SENIOR EDITORS jon w. sparks, abigail morici, bruce vanwyngarden
STAFF WRITERS alex greene, chris mccoy
CONTRIBUTORS jesse davis, michael donahue, karen pulfer focht, tom jones, vance lauderdale
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CREATIVE DIRECTOR brian groppe
ADVERTISING ART DIRECTOR christopher myers
GRAPHIC DESIGNER neil williams
PHOTOGRAPHERS abe aldawahidi, justin fox burks, trey clark, michael donahue, karen pulfer focht, john h. lane, camille leigh, chris mccoy, jacob rodgers, jon w. sparks, anna traverse, tucker tull, bruce vanwyngarden
ILLUSTRATOR martha park
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SENIOR ACCOUNT EXECUTIVE shaune mcghee
ACCOUNT EXECUTIVES kelli dewitt, chip googe, patrick pacheco
4 published by contemporary media, inc. memphis, tennessee 901-521-9000 subscriptions: 901-575-9470
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CONTROLLER lynn sparagowski
CHIEF REVENUE OFFICER jeffrey a. goldberg
CHIEF OPERATING OFFICER margie neal
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WAREHOUSE MANAGER chet hastings
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4 PUBLISHER EMERITUS kenneth neill
february 2025
From the Plate to the People
BY ANNA TRAVERSE
The restaurant business is notoriously, perennially fickle: Tastes change, diners move on, landlords jack rents, profit margins contract or vanish. Still, a report last December from the Memphis Restaurant Association that nearly 100 restaurants had shuttered over the past two years sent a shiver up many food lovers’ spines. Restaurant owners and others were quick to cite the reasons they saw as foremost in explaining the wave of closures, from inflation to a tight labor market to (you guessed it) crime.
A few weeks before, in early December, the chain restaurant Houston’s, of spinach-dip renown, suddenly closed its Memphis location to much gnashing of teeth and internet-fueled handwringing. e corporate statement prominently cited “public safety” as a reason for the decision to shut down, which read, to me anyway, as an obvious dog whistle. e Memphis chef and restaurateur Patrick Reilly released a statement noting that Houston’s “never meaningfully engaged with or gave back to the community it purportedly served,” and exhorting Memphians to redirect their energy toward supporting and celebrating the many local restaurants whose commitments to the city run deep and true. is month, as we have done every February for longer than most of us can remember, we’re focusing on local food culture. In some years, that’s looked like presenting the previous year’s top-ten restaurant dishes, as selected by us. In other years, we’ve
featured what our writers believe to be the ten best new restaurants. Once, we presented a Memphis culinary alphabet: an A to Z, from Alcenia’s to Zinnie’s. (You can guess what Q represented.) e details change, like a restaurant menu that rotates with the seasons, but the core recipe remains the same: uplifting the deep flavors that permeate this city’s dining rooms and cafés, food trucks and diners. is year, we’re turning the focus from the plate to the people. Our writers talked with cooks, servers, owners, and even farmers — the folks who spend their days growing, preparing, selling, and delivering to your table the food you love. From tilling the soil to reciting lists of daily specials, the people featured in our “Off the Menu” section take real pride and even joy in providing sustenance (nutritional and otherwise) to their communities. Many have spent decades in cramped kitchens, or bussing tables, or rushing between catering gigs. ere are, needless to say, many thousands more such individuals here in Memphis alone, all with stories to tell. We’re grateful to the people and restaurants included for allowing us inside their kitchens, walk-ins, greenhouses, and dining rooms, in search of the day-to-day experiences that add up to soul, and the soul that flavors each dish.
Following “Off the Menu,” you’ll find the results of our annual Readers’ Restaurant Poll. We opened the voting last fall, tabulated the results in January, and are proud to present the winners on pages 40-41. Placing in the restaurant poll means something. We don’t incentivize our readers to vote — there’s no prize at the end. Hundreds vote anyway, even though the ballot can be a little lengthy, just because you care about recognizing the places that sustain you, from celebrating important milestones to surviving chaotic ursdays when the fridge is bare. Congratulations to the winners, from newcomers to old favorites alike.
e restaurant business may be fickle, but it’s so much a part of what makes Memphis feel like more than just any other city. I can no sooner imagine this place without its local restaurants than I can imagine it without music or without the river. So: Be inspired, make a reservation, place a carry-out order, tell your server we sent you. And enjoy.
P.S. Our cover this month was illustrated by Memphis artist Martha Park, and we love the handmade feeling conveyed. See how many of the drawings you can identify!
Celebrating the Beauty Shop's 20th anniversary in August 2022.
PHOTOGRAPH BY JACOB RODGERS
FEBRUARY 2025
“EARTH MATTERS: RETHINK THE FUTURE” Immerse yourself in incredible ecosystems, and learn how the smallest of actions can have a big impact on our natural world in this interactive exhibit. PINK PALACE MUSEUM, THROUGH MAY 18
“GREEN FOUNTAIN” Justin Bowles’ installation is an ecstatic rendering of a fantastical garden. TOPS AT MADISON AVENUE PARK, THROUGH FEBRUARY 16
“THOMAS DAMBO’S TROLLS: SAVE THE HUMANS” This whimsical outdoor art exhibition, featuring six of Thomas Dambo’s signature folklore-inspired troll sculptures built from reclaimed materials, will amaze and delight visitors of all ages.
MEMPHIS BOTANIC GARDEN, FEBRUARY 1–MAY 21
THEIR EYES WERE WATCHING
GOD Collage Dance’s ballet reimagining of Zora Neale Hurston’s iconic 1937 novel of the same title brings to life the classic tale of love, freedom, and self-realization. CANNON CENTER FOR THE PERFORMING ARTS, FEBRUARY 1–2
THEORY OF A DEADMAN Theory of a Deadman has quietly persisted as an unapologetic, unbreakable, and undeniable hard rock force with major multiplatinum hits and countless sold-out shows in each of the past two decades. GRACELAND SOUNDSTAGE, FEBRUARY 6
THE MINUTES This scathing new comedy about small-town politics and real-world power exposes the ugliness behind some of our most closely held American narratives. NEW MOON THEATRE, FEBRUARY 7–23
BY ABIGAIL MORICI
DANCE THEATRE OF HARLEM Dance
Theatre of Harlem stands as a dynamic force in the ballet world, captivating audiences both nationally and internationally. ORPHEUM THEATRE, FEBRUARY 7–8
MEMPHIS LUNAR NEW YEAR
FAIR The vibrant celebration of Asian culture brings the spirit of Lunar New Year to the Mid-South, with traditional lion and dragon dances, live performances, Asian arts and crafts, and a variety of delicious foods. AGRICENTER INTERNATIONAL, FEBRUARY 8
SANDI PATTY With 40 Dove Awards, five Grammy Awards, and over 30 albums, Sandi Patty has the versatility — and the vocal range — to do it all. BARTLETT PERFORMING ARTS & CONFERENCE CENTER, FEBRUARY 8
BLIND BOYS OF ALABAMA The Blind Boys of Alabama are not just gospel singers borrowing from old traditions; the group has helped to define those traditions in the twentieth century and has almost single-handedly created a new gospel sound for the twenty-first. GERMANTOWN PERFORMING ARTS CENTER, FEBRUARY 8
“AN OCCASIONAL CRAVING” Chris Antemann re-envisions the concept of porcelain figural groupings with a wink of her twenty-first-century eye. DIXON GALLERY AND GARDENS, FEBRUARY 9–APRIL 6
“HOUSE OF GRACE” Floyd Newsum, who found fame in Houston but grew up in Memphis, will have the first major exhibition of his art in
Memphis, despite his untimely death on August 14, 2024. DIXON GALLERY AND GARDENS, FEBRUARY 9–APRIL 6
A ROMANTIC JAZZ NIGHT WITH DARRYL EVAN JONES’S INSTRUMENTAL SOUL Darryl Evan Jones takes the stage to captivate hearts with his one-of-a-kind style. MEMPHIS BROOKS MUSEUM OF ART, FEBRUARY 13
VALENTINE’S DAY WITH KORTLAND WHALUM Join the Memphis Symphony Orchestra with special guest, Kortland Whalum, for a night of music and romance. Tickets include a post-concert reception with champagne and desserts. SCHEIDT FAMILY PERFORMING ARTS CENTER, FEBRUARY 14, 8 P.M. VICTORIAN MOURNING CUSTOMS & JEWELRY Memphis-based mourning jewelry expert Virginia Shelton will share her personal archive of Victorian jewelry in a 40-minute presentation. ELMWOOD CEMETERY, FEBRUARY 15
VARIATIONS ON A THEME: LOVE, LONGING, AND LEDERHOSEN Curated evenings of music and oneact operas from Heggie, Bizet, Mozart, and more. OPERA MEMPHIS, FEBRUARY 15–16
GERMANTOWN SYMPHONY
ORCHESTRA CONCERT FEATURING EVAN SOLOMON, PIANO Experience a night of musical passion and drama as the GSO presents masterpieces from the Romantic period. GERMANTOWN PERFORMING ARTS CENTER, FEBRUARY 15
THEIR EYES WERE WATCHING GOD
YO-YO MA WITH THE MEMPHIS SYMPHONY
SANDI PATTY
HAMILTON
COMPILED
EVIL WOMAN: THE AMERICAN ELO With 12 musicians including a string section, this multimedia concert faithfully performs the best of Electric Light Orchestra like “Mr. Blue Sky,” “Don’t Bring Me Down,” and (of course) “Evil Woman.” BARTLETT PERFORMING ARTS & CONFERENCE CENTER, FEBRUARY 15
THE SOULFUL EXPRESS: A LOCOMOTIVE THEMED MURDER MYSTERY Embark on a one-of-akind immersive murder mystery dinner theater experience. HALLORAN CENTRE, FEBRUARY 16
HAMILTON Hamilton is the epic saga that follows the rise of Founding Father Alexander Hamilton as he fights for honor, love, and a legacy that would shape the course of a nation. ORPHEUM THEATRE, FEBRUARY 18–MARCH 2
WINTER MIX As it does every year, Ballet Memphis’ Winter Mix promises to engage dance aficionados and ballet newcomers alike. PLAYHOUSE ON THE SQUARE, FEBRUARY 21–23 YO-YO MA WITH THE MEMPHIS SYMPHONY Yo-Yo Ma brings his talents to the Cannon Center in conjunction with the Memphis Symphony Orchestra. CANNON CENTER FOR THE PERFORMING ARTS, FEBRUARY 25, 7:30 P.M. STORYFEST Students at Middle College High School have collaborated with the Orpheum Theatre Group to create original theatrical performances sharing their stories in their own words. HALLORAN CENTRE, FEBRUARY 26
BEAUTY AND THE BEAST Based on Disney’s popular animated film, this classic story tells of Belle, an independent young woman in a provincial town, and the Beast, who is really a young prince who (along with his palace attendants) is trapped under the spell of an enchantress. THEATRE MEMPHIS, FEBRUARY 28–MARCH 30
BUCKWHEAT ZYDECO JR. & THE LEGENDARY ILS SONT PARTIS BAND Sir Reginald Dural carries on his late, great father’s legacy with Buckwheat Zydeco Jr. & The Legendary Ils Sont Partis Band. BUCKMAN PERFORMING ARTS CENTER, FEBRUARY 28
Captain John’s Bar-B-Q
Fast, friendly service is the secret to the success of Collierville’s oldest restaurant.
BY MICHAEL DONAHUE
When Linda Johnson became “co-captain” of Captain John’s Bar-B-Q, the Collierville barbecue restaurant didn’t have a lot of other businesses around it.
at was some 34 years ago when Johnson and her late husband, Ron, became owners of Captain John’s, a hot-pit barbecue restaurant housed in a small brick building with a red-andyellow sign at 106 U.S. Highway 72 East. “We have the reputation for being the oldest restaurant in the city,” Johnson says.
“ ere are so many new people in the area, it just looks like an old restaurant to them. But people who have lived here for 30, 40, 50 years, they know that it’s been around.”
Johnson originally went to work for the MBM (Moss, Boyd, and Morton) Company, which was opening Coleman’s BBQ franchises across the Memphis area. Her job included hiring people and helping place the equipment after the company bought the building. Later, she and her husband, who also worked for MBM, bought four
Coleman’s barbecue restaurants in Arkansas.
In 1981, John Boyd, one of the MBM investors, bought the Coleman’s in Collierville after he retired “just to give him something to do, I guess.
Boyd, a professional pilot, was leaving the airline he worked for, Johnson says. He changed the name to “Captain John’s.” About nine years later, the Johnsons bought the business from Boyd.
At that time, it wasn’t yet a busy area. “ e shopping center was there,” says Johnson. “ at was originally built along with the barbecue place. ere was a theater back in there, and a big grocery — a Big Star, I think — behind us.”
And, she says, “ e Shell station next door was the Dragon Den, a little hamburger place,” the name honoring the Collierville High School mascot. “You just walked up and ordered at the
window. ere was no place to go in and sit down. A lot of teenagers hung out there; they’d sit out front and do what teenagers do.”
Not much has changed at Captain John’s Bar-B-Q over the years. “We’ve tried our best and worked really hard to keep it the same.”
eir barbecue isn’t vinegar-based like the pork at other places. “ e sauce has stayed exactly the same,” Johnson says. “We cook it the same. We have an open pit, and we use charcoal and hickory wood.”
e menu was smaller when they first became owners, she says. “We only had barbecue, hamburgers, and a little fish sandwich, and that was that. We’ve since added several things. We now have ribs, chicken, hot dogs, salads. Just as times change, you have to change.”
Johnson and her husband divided up the job responsibilities. He handled the payroll and bookkeeping and she ran the business, doing everything else, including cooking. “I don’t physically work there anymore, but I do go in sev-
eral times a week. Not daily — every other day or so, and spend an hour or so. I know everything that’s going on.”
Captain John’s is known for its barbecue, but also for its employees. e motto is “Fast, Friendly Service,” with the emphasis on service, Johnson says.
Business has always been good. “We have our regulars, and some we’ve had for 30, 40 years.”
One reason for Captain John’s longevity, of course, is the barbecue. “ e fact that we’ve always cooked it the same way on that open pit. And we’ve had the same barbecue sauce, same barbecue bean recipe, and same slaw.
ose are all very important to keep. But probably the consistency is what we try to go for. We want it to be the same this week, next month, and next year. We don’t want it to be good one time and not the next.”
ey’ve recently added new items, including Philly chicken and Philly chicken steak sandwiches.
On “Catfish Fridays” customers can order fried catfish, a choice of two sides, and a drink. Sides include beans, fries, slaw, okra, onion rings, and hushpuppies.
And they still sell the same “little fish sandwich.” Johnson says it’s just “a little square [piece of] codfish” but remains a popular item. “We’ve had that for years. When I went first went to work here, they were selling that same sandwich.”
Captain John’s is located at 102 East U.S. Highway 72 (Poplar Avenue) in Collierville.
Abe Aldawahidi and Linda Johnson PHOTOGRAPH BY TUCKER TULL
Maycee Meriwether serving a jumbo barbecue sandwich PHOTOGRAPH BY MICHAEL DONAHUE
Michael Donahue at work PHOTOGRAPH BY ABE ALDAWAHIDI
Maycee Meriwether and Tucker Tull PHOTOGRAPH BY ABE ALDAWAHIDI
Attractions & Events
From history, architecture and cultural attractions to shopping, dining and exciting events, Columbus has you covered. Plan your Columbus adventure today.
Tennessee Williams Tribute: September 12-15 | Thunder Over Columbus Air Show: September 21-22
Seventh Avenue Heritage Festival: October 2-5 | Octoberfest: October 4-5 | Caledonia Days: October 18-19
Roast ‘N Boast October: 18-19 | Eudora Welty Writers’ Symposium: October 24-26
Art ‘N Antiques Show and Sale: October 31-November 2 Fall Pilgrimage: October 31-November 2 | Wassailfest: December 6
VISITCOLUMBUSMS.ORG for a complete list of
| 662.329.1191
Photo by Jack King Media
Memphis T. Mississippi
Our history expert solves local mysteries: who, what, when, where, why, and why not. Well, sometimes.
BY VANCE LAUDERDALE
DEAR VANCE: What happened to the local artist who went by the very unusual name of Memphis T. Mississippi? — K.B., MEMPHIS.
DEAR K.B.: Using little more than a stubby No. 2 pencil, I have been writing my “Ask Vance” column for more than 30 years. In the early days, the questions were rather straightforward: “Dear Vance, can you explain the difference between nuclear fission and nuclear fusion ?” Or, “Vance, why can we only see the same side of the moon after all these years?” Or (more persistently), “Hey Lauderdale, when are you going to pay me back that 50 bucks I loaned you?”
Lately, though, some of the queries have stumped me — like this one — so they normally go in a folder that I’ve called “I HAVE NO IDEA .” This time I’m going to make an exception. Memphis T. Mississippi was the legal name of a very accomplished artist and
I’d like to share her story with you. What I cannot do, however, is provide you with specific details about her life after she left Memphis. My hope is that my half-dozen readers, if they can stay awake for just two pages, will think of somebody who may know her whereabouts.
First of all, though she tried to keep it a secret, her real name was Susan Bailey. Born in Searcy, Arkansas, she later moved to Fort Worth, Texas, with her husband, a computer programmer. When his company transferred him to Memphis, she came along, and immediately fell in love with the Mississippi River.
William Thomas, a longtime reporter for The Commercial Appeal, featured the “27-year-old pixiefaced woman” (as he described her) in a 1984 profile. “I stuck my feet in the Mississippi River in 1979,” she told him, “ and my life hasn’t been the same since.” She put her watercolor skills to work, capturing river scenes, from
sippi, people roll their eyes and wonder what I’m all about. I’m not sure I understand it myself. All I know is that I eat, sleep, and breathe the river.”
When she changed her name to Memphis T. Mississippi (the “T” is for Tennessee) and began signing her artwork that way, I’m sure lots of people thought she was, well, a kook. I’m not one of them. She displayed a great fondness for the river, that’s for sure, but she did plenty of good deeds for this city. In 1985, she donated many of her limited-edition prints to Le Bonheur Children’s Hospital. The money from the sale of that artwork went to the hospital’s Kaleidoscope program, designed to bring more art into the hospital and make it a brighter place. She even became Le Bonheur’s artistin-residence, working with the young patients there to develop their artistic skills and take their minds off their troubles.
above and opposite: Memphis T. Mississippi had a keen eye for color and details. Both prints date from 1981.
Memphis Queen Line paddlewheelers to driftwood snagged on sandbars to Riverside Drive — whatever caught her eye.
She became something of a walking work of art herself.
“I rarely wear anything that doesn’t have the river on it,” she told Thomas, designing long robe-like dresses “with curves, bends, cutoffs, and islands copied from official river charts.”
Her distinctive clothing went on display at the Omni Gallery in Overton Square, and her colorful paintings and prints were sold at shops and galleries all over town.
“Although a lot of people know more about the river than I do, I’ve never met anyone who is as immersed in it as I am,” she told The Commercial Appeal. “When I start talking about the Missis-
The following year, she organized Memphis Belles & Beaux, to serve as unofficial ambassadors to the city for visitors here, greeting tourists at the river landing and mingling with conventioneers at the various hotels. According to a newspaper story, “This spring, Ms. Mississippi recently gathered with 14 hoop-skirted friends to meet one of the riverboats and hand out tourism packets. They’ve been doing it ever since, attending the dozen or so stops made yearly by the Delta Queen in Memphis.”
Mississippi — the person, not the river — made the news here quite a bit in the late 1980s. She contributed an original watercolor to “Art for Art’s Sake,” the annual fundraiser for the American Heart Association. She participated in a special “Valentine to Local Artists” at Beale Street Landing. She enlisted sponsors for a solo, 73-mile “canoe-athon” from Memphis to Helena, Arkansas, as a special fundraiser for Le Bonheur. She entered her work at the Mid-South Fair, where she was named “Best of Show.” She donated prints to the Memphis Public Library, for display at branches around the city. She worked as a docent at
the Mississippi River Museum on Mud Island. And she taught watercolor skills at various Memphis in May International Children’s Festivals over the years.
She did more than just stand on the banks and paint. She bought canoes and kayaks and explored every bend in the river. Even in small watercraft, she never found the eddies and swift currents risky. “I think it’s more dangerous to drive across town in an automobile,” she told Thomas. “Towboats don’t come at you at 55 mph, but of course you have to give them plenty of room. But that’s not hard. It’s a big river.” At the same time, she said, it’s not too big. “The ocean stretches on forever, and it’s hard to feel close to it. The river has banks on both sides, and it’s easy to feel at home.”
