20 years, Maia fi rst came to Memphis for Iris’ 2021-2022 season. During that time, he and Lai, who met at Florida State, maintained a long-distance relationship, with her working in Kentucky. But when Maia renewed his fellowship for Iris’ current season — the first season the fellows would be housed at Trezevant — Lai decided to join him in Memphis. ough she’s not an Iris fellow, Trezevant happily welcomed her and their dog, Mocha, into the brand-new artist-in-residence program. e residents welcomed them just as heartily. “All of them are so nice,” says Maia. “It’s like you can’t walk by without them saying, ‘Oh, we really appreciate you. We love you.’”

Indeed, the couple has grown close with members of the retirement community. ey eat in the dining hall, and they attend floor parties. Lai has taken up painting with a resident, and Maia has begun playing tennis with a group of men at Trezevant. A group of residents even hosted a toast in the couple’s honor before they married in January.

“ ey gave us so much advice,” Lai says of the get-together, to which Maia adds, “It was like a movie. ey gathered around in a circle, and each one of them gave us advice. ‘Oh, we have been married for 50, 70 years and this and that.’ It was very sweet. Some were pretty funny, but it was very sweet.”

And of course, the couple — along with Otávio Kavakama, a fellow Iris musician-in-residence — perform for the residents in concerts and open rehearsals. “We ask what they like to listen to,” Lai says. “and we cater the music to them. Because of that, they always come to our concerts. We have a really good retention rate.”

“We ask what they like to listen to, and we cater the music to them. Because of that, they always come to our concerts. We have a really good retention rate.”

—CHRISTINA LAI

PHOTOGRAPH BY JAMIE HARMON

right: In addition to the Iris Collective, Trezevant Manor invites other local groups, like the Memphis Symphony Orchestra pictured here, to perform for residents.

“It’s funny — we also try to challenge them with what they’re used to listening to,” Maia adds. “One concert, we performed this Russian composer and the music is very crazy, very noisy, and we asked them what they thought, and one of the residents was like, ‘I hate it.’ But we wanted an honest opinion, but then some other people were blown away by it.”

e musicians also play for the memory unit. “Music can be helpful to people who are, depending on their condition, losing their memory,” Maia says, “so we try to play things that are familiar to them from their heritage, from their past. And you can see something we play trigger their memory.”

Overall, the couple agrees that getting to know the Trezevant community has made their performances in Memphis more meaningful. “It creates a responsibility,” Maia says. “It’s like, ‘Oh, I know these people. We

like them; they like us. We want to present something nice.’

“Because of what this fellowship is,” Maia continues, “it’s very important for us to be inserted in the community, and I can’t think of another way that could be more effective in that way — to be inside Memphis and have neighbors and dine with people from here. If we were living in an apartment or a house somewhere, renting, it would never be the same. I would have my friends and just be with them, and not really get to know the community on a one-on-one level. ey know so much about the history of Memphis, about everything in Memphis. ey’re always telling us stories about themselves and of course about the city, so it creates a different kind of bond than if I were just living here and working in the city.”

Beyond the personal bonds they’ve established, having their housing taken care of through the program has also enriched their

Last fall, Trezevant hosted its first Gala for the Arts, a resident-led initiative that invited local performing and visual arts groups for a night of celebration.

stay in Memphis. “This opportunity really allows musicians to be unburdened and to study what they really want because we don’t have to worry about housing,” Lai says. “We got this opportunity to work on music that we didn’t think we had time for. Like, we had this plan to learn all the Beethoven violin sonatas, and I don’t think we would’ve done it without this opportunity.”

After all, music, for both Lai and Maia, means more than their career; it’s a ministry and an integral part of their identity. When asked why she has pursued piano professionally, Lai admits that while in college, she debated between majoring in music or chemistry, but, she says, “I decided that it should be music because I thought it had challenged me differently, to face my fears really. It sounds clichéd, but it makes you think about who you are and what you are afraid of, and your ego and your self-worth and all these things. So I thought music would be something that challenged me the rest of my life … and I really do not regret choosing it.”

Since this epiphany, Lai, similar to Iris’ mission, has sought to share this passion for music to all, and now she serves as director of operations and programming of PRIZM Ensemble, a local nonprofit geared towards creating an inclusive space for youth through chamber music education, youth development, and performance. “I think music education is so important and access to it is important,” she says. “Not everyone has equal access and equitable access.”

Since starting the artist-in-residence program, Trezevant has opened its doors to artists from Opera Memphis and the Memphis Symphony Orchestra for temporary stays, with plans to continue the partnership with Iris. And arts experiences continue to be added to Trezevant’s calendar every month, from salsa lessons to documentary screenings.

Maia and Lai, for their part, try to attend events when they can, and Maia and Otávio Kavakama, the other Iris musician-in-residence, also from Brazil, even contributed to Trezevant’s Brazil-themed month this spring by playing Brazilian music on his cello and pulling up their houses on Google Earth for the residents to learn about their native culture. Maia and Kavakama will also bring Brazilian culture to Memphis as a whole with Iris Collective’s Brazil by Day and Brazil by Night celebrations in May, presented in conjunction with the Collage Dance Collective.

For now, though, Maia and Lai are unsure what their next steps will be after Maia’s fellowship ends in May, but they can definitely say that the residents at Trezevant Manor will always hold a place in their heart. “We’re a really special community,” Lai says. “It’s been amazing.”

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SATURDAY, APRIL 15 2023, AT 6:00 PM

DAVID ANDREWS

CHRIS BIRD

MICHAEL J. BRUNS

BEN C. BRYANT, JR.

BOB BUCKMAN

TYRONE BURROUGHS

FRANK CIANCIOLA

RON COLEMAN

WILLIAM B. COURTNEY

HILLIARD CREWS

GARY DODSON

CHIP DUDLEY

TOMMY EARL

RICHARD “DICK” GADOMSKI

CAROLYN CHISM HARDY

MASSON HAWKINS

L.R. JALENAK

JIM KEEGAN

EDITH KELLY-GREEN

DAPHNE LARGE

PAT LAWLER

SCOTT P. LEDBETTER

R.E. LINKOUS

DOUG MARCHANT

JAY MARTIN

ROBERT G. MCENIRY

JAY MYERS

RONNIE RANDALL

CARL RING

KENT RITCHEY

ART SEESSEL

FREDERICK W. SMITH

HARRY SMITH

JACK SODEN

SUSAN STEPHENSON

RANDY STEPHENSON

DENISE BURNETT STEWART

ANDREW TAYLOR

WALKER S. UHLHORN

ROBERT WANG

SUSAN WANG

TOM WATSON

JEFFREY G. WEBB

DAVID WEDAMAN

WILLIAM H. WEST, M.D.

DUNCAN WILLIAMS

ROBERT A. “BOB” WILSON

SPENCE WILSON

WINSTON WOLFE

CHRIS WOODS

2023 Honorees

Meet new SOE members Mat Lipscomb , Johnny Pitts ,and Andy Malmo ,while Doug Marchant is named a Master Entrepreneur.

BY JON W. SPARKS / PHOTOGRAPHS BY LISA BUSER

The Society of Entrepreneurs will induct four new members this year and will elevate Doug Marchant to Master Entrepreneur. Marchant has been a member of the SOE since 2007 and has run several successful companies by coming up with solutions for client organizations that deal with complex issues and changes in technology. e new members of the organization are Mat Lipscomb and Johnny Pitts of Lipscomb & Pitts Insurance, Andy Malmo of Flint Hydraulics, and Patti Phelps of Phelps Security.

e SOE was founded in 1991 to honor the contributions of area entrepreneurs. e 31st Annual Dinner and Awards Banquet will be held April 15th at the FedEx Event Center at Shelby Farms.

e new members’ stories are unique but they also share the best qualities of entrepreneurs. ose profiled show a deep appreciation for not just smart thinking, but innovative action. ey’re not only committed to hiring good employees but showing them trust and respect. ey all have a commitment to a corporate culture that gives back to the community. And these business-savvy achievers have a deep appreciation for what Memphis and the Mid-South can offer at every level.

MASTER ENTREPRENEUR

Doug Marchant Unified Health Services

Doug Marchant has a special gift, and it’s one that comes naturally to a master entrepreneur. He’s not just looking ahead, but he’s ahead of the curve. For the latest member of the Society of Entrepreneurs who has been elevated to Master Entrepreneur, it’s a history of understanding transactions and providing ways for businesses to incorporate them seamlessly into their operations.

Marchant was an original founder of Concord EFS, which innovated with electronic transactions in the trucking industry. He then founded Electronic Physician Network, a company that worked with doctors and hospitals to move medical data electronically and streamline data access. Later, with Unified Health Services, he took on the complexities of worker’s compensation claim processing, which involved handling more than 400,000 patient visits annually nationwide. And most recently, he’s been refining medical management in the pharmacy sector.

Unified Health Services came about in 1997 when a friend mentioned to Marchant how worker’s comp was a misunderstood industry. “If somebody’s hurt on the job, by law you cannot require them to pay. It’s generally paid by a third party, another insurance company, but most workers don’t know who their worker’s comp carrier is,” he says. Billing would often be done incorrectly by hospitals and doctors, bad debt would accrue, and confusion was rampant. And the myriad of regulations and requirements made it even more challenging, so a solution was very much needed.

compensation claim processing, which involved handling

It was always just a matter of assessing the need and figuring out how to do it better.

Concord EFS came about when he and his partner, Dan Palmer, worked with a billing company for trucking companies. “We came up with a concept to have a debit card in the trucking industry,” says Marchant. “Point-ofsale terminals were just then coming in, so we did some programming, and I put in the first point-of-sale terminal in a truck stop in West Memphis, sent a transaction, received it, and authorized it. We said, ‘We can do this!’”

trucking

authorized it. We said, ‘We can do this!’” thing now, but in the mid-1980s it was nov-

Electronic authorization is an everyday thing now, but in the mid-1980s it was novel. EFS did its homework and became Visa and MasterCard processors, putting it ahead of the competition. Later, Marchant started an authorization and bill payment service for doctors’ offices, which was eventually bought by WebMD. And that work in the medical field led to other opportunities.

“We developed an eligibility system, so that when the employee walked in, we kept the data set, we’d know if they worked for FedEx, we’d know where to send the bill, we’d know who to process the payment, and then we could collect that a lot faster than any of the individuals,” he says. “ e employee got treated well, the hospital got their money, and we could make a few cents on the transaction so everybody could win in a situation like that.”

bill, we’d know who to process the payment, and then we he says. “ e employee got treated well, the hospital got

With each endeavor, Marchant shows how his knack for seeing problems and coming up with solutions continues to serve him — and his enterprises — well.

“Not everybody’s built to be an entrepreneur,” he says, “but everybody needs to think about being an entrepreneur. Effecting change and improvements and betterment is going to help you in any job.”

And it helps to have a curious mind.

“I’ve always been inquisitive,” he says. “And I always wanted to learn if there are better ways to do something. How can I improve on this or how can I do that? To me that’s what an entrepreneur is. You’re always looking to better society, create jobs for people, and make things better. And that way they’ll be good for you and everybody else.”

Mat Lipscomb and Johnny Pitts Lipscomb & Pitts

As the saying goes: like fathers, like sons. Let’s be clear that Lipscomb & Pitts was not founded by Mat Lipscomb and Johnny Pitts. Yes, they’ve run the insurance business since 1992, but only after they’d bought it from their fathers, Mathew W. Lipscomb and John Pitts. You can’t tell the story without going back to 1954, when the elder Lipscomb and the elder Pitts worked for Liberty Mutual Insurance and decided one day to go out for a cup of coffee and talk about what they’d been wanting — to have their own company. ey agreed to make it happen.

As the dads built their business, their boys watched, listened, and learned. Mat Lipscomb grew up on a farm and was more than ready to try other opportunities. When he was 10, he went with his dad to work, and it was a revelation. “I told my mother when I got home, ‘He doesn’t work! He’s in his office, he talked on the phone, he took people to lunch, he laughed with some folks, he did some homework of some kind.’ And that was what I wanted to do.”

For Johnny Pitts, his path led to the same place, but was a different journey. In the summer of his seventh grade, his entrepreneurial instinct had him doing a lawn business, and later he worked at a restaurant. He asked his dad for advice on how to make more money and was told there were three ways: get paid on an hourly basis, invest capital, or buy something and resell for a profit. He didn’t like the low-wage labor and he didn’t have money to invest. But he was intrigued by the third option. He and a friend got a car, a U-Haul, and a bunch of hanging basket ferns and soon they were making $100 a day.

but was a different journey. In the summer of his company in the seventh grade in summers and

Lipscomb, meanwhile, started working at the insurance company in the seventh grade in summers and did that through college. Both their dads arranged for them to get trainee jobs with insurance carriers, and after that they started as salesmen at Lipscomb & Pitts.

In 1989, they became partners at the company. Lipscomb took on sales management and insurance carrier relationships and Pitts kept on top of the financial and administrative divisions while still producing and retaining business insurance. ree years later, they purchased Lipscomb & Pitts Insurance from their fathers.

Each has his own style, but both agree on the essentials of entrepreneurialism. When it comes to

recruiting, Lipscomb says, “You build a sales force by stretching early to surround yourself with a lot of people who are smarter than you, and train them and empower them and then turn them loose. We stretched to get a lot of really top sales people here to do that.”

And when it comes to networking, Pitts says, “I think most entrepreneurs have this strain of gregariousness and curiosity that is beyond most people. I certainly have that. I’ve developed friendships with various people, business owners, and in different walks of life. I’d ask how they did it — ‘What’d you do? What wouldn’t you do again?’ ere’s a lot of them who are in the Society of Entrepreneurs right now — friends of mine that I’ve leaned on over the years that have

been very helpful.”

When the two partners are holding forth, a budding entrepreneur looking for inspiration could find a gold mine of guidance. Lipscomb, for example, has a strong commitment to his faith: “More than anything else, you need to find out early in life and as much as you possibly can, what the Lord’s will is for your life, what his plan is for you. Prayerfully consider that and then attack it. Go after it with everything you can, knowing that he’s got you.”

Prayerfully consider that and then attack it. Go after it

Pitts offers a different sort of sound counsel: “Dreams demand difficulty. It’s not an easy road — it’s an unbalanced life. Certainly, in your younger years when you’re trying to build a business, you’re working harder than anybody in the whole company and you’re 24-7. It’s difficult, it’s very challenging. And if you’re going to be committed to success, that’s what it takes. ere is not a shortcut to it.”

It will be no surprise that their leadership by example is behind a corporate culture that encourages the well-being of employees.

culture that encourages the

veys of good places to

we can reward them

tion is probably 95 per-

Pitts takes note of surveys of good places to work that often mention Lipscomb & Pitts as highly desirable. “Our employees really do feel good about where they’re working,” he says. “And we always tell them that if they enjoy their work and career, the company grows and we can reward them financially. Our retention is probably 95 percent to 96 percent. It’s the culture we have.”

Lipscomb echoes that: “Treat your employ-

ees and treat your clients better than you treat yourselves. And the best people will recognize that and stay. For me it’s picking the right people, beginning with your partner. And surround yourself with people that are more capable than you are. Train ’em, empower ’em, turn ’em loose, and work with ’em, support ’em, and celebrate the results when they happen.”

Along with that devotion to employees is a commitment to the community. “We have supported hundreds of nonprofits throughout the years, not just giving money to, but being on boards,” says Pitts. “We help them with other things such as raising money or things of that nature.” One of the company’s most significant initiatives is cityCURRENT, which hosts some 300 events annually that aim to “enrich, engage, and impact the community.” It encourages philanthropy and volunteerism, and uses several platforms to promote positive stories about the community.

eirs is a story not just of savvy entrepreneurship, but of a partnership. It’s certainly been notable that their shared upbringing and experiences laid a groundwork for their association, but even that wouldn’t necessarily guarantee they’d be good partners. But it’s worked out that way.

“I can honestly say we’ve never had an argument in 40 years,” Pitts says. “We have a simple rule. It’s basically that if one of us feels so strongly about a situation, then game over — that’s it. We move on.” And Lipscomb says, “We hold each other accountable. We know each other well. We keep each other from making mistakes that we might make otherwise had we not had each other as partners.”

It’s a system that works and is able to incorporate their own takes on how to get things done. “Eliminate the ‘if-only’ from your life,” Lipscomb says. “If there’s something out there that is really burning inside of you, then don’t let it gnaw at you. If it’s going to haunt you the rest of your life if you don’t do it, then do it. Give it a shot, but go at it hard. It’s a lot easier to live with. If it’s something that you’re considering doing that could make a big difference in the rest of your life, do it earlier than later is what we believe, because then you’ll

reap the benefits for more years rather than waiting till later and reap the benefits only for a few years.”

Pitts says, “Mat and I look at things differently. He’s the smart one; I’m more of a methodical planner. And when you put us together, we take a look at things from a really unique perspective. We trust each other, number one. But when we’re going to make a decision, we analyze and at the end of the day, Mat says, let’s don’t have a regret that we didn’t at least try this. We don’t dwell on a decision — we’re very quick decision-makers.”

Lest you think they have no interests outside of insurance, be assured that they are plenty busy. Lipscomb recently joined the Mississippi Outdoor Stewardship Trust to improve what the state has to offer in the areas of hunting, fishing, camping, and hiking. “Right down my alley,” he says. He’s in a group of seven appointed by Governor Tate Reeves to use $20 million toward that end. But don’t think that tells you all you need to know about Lipscomb. He has long been active in the theater world, acting, directing, and producing. In fact, he is a producer for Broadway musicals.

active theater

Pitts declares that he likes “to not be bored.” He says, “If I have a gap in my schedule, I’m going to fill it somehow with something.” Serving on nonprofits is a priority but there’s also the recreational: “I hunt and fish and golf and sometimes play pickleball.” He has three young grandsons that he dotes on and he enjoys being part of other businesses, such as what his family is involved in. And if to prove that he has no gaps in his calendar, he does Ironman competitions. “I swim, bike, run a lot. Pretty much every day I’m doing training, so I’m filling up my schedule with a lot of things mentally and physically and emotionally.”

