Memphis - November 2023

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VOL XLVIII NO 8 NOVEMBER 2023

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Learn more and join us on this journey.

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Healthy Tennesseans. Thriving Communities.

Every day, our faculty, staff, students, and alumni focus on improving the health of Tennessee.

We are training the health care workforce for the future. We are providing care at major hospitals across Tennessee today. Our researchers are seeking out the cures of tomorrow.

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uthsc.edu

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We are thankful for our clients who joined us in the fight against childhood cancer and helped raise over $1,600,000 in donations to St. Jude Children’s Research Hospital

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on the cover: A Collage Dance performance of Don Quixote featuring Lauren Philson and Rickey Flagg II. PHOTOGRAPH BY ZIGGY MACK

V O L X LV III N O 8 | NOV EMBER 2023

UP FRONT 10 F R O M T H E E D I T O R ~ b y a n n a t r a v e r s e f o g l e 12 C L A S S I C D I N I N G ~ b y m i c h a e l d o n a h u e 14 A S K V A N C E ~ b y v a n c e l a u d e r d a l e

FEATURES 16 Holiday Gift Guide

Santa Claus himself delights in the treasures discovered locally.

27 L O C A L T R E A S U R E S

70 and Beyond Eight Memphians making an impact on the city in their eighth decade.

38 Best Foot Forward Local dance companies elevate the city’s profile as a center of dance innovation and education. ~ b y a l e x g r e e n e 48 Living with What’s Happening The new palliative care team at Regional One Health helps patients — and their families — face serious illness and injury. ~ b y l e a n n e k l e i n m a n n

61 B I Z F E A T U R E

Open for Business With its new Binghampton HQ, Junior Achievement has established a central home for Memphis’ youngest entrepreneurs. ~ b y s a m u e l x . c i c c i

84 S I P S

Keep on Truckin’ Melicia Coleman will get you double-buzzed with her caffeinated martini at Momma’s. ~ b y b r u c e v a n w y n g a r d e n

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86 T I D B I T S

Memphis Wine Society A new group seeks to bunch together local wine lovers for education — and enjoyment. ~ b y s a m u e l x . c i c c i

88 C I T Y D I N I N G

The city’s most extensive dining listings.

96 L A S T S T A N D

Extending a Paw A note of thanks for all a dog provides. ~ b y f r a n k m u r ta u g h

SPECIAL SECTIONS 57 F I V E - S T A R W E A L T H M A N A G E R S 70 G I V I N G G U I D E Memphis Magazine (ISSN 1622-820x) is published monthly for $18 per year by Contemporary Media, Inc., P.O. Box 1738, Memphis, TN 38101 © 2023. Telephone: 901-521-9000. For subscription info, call 901-575-9470.

Subscription customer service mailing address is Memphis Magazine, P.O. Box 1738, Memphis, TN 38101. All rights reserved. • Periodicals Postage Paid at Memphis, TN. Postmasters: send address changes to Memphis Magazine, P.O. Box 1738, Memphis, TN 38101.

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L E T T E R F R O M T H E E D I T O R | BY ANNA TR AVERSE FOGLE

POWERED BY cityCURRENT

Look Up

I

n the middle of October, on a day when autumn finally whispered its way into the air, I stood in my driveway and watched the sun disappear. The technical term for what was happening in the sky is an annular eclipse; my less scientifically rigorous description is that the light got really weird, with both blaring, straight-ahead sun and long, languid shadows, like noon and evening were coexisting in one moment.

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Memphis was not in the primary path of the eclipse, where the sun would have appeared as a hollow ring of fire; the moon’s path never fully intersected with the sun, from our vantage. Observed through a pair of eclipse glasses (remnants of the 2017 total eclipse), the moon’s interruption made our star look, paradoxically, like a crescent moon.

I kept thinking of the moon as a quarter fed into a parking meter, slowly slotting into place, then disappearing. The wind seemed to slow as the light faded, or maybe I imagined that.

Either way, when I walked back inside, I felt … different. Smaller, yes, in relation to the universe around me.

But more connected, too, to the vastness of all that surrounds me, to the generations on generations of humans and other animals who have stood outside on their own sunny days and watched the sun mysteriously fade.

For reasons practical and otherwise, I’ve not put myself in the pathway of awe very much, lately. The shorthand reason is that I’ve been busy, which is true. The moretrue truth is that when you’re running on fumes, it’s harder to remember to look up, to look out — and I’ve been running on fumes for a while. (I know I’m not alone.)

Not so many years ago, I prided myself on having a keen sense for when a rainbow might appear in the sky, or for when the sunset would dazzle. To some extent, this was probably true: I am fairly well attuned to particular qualities of light and have spent a not-insignificant amount of time paying attention to conditions that will produce fleeting marvels. But it’s also true to say that I spent a lot of time actively seeking out wonder, because, quite simply, I like the way it makes me feel.

Back then, I lived in an eight-story apartment building (the Gilmore) with a roof deck that offered sweeping views of the horizon; when I noticed raindrops falling in a still-

bright sky, I would rush up the stairs and stand breathless on the roof, scanning for rainbows. Do that often enough, in the right conditions, and you will be rewarded at least a few times. Of course, I would post photos of the rainbows on social media — but not photos of all the times I darted up to the roof only to stand there damp, winded, and rainbowless.

(As an aside, and as some of my friends are already aware, I would be so very pleased if some bright app developer without much concern for making money would create a crowdsourced smartphone app that would alert us when there is a rainbow in the sky. Like, hey you! Step away from your desk and go outside! RAINBOW IN THE EAST! If my phone periodically delivered rainbow notifications, I’d be tempted less often to throw the darn thing into the river.)

In 2023, I have managed to witness exactly zero rainbows. I’ve noticed the conditions are close to perfect a few times, but there are always trees in the way of where I think the arc might land, or else I’m stuck in a meeting, or working against a deadline. One of my other extra senses is for four-leaf clovers, but I’ve found the same number — zero — this year.

It’s not a matter of my eyesight, which is the same level of terrible it’s been for ages. No, it’s something to do with how I’m looking, rather than how I’m seeing. Those few minutes of strange long eclipse shadows reminded me that I need to do more looking.

The next solar eclipse won’t happen until next year. But in these last couple months of the year, I hope to remember to look up, out, and around a little more frequently. Doing so won’t fix any specific quotidian challenges; it won’t ease conf licts around the globe or here in Memphis. But refilling our quotas of awe might help us feel our way through whatever comes.

PHOTOGRAPH BY ANNA TRAVERSE FOGLE

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C L AS S I C

D I N I N G

McEwen’s on Monroe

Sophisticated food served with “a special kind of vibe.”

BY MICHAEL DONAHUE

John Littlefield and Bert Smythe

S

tep into McEwen’s on Monroe and you’ll be greeted by earthy, aged-brick walls dotted with oil paintings and prints. Dark wood beams punctuate the ceiling’s copper-colored pressed tin.

Colorfully labeled bottles line shelves behind the long bar. And other diners can be seen enjoying McEwen’s cuisine, including the restaurant’s signature sea bass, in two dining rooms and the bar area, all housed in the circa-1890 building a block east of Main Street.

McEwen’s, now owned

by John Littlefield and Bert Smythe, arrived on the scene in November 1997. The original owner, veteran Memphis restaurateur Mac Edwards, wanted his own restaurant after being involved in other projects.

“If it was even a hot dog cart, it was going to be me and whatever little money I could scrape up,” Edwards says. “And I would

succeed and fail on my own. I’d been in the restaurant business since 1975 at that point — 22 years. And I wanted to prove myself. I knew I had it in me.”

Edwards and his wife, Cindy, leased the restaurant space, which was formerly The Red Rooster. They didn’t have much money for decorating, so they used the older restaurant’s tables and plastic chairs.

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People still think Edwards named the restaurant after himself, but he actually named it for his niece, McEwen Edwards Blaylock. “My first name is McCormick,” he says.

Edwards was the first chef when they only served lunch.

The late chef, John Pearson, came aboard in May 1998, when they began serving dinner. “We always called it ‘fine dining in short pants,’ ’’ Edwards says.

Pearson’s habanero vanilla shrimp and his smoked duck étouffée became customer favorites. Melissa Thornton, who had owned a bakery, developed the restaurant’s iconic banana cream pie, which is still on the menu, Edwards says. “It’s an Emeril Lagasse recipe that she made better.”

Edwards later knocked openings in the brick walls and leased the two bays next door, connecting them all, and opened the bar in 1999.

He decided to sell McEwen’s in 2008. “It was just time,” he says. Littlefield and Smythe, who had been looking for a restaurant location, wanted to “open some place that was kind of like McEwen’s,” Littlefield says. “Not necessarily trying to copy McEwen’s, but something that had that same kind of vibe.”

They wanted a restaurant that served local food using “some local ingredients, but more Continental techniques.”

After more than a year looking at locations and about to give up, they got a call from Edwards, saying, ‘Hey, why don’t you guys buy my place?’”

Littlefield’s wife, Adrienne, who designs hotels and restaurants with her business, ACC Design, tweaked the interior “without changing the vibe.”

She replaced the old pressed tin on the ceiling with acoustic-quality tin to make the room quieter. Architect Chooch Pickard took the walls down to the original brick and plaster.

He also reworked the front windows, which brightened up the whole place. During the

renovation, they found some of the original wooden sashes, which Pickard was able to duplicate.

Smythe is responsible for sourcing the artwork. Some pieces are from his own collection, including oil paintings by the late Adam Geary and works by Alabama folk artist Butch Anthony. Works

by Memphis artist Tricia Franklin change. “She brings stuff in and keeps the walls fresh,” Smythe says. “We’ve sold many of her works.”

When he and Littlefield bought the building, it included a fourth bay that once housed the old World News newsstand. That extra space allowed them to put in a new, larger kitchen. And they added another dining room on the other side of the bar area.

They didn’t change the menu very much.

“The only thing we did menu-wise was expand the menu and add the small plates, which gave people more dining options,” Littlefield says. “You can go in and have a quick snack or eat five courses.”

The menu is always evolving, he says. Recent offerings prepared by executive chef Joe Cartwright include masa-crusted redfish. Meanwhile, never-changing menu items include the sea bass with miso broth and gluten-free soy glaze.

In 2011, Littlefield and Smythe opened a second McEwen’s in Oxford, Mississippi. “It’s the same style,” he says, “but we let them have a little artistic license with the menu.”

The Memphis location is still a work in progress. Currently, they’re working to convert the upper floor into six apartments.

Asked what he wants people to think when somebody says, “McEwen’s,” Littlefield says, “I used to tell people that the food is much more sophisticated than the atmosphere, but we’ve really picked up our atmosphere.”

So, his answer is, “People enjoying good service and sophisticated food in a casual atmosphere.”

McEwen’s on Monroe is located at 120 Monroe Avenue. The Oxford location is 1110 Van Buren Avenue on the town square.

PHOTOGRAPH BY MICHAEL DONAHUE, AUTHOR PHOTOGRAPH BY CHLOE LITTLEFIELD

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AS K

VA N C E

The Vietnam Veterans Memorial Our history expert solves local mysteries: who, what, when, where, why, and why not.

Well, sometimes.

BY VANCE LAUDERDALE

DEAR VANCE: Is it true that the Vietnam Veterans Memorial in Washington, D.C., was actually crafted here in Memphis?

— T.H., MEMPHIS.

above: Wreaths line the Vietnam Veterans Memorial, with the Washington Monument in the distance. The other wall is aligned with the Lincoln Memorial.

DEAR T.H.: The black granite for the famous memorial

came from India and was cut into slabs in Vermont.