Well, if she felt at home here, why did she leave, and where did she go? I actually turned up a 2003 feature story titled “Where Are They Now?” in our sister publication, the Memphis Flyer, which partly answered that question. Buddy Kelso, who had owned the Lighthouse Gallery in Bartlett for 25 years and sold her work there, claimed she left Memphis in the late 1980s, when her husband’s job transferred him to Cuyahoga Falls, Ohio. According to Kelso, she had also moved to Russia for several years, but then returned to the States. The gallery owner died in 2016, so I can’t confirm any of that.
If Memphis T. Mississippi spent the rest of her life in Ohio, that’s a shame, in my view. Cuyahoga Falls has a nice winding river — rather wild, with heron-watching stations along it. But stretching barely 100 miles, it’s just a trickle compared to the mighty Mississippi, and in some places barely wide enough for canoes.
And what became of her artwork? She signed and numbered her prints, and she must have been confident of their sales, since the print run on the pieces I’ve seen was always the same — 1,500. In addition to the Lighthouse Gallery, she sold them at Bartlett Art Gallery, Omni Arts, the Cobblestone Square Gallery, Everest Gallery, Perim-
Mississippi — the person, not the river — made the news here quite a bit in the late 1980s. She contributed an original watercolor to “Art for Art’s Sake,” the annual fundraiser for the American Heart Association. She participated in a special “Valentine to Local Artists” at Beale Street Landing. She enlisted sponsors for a solo, 73-mile “canoe-a-thon” from Memphis to Helena, Arkansas, as a special fundraiser for Le Bonheur. She entered her work at the Mid-South Fair, where she was named “Best of Show.”
eter Mall — even Wade’s Office World on Summer.
A quick online search turned up signed Memphis T. Mississippi prints for sale at prices ranging from $120 to $600. One of those was located in Seattle, so her work has ended up in homes across America, purchased years ago by people who appreciated the views of our grand river and probably wondered about the curious name of the artist.
For this column, I found a somewhat grainy photograph of her, but turned to readers for help with images of her artwork. I lost track of the number of people who said, “Oh, yeah … I remember that name,” but that was about all they could tell me. It’s rather depressing that so few people know what happened to her, and despite the charitable work she did for
Le Bonheur, some 40 years later, no one at the hospital could tell me anything about her or furnish photos during her stint as their artist-in-residence. Well, it has been 40 years.
So I asked for help on Facebook, something I rarely do, and had better luck. Mark Benner, a sales consultant for an electronics component firm called Byron Carson, told me their regional offices in Arlington had two signed-and-numbered Memphis T. Mississippi prints on display. He kindly let me photograph the two images you see here.
Well, that’s all I know — for now. I’m hoping somebody will read this column — maybe Memphis T. Mississippi herself (if she’s still using that name in Ohio, or wherever she may be) — and will provide me with the next chapter in her story.
above: The artist’s fascination with the Mississippi extended to her clothes, which often had river themes or geometric patterns.
ONLINE: memphismagazine.com/ask-vance Or visit him on Facebook from time to time.
True Stories
Memphis-born author Emily Greenberg weaves together fantastic fictions in her debut short story collection, Alternative Facts.
BY JESSE DAVIS
Like many wordsmiths, Emily Greenberg has been an avid reader since the second grade.
“As a kid, I was on the quiet, shy side, so books were a refuge for me,” she says. “Everything else would fall away.” It wasn’t until she read Ray Bradbury’s Fahrenheit 451 in the eighth grade that she realized that literature could be more than a vehicle for escapism and entertainment. Literature can comment on broader social and cultural issues.
Greenberg didn’t need to be convinced that reading could be fun; she already knew that. The realization that literature could be powerful and influential in a meaningful way was a revelation.
“You can’t just dismiss somebody who disagrees with you as your opponent or a monster. I think that’s something that’s really missing in public discourse right now, and that informs Alternative Facts .” — Emily Greenberg
After she earned her undergraduate degree, Greenberg continued to hone her craft. She worked in the publishing industry for a time, continued to write, and joined a writing group. Her professors advised her to wait to tackle the MFA program rather than diving in immediately after achieving her degree, advice she took to heart. “I wanted to make sure it was something I wasn’t going to take for granted,” she says. She knew there would be challenges, and she wanted to be prepared for whatever obstacles she might encounter.
“I don’t consider myself a natural storyteller,” the author admits. “That’s something I really had to work on.” Some writers are natural storytellers, holding court with clever anecdotes, entertaining with twists and turns both on and off the page. Other writers tack toward language, a love of words themselves, or the ability to find the perfectly precise phrasing to trap a scene on the page like an insect caught in amber, forever immortalized.
Greenberg is possessed of a definite facility of language; that much is clearly shown in
Alternative Facts, her debut short story collection, as she depicts fashionable women gliding “like figure skaters in impossibly high leather boots.” She studied books on her craft, and she dissected plot-driven narratives, breaking each of them into their respective narrative arcs. In other words, Greenberg never wasted a moment waiting for inspiration to strike. Instead, she worked on making her own electricity.
Now, with an MFA from Ohio State University and a slew of writing honors — including the Witness Literary Award in Fiction and two Pushcart Prize Special Mentions — Greenberg is poised to take the next step in a dream she’s held since elementary school.
ALTERNATIVE FACTS
During a Meet the P ress interview on January 22, 2017, Kellyanne Conway, who was then counselor to the president, defended a blatantly false statement about the attendance at President Donald Trump’s first inauguration as President of the United States with the phrase “alternative facts.” This brand of alternative has nothing to do with wearing flannel and listening to Nirvana; rather, it is, as journalist Chuck Todd stated at the time, a synonym for “falsehood.”
Though academics had already begun to debate the complexities of a post-truth society, Conway’s comment seems a fitting lightning rod for the idea that falsehood is becoming increasingly difficult to identify, as is a consensus on what counts as reliable, verifiable fact.
What role does an artist or entertainer play in such a world? What use is fiction when facts prove so elusive? Of course,
Emily Greenberg
there is no one source of truth for such questions, and even if there were, Greenberg would be at pains to make plain that she is no self-designated arbiter of authorial truth. Alternative Facts takes as its focal point the nebulous nature of present-day reality.
MEMPHIS IN THE MIX
I’ve been thinking a lot about how Memphis has influenced me as a writer,” Greenberg says. “It’s harder in Memphis to self-isolate and only to be around people who look like you, think like you.”
That, Greenberg explains, is a good thing. People sometimes wear their own perspectives like armor, but that makes it so much easier to become entrenched in a mental rut of one’s own making. Maintaining curiosity about one’s fellows in turn makes them harder to demonize, and therefore, easier to have a discussion with.
Greenberg credits her early academic career at White Station High School with helping her to see the wisdom of such an approach. “Even when my classmates really disagreed with each other about important topics, I think we all stayed curious about each other,” she remembers. “We saw each other as complex human beings and wanted to understand how the other person believed what they did. That’s not to say that you excuse bigoted views or behaviors, but you do work to understand how someone came to believe them, what shaped them. You can’t just dismiss somebody who disagrees with you as your opponent or a monster. I think that’s something that’s really missing in public discourse right now, and that informs Alternative Facts.”
It’s a refreshing way to look at the Bluff City, devoid of nostalgic references to the music of yesteryear, a future-forward view that celebrates Memphis as an impossible-to-categorize city filled with diverse communities in communication with each other. Greenberg says that living in Memphis means living alongside history, with the knowledge that the wrongs of yesterday inform the decisions of today. It means, Greenberg explains, that she knows history is written by the victors, but the victors are not always just.
“In Memphis, there’s a bit of resistance or skepticism toward mainstream narratives, a bit of contrariness, and that’s really impacted me as a writer,” Greenberg says, possibly hitting on the one subject about which Memphians will refuse to take issue — our own contrariness.
ALTERNATIVE TO THE ALTERNATIVE
Alternative Facts is populated with real-life figures (doing and thinking fictional things) who played a role in ushering in the “post-truth” era. So-called “reality” television star Paris Hilton makes an appearance, as does noted novelist and paranoiac Thomas Pynchon, whose works so often scrutinize the concept of a unifying conspiracy. Even Bruce Wayne, fictional alter ego of fictional vigilante Batman, makes an appearance, albeit a brief one.
In “Houston, We’ve Had a Problem” one character’s speech is limited to quotations from famous films. Names are often rendered all in capital letters, and Bruce’s quotes are centered in the page, like dialogue in a film script. In this way, even Greenberg’s formatting
choices — let alone her choice of individual words — reinforce both the plot and the motif, the idea that art influences life. Indeed, is Bruce Wayne’s dialogue any different than a young person modeling their views of social mores on what they see on the silver screen? This reviewer thinks not. Greenberg’s fiction uses outrageous lies to hint at a subtle truth. Namely, that the stories we tell ourselves and each other matter.
“A lot of these figures use fiction to divide us,” she says,
referring to the authors of the post-truth media landscape.
“My goal isn’t to use fiction to lie or deceive or manipulate people. I mean, it’s clearly labeled as fiction,” she adds with a laugh. “I do think there’s something to be said for using fiction as a speculative tool to remain curious about each other.”
Emily Greenberg’s debut short-story collection, Alternative Facts, releases February 6 with a celebration at Novel bookstore at 6 p.m.
CITY JOURNAL
Death and Taxes
The regressive state tax system asks the most from those who have the least.
BY TOM JONES
Supreme Court Justice Oliver Wendell Holmes once said that taxes are what we pay for a civilized society. It’s next to impossible to find a receptive audience for that bromide this month: e last day of February is the deadline to pay property taxes for Memphis and Shelby County.
Holmes’ maxim, carved over the entrance to the Internal Revenue Service headquarters, was a dissenting opinion in a Supreme Court case about whether a government imposition is a tax or a penalty. Few Memphis taxpayers really care since there’s no choice but to pay up.
And yet, while many residents here are focused on property taxes, it’s the overall tax burden that matters more. And when the overall tax burden is considered, Memphis fares well, though this may feel like cold comfort when the bill is due.
For many years, the University of Memphis’ Sparks Bureau of Business and Economic Research produced reports that showed that despite conventional wisdom to the contrary, Memphis was not among the top 10 cities in our region with the highest tax burdens. Instead, the list was comprised of eight cities in North Mississippi and two just across the river in Arkansas.
Using those rankings as context, Memphis lost some of its edge this year when city government imposed a 49-cent property tax increase, doubled the passenger-vehicle registration fee (a cleverer and less contentious moniker than Shelby County’s “wheel tax”) to a maximum of $60, and increased the solid-waste fee from $30 to $42 monthly.
Researchers at the University of Memphis considered property taxes, sales taxes, auto-registration renewals, and income taxes to determine overall
tal burdens. Auto-renewal costs and income taxes have been the clinchers in Memphis’ favor with a tax burden roughly half of the top ten markets in this region.
Even with the highest city-county property tax rate and this year’s 18.2 percent increase (that cost homeowners of $200,000 houses $250 more a year), Memphis still trails its more tax-burdened neighbors. Despite teeth-gnashing about this year’s tax hike, the rate of 3.1954 cents (per 100 dollars assessment) is still lower than the highest tax rate during the terms of each of the past five Memphis mayors — from Wyeth Chandler to Jim Strickland.
But here’s the thing about taxes: e deciding factor about whether they are too high is whether citizens feel they are getting value for the taxes they pay. Judging from comments on social media and in media outlets, this is clearly up for debate.
assets, which increase property values — and the cycle begins all over. Many high-value tax cities are known for investments in better education, better public spaces, better planning, better public transit, active downtowns, and better quality of life.
Nashville reinvented itself by spending on these priorities. Memphians regularly comment that because Nashville’s property tax rate is still only about half of ours, local government there must be better managed — although Nashville raised its property rate by 34 percent in 2020, and last November, increased its sales tax rate, too.
In a city with high poverty, most of all, it’s worth remembering that the tax system asks the most from those who have the least. That’s because Tennessee has the third most regressive tax structure in the U.S., meaning that low- and middle-income families pay a higher share of their incomes in taxes than wealthy families.
It’s more math than management. e median value of owner-occupied housing in Nashville, according to the Census Bureau, is $383,000 compared to $157,000 in Memphis. at difference alone produces half a billion dollars more in revenues for Nashville’s local government to spend on major projects and programs that have been magnets for population growth.
explaining how that would improve Memphians’ lives.
After the hearings, City Hall seemed to turn the page. But it’s never too late to explain better how tax dollars can add value to taxpayers’ lives and properties. e process won’t be easy. Government is roughly a sixth-level interest for most people, following family, job, friends, church, and neighborhoods, and to complicate things, citizens are shaken by problems they see in public agencies — from MATA to Memphis Animal Services, from Memphis-Shelby County Schools to MLGW, and from the convention center hotel to PILOTs.
In a city with high poverty, most of all, it’s worth remembering that the tax system asks the most from those who have the least. at’s because Tennessee has the third most regressive tax structure in the U.S., meaning that low- and middle-income families pay a higher share of their incomes in taxes than wealthy families. is upside-down tax system allows Tennessee politicians to brag that it’s a “low tax” state, but it dodges the obvious question: low tax for whom?
Studies show that people are willing to pay more if they can expect better public services they can see and experience in their own lives. It’s a virtuous cycle: Higher-quality services contribute to higher property values, which in turn produce more tax revenues, which are spent as investments in public
The challenge for Mayor Young and other Memphis elected officials is to explain the math, the lower tax burden, and specifically how higher taxes improve the lives of the people who pay them. In city council budget hearings that resulted in a tax increase, the debate was largely about how more money was needed for underfunded city services, while too little time was spent
In our state, the families in the lowest 20 percent pay about 13 percent of their income in state and local taxes, and families in the middle pay nine percent. ose in the top one percent pay only four percent of their income in state and local taxes.
In that way, the state tax system is a key contributor to the inequality that is pronounced in our community, leaving Memphis and Shelby County governments to rely heavily on sales taxes, property taxes, and fees, the sources which make the system so regressive in the first place.
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AN OUNCE OF PREVENTION
DR. STEVEN GUBIN CELEBRATES THE POWER OF BEING PROACTIVE AT THE STERN CARDIOVASCULAR CENTER.
CENTER.
Being a cardiologist is serious work anywhere, but in the Mid-South, given the particularly high rates of heart conditions here, mending hearts can be especially daunting. at challenge only fuels Dr. Steven Gubin’s commitment to his work as president of the Stern Cardiovascular Center in Germantown.
“Heart disease is the number-one cause of death, in both men and women,” he says, “and it’s a lot more prevalent here. Mississippi, Tennessee, and Arkansas are hotbeds for heart disease, probably because of people in this area being more overweight, more sedentary, and more inclined to smoke.” ( ese tendencies are often rooted in socioeconomic challenges, but Gubin’s task is addressing the physical manifestations, and that is our subject here.)
Gubin says, “We do a pretty good job of taking care of patients once they have a problem,” but his real passion is taking a more proactive approach. e problem with that, however, is knowing who might need preventative care before any symptoms become apparent. Assessing a patient’s risk factors is key, to ensure doctors and patients understand who might need preventative care in the first place — before any symptoms arise.
Some of those risk factors are simply things you’re stuck with. “ ere are what we call non-modifiable risk factors,” he says. “ at’s like your age and your family history. If you’re a man, your risk of heart disease is a little higher than women, at least until women go into menopause. So it’s really important to know your family history, because that’s one of the biggest risk factors.”
en there are the risk factors based on how people live. “It’s the modifiable risk factors that we really try to emphasize — things like high blood pressure, diabetes, smoking, high cholesterol, sedentary lifestyle, obesity, stress, or lack of sleep. ose are factors that you can do something about.”
ose with lifestyle choices that can lead to heart disease can, of course, be exhorted to change their behavior, but as Gubin points out, true change must come from within. “We really try to educate our patients about these modifiable risk factors, and we have a great person that runs our weight-loss program. She really helps motivate patients, and she’s always available, even if they’re in a restaurant and they just can’t figure out what to order.”
He believes that’s one reason that Stern’s weightloss program has been successful. “We really try
to work with them and motivate them. It’s important to emphasize that you have to be an advocate for yourself. You have to be proactive. People need to know their numbers and understand what those numbers mean, like their ideal weight, their ideal blood pressure, and what their cholesterol numbers mean. And if they have any issues, they need to go to their doctor and not ignore it.”
Even then, some patients may have no clue that they are at risk. Indeed, as Stern website notes, about a third of all heart attacks — approximately 300,000 a year — occur with sudden death and no previous symptoms. One may be oblivious to one’s risk factors until it’s too late. at’s why, as Gubin puts it, “I started this thing called vascular screening.”
Gubin recommends such screening for anyone older than 21 years of age who smokes, has a family history of heart attack, stroke, or coronary artery disease, or currently has diabetes
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mellitus, high blood pressure, abnormal cholesterol panels, or atherosclerosis. He also says, “I recommend it for anybody over 50 for sure.”
Once a month, for $250, anyone can be tested. “We make sure there’s no plaque in your carotid arteries,” Gubin explains. “We check for an aneurysm. We check circulation in your legs, and we do a calcium score, which is a test to see if you have any calcified plaque in your coronary arteries.” e screening includes an electrocardiogram, an abdominal ultrasound, blood pressure, blood tests, and an ankle brachial index, which “compares ankle and arm blood pressure to find blocked arteries due to peripheral artery disease.”
It’s incredibly comprehensive, and the thoroughness of such screenings has paid off many times over. “ at’s been such a rewarding test for us,” says Gubin, “because we’ve had people come in who are usually trying to be proactive. Just through that screening, we picked up a number of patients who had lung cancer but
didn’t have a clue, and I think we saved their lives. And we’ve had a lot of patients come in and to get their calcium score, which turned out to have been significantly elevated, and by doing that screening, we’ve been able to prevent them from having a cardiac event.”
The value of the vascular screening is that it can reveal things even a checkup at the doctor’s office can miss. “Usually you don’t have symptoms until you have a 70 percent blockage or greater,” says Gubin. “So if you do a stress test and you have a 50 percent blockage, the doctors say, ‘Mr. Smith, you did great on your stress test!’ The patient walks away and thinks it’s okay, right? But if you do the vascular screening, we check and we say, ‘I know you’re not having symptoms, but you do have plaque, so we need to be very aggressive.’”
Many patients don’t want to be on cholesterol medicine, fearing possible side effects. “But if they find out they have plaque, they say, ‘Okay, now I guess I need to be on medicine.’ If you do the screening and you see they do have plaque, then it makes people more willing to be proactive.”
The diagnostic power of such screening may be one reason that Gubin is especially enthusiastic about testing methods. “I do a lot of ultrasounds and nuclear studies,” he says. It turns out, such high-tech diagnostics are a time-honored tradition at Stern. “When we started in 1920,” says Gubin, “our founding member was Dr. Neuton S. Stern, who brought the first EKG machine to Memphis.” From there, Gubin traces a direct line to the present. “His son, Tom Stern, was the next president. Then there was Dr. David Holloway, who just passed away, and he was the third president. And now I’m the fourth president in 104 years.” Gubin emphasizes that it’s the whole team at Stern that makes the center so effective. “I’m really proud that we have all these doctors that specialize in different areas,” he says. “In our group, we have 46 cardiologists, with offices in Oxford, DeSoto County, and Memphis, and we have doctors in the group that specialize in different areas. So if you have electrical problems with your pacemaker, we have six electrophysiologists that specialize in that area. If you need a coronary intervention, we have a subset of doctors that do the stents. If you have vascular disease, we have doctors that specialize in peripheral vascular disease or venous disease. And then we have doctors that specialize in heart failure. So if you have advanced heart failure, or you might need a heart transplant, we have doctors that do that.”
The way Gubin sees it, excellence in healthcare takes a village … of specialists. “What I like about the group is, if I have a patient that comes in with something that I don’t specialize in, I have partners that do,” he says. “So we help each other.”
Chef Phillip Dewayne wears a lot of hats, but not the tall, white toque one normally associates with chefs. Sometimes he wears a baseball cap. Dewayne is executive chef at Park + Cherry inside e Dixon Gallery and Gardens, and he’s also the owner of Savor Catering, Recover Meal Prep, and e Archives Bar & Bistro.
Which is why he gets up at 6 a.m. Dewayne begins his day reading his emails, which takes about an hour. en, after a couple of hours at the gym, he returns home at 9 to get ready to pop in at Park + Cherry, which he describes as “more casual food,” to make sure everything is okay.