They enjoy their busy and full lives, and they give plenty of credit to Memphis for making it so enjoyable. Lipscomb says, “One of the great blessings of being here is you want to live in a place that fosters an entrepreneurial spirit, that rewards an entrepreneurial spirit. And

Memphis

Pitts declares that he likes “to not be bored.” He says, “If I going their it so enjoyable. Lipscomb says, does that.”

And Pitts says, “We’re a giving city beyond measure. Not just giving financially, it’s that Memphis has a heart — a city that has a soul to it.”

city-

Andy Malmo Flint Hydraulics

When Andy Malmo was young, he wondered what he’d do in life. He liked sports, and was competitive. His father was an attorney and that seemed to have possibilities. Ultimately, though, he figured it out: “I wanted to be in business for myself. at was something I always wanted to do.”

Malmo had no idea what that business might be, but he was a quick study.

“I realized that the smartest thing to do is get involved in a particular industry and understand it, then try to find the niches and see if it’s possible to fill one. If you can fill it better than the other guy, or maybe in a more innovative way, or cheaper, faster, quicker — all of a sudden that creates a whole new opportunity for you. And that’s what I did.”

He credits his dad and his uncle (John Malmo, also a member of the Society of Entrepreneurs) for guiding his hand. His lawyer father had several clients in specialized businesses, and that was a topic they talked about. And his uncle was a legend in the advertising field. All that exposure informed young Malmo’s path, which led to — hydraulics.

“I learned quickly what it was to be a hydraulic supplier in a regional area such as Memphis,” he says. “We had to grow and we had to become national instead of a regional operation. at was where the exciting part came and the growth of our business came.”

e challenge to him was readily apparent. “We were a small repair facility here in Memphis that worked for heavy equipment dealers and heavy equipment owners within a 50- to 100-mile radius. e Caterpillar dealers and the John Deere dealers were not carrying inventory of hydraulic pumps and hydraulic motors — they were primarily ordering from the depots.”

But that meant a half-million-dollar machine was inoperable for four to five weeks while waiting for parts, not a good situation for a contractor who needed it right now. “So, what we saw was the need to be able to supply these pumps and motors on the same or next day.”

That meant getting the manufacturers of pumps and motors to agree to let Malmo’s company get trained and up to speed. It worked. When it proved to be feasible regionally, he took it national. He

used what was available — catalogs, national advertising, cold calls, and trade shows since there was no internet. “ ey would try us once, and it really worked. And being in Memphis with FedEx right around the corner, we could custom-build a pump in the afternoon, put it on a plane that night, and the customer would have it the following day. at just opened the doors for us.”

Other elements of running the business were just as crucial. “I realized that hiring good people and training them the way you want them trained and then let them go and create and let them do the things that they need to do to build a business was the route to go,” he says. “And once we did that, we took off.”

Finding those great employees is always a challenge, but it was apparent to Malmo that his key people were already on board. “Maybe they had started in the service department as a young man or young woman right in front of our noses,” he says. “ ey’d learned the business and learned the people in the culture as well. When we realized that was our best asset, we started promoting from within much more than we ever did before. And when we made that aware to everyone, it seemed to open the doors much more for us than before because everyone knew that if they did their job, did it well, and did it in a joyful manner, that they could be a part of something bigger as we grew.”

or

did before. And when we made that aware to everyone, it person or that company.’ ose Memphis will same

For Malmo, the influence of his father and uncle were essential to providing him with the outlook that paved the way to success. But he also is inspired by the spirit of entrepreneurialism in the city. “ ere is definitely something in Memphis — the leadership that came before us. You see it and you say, ‘I want to be like that person or that company.’ ose who came before us paved the way for even a small company like ours to say, ‘Hey, we can do this. We can go nationally. We can sell into 14 different countries. And we can do that against the big boys because of what we’re doing and how we do it.’ Memphis is a special place, and the people who make it, and those who came before us. I certainly hope that the generations behind us will say the same thing.”

hydraulic motors — they were pri-

Patti Phelps Phelps Security

Had things gone a bit differently, you might have heard about Patti Phelps because you’d enjoyed her glorious mezzo-soprano in opera performances at the Metropolitan Opera. As a child, it was clear she had the talent — by age 13 she was taking voice lessons from the legendary singer Ethel Taylor Maxwell, instruction that continued through her college days at Memphis State University. But Phelps really wanted to teach music.

Yet, even teaching was not to be. Circumstances were such that she had to get a job in college and found herself working for her sister, Linda, who owned a bookkeeping company. “I learned how to keep books and I loved it,” Phelps says. “And I became a whiz on the calculator. She was a really good teacher and she was probably my favorite person on the planet.”

Phelps, by nature, takes challenges as they come at her without losing sight of what’s important. With her strong upbringing in family and faith, she says, “God educated me for what I was going to do while I educated myself for what I thought I was going to do.”

She says of her operatic endeavors, “I wasn’t much of a diva,” but at the time, she may not have thought of herself as much of an entrepreneur either. And yet she took to accounting and enjoyed observing the different businesses she dealt with. “I asked a million questions: What is the purchase order and why do you use it? Why is the file system this way?”

That inquisitiveness got her noticed and soon she was selling office equipment for one of her sister’s clients, becoming a sales manager and getting management experience. When she married, her husband, Lloyd, was running his family’s business, Phelps Security, founded by his family in 1953. He persuaded her to quit her job and be part of the company which, he knew, would benefit from her business savvy.

“I just never left,” Phelps says. “We started collaborating and staying up all night thinking of things, waking up early, talking about things over coffee that we felt could happen in the security industry and what kind of future we felt might be available for the company.”

Eventually, she and Lloyd bought the company from his parents. Their collaboration worked because they thought alike while each brought particular skills to the enterprise — he was good at public relations; she was a whiz

at accounting and sales. “I was the get-her-done girl,” she says, “so all of the managers started reporting to me and it became a natural fit for me to become the one managing the company and him to be the face of Phelps Security.”

Hiring and keeping good people is important to any company, but it’s crucial to a security firm. “ e reason people have stayed with me a long time,” she says, “is because I looked for their personality that would mesh with all the rest of us as well as their skill set. I tried to hire people that knew things I didn’t know that would complement me, and then we could learn from each other.”

If there’s a sense of the influence of family in how Phelps runs the business, that’s because she wouldn’t have it any other way. “We try to create a work family where we not only work together, but we care for each other and we get involved in what’s going on in each other’s lives. My business model is that we touch everything personally.” To bring the point home, her three children all work at

the

company. his

Lloyd died in 2016 but his imprint and his wife’s passion continue to shape the company. He served as a reserve officer with the Shelby County Sheriff ’s Office, and the corporate culture of Phelps Security continues to reflect the commitment to law enforcement. Among the local organizations it supports are B.I.G. for Memphis, City Current, the Commission on Missing & Exploited Children, CrimeStoppers, and the Fallen Officer Memorial. It hasn’t been an easy path. In the late 1980s, the Phelpses made their last payment to Lloyd’s parents to secure ownership of the company. “It was a moment of pride for us,” she says, “because we had worked hard eating a lot of Beanee Weenies along the way to do that.”

And then the fire came. On New Year’s Eve of 1988, s ome electrical equipment in the company’s attic had malfunctioned and the blaze was devastating. But it was not going to bring them down. The couple immediately set about to keep the business going and rebuild.

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KURL McKINNEY

One musician’s journey from a hardscrabble farm near Jackson to the stages of Memphis and beyond.

BY ALEX GREENE

You wouldn’t guess it if you heard him playing the grand piano in the lobby of e Peabody every Monday and Tuesday, but the chief lesson from hearing tales of Kurl McKinney’s childhood is that “life is tough.” He’s looking dapper these days, and can tickle the ivories with remarkable dexterity, given the 86 years behind him, as he plays one standard after another: “Summertime,” “My Funny Valentine,” “New York, New York,” “It Ain’t Necessarily So,” or just some down-home boogie-woogie. A crowd has gathered around him on the chairs and sofas scattered around the lobby. “You’ve got to have something for everyone,” he tells me. “I just saw a guy from Canada,” he adds, then plays “Canadian Sunset.” A British couple chats with him between songs, and he launches into e Beatles’ “Yesterday.”

LOCAL TREASURES

A onetime touring musician and retired music educator (he taught in the Shelby County Schools system for 41 years), McKinney’s command of the keyboard seems effortless, but he had to overcome daunting odds to get where he is today. As I sit with him before his Peabody set begins, he talks about his childhood, recounting one struggle after another as he tried to cultivate any talent that would get him off the farm.

“BACK IN THE DAY, IT WAS JUST SURVIVING.”

Iwas born in Houston, Mississippi, the youngest of 11,” he says. “When I was 7 years old, we left Mississippi and bought a 106-acre farm four miles west of Jackson, Tennessee. It’s tough work out there. Needless to say, we were poor, but we raised our own pork. We had beef. My dad would hit a calf in the head with a sledgehammer. He would shoot the hogs with a .22 rifle. And the entire family would gather around in cold weather and scrape that hog, to skin it. We all were working. Back in the day, it was just surviving, man!”

previous page: Kurl

McKinney performing in the lobby of The Peabody.

above: Young Kurl.

right: McKinney at Lane College, where he studied clarinet and other instruments.

For McKinney, merely drawing the next breath could be a struggle. “I’m kind of sickly, too,” he notes. “I grew up with asthma. Some mornings the family would go out to chop cotton or pull corn or whatever, and my mama would tell my papa, ‘Kurl is not doing well today. He can’t go out there.’ If an asthma attack hit me, sometimes I’d have to be out of school two weeks.”

One bright spot in the farm life was music. “Sometimes, a man would come to our house, and he had a harp mounted up by his mouth with a bracket, and he played the guitar,” he recalls. “We’d all sit in a big circle and he’d sing and play for us. at was our family entertainment on a Saturday night.”

Despite his health problems, his earliest ambitions were athletic. “Back in elementary school, I thought I wanted to play baseball,” he says. “One time, somebody hit the ball, and I had my glove, and I was all set. en that ball hit a piece of dirt and hit me in my throat. at ended my interest in baseball. Later, in high school, I thought I wanted to go for the Golden Gloves. Fighting and boxing. e teachers let me get in the ring with this old boy I didn’t like; they called him Hot Rod. He was hitting me in my eye and I couldn’t see a lick. at boy whooped me out. at was the last of my interest in boxing.”

‘I’m going to learn to play an instrument.’” In fact, he learned two. “I picked up clarinet and piano about the same time. My first clarinet was $157. And my mother had started letting me take piano lessons with a lady who played for the church in the country. My mother bought me the little book called Teaching Little Fingers to Play. It was red and white. And she let me go up to the house every Saturday for the lesson, 50 cents an hour. But I told my teacher, ‘I don’t want to read these notes. Play me something that you play at church every Sunday. And don’t tell my mama, she’ll beat me.’”

“If you can learn to sing the Hallelujah Chorus by George Frideric Handel, you can sing anything, all over the world!”

—Mrs. Meachem, Merry High School choir teacher

When McKinney was in his teens, tragedy struck the family. “My older brother, Aaron, taught me how to hunt and fish, and he was the mechanic in the family. One Sunday morning, he wanted to change the transmission in the truck. He was 37 years old. Back in the day, you’d put the planks on the dirt in the garage and prop up the transmission. But the dirt caved in. Mama had my niece call me at church and say, ‘ ere’s been an accident.’ I went straight to the hospital and said, ‘I’m looking for Aaron McKinney, my brother.’ e nurse said, ‘Oh, you don’t know? He’s dead.’ at was pretty rough on me.”

Finally, he thought his voice could be his ticket off the farm. “I wound up singing in the old Merry High School choir. Mrs. Meachem was our teacher. She said, ‘If you can learn to sing the Hallelujah Chorus by George Frideric Handel, you can sing anything, all over the world!’ I asked her if I could sing for a scholarship to go to college. You know what that woman told me? ‘Your parents have that big farm out in the country.’ Basically saying, ‘Y’all don’t need money for a scholarship.’ And she let the popular boys in the choir apply instead. Well, it hurt me so bad, I decided I would never sing again.”

Yet McKinney was undaunted. “I thought to myself,

“YOU’RE GOING TO LANE COLLEGE.”

That must have only strengthened McKinney’s resolve to get off the farm, but his father had other plans. “He wanted me to study agriculture at Rust College,” says McKinney. “Of course, me being the mama’s baby, I could get in Mama’s ear but I couldn’t get in Papa’s ear. So I said, ‘Mama, I saw the college, but I didn’t like it. I don’t want to be a farmer!’ I told them I wanted to go to Tennessee State in Nashville, because I liked

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Saturday, May 6, 2023

7:30 pm at Cannon Center for

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the way the college band was jamming — so good! My daddy said, ‘Nope, you’re going to Lane College right here at home. Because when your butt gets out of class, you’re coming straight back to the field.’” And McKinney’s father was used to having his way — or else. “My dad would whoop me ’til I fell on the ground if I messed up something.”

Meanwhile, McKinney says his mother was determined that he attend college. “Lane College sent a letter about the tuition, and my mother went up there and talked to the president, Dr. Kirkendoll. ‘Dr. Kirkendoll,’ she said, ‘this is my last child, and I want him to go to college, but this money y’all are talking about for his tuition … we’re just poor people

instrument. Every semester at Lane College I’d have to learn different instruments.” And while his primary instrument was the clarinet, he found his piano lessons came in handy. “I started in 1957 with the Phillip Reynolds Band in Jackson, an 11-piece rock-and-roll dance band. ey needed a piano player, and I told the saxophone player, ‘I don’t know that much on piano.’ He said, ‘Well, you’re playing that boogie like that! You’re the only one in Jackson who can do that much.’ I said, ‘Well, I’ll ask my mother if I can come to practice with you all.’

“We finally learned the songs pretty well. en they called me out to my first gig: e Supper Club out there in Jackson,” McKinney continues. “It was a white party with a Black band playing. ey told me, ‘We’ve got to play from 9 to 1 every Friday and Saturday night.’ Man, I couldn’t wait to get out of the field, to head uptown and go play with the band! Even when they said, ‘We’re just going to give you $5, since you don’t know all the songs.’ I’d come home and my mother would put that $5 in a fruit jar, and hide it in the chicken house. She was saving it up for me. And that helped me pay for my first clarinet.”

e group even recorded for Sam Phillips in Memphis in 1962, released as Rhythm Blues Party on the Phillips International label (and re-released by Sun Records last year), and while the band shines throughout the album, and McKinney’s piano takes the lead on two instrumentals, it was released under

The group even recorded for Sam Phillips in Memphis in 1962, released as Rhythm Blues Party on the Phillips International label (and re-released by Sun Records last year).

and we don’t have that kind of money, but what I do have is chickens out there in the incubator. Their feet have never been on the ground. ey average two pounds apiece.’ So the president said, ‘Mrs. McKinney, we’ll take all you can bring.’ at’s how she paid my tuition. Back in 1955, I think it was about $2,000 a year.”

ough not his fi rst choice, the Jackson campus was good for McKinney. “If you majored in music, you didn’t have to take mathematics but one semester,” he recalls. “Now, I knew I wasn’t any good at math, so I majored in music. And I minored in education. In case the bright lights and big cities didn’t call me, I could always teach school.”

Meanwhile, McKinney was broadening his horizons dramatically. “I was so glad to get off the farm, and I was learning to play every

singer Frank Ballard’s name. “Merry High School was perhaps the greatest help of his singing career,” the liner notes say. “His music teacher, Mrs. Meachem, gave lots of her time and knowledge.” Of the band, the notes say, “ ey grew up together in the same community, that’s just how close and tight the ‘cats’ are. e aggregation has been called the ‘Band of Teachers’ as each musician is a public school music teacher.”

above: The Lane College Band. McKinney is seated in the front row, second from left.

above: Band director Kurl McKinney in the classroom in the 1970s.

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Those last words on the album’s back cover were significant, as McKinney was already settling into the career that would define the rest of his life after college. He had also settled into domestic life, as his college girlfriend, Ruth Bryant, became Ruth McKinney. “We were at college at Lane. She finished in ’58, and I finished in ’59. She was in the choir and I was in the band, and I like to say that’s how we made musical children. But we got married in Alabama in 1960, in her daddy’s yard, near Dothan, a little town near Abbeville.

“When the children wouldn’t practice, I’d have my wife come over and make a motivational speech to them,” McKinney says. “She’d say, ‘Boys and girls, Mr. McKinney loves you. Because when he comes home from school, all he does is talk about those band students. Y’all just got to practice and do better.’”

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Her father was the principal of a school, her mother was a schoolteacher.”

Teaching seemed to be McKinney’s destiny too, eventually leading him to Memphis. “ ey needed a roving music teacher in Shelby County,” he recalls. “ at happened after I’d been teaching in Trenton, Tennessee. I had signed a contract to teach there, but they wanted me to leave the contract and come to Memphis and teach in Shelby County. Everybody was noticing how good I was getting at music.”

After finishing his contract, he headed to the big city. “My wife had already gone to Shelby County as a choir director. I wanted to come to Memphis anyway, so I started teaching here too.” at move was to have a sizable impact on both McKinney and the youth of Shelby County, as he dedicated the next four decades of his life to his students. “I enjoyed working with children, and I was so glad to get off the farm,” he recalls.

For most of his tenure as a band director, he was at Lincoln Junior High School, where

“I ENJOYED WORKING WITH CHILDREN, AND I WAS SO GLAD TO GET OFF THE FARM.”

Paul, Kurl, Ruth, and Alvin McKinney at the Metropolitan Baptist Church Clergy Community Appreciation Luncheon, 2022.

Kemp MPH, MBA-HCM Executive Director

he was named Teacher of the Month, as his reputation for dedication and versatility spread throughout the Memphis school system. Studying multiple instruments at Lane College was now paying off.

“When a kid who went to Bellevue Junior High School wanted to enroll in the string program, they said, ‘We don’t have room for another student. Send him down to Lincoln Junior High School where McKinney is!’” he says. “It had been years since I touched a stringed instrument at Lane, but I took one home and started going over it. By that Christmas, I put that kid on the stage with his violin, at a predominantly Black school, and I let him play “Silent Night.” He was accompanied by four of my flute players, and I got on the piano. at was the first time I’d ever seen a kid get a standing ovation.” Many ovations would follow over the years, as several of his students would go on to professional careers

in music, including saxophonist Sweet Angel and rapper Gangsta Blac.