After all, we have no stone quarries here. But more than 58,000 names of men and women killed during the conflict or listed as missing in action were indeed carved on those stones by a Memphis company, Glasscraft, a division of Binswanger Glass. The massive panels were trucked here, where the names were etched, a laborious seven-month process. The finished pieces were transported to the nation’s capital, where they form the most impressive — and emotional — part of the memorial.

The fact that so few people know about Memphis’ role in one of the most famous — and yes, controversial — works of public art in the world never fails to amaze me. But the work here wasn’t publicized at the time. After the memorial opened to the public on Veterans Day in 1982, The Commercial Appeal quoted company president Richard Binswanger, who said, “It was an honor to win the job, and we didn’t feel it was something to brag about.” The task was a somber one, after all.

A U.S. Army corporal from Bowie, Maryland, gets credit for creating the memorial. Jan Scruggs had served two tours of duty with an infantry division, where he survived a mortar attack, saw many of his comrades killed or seriously wounded, and came home with a Purple Heart and official commendations for bravery. Seeing the 1978 movie The Deer Hunter, about Vietnam veterans recalling their horrific experiences during the war, inspired him to create a

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memorial, so his fellow soldiers — the ones who didn’t come back — would never be forgotten.

In 1979, Scruggs formed the Vietnam Veterans Memorial Fund, and quickly faced challenges from all sides.

Many Americans were troubled by the war; they didn’t understand why the U.S. got involved, while others were dismayed at the outcome: Why erect a monument to a war we didn’t win? Scruggs pressed forward, though, determined to build a memorial that would be more than an impressive statue, but would incorporate the names of those lost during the conflict.

His efforts met with resistance, if not outright ridicule. One night, Roger Mudd, a national TV newscaster, mocked the fundraising efforts of Scruggs’ group, noting that several months after its founding, they had raised precisely $142.50. This news story actually invigorated supporters, who began to contribute $5 and $10 — whatever they had — and a radiothon fundraiser in Washington, D.C., drew more than $100,000. Important politicians like H. Ross Perot and others came aboard, with moral and financial support.

Meanwhile, Scruggs and others on the board of the Memorial Fund waded through the red tape of the government organizations who would approve — and oversee the construction of — the monument, including the Department of Defense, Department of the Interior, and the National Park Service.

At some point, the board decided to drum up support for the memorial with a national design competition.

They were surprised to receive more than 1,400 entries, the winner to be decided by a jury. After months of PHOTOGRAPHS BY DREAMSTIME: SAM ANTONIO, GERALD ZAFFUTS, & VACCLAV

10/6/23 10:13 AM

Work began here in April 1982, in the Glasscraft deliberation, the jury selected a stark, meditative facility at 1373 Farmville, a large building off Jackson design by Maya Lin, a 21-year-old Asian-American Avenue without air conditioning. “It was the hottest artist attending Yale University. Instead of a soaring summer I can remember,” says Loescher. “In fact, obelisk or imposing sculpture — a common theme one of my jobs was bringing ice packs to the 15 or 20 of the other presentations — Lin’s concept featured people working on the memorial.” a chevron carved into the National Mall. One side Years later, in 1988, Hollywood released a feawould be open; the other would be lined with 144 ture film, To Heal a Nation, about the creation of the polished black granite slabs, some of them more than memorial. In one powerful scene set in Memphis, a 10 feet tall, bearing the neatly carved names of those young woman is inspecting a slab when she comes who had sacrificed their lives in the war. Only their across the name of her “baby brother” and bursts into names were included; there would be no mention of tears. “Oh, so much of that movie was wrong,” says their rank, branch of service, or biographical details.

Loescher. “That women volunteered to help because Critics called Lin’s design a “black gash of shame she already knew her brother’s name and sorrow.” Reacting to those who would be there, and I think she did find found the concept depressing, she told it, but then left the very next day.” reporters, “I imagined taking a knife The letters weren’t chiseled by hand. and cutting into the earth, opening it up, Instead, once they compiled all the and with the passage of time, that initial names, the Memorial Fund sent the violence and pain would heal.” list to an Atlanta firm, Datalantic, who Eventually, a compromise was prepared typeset sheets of names. In reached, with a bronze sculpture deMemphis, these sheets were used to signed by Washington, D.C., artist Fredcreate stencils — the process is far more erick Hart called The Three Soldiers placed complicated than I can explain here — nearby in 1984. A separate monument, and special sandblasting tools were then designed by New Mexico sculptor Glenused to etch the names into each stone. na Goodacre and honoring the women “The list of names arrived late, and who served (and died) in Vietnam, was the stones arrived late,” says Loescher. unveiled in 1993.

“We finished the project in October, and Work began on the Vietnam Veterans they were shipped to Washington. The Memorial in 1982. The granite was quarmemorial was completed just in time for ried in Bangalore, India, and shipped to its opening on Veterans Day of 1982.”

Barre, Vermont — the home of master All those names lined a concrete stonecutters — where they were sliced into 144 slabs. Meanwhile, Scruggs’ “At the time, we knew we walkway where visitors could search for the names of their loved ones; a direcgroup worked with the Department of were working on a very tory showed where each name could be Veterans Affairs to compile the names important project. But found. What happened next was unexof everyone they wanted to include nobody had an inkling pected. People began to leave tributes on the monument. This was a massive of the impact it would — flowers, letters, and other mementos undertaking. The information had to have on so many people. (even teddy bears) — along the wall. be correct; there was no opportunity to For everyone involved in Others brought paper, and with pencil or correct a misspelled name after it had creating the memorial, charcoal, made rubbings of names. The been carved into stone. and the visitors who monument, in its own way, became an Another fight began over how, exactgo there, it’s a lifeinteractive exhibit. ly, to arrange the names, but the group Loescher stayed with Binswanger for finally decided to list them chronologchanging experience.” several more years. Then she and her ically, by the dates of their deaths or — Ca n d yc e L oe sc h e r husband, Warren, who also worked on disappearance, instead of alphabetically. the memorial, left Memphis and traveled around the So, how did Binswanger — a Memphis company country before she decided to attend a seminary. who specialized in home, auto, and “decorative” In 2016, she became rector of St. Mark’s Episcopal glass — come to be involved in a project that would Church in Louisville, Kentucky, retiring from that seemingly be a better fit for monument and tombposition this September. stone companies? Candyce Loescher, who was super“I want to say this about the Vietnam Veterans visor of specialty products at Binswanger, received a Memorial,” Loescher says. “At the time, we knew phone call one day in 1982, and a young man asked if we were working on a very important project. But Binswanger could “photographically etch” a person’s nobody had an inkling of the impact it would have name into stone. Thinking he meant a simple graveon so many people. For everyone involved in creating stone, Loescher recommended other companies the memorial, and the visitors who go there, it’s a for this work. “But he kept calling back,” she says life-changing experience.” today, “and I finally asked just how many names he It’s a shame that so few Memphians know about was talking about. When he said more than 58,000, our city’s vital contribution to this monument, things definitely got interesting.” Binswanger bid on honoring those who made the ultimate sacrifice the project “knowing other companies around the for our country. country were playing the same game,” says Loescher, But you know about it now. “but we won the contract.”

Memphis workers carefully etched more than 58,000 names into the polished black granite stones that form the memorial.

Got a question for Vance?

EMAIL: askvance@memphismagazine.com MAIL: Vance Lauderdale, Memphis Magazine, P.O. Box 1738, Memphis, TN 38101 ONLINE: memphismagazine.com/ ask-vance Or visit him on Facebook.

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10/6/23 10:13 AM

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anta prefers the local touch when it comes to gift giving.

The nicest gifts go to the nicest Memphians, so he sweet-talked the staff of Memphis Magazine to find the best of the city’s treasures. Here’s a joyful guide for the good souls in the Bluff City. As for the naughty ones, well, you know what to expect!

BY SANTA SPARKS | PHOTOGR APHS BY JUSTIN FOX BURKS

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2023 HOMEGROWN HOLIDAY GIFT GUIDE

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TREASURES FROM MEDNIKOW Mednikow is where all the beautiful gems want to go. If they’re of top quality, they’ll adorn rings, lockets, bracelets, pendants, and anything that looks gorgeous. The family-owned store is in its fifth generation of providing breathtaking jewelry, such as this brilliant pendant that shines so bright, it is likely to replace Rudolph on Christmas Eve. It’s a Volterra link-chain necklace with Maltese cross in 19 karat yellow gold by Elizabeth Locke, and maybe it’ll come down your chimney.

MEDNIKOW.COM 474 PERKINS EXTENDED 901-767-2100

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2023 HOMEGROWN HOLIDAY GIFT GUIDE

JEWELRY BY 901DRIFT Founded by husband and wife Phillip and Caroline Smith, 901drift takes driftwood from the Mississippi River and transforms it into wearable works of art. Whether it’s a pendant or a pair of studs, each piece is handmade, with the colors and shades hand-mixed and hand-formed, and because no two pieces of driftwood are the same, every item 901drift makes is inherently unique. Prices range from $20 to $55.

SHOP ONLINE AT 901DRIFT.COM. LIMITED STOCK IS AVAILABLE AT ARROW CREATIVE, THE MUSEUM OF SCIENCE & HISTORY’S GIFT SHOP, THE PEABODY’S GIFT SHOP, AND STOCK&BELLE.

PET PORTRAITS

BY JEANNE REYNOLDS If you want a friend for life, give them a gift that centers around their best friend — a portrait of their pet. Memphis artist Jeanne Reynolds creates portraits of dogs, cats, horses, birds, whatever you wish. Prices are determined by medium — charcoal pencil, pastel, acrylic, or oil — and range from $400 to $900. Also affecting the price is the size, desired background, and whether the client supplies a photograph.

CONTACT THE ARTIST AT REYNOLDSSTUDIO@YAHOO.COM

CERAMICS BY OLIVIA AVERY A Memphis native, Olivia Avery finds inspiration in nature, her ceramics reflecting the terrain and foliage around her.

Predominantly wheel-thrown, hand-painted, and slip-trailed, Avery’s pieces are not only beautiful but functional, making them the perfect statement gift. Plus, the artist also offers custom orders in her signature style, as well as private and couple pottery lessons, which coincidentally also make great gifts for loved ones looking to embrace a new or old hobby. Prices start at $50.

SHOP OLIVIA AVERY’S PIECES AT OLIVIAAVERYART.COM

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MUSIC FROM SHANGRI-LA The land of Shangri-La is an imaginary place where happiness rules. But there’s another location that’s very real and right in Midtown.

And all the happiness is right here with an eclectic, global record collection of vinyl and other formats, used and new, plus hardware and merch that will open your eyes and thrill your ears. There’s the popular, the punk, the obscure, the offbeat, the soulful, and a staff that knows everything. Just ask. It’s a local business that sells and boosts work by local musicians. And it’s where Santa gets the good stuff.

1916 MADISON / SHANGRI.COM

LULULEMON BELT BAGS Judging by the traffic on the Shelby Farms Greenline, Memphians love to run … and walk … and bike … and skate. So many miles, and only two feet. And not enough pockets. These belt bags (by Lululemon) come in a variety of colors, sizes, and fabrics and can be found at Fleet Feet, where those runners (and walkers, and bikers) tend to shop. $38-$68 FLEETFEET.COM

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Holiday Gift Guide 2023

Reindeer in the Sky

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Holiday Gift Guide 2023

Gifts that make memories.