Around noon, he’s at e Archives Bar & Bistro, his fine dining restaurant downtown, where he checks reservations and consults with his team, which includes talking through the day's specials, like novel cocktails and inventive amuse-bouches
Dewayne still cooks — usually the specials — but he’s in the kitchen “more facilitating with the guys about what we’re doing for the night.”
at means checking his inventory to make sure he has everything he needs to
prepare dinner. ey take a break between 3 and 4 p.m. to get ready for dinner service, then start cooking at 5. “ e first reservation is at 5:30,” he says, and after that they’re “going full throttle, preparing all those dishes down to the last detail.”
For example, if he’s working on a “big dish” like their beef tenderloin, Dewayne begins by trimming down the beef. He’s also peeling potatoes and blanching green beans.
When an order comes in for that dish, the cook throws the filet in the oven, sautés the vegetables, and garnishes the filet with the red wine reduction on top of the meat and around the plate.
minutes to prepare a dish.”
He never remains long in the kitchen. “You’re going out in your restaurant to check on the quality, talk to the guests, make sure they are happy, and see that the servers are doing what’s needed.”
His cooks are busy getting the food out until 10 p.m. Dewayne checks with the last few guests to make sure everything has met their expectations. He then checks with the servers to see how the night went. They begin cleaning up the kitchen, while Dewayne goes over his accounts. He heads home around 11:30.
Servers place the orders on a computer, where a monitor in the kitchen lets Dewayne and the cooks know which table ordered what dish. “Typically, we have about 20 to 30 reservations a night, which is usually 30 to 40 covers,” he says. “We’re really pushing it out. We always try to stay under 15
He actually finds time to eat during the day — mostly coffee, his probiotics, and maybe oatmeal “on a good day if I’m not running out the door.”
Unless he’s doing wedding tastings or meeting with food vendors, Dewayne doesn’t eat again until around 5 or 6. Then, he says, “I’ll usually order a Subway sandwich .”
— Michael Donahue
PHOTOGRAPH OF PHILLIP DEWAYNE BY CAMILLE LEIGH; FOOD PHOTOGRAPH BY JUSTIN FOX BURKS
PHILLIP DEWAYNE
fftheenu:
evinn Scwrzma
SERVER AT THE BEAUTY SHOP
As I settle into a booth at the Beauty Shop, a familiar face greets me. Devinn Schwarzman has been a server at the Cooper-Young institution for many years, and that’s just how she likes it. As she describes her time there, she offers many reasons for feeling invested in Karen Carrier’s salon-turned-restaurant, but key among them, quite simply, is that “it feels like family.” It doesn’t hurt that she also finds the food irresistible.
“I like to get here a little early,” she says. “Karen goes over all the specials with us, and we all taste them.”
While sampling, Schwarzman commits the dishes’ ingredients to memory, ready to recite them to customers.
When I ask her if that’s a challenge, she just shrugs.
“I have little tricks for remembering things.”
It becomes clear that the whole “front of house/back of house” distinction is blurry, as servers like Schwarzman are deeply immersed in the kitchen’s creations. As I look over the menu, her enthusiasm for certain dishes is contagious,
as she speaks admiringly of the bold eclecticism of Carrier’s recipes. You would think she was sitting down to a meal herself when she waxes poetic about the “pan-roasted barramundi with sweet corn and Tennessee pea succotash, citrus garlic coconut broth, Marcona almonds, and warm brown butter. at’s a combination of flavors and textures that you don’t see anywhere else. e succotash is unorthodox, but so good!”
She’s so engaged with the dishes’ details that I ask if she ever hopes to work in the kitchen herself, following the path of the chef. “Nope,” she says flatly. She relishes her role in the operation, and that’s apparent as she talks about the rewards of greeting Beauty Shop patrons.
for significant life events — anniversaries, birthdays, or showing a visitor the city at its best,” she says. “Every table has a little story behind it. So you want to honor that and make it special for them. And I love presenting these amazing plates, making sure they look just right.”
“People often come here
Schwarzman’s sense of being in a family reverberates down to her willingness to take on any tasks beyond her job description. “I do a little of everything,” she says. “I’ll tend bar if that’s needed, and I book the shows at Bar DKDC [Carrier’s music club next door], so I’m always over there doing something.” But it also shines through in her willingness to welcome anyone seeking a special meal there. ey, too, can be part of the Beauty Shop family. — Alex Greene
DEVINN SCHWARZMAN
fftheenu:
Jas Sin
HEAD CHEF AT INDIA PALACE
If you walk past India Palace on a clear day, a waft of spices might tickle your nose; inside the dining room, you breathe in the redolence of turmeric, ginger, chili, and much more you can’t discern. But a visit to the kitchen is something else entirely, a new level of delight unlocked for someone, such as me, who has loved this family restaurant for all of its 28 years (and counting).
Masala sauce simmers in a timpani-sized pot, ready to blanket chickpeas or chicken; an array of sauté pans hold the palak paneer, daal, and bhindi masala that have held me together on good evenings and bad. Standing squarely in the kitchen he runs is head chef Jas Singh, who has been cooking in this room since the restaurant opened in 1996.
I feel like I’m being invited into an almost-holy space: the kitchen of India Palace, can you believe?
e Kumar family, who founded India Palace and are still owners, come from the
Punjab region of Northern India, and the food they serve here reflects that heritage; the recipes are family recipes from the Kumar family and the other cooks. Binder Kumar is the face of the restaurant, but his brother is a cook here, and Binder’s adult son, Brijesh, works at India Palace now too. Brijesh and his brother grew up in this kitchen and dining room, and today, Brijesh works proudly alongside his father and uncle. “I tried my hardest to go do something else,” Brijesh says, over tea he and his father insist on pouring, “but it pulled me back in.”
e day begins early for the cooks, around 8:30, when they arrive to begin preparing dishes for the day’s lunch buffet, which opens at 11. ey
close for a few hours in the afternoons to prepare the kitchen for dinner, available until 9:30. A very long day, but one redolent with meaning: is is a soul-food restaurant, just a different sort of soul food. Brijesh says of his father, “He’s very genuine in taking care of the customers. He treats it very sacredly.” at care is returned from long-time customers who keep visiting India Palace year upon year, Binder says. “ ey were sitting in the highchairs; now they’re grown up, they bring their kids.”
Back in the kitchen, Binder stands for a photo with the cooks, who are also family. ey try to send me home with food, with mango lassi, with more tea: love, with a side of spices. — Anna Traverse
JAS SINGH
fftheenu:
Jimm oxi
BAKER AT THE GINGER’S BREAD COMPANY
When most people are heading to bed or already sound asleep, Jimmy Hoxie, owner and baker at The Ginger’s Bread Co., is hard at work. “I usually get to the kitchen around midnight and get started with mixing for the day,” he says. “I begin with the items that are going to take the longest and work towards the things that are going to take the least amount of time.”
at means preheating the ovens, sanitizing the tables and work surfaces, and getting all the ingredients scaled out. “We always have a few things that we’ve started the day before, so we’ll have cookie dough that’s measured out but not mixed yet. We’ll just go ahead and get that mixed and portioned out.”
On a normal day he may finish up by 8 or 9 a.m. “And what’s normal?” he laughs. “Today I’ve got a bunch of sourdough going, and it’s cold in the kitchen, so it’s taking a lot longer for it to rise. Some days I’m out of here at 4 or 5 in the afternoon.”
Hoxie has been a baker as long as he can remember. “I started baking with my mom
and my grandmother when I was a kid,” he says. “Just making cookies and pancakes and all that good stuff.”
Between acting in shows at eater Memphis, he worked as an instructor at places like L’Ecole Culinaire. at changed in 2020. “Covid kind of stopped two of my jobs,” he says. “I was working for City & State and Crosstown Arts, and they both closed down during lockdown. I was looking for something to do, and my husband decided he was tired of me looking at TikTok on my phone.”
was so slow,” he says. “So we wound up building out our storefront, and then renting kitchen space from Other Foods. at’s how we’ve been operating up to this point.”
Between the grueling schedule and the uncertainties of the food industry, it’s not been easy, but Hoxie is making it work at e Ginger’s (so named for the baker’s red hair). “Any time you have a business, your time is more precious than you think,” he says. “Some things go really well, and some things don’t.”
Working from the kitchen in the vacant half of a rental duplex the couple owned, Hoxie expanded his bread club until his online sales seemed high enough to justify opening a store.
“We looked into investing in a property, but the cost at that time was too high because the supply chain
He offers this advice: “Don’t go too far, but don’t be scared to take a couple of risks to see what sticks to the wall.” rough it all, he hasn’t lost his love for baking. “What’s not to love?” he says. “You get this really beautiful product when you’re finished, and you get to make a lot of people happy while you’re doing it.” — Chris McCoy
JIMMY HOXIE
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eith ie
CHEF AT CAFÉ 1912
When you walk into Cafe 1912, the cozy bistro at the corner of Cooper and Peabody, the first sensory impression is the rich, smoky aroma that emanates from the tiny open kitchen in the main dining room. A quick glimpse into that working space offers a slice of activity, as three men chop, simmer, sizzle, and craft the country French cuisine that is the restaurant’s stock in trade.
One of the restaurant mainstays of Midtown, owners Glen and Martha Hays have kept their cozy bistro humming for well over 20 years, and for most of that time, the chef turning out all those delicious plat s has been Keith Riley.
“I’ve been here since 2004,” says Riley. “If that’s surprising, it’s because Riley has long simmered under the media radar for the most part, avoiding the spotlight — or more accurately, watching the spotlight pass him by.
“I’d been working with Tony Gault at Café Society, and when he got the chef’s job here, I came along as sous chef.” ree years later, Gault moved on and Riley
moved up to become Café 1912’s chef, a position he’s held ever since. To watch Reilly move around the tight space, hot iron pan in hand, changing places with his sous chef, plating a gorgeous rack of lamb and sending it to a soon-to-be happy diner, is to watch an artist at work.
Riley cites a chef named Elise Neal as his first mentor. “I was working at e Peabody, at Café Capriccio. It served Northern Italian cuisine at that time, and I think Chef Neal saw something in me. She would call me into the kitchen and say, ‘Taste these herbs, Keith. Get to know these flavors.’ It started me thinking more about how to cook, how to be creative. It was the same with Tony at Café Society. He really encouraged me think like a chef … and told me I had a natural talent for it.”
Anyone who’s sampled the menu at Café 1912 can attest that Keith Riley has a natural talent for cooking. His food is savory, fresh, and creative, his menu a blend of long-time favorites and inspired new dishes. Perhaps unsurprisingly for a guy who creates a lot of French-inspired food, Riley also likes making Cajun dishes. “ ere’s something about New Orleans-style cuisine,” he says. “So much you can do with simple ingredients. I love when Mardi Gras comes around and I get to make some Cajun entrees.” My advice? Don’t wait until Mardi Gras to sample one of Chef Keith Riley’s French-inspired dishes. Like the restaurant where he plies his talents, he’s become a Midtown tradition.
— Bruce VanWyngarden
KEITH RILEY
any&oepin lexande
PROPRIETORS OF TUBBY CREEK FARM
Sure, farmers’ markets might be known for jewel-box arrays of multicolored heirloom tomatoes, squash, sweet corn, and beans, but lately my enthusiasm has been stoked by one color: green, green, green! And it’s a great time of year for that: Cold-hardy greens are often a farm’s bread and butter crops during the winter.
At the Cooper-Young Community Farmers Market recently, Tubby Creek Farm’s table was the first to catch my eye, as usual, with their leafy produce. Josephine Alexander, who owns the farm with her husband, Randy, told me, “ e celery, the fennel, the Brussels sprouts, and other greens are what we’re picking fresh now. And right now, because the weather is cold, it makes everything sweeter.” Piled high on display was some of the most verdant celery I’ve ever encountered.
Unlike the bland, commercially grown celery from supermarkets, the bunches I found at Tubby Creek’s table that day were richly hued in green with healthy, crisp leaves and stalks, crying out to be included raw in a salad
or to add an almost herbal freshness to a soup or stir-fry.
As I learned, that celery was the culmination of a process that began over four months earlier. “ e seeds for this celery were started in the greenhouse on September 1st,” Josephine told me. “ en we transplanted them about six weeks later. Celery is one of the trickier crops in this climate, because it likes cool weather, but also grows really slowly.” For a more stable climate, the plants went into the ground under one of their high tunnels. Still, even protected thus, “when it does get really cold, we also cover the celery.”
From there, the Alexanders must walk the fine line of celery’s ideal temperature range. Even packing the truck can be precarious. Market day would have started before sunrise, when the chill can still be threatening. “I pack the van at 5:30,” she says, and on the drive to Memphis “we’re
praying things don’t freeze on their way in. Because it can still be quite cold at that hour. If it’s really cold, we just don’t go to market because we don’t want the produce to freeze.” I was lucky on this day, when the crisp stalks and leaves that would enliven my kitchen later showed no signs of damage. While the celery was clean as a whistle, I knew its flavor was due in part to the Alexanders’ fantastic dirt. ey’ve been enriching their farmland since they started Tubby Creek, their 70-acre property outside Ashland, Mississippi, in 2011, where they grow more than 30 vegetables. As Josephine says, “ e more we improve the soil, the easier it makes our job.” ey’ve kept that attention to the ground itself at the heart of their operation, and it’s paying off for them (and their customers) leaf by leaf, stalk by stalk, bunch by bunch. — Alex Greene
above: JOSEPHINE ALEXANDER opposite page: RANDY ALEXANDER
Our Readers Have Good Taste
The city dining listings in the back of our magazine offer more than 340 options for anyone seeking an excellent meal in the Memphis area. With so many choices, that can be a challenge when anyone is trying to decide if they want steak, seafood, ribs, chicken, or prefer vegetarian/vegan. So, let us offer some assistance. For more than 35 years now, we’ve been asking readers to participate in our annual Readers’ Restaurant Poll, naming their favorite establishments around town, in 50 different categories.
e result is a handy list, highlighting both popular and under-the-radar restaurants. Some are classic places that have served generations; others are new to the dining scene. If there’s a beloved diner, bakery, or bar, expect to find it here. You may even find your favorite bartender or server here; readers offered their opinions on those as well.
Restaurants work hard to keep diners full, happy, and healthy. Chefs continue to pour all their creativity into each dish, and restaurateurs push boundaries as they open new enterprises. It’s all in the service of keeping us fed, so the least we can do is order a few meals, and don’t forget to leave a generous tip for our servers.
e following list details the best places to dine, as chosen by you, our readers. To ensure the poll results were accurate, we installed online safeguards to ensure only one ballot per
person, making this the definitive resource for Memphis restaurant-goers.
We’ve named the top three restaurants in most categories, with the first-place winner in bold type. Ties are indicated when they occurred.
Whether you’re new in town or a longtime resident, the restaurants here should meet your needs. We also cover the best places where you can grab a drink, relax and partake in some people-watching, enjoy the game, discover out-of-town spots that are worth the drive. We even include a remembrance of some old favorites that are no longer around.
Unsure where to grab dinner next? Let your fellow readers help with the winners of our 2025 Readers’ Restaurant Poll.
BEST RESTAURANT
Folk’s Folly River Oaks
Erling Jensen the Restaurant
BEST NEW RESTAURANT
Jack Brown’s Beer & Burger Joint
Kinfolk Country Kitchen
Evergreen Grill
BEST CHEF
Erling Jensen, Erling Jensen the Restaurant
Jose Gutierrez, River Oaks
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen / Hog & Hominy / Catherine & Mary’s
BEST ASIAN FUSION
Good Fortune Co.
Mulan
Mosa Asian Bistro
Red Koi
BEST BAR
Huey’s Tavern 018
Amelia Gene’s
BEST BARBECUE RIBS
Charles Vergos’ Rendezvous
Central BBQ
The Bar-B-Q Shop
BEST BARTENDER
Hunter Coleman, Bari Ristorante
Alexis Wilson, Ciao Bella
Jasmaine Jarman, Huey’s
BEST BEER SELECTION
Flying Saucer
Young Avenue Deli
Bog & Barley
BEST BREAKFAST
Brother Juniper’s
Sunrise Memphis
Bryant’s Breakfast
BEST BRUNCH
The Beauty Shop
Owen Brennan’s
Brother Juniper’s Sunrise Memphis
BEST BURGER
Huey’s
Top’s Bar-B-Q
Jack Brown’s Beer & Burger Joint
BEST CAJUN/CREOLE
The Second Line
Owen Brennan’s Bayou Bar & Grill
BEST CHAIN RESTAURANT
Seasons 52
Capital Grille
Ruth’s Chris Steak House
BEST CHINESE
Mulan
Wang’s Mandarin House
Mosa Asian Bistro
BEST COFFEEHOUSE (NON-CHAIN)
Cafe Eclectic
Otherlands Coffee Bar
Belltower Coffeehouse & Studio
BEST CRAFT COCKTAILS
Peabody Lobby Bar
Alchemy
Restaurant Iris
BEST DATE NIGHT
Coastal Fish Company
Ecco on Overton Park
River Oaks
BEST DELI
Elwood’s Shack
Bogie’s Delicatessen
Young Avenue Deli
BEST DESSERT SHOP
Muddy’s Bake Shop
Frost Bake Shop
La Baguette
BEST DIVE BAR
Alex’s Tavern
Earnestine & Hazel’s The Cove
BEST FOOD TRUCK
El Mero
Chile Verde
Taco ’n’ Ganas
BEST FRIED CHICKEN
Gus’s Fried Chicken
Superlo Foods
Uncle Lou’s
BEST FROZEN TREAT
MemPops
La Michoacana
Sugar Ghost
BEST HAPPY HOUR
Huey’s
Alchemy
Brookhaven Pub
BEST INDIAN
India Palace
Bombay House
Golden India
BEST ITALIAN
Pete & Sam’s
Andrew Michael Italian Kitchen
Amerigo Italian Restaurant
BEST JAPANESE
Red Koi
Sakura
Sekisui
BEST KID FRIENDLY
Huey’s
Memphis Pizza Cafe
Belly Acres
Railgarten Diner
BEST LOCAL BREWERY
Wiseacre Brewing Company
Ghost River Brewery & Tap Room
Memphis Made Brewing Co.
BEST MEDITERRANEAN
Casablanca Restaurant
Taziki Mediterranean Cafe
Petra Cafe
BEST MEXICAN
Las Delicias
Los Comales
Las Tortugas Deli Mexicana
Maciel's Tortas & Tacos
BEST OUTDOOR DINING
Coastal Fish Company
Slider Inn
Loflin Yard
BEST PEOPLE-WATCHING
Peabody Lobby Bar
Lafayette’s Music Room
Flying Saucer
BEST PIZZA
Memphis Pizza Cafe
Hog & Hominy
Aldo’s Pizza Pies
BEST PLACE TO IMPRESS OUT-OF-TOWNERS
Charlie Vergos’ Rendezvous
Itta Bena
Folk’s Folly
BEST PLACE TO WATCH THE GAME
Brookhaven Pub
Huey’s
Celtic Crossing
BEST PLATE LUNCH
Soul Fish Cafe
Patrick’s
Cupboard Restaurant
BEST SEAFOOD (NON-FAST FOOD)
Coastal Fish Company
Tsunami
Soul Fish Cafe
BEST SERVER
Christian Culver, Moondance Grill
Becca Heard, Huey’s Cordova
Calvin Bell, Charlie Vergos’ Rendezvous
BEST SHARED PLATES
Babalu Tapas & Tacos
Catherine & Mary’s
Tsunami
BEST STEAK
Folk’s Folly
Porch and Parlor
Side Porch Steak House
BEST TACO
Taco ’n ’Ganas
Maciel’s Tortas & Tacos
Las Tortugas Deli Mexicana
BEST THAI
Bangkok Alley
Pho Binh
Thai Bistro
BEST VEGETARIAN/VEGAN
City Silo Table + Pantry
RP Tracks
Global Cafe
BEST VIETNAMESE
Pho Saigon
Lotus Vietnamese Restaurant
Pho Binh
Tuyen's Asian Bistro
BEST WINE LIST
Flight Restaurant & Wine Bar
Folk’s Folly
Bari Ristorante
BEST WINGS
Central BBQ
Ching’s Hot Wings
The Wing Guru
RESTAURANT WE MISS THE MOST
Pancho’s
Bhan Thai
Justine’s
WORTH THE DRIVE
Como Steakhouse (Como, MS)
City Grocery (Oxford, MS)
Wilson Cafe (Wilson, AR)
RE WE EING
rolled?
BY ABIGAIL MORICI | PHOTOGRAPHS COURTESY ATLANTA BOTANICAL GARDEN
On February 1st, a band of young trolls arrived at Memphis Botanic Garden. How they got there, no one knows, but they’re here to save the humans as part of a secret pact. So the story goes — or at least the story according to Thomas Dambo, the artist behind the larger-than-life creatures — Ronja Redeye, Rosa Sunfinger, Kamma Can, Sofus Lotus, Ibbi Pip, and Basse Buller — who have taken residence at the garden as part of the “Thomas Dambo’s TROLLS: Save the Humans” seasonal exhibition, on display through May 21st.