His wife, Ruth, was also teaching most of that time, sometimes at schools in Arkansas or Mississippi. Occasionally she’d help her husband out. “When the children wouldn’t practice, I’d have my wife come over and make a motivational speech to them,” McKinney says. “She’d say, ‘Boys and girls, Mr. McKinney loves you. Because when he comes home from school, all he does is talk about those band students. Y’all just got to practice and do better.’”

And do better they did. His work yielded trophies for the marching band, but he prided himself on instructing students in all of music’s possibilities. “I taught it all: marching band, orchestra, and I even had a little ensemble, which was playing blues, and we got close to some jazz.”

A showbill for “Memphis’ Most Popular Dance Group” from the Memphians’ tenure as the house band for Syl Johnson.

Meanwhile, he and Ruth raised two sons, Alvin and Paul, who have become respected jazz players and educators as well. As they grew up, they saw their father distinguishing himself as a gigging musician as well, first playing around Memphis clubs, and later touring the world. “A guy by the name of [Gene] ‘Bowlegs’ Miller, who played at the old Flamingo Room heard me play, and said if I came down to play for him, he’d pay me $12 an hour,” McKinney says, with a hint of pride: Miller was a huge presence in the Memphis R&B and jazz scene at the time.

“Then we wound up playing a place in North Memphis called Johnny Currie’s. And he was paying $15 an hour. Later, I played with the Ben Branch band. He was a tenor saxophone player. After that, we formed our own band, the Memphians. We patterned ourselves after the Willie Mitchell band from Hi Records. Because they dressed well, and they didn’t hurt nobody’s ears while they were playing. And we ended up doing a lot of gigs.”

It was with the latter group that McKinney

Nowadays, he can be heard every Sunday in the band at First Baptist Church Chelsea on North Fourth Street, and, for the past 12 years, playing the beautiful grand piano in the lobby of The Peabody, where he’s rubbed shoulders with the likes of Cybill Shepherd and Bill Clinton.

would occasionally take up the touring life, often backing the Chicago-based singer and guitarist Syl Johnson, who eventually came to Memphis to record with Mitchell and had a hit with his own version of “Take Me to the River.” That wasn’t always a satisfying experience. “Syl Johnson didn’t pay us hardly anything,” he says. “After you’d get back from being on the road, you didn’t have hardly nothing, man!” The Memphians did end up recording with Mitchell on their own, releasing a single on the Hi subsidiary, Pawn Records. Ultimately, they stayed together for 12 years, a mainstay of the local scene, ultimately recruiting a young guitarist named Preston Shannon, who became a major draw on Beale Street and a recording artist in his own right.

In 1999, both Kurl and Ruth retired from teaching, and a relatively quiet period of his life settled in. But he didn’t give up on his playing. Nowadays, he can be heard every Sunday in the band at First Baptist Church Chelsea on North Fourth Street, and, for the past 12 years, playing the beautiful grand piano in the lobby of The Peabody, where he’s rubbed shoulders with the likes of Cybill Shepherd and Bill Clinton. As he entertains the hotel guests, McKinney’s clearly in his element, and he

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keeps a small collection of photos from his past to show fans as they stop to chat. “I tell people jokes, and then I show them pictures,” he says. “I made out a song list; I show it to them and say, ‘Here are 150 songs, there’s got to be something on here you like.’ And the tips here are really good on some nights. The man who owns Tyson Chicken came through here one night and said, ‘Young man, do you know any Ray Charles?’ I said, ‘I sure do.’ He laid a hundred-dollar bill on my piano. He came back 40 minutes later and said, ‘Do you

“I made out a song list; I show it to them and say, ‘Here are 150 songs, there’s got to be something on here you like.’”

know any Christian music?’ I said, ‘Yes I do.’ He laid another hundred-dollar bill down. That was four years ago — I’ve been looking for him ever since!”

As McKinney speaks, a voice booms through the hotel lobby. “‘Ladies and gentleman, welcome to the South’s grandest hotel, e Peabody in Memphis! Let me take you on a journey. It is said that the Delta begins right here in the lobby of the Peabody Hotel in Memphis, Tennessee ...” A crowd has gathered around the fountain, where the hotel’s resident mallards are about to make their nightly march to the elevator and thence to their roost on the roof.

“That’s the Duckmaster,” McKinney explains, rising up out of his chair. “I have to play when the ducks get out of the water!” He moves behind the piano with ease and, after the ducks start moving, he launches into “Satin Doll.” With his seafaring cap and blazer, you could almost believe Count Basie himself was playing for you. But this cat is more modern, more funky. is is Kurl McKinney of Memphis, Tennessee.

McKinney with the honors he’s received, including a 2003 Handy Heritage Award.

“Luxury and Location”

Wonder Horse

Our history expert solves local mysteries: who, what, when, where, why, and why not. Well, sometimes.

BY VANCE LAUDERDALE

DEAR VANCE: In the 1950s, when I was a child, my parents gave me a “Wonder Horse” for my birthday. Is it true these were invented and made in Memphis? — J.D., MEMPHIS.

DEAR J.D.: I think every kid in America at some point either had — or wanted — these “wonderful horses.” In fact, looking through the Lauderdale family photo albums, here’s a snapshot of me on Christmas morning, with the Wonder Horse that Santa left me. But they weren’t invented or made in Memphis. Like many toys, their “origin story” can get complicated, with different people (and their cities) taking credit for what is a rather basic product: a wooden horse, suspended by springs from a frame, which you rode like a buckin’ bronco. Here is what seems to be the basic history. Make of it what you will.

In 1939, a fellow in Pocahontas, Arkansas, named William Baltz wanted a new toy for his 3-year-old son, Billy. As an engineer handy with tools, he decided he could make what he had in mind. Baltz went into his backyard workshop, where he had crafted simpler toys before, and this was his masterpiece. Using plywood from old packing crates and chunks of floor

stirrups or reins — kids just gripped wooden posts. On AboutYou.com, a website that features Arkansas attractions, writer Kenneth Heard notes that the Wonder Horse was “a popular spring-action toy that replicated the riding action of a real horse. Depending on the weight of a child, the toy could either gallop like a thoroughbred making the final turn at Churchill Downs, or plod along like a plow horse turning a muddy field.”

Oh, and the name Wonder Horse? Baltz came up with that — so the stories go — from the nickname for Arkansas: “The Wonder State.”

Now, here’s where it gets confusing. In 1945, Baltz applied for a patent for a “Suspended Horse,” even though the design he submitted bears little resemblance to the wooden product he crafted. But he got his patent and hired helpers to produce and sell these toys for customers, still cranking them out of his little workshop. Early ads proclaimed they would “run for hours on the energy supplied by a few cookies.” They became popular enough that they attracted imitators, and within a few years,

above: The Wonder Products Co. produced thousands of “the original spring horse.”

right: A young Vance Lauderdale hasn’t yet noticed that Santa Claus brought him an early version of the Wonder Horse for Christmas.

joists, he eventually produced a rather simply designed horse, which he painted bright red, with a black mane and saddle. He built a sturdy frame from 2x4s, suspended the horse from coil springs at each corner, and the “Wonder Horse” was born.

What was so wonderful about it? Well, from personal experience I can tell you it was really fun to ride, if you didn’t get carried away and let those springs buck you off — or send you flying over the horse’s head. The saddle was just a flat board, and the horse had no

From personal experience I can tell you it was really fun to ride, if you didn’t get carried away and let those springs buck you off — or send you flying over the horse’s head.

Baltz paid lawyers to defend his design and issue “cease and desist” orders against other makers.

So he generally gets credit for the original design, and visitors to Pocahontas can visit the Randolph County Heritage Museum, with a section devoted to the Wonder Horse. You won’t find the original one he handcrafted for his son, though. That one, so I’m told, is still a prized possession of the Baltz family, as it should be.

At some point, however, Baltz realized that he didn’t have the capabilities to produce, distribute, market, and sell these toys to meet the demand. In 1949, he somehow came into contact with a businessman in Collierville named Ed Koller, who had retired after selling his company, Memphis Bottlers Supply. I’m not sure how they met — or why a bottling supplier decided to become a toy-maker — but Koller came out of retirement and agreed to take over production of the Wonder Horse. Working out of a double-wide Quonset hut erected only a few blocks from the historic Collierville town square, the Wonder Products Company assumed production and sales of the Wonder Horse.

As you can see from the ads, however, Koller improved on the design. The original wooden horse was hard to manufacture (with all that sawing and nailing and painting), tended to crack or splinter, and let’s face it — didn’t look much like the horses kids had seen in the Westerns — or in the fields around this area, for that matter. Wonder Products came up with a fancy, molded plastic version, which was more realistic, more attractive, easier to clean, and more comfortable to ride.

They produced four different models, according to old advertisements, all with “Magic Spring Action,” and prices ranged from $10.95 to $29.95. The “Original Wonder Horse Regular” was the cheaper wooden version that I got for Christmas. The names of the other models were probably confusing to parents, who had to choose from “The Original Wonder Pony,” “The Original Wonder Mare,” and “The Original Wonder Horse Deluxe.” Ads promoted the deluxe model as “the most beautiful hobby horse ever designed, [with] the natural color of the Palomino reproduced in extra

tough plastic.” The multi-piece tubular steel frame also made that one easier to assemble, allowing the whole contraption to fit into a smaller box.

What’s also confusing is that each model made in Collierville was called “original,” which is why William Baltz — just trying to make a toy for his kid — tends to fade from the picture when people ask, as you did, J.D., about who invented this product.

Thousands of Wonder Horses galloped out of that plant over the years, but the manufacturing stopped here in 1983. I suppose that after a while, the “spring-action toy” lost its appeal. How could it compete with Barbie, G.I. Joe, Lionel trains, and considerably more high-tech toys? In 1970, Wonder Products was sold to CBS — yes, the television conglomerate. Within a few years the company was sold to Wilson Sporting Goods, and then sold again to Pepsico (yes, the soft-drink people). Ownership finally landed in the hands of a plastics production firm in Bossier City, Louisiana, and they finally put the horses out to pasture. In other words (for you city-slickers), they closed.

Early ads used to brag that the horses were so wellbuilt “they would probably outlast the family car.” That wasn’t just hype. They still turn up — in both the early wooden and later plastic variations — at garage and estate sales, just waiting for a rider.

And the old Wonder Horse plant in Collierville? Accurately named The Quonset, it now serves as a fancy special-events venue. Just inside the entrance, the “Wonder Horse Wall” tells the story of the company, along with vintage photos and advertisements showing kids enjoying the wonderful toy once made there.

above: A magazine ad shows a well-dressed young cowboy riding the “Deluxe” version of the Wonder Horse.

Got a question for Vance?

EMAIL: askvance@memphismagazine.com

MAIL: Vance Lauderdale, Memphis magazine, P.O. Box 1738, Memphis, TN 38101

ONLINE: memphismagazine.com/ ask-vance Or visit him on Facebook.

The Ready Room

Hook Point Brewing’s new taproom keeps bar snacks on the table – and the taps flowing.

BY SAMUEL X. CICCI

ing a variety of textures, with the thinner pieces hewing close to a pork-rind like quality.

“We’re trying to involve beer in almost all of our food options going forward,” says Sadler. “We’ve been brewing for a couple years now, so it made sense to utilize our first strength to bolster the menu.”

There are plenty of bar snacks, of course; the pretzel bites stand out as a simple classic, a traditional pairing with a glass of beer. The fresh-baked pretzels are fluff y inside with a crispy exterior, and the spicy mustard dipping sauce is enhanced with the brewery’s Cat Shot Kölsch.

Known by his aviation call sign, “Blaze,” Mike Sadler, owner of Hook Point Brewing Co., is no stranger to taking risks. e career pilot spent 16 years as a Naval aviator, guiding F/A-18s through combat and training operations before settling into the Naval reserves and, eventually, flying commercial airliners for FedEx. Sadler’s passion for adventure led to the creation of his Flat Hat brand in 2014, and later, the opening of Hook Point Brewing Co. in Collierville. But Sadler had always hoped to incorporate a restaurant/ taproom combination, to enhance customers’ experience and his business. So, when the opportunity arose to open

e Ready Room at Brookhaven Circle earlier this year, he viewed it as a risk worth taking. And East Memphis diners have already taken to Hook Point’s beer-inspired bar snacks and brew flights.

“January 12th was our first day,” recalls Sadler. “ e spot on Brookhaven Circle opened up last year, so my wife Cindy and I took the chance on it. We’d always planned to have a taproom alongside our brewing facility.” While many breweries around Memphis invite food trucks to

park outside, it was important to Sadler that e Ready Room provide its own dining options.

e Sadlers brought in Tessie Harris as manager and chef. Her assignment: to conceive of snacks and entrees that would not only taste good, but that would make use of Hook Point beer.

Currently, e Ready Room offers lunch, dinner, and brunch options. Whenever you visit, start with the Afterburner bites, which take advantage of Hook Point’s Afterburner Red, a mild Irish ale. e chicken bites are doused in a spicy sauce and infused with the ale, giving the morsels a hit of maltiness, plus some notes of toffee and caramel underneath the added blue cheese crumbles and ranch drizzle. It’s perhaps one of the best snacks for the table, each piece fried perfectly crisp and boast-

Afterburner bites, which take advantage of Hook Point’s Afterburner Red, a mild Irish ale, are chicken bites doused in a spicy sauce and infused with the ale, giving the morsels a hit of maltiness, plus some notes of toffee and caramel underneath the added blue cheese crumbles and ranch drizzle.

We particularly relished the duck wontons snack. Fried and flattened into a triangular shape, the chip-like exterior hides a delicious helping of savory minced duck, with any hint of gaminess cut by the addition of bacon, and accented by the thick, syrupy side of blackberry cream ale beer jelly. Before we knew it, the wontons had vanished from our plate.

e Ready Room’s brunch offerings include several sweeter options. e chicken and waffles piles those fried chicken bites atop a malted waffle with bacon

Hook Point Brewing Co. owners Mike and Cindy Sadler

Afterburner bites

jam and spicy maple syrup. “Bananas Oscar,” the taproom’s take on Bananas Foster, highlights the Inky Barley coffee stout’s notes of chocolate, coffee, and smoke in sautéed bananas and chocolate sauce, mixed with bacon, a malted waffle, and whipped cream. And the “Full Dressed Blues” is a fruity blast, centered around blueberry compote atop a blueberry malted waffle and a heaping of sweet ricotta cream.

It might seem like quite an unconventional mix, but that fits right in with Sadler’s ethos. “I’ve always been about adventure, taking on a challenge,” he says. “Our original brand, Flat Hat, is a naval term used for unauthorized low-altitude flying, which became synonymous with any kind of stunts or flybys that were kind of outside the rules for pilots. It was more about pushing yourself and testing your limits

Other Hook Point beers, like the Cat Shot Kölsch or the Haze Gray & IPA, have been canned and are recognizable around town. But e Ready Room gives Hook Point and brewmaster Jay Marchmon more opportunities to experiment with small-batch

“Overall, we want it to be a place where people have fun,” he says. “It won’t just be for eating and drinking.”

Sadler is also ready to resume growing the overall Hook Point brand. e last few years have been hard on the business. e brewery and distribution center opened in early 2020, forcing Sadler to adjust quickly. But having come out stronger on the other side, he’s looking at increasing distribution and expanding the selection of beer. “A big step will be for us to get our own canning line,” he adds. “It will be more efficient and give us greater flexibility. And that means more options for people to buy at e Ready Room.”

“bruss-acado” before we left. Expecting a simple open-faced toast, we were instead greeted with a full-on sandwich, stuffed full of Brussels sprouts, garlic, avocado mash, feta and Swiss cheeses, and cranberries on wheatberry bread. With more menu items touching down soon, there’s plenty to keep diners and beer enthusiasts excited. But for now, I’ll have to head back and try their new meat-and-three plate lunch. And another round of beers for the table, please.

and seeing how good you were.”

A trademark issue convinced Sadler to change the name of the brewery, located in Collierville, to Hook Point Brewing Co. But Flat Hat remains the brewery’s flagship brew, familiar to local beer drinkers. And the Flat Hat Pale Ale, says Sadler, is a beer that fits neatly into an adventurous lifestyle. “It’s a very light beer, about 97 calories and under two carbs. We introduced it as the light, crisp beer that you can have out on the golf course, by the pool, or after a race.”

varieties. e Ready Room has 14 taps available, with selections listed on the “Daily Flight Schedule” next to the bar. e establishment can seat around 80 inside, and there’s a small patio for nice days. Now that the taproom has had a few months to settle, Sadler is ready to start focusing on expanding the business again. Expect more events to take place there, like trivia and live music. He’s also playing with whimsical pairings, such as beer and Girl Scout cookies. ere may also be a karaoke night in the works.

Having sampled plenty of beer-infused snacks, we put in one final order for the toasted

e Ready Room is located at 715 W. Brookhaven Circle. Open 11 a.m. - 9 p.m. Wednesday and ursday; 11 a.m. - 10 p.m. Friday and Saturday; 11 a.m. - 6 p.m. Sunday. Closed Monday/Tuesday.

hookpointbrewing.com

A flight featuring (l to r) Haze Gray & IPA, Yo-Yo Pale Ale, Dry Dock Brut IPA, and Afterburner Red.

Toasted bruss-acado sandwich

Pretzel bites and duck wontons

A Curated Guide to Eating Out

Memphis magazine offers this curated restaurant listing as a service to our readers. Broken down alphabetically by neighborhoods, this directory does not list every restaurant in town. It does, however, include the magazine’s “Top 50” choices of must-try restaurants in Memphis, a group that is updated every August. Establishments open less than a year are not eligible for “Top 50” but are noted as “New.” is guide also includes a representative sampling of other Bluff City eating establishments. No fast-food facilities or cafeterias are listed. Restaurants are included regardless of whether they advertise in Memphis magazine; those that operate in multiple locations are listed under the neighborhood of their original location. is guide is updated regularly, but we recommend that you call ahead to check on hours, prices, or other details. Suggestions from readers are welcome; please contact Samuel X. Cicci at scicci@contemporary-media.com.