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MEDNIKOW | FREDRIC KOEPPEL | JOYCE LOCAL ROBERT COBB | OTIS SANDERS | REV. CHARLES HODGES | TREASURES JOHN VERGOS | SANDY KOZIK | IRENE CRIST

70 P H O T O G R A P H S

B Y

J A M I E

H A R M O N

P

ublications are rife with lists of people who have notched impressive achievements before reaching certain milestone ages. If you miss out on 20 Under 30, you can hold out hope for 40 Under 40. After 40, though, sorry: You’re on your own. And we don’t think you should be. So, this month, we’re spotlighting local notables who are making inspiring contributions to our community — and who happen to be over the age of 70. Because precociousness is great, but so is perspective.

ROBERT MEDNIKOW

R O B E R T

M E D N I K O W

FROM DEMERITS TO DIAMONDS

BY JON W. SPARKS

T

he family trade was not a given for him, though now it appears that there was no other possible destiny. Before he became the fourth-generation jeweler to run his family’s business, Robert Mednikow’s drive had him exploring places, embarking on adventures, making friends around the world, and getting into trouble.

“Nothing malicious,” he promises, “but I was always in trouble.”

It was in his nature to find out why things happened, how people thought, which systems worked. Being bright, charming, and capable kept him from suffering the worst consequences of his mischief. For example, he was a young teen attending military school where he racked up almost enough demerits to get expelled while also having an excellent grade point average. “I was a 13-year-old rebel in military school,” he says.

But, as his grades showed, Mednikow was also a good student. A couple of years later, his father arranged for him to spend a summer in New York City working for a diamond cutter. “I got the basics for the business and developed a great love for the diamonds that we sell,” he says. “My father was very proud that I had not just learned diamonds, but learned quality diamonds.”

Eventually, Mednikow got his degree in accounting and joined the U.S. Army in the mid-1950s, working as a finance officer. He was stationed in Germany and got his kicks exploring the continent. He acquired a sapphire blue 1955 Sunbeam Alpine roadster that not only took him around Europe but still takes him to work today.

Back stateside, he told his father he wanted to seriously get into the family business. At the time, Mednikow Jewelry (now Mednikow Jewelers) was little more than a mom-and-pop shop Downtown that sold good merchandise, but nothing too fancy. Robert Mednikow wanted to change that.

He worked closely with his father, but also had his own ideas. At one point, his parents visited Russia to look

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for long-lost relatives. The son promised changes when they returned, and his father expected a nice new paint job and carpeting. But Robert had hired an architect, gutted the store, and remodeled it with a Swiss design like jewelry stores he’d seen in Europe, with large show windows, new signage, and an unmistakable air of elegance.

His father was nonplussed, but people were telling him the store was gorgeous and, most importantly, they started buying merchandise they’d never bought before.

Soon, all was forgiven.

Mednikow would eventually take over the enterprise, get involved in civic activities, and moved to new locations as the marketplace required. But he always maintained the ethical practices his father had taught him.

He also found romance and married a customer. He speaks lovingly of Betty: “This country girl, from a farming family who went to Stephens College, changed me from a totally uncivilized, sky’s-the-limit, unexpected person, into what I have become today. I’ll always remember that if it weren’t for her, I would’ve gone to a totally different place in life.”

He deftly managed the business and still goes into work although he’s turned the enterprise over to his son, Jay. And he reflects on his life with satisfaction.

“I visited virtually every major city in Europe,” he says.

“I took my discharge from the Army there. I traveled to Israel, worked my way back. I worked my way through college. I’ve run a business with integrity and I have a wonderful family. I wouldn’t want to turn the clock back on anything.”

FREDRIC KOEPPEL MASTERING THE ART OF CRITICISM

BY CHRIS MCCOY

M

y whole life, whatever paths it may have taken divergently, has been about reading and writing,” says Fredric Koeppel.

Koeppel’s father was a piano tuner who moved the family to Memphis to escape Rochester, New York’s brutal winters, and give his children affordable educations here. By the age of 12, it was already obvious to his parents that Fredric was a writer. “They gave me this ancient Royal typewriter that was the size of an upright piano, and that’s how I learned to type,” he says. “I still type with two fingers.”

After Koeppel graduated with an English degree from then Memphis State University, he earned a master’s degree from the University of Iowa, and entered the academic world. Meanwhile, he was freelancing for magazines, including this one, writing about anything that caught his fancy, including wine.

“I decided in 1983 to start reading more about wine,” he says, “and learning more about wine, because wine is an aspirational product, something you learn about and that elevates you culturally and socially. And intellectually, perhaps.”

In July 1984, The Commercial Appeal picked up his wine column, and soon had him reviewing restaurants and art as well. “It had never occurred to me that I could be a full-time journalist,” he says. “I showed up on August 11, 1986 — tweed jacket, bow tie. I had no

telephone, no computer. I had to literally sit at the edge of somebody’s desk, and use their telephone to do an interview. Somebody would say, ‘I’m going out for an hour. You want to use my computer?’ It was like that for a couple of years.”

If you were a Memphis restaurateur, artist, or writer from the 1980s to the 2010s, Fredric Koeppel was who you needed to impress. “I became the art critic, and then the restaurant reviewer and the book page editor,” he says. “Sometimes, I’d review movies, theater, dance, and things. It all accrued to me just because I could write about all that stuff.”

Koeppel traveled regularly to review art shows in New York, and went to China for Memphis in May and to Italy for the Wonders exhibition series. “It gave The Commercial Appeal a national voice,” he says. At the same time, “I tried to review everything I could at every possible sort of venue, whether it was the Brooks or the Dixon or in a coffee shop — even though I always told artists, ‘Don’t show your work in coffee shops, because the lighting’s not good. But if you’re going to do that, then I want to be there.”

Critics sometimes get a bad rap, but Koeppel says good criticism is vital for a healthy arts community. “You need objective, impartial, non-judgmental opinions and writing,” he says. “Especially in restaurant reviewing, it can be too easy to be funny, to be sarcastic, to put down a place and make the reviewer look superior.

You have to be able to give criticism without sounding like a smart-ass.”

After being laid off from The Commercial Appeal in

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J O Y C E

C O B B

JOYCE COBB

DEFINING THE MEMPHIS REPERTOIRE

BY ALEX GREENE

A

deft singer firmly rooted in jazz, Joyce Cobb will often reel off the jazz greats who’ve emerged from Memphis — Jimmie Lunceford, George Coleman, Phineas Newborn, Jr., Charles Lloyd, etc. — by way of calling out the need for a Memphis Jazz Museum. “My dad was a Kansas City guy and he was into the bebop like Monk, John Coltrane, Miles Davis, and Stan Getz,” she says. “I grew up with all that and heard it almost daily. So I learned that book.”

“Book,” of course, is jazz lingo for an artist’s repertoire, and Cobb has walked the walk as well as talked the talk. Despite her mastery of both the history and the artistry of jazz, she’s always been stylistically eclectic. That’s only fitting for a singer who first came to Memphis from Nashville to record country music for Stax Records.

“Jim Stewart [co-founder of Stax] was trying to start a subsidiary label for country music called Truth,” says Cobb. “He was far ahead of his game, and wanted to sign me and O.B. McClinton. But during that time, which was [around] 1975, Stax folded and that was the end of that dream for Jim Stewart.”

Nonetheless, after Stax’s demise, Cobb stayed here, becoming a Memphis institution in her own right. As it turned out, she finally did get a hit single, 1979’s “Dig the Gold” on Cream Records, a funky, politically charged jam that borders on Afro-Pop, recorded at the now-legendary Shoe Productions.

“It hit 42 on Billboard and it kind of surprised everybody,” she says. “That was a big deal. I got paid and put a down payment on our house that I’m still living in today. That was the biggest moment I had in the music business, and it was when I realized that you could make money writing songs.”

Yet she mostly wanted to simply perform, and loved

2009, and retiring from freelance work in 2017, Koeppel continues to write about wine online on his Substack newsletter, “Bigger Than Your Head.” He says his years as a critic taught him some vital lessons about creativity.

“I think what makes artists great is that they are not part of trends,” he says. “There is a sense in which none of us can escape being part of the general thing, but real genius is solitary. It works by itself, and accomplishes what it accomplishes sort of in the shadows. You can’t worry about the audience. You create art for yourself.

You want to succeed. You ought to put it out there. But truly great artists have to create their audience because they’re ahead of the audience and they have to pull the audience along with them. … Basically that’s what it takes. You have to have the time, the patience, the discipline, the perseverance, and just keep going.”

O T I S

S A N F O R D

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being in Memphis. “When I came here, I fell in love with jazz,” she explains. “I fell in love with Phineas and Calvin Newborn and Sidney Kirk and all the old Stax artists who had gone underground. Memphis was kind of bohemian then. I hung out in Midtown, and a lot of liberal people were there, all into music.”

She met WEVL manager Judy Dorsey, who invited her to bring her own LPs to the radio station. “At that time, it was only 10 watts,” she says. “But I enjoyed the fact that you had no program director telling you what to play. Now I’ve had several shows on WEVL for close to 40 years.”

Her radio programs — World Music Dance Party, Voices, and Songs for My Father — as much an institution as her live performances, are marked by eclecticism, and she counts that as one of her greatest strengths. Today, one can still hear her sing every Sunday at Boscos in Overton Square, among other places, drawing on her remarkably broad tastes.

“I had a lot of nurturing in Nashville, hearing pop music and theater and Opryland, where it was show time every day. That made me ready for Memphis,” she reflects. “The way I’ve made a living was by being diverse.”

Life on the Bright Side

OTIS SANFORD

A FEW COLUMNS ABOUT THE CONSUMMATE COLUMNIST

BY JACKSON BAKER

H

e just turned 70 in April, and journalist/author/ teacher/commentator Otis Sanford took that milestone as a reason to moderate his pace a bit. As the elongated adjective just applied to him would indicate, Sanford has for years been an all-purpose eminence in our public world, a genuine icon.

“I was doing a lot of things,” he allows. “And I’m still doing a lot of things. But I needed to start to slow down, yeah.”

So, Sanford has regretfully stepped away from his role as Hardin Chair of Excellence in Economic and Managerial Journalism at the University of Memphis, a position he had held for the last dozen years. “I’ve loved the teaching. I love the students. I connected with all of my students,” he says.

Now that the 2023 city election is over, Sanford may also be less of a regular presence on WATN Channel 24, where he serves as the station’s political analyst. (But fear not, public events and new elections will doubtless call him back into the saddle.) He will also spread out the frequency of the commentaries he pens for the Daily Memphian. Reacting to those columns, and no doubt remembering his coverage over the years for The Commercial Appeal, participants in the Memphis Flyer’s 2023 Best of Memphis survey recently named Sanford the area’s “Best Written Reporter.”

And there’s no question that few books about local affairs have attracted as much attention and admiration as Sanford’s 2017 volume, From Boss Crump to King Willie: How Race Changed Memphis Politics. The book is a solidly researched and referenced history of local politics and government during the transformative twentieth century, particularly, as the subtitle indicates, on the racial front.

Sanford is African American and has lived much of the history he has written about. Though he swears by

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the principle of diversity, racially and otherwise, he is famously objective in his outlook as writer and reporter.

“Some of the harshest criticism I’ve leveled as a columnist has been against black politicians,” he says. “You know, I’ve been highly critical of former mayor [Willie] Herenton and the Ford family, and you can go on down the line. I’m an equal-opportunity offender.”

Sanford is a product of Mississippi, raised there during years when the state was infamous for its racial repression. But he never let Jim Crow hold him back.

“I’ve always been interested in newspapers, and I got that from my father,” he says. “My father had a sixth-grade education, but he liked newspapers. When I was like, 6 or 7 years old, we lived on a farm. We took The Commercial Appeal by mail, Monday through Saturday. And my father told me when I learned how to read, ‘I want you to read the newspaper and tell me what’s in it. Because I’m too busy. I’m a carpenter. We got a farm.’ And so I did that.”