Made of reclaimed wood and
other found materials, Dambo’s trolls are scattered across the world, some in permanent installations. The one closest to Memphis is Leo the Enlightened at the Blackberry Mountain Resort in Walland, Tennessee. Dambo has been creating giant trolls since 2014, and in 2023 he made his 100th. Growing up in Denmark, his parents, a bicycle smith and a teacher/seamstress, instilled in him a passion for recycling and upcycling, so he and his brother fashioned their own toys, costumes, and tree houses out of whatever they could find. As he grew older, he turned
his creativity to street art and graffiti, beatboxing, hip-hop, and eventually the large-scale installations that would catapult him to international fame, all while retaining his passion for sustainability, as he would use only recycled and found materials. The trolls especially fall into that mission, says Gina Harris, Memphis Botanic Garden’s director of education and events. “They are sharing information on how to live more lightly on our Earth,” she says, “which is part of the Botanic Garden’s mission as well — being good stewards of our environment.”
above: Rosa Sunfinger, the soft-spoken introverted troll, cares for plants with her life-giving fingers.
rolls !
This will be the fifth traveling outdoor exhibit the garden has hosted, the first being David Rogers’ “Big Bugs” in 2017 and the most recent being Kristine Mays’ “Rich Soil.” As Harris explains, these exhibits are meant to attract new audiences and to keep the displays fresh for current members. When Dambo unveiled his traveling exhibition of trolls at the Morton Arboretum just outside Chicago in 2018, that garden experienced two of its highest-attendance years in its nearly 100-year history.
For the trolls’ stay
At the Troll Fest on April 5th, for instance, the garden will showcase their community partners that line up with the trolls’ mission of sustainably, like Clean Memphis, the Tennessee Department of Environment and Conservation, Protect Our Aquifer, the Binghampton Development Corporation, and the Tennessee Native Plant Society. Harris says, “We’re partnering with all of these different community organizations and sharing with our community ways that you can then get involved, so when you see the trolls,
in Memphis, Harris says, “We’re pulling from this full story and folklore of these trolls into everything that we’re doing at the garden.” That means the full Botanic Garden team is learning the fairytale behind each of the trolls’ characters, their personalities, and their stories. The staff is also getting specialized name tags with “trollvish” alphabet characters and troll flags.
“Any of the events that we’ll have going on will be connected somehow to the trolls exhibit,” Harris adds. That includes tram tours that’ll take guests to see the trolls throughout the gardens, Troll Stroll Saturdays, a Troll Garden Party for adults, art classes, and much more.
you don’t forget everything you learned.”
Even the Memphis Botanic Garden staff has already learned from the trolls. For Dambo’s process, Harris says, “Everything has to be done using sustainable materials, recycled if possible, even down to the signs that are made, so it’s really making us look a little bit closer at the way we do things, too, especially with our office supplies.”
With that in mind, the team recently toured the Republic Services facility, the city’s waste management center, to see how items are recycled in Memphis. “When we’re doing these things and giving out information,” she says, “we’re not just telling you things that
we’ve looked up online.”
Harris hopes Dambo’s trolls function as a similar call to action.
“It’s another opportunity for kids and adults to look at things kind of in a different way,” she says. “We all see these things lying around, but to look at this and think, ‘Oh my gosh, that was built out of recycled pallets,’ I’m hoping that gives people an opportunity to do something different and to creative.”
“Thomas Dambo’s TROLLS: Save the Humans,” presented by International Paper, is on display at Memphis Botanic Garden February 1st through May 21st. For more information, including program scheduling and troll profiles, visit membg.org/trolls.
above left: While Kamma Can teaches humans to create beauty from plastic, Ibbi Pip (above) communicates with humans through colorful birdhouses.
opposite page: Sofus Lotus (top), the first to notice something wrong with the world, listens, feels, and is mindful of nature. A wild child at heart, Basse Buller (bottom right) expresses himself through symbols and shapes, leaving his mark on anything he can find. Standing in front of Rosa Sunfinger (bottom left) is the creator of all these trolls, Thomas Dambo.
REmodel
this page: RKA Construction, architect John Jones, and Anna Lattimore Interior Design collaborated on the renovation of this Midtown home.
PHOTOGRAPH
President’s Letter by Blair Brown with West Tennessee Home Builders Association
WFamily
Grief
Trauma-informed
inter has come and with it, a delightful assortment of challenges. But instead of just bracing for impact, why not take the time to plan with a professional mitigation expert trained to assess visible and hidden damages within your home? Preparation can save you time, money, and a lot of stress. By working with trusted Remodeler Members of the West TN Home Builders Association, you ensure that repairs and upgrades are done properly.
One of the Remodeler Members helping homeowners navigate the difficulty of winter weather is Kimberly Dyer of McCabe Construction, the Chairwoman of the Remodelers Council. Her insights into preventative measures within your home are a great example of our goal to provide professional resources that the public can trust.
Chairwoman’s Message
by Kimberly Dyer with Remodelers Council
Frozen Pipes: The Silent Villain
Frozen pipes are the stealthy villains of winter. They lurk quietly until they suddenly burst, flooding your home and damaging everything in their path. Worse, if left unchecked, they can lead to mold and mildew, making an already bad situation even worse. Why wait for disaster when you can prevent it?
Consider upgrading your plumbing system by insulating pipes or relocating vulnerable ones during a remodeling project.
Tree Damage: Nature’s Game of Jenga
Winter storms love playing with trees, often causing large branches or entire trees to fall onto homes. Think of it as a high-stakes game of Jenga, but instead of blocks, it’s your roof taking the fall. These fallen trees can cause serious damage to roofs, fences, and structures — and repairing them can get pricey fast. To avoid this, consider upgrading to stronger roofing materials, reinforcing structural supports, or improving your windows. And our professionals will help you navigate local regulations, so you’re not bogged down in paperwork.
Insurance Claims: Let the Pros Handle It
Dealing with insurance after storm damage can feel like navigating a maze with no map. But when you work with mitigation experts who know how to deal with insurance companies, you get an ally who understands your policy and can document everything correctly. This helps ensure your claim is processed quickly, avoiding delays and reducing the risk of a lower payout.
Call the Pros
Working with professional remodelers affiliated with the West TN Home Builders Remodelers Council is the best way to restore your home and prepare for future winters. They’ll help with everything from assessments to repairs and upgrades, ensuring your home is ready for whatever winter throws at it. So, don’t wait for the snow to start falling — get started today and rest easy knowing your home is ready for anything!
Rebuilding the Dream
A Midtown home gets a contemporary upgrade.
BY CHRIS MCCOY
A fter you’ve lived in a house for a while, there comes a time when you have to ask yourself, should we stay, or should we go? Your life has changed over the years, so what you needed a decade or two ago is not necessarily what you need today.
A family in Midtown recently found themselves asking this question. They had lived in their 1912 house for about 20 years and raised a family there. Over time, they had slowly changed what they could, and the home was all the
better for it. But now, they’re down to one teenager at home, and the limitations of their current dwelling were clear.
“The kitchen was very small,” say the homeowners (who asked to remain anonymous). “We really didn’t have much of a family room, but a very small area where our TV and sofa were, and it was tiny. The back of the house consisted of an enclosed porch that was not on a proper foundation, so the back of the house was gradually sinking. We had a gap in our back door that
probably dropped two inches in ten years. Right before we did the demolition, we had a squirrel living in there. It was time.”
Instead of moving, the homeowners enlisted architect John Jones and RKA Construction to reimagine their familiar space.
“These homeowners had dreamed of this project for years and had a vision of what they wanted, visually and functionally,” says Logan Ray, senior project manager for RKA Construction.
“They wanted some living
area, they wanted to improve the kitchen, and they wanted some utility space so they could do things like laundry,” says Jones.
“The big idea is the addition on the back for a family room with bookcases. There’s an entry — kind of a transition space, when you come in from the outdoors — and then there’s a family room with a fireplace, a television, and bookcases that’s open to the kitchen. The kitchen is all new appointments: Metalwork, appliances, and everything are all new.”
opposite page: Expanding the kitchen was a major priority for these Midtown homeowners. Architect John Harrison Jones subtly gained more space by pushing the island into the new addition. left: This new family room was built onto the back of a 1912 foursquare. The built-in bookcases were a plus for this family of avid readers. belowleft: Seen in this before photo, the kitchen was dark and cramped, and needed updating. belowright: This room, located in the back of the house, was cannibalized to create a scullery.
Reconceptualizing
I t’s easy to conceive of great changes to your house. It’s quite another thing to make the changes reality. Jones’ firm has tackled that process dozens of times.
“The challenge is to solve a problem, and to do it in a way that is sympathetic to the original house,” he says. “A lot of those houses have a lot of integrity, and they’re really nice. And so I like to do something that feels like it’s always been part of it.”
“He’s a very talented architect, and he gets it,” say the homeowners. “He’s lived in Midtown for a long time, and now downtown. Our biggest thing was wanting it to feel like the addition married with the rest of the house. We didn’t want it to look like a brand-new, shiny house attached to a 1912 home.”
They appreciated that Jones cautioned them that their original plans might change. “He’s done so many of these and he’s got good insight about certain things that we thought we wanted. He was like, ‘I’m telling
top: The homeowners had never worked with an interior designer before hiring Anna Lattimore. above: After doing laundry in their basement for 20 years, the addition of the scullery meant that washing was more convenient. “It’s hard to imagine what it was before,” they say.
have four big spaces around a central hallway. And so we used one of those rooms to put utility space into it.”
The scullery also doubles as a connecting space between the front and rear of the house. The homeowners used a pair of glass French doors, which they had removed in an earlier renovation phase and saved for just such an occasion, to control access to the new room. The scullery added a lot of sorely needed storage space, including two large pantries with rolling shelves.
Lack of storage is a common problem Jones encounters when renovating older homes. “People didn’t have closets back in the day,” he says. “They had an armoire, probably. Their living patterns were way different from what we have today. They didn’t have a giant wardrobe of clothing, and the kitchen was segregated from the rest of the house. Today’s living pattern is, everybody wants to be in one big tent, and we’ve all got too much stuff.”
“Interior Designer Anna Lattimore was seriously easy to work with. She had lots of energy, and listened to what we were looking for. She knew when to sort of push the envelope just a little bit in good ways. She was wonderful.” — Homeowners
you, in these houses I’ve done, they don’t use whatever it is that they thought they wanted,’ or he said, ‘This is one of those areas where you might want to go a little further than you thought you wanted to go.’ So we relied on his experience a lot in terms of what works well and what doesn’t.”
Since they moved in, the homeowners had been trekking to the basement to do their laundry. That needed to change, so Jones suggested adding a scullery.
“We just did some reorganizing of the ground floor plan to facilitate the utility function that they wanted — a storage room, pantry, laundry room, a half bath, that sort of thing,” he says. “We actually took over what I guess had been a bedroom back in the day. The house is what’s called a four-square plan. You basically
Unknown Challenges
O
ne of the biggest challenges in remodeling older homes is the unknown of what is behind walls and above ceilings,” says Ray. “There is no guarantee how the home was constructed and what condition the original structure is in after so many years. While these older homes are beautiful and full of history, they are also full of surprises.”
For this home, the biggest surprise came from outside. The renovation timeline coincided with the worst of the post-pandemic supply-chain problems. “It couldn’t have been a worse time from a materials cost standpoint,” say the homeowners. “We caught the peak of the lumber market. There’s some really expensive wood in this house.”
“There were some surprises during the demolition phase, but with the help of the design team and our trade partners, we were able to overcome these obstacles without jeopardizing any of the extremely intentional architectural details on the project,” says Ray.
Both architect and contractor agree: If you’re embarking on a major home renovation, it’s ideal to find another place to stay for a little while. “Definitely be prepared to move out,” says Jones. “It’s really hard to live through construction.”
But these homeowners decided to stick it out. “With the increase in price over what we had originally estimated with materials and labor, we were going to just live here and make it work and not spend money on going and renting another house or an Airbnb or a hotel,” they say. “We were just going to suck it up and make it work and spend our money in here, not on something temporary, just to make us more comfortable while the work was going on.” Even so, they admit, “It was pretty traumatic because we basically had to move our kitchen to the dining room.”
Depending on a microwave, with no running water on the first floor, the homeowners washed their dishes in the upstairs shower. “We bought those big busing bins that the restaurants use and just hauled stuff upstairs,” they say. “And thankfully we found the air fryer, which expanded our options on meals when the slow cooker just wasn’t doing it.”
“It’s a stressful process, and you have to be a little bit flexible, and your expectations need to be flexible, because things are very expensive these days, and things don’t move quite as fast as you hoped they would,” says Jones.
But after months of work, expense, and hardship, the chaos was worth it. Today, the homeowners say they barely think about the inconveniences of the renovation period. “They’re all distant memories and we’re very easygoing people. It’s hard to imagine what it was before and just how we lived in it before. This is how we always wanted to live in this house.”
It’s hard to imagine anyone better prepared to seize the challenge of running the United Way of the Mid-South. Tomeka Hart Wigginton took on the job in December as president and CEO of the nonprofit powerhouse and brings with her a long résumé of achievement.
e organization was led for many years by the Rev. Dr. Kenneth S. Robinson, who served nearly ten years as president and 25 years as a board member and volunteer. For his successor, it’s a summons to an endeavor with high expectations and one that, in a way, she’s been preparing for her entire life.
“I’ve done quite a few things in my life, and early on I would think, there must be something else,” says Wigginton. “It wasn’t that I was always looking for a new adventure. What I really wanted was something with this kind of purpose and impact. It’s always been about helping the community.”
A native Memphian, Wigginton says, “I grew up around the same kind of families and communities that I’ve been trying to serve for all of my career.” e proud graduate of Trezevant High School soon realized that the Memphis school system couldn’t match what high schools in other cities offered.
While earning a bachelor’s degree in education at the University of Tennessee in Knoxville, she says, “I met friends from other schools there and thought, oh, they had different opportunities than I had.” She knew all along she wanted to be a teacher, but her mission gained clarity in college. “I wanted to help students who came from communities like mine who, through no fault of their own, are under-resourced. But it takes adults in those communities to help those students, and that led me to be a teacher.”
Even then, she was intent on getting more involved in the big picture. “I wanted to teach and practice law, and be a business leader — all these things,” she says. “I had a teacher once tell me, ‘You live a lifetime, you can fit it all in.’ So I was always open-minded about change. After teaching for five years in Georgia, I came back to Memphis and fell back in love with my city.”
While attending law school at the University of Memphis, Wigginton engaged in community affairs, volunteering at the Boys and Girls Clubs of Greater Memphis. After graduation, she worked in employment law and admits she appreciated the opportunity, but felt that it was not her true life’s purpose.
While living in Georgia, she earned an M.B.A. from Kennesaw State University. She used her background in education and business doing training for corporate clients in areas such as diversity and avoiding sexual harassment. “I was serving people, but there was still something missing,” she says. She kept thinking, “ is is not really the issue that I’m trying to wake up every day and solve.”
She felt that she needed to refocus on education, but not in the classroom. “It took me a couple of years and I decided to run for the school board after complaining — like everybody else — that we needed people to get involved,” she says. “But I had no idea what it meant to run for any office.”
Even so, she won election to the Memphis City Schools board in 2005 and served for eight years, including a term as board president. e
Tomeka Hart Wigginton
experience opened her eyes to how a public position worked. “It was about people, about community, doing the hard work, and getting cursed out at school board meetings because you’re trying to do the hard work,” she says.
In 2007, she stopped practicing law and became president and CEO of the Memphis Urban League, a position she held until 2012. There she was able to serve the community as the leader of a nonprofit. It also was something of an introduction to the United Way of the Mid-South, which had the Urban League as one of its client organizations.
“I started my CEO journey under the watch of United Way and it shaped what I know about leadership,” she says. “I learned what it means to be a community leader at the institution level and understanding that I didn’t have to figure out everything. There are other organizations around the corner trying to figure it out too. I learned that through the United Way.”
Wigginton developed that national view of leadership at the Urban League and further refined it later when she was senior program officer at the Bill & Melinda Gates Foundation, where she managed grants related to education policy and advocacy. “At Gates, they take their grantees under their wing,” she says. “And I learned how to transform systems.”
With a national view of how philanthropy operates, she continued to plumb how to do larger work in public policy, innovation, and the community. As she dug deeper, she realized, “I’m supposed to be in philanthropy, but it needs to be community-facing.”
Over time, she became further involved in related organizations, building on her knowledge of systems and organizations. She was managing director at Blue Meridian Partners dealing with philanthropic investment and later founded her own consulting firm, the HarWigg Group.
As Wigginton puts it, she was doing her heart’s work, but was still thinking there was something more, a way for her to put her welllearned experiences to the best use. “And then the beloved Dr. Robinson sent an email last year announcing his retirement and my heart said, ‘That’s it.’”
Tomeka Wigginton is half of one of the city’s most prominent power couples. Her husband, Dr. Russell Wigginton, is president of the National Civil Rights Museum and deeply experienced in philanthropy, education, and executive management as well. When considering the position, she told him, “I recognize every opportunity that’s ahead for United Way. I’ve been there. I also see every challenge and those are what excite me.”
She ran it all through her mind. “Philanthropy is tough,” she says. “I know it because I spent eight years in big philanthropy. But I know
how to pierce philanthropy because I know what philanthropy is looking for.”
And Wigginton got up to speed on United Way of the Mid-South as well, studying financial reports and doing the research. “Something said to me, this is it. It’s the opportunity of this 100-plus-year-old organization, the resilience, right through its ups and downs. It’s still here. It serves at the right level because it touches every piece of this community, from people who grew up here like me: the working poor who just need assistance, but also the opportunity to work at the systems level.”
“The challenge is that it’s harder to get the flexible dollars that you need to do innovative and strategic work. But the pendulum always swings. And the opportunity is for philanthropy and organizations like the United Way to have a path to scale. We are not just serving a classroom or one singular community.”
e organization has partnerships galore, not just with client agencies but at all levels, including municipal governments and eight counties in a three-state area. She was so ready to take on the challenges. And there are plenty of them.
“With philanthropy, the pendulum swings,”
Wigginton says. She points out that the Covid pandemic allowed philanthropic organizations to open up and make it easier to provide funding. ere was an emphasis on understanding outcomes focused on impact and responsiveness. And there was an eye to addressing poverty comprehensively.
But post-pandemic, some of those funding streams began to run dry. Furthermore, with a new administration coming into
Washington, both givers and receivers of grants must remain nimble to adapt to future uncertainties.
“ e challenge is that it’s harder to get the flexible dollars that you need to do innovative and strategic work,” she says, “but the pendulum always swings. And the opportunity is for philanthropy and organizations like the United Way to have a path to scale. We are not just serving a classroom or one singular
Tomeka Hart Wigginton
community. We’re in three states; we’re in eight counties. And the fact that we already have the infrastructure creates an opening for philanthropy to see us as a viable partner.”
Wigginton notes that the United Way has been raising funds in this community for a long time and is acutely aware of the importance of innovation and awareness. The latest annual report shows that the group offered financial support to 81 nonprofit agencies, helping more than 275,000 people across the Mid-South.
“We move people from where they are to where they dream to be.”
“People understand that it is not just about funding organizations separately, but the connectivity, the collective impact that we can have,” she says. “That’s the wave for where philanthropy is headed around place-based partnership, and we’re driving the dream.”
In fact, her predecessor, Kenneth Robinson, had conceived an initiative called just that — Driving the Dream — to reach the needs of the community more completely. Wigginton describes the initiative as a collective impact strategy where the United Way works to coordinate with multiple organizations.
“We can make life easier for the people who need it. If a family that’s suffering from food insecurity also suffers from housing insecurity, they may not have all the support they need for their children to go to school. It could be clothing, it could be something else like health issues. So what Driving the Dream does is coordinate the partners and the agencies that serve in those multiple facets.”
Or put more plainly, “We move people from where they are to where they dream to be.”
Founded in Denver in 1887 as the Charity Organization Society, the local organization, originally called the Memphis Community Fund, began here in 1923. As one of 1,800 United Ways worldwide, its longevity and global network provide a variety of resources that enhance its work. With such a strong structure, Wigginton sees opportunities in coming years.
“We are focused on a set of distinct outcomes,” she says. “And I really want us to be known as the premier organization that’s building the social and economic mobility infrastructure in the region. It will take us meaning we’re smarter about data, we’re smarter about accountability, we’re smarter about the outcomes that we’re seeking, and we are the organization where people are coming to say, how do I do this?”