DOWNTOWN

117 PRIME—Restaurateurs Craig Blondis and Roger Sapp team up with Chef Ryan Trimm to recreate the traditional American steakhouse. Serving oysters on the half shell and a variety of surf and turf options. 117 Union. 433-9851. L, D, WB, X, $-$$$

ALDO’S PIZZA PIES—Serving gourmet pizzas — including Mr. T Rex — salads, and more. Also 30 beers, bottled or on tap. 100 S. Main. 577-7743; 752 S. Cooper. 725-7437. L, D, X, $-$$

THE ARCADE—Possibly Memphis’ oldest cafe. Specialties include sweet potato pancakes, a fried peanut butter and banana sandwich, and breakfast served all day. 540 S. Main. 526-5757. B, L, D (Thurs.-Sat.), X, MRA, $

AUTOMATIC SLIM’S—Longtime Downtown favorite specializes in contemporary American cuisine emphasizing local ingredients; also extensive martini list. 83 S. Second. 525-7948. L, D, WB, X, MRA, $-$$$

BACKLOT SANDWICH SHOP—Big sandwiches, breakfast bowls, and build-your-own-biscuits for breakfast, lunch, and an early supper. 265 S. Front St. 509-8612. B, L, D, $

BARDOG TAVERN—Classic American grill with Italian influence, Bardog offers pasta specialties such as Grandma’s NJ Meatballs, as well as salads, sliders, sandwiches, and daily specials. 73 Monroe. 275-8752. B (Mon.-Fri.), L, D, WB, X, MRA, $-$$

BEDROCK EATS & SWEETS—Memphis’ only Paleo-centric restaurant, offering such dishes as pot roast, waffles, enchiladas, chicken salad, omelets, and more. Closed for dinner Sun. 327 S. Main. 409-6433.

B, L, D, X, $-$$

BELLE TAVERN—Serving elevated bar food, including a butcher board with a variety of meats and cheeses, as well as daily specials. 117 Barboro Alley. 249-6580. L (Sun.), D, MRA, $

BEN YAY’S GUMBO SHOP—Spiritual successor to DejaVu, offering fresh and authentic Creole staples. 51 S. Main St., 779-4125. L, D, X, $-$$

BISHOP—Ticer and Hudman’s newest venture at the Central Station Hotel features upscale dishes in a French brasserie style. 545 S. Main St., 524-5247. L, D, X, $$-$$$

CAPRICCIO GRILL ITALIAN STEAKHOUSE—Offers prime steaks, fresh seafood (lobster tails, grouper, mahi mahi), pasta, and several Northern Italian specialties. 149 Union, The Peabody. 529-4199. B, L, D, SB, X, MRA, $-$$$$

CAROLINA WATERSHED—This indoor/outdoor eatery, set around silos, features reimagined down-home classics, including fried green tomatoes with smoked catfish, a buttermilk fried chicken sandwich, burgers, and more. Closed Mon.-Thurs. 141 E. Carolina. 321-5553. L, D, WB, $-$$

CATHERINE & MARY’S—A variety of pastas, grilled quail, pâté, razor clams, and monkfish are among the dishes served at this Italian restaurant in the Chisca. 272 S. Main. 254-8600. D, SB, X, MRA, $-$$$

CHEF TAM’S UNDERGROUND CAFE—Serves Southern staples with a Cajun twist. Menu items include totchoes, jerk wings, fried chicken, and “muddy” mac and cheese. Closed Sun. and Mon. 668 Union Ave. 207-6182. L, D, X, $-$$

CHEZ PHILIPPE—Classical/contemporary French cuisine with Asian and Nordic influences, presented in a luxurious atmosphere with seasonal tasting menus. Afternoon tea served Wed.-Sat., 1-3:30 p.m. (reservations required). Closed Sun.-Tues. The Peabody, 149 Union. 529-4188. D, X, MRA, $$$$

DINING SYMBOLS

B — breakfast

L — lunch

D — dinner

SB — Sunday brunch

WB — weekend brunch

X— wheelchair accessible

MRA — member, Memphis Restaurant Association

$ — under $15 per person without drinks or desserts

$$ — under $25

$$$ — $26-$50

$$$$ — over $50

BLEU—This eclectic restaurant features American food with global influences and local ingredients. Among the specialties are a 14-oz. bone-in ribeye and several seafood dishes. 221 S. Third, in the Westin Memphis Beale St. Hotel. 334-5950. B, L, D, WB, X, MRA, $$-$$$

BLUEFIN RESTAURANT & SUSHI LOUNGE—Serves Japanese fusion cuisine featuring seafood and steak, with seasonally changing menu; also a sushi bar. 135 S. Main. 528-1010. L, D, X, $-$$

BRASS DOOR IRISH PUB—Irish and New-American cuisine includes such entrees as fish and chips, burgers, shepherd’s pie, all-day Irish breakfast, and more. 152 Madison. 572-1813. L, D, SB, $-$$

BY THE BREWERY—Breakfast and lunch café, with a focus on Southern-style biscuits, salads, and soups. 496 Tennessee St. 310-4341. B, L, $

CAFE KEOUGH—European-style cafe serving quiche, paninis, salads, and more. 12 S. Main. 509-2469. B, L, D, X, $

CIMAS—It’s breakfast tacos, shrimp and grits, chilaquiles verdes, and plenty of other Southern and Latin-American twists at the Hyatt Centric. 33 Beale St. 444-3232. B, L, D, X, $-$$$

THE CLOVER CLUB Southern fusion and internationally-inspired small plates at Hotel Indigo. 22 N. B.B. King. B, L, D, X, $-$$ COCOZZA AMERICAN ITALIAN—”The red sauce joint of your dreams” serves up classic Italian-American fare from the owners of Majestic Grille. Closed Sun. 110 Harbor Town Sq. 609-1111. D, X, $-$$ COZY CORNER—Serving up ribs, pork sandwiches, chicken, spaghetti, and more; also homemade banana pudding. Closed Mon. 735 N. Parkway. 527-9158. L, D, $

CURFEW—An elevated sports bar/American tavern concept by Top Chef contestant Fabio Viviani at the Canopy Memphis Downtown hotel. 164 Union Ave. B, L, D, X, $-$$ EVELYN & OLIVE—Jamaican/Southern fusion cuisine includes such dishes as Kingston stew fish, Rasta Pasta, and jerk rib-eye. Closed for lunch Sat. and all day Sun.-Mon. 630 Madison. 748-5422. L, D, X , $

FAM—Casual Asian restaurant serves sushi rice bowls, noodle bowls, sushi rolls, and spring rolls. Closed Sun. 149 Madison. 701-6666; 521 S. Highland. 249-2636. L, D, X, $

FANCY’S FISH HOUSE—Serving chef-inspired favorites at One Beale, including fresh, daily-caught fish and seafood, a raw bar, and signature dishes from the grill, with fabulous river views from the dining room and patio. 1 Dr. Martin Luther King Jr. Ave. #1. 589-3474. L, D, X, $$-$$$$

FEAST & GRAZE—Whipped goat toast, open faced grilled cheese, and other local pantry snacks and charcuterie boards. Closed Sun./Mon. 55 S. Main. 654-5926. L, X, $

FELICIA SUZANNE’S—Southern cuisine with low-country, Creole, and Delta influences, using regional fresh seafood, local beef, and locally grown foods. Entrees include shrimp and grits. Closed Sun. and Mon. A Downtown staple at Brinkley Plaza, 383 S. Main. 523-0877. L (Fri. only), D, X, MRA, $$-$$$

FERRARO’S PIZZERIA & PUB—Rigatoni and tortellini are among the pasta entrees here, along with pizzas (whole or by the slice) with a variety of toppings. 111 Jackson. 522-2033. L, D, X, $

FISHBOWL AT THE PYRAMID—Burgers, fish dishes, sandwiches, and more served in a unique “underwater” setting. Bass Pro, 1 Bass Pro Drive, 291-8000. B, L, D, X, $-$$

FLIGHT RESTAURANT & WINE BAR—Serves steaks and seafood, along with such specialties as bison ribeye and Muscovy duck, all matched with appropriate wines. 39 S. Main. 521-8005. D, SB, X, MRA, $-$$$

FLYING FISH—Serves up fried and grilled versions of shrimp, crab, oysters, fish tacos, and catfish; also chicken and burgers. 105 S. Second. 522-8228. L, D, X, $-$$

GOOD FORTUNE CO.—Authentic handcrafted noodles, ramen, and dumplings. 361 S. Main. 561-306-4711. L, D, X, $-$$

THE GENRE—Burgers, tenders, catfish, and plenty of vegan options made to order at this music-themed restaurant/lounge. 200 Poplar, Suite 105. 410-8169. B, L, D, X, $-$$

THE GRAY CANARY—The sixth restaurant from chefs Andy Ticer and Michael Hudman, offering small plates and entrees cooked on an open flame. Oysters, octopus, and hearty steaks are among the menu options at this eatery in Old Dominick Distillery. Closed Mon. 301 S. Front. 4666324. D, WB, X, MRA, $-$$$

GRECIAN GOURMET TAVERNA—Serves traditional favorites like spanakopita, pastitso, moussaka, and hand-rolled dolmathes, as well as lamb sliders and pita nachos. Closed Mon. 412 S. Main. 249-6626. L, D, X, $ GUS’S WORLD FAMOUS FRIED CHICKEN—Serves chicken with signature spicy batter, along with homemade beans, slaw, and pies. 310 S. Front. 527-4877; 3100 Forest Hill Irene (Germantown). 8536005; 2965 N. Germantown Pkwy. (Cordova). 373-9111; 730 S. Mendenhall. 767-2323; 505 Highway 70 W., Mason, TN. 901-294-2028. L, D, X, MRA, $ HAPPY MEXICAN—Serves quesadillas, burritos, chimichangas, vegetable and seafood dishes, and more. 385 S. Second. 529-9991; 6080 Primacy Pkwy. 683-0000; 7935 Winchester. 751-5353. L, D, X, $

HU. ROOF—Rooftop cocktail bar with superb city views serves toasts with a variety of toppings including beef tartare with cured egg, cognac, and capers or riced cauliflower with yellow curry, currants, and almonds. Also salads, fish tacos, and boiled peanut hummus. 79 Madison. 333-1229. D, X, $

HUSTLE & DOUGH BAKERY & CAFE—Flaky, baked breakfast goodness every day with fresh pastries, sandwiches, and more at Arrive Hotel. 477 S. Main St., 701-7577. B, L, X, $

IBIS—Upscale cocktail bar serving sharable small plates, including lobster rolls, crab cakes, and lamb meatballs, alongside select larger entrees. Closed Mon.-Wed. 314 S. Main. 748-5187. D, X, $-$$

INKWELL—Unique craft concoctions, charcuterie plates, flatbreads, and sandwiches at this dope cocktail bar. Closed Mon.-Tue. 631 Madison Ave. 334-9411. D, X, $-$$

ITTA BENA—Southern and Cajun-American cuisine served here, conveniently located above B.B. King’s Blues Club on Beale St.; specialties are duck and waffles and shrimp and grits, along with steaks, chops, seafood, and pasta. 145 Beale St. 578-3031. D, X, MRA, $$-$$$

KING & UNION BAR GROCERY—Classic Southern favorites including catfish plate, pimento cheese, po-boys, chicken & waffles. Open for breakfast, lunch, and dinner with cocktails served with flair and favorite Memphis beers. Locally made confections available in the grocery. 185 Union Ave. 523-8500. B, L, D, $-$$

KOOKY CANUCK—Offers prime rib, catfish, and burgers, including the 4-lb. “Kookamonga”; also late-night menu. 87 S. Second. 578-9800; 1250 N. Germantown Pkwy. 1-800-2453 L, D, X, MRA, $-$$$

LITTLE BETTIE—New Haven-style pizzas and snacks from the AndrewMichael team at Wiseacre’s Downtown location. 398 S. B.B. King Blvd. 334-9411. L, D, $-$$

THE LITTLE TEA SHOP—Downtown institution serves up Southern comfort cooking, including meatloaf and such veggies as turnip greens, yams, okra, and tomatoes. Closed until further notice. 69 Monroe. 525-6000, L, X, $

THE LOBBYIST AT THE CHISCA—Chef Jimmy Gentry brings his farm-to-table ideas Downtown, with seasonal, and sometimes weekly, new menus, and an emphasis on creative vegetable dishes. Closed Sun. 272 S. Main St., Suite 101. 249-2170. D, $$-$$$$

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LOCAL—Entrees with a focus on locally sourced products include lobster mac-and-cheese and rib-eye patty melt; menu differs by location. 95 S. Main. 473-9573; 2126 Madison. 725-1845. L, D, WB, X, $-$$

LOFLIN YARD—Beer garden and restaurant serves vegetarian fare and smoked-meat dishes, including beef brisket and pork tenderloin, cooked on a custom-made grill. Closed Mon.-Tues. 7 W. Carolina. 249-3046. L (Sat. and Sun.), D, MRA, X, $-$$

LONGSHOT—Chef David Todd has something for everyone with a wide variety of international fusion dishes, and a side of shuffleboard. 477 S. Main. D, $-$$

THE LOOKOUT AT THE PYRAMID—Serves seafood and Southern fare, including cornmeal-fried oysters, sweet tea brined chicken, and elk chops. 1 Bass Pro Dr. 620-4600/291-8200. L, D, X, $-$$$

LUCY’S—Hu. Hotel’s downstairs diner serves up breakfast, lunch, and dinner. Start your day with a Hu. breakfast burrito, or Lucy’s Burger for a late-night bite 3 S. Main. 333-1200. B, L, D, X, $-$$

LUNA RESTAURANT & LOUNGE—Serving a limited menu of breakfast and lunch items. Dinner entrees include citrus glaze salmon and Cajun stuffed chicken. 179 Madison (Hotel Napoleon). 526-0002. B, D (Mon.-Sat.), X, $-$$$

MACIEL’S—Entrees include tortas, fried taco plates, quesadillas, chorizo and pastor soft tacos, salads, and more. Downtown closed Sun. 45 S. Main. 526-0037, X, MRA, $

THE MAJESTIC GRILLE—Features aged steaks, fresh seafood, and such specialties as roasted chicken and grilled pork tenderloin; offers a pre-theater menu and classic cocktails. Well-stocked bar. 145 S. Main. 522-8555. L, D, WB, X, MRA, $-$$$

McEWEN’S—Southern/American cuisine with international flavors; specialties include steak and seafood, sweet potato-crusted catfish with macaroni and cheese, and more. Closed Sun., Monroe location. 120 Monroe. 527-7085; 1110 Van Buren (Oxford). 662-234-7003. L, D, SB (Oxford only), X, MRA, $$-$$$

MESQUITE CHOP HOUSE—The focus here is on steaks, including prime fillet, rib-eyes, and prime-aged New York strip; also, some seafood options. 5960 Getwell (Southaven). 662-890-2467; 88 Union. 527-5337; 3165 Forest Hill-Irene (Germantown). 249-5661. D, SB (Germantown), X, $$-$$$

MOLLIE FONTAINE LOUNGE—Specializes in tapas (small plates) featuring global cuisine. Closed Sun.-Tues. 679 Adams Ave. 524-1886. D, X, MRA, $

MOMMA’S ROADHOUSE—This diner and dive at Highway 55 serves up hot and crispy fried chicken wings, among other solid bar food options. Temporarily closed. 855 Kentucky. 207-5111. L, D, MRA, $

NEW WING ORDER The award-winning food truck cooks up its signature hot wings at its first physical location, at Ghost River on Beale. Closed Mon/Tue. 341 Beale. L, D, $-$$

THE NINE THAI & SUSHI—Serving authentic Thai dishes, including curries, as well as a variety of sushi rolls. Closed for lunch Sat. and Sun. 121 Union. 208-8347. L, D, X, $-$$

THE PARAMOUNT—Fried green tomato and crab beignet small plates to grilled lamb loin, cowboy ribeye, and an extensive cocktail list. Closed Sun/Mon. 265 S. Front. 410-8169. D, $-$$$$

PAULETTE’S—Presents fine dining with a Continental flair, including such entrees as filet Paulette with butter cream sauce and crabmeat and spinach crepes; also changing daily specials and great views. River Inn. 50 Harbor Town Square. 260-3300. B, L, D, WB, X, MRA, $-$$$

PEARL’S OYSTER HOUSE—Downtown eatery serving seafood, including oysters, crawfish, and stuffed butterfly shrimp, as well as beef, chicken, and pasta dishes. 299 S. Main. 522-9070; 8106 Cordova Center Dr. (Cordova). 425-4797. L, D, SB, X, $-$$$

PENNY’S NITTY GRITTY—Coach Penny Hardaway brings plenty of Southern flavors and lots of customizable grits. 220 S. B.B. King Blvd. 334-5950. B, L, D, $$-$$$

PONTOTOC LOUNGE—Upscale restaurant and jazz bar serves such starters as alligator filet fritters; entrees include Mississippi pot roast with jalapeño cornbread and tagliatelle with braised beef. 314 S. Main. 207-7576. D, X, $-$$

RAW GIRLS—Raw and hot plant-based food alongside cold-pressed juices made from seasonal, locally grown sources. Closed Sun. 150 Peabody Pl., Suite 118. 207-5463. B, L, D, $-$$

REGINA’S—New Orleans-inspired eatery offering po’boys, Cajun nachos topped with crawfish tails, catfish platters, oysters, and more. Closed Mon. 60 N. Main. 730-0384. B, L, D, SB, X, $-$$

RENDEZVOUS, CHARLES VERGOS’—Menu items include barbecued ribs, cheese plates, skillet shrimp, red beans and rice, and Greek salads. Closed Sun.-Mon. 52 S. Second. 523-2746. L (Fri.-Sat.), D, X, $-$$

SABOR CARIBE—Serving up “Caribbean flavors” with dishes from Colombia, Venezuela, Puerto Rico, and Cuba. Closed Sunday. 662 Madison. 949-8100. L, D, X, $

SAGE—Restaurant and lounge features daily lunch specials and tapas with such dishes as braised short ribs, teriyaki pulled pork, and the Sage burger made with Angus beef, avocado mash, fried egg, and flash-fried sage. 94 S. Main. 672-7902. L, D, WB, X, $-$$

SILLY GOOSE LOUNGE—Gourmet, wood-fired pizzas and handcrafted cocktails at this Downtown restaurant and lounge. 150 Peabody Place, Suite 111. 435-6915. L, D, X, $