Sanford went to community college, then to Ole Miss, where he graduated. He got his first journalistic job at the Jackson, Mississippi, Clarion-Ledger (as “the first African-American reporter they’d ever had”), then landed at The Commercial Appeal, hired by the Metro editor who would become his enduring friend and mentor, Angus McEachran.

“He hired me actually, as a copy clerk, or copy boy, in ’73 when I was going to Ole Miss, and then I had to go get the iced tea,” he says. “I had to go get the coffee.

I had to go get the cigarettes because they were still smoking in the newsroom. I had to make runs Downtown for the beat reporters.”

But Sanford advanced to more significant duties.

Both he and McEachran would move on to other papers in the Scripps-Howard chain, but in the early ’90s they found themselves back together at the CA. And when McEachran retired, he tried his best to get Sanford, then his deputy editor, appointed as his successor. The chain’s owners thought otherwise, but Otis ended up as editorial and opinion editor, a position that ultimately became a launching pad to his multitude of other enterprises.

He left his supervisory positions at the CA in 2010 as the newspaper was downsizing, though he continued to write a column for the paper until 2019, when he started an online column for the newly founded Daily Memphian.

He will continue that commentary at twice-monthly intervals, but for now he sums up his motivation this way: “There is a retirement thing that people do. And you can’t do it unless you’re retired. The main thing is to relax a little bit more, and not feel like you have to get up every morning going to do something.”

After all these years, Otis Sanford is entitled to relax, but we don’t doubt that he’ll still find time to do a few things of note.

REV. CHARLES E. HODGES THE KEYS TO THE MEMPHIS SOUND

BY ALEX GREENE

F

ew sounds in the history of Memphis music are more recognizable than the Rev. Charles E. Hodges on his Hammond B3 organ. He’s a master of tone, using the drawbars to conjure a velvety, liquid sound from

the instrument that stamps many Hi Records hits. A recent example came this August, when Al Green released his first new single in five years, a cover of Lou Reed’s 1972 classic “Perfect Day.” It’s practically a duet between the singer’s soulful voice and that burbling, seductive sound of Hodges’ keyboard.

It was a sound Hodges crafted while working with producer Willie Mitchell, who dubbed him “Do Funny” for the distinctive flavor and unpredictable flourishes he would bring to a track. Before working with Green, Hodges cut his teeth in O.V. Wright’s band. Later, many hits by Ann Peebles, Syl Johnson, and Otis Clay bore Hodges’ unique stamp. Those artists also benefited from his two brothers, “Flick” and “Teenie,” who would likewise become integral to the Hi Records sound and the group of players known as the “Hi Rhythm Section.” All three of them grew up under the musical guidance of their father, Leroy Hodges Sr., in rural Germantown.

“My dad was one of the greatest blues piano players in the city,” says Hodges now. “I’m going to say in the world.

And I’m not saying that just because he was my dad. I still can’t understand today how he could do the things he did.

He played that boogie and he wouldn’t skip a beat!”

But Leroy Hodges Sr. was content to see what instruments his sons took to naturally before he taught them more. “My dad wouldn’t help me until he saw that I wanted to do it,” Hodges recalls. “We brought the piano in the house when I was about 11 years old. And there was about a year where I would get on the piano and just bang it. At about age 12 was when he came over my shoulder.

He’d say, ‘No, do it like this.’ And I always watched him. So by 16, I was in the Memphis musicians’ union.”

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Hodges went on to help define the Memphis sound, and he’s still in demand as a session organist today, often at the still-thriving Royal Studios where Mitchell recorded so many hits, playing the same Hammond that he did in the ’70s. But those halcyon days of Memphis soul also took their toll, as described in the 2021 biography My Story: Charles Edward Hodges Sr., written by Delois Jackson, a member of the congregation at Unity Baptist Church in Collierville, where Hodges is an associate minister. Reading like a homespun sermon, the book unflinchingly examines the whole of his life, from his rural upbringing to his studio session days, from drug addiction to his own redemption.

Perhaps that sense of redemption is why the Rev. Hodges remains so modest today. “It’s nice, feeling like a hero,” he says, “but I’m one of those humble heroes, I guess.”

J O H N

V E R G O S

JOHN VERGOS

MUCH MORE THAN BARBECUE

BY BRUCE VANW YNGARDEN

Vergos is an attorney, restaurateur, environJohn mentalist, former city councilman, and civic activist.

If you ask him to summarize his career, it brings forth a thoughtful answer.

“When you get older,” he says, “things you did that you thought were important tend to be forgotten as the years pass. For example, one of the things I’m really proud of, I started back in 1971, when I was attending law school at Memphis State. Most people don’t know — or don’t remember — that the county was once going to sell off the land that is Shelby Farms Park. I thought

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K O Z I K

that was a terrible idea and with another law student formed a rag-tag committee called the Penal Farm for Public Use Committee.”

As absurd as it sounds now for the county to want to sell the 4,500 acres of Shelby Farms to developers, back then, Vergos and his young allies were taking on some big foes. “The newspapers, the mayors, the Chamber of Commerce,” he says, “they were all pushing for the sale.”

But Vergos’ little committee soon gained some heavyweight allies, including powerful attorney and environmentalist Lucius Burch, who helped raise money behind the scenes to give to Vergos’ committee to buy ads to fight the sale. Three years later, by a one-vote margin on the third reading of the measure, the sale was ultimately voted down by the county commission.

“It was 1974 and I was in Knoxville, studying for the bar, when Lucius Burch called to tell me the good news,” Vergos recalls. “I didn’t have any champagne at the time, but I wish I had.”

Vergos retained that passion for the environment while serving as District 5 city councilman for eight years in the 1990s. He was sometimes referred to as “the one” because his votes against measures that were

popular with his council colleagues often ended in 12-1 outcomes, with Vergos on the losing end.

“I never voted for any billboards or developments that would fill the floodplain,” he says, with a smile. He did somehow manage to get a very restrictive billboard ordinance passed — again, as with the victory at Shelby Farms — by one vote.

“I still don’t know how I got the seven votes to get that passed,” he says, “but it’s only been breached twice since, that I’m aware of.”

Other environmental victories included stopping the sale of what is now Vance Park on the bluff to a McDonald’s franchise for $15,000, and pushing through the building of the Bluff Walk against the wishes of most influential Downtown developers and city powers-thatbe. Again, what now seems like an obvious good thing for the city took a real political fight before it became reality. Vergos was on the right side of history on numerous occasions.

But even given the importance of Vergos’ activism, we’d be remiss if we ignored his family’s restaurant legacy, of which he is still very much a part. In 1948 (the same year John was born), his father, Charlie Vergos, founded the Rendezvous, one of the most famous

barbecue joints in the world. The restaurant is still a hands-on family business, co-managed by John’s daughter Anna, who also serves as general counsel.

Daughter Katherine runs the social media and designs merchandise; son Charlie is a comedian who has a routine called “Barbecue Rich.”

Vergos has a million Rendezvous stories, but space limits us to just one: “In the early days,” he says, “my dad basically served as his own bouncer.

One night, there was a rowdy young guy being a schmuck, causing trouble, so my dad finally just dragged him up the stairs and threw him out in the alley.

“The next day, he gets invited down to Mayor ‘Boss’ Crump’s office, and Crump asks him, ‘Did you throw somebody out of your restaurant last night?’

My dad says, ‘Yeah, the SOB was a pain in the ass, so I threw him out.’ Crump says, ‘That SOB was my son. You will let him back in, and if he ever causes trouble again, you call me.’

“As my dad was walking out the door, Crump says, ‘Hey, who handles your insurance?’ From that day on, my dad said we were with E.H. Crump Insurance.”

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andy Kozik has about 25 wigs strewn about his home, and he’s just ordered another one the morning he speaks with Memphis Magazine.

“I need another wig like I need a hole in the head,” he says, “but when you put a wig on your head, it changes everything. It just does.”

Born and raised in Memphis, Kozik has worn a few wigs in his day. He’s worked in retail, at FedEx, and with the Red Balloon Players, a children’s theater troupe. Theater — especially children’s theater — was and is his passion. Ever since he was little, putting on fashion shows with the neighborhood kids, boys and girls alike, he’s had a flair for the dramatic. His grandparents were in vaudeville, he adds.

On a whim, in 1977, he applied to clown college, and the same day that Elvis died, he was accepted. “I lasted about two weeks,” he says. “I realized I didn’t completely know what I wanted to do. I came running back to Memphis, but it did teach me that what I wanted was a house, a yard, and a dog. Those were more important, and it’s funny that through my life, having a house, a yard, and a dog has become a nice thing to be grateful for. That’s where I am now. My husband [George Howell] and I have a wonderful ranch house.”

And they have their dog — well, two dogs, pug Onslow and Boston terrier Jolene, and a cat, Eunice. “I’ve stood out there [in the yard] and cried sometimes in the morning watching the three of them interact, and then a hummingbird flies by, and I feel like I’m in a Disney cartoon,” Kozik says.

No matter what, though, Memphis has always been home for Kozik. Despite dropping out of clown college, he did clown for the Clyde Beatty Cole Bros. Circus for almost 10 years, but he says, “by the 10th season it got harder and harder to leave home.”

Once back in Memphis for good, he worked at FedEx and with the old Memphis Arts Council, and then he started working with the Wolf Trap Institute for Early Learning Through the Arts, a program he still collaborates with through Delta Arts in West Memphis, Arkansas, though he’s now retired. “We teach teachers how to use the arts in the classroom,” Kozik says. “It’s something I love doing because it keeps me young.”

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I R E N E

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In his retirement, Kozik also decorates “nice ladies’ houses” for Christmas, acts as a simulation patient at the University of Tennessee Health Science Center, judges the Orpheum’s High School Music Theatre Awards, and serves on the board of Friends of George’s, an LGBTQ theater group through which he’s honed his drag queen persona, Bela D’Ball.

“I had done drag a little bit back in the ’70s and ’80s for a benefit here and there and for Halloween and Mardi Gras,” Kozik says, “but after I retired I got more and more involved with Friends of George’s. And here I’m retired and having a ball playing with these people and directing.”

Clowning, he adds, has paired well with his love for drag. “I was a real pretty clown. I didn’t juggle too well, and tumbling and all that stuff — sheesh, I just wanted to look pretty. Drag is about creating a fantasy character.

And that’s what children’s theater and clowning are. It’s fun and there’s makeup and costuming and outrageous.

It’s an exaggeration of life.”

Earlier this year, Friends of George’s sued Tennessee over its anti-drag law, and in June, a federal judge ruled in the theater group’s favor. “For about three months, we did not stop,” Kozik says. “We had TV, radio, newspaper interviews that were in Rolling Stone, Time magazine. I got to speak at the Dramatists Guild and accepted an award for us. And we also went out and performed at the Stonewall Inn. The lawyers that had our case have since gone on to Florida, Texas, Montana, and they’re working on others right now as we speak. Everything they used in our case is working everywhere else.

“And what is interesting is we’re still fighting for the same rights I helped fight for back in the ’70s, ’80s, and ’90s. It wasn’t about the money or the fame or anything. We just want to do what makes us happy.”

And that has always been Kozik’s goal — to be happy, to find joy and humor in life, and to help others do the same. “From the checkout person at Kroger to an attorney who’s about to sue you, whoever it is, I want them to see the humor around because it’s all pretty funny.”

IRENE CRIST

IN THE DIRECTOR’S CHAIR

BY JON W. SPARKS

D

irecting a play is not for the faint-hearted.