She has a definite goal path in mind. “I want us to be able to say that we’re not just serving people, we’re making an actual dent. Their economic mobility went up because the United Way did these things. And that’s where we’re headed.”
AWARDS | 2025
COMPILED BY JON W. SPARKS
HONORING THE VERY BEST IN LOCAL TECHNOLOGICAL ACHIEVEMENT.
It’s everywhere: Technology has become an integral part of our lives in the twenty-first century, providing the tools for something as simple as sending a message to a friend, or as complex as keeping track of an international logistics route. And Memphis is home to many companies and professionals in the technology field who strive to find innovative and cutting-edge solutions to any problem.
In partnership with the SOCIETY OF INFORMATION MANAGEMENT MEMPHIS CHAPTER , and cityCURRENT Memphis Magazine is pleased to honor the winners of our second annual MEMTECH Awards, dedicated to celebrating the tech leaders and innovators in the Greater Memphis area.
ey work for educational institutions, municipal governments, innovation nonprofits, global hospitality firms, and more. ey are bringing years of experience and dedication to the industry as well as leading and mentoring the coming waves of tech talent. And all continue to keep pushing Memphis forward.
Our eight MEMTECH winners for 2025 will be honored at a dinner event at the FEDEX EVENT CENTER at SHELBY FARMS PARK on THURSDAY, FEBRUARY 27TH . For more information, go to MEM TECHAWARDS.COM
trailblazer KIMBERLY M. BAILEY
As vice president of information technology and chief information officer for LeMoyne-Owen College, Kimberly M. Bailey has worked in IT since 1995. “It’s been an incredible journey,” she says, “full of growth, challenges, and milestones, which has led me to serve in my second chief information officer role.”
Bailey oversees the strategic direction of the college’s technology initiatives. “I’m responsible for making sure our IT systems run smoothly, improving cybersecurity, and supporting the technology that empowers our students, faculty, and staff,” she says. “My role is focused on leveraging technology to innovate, improve efficiency, solve problems, and ensure alignment with the institution’s mission and objectives.”
She says that the strides she’s made in her field have all contributed to her success. “I consider every opportunity in my career a personal and professional achievement, from serving as a network analyst for the Memphis Grizzlies during their move to FedExForum to founding my own technology consulting company, K Bailey Business Group.”
A standout moment was becoming the first Black woman chief information officer for the City of Memphis. “Leading the city’s technology efforts during the Covid-19 pandemic was a profound experience,” she says, “teaching me invaluable lessons in resilience, innovation, and leadership that continue to shape my work today.” ese achievements have come with challenges, which she says are often a matter of perspective. “One of the
toughest aspects is navigating the experience of being a Black woman in tech and often the first or only one who looks like you in a particular space — it can be both inspiring and demanding. Additionally, technology is inherently about change and efficiency, and one of the biggest hurdles is encouraging people to embrace those changes and adopt new ways of working.”
Bailey adds, “My faith in God is a huge source of strength and guidance for me. I’m also blessed with personal and professional mentors who encourage me along the way. My daughter
inspires me daily. I want to show her that anything is possible. And my friends, who are there for both the highs and the lows, remind me to K.I.M. — Keep It Moving — no matter what life throws my way.”
For her, an inspirational saying is “Forward ever, backward never” from the Rev. W.C. Ingram. “It was the motto of the church I grew up in, and it has stayed with me over the years. Whenever I need encouragement, it reminds me to let go of the past, embrace the present, and keep looking ahead to the future.”
Contemplating that future, Bailey sees several things happening in the next five years:
BROADER AI ADOPTION
AI will continue to transform industries, but we need to ensure it’s used responsibly and equitably.
HEIGHTENED FOCUS ON CYBERSECURITY
With increasing cyber threats, there will be a stronger emphasis on protecting data and systems.
GROWTH OF THE METAVERSE AND EXTENDED REALITY
Virtual and augmented reality will transform how we learn, work, and connect.
ENVIRONMENTALLY CONSCIOUS TECHNOLOGY
e push for greener, more energy-efficient tech solutions.
EQUITABLE TECHNOLOGY
Having affordable technology distributed fairly and inclusively across all communities.
INCREASED
REPRESENTATION OF WOMEN OF COLOR IN TECH LEADERSHIP
More women of color will step into influential roles, shaping the future of the industry.
legacy award
EDWARD C. “ED” CHARBONNET
For half a century, Ed Charbonnet has been working in the IT industry. Since 1974, he has worked for Parts, Inc., served as vice president at AutoMark, and been IT director at ACH Food and ServiceMaster Diversified Health. He has been co-chair of SIM Outreach since 2005 and vice president for development for Amador of America since 2012.
“When I think of my legacy, I focus on three areas,” he says. “One is the family that Michelle and I built, including three adult children, of whom we are very proud. Another is in various IT leadership roles where I’ve mentored numerous people and seen them develop into leadership roles. And third are the people I have helped outside of the office — the legacy of young people learning to experience the potential of technical careers.”
Charbonnet says that those who thrive on service to others do not do it for recognition. “We do it because we genuinely know that we gain as much or more from our working with them. And we know that the whole community gains as we increase and share skills.”
With this in mind, Charbonnet is grateful to his influences, including his parents as well as teachers, professors, and mentors early in his career. “Most influential to me was my incredible father who patiently encouraged me to explore,” he says. “Because I got an early start thanks to family, it became a passion of mine to see young boys and girls get an early start and gain strong experience
with technology so they might choose careers beneficial to both them and our community.”
He’s most proud of what he’s done at the Society for Information Management (SIM) for IT executives. “It has empowered me to co-develop in my 20 years as co-chair of the Outreach committee,” he says.
“We fund and helped run the Memphis Library summer programs, and starting in 2015 we became involved in the National FIRST robotics programs
through White Station High School and the Boys and Girls Club Lego Robotics program.”
Charbonnet adds, “Our outreach has expanded from $5,000 annually back in 2003 to over $40,000, and I mostly spend my time seeking out new opportunities and overseeing the goals of ongoing programs. But I still ask each program to give SIM time to have professionals come to see their work and talk about career opportunities and how rewarding they can
be. Meanwhile, since 2003, SIM has funded programs for almost $600,000 and affecting over 6,600 students. Many of these then have gone on to great tech programs at our local and nearby universities.”
It will come as no surprise that he sees the next five years in tech as being significant for robots and robotics.
As for career accomplishments, Charbonnet goes back to the late 1970’s. “I was programming 64KB minicomputers in assembler language,” he recalls. “ e phone lines were either 2400BPS dial-up or 4800BPS dedicated multi-drop lines. Even in that primitive environment, we programmed the ability to remote-control and update the software down these phone lines.
“And in my current position, I have used Python to write a detailed complex monitoring system to analyze system parameters and database apps parameters at each of our many remote Linux systems. It is programmed to watch for patterns and report these problems to support people before the user becomes aware of the issue.
is is one of the tools that have helped us reduce telephone support staff from six to two.”
Charbonnet says his life has been guided by a quote from author and motivational speaker Paul Boese: “Forgiveness does not change the past, but it does enlarge the future.”
Community Leader NATE SMITH
Epicenter works with founders of innovative businesses to provide what is needed to develop, launch, and grow their ventures in the Memphis area. Nate Smith has served two years as director of programs at Epicenter and ten years in the venture capital industry.
In this capacity, he leads the nonprofit’s programming for startups and corporate partners, which entails developing and leading classroom-style programs, building partnerships, and connecting entrepreneurs with the resources they need to build growing, sustainable businesses.
Smith says his most significant effort has been developing Epicenter’s Logistics Opportunity Challenge. “I worked with my colleagues and our partners at Alchemist Accelerator,” he says. “Last year, during our first Logistics Opportunity Challenge, we brought together logistics technology companies from across the country and logistics corporations from across the Greater Memphis area for an amazing event about the biggest problems facing the industry. at helped put Memphis on the map as a major site for logistics innovation.” e biggest challenge in
his area, he says, is “the lack of investment capital and other resources available for startups in Memphis. Our city has amazing new technology companies but we lag far behind our peer cities
like Tulsa, Birmingham, and Nashville in the amount of investors, accelerators, events, support organizations, and networking opportunities for entrepreneurs.”
Despite these needs to catch
up, Smith says, “I am most influenced by the entrepreneurs in Memphis who consistently blow me away with what they are able to accomplish with a small fraction of the resources available to companies on the coasts.”
For inspiration, he cites a passage from Ursula K. LeGuin’s e Dispossessed: “We know that there is no help for us but from one another, that no hand will save us if we do not reach out our hand. And the hand that you reach out is empty, as mine is.”
Smith says, “At the end of the day, all we have is each other. It is incredibly important that we see ourselves as part of a community, and the best way to help yourself is to help someone else.”
Looking towards the future, he says, “We are heading towards a seismic shift in the way that venture investing is done — heading away from lumpy, larger fundraising rounds that sustain companies for years, and towards more frequent, smaller rounds at smaller valuation increases.”
Cyber Security Leader of the Year
ALEX TARTERA
With more than three decades of experience in technology, Alex Tartera has leveraged his extensive background to serve as a cyber security leader for the past ten years.
“My role involves anticipating, safeguarding, and mitigating risks in the ever-evolving threat landscape,” he says. “I stay ahead of emerging threats by implementing robust defense strategies, thereby protecting digital assets, including sensitive data and intellectual property, to ensure they remain secure against cyber threats. I also provide proactive risk management and collaborate with cross-functional teams to ensure comprehensive security measures are in place.”
Tartera’s most recent achievement was successfully managing the Crowdstrike outage. “In the realm of cyber security, preparation is paramount,” he says. “We conduct rigorous tests, breach attack simulations, and disaster recovery plan drills to be ready for any eventuality. While it’s common to practice defense, having such thorough preparation allowed my team to execute flawlessly in a real-world scenario. is incident demonstrated that our commitment to meticulous preparation ensures we can handle actual threats effectively.”
One of the biggest challenges in cyber security is the ever-changing landscape.
“It’s like a strategic game where threat actors continually develop new techniques and technologies to exploit vulnerabilities,” he says. “My team must
stay up to date and anticipate these evolving threats in order to build robust defenses against potential attacks.”
Tartera continues, “I’ve been fortunate to have several mentors throughout my career, but being a part of SIM has
been the most rewarding experience. e members are not only incredible mentors but also feel like family. ey genuinely care about each other and are always ready to offer support during a crisis.” e ad slogan “Just Do It” is a powerful motivational quote for him. “It emphasizes the importance of taking swift and decisive action. In a field where rapid response to threats is crucial, this quote encourages professionals to be proactive, confident, and determined. It also highlights the need for continuous improvement and resilience in overcoming the complex challenges that cyber security presents.”
In the next five years, Tartera says, “AI brings significant value by automating tasks, enhancing decision-making, personalizing experiences, and driving innovation. However, it also presents challenges such as security risks, ethical concerns, job displacement, and the need to build trust. Balancing these benefits and challenges is crucial to maximizing AI’s positive impact while mitigating potential downsides.”
Technology Educator of the Year
OLAF SCHULZ
After serving four years as engineer-in-residence, Olaf Schulz has been at Epicenter full-time for 18 months. He brings 27-plus years of MedTech experience in R&D, business development, and manufacturing across startups and mid-size biomedical companies.
“I’m the director of the MedTech programs, which includes our top-ten nationally ranked ZeroTo510 Accelerator,” he says. “We help early-stage startups through business planning, product, development, and navigating FDA regulations and reimbursement complexities.”
Schulz says that his most significant achievement in the field has been “revitalizing the regional MedTech entrepreneurship space by injecting fresh energy and creating opportunities for innovation and growth.”
Along with that comes issues, particularly access to capital. He says, “It remains a major challenge in our region, leading many portfo-
lio companies to relocate,” he says. “Addressing this gap through strategic partnerships and new funding initiatives is crucial for retaining talent and innovation locally.”
Schulz has, however, a high regard for the talent he works with.
“I’m inspired by the grit and determination of our entrepreneurs,” he says. “Despite significant funding disparities — female entrepreneurs receive only 2 percent, minority founders 0.5 percent, and female minority entrepreneurs just 0.1 percent of all VC funding — our entrepreneurs persist. In spite of all the headwinds, they are determined to fill unmet needs in the healthcare community.
Toward that end, he finds inspiration in an African proverb: “If you want to go fast, go alone. If you want to go far, go together.”
Schulz sees key changes in the next five years. “As large local MedTech institutions contract, Memphis stands at a crossroads,” he says. “I see immense potential to activate local talent through targeted, industry-specific programming, positioning our region as a hub for MedTech innovation — MedTech 2.0. With the right resources, Memphis can become a launchpad for the next wave of transformative companies.”
Crisis Leadership
TONY FISCHER
As the technology leader for the City of Germantown for more than 13 years, Tony Fischer says, “My career in technology spans more than 30 years, including extensive experience in the public and private sectors. I have worked as a FEMA urban search and rescue communications specialist for more than 20 years.”
For the City of Germantown, he says, “I oversee IT operations and strategy to ensure secure, efficient, and innovative solutions for the community. is includes managing infrastructure, safeguarding systems, and enhancing emergency communication capabilities. I create solutions that improve crisis response and service continuity.”
Fischer led Germantown’s response to the 2024 cybersecurity incident. “I prioritized supporting my team as they worked tirelessly to restore critical systems. My experience in disaster zones taught me the importance of clear communication and resilience. anks to the team’s dedication and our proactive
use of cloud-based infrastructure, we were able to maintain essential services like utilities and finance while minimizing disruption to the community.
Fischer sees cybercrime as a major problem in the industry. “One of the biggest challenges for IT teams in mid-sized and smaller organizations is competing with cybercriminals who are often better funded, better staffed, and highly motivated,” he says.
Two key influences shaped his career. “I took my first programming class at six years old, which sparked a lifelong passion for technology,” he says. “At 16, I became a volunteer firefighter, and during college I
worked as a full-time firefighter. ose experiences instilled in me a deep understanding of emergency services and the importance of staying calm under pressure.”
Fischer sees changes coming in the industry in the next five years.
“We’ll see advancements in artificial intelligence, cloud-based solutions, and smart city technologies fundamentally transforming municipal operations. At the same time cyber threats will demand even greater vigilance and resilience. Innovation with preparedness are two factors that will remain vital as cities navigate a rapidly changing technological landscape.”
CIO/IT Leader – Public Sector MARCUS HOBGOOD
He has been with St. Jude Children’s Research Hospital for more than three years, but Marcus Hobgood’s career in healthcare IT began in 1998.
He and his team are responsible for the architecture, design, and operations of the technical infrastructure at St. Jude. ose include data center and critical technical infrastructure, servers/computers, system administration, storage, networking and observability, A/V and telephony, and cloud and application hosting services.
Hobgood says: “ e Application Hosting team delivers reliable and scalable solutions to ensure critical applications are always available and performing optimally.
“Our Technology Operations team supports the mission by delivering IT services through proactive monitoring, continuous improvement, and process excellence.
“ e Modern Work Services team focuses on enhancing the user experience, improving productivity, and reducing friction between
users and technology.
“Transport & Reliability Services focuses on providing reliable and secure wired and wireless connectivity to customers.”
Hobgood says he has been fortunate to be involved in large transformational projects during his career. “Putting an EHR system into the Louisiana Public Hospital system post-Katrina was the largest,” he says. “My most significant achievement is helping to build highly capable teams that add value to the mission. Building leaders that enable transformation to occur is the accomplishment I am most proud of.”
What motivates him is one of the St. Jude
Values — seven principles that the organization champions for its employees. “What’s inspirational to me is to ‘Embrace the challenge to create a new tomorrow.’ I think about that on a daily basis and try to make the future incrementally better every day.”
Hobgood says the tech industry will be heavily impacted by innovation. “Much of the work we have to do is incredibly complex, and complexity has increased as we build more integrations and generate more data. I do think we will see efforts to harness these generative AI tools and focus them on reducing complexity — not adding more.”
CIO/IT Leader – Private Sector NAVEEN MANGA
Since August 2021, Naveen Manga has been global chief technology officer at Marriott International. Prior to joining Marriott, he was with Hilton for 10 years. He has more than 20 years of business technology leadership experience spanning travel and hospitality, manufacturing, education, consumer services, financial services, consulting, nonprofit, and healthcare.
As Global CTO at Marriott, Manga is responsible for global technology strategy, innovation, and transformation to support growth and drive long-term business value. His specialties include IT strategy, technology roadmaps, enterprise architecture, product management, agile delivery frameworks, development methodologies, business-technology alignment, and executive stakeholder management.
Manga graduated from the University of Memphis with a master of science in business administration with concentration in Information Systems. He has served on the Board of Trustees at Lausanne Collegiate
School since 2016.
In a recent interview with Afrotech.com, Manga said that Marriott is stepping up its technological offerings: “Marriott is known for incorporating various technological advancements to enhance guest experiences, streamline operations, and improve overall efficiency in the hospitality industry. Putting the customer at the center of everything we do, Marriott leverages technology to provide value to our guests, on-property associates, and partner owners across all parts of the customer experience.”
Marriott International recently announced an innovative program, the Marriott Tech Accelerator in Hyderabad,
Telangana, India. “Our mission-driven Global Technology team deeply believes in the transformative power of our innovations,” he says, “not just for our company, but for the entire hospitality and travel industry. To serve our customers worldwide, we believe in building strong and talented teams across the globe.”
Manga has said, “To drive innovation and serve customers worldwide, global brands must tap into the power of diverse, global talent.” Toward that end, he adds, “Empowering and inspiring tomorrow’s innovators is the key to build a talented future workforce.”
Making a Difference
Amy Richards is a woman on a mission.
BY BRUCE VANWYNGARDEN
plied her bartending skills at Rum Boogie, Wet Willie’s, and Dick’s Last Resort. “It was great for a while,” she recalls, “but it’s so seasonal. In the summertime, you’re rich, and in the winter, you’re broke.”
en came a break: “Danny Sumrall was the Half Shell owner,” she says, “and I knew his daughter from Houston’s. He hired me — and 23 years later, I’m still here!”
Richards also teaches science to sixth-graders at West Collierville Middle School. It’s her tenth year of teaching in elementary and middle school. “When my son started school, I just decided I wanted to teach, so I went back to get a degree and eventually graduated from the University of Memphis,” she says. “And I just recently finished my master’s.”
“People can come here and be in the worst mood and leave later in the best mood. That means I’ve done my job. It’s not about getting somebody drunk. It’s about coming together, having some laughs, and forgetting about all the stuff going on outside of here.” — Amy Richards
My father used to say to me that everybody has a gift. My gift is talking,” says Amy Richards. “I love to meet people and make them feel good, whether it’s here or in a classroom full of sixth-graders.”
Richards has been bartending at the Half Shell — an East Memphis institution — for 23 years. It’s a job that has shaped her life in more ways than one.
“ is place is iconic,” she says. “Most people who’ve been in Memphis a while know the Half Shell, and it’s become family to me. I raised my son while working here. I put myself through college working here. I went through breast cancer while working at the Half Shell. People who are here are family. We’ve seen each other through our best and worst times.”
Richards got her start in the restaurant business in 1992, when she was fresh out of Bartlett High School. “I was a server at Houston’s for three years, until I bugged my boss to put me behind the bar,” she says. “ en I spent time working at J. Alexander’s, and then Bahama Breeze. e ‘showtenders’ there taught me how to flip bottles and work with fire. It was the coolest thing ever, but I got tired of working at a corporate place.”
Richards’ next adventure led her to Beale Street, where she
Teaching meant Richards had to cut back on her bartending hours. She’s now just working Friday nights and Sunday brunch, but she still loves her Half Shell gig, and her enthusiasm shows in her genuine laughter and ready grin.
“What do you like to drink?” she says, getting down to business.
“I’m pretty easy, but nothing
too strong, considering it’s only 10:30 in the morning,” I reply. (It’s a pre-brunch cocktail and I don’t do much day-drinking these days.)
“How about a ‘Stoli Blueberi Raspberry Lemon Drop’? It’s fruity and sweet.”
“ at sounds almost healthy. Why not?”
Richards gets to work, mixing blueberry vodka with triple sec, simple syrup, lemon juice, and ice. She shakes the concoction vigorously. “We need to get some ice shards,” she says.
She strains the drink and pours it into a chilled martini glass and sets it on the bar. It’s pretty, and the first sip is delightful. ere’s an initial lemony tang, followed by a sweet blueberry finish. It’s frosty and refreshing with no liquor-ish edge.
“ is is really nice, Amy,” I tell her.
She turns to her manager who’s passing by and says, “He likes my drink, Neil.”
“Of course, he does,” says Neil. “He’s not a communist.”