SOUTH MAIN SUSHI & GRILL—Serving sushi, nigiri, and more. 520 S. Main. 249-2194. L, D, X, $

SOB—Elevated gastropub that serves favorites like general Tso’s cauliflower or duck fried rice. 345 S. Main. 526-0388. L, D, WB, X , $-$$

SOUTH POINT GROCERY—Fresh and delicious sandwiches made to order at Downtown’s new grocery market. 136 Webster Ave. B, L, D, X, $

SUGAR GRITS—Who said breakfast has to be in the morning? The Westmorelands offer grits and other breakfast goodness all day long, in addition to other Southern-style lunch and dinner options. 150 Peabody Pl., Suite 111. 249-5206. B, L, D, X, $-$$

SUNRISE MEMPHIS—Serves breakfast all day, including house-made biscuits, frittatas, kielbasa or boudin plates, and breakfast platters. 670 Jefferson. 552-3144; 5469 Poplar Ave. (East Memphis). 844-6117. B, L, X, MRA, $

SUPPER CLUB ON 2ND—Fine dining and urban bistro styles collide at this snazzy, chic restaurant, featuring gold-encrusted tomahawk steaks, a deep sea lobster dawg, fancy cocktails, and plenty of other elevated goodies. 85 S. 2nd St. 453-6334. D, WB, X, $$-$$$

TALK SHOP—Southern-style cuisine, a breakfast bar, and plenty of other cool dishes and drinks at the Caption by Hyatt. 245 S. Front St. B, L, D, X, $-$$

TERRACE—Creative American and Continental cuisine includes such dishes as filet mignon, beef or lamb sliders, chicken satay, and mushroom pizzetta. Rooftop, River Inn of Harbor Town, 50 Harbor Town Square. 260-3366. D, X, MRA, $$

TEXAS DE BRAZIL—Serves beef, pork, lamb, and chicken dishes, and Brazilian sausage; also a salad bar with extensive toppings. 150 Peabody Place, Suite 103. 526-7600. L (Wed.-Fri.), D, WB, X, $$-$$$

TUG’S—Famous for New Orleans gumbo, fabulous burgers, fried thin catfish, and specialty pancakes. Now serving Grisanti Crafted Pizza. 51 Harbor Town Square. 260-3344. B, L, D, WB, X, $$-$$$

THE VAULT—Oysters, shrimp beignets, flatbreads, stuffed cornish hen, and Smash Burger featured on “Late Nite Eats” are among the dishes offered at this Creole/Italian fusion eatery. 124 G.E. Patterson. 591-8000. L, D, SB, X, MRA, $-$$

WAHLBURGERS WILD—Wahlburgers brings its classic menu, but with a few gamey twists at the Bass Pro Pyramid. 1 Bass Pro Drive. B, L, D, X, $-$$

WESTY’S—Extensive menu includes a variety of wild rice dishes, sandwiches, plate lunches, and hot fudge pie. 346 N. Main. 543-3278. L, D, X, $

MIDTOWN (INCLUDES THE MEDICAL CENTER)

ABNER’S FAMOUS CHICKEN—Fried chicken tenders and dipping sauces galore at this Mid-South staple. 1350 Concourse Ave, Suite 137. 425-2597; (East Memphis) 1591 Poplar Ave. 509-3351; (Cordova) 1100 N. Germantown Pkwy. 754-5355. L, D, $-$$

ABYSSINIA RESTAURANT—Ethiopian/Mediterranean menu includes beef, chicken, lamb, fish entrees, and vegetarian dishes; also a lunch buffet. 2600 Poplar. 321-0082. L, D, X, $-$$

ALCHEMY—Southern fusion, locally grown cuisine features small and large plates; among the offerings are pan-seared hanger steak, quail, and lamb chops; also handcrafted cocktails and local craft beers. 940 S. Cooper. 726-4444. D, SB, X, $-$$

ART BAR—Inventive cocktails feature locally foraged ingredients; snacks include house-cured salt & vinegar potato chips and herb-roasted olives. Closed Mon. 1350 Concourse Avenue #280. 507-8030. D, X, $

BABALU TACOS & TAPAS—This eatery dishes up Spanish-style tapas with Southern flair; also taco and enchilada of the day; specials change daily. 2115 Madison. 274-0100; 6450 Poplar, 410-8909. L, D, SB, X, MRA, $-$$

BACK DO / MI YARD—A revamped patio space behind The Beauty Shop features rotisserie meats and fishes via Brazilian-style outdoor grill. Dinner Wed.-Sat., weather permitting. 966 S. Cooper, 272-7111. D, X, $$

BAIN BARBECUE & BAKERY—Brian Bain’s popular Texasstyle barbecue is back, alongside an assortment of baked goods. 993 S. Cooper. 310-4141. B, L, X, $-$$

BAR DKDC—Features an ever-changing menu of international “street food,” from Thai to Mexican, Israeli to Indian, along with specialty cocktails. 964 S. Cooper. 272-0830. D, X , MRA, $

BAR KEOUGH—It’s old-school eats and cocktails at the new CooperYoung neighborhood corner bar by Kevin Keough. 247 Cooper St. D, X , $

BAR-B-Q SHOP—Dishes up barbecued ribs, spaghetti, bologna, other classics. Closed Sun. 1782 Madison. 272-1277. L, D, X, MRA, $-$$

BARI RISTORANTE ENOTECA—Authentic Southeastern Italian cuisine (Puglia) emphasizes lighter entrees. Serves fresh fish and beef dishes and a homemade soup of the day. 524 S. Cooper. 722-2244. D, SB, X, MRA, $-$$$

BARKSDALE RESTAURANT—Old-school diner serving breakfast and Southern plate lunches. 237 S. Cooper. 722-2193. B, L, D, X, $

BAYOU BAR & GRILL—New Orleans fare at this Overton Square eatery includes jambalaya, gumbo, catfish Acadian, shrimp dishes, red beans and rice, and muffalettas. 2094 Madison. 278-8626. L, D, WB, X, MRA, $-$$

BEAUTY SHOP—Modern American cuisine with international flair served in a former beauty shop. Serves steaks, salads, pasta, and seafood, including pecan-crusted golden sea bass. Perennial “Best Brunch” winner. Closed for dinner Sunday. 966 S. Cooper. 272-7111. L, D, SB, X, MRA, $-$$$

BELLY ACRES—At this festive Overton Square eatery, milkshakes, floats, and burgers rule. Burgers are updated with contemporary toppings like grilled leeks, braised tomatoes, and sourdough or brioche buns. 2102 Trimble Pl. 529-7017. L, D, X, $

BOSCOS—Tennessee’s first craft brewery serves a variety of freshly brewed beers as well as wood-fired oven pizzas, pasta, seafood, steaks, and sandwiches. 2120 Madison. 432-2222. L, D, SB (with live jazz), X, MRA, $-$$

BOUNTY ON BROAD—Offering family-style dining, Bounty serves small plates and family-sized platters, with such specialties as chicken-fried quail and braised pork shank. 2519 Broad. 410-8131. L (Sat. and Sun.), D (Mon.-Sat.), SB, X, MRA, $-$$$

BROADWAY PIZZA—Serving a variety of pizzas, including the Broadway Special, as well as sandwiches, salads, wings, and soul-food specials. 2581 Broad. 454-7930; 627 S. Mendenhall. 207-1546. L, D, X, $-$$

CAFE 1912—French/American bistro owned by culinary pioneer Glenn Hays serving such seafood entrees as seared sea scallops with charred cauliflower purée and chorizo cumin sauce; also crepes, salads, and onion soup gratinée. 243 S. Cooper. 722-2700. D, SB, X, MRA, $-$$$

CAFE ECLECTIC—Omelets and chicken and waffles are among menu items, along with quesadillas, sandwiches, wraps, and burgers. Menu varies by location. 603 N. McLean. 725-1718; 111 Harbor Town Square. 590-4645. B, L, D, SB, X, MRA, $ CAFE OLÉ—This eatery specializes in authentic Mexican cuisine; one specialty is the build-your-own quesadilla. 959 S. Cooper. 343-0103. L, D, SB, X, MRA, $-$$

CAFE PALLADIO—Serves gourmet salads, soups, sandwiches, and desserts in a tea room inside the antiques shop. Closed Sun. 2169 Central. 278-0129. L, X, $

CAFE SOCIETY—With Belgian and classic French influences, serves Wagyu beef, chicken, and seafood dishes, including bacon-wrapped shrimp, along with daily specials and vegetarian entrees. Closed for lunch Sat.-Sun. 212 N. Evergreen. 722-2177. L, D, X, MRA, $-$$

CAMEO—Three longtime Memphis bartenders join forces for creative cocktails, cheese boards, snacks, and Sunday brunch. 1835 Union Ave., Suite 3. 305-6511. D, SB, $-$$

CELTIC CROSSING—Specializes in Irish and American pub fare. Entrees include shepherd’s pie, shrimp and sausage coddle, and fish and chips. 903 S. Cooper. 274-5151. L, D, WB, X, MRA, $-$$

CENTRAL BBQ—Serves ribs, smoked hot wings, pulled pork sandwiches, chicken, turkey, nachos, and portobello sandwiches. Offers both pork and beef barbecue. 2249 Central Ave. 272-9377; 4375 Summer Ave. 767-4672; 147 E. Butler. 672-7760 ; 6201 Poplar. 4177962. L, D, X, MRA, $-$$

COMPLICATED PILGRIM—Quick serve coffee shop, bar, and restaurant all in one at The Memphian hotel. 21 S. Cooper St. 601-9095820. B, L, D, $-$$

THE COVE—Nautical-themed restaurant and bar serving oysters, pizzas, and more. The Stoner Pie, with tamales and fritos, is a popular dish. 2559 Broad. 730-0719. L, D, $

THE CRAZY NOODLE—Korean noodle dishes range from bibam beef noodle with cabbage, carrots, and other vegetables, to curry chicken noodle; also rice cakes served in a flavorful sauce. Closed for lunch Sat.-Sun. 2015 Madison. 272-0928. L, D, X, $

EAT AT BLACK LODGE—High-end breakfasts, like waffle grilled cheese sandwiches, nacho and tater-tot “tot-chos,” and other entrees like sweet spicy thai pork at the longtime video store. Closed Mon./Tue. 405 N. Cleveland. 672-7905. L, D, X, $-$$

ECCO—Mediterranean-inspired specialties range from rib-eye steak to seared scallops to housemade pastas and a grilled vegetable plate; also a Saturday brunch. Closed Sun.-Mon. 1585 Overton Park. 410-8200. B, L, D, X, $-$$

FABIOLA’S KITCHEN—Longtime caterer Fabiola Francis serves up burgers, tacos, fish, and much more. 1353 Jackson Ave. B, L, $

FARM BURGER—Serves grass-fed, freshly ground, locally sourced burgers; also available with chicken, pork, or veggie quinoa patties, with such toppings as aged white cheddar, kale coleslaw, and roasted beets. 1350 Concourse Avenue, Suite 175. 800-1851. L, D, X, $

THE FARMER AT RAILGARTEN—Mac Edwards comes out of retirement with classics including pan-seared catfish, gulf shrimp and grits, or a Gibson donut bread pudding. Closed Mon./Tue. 2166 Central. 313-0087. D, X, $-$$

FINO’S ITALIAN DELI & CATERING—The newly revived Fino’s offers the old favorites such as the Acquisto as well as a new breakfast menu. 1853 Madison. 272-FINO. B, L, D, X, $

FLAME RAMEN—Traditional Japanese ramen restaurant serving up bowls of noodles in Midtown. 1838 Union Ave. 779-8666. D, $-$$

FLIP SIDE—Pinball meets pub in the Crosstown neighborhood, with plenty of games alongside a Caribbean- and Latin-inspired menu. Closed Mon. 1349 Autumn Ave. L, D, X, $-$$

FRIDA’S—Mexican cuisine and Tex-Mex standards, including chimichangas, enchiladas, and fajitas; seafood includes shrimp and tilapia. 1718 Madison. 244-6196. L, D, X, $-$$

GLOBAL CAFÉ—This international food hall hosts three immigrant/refugee food entrepreneurs serving Venezuelan, Sudanese, and Syrian cuisines. Samosas, shawarma, and kabobs are among the menu items. Closed Mon. 1350 Concourse Avenue, Suite 157. L, D, X, MRA, $

GOLDEN INDIA—Northern Indian specialties include tandoori chicken as well as lamb, beef, shrimp, and vegetarian dishes. 2097 Madison. 728-5111. L, D, X, $-$$

GROWLERS—Sports bar and eatery serves standard bar fare in addition to pasta, tacos, chicken and waffles, and light options. 1911 Poplar. 244-7904. L, D, X, $-$$

HATTIE B’S—Fried chicken spot features “hot chicken” with a variety of heat levels; from no heat to “shut the cluck up” sauce. Sides include greens, pimento mac-and-cheese, and black-eyed pea salad. 596 S. Cooper. 424-5900. L, D, X, $

HUEY’S—This family-friendly restaurant offers 13 different burgers, a variety of sandwiches, and delicious soups and salads. 1927 Madison. 726-4372; 1771 N. Germantown Pkwy. (Cordova). 754-3885; 77 S. Second (Downtown). 527-2700; 2130 W. Poplar (Collierville). 854-4455; 7090 Malco Blvd. (Southaven). 662-349-7097; 7825 Winchester. 624-8911; 4872 Poplar. 682-7729; 7677 Farmington Blvd. (Germantown). 318-3030; 8570 Highway 51 N. (Millington). 873-5025. L, D, X, MRA, $

IMAGINE VEGAN CAFE—Dishes at this fully vegan restaurant range from salads and sandwiches to full dinners, including eggplant parmesan and “beef” tips and rice; breakfast all day Sat. and Sun. 2158 Young. 654-3455. L, D, WB, X, $

INDIA PALACE—Tandoori chicken, lamb shish kabobs, and chicken tikka masala are among the entrees; also, vegetarian options and a daily all-you-can-eat lunch buffet. 1720 Poplar. 278-1199. L, D, X, $-$$

INSPIRE COMMUNITY CAFE—Serving breakfast all day, in addition to quesadillas, rice bowls, and more for lunch and dinner. 510 Tillman, Suite 110. 509-8640. B, L, D, X, $

KNIFEBIRD—Neighborhood wine bar boasts plenty of flights, cocktails, and mocktails alongside bruschetta and charcuterie boards. Closed Sun. 2155 Central Ave. 748-5425. D, $-$$$

LAFAYETTE’S MUSIC ROOM—Serves such Southern cuisine as po’boys, shrimp and grits, and wood-fired pizzas. 2119 Madison. 207-5097. L, D, WB, X, MRA, $-$$

LBOE—Gourmet burger joint serves locally sourced ground beef burgers, with options like the Mac-N-Cheese Burger and Caprese. Black bean and turkey patties available. 2021 Madison. 725-0770. L, D, X, $

THE LIQUOR STORE—Renovated liquor store turned diner serves all-day breakfast, sandwiches, and entrees such as Salisbury steak and smothered pork chops. Closed for dinner Sun.-Mon. 2655 Broad. 405-5477. B, L, D, X, $-$$

LITTLE ITALY—Serving New York-style pizza as well as subs and pasta dishes. 1495 Union. 725-0280; L, D, X, $-$$

LOAF—Former food truck owner Kale Carm’s take on modern Memphis and deep South cuisine. Closed Sun.-Tue. 1934 Poplar (Memphis Brooks Museum of Art). 300-0103. L, D, X, $

MAXIMO’S ON BROAD—Serving a tapas menu that features creative fusion cuisine; entrees include veggie paella and fish of the day. Closed Mon. 2617 Broad Ave. 452-1111. D, SB, X, $-$$

MEMPHIS PIZZA CAFE—Homemade pizzas are specialties; also serves sandwiches, calzones, and salads. 2087 Madison. 726-5343; 5061 Park Ave. 684-1306; 7604 W. Farmington (Germantown). 753-2218; 797 W. Poplar (Collierville). 861-7800; 5627 Getwell (Southaven). 662-536-1364.

L, D, X, $-$$

MEMPHIS WHISTLE—Cocktails, cocktails, and even more delicious cocktails alongside burgers, sandwiches, and other tasty snacks. 2299 Young Ave. Closed Mon.-Tue. 236-7136. D, X, $-$$

MIDPOINTE FROM EDGE ALLEY—Edge Alley’s sister cafe at the Ballet Memphis headquarters focuses on freshness for its breakfast, lunch, and happy hour tapas. Closed Sun.-Mon. 2144 Madison Ave. 425-2605.

B, L, X, $

MOLLY’S LA CASITA—Homemade tamales, fish tacos, a vegetarian combo, and bacon-wrapped shrimp are a few of the specialties. 2006 Madison. 726-1873. L, D, X, MRA, $-$$

PANTÀ—Small, Catalan-inspired plates by Kelly English in the former Restaurant Iris space. 2146 Monroe Ave. Closed Mon.-Wed. 590-2828. L, D, X, $-$$.