Irene Crist has been at it for a good long while and knows about wrangling a production and its many moving parts, from grappling with egos to hammering out schedules, tending to details, and making uncounted decisions up until (and often after) opening night. There are lights, sound design, sets, and stage management — and if fortune smiles, an able crew that can shoulder those burdens. But it’s up to the director to make it all soar.

She is undaunted because she loves the art and craft of theater. Every individual play is immersive during the weeks of rehearsals and performances, but collectively they range from children’s shows to Shakespeare, farces to tragedies, intimate stories to epics.

Bring them on.

Crist has worked in all areas of the theater but

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rarely acts anymore, focusing instead on directing and teaching. “I’ve got to do both,” she insists.

“They feed each other. I don’t enjoy directing without having students go back and try things that worked in my production. And I really don’t like teaching without directing because it is just very symbiotic to me. I need inspiration coming in before I can give it out, so that’s what I do: teach, mentor, and direct.”

She’s enjoying the best of all those worlds at the moment, directing The Best Christmas Pageant Ever at DeltaARTS in West Memphis, which will be staged in December. It’s a perennial favorite and she’s done it before, but she considers, as directors do, how to avoid the same-old, same-old. “You’d think it would be hard to keep it fresh,” she says, “but we had a reading the other night, and instead of saying Herod went after baby Jesus, everybody kept saying Harold.

It was so cute! These are kids, they’re going to do things like that, and you just have to be ready to receive it.”

The most rewarding thing for Crist is watching her actors blossom, as kids and adults. “It’s easy to stay inspired,” she says. “Sometimes it takes the right student and the right teacher, and when that happens, it’s the greatest joy.”

She brings deep experience to her passion.

In 2017, Crist was presented with the Eugart Yerian Award for Lifetime Achievement at the Ostrander Awards, which honors the best in local theater. She has accumulated several Ostranders over the years, but one production stands out.

Actually, two productions. She’d been approached by Jackie Nichols, then the executive producer at Playhouse on the Square, and says, “He ran into me in the stairwell and said, ‘Oh, by the way, I want you to direct Angels in America. Parts One and Two. And you’ve got six weeks to do it.’”

The simultaneous staging of Tony Kushner’s powerful dramas about AIDS was monumental.

The two productions earned 15 Ostrander Awards, including Best Dramatic Production and a Best Director nod for Crist. “It was one of the most fulfilling things I’ve ever done,” she says. “Directing the six-hour masterpiece was an extraordinary experience.”

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10/16/23 11:43 AM

Memphis Puts Its Best Foot Forward

Local dance companies have elevated the city’s profile as a center of dance innovation and education.

BY ALEX GREENE

I

f Memphis is the “Home of Blues, Soul, and Rock-and-Roll,” as the city’s official slogan boasts, it’s worth pointing out the unifying subtext behind all those musical forms: dance. Social bodily movement was instrinsic to the blues, soul, and rock-and-roll from their very origins.

Popular dance was not always celebrated in elite conservatories, focused as they have been on Western balletic tradition. But that began to change through the second half of the twentieth century as visionaries like Martha Graham and Alvin Ailey incorporated American folk forms into their choreography. Today, due to this city’s role as a crucible of popular music and dance, that merging of what were once thought of as “high” and “low” movement art is accelerating — and putting Memphis on the cutting edge of innovation in the dance world.

Collage Dance faculty member Danielle Pierce teaching tap to adult programming participants.

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Youth Ballet Memphis students in the Fly Studio at Ballet Memphis’ main building on Madison Avenue.

Crucially, this is happening in the context of dance education, which has grown exponentially here in the past 20 years. That was underscored this August when a study by the Dance Data Project named Ballet Memphis and Collage Dance among the 50 largest dance organizations in the country, with the former ranked at #32 and the latter at #46. Only one other Tennessee dance school, Nashville Ballet, made the list.

The rankings are based not on aesthetic criteria but on the size of the organizations’ annual expenses (based on 2021 data). In future years, Collage Dance will likely rank even higher, thanks to the $2 million Andrew W. Mellon Foundation grant the school received this summer.

Meanwhile, a third dance organization here, New Ballet Ensemble and School, has also been garnering praise for years, winning the prestigious National Arts and Humanities Youth Program Award in 2014, with the school’s students dancing at the Kennedy Center in a performance the Washington Post called “dazzling.” Today, some of its former students are finding fame on an international scale.

Clearly, something big is happening in the world of Memphis dance. What’s more, all three of the schools have, to varying degrees, embraced local vernacular dance forms, combining a commitment to the high technical standards of the balletic tradition with vigorous outreach programs that include Memphis’ most underserved communities.

PHOTO CREDITS: TOP COURTESY BALLET MEMPHIS; BOTTOM BY DAVID ROSEBERRY

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Staging NutRemix with the Memphis Symphony Orchestra, a flamenco guitarist, and live drummers, New Ballet has added African dance to the traditional tale of The Nutcracker.

NEW BALLET: THE TRANSFORMATIVE POWER OF OUTREACH

L

ong before she founded New Ballet Ensemble, Katie Smythe was well-grounded in classical technique, thanks to her early years with Memphis Concert Ballet, precursor to Ballet Memphis, founded by Dorothy Gunther Pugh in 1986. Even in that traditional environment, the seeds of a more inclusive view of dance were being planted simply because the company was in Memphis.

Years later, around 2000, when Smythe made her first steps toward founding the New Ballet Ensemble and School in the Cooper-Young area, those early days were vivid in her mind. “There was a dancer I grew up with in Memphis named Eric Henderson,” she says. “Eric was my age, super talented, and I believe he could have been a star at Alvin Ailey. He was a phenomenal dancer, and he had trained at Memphis Concert Ballet with me.”

Henderson wound up going to L.A. and dancing for Janet Jackson, among other things. “When he came back to Memphis, he started teaching all these kids hip hop, trying to break them into the music video scene,” says Smythe. “This was the Backstreet Boys era. And then as he prepared to leave Memphis again, all his students came to me.”

It was a cross-pollination of sorts. The hip hop dancers wanted balletic techniques in their toolbox, and Smythe learned of a new style they favored: jookin’. One student in particular, Travis Butler, made an impression on her. “I started calling him the Baryshnikov of jookin’. And he was like Baryshnikov. It was beautiful. So we started PHOTOGRAPH BY MARY GUNNING

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experimenting, combining jookin’ with classical music. It led me to think that Memphis jookin’ was the new ballet, and that’s why I called the school New Ballet.”

The school focused on community outreach from the start. “The words of the original mission statement — to provide ‘a professional standard of training, regardless of the ability to pay,’ implied that we would be reaching into the community,” says Smythe. And reach out they did. For fifteen years, they’ve been taking free dance classes directly to the city’s public schools via their Pathways program, and offering free summer classes to school kids through their City Dance program. Both outreach efforts have expanded dramatically in recent years, with Pathways operating in nine different public schools now.

Performances also help to recruit these students. In 2002, New Ballet began staging a new approach to Tchaikovsky’s The Nutcracker, incorporating modern soul and hip hop music and many styles of dance beyond ballet, including jookin’, in a production they called NutRemix. This year’s show runs November 17-19 at the Cannon Center, but early performances are staged especially for local schoolchildren.

Smythe explains, “We get those kids to NutRemix on a school bus with lunch, then invite them to the studio for City Dance or Family Night where we can have dinner and talk about our program. In doing that, we started to recruit students into New Ballet to fulfill that mission of 50 percent sponsored students, and 50 percent students who could pay.”

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New Ballet professional apprentice Jeremy Bowers, who began in the free City Dance program, performing in NutRemix.

Students training at the Collage Dance Conservatory.

Having such eclectic training has helped many New Ballet students excel in the competitive world of dance. NBE alum Max Reed recalls that other dance schools were too expensive when he was a teenager.

“I was just battle dancing — you know, dancing on street corners, doing the Memphis thing.” Then he was able to attend New Ballet for free, where he says Smythe eventually “started sending me out to do the outreach programs, going into schools and looking for kids that had the same kind of hunger that I did.”

And his hunger proved formidable; he made his Broadway debut in 2011’s Spider-Man: Turn Off the Dark, in which he performed for three years, and recently joined the cast of Beetlejuice. But he’s still connected to New Ballet. “I was in the first NutRemix they ever did,” he says, “and I was in the twentieth anniversary performance of it last winter.”

Also performing in last year’s celebratory NutRemix was New Ballet’s most famous alum, Charles Riley, aka Lil Buck, whose success reveals the true potential of the school’s hybrid approach and its focus on outreach. Best known for combining ballet technique with jookin’, he’s parlayed his mastery into work with the likes of Yo-Yo Ma, Madonna, and Cirque du Soleil.

But his teaching work in New Ballet’s outreach programs has stayed with him. His rapport with students was apparent as he rehearsed the cast of his recent touring production, Memphis Jookin’: The Show. He’d known many of the cast members for years. “Two guys who came up in New Ballet are a part of my show now,” he says. “All of the cast members are from Memphis, and a lot of these kids have never had an experience like this.”

Memphis Jookin’ became a critical success, earning a rave review in The New York Times and launching its second tour with a performance at Lincoln Center. Riley credits the diversity of his training with his success. “The different techniques you get from studying dance stay with you for the rest of your life,” Riley says. “Ballet, modern, jazz, and other dances stick with you, once you learn them. These are tools that 40 • M E M P H I S M A G A Z I N E . C O M • N O V E M B E R 2 0 2 3

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you’re able to use throughout life. So that’s one of the things I loved about opening myself up to learning ballet.”

The latest New Ballet student to leap forward has been Roman Neal II, who starred in last year’s production of NutRemix in the lead role of The Soldier. This fall, he begins as a dance performance major at Howard University thanks to the prestigious Chadwick A. Boseman Memorial Scholarship, given to only one entering freshman per year in honor of the late Black Panther star.

BALLET MEMPHIS: RETHINKING INCLUSIVITY

W

hile New Ballet teaches a variety of dance methods alongside its ballet training, from African to flamenco to tap, it has embraced jookin’ and other street dance forms to an unprecedented degree. But Memphis’ two larger dance organizations have taken a different approach to their outreach, trusting in the ability of classical, refined technique to attract students. And judging from their growth, it’s working.

“In Memphis, the ballet community is thriving. The city has several schools and companies and I think the love for classical ballet is only growing at this stage,” says Eileen Frazer, community programs manager and teaching artist at Ballet Memphis, which is based in a landmark structure in the heart Overton Square. “We saw a bit of a dip during the pandemic, as all organizations did, and we’re still growing our student body back from that, but we have students coming to us from other studios where the focus hasn’t been classical ballet, because they want that focus on classical technique.”

Yet even with that as a starting point, Frazer points out, such technique forms the basis for a wide variety of dance. “We do a class in modern dance as well, but classical ballet doesn’t just mean dancing to classical music. You need that classical ballet foundation to do all types of dance, even all types of sports. We have kids coming through saying, ‘My football coach told me I had to take ballet.’”

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The organization’s commitment to outreach has also put it at the cutting edge of inclusivity in the city. Before the pandemic, Ballet Memphis offered movement classes to students at the Stax Music Academy “to feel comfortable in their skin as they’re playing instruments or dancing to different types of music,” says Frazer. “The Stax students also created new music for the Ballet Memphis student dancers to choreograph.”

Beyond that, her company also offers classes to Spanish-speaking students, not to mention what Frazer calls “an inclusive dance class. That is for anyone who has physical or developmental differences. . They can develop body awareness, self-expression and creativity, and have a little community. We do that for all ages. And we’ve also developed a Dance for Parkinson’s curriculum. Our program is one of only three in Tennessee.”