Indeed, I am not. But I do like this place. It’s got old-school charm and some attitude. And it’s anything but corporate, which suits Richards to a T. “I love this job and I love my teaching job,” she says. “Part of the reason I got into teaching was because I’ve always wanted to make a difference in some way, to inspire people. One of my students got me a shirt that says, ‘I Made a Difference.’ It solidifies why I do what I do. People can come here and be in the worst mood and leave later in the best mood. at means I’ve done my job. It’s not about getting somebody drunk. It’s about coming together, having some laughs, and forgetting about all the stuff going on outside of here.”
at’s the kind of attitude that does make a difference, so my advice for you is to go see Amy Richards at the Half Shell and let her teach you something.
The Half Shell is located at 688 S. Mendenhall Road.
Amy Richards serving a “Stoli Blueberi Raspberry Lemon Drop.”
Old-fashioned pizza house with a lovely comfortable atmosphere where the staff has you feeling like you are in their pizza home. Delicious hot pizzas overflowing with toppings of your choice. Appetizers, salads, spaghetti, catfish, cheeseburgers, Philly cheese steaks, Broadway whole wings, daily plate lunch specials, and more. Located in Memphis’ Broad St. Arts District and look out, Memphis ... NOW a second location at 629 South Mendenhall at Poplar. Legendary Pizza since 1977. Call-in orders are welcomed!
Huey’s hueyburger.com
Huey’s is a Memphis institution with a history spanning over five decades. This local chain features crowd-favorite burgers, hand-made appetizers, specialty sandwiches, salads, and is also known for its many unique traditions: every location boasts frame and art covered walls commemorating the restaurant’s long history in Memphis, live local bands every Sunday, a full bar, and friendly graffiti left by customers over the years. It’s a fun, quirky establishment full of character and beloved by old and new generations alike.
Mulan Asian Bistro mulanbistro.net
Mulan Asian Bistro has been rated No. 1 best Chinese restaurant in Memphis for over 10 years. Mulan has been serving the greater Memphis area authentic Szechuan cuisine since 2004 now with four convenient locations: Midtown, East Memphis, Cordova, and Germantown/ Collierville area. Check out each location’s specific menu on our website at www.mulanbistro.net. Let us cater your family gathering, wedding, or anniversary party. We can also host work gatherings, birthdays, & Graduation parties in one of our spacious private rooms. Order online at www.mulanbistro.net!
Folk’s Folly
551 S. Mendenhall • 901.762.8200 • folksfolly.com
Founded in 1977, Folk’s Folly remains rare 48 years later as Memphis’ Original Prime Steak House. Folk’s Folly pairs fine dining and relaxed Southern hospitality in a comfortable atmosphere suited for any style of gathering. From prime cuts and fine wines to famous fried pickles in the lively Cellar Lounge, your preference is our pleasure. Experience the true Memphis tradition and its next-door prime cut shoppe Humphrey’s, which offers overnight shipping of Folk’s Folly favorites nationwide.
Mahogany Restaurant Collection
280 Island Drive • 901.249.7774 • MahoganyRiverTerrace.com
The Mahogany Restaurant Collection has opened Mahogany River Terrace at 280 Island Drive, Memphis, TN 38103 (thru the gates of Mud Island) offering the best view of the Mississippi River and Memphis Bridge. Located on Mud Island, this spot features a fusion of Creole and Southern cuisine, from whole fried fish to vegan dishes like oyster mushrooms with waffles. Reservations recommended, walk-ins welcome. Please visit our website, mahoganyriverterrace.com, for hours of operation.
Located in Germantown, TN, Sufi’s offers a unique dining experience featuring authentic Mediterranean and Persian cuisine. With a menu full of bold flavors and fresh ingredients, Sufi’s brings the rich culinary traditions of the region to life. Enjoy handcrafted cocktails and soak in the ambiance on the beautiful patio. Don’t miss the live belly dance shows every Friday and Saturday at 6:30 and 7:30 PM, adding an unforgettable cultural flair. Hosting a special occasion? Sufi’s private party room is perfect for celebrations. Discover a place where flavor, entertainment, and hospitality come together.
Memphis Dining Guide
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: dining@memphismagazine.com.
DOWNTOWN
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, $-$$
AMELIA GENE’S—Globally inspired fine-dining cuisine at the One Beale project, including Rohan duck, Wagyu filet, and an extensive cheese cart. 255 S. Front. 686-5051. D, $$-$$$
THE ARCADE—Possibly Memphis’ oldest cafe. Specialties include sweet potato pancakes, a fried peanut butter and banana sandwich, and breakfast served all day. 540 S. Main. 526-5757. B, L, D (Thurs.-Sat.), MRA, $
ARNOLD’S SMOKEHOUSE—A classic smokehouse with vegan and nonvegan options seasoned to perfection. Closed Mon. 2019 E. Person Ave. 922-5950. L, D, SB, $-$$$
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, MRA, $-$$$
BARDOG TAVERN—Classic American grill with Italian influence, Bardog offers pasta specialties such as Grandma’s NJ Meatballs, as well as salads, sliders, sandwiches, and daily specials. 73 Monroe. 275-8752. B (Mon.-Fri.), L, D, WB, MRA, $-$$
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. 150 Peabody Place, Suite 111. 779-4125. L, D, $-$$
BISCUITS & JAMS—Offering sweet and savory brunch with a Cajun flare. Specialties include smoked sausage or spicy fried chicken on
celebrate our city’s community table and the
biscuits, lemon blueberry waffles, and rum custard French toast. No walk-ins on weekends. 24 N. B.B. King Blvd. 672-7905. B, L, WB, $-$$
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, $-$$
BY THE BREWERY—Breakfast and lunch café, with a focus on Southern-style biscuits, salads, and soups. 496 Tennessee St. 310-4341. B, L, $
CAPRICCIO GRILL ITALIAN STEAKHOUSE
Offers prime steaks, fresh seafood (lobster tails, grouper, mahi mahi), pasta, and several Northern Italian specialties. 149 Union, The Peabody. 529-4199. B, L, D, SB, MRA, $-$$$$
CAROLINA WATERSHED—This indoor/outdoor eatery, set around silos, features reimagined down-home classics, including fried green tomatoes with smoked catfish, a buttermilk fried chicken sandwich, burgers, and more. Closed Mon.-Thurs. 141 E. Carolina. 321-5553. L, D, WB, $-$$
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, $-$$$
COCOZZA AMERICAN ITALIAN—”The red sauce joint of your dreams” serves up classic Italian-American fare from the owners of Majestic Grille. Closed Sun. 110 Harbor Town Sq. 609-1111. D, $-$$
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, $-$$
DOS HERMANOS KITCHEN—Breakfast and lunch concept by Eli Townsend in the Cossitt Library. 33 S. Front. 286-2399. B, L, $
ESCO RESTAURANT AND TAPAS—Shareable dishes, turkey ribs, and seafood mac’n’cheese at this 2 Chainz franchise. 156 Lt. George W. Lee Ave. 808-3726. L, D, $$-$$$
FERRARO’S CHEESY CORNER & PIZZERIA—Plenty of pizzas, along with a whole new cheese-inspired menu (fancy grilled cheeses and build-your-own mac and cheese bowls). 111 Jackson. 522-2033. L, D, $
FISHBOWL AT THE PYRAMID—Burgers, fish dishes, sandwiches, and more served in a unique “underwater” setting. Bass Pro, 1 Bass Pro Drive, 291-8000. B, L, D, $-$$
FLAME RAMEN—Traditional Japanese ramen restaurant serving up bowls of noodles. 61 S. Second St. 441-6686. L, D, wheelchair accessible, $-$$
FLIGHT RESTAURANT & WINE BAR—Steaks and seafood, with such specialties as bison ribeye and Muscovy duck, all matched with appropriate wines. 39 S. Main. 521-8005. D, SB, MRA, $-$$$
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, $-$$
GARDEN BRUNCH CAFÉ—Fish and grits, steak and eggs, and other upscale takes on Southern brunch classics. 492 S. Main St. 249-7450. B, L, $$
GOOD FORTUNE CO.—Authentic handcrafted noodles, ramen, and dumplings. 361 S. Main. 561-306-4711. L, D, $-$$
THE GENRE—Burgers, tenders, catfish, and plenty of vegan options made to order at this music-themed restaurant/lounge. 200 Poplar, Suite 105. 410-8169. B, L, D, $-$$
THE GOURMET GALLERY—A variety of elevated comfort dishes, like fried ribs and waffles, shrimp and grits, grilled salmon, and more. Closed Mon. 412 S. Main St. 848-4691. L, D, $-$$$
— breakfast
lunch
dinner
SB — Sunday brunch
WB — weekend brunch
MRA — member, Memphis Restaurant Association
$ — under $15 per person without drinks or desserts
$$ — under $25
$$$ — $26-$50
$$$$ — over $50
CATHERINE & MARY’S—A variety of pastas, grilled quail, pâté, razor clams, and monkfish are among the dishes served at this Italian restaurant in the Chisca. 272 S. Main. 254-8600. D, SB, MRA, $-$$$
CHEZ PHILIPPE—Classical/contemporary French cuisine with Asian and Nordic influences, presented in a luxurious atmosphere with seasonal tasting menus from chef Keith Clinton. Afternoon tea served Thu.-Sun., noon-3:30 p.m. (reservations required). Closed Sun.Tues. The Peabody, 149 Union. 529-4188. D, MRA, $$$$
GROOVY GRATITUDE—Offers a vibrant selection of cold-pressed juices, handcrafted smoothies, and healthy eats like paninis and acai bowls. Closed Sun. 605 N. Second St. 417-8007. B, L, WB, $ GUS’S WORLD FAMOUS FRIED CHICKEN—Serves chicken with signature spicy batter, along with homemade beans, slaw, and pies. 310 S. Front. 527-4877; 3100 Forest Hill Irene (Germantown). 853-6005; 2965 N. Germantown Pkwy. (Cordova). 373-9111; 730 S. Mendenhall. 767-2323; 505 Highway 70 W., Mason, TN. 901-294-2028. L, D, MRA, $ HAPPY MEXICAN—Quesadillas, burritos, chimichangas, vegetable and seafood dishes, and more. 385 S. Second. 529-9991; 6080 Primacy Pkwy. 683-0000; 7935 Winchester. 751-5353. L, D, $ HIVE BAGEL & DELI Bagels, bagels, and more bagels at this new downtown deli offering baked goods, sandwiches, and salads. Closed Mon./Tue. 276 S. Front St. 509-2946. B, L, $
HU. ROOF—Rooftop cocktail bar serves toasts with a variety of toppings including beef tartare with cured egg, cognac, and capers or riced cauliflower with yellow curry, currants, and almonds. Also salads, fish tacos, and boiled peanut hummus. 79 Madison. 333-1229. D, $ HUSTLE & DOUGH BAKERY & CAFE—Flaky, baked breakfast goodness every day with fresh pastries, sandwiches, and more at Arrive Hotel. 477 S. Main St., 701-7577. B, L, $
ITTA BENA—Southern and Cajun-American cuisine served here, located above B.B. King’s Blues Club on Beale St.; specialties are duck and waffles and shrimp and grits, along with steaks, chops, seafood, and pasta. 145 Beale St. 578-3031. D, MRA, $$-$$$
DINING SYMBOLS
JEM DINING—Chef Josh Mutchnick offers a dining experience that’s memorable, refined, unpretentious, and welcoming with dishes from around the world. Closed Sun./Mon./Tue. 644 Madison Ave. 286-1635. D, $$-$$$
KINFOLK—Breakfast with a side of nostalgia in Harbor Town. Specialties include biscuit sandwiches, steak and omelet plate, and brown butter mushrooms with jammy egg over grits. 111 Harbor Town Square. 457-5463. B, L, SB, WB, $-$$
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, $-$$
KOOKY CANUCK—Offers prime rib, catfish, and burgers, including the 4-lb. “Kookamonga”; also late-night menu. 87 S. Second. 578-9800; 1250 N. Germantown Pkwy. 1-800-2453 L, D, MRA, $-$$$
LITTLE BETTIE—New Haven-style pizzas and snacks from the Andrew-Michael team at Wiseacre’s Downtown location. 398 S. B.B. King Blvd. 334-9411. L, D, $-$$
THE LOBBYIST AT THE CHISCA—Chef Jimmy Gentry brings his farm-to-table ideas downtown, with seasonal, and sometimes weekly, new menus, and an emphasis on creative vegetable dishes. Closed Sun. 272 S. Main St., Suite 101. 249-2170. D, $$-$$$$
LOFLIN YARD—Beer garden and restaurant serves vegetarian fare and smoked-meat dishes, including beef brisket and pork tenderloin, cooked on a custom-made grill. Closed Mon.-Tues. 7 W. Carolina. 249-3046. L (Sat. and Sun.), D, MRA, $-$$
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, $-$$$
LUNA RESTAURANT & LOUNGE—Serving a limited menu of breakfast and lunch items. Dinner entrees include citrus glaze salmon and Cajun stuffed chicken. 179 Madison (Hotel Napoleon). 526-0002. B, D (Mon.-Sat.), $-$$$
MACIEL’S—Entrees include tortas, fried taco plates, quesadillas, chorizo and pastor soft tacos, salads, and more. Closed Sun. 45 S. Main. 526-0037, 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, MRA, $-$$$
McEWEN’S—Southern/American cuisine with international flavors; specialties include steak and seafood, sweet potato-crusted catfish with macaroni and cheese, and more. Closed Sun., Monroe location. 120 Monroe. 527-7085; 1110 Van Buren (Oxford). 662-234-7003. L, D, SB (Oxford only), MRA, $$-$$$ MESQUITE CHOP HOUSE—The focus here is on steaks, including prime fillet, rib-eyes, and prime-aged New York strip; also, some seafood options. 5960 Getwell (Southaven). 662-890-2467; 88 Union. 5275337. 249-5661. D, SB, $$-$$$
MOLLIE FONTAINE LOUNGE—Specializes in tapas (small plates) featuring global cuisine. Closed Sun.-Tues. 679 Adams Ave. 524-1886. D, MRA, $
MOMMA’S ROADHOUSE—This diner and dive at Highway 55 serves up smoked wings, burgers, and beer, among other solid bar-food options 855 Kentucky. 207-5111. L, D, MRA, $
PAULETTE’S—Presents fine dining with a Continental flair, including such entrees as filet Paulette with butter cream sauce and crabmeat and spinach crepes; also changing daily specials and great views. River Inn. 50 Harbor Town Square. 260-3300. B, L, D, WB, MRA, $-$$$
PLANT BASED HEAT EXPRESS—Flavorful, 100% vegan meals, including plants, plant-based meat, and kid’s meals. No reservations. Closed Sun. 363 S. Front St. 570-5339. L, D, $-$$
PRETTY TACO Fast casual tacos with a Memphis twist, like the Soul Burger tacos. Closed Sun./Mon. 265 S. Front St. 509-8120. L, D, $-$$
PROMISE South Main soul food restaurant (think turkey necks, meatloaf, fried catfish) using old family recipes. Closed Sun./Mon. 412 S. Main. L, D, $-$$
RENDEZVOUS, CHARLES VERGOS’—Menu items include barbecued ribs, cheese plates, skillet shrimp, red beans and rice, and Greek salads. Closed Sun.-Mon. 52 S. Second. 523-2746. L (Fri.Sat.), D, $-$$
ROCK’N DOUGH—A blend of Italian and American foods like artisan pizza, salads, pasta, burgers, and house-brewed beers. 704 Madison Ave. 587-6256. L, D, $-$$
SABOR CARIBE—Serving up “Caribbean flavors” with dishes from Colombia, Venezuela, Puerto Rico, and Cuba. Closed Sunday. 662 Madison. 949-8100. L, D, $
SAGE—Restaurant and lounge features daily lunch specials and tapas with such dishes as braised short ribs, teriyaki pulled pork, and the Sage burger made with Angus beef, avocado mash, fried egg, and flash-fried sage. 94 S. Main. 672-7902. L, D, WB, $-$$
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, $
SMURFEY’S SMOKEHOUSE—The beloved food truck has found a permanent home for their famous loaded nachos and fries with plans of adding breakfast soon. Closed Sun. and Mon. 149 Madison Ave. 337-7966. L, D, $-$$
SOUTH MAIN SUSHI & GRILL—Serving sushi, nigiri, and more. 520 S. Main. 249-2194. L, D, $
SOB—Elevated gastropub that serves favorites like general Tso’s cauliflower or duck fried rice. 345 S. Main. 526-0388; 5040 Sanderlin (East Memphis). 818-0821; 1329 W. Poplar Ave. 286-1360. L, D, WB, $-$$
SOUTH POINT GROCERY—Fresh and delicious sandwiches made to order at Downtown’s new grocery market. 136 Webster Ave. B, L, D, $
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, $-$$
SUNRISE MEMPHIS—Serves breakfast all day, including house-made biscuits, frittatas, kielbasa or boudin plates, and breakfast platters. 670 Jefferson. 552-3144; 5469 Poplar Ave. (East Memphis). 844-6117. B, L, MRA, $
TALK SHOP—Southern-style cuisine, a breakfast bar, and plenty of other cool dishes and drinks at the Caption by Hyatt. 245 S. Front St. B, L, D, $-$$
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, MRA, $$
TEXAS DE BRAZIL—Serves beef, pork, lamb, and chicken dishes, and Brazilian sausage; also a salad bar with extensive toppings. 150 Peabody Place, Suite 103. 526-7600. L (Wed.-Fri.), D, WB, $$-$$$
TUG’S—Famous for New Orleans gumbo, fabulous burgers, fried thin catfish, and specialty pancakes. Now serving Grisanti Crafted Pizza. 51 Harbor Town Square. 260-3344. B, L, D, WB, $$-$$$
WAHLBURGERS WILD—Wahlburgers brings its classic menu, but with a few gamey twists at the Bass Pro Pyramid. 1 Bass Pro Drive. B, L, D, $-$$
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, $
WINGMAN—Downtown lounge and hookah bar offering wings galore with ten signature sauces, and plenty of other goodies. 143 Madison Ave. L, D, WB, $-$$
MIDTOWN (INCLUDES THE MEDICAL CENTER)
ABNER’S FAMOUS CHICKEN—Fried chicken tenders and dipping sauces galore at this Mid-South staple. 1350 Concourse Ave, Suite 137. 425-2597; (East Memphis) 1591 Poplar Ave. 509-3351; (Cordova) 1100 N. Germantown Pkwy. 754-5355. L, D, $-$$
ABYSSINIA RESTAURANT—Ethiopian/Mediterranean menu includes beef, chicken, lamb, fish entrees, and vegetarian dishes; also a lunch buffet. 2600 Poplar. 321-0082. L, D, $-$$
ALCHEMY / SALT|SOY—Handcrafted cocktails and local craft beers with the Asian fusion dining concept from Salt|Soy. 940 S. Cooper. 726-4444. D, SB, $-$$
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, $ ASHTAR GARDEN—Southern twists on classic brunch dishes, and plenty of cocktails. Closed Mon.-Wed. 898 Cooper St. 4431514. L, D, $-$$
BABALU TACOS & TAPAS—Spanish-style tapas with Southern flair; also taco and enchilada of the day; specials change daily. 2115 Madison. 274-0100; 6450 Poplar, 410-8909. L, D, SB, MRA, $-$$
BAIN BARBECUE & BAKERY—Brian Bain’s popular Texas-style barbecue is back, alongside an assortment of baked goods. 993 S. Cooper. 310-4141. B, L, $-$$
BAR DKDC—Features an ever-changing menu of international “street food,” from Thai to Mexican, Israeli to Indian, along with specialty cocktails. 964 S. Cooper. 272-0830. D, MRA, $
BAR KEOUGH—It’s old-school eats and cocktails at the new CooperYoung neighborhood corner bar by Kevin Keough. 247 Cooper St. D, $ BAR-B-Q SHOP—Dishes up barbecued ribs, spaghetti, bologna, other classics. Closed Sun. 1782 Madison. 272-1277. L, D, MRA, $-$$
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, MRA, $-$$$
BARKSDALE RESTAURANT—Old-school diner serving breakfast and Southern plate lunches. 237 S. Cooper. 722-2193. B, L, D, $ (Temporarily closed.)