PARISH GROCERY—Shrimp? Roast beef? Oysters? Whatever type of po’boy you want, the New Orleans-themed eatery has got it. Closed Monday. 916 S. Cooper St. 207-4347. L, D, X, $-$$

PAYNE’S BAR-B-QUE—Opened in 1972, this family-owned barbecue joint serves ribs, smoked sausage, and chopped pork sandwiches with a standout mustard slaw and homemade sauce. About as down-to-earth as it gets. 1762 Lamar. 272-1523. L, D, $-$$

PHO BINH—Vietnamese, vegetarian, and Cantonese specialties include lemon tofu and spring rolls. Closed Sunday. 1615 Madison. 276-0006. L, D, $

RED FISH ASIAN BISTRO—In the former Nineteenth Century Club building, serves sushi, teriyaki, and hibachi. Specialties include yuzu filet mignon and Chilean sea bass. 1433 Union. 454-3926; 9915 Highway 64 (Lakeland). 729-7581; 6518 Goodman (Olive Branch). 662-874-5254. L, D, X, $-$$$

ROBATA RAMEN & YAKITORI BAR—Serves ramen noodle bowls and Yakitori skewers as well as rice and noodle dishes. 2116 Madison. 410-8290. L, D, X, $

SABROSURA—Serves Mexican and Cuban fare, including arroz tapada de pollo and steak Mexican. Closed Sun. 782 Washington. 421-8180. L, D, X, $-$$

SALT|SOY—Nick Scott and Brac McCarley team up to provide Southern and Asian-inspired dishes at this Japanese Izakaya. Closed Sunday, Monday. 2583 Broad Ave. 726-4444. D, $$

SALTWATER CRAB—Offers an array of seafood dishes including boils with blue crab, crab legs, lobster tails, and more, and specialty sushi like the Dynamite or Royal King rolls, in addition to signature sangrias and cocktails. 2059 Madison Ave. 922-5202. L, D, X, $$

THE SECOND LINE—Kelly English brings “relaxed Creole cuisine” to his newest eatery; serves a variety of po’boys and such specialties as barbecue shrimp, andouille shrimp, and pimento cheese fries. 2144 Monroe. 590-2829. L, D, WB, X, $-$$

SEKISUI—Japanese fusion cuisine, fresh sushi bar, grilled meats and seafood, California rolls, and vegetarian entrees. Poplar/Perkins location’s emphasis is on Pacific Rim cuisine. Menu and hours vary at each location. 25 Belvedere. 725-0005; 1884 N. Germantown Pkwy. (Cordova). 309-8800; 4724 Poplar. 767-7770; 2130 W. Poplar (Collierville). 8540622; 2990 Kirby-Whitten (Bartlett). 377-2727; 6696 Poplar. 747-0001.

L, D, X, $-$$$

SOUL FISH CAFE—Serving Southern-style soul food, tacos, and po’boys, including catfish, crawfish, oyster, shrimp, chicken, and smoked pork tenderloin. 862 S. Cooper. 725-0722; 3160 Village Shops Dr. (Germantown). 755-6988; 4720 Poplar. 590-0323. L, D, X, MRA, $-$$

STICKEM—Brick and mortar location for the popular food truck, which offers grilled meat on a stick. 1788 Madison. Closed Sunday. 474-7214. L, D, X, $

TAMBOLI’S PASTA & PIZZA—Pasta-maker Miles Tamboli whips up Italian soul food with seasonal menus featuring dishes like crispy fried chicken or creamy bucatini with pecorino cheese. Serves dinner Tues.-Sat. 1761 Madison. 410-8866. D, X, $-$$

TAKASHI BISTRO—Fusion restaurant with an open kitchen that lets customers watch chefs prepare a variety of Japanese and Thai cuisine. 1680 Union Ave., Suite 109. 800-2936. L, D, $-$$.

TONICA—Paella and other Spanish-inspired dishes with an Italian touch, alongside an extensive list of gin and tonics. 1545 Overton Park. Closed Mon.-Wed. D, X, $-$$

TSUNAMI—Features Pacific Rim cuisine (Asia, Australia, South Pacific, etc.); also a changing “small plate” menu. Chef Ben Smith is

a Cooper-Young pioneer. Specialties include Asian nachos and roasted sea bass. Closed Sunday. 928 S. Cooper. 274-2556. D, X,, MRA, $$-$$$

TUYEN’S ASIAN BISTRO—A variety of Asian dishes from the minds and chefs behind Saigon Le. Closed Sun. 288 N. Cleveland. L, D, X, $-$$

ZINNIE’S—Dive bar classic reopens with a makeover and signature Zinnaloni sandwich. 1688 Madison. 726-5004. L, D, X, $ SOUTH MEMPHIS (INCLUDES PARKWAY VILLAGE, FOX MEADOWS, SOUTH MEMPHIS, WINCHESTER, AND WHITEHAVEN)

BALA’S BISTRO—Authentic West African cuisine available to order or by the pound, alongside traditional American dishes and an extensive vegan menu. 4571 Elvis Presley Blvd. 509-3024. L, D, $-$$

COLETTA’S—Longtime eatery serves such specialties as homemade ravioli, lasagna, and pizza with barbecue or traditional toppings. 1063 S. Parkway E. 948-7652; 2850 Appling Rd. (Bartlett). 383-1122. L, D, X, $-$$

CURRY BOWL—Specializes in Southern Indian cuisine, serving Tandoori chicken, biryani, tikka masala, and more. Weekend buffet. 4141 Hacks Cross Rd. 207-6051. L, D, $

DELTA’S KITCHEN—The premier restaurant at The Guest House at Graceland serves Elvis-inspired dishes — like Nutella and Peanut Butter Crepes for breakfast — and upscale Southern cuisine — including lamb chops and shrimp and grits — for dinner. 3600 Elvis Presley Blvd. 443-3000. B, D, X, $-$$$

DWJ KOREAN BARBECUE—This authentic Korean eatery serves kimbap, barbecued beef short ribs, rice and noodles dishes, and hot pots and stews. 3750 Hacks Cross Rd., Suite 101. 746-8057; 2156 Young. 207-6204. L, D, $-$$

FABULOUS FLAVORS & FRIENDS ”The Candy Lady” Precious Thompson Jones comes up with a little bit of everything: omelettes, quesadillas, t-bones and waffles, and plenty of soul food. 2063 E. Brooks Rd. 314-0735. L, D, $

THE FOUR WAY—Legendary soul-food establishment dishing up such entrees as fried and baked catfish, chicken, and turkey and dressing, along with a host of vegetables and desserts. Around the corner from the legendary Stax Studio. Closed Mon. 998 Mississippi Blvd. 507-1519. L, D, $

HERNANDO’S HIDEAWAY–No one cares how late it gets; not at Hernando’s Hideaway. Live music, killer happy hour, and plenty of bar fare at this South Memphis hang. 3210 Old Hernando Rd. 917-982-1829. L, D, $ INTERSTATE BAR-B-Q—Specialties include chopped pork-shoulder sandwiches, ribs, hot wings, spaghetti, chicken, and turkey. 2265 S. Third. 775-2304; 150 W. Stateline Rd. (Southaven). 662-393-5699. L, D, X, $-$$

JIM & SAMELLA’S—It’s a revolving menu of soul food delight from Chef Talbert Fleming, with anything from Southern ribs to fried tamales. 841 Bullington Ave. 265-8761. L, D, X, $ LEONARD’S—Serves wet and dry ribs, barbecue sandwiches, spaghetti, catfish, homemade onion rings, and lemon icebox pie; also a lunch buffet. 5465 Fox Plaza. 360-1963. L, X, $-$$ MARLOWE’S—In addition to its signature barbecue and ribs, Marlowe’s serves Southern-style steaks, chops, lasagna, and more. 4381 Elvis Presley Blvd. 332-4159. D, X, MRA, $-$$

UNCLE LOU’S FRIED CHICKEN—Featured on Diners, Drive-Ins and Dives for good reason: fried chicken (mild, hot, or home-style); jumbo burgers four patties high; strawberry shortcake, and assorted fruit pies. 3633 Millbranch. 332-2367. L, D, X, MRA, $ SUMMER/BERCLAIR/ RALEIGH/BARTLETT

BISCUITS & JAMS—Biscuits, waffles, French toast, and plenty of sharables at this Bartlett breakfast spot. Closed Mon./Tue. 5806 Stage Rd. 672-7905. B, L, X, $ BRYANT’S BREAKFAST—Slingin’ famous biscuits, plate lunches, chicken fried steak, and other breakfast classics since 1968. 3965 Summer Ave. 324-7494. B, L, $

CEVICHERIA AND GRILL CHILEMON—Ceviche, of course, but also plenty of other postres, aperitivos, and mixed grilled meat and seafood feasts. Closed Sun. 4509 Summer Ave. 672-7905. L, D, $ CHEF FLAVAS AND BARTLETT BREAKFAST FACTORY

”Flavaful” sandwiches, soups, pastas, and more from the makers of the popular local spinach artichoke dip. Traditional breakfast options served by Bartlett Breakfast Factory. Closed Sun./Mon. 6301 Stage Rd. 779-2200. B, L, D, X, $-$$

DIM SUM KING—All the best from a selection of authentic Chinese dishes: roasted duck, sizzling hot plate, Cantonese BBQ, and plenty more. 5266 Summer Ave. #65. 766-0831. L, D, X, $-$$

ELWOOD’S SHACK—Casual comfort food includes tacos, pizza, and sandwiches. Specialties include meats smoked in-house (chicken,

turkey, brisket, pork), barbecue pizza, and steelhead trout tacos. 4523 Summer. 761-9898. B, L, D, X, $

EXLINES’ BEST PIZZA—Serves pizza, Italian dinners, sandwiches, and salads. 6250 Stage Rd. 382-3433; 2935 Austin Peay. 388-4711; 2801 Kirby Parkway. 754-0202; 7730 Wolf River Blvd. (Germantown). 753-4545; 531 W. Stateline Rd. 662-342-4544. L, D, X , MRA, $

LA TAQUERIA GUADALUPANA—Fajitas and quesadillas are just a few of the authentic Mexican entrees offered here. A bonafide Memphis institution. 4818 Summer. 685-6857; 5848 Winchester. 365-4992. L, D, X, $

LOTUS—Authentic Vietnamese-Asian fare, including lemon-grass chicken and shrimp, egg rolls, Pho soup, and spicy Vietnamese vermicelli. 4970 Summer. 682-1151. D, X, $

MORTIMER’S—Contemporary American entrees include trout almondine, chicken dishes, and hand-cut steaks; also sandwiches, salads, and daily/nightly specials. A Memphis landmark since the Knickerbocker closed. Closed for lunch Sat.-Sun. 590 N. Perkins. 7619321. L, D, X, $-$$

NAGASAKI INN—Chicken, steak, and lobster are among the main courses; meal is cooked at your table. 3951 Summer. 454-0320. D, X, $$

NAM KING—General Tso’s chicken, hot and sour soup, and homemade chicken wings are back at the longtime Raleigh Chinese eatery. 3624 Austin Peay Highway, #3. 373-4411. L, D, $-$$

ÓRALE TACOS & BAKERY—Tacos, enchiladas, and other traditional Southern Mexican dishes alongside baked pan dulces. 2204 Whitten Rd. 571-1786. B, L, D, $-$$

PANDA GARDEN—Sesame chicken and broccoli beef are among the Mandarin and Cantonese entrees; also seafood specials and fried rice. Closed for lunch Saturday. 3735 Summer. 323-4819. L, D, X, $-$$

QUEEN OF SHEBA—Featuring Middle Eastern favorites and Yemeni dishes such as lamb haneeth and saltah. 4792 Summer. 207-4174. L, D, $

SIDE PORCH STEAK HOUSE—In addition to steak, the menu includes chicken, pork chops, and fish entrees; homemade rolls are a specialty. Closed Sun./Mon. 5689 Stage Rd. 377-2484. D, X, $-$$

TORTILLERIA LA UNICA—Individual helping of Mexican street food, including hefty tamales, burritos, tortas, and sopes. 5015 Summer Ave. 685-0097. B, L, D, X, $

UNIVERSITY NEIGHBORHOOD DISTRICT (INCLUDES CHICKASAW GARDENS AND HIGHLAND STRIP)

A-TAN—Serves Chinese and Japanese hibachi cuisine, complete with sushi bar. A specialty is Four Treasures with garlic sauce. 3445 Poplar, Suite 17, University Center. 452-4477. L, D, X, $-$$$

THE BLUFF—New Orleans-inspired menu includes alligator bites, nachos topped with crawfish and andouille, gumbo, po’boys, and fried seafood platters. 535 S. Highland. 454-7771. L, D, X, $-$$

BROTHER JUNIPER’S—This little cottage is a breakfast mecca, offering specialty omelets, including the open-faced San Diegan omelet; also daily specials, and homemade breads and pastries. Closed Mon. 3519 Walker. 324-0144. B, X, $

CELEBRITY’S SOUL FOOD—Classic soul food dishes coupled with a Hollywood-esque VIP experience. 431 S. Highland St., Ste 105. L, D, X, $$

CHAR RESTAURANT—Specializing in modern Southern cuisine, this eatery offers homestyle sides, charbroiled steaks, and fresh seafood. 431 S. Highland, Suite 120. 249-3533. L, D, WB, X, MRA, $-$$$

DERAE RESTAURANT Ethiopian and Mediterranean fare includes fuul, or fava beans in spices and yogurt, goat meat and rice, and garlic chicken over basmati rice with cilantro chutney; also salmon and tilapia. Closed Monday. 923 S. Highland. 552-3992. B, L, D, $-$$

EL PORTON—Fajitas, quesadillas, and steak ranchero are just a few of the menu items. 2095 Merchants Row (Germantown). 754-4268; 8361 Highway 64. 380-7877; 3448 Poplar (Poplar Plaza). 452-7330; 1805 N. Germantown Parkway (Cordova). 624-9358; 1016 W. Poplar (Collierville). 854-5770. L, D, X, MRA, $-$$

MEDALLION—Offers steaks, seafood, chicken, and pasta entrees. Closed for dinner Sunday. 3700 Central, Holiday Inn (Kemmons Wilson School of Hospitality). 678-1030. B, L, D, SB, X, MRA, $-$$$

OPEN FLAME—This authentic Persian and Mediterranean eatery specializes in shish kebabs as well as kosher and halal fare. 3445 Poplar. 207-4995. L, D, X, $

PLANT BASED HEAT All of your favorite Southern-style recipes, but deliciously transformed into a vegan format. Specialties include the spicy fye junt burger, or the chopped ‘n’ smoked bbq jackfruit sandwich. Closed Sun. 669 S. Highland St. L, D, $

SAM’S DELI—Everything from sandwiches to bibimbap bowls at this local favorite. Closed Mon./Tue. 643 S. Highland St. 454-5582. L, D, $

EAST MEMPHIS (INCLUDES POPLAR/I-240)

ACRE—Features seasonal modern American cuisine in an avantegarde setting using locally sourced products; also small plates and enclosed garden patio. Closed for lunch Sat. and all day Sun. 690 S. Perkins. 818-2273. L, D, X, $$-$$$

AGAVOS COCINA & TEQUILA—Camaron de Tequila, tamales, kabobs, and burgers made with a blend of beef and chorizo are among the offerings at this tequila-centric restaurant and bar. 2924 Walnut Grove. 433-9345. L, D, X, $-$$

AMERIGO—Traditional and contemporary Italian cuisine includes pasta, wood-fired pizza, steaks, and cedarwood-roasted fish. 1239 Ridgeway, Park Place Mall. 761-4000. L, D, SB, X, MRA, $-$$$

ANDALUSIA— Authentic Moroccan cuisine, including tagines, brochettes, and briouates. 5101 Sanderlin Ave., Suite 103. 236-7784. L, D, $-$$

ANDREW MICHAEL ITALIAN KITCHEN—Traditional Italian cuisine with a menu from two of the city’s top chefs that changes seasonally with such entrees as Maw Maw’s ravioli. Closed Sun.-Mon. 712 W. Brookhaven Circle. 347-3569. D, X, MRA, $$-$$$

ANOTHER BROKEN EGG CAFE—Offering several varieties of eggs Benedict, waffles, omelets, pancakes, beignets, and other breakfast fare; also burgers, sandwiches, and salads. 6063 Park Ave. 729-7020; 65 S. Highland. 623-7122. B, L, WB, X, $

ANTIGUA MEXICAN BAR & GRILL—Tortas, tacos, and other authentic Mexican cuisine alongside freshly-made salsa, guacamole, and white queso dip. 717 N. White Station Rd. 761-1374. L, D, $-$$

BANGKOK ALLEY—Thai fusion cuisine includes noodle and curry dishes, chef-specialty sushi rolls, coconut soup, and duck and seafood entrees. Closed for lunch Sat. and all day Sun. at Brookhaven location; call for hours. 715 W. Brookhaven Circle. 590-2585; 2150 W. Poplar at Houston Levee (Collierville). 854-8748. L, D, X, $-$$

BELMONT GRILL—Burgers, steak sandwiches, and other classic American fare at one of Memphis’ longstanding bars. 4970 Poplar. 767-0305. L, D, X, $-$$

BENIHANA—This Japanese steakhouse serves beef, chicken, and seafood grilled at the table; some menu items change monthly; sushi bar also featured. 912 Ridge Lake Blvd. 767-8980. L, D, X, $$-$$$

BIG BAD BREAKFAST—Fresh biscuits, house-made cured meats, jams, jellies, and more for the most important meal of the day. 6450 Poplar. 881-3346. B, L, X, $-$$

BROOKLYN BRIDGE ITALIAN RESTAURANT—Specializing in such homemade entrees as spinach lasagna and lobster ravioli; a seafood specialty is horseradish-crusted salmon. Closed Sun. 1779 Kirby Pkwy. 755-7413. D, X, $-$$$

BRYANT’S BREAKFAST—Three-egg omelets, pancakes, and The Sampler Platter are among the popular entrees here. Possibly the best biscuits in town. Closed Mon. and Tues. 3965 Summer. 324-7494. B, L, X, $

BUCKLEY’S FINE FILET GRILL—Specializes in steaks, seafood, and pasta. (Lunchbox serves entree salads, burgers, and more.) 5355 Poplar. 683-4538; 919 S. Yates (Buckley’s Lunchbox), 682-0570. L (Yates only, M-F), D, X, $-$$

CAPITAL GRILLE—Known for its dry-aged, hand-carved steaks; among the specialties are bone-in sirloin, and porcini-rubbed Delmonico; also seafood entrees and seasonal lunch plates. Closed for lunch Sat.Sun. Crescent Center, 6065 Poplar. 683-9291. L, D, X, $$$-$$$$

CASABLANCA—Lamb shawarma is one of the fresh, homemade specialties served at this Mediterranean/Moroccan restaurant; fish entrees and vegetarian options also available. 5030 Poplar. 725-8557; 1707 Madison. 421-6949. L, D, X, $-$$

CIAO BELLA—Among the Italian and Greek specialties are lasagna, seafood pasta, gourmet pizzas, and vegetarian options. Closed Mon. 5101 Sanderlin Ave. 205-2500. D, X, MRA, $-$$$

CITY SILO TABLE + PANTRY—With a focus on clean eating, this establishment offers fresh juices, as well as comfort foods re-imagined with wholesome ingredients. 5101 Sanderlin. 729-7687. Germantown: 7605 W. Farmington Blvd., Suite 2. 236-7223. B, L, D, X, $ COASTAL FISH COMPANY—Upscale offerings of international fish varieties utilizing styles ranging from Carribbean, East Coast, West Coast, Chinese, to Filipino, and more. 415 Great View Dr. E., Suite 101. 266-9000. D, X, $$-$$$