Frazer emphasizes that their students are not learning in a vacuum. “Being attached to our professional company, the students are seeing these incredible professional dancers, dancing to all kinds of music — classical music, or Patsy Cline, or Roy Orbison, or soul music. We aren’t just doing full-length classical ballets. We’re bringing in a lot of up-and-coming choreographers, doing a lot of new work. That lends itself to doing more contemporary movement.”

And, as with New Ballet’s NutRemix, Ballet Memphis’ staging of The Nutcracker provides an annual tradition of mixing the professionals in the performing company with some of the 200-300 students, ages 3-18, who typically enroll in classes each year. “The students can audition for The Nutcracker, which is the professional company’s production,” Frazer explains. “So that includes between 60 and 100 of our students getting that performance opportunity. Also, The Nutcracker auditions are open to students from other studios as well.

So we get to have a little community and integration with everyone in the city, and even from Arkansas and Mississippi.”

This year’s staging of Tchaikovsky’s ballet, while still hewing to the classic approach, will introduce some innovations, as Ballet Memphis works with teams outside the organization to design a new set and costumes for the show, which runs the weekends of December 8th and 15th.

COLLAGE DANCE: RAISING COMMUNITY CONSCIOUSNESS

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ollage Dance, on the other hand, does not trade as heavily on the popular Christmas dance extravaganza, though the touring company does perform The Nutcracker. That’s partly due to its provenance and the focus of its mission.

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Founded as a performance company in 2006 by executive director Marcellus Harper and artistic director Kevin Thomas to remediate the ballet industry’s lack of racial diversity, it was first based in New York, not Memphis.

Their mission grew directly out of Thomas’ ten years of experience as the principal dancer at the Dance Theatre of Harlem. They relocated here the next year and added the conservatory to the organization, sensing that dance was not only gaining momentum but had potential for growth in Memphis.

They were onto something. That same year, in 2007, a video emerged of Lil Buck mixing ballet and jookin’ in a solo to Camille SaintSaëns’ “The Swan” for a New Ballet event in West Memphis. It went viral, helping to launch the dancer’s career and raising the profile of Memphis dance as a whole. Meanwhile, Collage worked to find its footing locally, teaching in various host locations beginning in 2009, and attracting more students every year. And their professional company, officially known as Collage Dance Collective, was building its reputation and touring internationally.

Karen Nicely, Collage’s community engagement programmer and faculty teacher, has worked with the organization from the start, and is not surprised by her company’s rapid evolution into one of the South’s leading companies and conservatories. “I have been with Collage every year and it’s been amazing to see.

It’s grown because of the mission that the guys have: to expand access and quality training to even more communities and especially underserved communities.”

The culmination of that came in 2020 when, despite months of quarantine, Collage raised $11 million to build a dedicated dance center of its own.

Befitting the group’s mission, it’s in the heart of Binghampton, at Sam Cooper Blvd. and Tillman. “The directors really wanted to be in a community that needed more growth and development,” says Nicely. “And Binghampton is one of those areas of Memphis that is often kind of forgotten. It has lower-income families, and not as many resources as other communities in Memphis. So the choice of location was made with that in mind.”

With its walls angled skyward, the center stands as a beacon in the neighborhood, not least because its wide windows open its dance classes to the community. More than just a visual effect, it represents how Collage is coming to function in the city’s wider dance scene.

When Lil Buck began rehearsals for his Memphis Jookin’ production, it was in Collage’s new building, his dancers on full display to passersby. It’s also an inspiring site for the public events Collage sponsors, such as this September’s Memphis Dance Festival.

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The free event was a day-long celebration of dance featuring performances by Lil Buck, artists from New York City Ballet, SOLE Defined (from Washington, D.C.), Alonzo King LINES Ballet (from San Francisco), and the Nashville Ballet. Local companies were also featured, including Ballet Memphis, the Grizz Girls, Studio 413, Grind House Dance, Kindred Spirit, the Collage Youth Ensemble, and Company D, a dance company of young adults with Down syndrome.

The event’s capstone, however, was the Collage Dance Collective’s performance of Camille A. Brown’s “New Second Line,” a celebration of New Orleans and the perseverance of Black people after Hurricane Katrina, all to the live music of the internationally renowned Rebirth Brass Band.

The way Harper sees it, such danceable, accessible music is key to their mission. “The first time we did it, the combination of that music and the high-energy dancing just connected with the audience,” he says. “And that’s what we are all about: finding ways to connect with audiences who maybe feel like this is not for them, and really getting them excited about it.”

He explains that part of that is really being strategic about the music that you use. “It’s also about the story, the message. In dance — and ballet in particular — the themes and the stories have left many people out, or have not included diverse communities. That’s part of the reason that dance audiences aren’t diverse.

People want to connect to what they see.”

That also explains why Collage’s annual showcase dance is not their take on The Nutcracker, but Kevin Thomas’ “Rise,” set to the final speech of Dr. Martin Luther King, Jr., to be performed next year on February 2-4 during Black history month. As Shelby Smith wrote for Choose901 upon seeing it earlier this year, “I’d been dancing for 22 years before I’d ever seen a ballet production with a majority-Black cast.”

And, as Thomas told Smith, Collage also pursues gender inclusivity. “When we started the school in 2009, I was telling someone that my idea was to get boys into ballet,” Thomas says.

“They told me I was crazy — that I’d never get boys here from Memphis to do ballet, but it happened. … When you see ballet and you say the word ‘ballet,’ right away the thought is female — which is funny, because when ballet was created 400 years ago, it was created for men. … We are really educating people. Not just our dancers, but the community who is questioning why we dance in the first place.”

Events like the Memphis Dance Festival, or the 34th annual International Conference and Festival of Blacks in Dance, which Collage will co-host on January 24-28, 2024, further that educational mission, but Collage’s core activity is engaging people directly through classes. In

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addition to conservatory instruction, Nicely touts their Turning Pointe program, where “teachers from the conservatory go to schools in Memphis and surrounding areas and teach dance. We average about 13 active schools at any given time, but we have a roster of 20.” But the outreach goes beyond kids. Collage’s Continuum program is a collection of classes and programming focused on adult instruction.

The scope of such education, not to mention the Collective’s busy touring schedule, is one reason Collage Dance was recently named a “Southern Cultural Treasure” by South Arts and the Ford Foundation. With the new building and last month’s multi-year Mellon Foundation grant, Collage’s star is clearly rising.

As Marcellus Harper explains, Collage’s move to Memphis helped make that possible.

“Music and dance are inextricably connected,” he says. “We need music to create dance and music makes all of us want to move, and our city is both a music town and a dance town. With some of the largest dance companies in the nation right here in Memphis, it’s outstanding to say dance has created its home here.”

Memphis is published monthly. Annual subscription $18.

Publisher/Editor: Anna Traverse Fogle. Managing Editor: Frank Murtaugh. Memphis is owned by Contemporary Media, Inc., P.O. Box 1738 Memphis, TN 38101. Stockholders: Ward Archer Jr., 1902 Nelson, Memphis, TN 38114; Jack Belz, 100 Peabody Pl. #1400, Memphis, TN 38103; Kate Gooch, 2900 Garden Lane, Memphis, TN 38111; Josh Lipman, P.O. Box 45, Memphis, TN 38101; Gustave Lipman, Ira A. Lipman Estate, 781 Fifth Ave, 17th Floor, New York, NY 10022; Benjamin Lipman, Guardsmark Holdings, 651 OakLeaf Lane, Memphis, TN 38117; Henry Turley Jr., 65 Union Ave. 12th Floor, Memphis, TN 38103.

AVERAGE NUMBER COPIES EACH ISSUE DURING PRECEDING 12 MONTHS: Net press run- 16,792. Paid outside county mail subscriptions- 3,214. Paid inside county mail subscriptions- 10,783.

Sales through dealers, carriers, street vendors, counter sales and other Non-USPS paid distribution- 342. Other classes mailed through the USPS- 0. Total paid distribution- 14,339.

Free or Nominal rate outside-county copies- 374. Free or Nominal rate inside-county copies- 1,406. Free or Nominal rate copies mailed at other classes through the USPS- 0. Free or Nominal rate distribution outside the mail- 326. Total Free or Nominal distribution- 2,106. Total distribution- 16,445. Copies not distributed- 347.

ACTUAL NUMBER COPIES SINGLE ISSUE NEAREST TO FILING DATE: Net press run - 17,740. Paid outside county mail subscriptions - 3,029. Paid inside county mail subscriptions - 11,229. Sales through dealers, carriers, street vendors, counter sales and other Non-USPS paid distribution - 793. Other classes mailed through the USPS - 0. Total paid distribution - 15,051.

Free or Nominal rate outside-county copies - 379. Free or Nominal rate inside-county copies- 1,426. Free or Nominal rate copies mailed at other classes through the USPS- 0. Free or Nominal rate distribution outside the mail- 795. Total Free or Nominal distribution- 2,600. Total distribution- 17,651. Copies not distributed- 89.

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Dr. Jeff Nelson

PHOTOGRAPH BY LISA BUSER

10/11/23 5:09 PM

BY LE AN N E KLE I N M AN N

T

he sm a ll , w indow less conference room in the Regional One Health Trauma ICU was crowded, the air close. At the table were seven family members

of Mr. C., who had arrived the night before at the Trauma Center downstairs; he’d been hit by a car as a pedestrian. He had massive head trauma when he arrived, and the situation overnight had gotten worse.

Dr. Jeff Nelson spoke in a soft voice; this was going to be a difficult conversation. He asked what the family had heard from previous doctors, and was careful with his questions. “Sometimes they don’t remember,” he said later, “and I don’t want them to feel stupid or uninformed.”

The new palliative care team at Regional One Health helps patients — and their families — face serious illness and injury.

One family member said that she knew “he’s gone.” Sniffles started from the end of the table.

Nelson explained to them what happens when a brain is severely injured and the measures doctors had taken up to this point. Another physician on Nelson’s team outlined the tests he’d just done to assess whether Mr. C. was actually brain dead; the news was bad. He explained that the ventilator was breathing for their brother and when that was removed, his heart would stop.

But one family member wasn’t having it, which Nelson said is common in these emotional situations.

He listened, then said, “I can’t imagine how hard this is.” They could try one more test, and she wanted to “watch the doctors do it.” Sure, said Nelson. Mr. C already had many tests, and he offered to share the results.

Another family member left the room abruptly, saying, “Don’t let them pull the plug on him” on his way out. The meeting broke up soon afterward.

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Dr. Jeff Nelson confers with his team, including (from left) medical student Claire Cohen, social worker Tonya Arnold, and nurse practitioner Nakesha McCollins.

I

t’s probably not your best day ever, the first time you hear about palliative care.

Maybe you’ve had a devastating cancer diagnosis, one that may be terminal. Or the chronic heart disease you thought you could live with has taken a turn for the worse. Perhaps your elderly father has had a bad fall and hit his head or broken several bones. Or a loved one has been in a serious automobile accident, one that sends her to Regional One Health, our region’s only Level 1 Trauma Center.

At Regional One, you may meet Dr. Jeff Nelson, who leads the hospital’s year-old palliative care service. In the crowd of white-coated physicians, nurses, and other professionals in the Trauma ICU, Nelson, who favors khakis and polo shirts but no white coat, can blend in. But make no mistake: He’s a well-regarded leader in this rapidly growing medical discipline.

Nelson is board-certified in palliative and hospice medicine as well as family medicine, and is also an assistant professor at the University of Tennessee Health Science Center.