BAYOU BAR & GRILL—New Orleans fare at this Overton Square eatery includes jambalaya, gumbo, catfish Acadian, shrimp dishes, red beans and rice, and muffalettas. 2094 Madison. 278-8626. L, D, WB, MRA, $-$$
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, MRA, $-$$$
BOSCOS—Tennessee’s first craft brewery serves a variety of freshly brewed beers as well as wood-fired oven pizzas, pasta, seafood, steaks, and sandwiches. 2120 Madison. 432-2222. L, D, SB (with live jazz), MRA, $-$$
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, $-$$
CAFE 1912—French/American bistro owned by culinary pioneer Glenn Hays serving such seafood entrees as seared sea scallops with charred cauliflower purée and chorizo cumin sauce; also crepes, salads, and onion soup gratinée. 243 S. Cooper. 722-2700. D, SB, MRA, $-$$$
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, 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, MRA, $-$$
CAFE PALLADIO—Serves gourmet salads, soups, sandwiches, and desserts in a tea room inside the antiques shop. Closed Sun. 2169 Central. 278-0129. L, $
CAMEO—Three longtime Memphis bartenders join forces for creative cocktails, cheese boards, snacks, and Sunday brunch. 1835 Union Ave., Suite 3. 305-6511. D, SB, $-$$
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, MRA, $-$$
CENTRAL BBQ—Serves ribs, smoked hot wings, pulled pork sandwiches, chicken, turkey, nachos, and portobello sandwiches. Offers both pork and beef barbecue. 2249 Central Ave. 272-9377; 4375 Summer Ave. 767-4672; 147 E. Butler. 672-7760 ; 6201 Poplar. 4177962. L, D, MRA, $-$$
COMPLICATED PILGRIM—Quick-serve coffee shop, bar, and restaurant all in one at The Memphian hotel. 21 S. Cooper St. 538-7309. B, L, D, $-$$
THE COVE—Nautical-themed restaurant and bar serving oysters, pizzas, and more. The Stoner Pie, with tamales and fritos, is a popular dish. 2559 Broad. 730-0719. L, D, $
THE CRAZY NOODLE—Korean noodle dishes range from bibam beef noodle with cabbage, carrots, and other vegetables, to curry chicken noodle; also rice cakes served in a flavorful sauce. Closed for lunch Sat.-Sun. 2015 Madison. 272-0928. L, D, $
ECCO—Mediterranean-inspired specialties range from rib-eye steak to seared scallops to housemade pastas and a grilled vegetable plate; also a Saturday brunch. Closed Sun.-Mon. 1585 Overton Park. 410-8200. B, L, D, $-$$
EVERGREEN GRILL—Serving classic American cuisine like patty melts, burgers, phillies, and more to bring you the comforting taste of home. Closed Mon./Tue. 212 N. Evergreen St. 779-7065. L, D, X,$$-$$$
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, $
THE FARMER AT RAILGARTEN—Farmer classics include panseared catfish, gulf shrimp and grits, or a Gibson donut bread pudding. Closed Mon./Tue. 2166 Central. 313-0087. D, $-$$
FEAST & GRAZE—Whipped goat toast, open-faced grilled cheese, and other local pantry snacks and charcuterie boards. Closed Sun./Mon. Inside Brooks Museum, 1934 Poplar. 654-5926. L, $
FINO’S FROM THE HILL—Italian deli offers old favorites such as the Acquisto as well as a new breakfast menu. Germantown location paired with Happy Glaze Donuts. 1853 Madison. 272-FINO; 7781 Farmington Blvd. (Germantown). B, L, D, $
FLAME RAMEN—Traditional Japanese ramen restaurant serving up bowls of noodles in Midtown. 1838 Union Ave. 779-8666; 61 S. Second St., Suite 160 (downtown). D, $-$$
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. 207-6193. L, D, $-$$
FRIDA’S—Mexican cuisine and Tex-Mex standards, including chimichangas, enchiladas, and fajitas; seafood includes shrimp and tilapia. 1718 Madison. 244-6196. L, D, $-$$
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, MRA, $
GOLDEN INDIA—Northern Indian specialties include tandoori chicken as well as lamb, beef, shrimp, and vegetarian dishes. 2097 Madison. 728-5111. L, D, $-$$
GOOD GROCERIES MARKET & CAFÉ—Providing fresh, healthy, cruelty-free meals, Good Groceries offers a classic American menu with a twist: instead of pork, they use duck for their BBQ. They also sell quesadillas, mac-and-cheese, sandwiches, and more. Closed Sun. 585 S. Cooper St. 325-1269. B, L, D, $
GROWLERS—Sports bar and eatery serves standard bar fare in addition to pasta, tacos, chicken and waffles, and light options. 1911 Poplar. 244-7904. L, D, $-$$
GUAC FRESH MEX—Authentic Mexican cuisine and four types of guacamole. Closed Sun. 782 Washington Ave. 587-4100. L, D, $
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, $
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). 7543885; 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, 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, $
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, $-$$
INSPIRE COMMUNITY CAFE—Serving breakfast all day, in addition to quesadillas, rice bowls, and more for lunch and dinner. 510 Tillman, Suite 110. 509-8640. B, L, D, $
JACK BROWN’S BEER AND BURGER JOINT—Another spot to satisfy your burger craving, this time with 100% American Wagyu beef. 2197 Central Ave. 512-6957. L, D, $-$$$
LAFAYETTE’S MUSIC ROOM—Serves such Southern cuisine as po’boys, shrimp and grits, and wood-fired pizzas. 2119 Madison. 2075097. L, D, WB, MRA, $-$$
LOS COMALES—Authentic Mexican cuisine, daily specials, and strong margaritas. 1322 Madison. 440-8393; 345 Madison Ave. (downtown). 590-4524; 2860 S. Perkins (East Memphis). 369-0528. L, D, $-$$
THE LIQUOR STORE—Renovated liquor store turned diner serves all-day breakfast, sandwiches, and entrees such as Salisbury steak and smothered pork chops. 2655 Broad. 405-5477; 669 S. Mendenhall Rd. (East Memphis). B, L, D, $-$$
LOUIS CONNELLY’S BAR FOR FUN TIMES & FRIENDSHIP—An upgraded dive bar with a neighborhood feel and a rockin’ SMASH burger. Closed Sun. and Mon. 322 S. Cleveland St. 433-9582. L, D, $-$$
MADISON TAVERN—Indoor and outdoor seating available, plus a full menu with a range of comfort foods and drinks on tap. 2126 Madison Ave. 417-8029. L, D, $-$$$
MARY’S B.O.T.E.—This bar of tropical escapism offers over 30 specialty drinks, pizzas, bar snacks, and a cozy interior that transports customers to the beach. 21+ only. Closed Mon. 588 S. Cooper St. No phone number. D, wheelchair accessible, $
MEMPHIS PIZZA CAFE—Homemade pizzas are specialties; also serves sandwiches, calzones, and salads. 2087 Madison. 726-5343; 5061 Park Ave. 684-1306; 7604 W. Farmington (Germantown). 7532218; 797 W. Poplar (Collierville). 861-7800; 5627 Getwell (Southaven). 662-536-1364. L, D, $-$$
MEMPHIS TOAST—Provides authentic Memphian breakfast cuisine and features themed rooms to honor iconic Memphis figures. Specialties include French toast, shrimp and grits, and their little Lucille breakfast burrito. 954 Jackson Ave. 417-7817. B, L, WB, $-$$
MEMPHIS WHISTLE—Cocktails, cocktails, and even more delicious cocktails alongside burgers, sandwiches, and other tasty snacks. 2299 Young Ave. Closed Mon.-Tue. 236-7136. D, $-$$
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, MRA, $-$$
PAYNE’S BAR-B-QUE—Opened in 1972, this family-owned barbecue joint serves ribs, smoked sausage, and chopped pork sandwiches with a standout mustard slaw and homemade sauce. About as down-to-earth as it gets. 1762 Lamar. 272-1523. L, D, $-$$
PETALS OF A PEONY—Authentic Chinese restaurant serving chicken, fish, tofu, and more, smothered in spicy sauces. 2110 Madison Ave. 207-6680. L, D, $-$$$
THE PUBLIC BISTRO—Knifebird owners’ full-service American bistro with a menu by chef Gannon Hamilton. 937 S. Cooper St. Closed Sun. 509-2113. D, $-$$
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, $$
THE SECOND LINE—Kelly English brings “relaxed Creole cuisine” to his newest eatery; serves a variety of po’boys and such specialties as barbecue shrimp, andouille shrimp, and pimento cheese fries. 2144 Monroe. 590-2829. L, D, WB, $-$$
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). 854-0622; 2990 Kirby-Whitten (Bartlett). 377-2727; 6696 Poplar. 747-0001. L, D, $-$$$
SEN TRANG—Serving a wide variety of Chinese and Vietnamese soups, stir-fries, and noodles. 1615 Madison Ave. 276-0006. L, D, wheelchair accessible, $-$$
SHROOMLICIOUS MEALS—Vegan eatery with a heavy blend of (as the name implies) mushrooms. Closed Mon. and Tues. 394 N. Watkins St. 205-8413. L, D, $
SLICE MIDTOWN—Serving New York-style pizza as well as subs and pasta dishes (formerly known as Little Italy). 1495 Union. 725-0280; L, D, $-$$
SMOKY CITY BBQ—Serving authentic Memphis barbeque, including burgers, ribs, wings, and daily specials. Closed Sun. 1023 Jackson Ave. 425-3115. L, D, $-$$$
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, MRA, $-$$
STICKEM—Brick-and-mortar location for the popular food truck, which offers grilled meat on a stick. 1788 Madison. Closed Sunday. 474-7214. L, D, $
TEKILA MEXICAN CUISINE—Mexican cuisine with a modern twist. Specialties include chicken mole, enchiladas verde, and the trio special. 1433 Union Ave. 510-5734. L, D, WB, wheelchair accessible, $-$$$
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, $-$$
TAKASHI BISTRO—Fusion restaurant with an open kitchen that lets customers watch chefs prepare a variety of Japanese and Thai cuisine. 1680 Union Ave., Suite 109. 800-2936. L, D, $-$$.
TJ MULLIGAN’S—Cold drinks, comfort food, and plenty of live entertainment. 2021 Madison. 725-0770; 1817 Kirby Pkwy. (East Memphis). 755-2481; 8070 Trinity Rd. Suite 1 (Cordova). 756-4480; 2821 N. Houston Levee Rd. (Lakeland). 377-9997. L, D, $-$$
TONICA—Paella and other Spanish-inspired dishes with an Italian touch, alongside an extensive list of gin and tonics. 1545 Overton Park. Closed Mon.-Wed. D, $-$$
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, 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, $-$$
VIBE FOODS—By way of Colorado, superfood bar serves up clean and delicious meals and juices. Closed Sun. 1350 Concourse Ave. 572-1127; 3139 Poplar Ave. (East Memphis). 207-2535. B, L, $-$$
ZINNIE’S—Dive bar classic reopens with a makeover and signature Zinnaloni sandwich. 1688 Madison. 726-5004. L, D, $ 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, $-$$
CACHE 42 KITCHEN & COCKTAILS—Elevated fine dining (think golden rack of lamb or lobster queso) and cocktail lounge at MoneyBagg Yo’s restaurant; menu by chef Daris Leatherwood. Brunch and lunch options coming soon. 4202 Hacks Cross Rd., Suite 121. 494-5458. D, $-$$
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, $-$$
CURRY BOWL—Specializes in Southern Indian cuisine, serving Tandoori chicken, biryani, tikka masala, and more. Weekend buffet. 4141 Hacks Cross Rd. 207-6051. L, D, $
DELTA’S KITCHEN—The premier restaurant at The Guest House at Graceland serves Elvis-inspired dishes — like Nutella and Peanut Butter Crepes for breakfast — and upscale Southern cuisine — including lamb chops and shrimp and grits — for dinner. 3600 Elvis Presley Blvd. 443-3000. B, D, $-$$$
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, $-$$
FABULOUS FLAVORS & FRIENDS ”The Candy Lady” Precious Thompson Jones comes up with a little bit of everything: omelettes, quesadillas, t-bones and waffles, and plenty of soul food. 2063 E. Brooks Rd. 314-0735. L, D, $
THE FOUR WAY—Legendary soul-food establishment dishing up such entrees as fried and baked catfish, chicken, and turkey and dressing, along with a host of vegetables and desserts. Around the corner from the legendary Stax Studio. Closed Mon. 998 Mississippi Blvd. 507-1519. L, D, $
HERNANDO’S HIDEAWAY No one cares how late it gets; not at Hernando’s Hideaway. Live music, killer happy hour, and plenty of bar fare at this South Memphis hang. 3210 Old Hernando Rd. 917-982-1829. L, D, $ INTERSTATE BAR-B-Q—Specialties include chopped pork-shoulder sandwiches, ribs, hot wings, spaghetti, chicken, and turkey. 2265 S. Third. 775-2304; 150 W. Stateline Rd. (Southaven). 662-393-5699. L, D, $-$$
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, $
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, $-$$
MARLOWE’S—In addition to its signature barbecue and ribs, Marlowe’s serves Southern-style steaks, chops, lasagna, and more. 4381 Elvis Presley Blvd. 332-4159. D, MRA, $-$$
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, MRA, $
SUMMER/BERCLAIR/ RALEIGH/BARTLETT
901 HOT POT & KOREAN BBQ—All-you-can-eat hot pot and Korean BBQ, from short ribs to garlic shrimp. 2965 N. Germantown Pkwy. 512-4963. L, D, $$-$$$
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, $
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. 7792200. B, L, D, $-$$
DIM SUM KING—All the best from a selection of authentic Chinese dishes: roasted duck, sizzling hot plate, Cantonese BBQ, and plenty more. 5266 Summer Ave. Suite 65. 766-0831. L, D, $-$$
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. 7619898; 4040 Park Ave. 754-2520. B, L, D, $
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, MRA, $
LA TAQUERIA GUADALUPANA—Fajitas and quesadillas are just a few of the authentic Mexican entrees offered here. A bona-fide Memphis institution. 4818 Summer. 685-6857; 5848 Winchester. 3654992. L, D, $
LOTUS—Authentic Vietnamese-Asian fare, including lemon-grass chicken and shrimp, egg rolls, Pho soup, and spicy Vietnamese vermicelli. 4970 Summer. 682-1151. D, $
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, $-$$
NAGASAKI INN—Chicken, steak, and lobster are among the main courses; meal is cooked at your table. 3951 Summer. 454-0320. D, $$ 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, Suite 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, $-$$
QUEEN OF SHEBA—Featuring Middle Eastern favorites and Yemeni dishes such as lamb haneeth and saltah. 4792 Summer. 207-4174. L, D, $
SIDE PORCH STEAK HOUSE—In addition to steak, the menu includes chicken, pork chops, and fish entrees; homemade rolls are a specialty. Closed Sun./Mon. 5689 Stage Rd. 377-2484. D, $-$$
TORTILLERIA LA UNICA—Individual helping of Mexican street food, including hefty tamales, burritos, tortas, and sopes. 5015 Summer Ave. 685-0097. B, L, D, $
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, $-$$$
BROTHER JUNIPER’S—This little cottage is a breakfast mecca, offering specialty omelets, including the open-faced San Diegan omelet; also daily specials, and homemade breads and pastries. Closed Mon. 3519 Walker. 324-0144. B, $
CHAR RESTAURANT—Specializing in modern Southern cuisine, this eatery offers homestyle sides, charbroiled steaks, and fresh seafood. 431 S. Highland, Suite 120. 249-3533. L, D, WB, MRA, $-$$$
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, MRA, $-$$
PLANT BASED HEAT All of your favorite Southern-style recipes, but deliciously transformed into a vegan format. Specialties include the spicy fye junt burger, or the chopped ‘n’ smoked BBQ jackfruit sandwich. Closed Sun. 669 S. Highland St.; 363 S. Front St. (downtown). L, D, $
SAM’S DELI—Everything from sandwiches to bibimbap bowls at this local favorite. Closed Mon./Tue. 643 S. Highland St. 454-5582. L, D, $ EAST MEMPHIS (INCLUDES POPLAR/I-240)
ACRE—Features seasonal modern American cuisine in an avantegarde setting using locally sourced products; also small plates and enclosed garden patio. Closed for lunch Sat. and all day Sun. 690 S. Perkins. 818-2273. L, D, $$-$$$ AGAVOS COCINA & TEQUILA—Camaron de Tequila, tamales, kabobs, and burgers made with a blend of beef and chorizo are among the offerings at this tequila-centric restaurant and bar. 2924 Walnut Grove. 433-9345. L, D, $-$$
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, 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, 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, $
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, $-$$
BANGKOK ALLEY—Thai fusion cuisine includes noodle and curry dishes, chef-specialty sushi rolls, coconut soup, and duck and seafood entrees. Closed for lunch Sat. and all day Sun. at Brookhaven location; call for hours. 715 W. Brookhaven Circle. 590-2585; 2150 W. Poplar at Houston Levee (Collierville). 854-8748. L, D, $-$$
BELLE MEADE SOCIAL—Upscale Americana cuisine including lamb lollipops, spicy tuna stack, and steak & noodle salad. 518 Perkins Extd. 480-7054. L, D, $-$$$
BELMONT GRILL—Burgers, steak sandwiches, and other classic American fare at one of Memphis’ longstanding bars. 4970 Poplar. 767-0305. L, D, $-$$
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, $$-$$$ 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, $-$$
BOG & BARLEY—An all-Irish fine dining experience by the owners of Celtic Crossing, and a full bar with plenty of beer and 25-year-old Macallan. 6150 Poplar, Suite 124. 805-2262. L, D, WB, $-$$
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, $-$$$
BRYANT’S BREAKFAST—Three-egg omelets, pancakes, and The Sampler Platter are among the popular entrees here. Possibly the best biscuits in town. Closed Mon. and Tues. 3965 Summer. 324-7494. B, L, $
CAPITAL GRILLE—Known for its dry-aged, hand-carved steaks; among the specialties are bone-in sirloin, and porcini-rubbed Delmonico; also seafood entrees and seasonal lunch plates. Closed for lunch Sat.Sun. Crescent Center, 6065 Poplar. 683-9291. L, D, $$$-$$$$
CASABLANCA—Lamb shawarma is one of the fresh, homemade specialties served at this Mediterranean/Moroccan restaurant; fish entrees and vegetarian options also available. 5030 Poplar. 725-8557; 1707 Madison. 421-6949. L, D, $-$$
CIAO BELLA—Among the Italian and Greek specialties are lasagna, seafood pasta, gourmet pizzas, and vegetarian options. 5101 Sanderlin Ave. 205-2500. D, MRA, $-$$$
CITY SILO TABLE + PANTRY—With a focus on clean eating, this establishment offers fresh juices, as well as comfort foods re-imagined with wholesome ingredients. 5101 Sanderlin. 729-7687. Germantown: 7605 W. Farmington Blvd., Suite 2. 236-7223. B, L, D, $
COASTAL FISH COMPANY—Upscale offerings of international fish varieties utilizing styles ranging from the Carribbean, East Coast, West Coast, China, Philippines, and more. 415 Great View Dr. E., Suite 101. 266-9000. D, $$-$$$
CORKY’S—Popular barbecue emporium offers both wet and dry ribs, plus a full menu of other barbecue entrees. Wed. lunch buffets, Cordova and Collierville. 5259 Poplar. 685-9744; 1740 N. Germantown Pkwy. (Cordova). 737-1911; 743 W. Poplar (Collierville). 405-4999; 6434 Goodman Rd., Olive Branch. 662-893-3663. L, D, MRA, $-$$
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, $
ERLING JENSEN—For decades, Chef Erling 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, 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, $-$$$
FLEMING’S PRIME STEAKHOUSE—Serves wet-aged and dry-aged steaks, prime beef, chops, and seafood, including salmon, Australian lobster tails, and a catch of the day. 6245 Poplar. 761-6200. D, MRA, $$$-$$$$
FOLK’S FOLLY ORIGINAL PRIME STEAK HOUSE
Specializes in prime steaks, as well as lobster, grilled Scottish salmon, Alaskan king crab legs, rack of lamb, and weekly specials. 551 S. Mendenhall. 762-8200. D, MRA, $$$-$$$$
FORMOSA—Offers Mandarin cuisine, including broccoli beef, hotand-sour soup, and spring rolls. Closed Mon. 6685 Quince. 753-9898. L, D, $-$$
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, $
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, $
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, 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, $-$$
HOG & HOMINY—The casual sister to Andrew Michael Italian Kitchen serves brick-oven-baked pizzas, including the Red-Eye with pork belly, and small plates with everything from meatballs to beef and cheddar hot dogs; and local veggies. Closed for lunch Mon. 707 W. Brookhaven Cir. 207-7396. L, D, SB, MRA. $-$$$
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), 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, $ 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. (inside Novel). 800-2656. B, L, D, SB, $-$$