CORKY’S—Popular barbecue emporium offers both wet and dry ribs, plus a full menu of other barbecue entrees. Wed. lunch buffets, Cordova and Collierville. 5259 Poplar. 685-9744; 1740 N. Germantown Pkwy. (Cordova). 737-1911; 743 W. Poplar (Collierville). 405-4999; 6434 Goodman Rd., Olive Branch. 662-893-3663. L, D, X, MRA, $-$$

DAN MCGUINNESS PUB—Serves fish and chips, shepherd’s pie, burgers, and other Irish and American fare; also lunch and dinner specials. 4694 Spottswood. 761-3711; 3964 Goodman Rd. 662-8907611. L, D, X, $

DORY—Chef David Krog whips up Southern specialties with classic French techniques and locally sourced ingredients. Current specialties include pork tenderloin, beef bourguignon, or cocoa-dusted chocolate truffles, with new weekly additions. 716 W. Brookhaven Circle. 310-4290. L, D, X, $$-$$$

ERLING JENSEN—For decades, has presented “globally inspired” cuisine to die for. Specialties are rack of lamb, big game entrees, and fresh fish dishes. 1044 S. Yates. 763-3700. D, X, MRA, $$-$$$

ERLING JENSEN SMALL BITES—Enjoy Erling Jensen’s specialty dishes in a sharable, small plate format alongside TopGolf Swing suites. 5069 Sanderlin Ave. 587-9464. L, D, X, $-$$$

FLEMING’S PRIME STEAKHOUSE—Serves wet-aged and dry-aged steaks, prime beef, chops, and seafood, including salmon, Australian lobster tails, and a catch of the day. 6245 Poplar. 761-6200. D, X, MRA, $$$-$$$$

FOLK’S FOLLY ORIGINAL PRIME STEAK HOUSE

Specializes in prime steaks, as well as lobster, grilled Scottish salmon, Alaskan king crab legs, rack of lamb, and weekly specials. 551 S. Mendenhall. 762-8200. D, X, MRA, $$$-$$$$

FORMOSA—Offers Mandarin cuisine, including broccoli beef, hot-andsour soup, and spring rolls. Closed Mon. 6685 Quince. 753-9898. L, D, X, $-$$

FOX RIDGE PIZZA & GRILL—Pizzas, calzones, sub sandwiches, burgers, and meat-and-two plate lunches are among the dishes served at this eatery, which opened in 1979. 711 W. Brookhaven Circle. 758-6500. L, D, X, $

FRATELLI’S—Serves hot and cold sandwiches, salads, soups, and desserts, all with an Italian/Mediterranean flair. Closed Sun. 750 Cherry Rd., Memphis Botanic Garden. 766-9900. L, X, $

FRANK GRISANTI’S ITALIAN RESTAURANT—Northern Italian favorites include pasta with jumbo shrimp and mushrooms; also seafood, filet mignon, and daily lunch specials. Closed for lunch Sun. Embassy Suites Hotel, 1022 S. Shady Grove. 761-9462. L, D, X, $-$$$

HALF SHELL—Specializes in seafood, such as king crab legs; also serves steaks, chicken, pastas, salads, sandwiches, a ”voodoo menu”; oyster bar at Winchester location. 688 S. Mendenhall. 682-3966; 7825 Winchester. 737-6755. L, D, WB, X, MRA, $-$$$

HEN HOUSE—Hybrid wine/cocktail bar and tasting room with plenty of cosmopolitan eats. Closed Sun. 679 S. Mendenhall. 499-5436. D, $-$$$

HIGH POINT PIZZA—Serves a variety of pizzas, subs, salads, and sides. Closed Mon. A neighborhood fixture. 477 High Point Terrace. 452-3339. L, D, X, $-$$

HOG & HOMINY—The casual sister to Andrew Michael Italian Kitchen serves brick-oven-baked pizzas, including the Red-Eye with pork belly, and small plates with everything from meatballs to beef and cheddar hot dogs; and local veggies. And with a few surprises this time around. Closed for lunch Mon. 707 W. Brookhaven Cir. 207-7396. L, D, SB, X, MRA. $-$$$

HOUSTON’S—Serves steaks, seafood, pork chops, chicken dishes, sandwiches, salads, and Chicago-style spinach dip. Famous for first-class service. 5000 Poplar. 683-0915. L, D, X $-$$$

LA BAGUETTE—An almond croissant and chicken salad are among specialties at this French-style bistro. Closed for dinner Sun. 3088 Poplar. 458-0900. B, L, D (closes at 7), X, MRA, $

LAS DELICIAS—Popular for its guacamole, house-made tortilla chips, and margaritas, this restaurant draws diners with its chicken enchiladas, meat-stuffed flautas, and Cuban torta with spicy pork. Closed Sun. 4002 Park Ave. 458-9264; 5689 Quince. 800-2873. L, D, X, $

LIBRO AT LAURELWOOD—Bookstore eatery features a variety of sandwiches, salads, and homemade pasta dishes, with Italian-inspired options such as carbonara and potato gnocchi. Closed for dinner Sun. 387 Perkins Ext. (Novel). 800-2656. B, L, D, SB, X, $-$$

LOST PIZZA—Offering pizzas (with dough made from scratch), pasta, salads, sandwiches, tamales, and more. 2855 Poplar. 572-1803; 5960 Getwell (Southaven). 662-892-8684. L, D, X, $-$$

MAGNOLIA & MAY—The family behind Grove Grill cooks up Southern-inspired casual dining at this country brasserie, with popular menu items like peach gazpacho, low country shrimp n’ grits, and plenty of weekend brunch options. Closed Mon. 718 Mt. Moriah Rd. 676-8100. L, D, SB, MRA. $$-$$$.

MAHOGANY MEMPHIS—Upscale Southern restaurant offers such dishes as coffee-rubbed lamb chops and baked Cajun Cornish hen. Closed

for dinner Sun. and all day Mon.-Tues. 3092 Poplar, Suite 11. 623-7977. L, D, SB, X, $-$$$

MARCIANO MEDITERRANEAN AND ITALIAN CUISINE—Veal Saltimbocca with angel-hair pasta and white wine sauce is among the entrees; also steaks, seafood, and gourmet pizza. 780 E. Brookhaven Cir. 682-1660. D, X, $-$$

MAYURI INDIAN CUISINE—Serves tandoori chicken, masala dosa, tikka masala, as well as lamb and shrimp entrees; also a daily lunch buffet, and dinner buffet on Fri.-Sat. 6524 Quince Rd. 753-8755. L, D, X, $-$$

MELLOW MUSHROOM—Large menu includes assortment of pizzas, salads, calzones, hoagies, vegetarian options, and 50 beers on tap. 5138 Park Ave. 562-1211; 9155 Poplar, Shops of Forest Hill (Germantown). 907-0243. L, D, X, $-$$

MOSA ASIAN BISTRO—Specialties include sesame chicken, Thai calamari, rainbow panang curry with grouper fish, and other Pan Asian/fusion entrees. Closed Mon. 850 S. White Station Rd. 683-8889. L, D, X, MRA, $ NAM KING—Offers luncheon and dinner buffets, dim sum, and such specialties as fried dumplings, pepper steak, and orange chicken. 4594 Yale. 373-4411. L, D, X, $

NAPA CAFE—Among the specialties are miso-marinated salmon over black rice with garlic spinach and shiitake mushrooms. Closed Sun. 5101 Sanderlin, Suite 122. 683-0441. L, D, X, MRA, $$-$$$

NEW HUNAN—Chinese eatery with more than 80 entrees; also lunch/dinner buffets. 5052 Park. 766-1622. L, D, X, $

ONE & ONLY BBQ—On the menu are pork barbecue sandwiches, platters, wet and dry ribs, smoked chicken and turkey platters, a smoked meat salad, barbecue quesadillas, Brunswick Stew, and Millie’s homemade desserts. 1779 Kirby Pkwy. 751-3615; 567 Perkins Extd. 249-4227. L, D, X, $

ONO POKÉ—This eatery specializes in poké — a Hawaiian dish of fresh fish salad served over rice. Menu includes a variety of poké bowls, like the Kimchi Tuna bowl, or customers can build their own by choosing a base, protein, veggies, and toppings. 3145 Poplar. 618-2955. L, D, X , $

OWEN BRENNAN’S—New Orleans-style menu of beef, chicken, pasta, and seafood; jambalaya, shrimp and grits, and crawfish etouffee are specialties. Closed for dinner Sun. The Regalia, 6150 Poplar. 761-0990. L, D, SB, X, MRA, $-$$$

PARK + CHERRY—The Dixon offers casual dining within the museum. Seasonal menu features sandwiches, like rustic chicken salad on croissant, as well as salads, snacks, and sweets. Closed for breakfast Sun. and all day Mon. 4339 Park (Dixon Gallery and Gardens). 761-5250. L, X, $

PATRICK’S—Serves barbecue nachos, burgers, and entrees such as fish and chips; also plate lunches and daily specials. 4972 Park. 682-2852. L, D, X, MRA, $

PETE & SAM’S—Serving Memphis for 60-plus years; offers steaks, seafood, and traditional Italian dishes, including homemade ravioli, lasagna, and chicken marsala. 3886 Park. 458-0694. D, X, $-$$$

PF CHANG’S CHINA BISTRO—Specialties are orange peel shrimp, Mongolian beef, and chicken in lettuce wraps; also vegetarian dishes, including spicy eggplant. 1181 Ridgeway Rd., Park Place Centre. 818-3889. L, D, X, $-$$

PHO SAIGON—Vietnamese fare includes beef teriyaki, roasted quail, curry ginger chicken, vegetarian options, and a variety of soups. 2946 Poplar. 458-1644. L, D, $

PIMENTO’S KITCHEN + MARKET—Fresh sandwiches, soups, salads, and plenty of pimento cheese at this family-owned restaurant. 6540 Poplar Ave. 602-5488 (Collierville: 3751 S. Houston Levee. 453-6283). L, D, X, $

PYRO’S FIRE-FRESH PIZZA—Serving gourmet pizzas cooked in an open-fire oven, wide choice of toppings, and large local and craft beer selection. 1199 Ridgeway. 379-8294; 2035 Union Ave. 208-8857; 2286 N. Germantown Pkwy. (Cordova). 207-1198; 3592 S. Houston Levee (Collierville). 221-8109. L, D, X, MRA, $

THE READY ROOM—Duck wontons, bananas “Oscar,” and plenty of other bar snacks and entrees at Hook Point Brewing Co.’s taproom. Closed Mon./Tues. 715 W. Brookhaven Cir. 487-6931. L, D, WB, X, $-$$

RED HOOK CAJUN SEAFOOD & BAR—Cajun-style array of seafood including shrimp, mussels, clams, crawfish, and oysters. 3295 Poplar. 207-1960. L, D, X, $-$$

RED KOI—Classic Japanese cuisine offered at this family-run restaurant; hibachi steaks, sushi, seafood, chicken, and vegetables. 5847 Poplar. 767-3456. L, D, X $-$$

RED PIER CAJUN SEAFOOD & BAR—Owners of Red Hook bring more cajun-style seafood dishes. 5901 Poplar Ave. 512-5923. L, D, X, $-$$$

RESTAURANT IRIS—French Creole-inspired classics, such as Gulf shrimp and rice grits congee served with lap chong sausage and boiled peanuts, are served at this newly remodeled restaurant owned by Chef Kelly English, a Food and Wine “Top Ten.” 4550 Poplar. 590-2828. L, D, X, $$-$$$

RIVER OAKS—Chef Jose Gutierrez’s French-style bistro serves seafood and steaks, with an emphasis on fresh local ingredients. Closed for lunch Sat. and all day Sun. 5871 Poplar Ave. 683-9305. L, D, X, $$$

RONNIE GRISANTI’S ITALIAN RESTAURANT— This Memphis institution serves some family classics such as Elfo’s Special and handmade ravioli, along with house-made pizza and fresh oysters. Closed Sun. 6150 Poplar, Suite 122. 850-0191. D, X, $-$$$

ROTOLO’S CRAFT & CRUST—Louisiana-based pizza company’s first Memphis location, whipping up pizza pies with homemade sauces and fresh ingredients, pasta, wings, and other shareables. 681 S. White Station. 454-3352. L, D, X, $-$$

RUTH’S CHRIS STEAK HOUSE—Offers prime steaks cut and aged in-house, as well as lamb, chicken, and fresh seafood, including lobster. 6120 Poplar. 761-0055. D, X, $$$-$$$$

SALSA—Mexican-Southern California specialties include carnitas, enchiladas verde, and fajitas; also Southwestern seafood dishes such as snapper verde. Closed Sun. Regalia Shopping Center, 6150 Poplar, Suite 129. 683-6325. L, D, X, $-$$

SAUCY CHICKEN—Specializes in antibiotic-free chicken dishes with locally sourced ingredients, with such items as hot wings and the Crosstown Chicken Sandwich, and a variety of house-made dipping sauces; also, seafood, salads, and daily specials. Closed Sun. 4715 Poplar. 907-0741. L, D, $

SEASONS 52—This elegant fresh grill and wine bar offers a seasonally changing menu using fresh ingredients, wood-fire grilling, and brick-oven cooking; also a large international wine list and nightly piano bar. Crescent Center, 6085 Poplar. 682-9952. L, D, X, $$-$$$

SOBEAST—Eastern branch of the popular South of Beale, featuring the restaurant’s traditional staples, as well as rotating special menu items. 5040 Sanderlin. 818-0821. L, D, SB, X, $-$$.

STAKS—Offering pancakes, including birthday cake and lemon ricotta. Menu includes other breakfast items such as beignets and French toast, as well as soups and sandwiches for lunch. 4615 Poplar. 509-2367; 7704 Poplar (Germantown). 800-1951; 2902 May Blvd. (Southaven). B, L, WB, X, $

SWANKY’S TACO SHOP—Taco-centric eatery offers tortas, flatbreads, quesadillas, chimichangas, burgers, and more. 4770 Poplar. 730-0763; 6641 Poplar (Germantown). 737-2088; 272 S. Main. 7793499. L, D, X, $

THREE LITTLE PIGS—Pork-shoulder-style barbecue with tangy mild or hot sauce, freshly made coleslaw, and baked beans. 5145 Quince Rd. 685-7094. B, L, D, X, $

TOPS BAR-B-Q—Specializes in pork barbecue sandwiches and sandwich plates with beans and slaw; also serves ribs, beef brisket, and burgers. 1286 Union. 725-7527; 4183 Summer. 324-4325; 5391 Winchester. 794-7936; 3970 Rhodes. 323-9865; 6130 Macon. 3710580. For more locations, go online. L, D, X, $

TORCHY’S TACOS—Plenty of Tex-Mex variety, with creative monthly special tacos. 719 S. Mendenhall. 343-8880. B, L, D, X, $

VENICE KITCHEN—Specializes in “eclectic Italian” and Southern Creole, from pastas, including the “Godfather,” to hand-tossed pizzas, including the “John Wayne”; choose from 50 toppings. 368 Perkins Ext. 767-6872. L, D, SB, X, $-$$

WANG’S MANDARIN HOUSE—Offers Mandarin, Cantonese, Szechuan, and spicy Hunan entrees, including the golden-sesame chicken; next door is East Tapas, serving small plates with an Asian twist. 6065 Park Ave., Park Place Mall. 763-0676. L, D, X, $-$$

WASABI—Serving traditional Japanese offerings, hibachi, sashimi, and sushi. The Sweet Heart roll, wrapped — in the shape of a heart — with tuna and filled with spicy salmon, yellowtail, and avocado, is a specialty. 5101 Sanderlin Rd., Suite 105. 421-6399. L, D, X, $-$$

WOMAN’S EXCHANGE TEA ROOM—Chicken-salad plate, beef tenderloin, soups-and-sandwiches, vegetable plates, and homemade desserts are specialties; . Closed Sat.-Sun. 88 Racine. 327-5681. L, X, $

ZAYDE’S AT THE J—Kosher options at the Memphis Jewish Community Center cafe include traditional New York-style dishes and Israeli fusion. 6560 Poplar Ave. 208-3495. L, D, X, $-$$

CORDOVA

BOMBAY HOUSE—Indian fare includes lamb korma and chicken tikka; also, a daily luncheon buffet. 1727 N. Germantown Pkwy. 755-4114. L, D, X, $-$$

THE BUTCHER SHOP—Serves steaks ranging from 8-oz. filets to a 20-oz. porterhouse; also chicken, pork chops, fresh seafood. 107 S. Germantown Rd. 757-4244. L (Fri. and Sun.), D, X, $$-$$$

GREEN BAMBOO—Pineapple tilapia, pork vermicelli, and the soft egg noodle combo are Vietnamese specialties here. 990 N. Germantown Parkway, Suite 104. 753-5488. L, D, $-$$

JIM ’N NICK’S BAR-B-Q—Serves barbecued pork, ribs, chicken, brisket, and fish, along with other homemade Southern specialties. 2359 N. Germantown Pkwy. 388-0998. L, D, X, $-$$

EL MERO TACO—This food truck turned restaurant serves up Mexican and Southern-style fusion dishes, including fried chicken tacos, chorizo con papas tacos, and brisket quesadillas. 8100 Macon Station, Suite 102. 308-1661. Closed Sun.-Mon. L, D, WB, X, $

POKÉ WORLD—Serves up Hawaiian poké bowls filled with rice and diced, raw fish. Also offers Taiwanese bubble tea and rolled ice cream for dessert. 1605 N. Germantown Pkwy., Suite 111. 623-7986. East Memphis: 575 Erin Dr. 779-4971. L, D, $

SHOGUN JAPANESE RESTAURANT—Entrees include tempura, teriyaki, and sushi, as well as grilled fish and chicken entrees. 2324 N. Germantown Pkwy. 384-4122. L, D, X, $-$$

TANNOOR GRILL—Brazilian-style steakhouse with skewers served tableside, along with Middle Eastern specialties; vegetarian options also available. 830 N. Germantown Pkwy. 443-5222. L, D, X, $-$$$