At Regional One, he works with a team that includes a nurse practitioner, a social worker, 50 • M E M P H I S M A G A Z I N E . C O M • N O V E M B E R 2 0 2 3

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How Palliative Care Came to Regional One

In the early days of the Covid-19 pandemic, the Community Foundation of Greater Memphis led what came to be called the Mid-South Covid-19 Regional Response Fund. It was a lightning-speed effort that ended up raising nearly $15 million from corporate, foundation, and individual donors that went to 212 area organizations to help with relief, recovery, and resilience.

A $1 million grant from that fund — the money had to be spent by a certain time and for a cause related to Covid — went to Regional One Health to launch the palliative care service, which premiered in July 2022.

“The healthcare industry gave so much to our community during Covid, we wanted to honor their resilience and help the hospital come back stronger,” said Sutton Mora, executive vice president and COO of the Community Foundation.

“The need for palliative care existed before Covid, was worsened by Covid, and exists post-Covid.”

In the future, Regional One hopes to move into outpatient palliative care.

“Regional One is going through a metamorphosis, with new clinics, especially cancer clinics,” said Dr. Jeff Nelson, head of the palliative care team. “Outpatient palliative care is part of that. Your primary care physician refers you or you can ask for it. You find it just like you’d find any other specialist.”

PHOTOGRAPH BY LISA BUSER

10/11/23 5:10 PM

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a practice manager and — always — a gaggle of fellows, residents, and medical students.

More than his credentials, though, Nelson is an empathetic, gentle practitioner who seems born to do this work. His approach to patients and their families is helpful, open, and comforting.

“We’re not about dying here,” he said as he approached another trauma patient’s room. “We’re about how you live with what’s happening.”

In a healthcare world that often approaches life-limiting illness with test after test that includes scant interpretation or context, that philosophy can be transformational, for patients, families, and medical staff alike.

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elson and his team are acutely aware that their work is easily misunderstood. “I think one of the biggest misperceptions about palliative care is that it’s about dying,” he said as we navigated the maze of hallways at Regional One on the way to his next consult. “I think it’s about how you live despite circumstances you don’t want.” And they never talk about “pulling the plug.”

Many people, including some healthcare professionals, confuse palliative care with hospice, which involves ceasing all disease-directed ther“We’re not about dying apies — chemotherhere. We’re about apy and radiation, how you live with for example — and what’s happening.” concentrating on com for t , p eace , — Dr. Jeff Nelson and dignity for the patient. Sometimes palliative care leads to hospice care. Sometimes it doesn’t.

Nakesha McCollins, a nurse practitioner on Nelson’s team, was challenged one day by a nurse on the cancer floor at Regional One. “Why are you here?” the nurse demanded.

“This patient isn’t on comfort care.” The nurse thought McCollins and her partner, social worker Tonya Arnold, were hospice staffers.

“We talk through major life changes with our patients,” McCollins explained. “She’s had a major life change.”

The palliative care team works with other medical professionals to augment all the standard treatments for people with a serious — or even terminal — illness, focusing on quality of life for patients and their loved ones. “It might be treating physical symptoms, it might be helping with depression or anxiety, it might just be having that therapeutic alliance with people that helps them feel better and less alone,” Nelson told a Regional One podcast interviewer last year.

Working at Regional One is a special subset of palliative care, given that many patients there have recently experienced life-changing traumas. “We have quite a number of severely ill and injured patients at Regional One Health,” said Dr. Martin Croce, the hospital’s

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chief medical officer. “In addition, we provide top-notch cancer care. We knew that palliative care was needed to provide all the care our patients need. Sometimes, the best care is the alleviation of suffering rather than prolonging the inevitable.”

Nelson sees palliative care as an extra layer of support that can help patients and their families understand what has happened, where they are in their medical journey, and what options are open to them. “Palliative care conversations are different in trauma because the shock of what’s happened is so great for the family members,” he said. “They can’t really hear everything and make decisions about the long-term at the beginning.”

A

nother family meeting focused on an aging matriarch from a rural area outside Memphis who had been struggling to breathe. Her adult children knew the end was near.

During their conversation, Nelson asked who his patient was and what she might want as her health declined. She already had a breathing tube and he was trying to help the family understand the next steps. “I wouldn’t choose to be on a ventilator,” he said, and they all agreed. “But we don’t want her to suffer,” said her daughter.

“We don’t allow that here,” Nelson respond-

ed, while he outlined what would happen as the patient’s breathing became more labored.

“Hospital time is different from human time,” he said later. “In the hospital, everyone wants the patient to go on to the next thing, because the alternative is end-of-life care. We help families and patients think about whether the ICU, a ventilator, and more surgery is right for them. Where can we truly provide support? How can we help define the way our patients want to live?”

I

n addition to helping families cope with their loved one’s serious illness, Nelson and his palliative care team support the staff at Regional One as well, especially coming out of the Covid-19 pandemic.

“Sometimes, the best “What you saw care is the alleviation [w ith the older of suffering rather woman and her chilthan prolonging dren] — we usually the inevitable.” do that a couple of — Dr. Martin Croce times a week, but during the pandemic, we did it a couple of times a day,” said Dr. Ian Molyneaux, an anesthesiologist and critical-care physician. “From an emotional standpoint, it was extremely difficult.”

Nelson launched the palliative care program at Regional One in July 2022, and Moly-

neaux said it was a huge relief to the medical teams — as well as the patients and their families. “The palliative care folks take care of families but also take care of the staff,” he said. “If you’re experiencing emotional burnout, it affects the way you take care of patients. I can’t tell you how much that service means to the hospital and the community. They are a very important part of how we do our jobs.”

Carolyn Mallett, a registered nurse who works in the Trauma ICU, agreed. “If I see a patient where the family doesn’t understand how serious the situation is or if they need to understand their options for end-of-life care, I can call palliative care,” she said. “I hear all the time from my families, ‘I didn’t understand that. One team says he’s looking better, one team says it’s not good.’ Palliative care is looking at the whole picture. It’s very helpful because they can clear up any confusion.”

Was the hospital leadership surprised at how quickly the palliative care service has taken off? “Honestly, I always thought the service would be successful,” said Croce, the chief medical officer. “Dr. Jeff Nelson has done a phenomenal job. He built his team with outstanding people who care about the patients, and he is an exemplary physician.

When patients are seen by Dr. Nelson and his team, the caring and empathy is palpable.”

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T

he Burn Unit at Regional One is a hard place to be, and Nelson thinks so, too. It’s easy to understand why: Patients are in a lot of pain, there’s a high chance of infection, and burns are often fatal. The unit is kept warmer than the rest of the hospital.

Nelson and his team visited a woman from Arkansas who was burned in an accident.

Because of her age and other health issues, doctors couldn’t operate to prevent infection.

“I’m going to be really direct with you, okay?” Nelson said after a few minutes of small talk with the patient’s family. He explained to them that, without surgery, her burn would certainly get infected. The patient was coughing; she may have inhaled smoke, too. In short, he said, “This is a fatal injury.”

It took a few minutes for anyone to react. A family member began to sob. It was unclear what the burned woman heard or understood, though it’s obvious that she was the pillar of her family.

Nelson sat quietly for a while, then asked if the family understood or had any questions.

It was an excruciating moment.

I

t’s hard not to wonder what attracted Nelson to palliative care, and how he gets through days filled with sick and dying patients and their distraught families. His answer was both practical and philosophical.

He might reschedule a difficult family meeting if he needs to. And he concentrates on finding things outside of work that make him happy. “I find the things that ground me,” he said. “I’m a dance mom for my daughter’s recital soon, and we have horses that we enjoy riding. This work certainly gives you perspective.”

He is also dedicated to helping physicians and other healthcare providers change the narrative around end-of-life care. “Medicine has a narrative of death as a loss, right?” he said. “Which really means, well, you’re going to end up with a zero batting average. I want to empower physicians and other providers to change that narrative so that death is not a loss; it’s a part of life that we can make beautiful if we treat our patients well.

“My patients will be dying with or without me. Maybe I can make a bad process into a positive thing. I can give them hours, days, weeks, or months without dehumanizing treatments or severe pain. I can help.”

Leanne Kleinmann is a Memphis-based writer and communications/fundraising strategist whose company, Leanne Kleinmann Communications, serves nonprofit and for-profit clients in Memphis and across the country to help them tell their story more effectively. leannekleinmann.com

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SPECIAL ADVERTISING SECTION

2023 MEMPHIS

— WEALTH MANAGERS —

FIVE STAR AWARD WINNERS These days, it takes a village to manage your financial world. Whether it is managing your assets with a wealth manager, navigating the ever-changing tax landscape, sorting out your estate and succession planning or picking the right life insurance, finding the right team can be a daunting task. In fact, many consumers have a hard time figuring out where to even begin.

Sometimes, a few simple questions can put you off on the right path. Asking a professional what makes working with them a unique experience can help you understand how they work and if their style meshes with your own.

This is a great place to start! Five Star Professional uses its own proprietary research methodology to name outstanding professionals, then works with publications such as Memphis magazine to spread the word about award winners. Each award candidate undergoes a thorough research process (detailed here) before being considered for the final list of award winners. For the complete list of winners, go to www.fivestarprofessional.com.

RESEARCH DISCLOSURES In order to consider a broad population of high-quality wealth managers and investment professionals, award candidates are identified by one of three sources: firm nomination, peer nomination or prequalification based on industry standing. Self-nominations are not accepted. Memphis-area award candidates were identified using internal and external research data. Candidates do not pay a fee to be considered or placed on the final lists of Five Star Wealth Managers or Five Star Investment Professionals.

• The Five Star award is not indicative of a professional’s future performance.

• Wealth managers may or may not use discretion in their practice and therefore may not manage their clients’ assets.

• The inclusion of a professional on the Five Star Wealth Manager list or the Five Star Investment Professional list should not be construed as an endorsement of the professional by Five Star Professional or Memphis magazine.

• Working with a Five Star Wealth Manager, Five Star Investment Professional or any professional is no guarantee as to future investment success, nor is there any guarantee that the selected professionals will be awarded this accomplishment by Five Star Professional in the future.

• Five Star Professional is not an advisory firm and the content of this article should not be considered financial advice. For more information on the Five Star Wealth Manager or Five Star Investment Professional award programs, research and selection criteria, go to fivestarprofessional.com/research.

FIVE STAR WEALTH MANAGER

DETERMINATION OF AWARD WINNERS CRITERIA Award candidates who satisfied 10 objective eligibility and evaluation criteria were named 2023 Five Star Wealth Managers. Eligibility Criteria – Required: 1. Credentialed as a registered investment adviser or a registered investment adviser representative. 2. Actively employed as a credentialed professional in the financial services industry for a minimum of five years. 3. Favorable regulatory and complaint history review.

4. Fulfilled their firm review based on internal firm standards. 5. Accepting new clients. Evaluation Criteria – Considered: 6. One-year client retention rate. 7. Five-year client retention rate. 8. Non-institutional discretionary and/or non-discretionary client assets administered. 9. Number of client households served. 10. Education and professional designations. 542 award candidates in the Memphis area were considered for the Five Star Wealth Manager award. 51 (approximately 9% of the award candidates) were named 2023 Five Star Wealth Managers.

FIVE STAR INVESTMENT PROFESSIONAL DETERMINATION OF AWARD WINNERS CRITERIA

The investment professional award goes to estate planning attorneys, insurance agents and select others in the financial industry. Eligibility Criteria – Required: 1. Credentialed with appropriate state or industry licensures. 2. Actively employed as a credentialed professional in the financial services industry for a minimum of five years. 3. Favorable regulatory and complaint history review. 4. Accepting new clients. Evaluation Criteria – Considered: 5. One-year client retention rate. 6. Five-year client retention rate. 7. Number of client households served. 8. Recent personal production and performance (industry specific criteria). 9. Education and professional designations/industry and board certifications. 10. Pro Bono and community service work. This year, we honored 1 Memphis-area investment professional with the Five Star Investment Professional award.