LITTLE ITALY EAST—New York-style pizzas galore and homemade pasta. Closed Sun. 6300 Poplar Ave., Ste. 113. 729-7432. L, $-$$
MAGNOLIA & MAY—Southern-inspired, family-owned, casual dining restaurant serving up a variety of sandwiches, chef-inspired dishes, and craft cocktails. Popular items include shrimp and grits and
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, $-$$$
MANDE DIBI WEST AFRICAN BBQ GRILL—Pairs traditional West African BBQ with Memphis BBQ for a menu that offers a wide variety of flavors, including daily specials and vegan-friendly options. 6825 Winchester Rd. 672-8995. L, D, $-$$$
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, $-$$
MAYURI INDIAN CUISINE—Serves tandoori chicken, masala dosa, tikka masala, as well as lamb and shrimp entrees; also a daily lunch buffet, and dinner buffet on Fri.-Sat. 6524 Quince Rd. 753-8755. L, D, $-$$
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, 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, $
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, MRA, $$-$$$
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, $
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, $
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, MRA, $-$$$
PARK + CHERRY—The Dixon offers casual dining within the museum. Seasonal menu features sandwiches, like rustic chicken salad on croissant, as well as salads, snacks, and sweets. Closed for breakfast Sun. and all day Mon. 4339 Park (Dixon Gallery and Gardens). 761-5250. L, $
PATRICK’S—Serves barbecue nachos, burgers, and entrees such as fish and chips; also plate lunches and daily specials. 4972 Park. 682-2852. L, D, MRA, $
PETE & SAM’S—Serving Memphis for 60-plus years; offers steaks, seafood, and traditional Italian dishes, including homemade ravioli, lasagna, and chicken marsala. 3886 Park. 458-0694. D, $-$$$
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, $-$$
PHO SAIGON—Vietnamese fare includes beef teriyaki, roasted quail, curry ginger chicken, vegetarian options, and a variety of soups. 2946 Poplar. 458-1644. L, D, $
PYRO’S FIRE-FRESH PIZZA—Serving gourmet pizzas cooked in an open-fire oven, wide choice of toppings, and large local and craft beer selection. 1199 Ridgeway. 379-8294; 2035 Union Ave. 208-8857; 2286 N. Germantown Pkwy. (Cordova). 207-1198; 3592 S. Houston Levee (Collierville). 221-8109. L, D, MRA, $
THE READY ROOM—Duck wontons, bananas “Oscar,” and plenty of other bar snacks and entrees at Hook Point Brewing Co.’s taproom. Closed Mon./Tues. 715 W. Brookhaven Cir. 487-6931. L, D, WB, $-$$
RED HOOK CAJUN SEAFOOD & BAR—Cajun-style array of seafood including shrimp, mussels, clams, crawfish, and oysters. 3295 Poplar. 207-1960. L, D, $-$$
RED KOI—Classic Japanese cuisine offered at this family-run restaurant; hibachi steaks, sushi, seafood, chicken, and vegetables. 5847 Poplar. 767-3456. L, D, X $-$$
RED PIER CAJUN SEAFOOD & BAR—Owners of Red Hook bring more Cajun-style seafood dishes. 5901 Poplar Ave. 512-5923. L, D, $-$$$
RESTAURANT IRIS—French Creole-inspired classics, such as Gulf shrimp and rice grits congee served with lap chong sausage and boiled peanuts, are served at this newly remodeled restaurant owned by
Chef Kelly English, a Food and Wine “Top Ten.” 4550 Poplar. 590-2828. L, D, $$-$$$
RIVER OAKS—Chef Jose Gutierrez’s French-style bistro serves seafood and steaks, with an emphasis on fresh local ingredients. Closed for lunch Sat. and all day Sun. 5871 Poplar Ave. 683-9305. L, D, $$$
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, $-$$$
ROTOLO’S CRAFT & CRUST—Louisiana-based pizza company’s first Memphis location, whipping up pizza pies with homemade sauces and fresh ingredients, pasta, wings, and other shareables. 681 S. White Station. 454-3352. L, D, $-$$
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, $$$-$$$$
SALSA COCINA MEXICANA—Mexican-Southern California specialties include carnitas, enchiladas verde, and fajitas; also Southwestern seafood dishes such as snapper verde. Closed Sun. Regalia Shopping Center, 6150 Poplar, Suite 129. 683-6325. L, D, $-$$
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, $$-$$$
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; 3660 S. Houston Levee Road, Suite 104 (Collierville). 286-4335; 7704 Poplar (Germantown). 800-1951; 2902 May Blvd. (Southaven). B, L, WB, $
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. 779-3499. L, D, $
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, $
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, $
TORCHY’S TACOS—Plenty of Tex-Mex variety, with creative monthly special tacos. 719 S. Mendenhall. 343-8880. B, L, D, $ 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, $-$$
WANG’S MANDARIN HOUSE—Offers Mandarin, Cantonese, Szechuan, and spicy Hunan entrees, including the golden-sesame chicken; next door is East Tapas, serving small plates with an Asian twist. 6065 Park Ave., Park Place Mall. 763-0676. L, D, $-$$
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, $-$$
THE WING GURU—A staple of the Memphis wing scene, featuring everything from classic buffalo to exquisite lemon pepper. 5699 Mt. Moriah Rd. 509-2405; 875 W. Poplar Ave., Suite 6 (Collierville). 2217488; 8253 Highway 51 North, Suite 103 (Millington). 872-0849; 4130 Elvis Presley Blvd (Whitehaven) 791-4726; 5224 Airline Rd., Suite 107 (Arlington). 209-0349. L, D, $-$$
THE BLUE ROOM RESTAURANT—An elevated take on traditional Southern recipes, located in the U of M Kemmons Wilson Culinary Institute. Closed Mon. 1245 N. Germantown Pkwy., Suite 101. 249-7512. D, SB, $$-$$$
BOMBAY HOUSE—Indian fare includes lamb korma and chicken tikka; also, a daily luncheon buffet. 1727 N. Germantown Pkwy. 755-4114. L, D, $-$$
THE BUTCHER SHOP—Serves steaks ranging from 8-oz. filets to a 20-oz. porterhouse; also chicken, pork chops, fresh seafood. 107 S. Germantown Rd. 757-4244. L (Fri. and Sun.), D, $$-$$$
GREEN BAMBOO—Pineapple tilapia, pork vermicelli, and the soft egg noodle combo are Vietnamese specialties here. 990 N. Germantown Parkway, Suite 104. 753-5488. L, D, $-$$
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, $-$$
EL MERO TACO—This food truck turned restaurant serves up Mexican and Southern-style fusion dishes, including fried chicken tacos, chorizo con papas tacos, and brisket quesadillas. 8100 Macon Station, Suite 102. 308-1661. Closed Sun.-Mon. L, D, WB, $ OPTIONS Burgers, wings, philly cheesesteaks, and more comfort food options. Closed Mon.-Thu. 7940 Fischer Steel Rd. 245-6048. D, SB, $-$$
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, $
PETALS OF A PEONY—Authentic Sichuan cuisine, from crispy duck to peony fried chicken. Be prepared for spice! 1250 N. Germantown Pkwy. 787-8886. L, D, $-$$
SHOGUN JAPANESE RESTAURANT—Entrees include tempura, teriyaki, and sushi, as well as grilled fish and chicken entrees. 2324 N. Germantown Pkwy. 384-4122. L, D, $-$$
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, $-$$$
GERMANTOWN
BLUE HONEY BISTRO—Entrees at this upscale eatery include brown butter scallops served with Mississippi blue rice and herbcrusted beef tenderloin with vegetables and truffle butter. Closed Sun. 9155 Poplar, Suite 17. 552-3041. D, $-$$$
THE CRAZY COOP—Plenty of hot wings and sauces, plus sandwiches and other dinner plates. 1315 Ridgeway Rd. 748-5325; 7199 Stage Rd. (Bartlett). 433-9212. L, D, $-$$
DIMSUM MEM—Traditional Chinese food truck takes over the New Asia space. 2075 Exeter Rd., Suite 90. L, D, $-$$
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, MRA, $-$$
LAS TORTUGAS DELI MEXICANA—Authentic Mexican food prepared from local food sources; specializes in tortugas — grilled bread scooped out to hold such powerfully popular fillings as brisket, pork, and shrimp; also tingas, tostados. Closed Sun. 1215 S. Germantown Rd. 751-1200; 6300 Poplar. 623-3882. L, D, $-$$
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, $-$$$
LOCAL LIME—Tacos and margaritas in a casual environment, plus other goodies like the Mexican caramel apple crisp skillet. Closed Mon. 7605 W. Farmington Blvd., Suite 1. 224-2204. L, D, $-$$$
MELLOW MUSHROOM—Large menu includes assortment of pizzas, salads, calzones, hoagies, vegetarian options, and 50 beers on tap. 9155 Poplar, Shops of Forest Hill (Germantown). 907-0243. L, D, $-$$
MOONDANCE GRILL—From the owners of Itta Bena and Lafayette’s. Serves steak cooked sous vide and seafood dishes including Abita-barbecued shrimp and pan-seared sand dab, in addition to an extensive wine and cocktail list. 1730 S. Germantown Road, Suite 117. 755-1471. L, D, $$-$$$
NOODLES ASIAN BISTRO—Serves a variety of traditional Asian cuisine, with emphasis on noodle dishes, such as Singapore Street Noodles and Hong Kong Chow Fun. 7850 Poplar, Suite 12. 755-1117. L, D, $ PETRA CAFÉ—Serves Greek, Italian, and Middle Eastern sandwiches, gyros, and entrees. Hours vary; call. 6641 Poplar. 754-4440; 547 S. Highland. 323-3050. L, D, $-$$
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, MRA, $$
ROYAL PANDA—Hunan fish, Peking duck, Royal Panda chicken and shrimp, and a seafood combo are among the specialties. 3120 Village Shops Dr. 756-9697. L, D, $-$$
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, $-$$
SOUTHERN SOCIAL—Shrimp and grits, stuffed quail, and Aunt Thelma’s Fried Chicken are among the dishes served at this upscale Southern establishment. 2285 S. Germantown Rd. 754-5555. D, SB, MRA, $-$$$
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, $$-$$$$
SUFI’S MEDITERRANEAN GRILL & BAR—Offers authentic Mediterranean and Persian cuisine, from hummus shawarma to traditional moussaka. Closed Mon. 7609 Poplar Pike. 779-2200. L, D, $-$$$
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, $-$$
UNCLE GOYO’S—More than 30 dishes with a focus on authentic Mexican cuisine, from the brains behind TacoNganas. 1730 S. Germantown Rd. L, D, $-$$
WEST STREET DINER—This home-style eatery offers breakfast, burgers, po’boys, and more. 2076 West St. 757-2191. B, L, D (Mon.-Fri.), $
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, $-$$$
COLLIERVILLE
CAFE PIAZZA BY PAT LUCCHESI—Specializes in gourmet pizzas (including create-your-own), panini sandwiches, and pasta. Closed Sun. 139 S. Rowlett St. 861-1999. L, D, $-$$
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, $
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, MRA, $-$$
DAVID GRISANTI’S ON MAIN—Serving Northern Italian cuisine and traditional Grisanti family recipes. Closed Sun./Mon. 148 N. Main. 861-1777. L, D, $-$$$
DYER’S CAFE—Juicy hamburgers, split dogs, and milkshakes at the historic Collierville restaurant. 101 N. Center St. 850-7750. L, D, $-$$
CASINO TABLES
CHICAGO STEAKHOUSE AT THE GOLDSTRIKE—1010 Casino Center Dr., Robinsonville, MS, 1-888-24KSTAY / 662-357-1225
FAIRBANKS AT THE HOLLYWOOD—1150 Casino Strip Blvd., Robinsonville, MS, 1-800-871-0711
IGNITE STEAKHOUSE AT SOUTHLAND CASINO HOTEL—1550 N. Ingram Blvd., West Memphis, AR, 1-800-467-6182
JACK BINION’S STEAK HOUSE AT HORSESHOE—1021 Casino Center Drive, Robinsonville, MS, 1-800-303-SHOE
LUCKY 8 ASIAN BISTRO AT HORSESHOE—1021 Casino Center Drive, Robinsonville, MS, 1-800-303-SHOE
SOUTHLAND CASINO HOTEL'S THE KITCHENS—1550 N. Ingram Blvd., West Memphis, AR, 1-800-467-6182
THE STEAKHOUSE AT THE FITZ—711 Lucky Ln., Robinsonville, MS, 1-888-766-LUCK, Ext. 8213
TWAIN’S STEAKHOUSE AT SAM’S TOWN TUNICA—1477 Casino Strip Resorts Boulevard, Robinsonville, MS, 1-800-456-0711
EL MEZCAL—Serves burritos, chimichangas, fajitas, and other Mexican cuisine, as well as shrimp dinners and steak. 9947 Wolf River, 853-7922; 402 Perkins Extd. 761-7710; 694 N. Germantown Pkwy. (Cordova). 755-1447; 1492 Union. 274-4264; 11615 Airline Rd. (Arlington). 8671883; 9045 Highway 64 (Lakeland). 383-4219; 7164 Hacks Cross Rd. (Olive Branch). 662-890-3337; 8834 Hwy. 51 N. (Millington). 872-3220; 7424 Highway 64 (Bartlett). 417-6026. L, D, $
EMERALD THAI RESTAURANT—Spicy shrimp, pad khing, lemongrass chicken, and several noodle, rice, and vegetarian dishes are offered at this family restaurant. Closed Sunday. 8950 Highway 64 (Lakeland, TN). 384-0540. L, D, $-$$
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, $-$$$
JIM’S PLACE GRILLE—Features American, Greek, and Continental cuisine. Closed for lunch Sat. and all day Sun. 3660 Houston Levee. 861-5000. L, D, MRA, $-$$$
MAROON BREW CO.—Family-friendly restaurant serving up gourmet hot dogs, smash burgers, chicken, and shareables, all made to pair with beers brewed on-site. Closed Mon. 642 W. Poplar Ave., Collierville. 799-0354. L, D, $-$$
MULAN ASIAN BISTRO—Hunan Chicken, tofu dishes, and orange beef served here; sushi and Thai food, too. 2059 Houston Levee. 850-5288; 2149 Young. 347-3965; 4698 Spottswood. 609-8680. L, D, $-$$
NASHOBA—Offers live music, sports games, and pub classics. Specialties are hot honey flatbread pizza, brisket fried rice, and the Nashoba burger. 4600 Merchants Park Circle, Suite 111, Collierville. 630-4683. L, D, wheelchair accessible, $-$$
OSAKA JAPANESE CUISINE—Featuring an extensive sushi menu as well as traditional Japanese and hibachi dining. Hours vary for lunch; call. 3670 Houston Levee. 861-4309; 3402 Poplar. 249-4690; 7164 Hacks Cross (Olive Branch). 662-890-9312; 2200 N. Germantown Pkwy. (Cordova). 425-4901. L, D, $-$$$
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, $-$$
STIX—Hibachi steakhouse with Asian cuisine features steak, chicken, and a fillet and lobster combination, also sushi. A specialty is Dynamite Chicken with fried rice. 4680 Merchants Park Circle, Avenue Carriage Crossing. 854-3399. 150 Peabody Place, Suite 115 (Downtown). 207-7638 L, D, $-$$
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, $-$$
ZOPITA’S ON THE SQUARE—Cafe offers sandwiches, including smoked salmon and pork tenderloin, as well as salads and desserts. Closed Sun. 114 N. Main. 457-7526. L, D, $
OUT-OF-TOWN
BOZO’S HOT PIT BAR-B-Q—Barbecue, burgers, sandwiches, and subs. 342 Highway 70 (Mason, TN). 901-294-3400. L, D, $-$$
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, $$-$$$
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, $-$$$
ELFO GRISANTI’S NORTHERN ITALIAN CUISINE—Grisanti family classics like lasagna, homemade ravioli, garlic bread, and Northern Italian pizza. Closed Sun. 5627 Getwell Rd. (Southaven, MS). 662-470-4497. L, D, $-$$
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, $
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, $-$$$
MEMPHIS BARBECUE COMPANY—Offers spare ribs, baby backs, and pulled pork and brisket. 709 Desoto Cove (Horn Lake, MS). 662-5363762. L, D, $-$$
SAINT LEO—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, $-$$
SIMON’S—A unique dining experience situated in a charming small town. Closed Sun./Mon. 201 N. Main St. (Bolivar, TN). 731-4033474. L, D, $$-$$$$
SNACKBAR—An intriguing mix of “French Bistro with North Mississippi Cafe.” Serving a confit duck Croque Monsieur, watermelon-cucumber chaat, pan-fried quail, plus a daily plate special and a raw bar. 721 N. Lamar (Oxford, MS). 662-236-6363. D, $-$$$
TEKILA MODERN MEXICAN—Modern interpretations of classic dishes from all over Mexico. 6343 Getwell Rd. (Southaven, MS). 662-510-5734. B, L, D, $-$$
WILSON CAFE—An impressive culinary destination in the heart of the Arkansas Delta. Serving jambalaya, Waygu flatiron, butternut ravioli, swordfish & shrimp kabobs, burgers. 2 N. Jefferson (Wilson, AR). 870-6550222. L, D, WB, $-$$$
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King Cakes for a Cause
When it comes to raising money for his parish, Father Ben Bradshaw really knows how to make the dough. STORY AND PHOTOGRAPHS BY
KAREN PULFER FOCHT
Father Ben Bradshaw takes the concept of feeding his flock seriously, and literally: This priest is passionate about pastry. As Lent approaches, he sacrifices some sleep to open the kitchen at St. Michael’s Catholic Church on Summer before daybreak. In the wee hours of the morning, he prepares to make hundreds of king cakes, a Mardi Gras tradition. As the story goes, whoever finds the tiny plastic baby tucked inside their slice of cake will become lucky and prosperous in the year to come. That person also must bring their own cake the next year.
Before becoming a priest, Father Ben was a chef, trained in France. Now, he shares his gift with his church. “We will make close to 700 cakes,” he says, with frosting stuck to his elbows. For a week, he rarely stops, and neither do his helpers.
Before anyone else shows up, he dons his apron and makes frosting, dough, and sweet and savory specialty fillings, as he prays in the still hours of dawn. When they arrive, 20 volunteers squeeze, roll, and decorate the cakes, following an orderly system. Some roll out the dough, carefully piping in rich fillings of cream, caramel, or cherries. They fold everything together, before laying it on a baking sheet to form a circle.
Father Ben and his helpers bake and cool the cakes, while another crew waits to ice them. Mixing machines with brightly colored green, purple, and yellow icing stand in the corner, and the icing is drizzled onto the cakes. ey tuck colorful plastic babies inside the cakes, and then place Mardi Gras bead necklaces atop the frosting. e boxed cakes are stacked on tables outside the church office.
Looking from underneath his large knit beanie, Father Ben is eager to share his knowledge, asking a visitor to the kitchen, “Would you like to make one?” He squats down, scrapes, and plays with huge globs of sticky icing, then pulls it out of a giant vat, saying, “I love it, it’s fun!”
“What makes a good pastry chef is being attentive to technique,” he says. “For the French, technique is everything. You must be militant about the mixing of ingredients and mix them in a way that works!
He clearly enjoys the challenge and discipline of pastry. Money raised from the sale of the cakes will fund the church’s many ministries. From Souls for Service (for children
and adults with special needs) to Burnt Offerings (cigars and conversation for men of the church), St. Michael’s offers something for everyone.
e once-declining parish, in an older, diverse neighborhood in central Memphis, is experiencing a resurgence. e parish has grown to about 5,000 families. Each weekend there are six masses, three in Spanish.
Father Ben smiles, “I wish people could see what I see because there are people from Laos, Cambodia, the Philippines, Eastern Europe, Mexico, and South America. I know this because I have eaten in their homes. is is indicative of the church: It is universal.”
He came from a family with two other priests. “I had thought about becoming a priest my whole life,” he reflects. “I was doing a lot of work in the mornings. I spent most of my day alone and it gave me time to pray while I was working.” Praying as the sun comes up became a habit for him.
Father Ben is an extrovert. He has dinner with the people of the church at least five or six nights a week. “It’s never like work,” he says. “To me it is very enjoyable, and it teaches me a lot. When you do that, 25 nights a month, you realize what people struggle with.” He appreciates their candor because, as a celibate priest, while sharing a meal or a glass of wine, he listens as they talk about things he has never thought of. It gives him ideas for his homilies and perspective.
“We see patterns in people’s lives, and it is really helpful to talk to them.” In the end, he says, “it’s not really about the king cakes. Food is a vehicle to build community and to connect with each other. We are communal by nature.”
All cakes are $40 and must be picked up at the church office by February 21. Orders: stmichaelmemphis.org.
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