GERMANTOWN

BLUE HONEY BISTRO—Entrees at this upscale eatery include brown butter scallops served with Mississippi blue rice and herbcrusted beef tenderloin with vegetables and truffle butter. Closed Sun. 9155 Poplar, Suite 17. 552-3041. D, X, $-$$$

FOREST HILL GRILL—A variety of standard pub fare and a selection of mac-and-cheese dishes are featured on the menu. Specialties include Chicken Newport and a barbecue salmon BLT. 9102 Poplar Pike. 6246001. L, D, SB, X, MRA, $-$$

GERMANTOWN COMMISSARY—Serves barbecue sandwiches, sliders, ribs, shrimp, and nachos, as well as smoked barbecued bologna sandwiches; Mon.-night all-you-can-eat ribs. 2290 S. Germantown Rd. S. 754-5540. L, D, X, MRA, $-$$

LAS TORTUGAS DELI MEXICANA—Authentic Mexican food prepared from local food sources; specializes in tortugas — grilled bread scooped out to hold such powerfully popular fillings as brisket, pork, and shrimp; also tingas, tostados. Closed Sun. 1215 S. Germantown Rd. 751-1200; 6300 Poplar. 623-3882. L, D, X, $-$$

LIMELIGHT—Wolf River Hospitality Group brings Wagyu beef, duck gnocchi, and other fine dining dishes on a rotating seasonal menu. Closed Mon./Tue. 7724 Poplar Pike. 791-2328. D, X, $-$$$ MOONDANCE GRILL—From the owners of Itta Bena and Lafayette’s. Serves steak cooked sous vide and seafood dishes including Abita-barbecued shrimp and pan-seared sand dab, in addition to an extensive wine and cocktail list. 1730 S. Germantown Road, Suite 117. 755-1471. L, D, X, $$-$$$

NOODLES ASIAN BISTRO—Serves a variety of traditional Asian cuisine, with emphasis on noodle dishes, such as Singapore Street Noodles and Hong Kong Chow Fun. 7850 Poplar, Suite 12. 755-1117. L, D, X, $

PETRA CAFÉ—Serves Greek, Italian, and Middle Eastern sandwiches, gyros, and entrees. Hours vary; call. 6641 Poplar. 754-4440; 547 S. Highland. 323-3050. L, D, X, $-$$ ROCK’N DOUGH PIZZA CO.—Specialty and custom pizzas made from fresh ingredients; wide variety of toppings. 7850 Poplar, Suite 6. 779-2008. L, D, SB, X, MRA, $$

ROYAL PANDA—Hunan fish, Peking duck, Royal Panda chicken and shrimp, and a seafood combo are among the specialties. 3120 Village Shops Dr. 756-9697. L, D, X, $-$$

SAKURA—Sushi, tempura, and teriyaki are Japanese specialties here. 2060 West St. 758-8181; 4840 Poplar. 572-1002; 255 New Byhalia Rd. 316-5638. L, D, X, $-$$

SOUTHERN SOCIAL—Shrimp and grits, stuffed quail, and Aunt Thelma’s Fried Chicken are among the dishes served at this upscale Southern establishment. 2285 S. Germantown Rd. 754-5555. D, SB, X, MRA, $-$$$

STONEY RIVER STEAKHOUSE AND GRILL—Specializes in hand-cut steaks, a fresh seafood selection, and plenty of house specials. 7515 Poplar Ave., Suite 101. 207-1100. L, D, X, $$-$$$$

SUFI’S MEDITERRANEAN GRILL & BAR—Offers authentic Mediterranean and Persian cuisine, from hummus shawarma to traditional moussaka. Closed Mon.. 7609 Poplar Pike. 779-2200. L, D, X, $-$$$

TAZIKI’S—Mediterranean-inspired dishes all made from scratch. 7850 Poplar Ave., Suite 26. 612-2713. East Memphis: 540 S. Mendenhall Rd. 290-1091. Bartlett: 7974 US-64. 203-0083. L, D, $

THE TOASTED YOLK CAFE—Churro donuts, signature Eggs Benedict, and plenty other boozy brunch options at this franchise’s first Tennessee location. 9087 Poplar Ave., Ste. 11. B, L, X, $-$$

UNCLE GOYO’S—More than 30 dishes with a focus on authentic Mexican cuisine, from the brains behind TacoNganas. 1730 S. Germantown Rd. L, D, X, $-$$

WEST STREET DINER—This home-style eatery offers breakfast, burgers, po’boys, and more. 2076 West St. 757-2191. B, L, D (Mon.-Fri.), X, $

ZEN JAPANESE FINE CUISINE—A full sushi bar and plenty of authentic Japanese dishes, like Hibachi or Wagyu beef. 1730 S. Germantown Rd. 779-2796. L, D, X, X, $-$$$

COLLIERVILLE

CAFE EUROPE—From Italian chef Michele D’oto, the French, Spanish, and Italian fusion cuisine includes a variety of dishes like Rosette al Forno, fish ceviche, and sole meuniere. Closed Sun. 4610 Merchants Park Circle, Suite 571. 286-4199. L, D, X, $$-$$$$

CAFE PIAZZA BY PAT LUCCHESI—Specializes in gourmet pizzas (including create-your-own), panini sandwiches, and pasta. Closed Sun. 139 S. Rowlett St. 861-1999. L, D, X, $-$$

CIAO BABY—Specializing in Neapolitan-style pizza made in a woodfired oven. Also serves house-made mozzarella, pasta, appetizers, and salads. 890 W. Poplar, Suite 1. 457-7457. L, D, X, $

COLLIERVILLE COMMISSARY—Serves barbecue sandwiches, sliders, ribs, shrimp, and nachos, as well as smoked barbecued bologna sandwiches. 3573 S. Houston Levee Rd. 979-5540. L, D, X, MRA, $-$$

COLLIERVILLE PIZZA COMPANY—Family-friendly and locally owned pizza company featuring live music and other events. 144 US 72. L, D, X, $-$$

DAVID GRISANTI’S—Serving Northern Italian cuisine and traditional family recipes, like the Elfo Special, shrimp sauteed in garlic and butter, tossed with white button mushrooms and white pepper, and served over vermicelli with Parmigiano-Reggiano. Closed Sun. 684 W. Poplar (Sheffield Antiques Mall). 861-1777. L, D (Thurs.-Sat.), X, $-$$$

DYER’S CAFE—Juicy hamburgers, split dogs, and milkshakes at the historic Collierville restaurant. 101 N. Center St. 850-7750. L, D, X, $-$$

EL MEZCAL—Serves burritos, chimichangas, fajitas, and other Mexican cuisine, as well as shrimp dinners and steak. 9947 Wolf River, 853-7922; 402 Perkins Extd. 761-7710; 694 N. Germantown Pkwy. (Cordova). 755-1447; 1492 Union. 274-4264; 11615 Airline Rd. (Arlington). 8671883; 9045 Highway 64 (Lakeland). 383-4219; 7164 Hacks Cross Rd. (Olive Branch). 662-890-3337; 8834 Hwy. 51 N. (Millington). 872-3220; 7424 Highway 64 (Bartlett). 417-6026. L, D, X, $

EMERALD THAI RESTAURANT—Spicy shrimp, pad khing, lemongrass chicken, and several noodle, rice, and vegetarian dishes are offered at this family restaurant. Closed Sunday. 8950 Highway 64 (Lakeland, TN). 384-0540. L, D, X, $-$$

FIREBIRDS—Specialties are hand-cut steaks, slow-roasted prime rib, and wood-grilled salmon and other seafood, as well as seasonal entrees. 4600 Merchants Circle, Carriage Crossing. 850-1637; 8470 Highway 64 (Bartlett). 379-1300. L, D, X, $-$$$

JIM’S PLACE GRILLE—Features American, Greek, and Continental cuisine. Closed for lunch Sat. and all day Sun. 3660 Houston Levee. 861-5000. L, D, X, MRA, $-$$$

MULAN ASIAN BISTRO—Hunan Chicken, tofu dishes, and orange beef served here; sushi and Thai food, too. 2059 Houston Levee. 850-5288; 2149 Young. 347-3965; 4698 Spottswood. 609-8680. L, D, X, $-$$

OSAKA JAPANESE CUISINE—Featuring an extensive sushi menu as well as traditional Japanese and hibachi dining. Hours vary for lunch; call. 3670 Houston Levee. 861-4309; 3402 Poplar. 249-4690; 7164 Hacks Cross (Olive Branch). 662-890-9312; 2200 N. Germantown Pkwy. (Cordova). 425-4901. L, D, X, $-$$$

RAVEN & LILY—Eatery offers innovative Southern-inspired cuisine with such dishes as crispy shrimp and cauliflower salad, spiced lamb sausage and parmesan risotto, and bananas foster pain perdu. Closed Mon. 120 E. Mulberry. 286-4575. L, D, SB, X, $-$$

STIX—Hibachi steakhouse with Asian cuisine features steak, chicken, and a fillet and lobster combination, also sushi. A specialty is Dynamite Chicken with fried rice. 4680 Merchants Park Circle, Avenue Carriage Crossing. 854-3399. 150 Peabody Place, Suite 115 (Downtown). 2077638 L, D, X, $-$$

WOLF RIVER BRISKET CO.—From the owners of Pyro’s Fire Fresh Pizza, highlights include house-smoked meats: prime beef brisket, chicken, and salmon. Closed Sun. 9947 Wolf River Boulevard, Suite 101. 316-5590; 1350 Concourse Ave., Suite 165. 791-4389 L, D, X, $-$$

ZOPITA’S ON THE SQUARE—Cafe offers sandwiches, including smoked salmon and pork tenderloin, as well as salads and desserts. Closed Sun. 114 N. Main. 457-7526. L, D, X, $

OUT-OF-TOWN

BOZO’S HOT PIT BAR-B-Q—Barbecue, burgers, sandwiches, and subs. 342 Highway 70 (Mason, TN). 901-294-3400. L, D, X, $-$$

CATFISH BLUES—Serving Delta-raised catfish and Cajun- and Southern-inspired dishes, including gumbo and fried green tomatoes. 210 E. Commerce (Hernando, MS). 662-298-3814. L, D, $

CITY GROCERY—Southern eclectic cuisine; shrimp and grits is a specialty. Closed for dinner Sun. 152 Courthouse Square (Oxford, MS). 662-232-8080. L, D, SB, X, $$-$$$

COMO STEAKHOUSE—Steaks cooked on a hickory charcoal grill are a specialty here. Upstairs is an oyster bar. Closed Sun. 203 Main St. (Como, MS). 662-526-9529. D, X, $-$$$

ELFO GRISANTI’S NORTHERN ITALIAN CUISINE—Grisanti family classics like lasagna, homemade ravioli, garlic bread, and Northern Italian pizza. Closed Sun. 5627 Getwell Rd. (Southaven, MS). 662-4704497. L, D, X, $-$$

LONG ROAD CIDER CO.—Specializes in hard apple ciders made with traditional methods. Cafe-style entrees include black-eyed peas with cornbread and greens, chicken Gorgonzola pockets, cider-steamed sausage, and housemade ice creams. Closed Sun.-Wed. 9053 Barret Road. (Barretville, TN). 352-0962. D, X, $

CASINO TABLES

CHICAGO STEAKHOUSE AT THE GOLDSTRIKE—1010 Casino Center Dr., Robinsonville, MS, 1-888-24KSTAY /662-357-1225

FAIRBANKS AT THE HOLLYWOOD—1150 Casino Strip Blvd., Robinsonville, MS, 1-800-871-0711

IGNITE STEAKHOUSE AT SOUTHLAND CASINO RACING—1550 N. Ingram Blvd., West Memphis, AR, 1-800-467-6182

JACK BINION’S STEAK HOUSE AT HORSESHOE—1021 Casino Center Drive, Robinsonville, MS, 1-800-303-SHOE

LUCKY 8 ASIAN BISTRO AT HORSESHOE—1021 Casino Center Drive, Robinsonville, MS, 1-800-303-SHOE

SOUTHLAND CASINO HOTEL'S THE KITCHENS—1550 N. Ingram Blvd., West Memphis, AR, 1-800-467-6182

THE STEAKHOUSE AT THE FITZ—711 Lucky Ln., Robinsonville, MS, 1-888-766-LUCK, ext 8213

TWAIN’S STEAKHOUSE AT SAM’S TOWN TUNICA—1477 Casino Strip Resorts Boulevard, Robinsonville, MS, 1-800-456-0711

MANILA FILIPINO RESTAURANT—Entrees include pork belly cutlet with lechon sauce, and shrimp and vegetables in tamarind broth; also daily combos, rice dishes, and chef specials. Closed Sun.-Mon. 7849 Rockford (Millington, TN). 209-8525. L, D, X, $

MARSHALL STEAKHOUSE—Rustic steakhouse serves premium Angus beef steaks, seafood dishes, rack of lamb, and more. 2379 Highway 178 (Holly Springs, MS). 628-3556. B, L, D, X, $-$$$

MEMPHIS BARBECUE COMPANY—Offers spare ribs, baby backs, and pulled pork and brisket. 709 Desoto Cove (Horn Lake, MS). 662536-3762. L, D, X, $-$$

NAGOYA—Offers traditional Japanese cuisine and sushi bar; specialties are teriyaki and tempura dishes. 7075 Malco Blvd., Suite 101 (Southaven, MS). 662-349-8788. L, D, X, $-$$$

PIG-N-WHISTLE—Offers pork shoulder sandwiches, wet and dry ribs, catfish, nachos, and stuffed barbecue potatoes. 6084 Kerr-Rosemark Rd. (Millington, TN). 872-2455. L, D, X, $

RAVINE—Serves contemporary Southern cuisine with an emphasis on fresh, locally grown foods and a menu that changes weekly. Closed Mon.-Tues. 53 Pea Ridge/County Rd. 321 (Oxford, MS). 662-234-4555. D, SB, X, $$-$$$

SAINT LEO’S—Offering sophisticated pizzas, pastas, sandwiches, and salads. A James Beard nominee for Best New Restaurant in 2017. 1101 Jackson (Oxford, MS). 662-234-4555. D, L, WB, X, $-$$

SNACKBAR—An intriguing mix of “French Bistro with North Mississippi Cafe.” Serving a confit duck Croque Monsieur, watermelon-cucumber chaat, pan-fried quail, plus a daily plate special and a raw bar. 721 N. Lamar (Oxford, MS). 662-236-6363. D, X, $-$$$

TEKILA MODERN MEXICAN—Modern interpretations of classic dishes from all over Mexico. 6343 Getwell Rd. (Southaven, MS). 662-510-5734. B, L, D, X, $-$$

WILSON CAFE— An impressive culinary destination in the heart of the Arkansas Delta. Serving jambalaya, Waygu flatiron, butternut ravioli, swordfish & shrimp kabobs, burgers. 2 N. Jefferson (Wilson, AR). 870-655-0222. L, D, WB, $-$$$

Happy New Year!

Start something — anything — and replenish your soul.

BY FRANK MURTAUGH

If you happen to be reading this column on April 1st, the title is not a fool’s gag. I happen to love the arrival of April, so much that the month essentially marks a new year — by one definition or another — in my world. is has much to do with the start of the Major League Baseball season, the St. Louis Cardinals purifying my oxygen intake on a daily basis for the next six months (hopefully seven months). But with spring (finally!) in the air, there’s a newness I’ve come to embrace, one year after another.

And I’m emphasizing 2023. I recently bench-pressed my body weight. is isn’t a really big deal, as I’m not a really big guy. But it’s been more than two decades since I did any weightlifting as part of my exercise regimen, and it good, muscles swelling in the right way. My body tends to stiffen the next day more than it did in, say, 2003, but again, it’s a tolerable price for what I consider an important health component as I climb into my 50s. I’m not ready for shirtless pics on Instagram just yet, but perhaps I’ll get there.

I recently took up rock-climbing — the indoor variety — with my wife. A couple of important lessons on properly tying and securing a rope from the good folks at Memphis Rox and my inner Spider-Man was unleashed. It turns out my skills as a belayer exceed those I show on a wall, but nonetheless, gazing down at Sharon from 45 feet makes my heart pump in a way it hasn’t ever before. It’s a new thrill (that word again). Lower-back stiff ness the next day? A price the dedicated belayer is willing to pay.

gathered on a shelf in my home office. Seventeen new/old cards to go. And I’ll get there.

What is it about starting something new that tends to freeze us in our tracks? Especially as the years mount, “tried and true” feels safe and soothes our behavior mechanism. But in the age of mindfulness, I’m convinced more than ever that starting something, making a first attempt . . . is therapy for the soul. Our minds are rewarded — and somewhat surprised — by the newness, and our bodies then benefit with the exploration. (I get rather pumped when I land another one of those football cards, so there is a physical component to even

May makes a great “new year” month, too. So does June or October. The start is more about you than the date on the calendar.

stretch recently, whether you define it as three months, six months, or twelve. I won’t rub the wound by reviewing the hits this community has taken. It’s time — today — to start anew, however you choose to make that start. But don’t feel pressure, and certainly don’t stress, if the start requires a few more days, or even months. May makes a great “new year” month, too. So does June or October. e start is more about you than the date on the

Which brings us back to April, the “birthday” month for this very magazine.

I recently decided to complete a customized collection of 100 football cards: one for each player who made the NFL’s Centennial Team (announced in 2019). I’ve had a few Roger Staubach cards for years. Same for Walter Payton and Lawrence Taylor. But Mel Hein? Marion Motley and Sammy Baugh? I’ve been strolling the eBay marketplace a few weeks now, and 83 of those cards are safely

I’ve been on the masthead for 31 years now, and I’ve always enjoyed adding a new volume number to the cover. (Here’s to XLVIII.) “Memphis” has been on the cover, of course, every single issue now for nearly a half-century. But what a different Memphis we are today than we were 31 years ago, or “way back” in 1976 when this venture started. Every issue has delivered something new, something Memphians haven’t seen before, something that, we hope, opens a new window for seeing the city we call home.

I love April. I love feeling new. I love starting a climb, or lift, or collection I’ve never experienced before. Here’s hoping you find the same booster, be it this month or on your own distinctive timeline. And keep an eye out for me at the ballpark nearest you. It’s that oxygen thing and baseball. I crave it more than ever.

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