All award winners are listed in this publication.

Financial Planning William B. Howard Jr. William Howard & Co. Financial Advisors, Inc.

Stacey S. Hyde Envision Financial Planning Page 3 George H. Moore Jr. Ashford Advisors Page 3

Investments Ivan J. Rodriguez New Southern Advisory Services, Inc. Page 2

Hulon O. Warlick Independent Wealth Management, LLC Page 3 Continued on FS-4

This award was issued on 10/01/2023 by Five Star Professional (FSP) for the time period 01/09/2023 through 07/31/2023. Fee paid for use of marketing materials. Self-completed questionnaire was used for rating. This rating is not related to the quality of the investment advice and based solely on the disclosed criteria. 542 Memphis-area wealth managers were considered for the award; 51 (9% of candidates) were named 2023 Five Star Wealth Managers.

Wealth managers do not pay a fee to be considered or placed on the final list of Five Star Wealth Managers. The award is based on 10 objective criteria. Eligibility criteria – required: 1. Credentialed as a registered investment adviser (RIA) or a registered investment adviser representative; 2. Actively licensed as a RIA or as a principal of a registered investment adviser firm for a minimum of 5 years; 3. Favorable regulatory and complaint history review (As defined by FSP, the wealth manager has not; A. Been subject to a regulatory action that resulted in a license being suspended or revoked, or payment of a fine; B. Had more than a total of three settled or pending complaints filed against them and/or a total of five settled, pending, dismissed or denied complaints with any regulatory authority or FSP’s consumer complaint process. Unfavorable feedback may have been discovered through a check of complaints registered with a regulatory authority or complaints registered through FSP’s consumer complaint process; feedback may not be representative of any one client’s experience; C. Individually contributed to a financial settlement of a customer complaint; D. Filed for personal bankruptcy within the past 11 years; E. Been terminated from a financial services firm within the past 11 years; F. Been convicted of a felony); 4. Fulfilled their firm review based on internal standards; 5. Accepting new clients. Evaluation criteria – considered: 6. One-year client retention rate; 7. Five-year client retention rate; 8. Non-institutional discretionary and/or non-discretionary client assets administered; 9. Number of client households served; 10. Education and professional designations. FSP does not evaluate quality of services provided to clients. The award is not indicative of the wealth manager’s future performance. Wealth managers may or may not use discretion in their practice and therefore may not manage their clients’ assets. The inclusion of a wealth manager on the Five Star Wealth Manager list should not be construed as an endorsement of the wealth manager by FSP or this publication. Working with a Five Star Wealth Manager or any wealth manager is no guarantee as to future investment success, nor is there any guarantee that the selected wealth managers will be awarded this accomplishment by FSP in the future. Visit www.fivestarprofessional.com. This year, we honored 1 Memphis-area investment professional with the Five Star Investment Professional award.

LEARN MORE AT FIVESTARPROFESSIONAL.COM — F S - 1

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SPECIAL ADVERTISING SECTION

— WEALTH MANAGERS —

New Southern Advisory Services Balancing the Desire for Growth Against the Need for Security

11

YEAR WINNER

Left to right: Eleven-year winner Ivan J. Rodriguez, President and Founder; Miriam F. Rodriguez, Administrative Manager, Candidate MBA in Finance at Fogelman College of Business and Economics – The University of Memphis; Karen C. Rodriguez, Co-Owner

Currently Celebrating Our 12th Anniversary in Service to Members of Our Client Family in Tennessee, Arkansas, Mississippi, Florida, Texas, Ohio and California New Southern Advisory Services, Inc. is a fee-based, non-discretionary investment advisor.

We provide specific, ongoing portfolio management advice to each of our clients but take no action to implement that advice until a client expressly approves it. As such, we must explain each recommendation we make in as much detail as our clients may require. This approach is particularly suitable for investors who like the idea of receiving professional guidance but wish to retain direct, personal control over their investments.

New Southern primarily dispenses its advice during quarterly portfolio review conferences held individually with each client. We typically work with complex portfolios that include a mix of individual securities and fund instruments.

While regularly scheduled portfolio review sessions form the backbone of New Southern’s advisory process, additional off-cycle reviews are held as needed whenever unexpected circumstances arise. Our overriding mission is to realize each client’s specified investment objectives, subject to the client’s assessed capacity to tolerate investment volatility.

New Southern’s fee structure is simple, transparent and highly competitive. If you’d like to schedule a preliminary conversation without obligation or cost, just send us an email or give us a call. We’d love to talk with you about joining the New Southern family.

Ivan J. Rodriguez brings 32 years of experience as a licensed securities professional to his role as New Southern’s founder and president. While working for a Fortune 500 financial services firm from May 2002 to March 2011, Ivan built and managed a multistate advisory practice that grew to include more than 100 client households and over $100 million in assets under management.

He has conducted investment and financial planning workshops for many Memphis-area colleges and businesses. Formerly an adjunct professor at the Fogelman College of Business and Economics, Ivan has received the Five Star Wealth Manager award for eleven successive years.

New Southern Advisory Services, Inc. 1922 Exeter Road, Suite 15 • Germantown, TN 38138 Phone: 901-258-3331 ivan.rodriguez@newsouthern.net

New Southern Advisory Services (“New Southern”) is a Registered Investment Advisor registered in the states of Tennessee and Arkansas, with a restricted registration in Texas. New Southern provides asset management and related services for clients nationally. New Southern will file and maintain all applicable registrations as required by the state securities regulators and/or the Securities and Exchange Commission (“SEC”), as applicable. New Southern renders individualized responses to persons in a particular state only after complying with the state’s regulatory requirements, or pursuant to an applicable state exemption or exclusion.

FIVE STAR WEALTH MANAGER AWARD WINNER

This award was issued on 10/01/2023 by Five Star Professional (FSP) for the time period 01/09/2023 through 07/31/2023. Fee paid for use of marketing materials. Self-completed questionnaire award; 51 (9% of candidates) were named 2023 Five Star Wealth Managers. The following prior year statistics use this format: YEAR: # Considered, # Winners, % of candidates, Issued Date, 10/1/19, 1/28/19 - 8/16/19; 2018: 548, 69, 13%, 10/1/18, 2/6/18 - 8/27/18; 2017: 400, 52, 13%, 10/1/17, 2/6/17 - 8/28/17; 2016: 447, 105, 23%, 9/1/16, 3/30/16 - 8/24/16; 2015: 3/30/11 - 8/19/11.

Wealth managers do not pay a fee to be considered or placed on the final list of Five Star Wealth Managers. The award is based on 10 objective criteria. Eligibility criteria – required: 1. Credentialed as a registered investment adviser (RIA) or a registered investment adviser resulted in a license being suspended or revoked, or payment of a fine; B. Had more than a total of three settled or pending complaints filed against them and/or a total of five settled, pending, dismissed or denied complaints with any regulatory authority or FSP’s consumer C. Individually contributed to a financial settlement of a customer complaint; D. Filed for personal bankruptcy within the past 11 years; E. Been terminated from a financial services firm within the past 11 years; F. Been convicted of a felony); 4. Fulfilled their firm review served; 10. Education and professional designations. FSP does not evaluate quality of services provided to clients. The award is not indicative of the wealth manager’s future performance. Wealth managers may or may not use discretion in their practice and therefore may guarantee as to future investment success, nor is there any guarantee that the selected wealth managers will be awarded this accomplishment by FSP in the future. Visit www.fivestarprofessional.com. This year, we honored 1 Memphis-area investment professional with F S - 2 — LEARN MORE AT FIVESTARPROFESSIONAL.COM

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10/5/23 12:42 PM

SPECIAL ADVERTISING SECTION

— WEALTH MANAGERS —

Hulon O. Warlick Senior Vice President, Senior Investment Advisor

2013, 2015 – 2023 Five Star Wealth Manager • It’s about your dreams and goals • It’s about listening, understanding and adapting With decades of experience and a passion for serving our customers, Independent Wealth Management, LLC is more than our name — it’s our commitment to you. Our job is to help you establish the foundation for your financial security, uniquely defined by your dreams and objectives. As your life and circumstances change, we will be there to make sure your plan evolves right along with you. Our core values guide us as we guide you. We treat you like a person, not a portfolio balance. It is our privilege to know you, serve you and empower you to achieve financial security and be independent.

5050 Poplar Avenue, Suite 2200 • Memphis, TN 38157 Phone: 901-844-0370 • Cell: 901-848-5527 hulon@i-wmonline.com • www.i-wmonline.com Facebook: @IndependentWealthManagement

10

Securities and advisory services offered through Commonwealth Financial Network®, Member FINRA/SIPC, a Registered Investment Adviser.

Independent Wealth Management and Independent Bank are not registered as a broker-dealer or Registered Investment Adviser. Independent Bank and Commonwealth are separate and unaffiliated entities. Fixed insurance products and services are separate from and not offered through Commonwealth.

Investments are not insured by the FDIC and are not deposits or other obligations of, or guaranteed by, any depository institution. Funds are subject to investment risks, including possible loss of principal invested.

YEAR WINNER

Ten-year winner Hulon O. Warlick, CRC®, CPFA

FIVE STAR WEALTH MANAGER AWARD WINNER

Stacey S. Hyde

George H. Moore Jr.

CPA, CFA®, CFP®, Financial Planner

CLU®, ChFC®, RICP®, Managing Partner

5100 Poplar Avenue, Suite 2428 Memphis, TN 38137 Phone: 901-422-7526 info@envisionfptn.com www.envisionfptn.com

12

YEAR WINNER

Envision Your Future. Let Us Help You Make It a Reality!

At the end of the day, we judge ourselves based on the impact we’ve had on our clients’ lives, the milestones we’ve helped them reach and the relationships we’ve built.

Money is a tool. Use it wisely. We invite you to envision your future. A financial plan can be the first step.

Our mission is to help you use your financial resources to live life on your terms: • Take care of those important to you • Be work-optional • Support the causes important to you • Take chances and try new things

6060 Primacy Parkway, Suite 175 Memphis, TN 38119 Phone: 901-602-5100 george.moore@ashfordadvisors.net www.georgehmoore.com

8

YEAR WINNER

Helping You Protect, Plan and Advance Your Unique Situations of Wealth

With 31 years of industry experience, George is focused on assisting those planning for retirement or business succession. His focus is on planning and building a relationship while bringing unique ideas to the process. With an emphasis on developing and executing strategic plans to reduce taxes and maximize income opportunities, his goal is to put his clients’ minds at ease so they can enjoy a memorable retirement.

Certified Financial Planner Board of Standards Inc. owns the certification marks CFP®, Certified finanCial Planner™, and the CFP® mark (with plaque design) in the U.S.

Registered Principal and Financial Advisor of Park Avenue Securities, LLC (PAS). Securities products and advisory services offered through PAS, member FINRA, SIPC. General Agent of The Guardian Life Insurance Company of America® (Guardian), New York, NY. Park Avenue Securities is a wholly owned subsidiary of Guardian. Ashford Advisors is not an affiliate or subsidiary of PAS. Ashford Advisors is not registered in any state or with the U.S. Securities and Exchange Commission as a Registered Investment Advisor. AR Insurance License #2469707 CA Insurance License #0H13269.

FIVE STAR WEALTH MANAGER AWARD WINNER

FIVE STAR WEALTH MANAGER AWARD WINNER

was used for rating. This rating is not related to the quality of the investment advice and based solely on the disclosed criteria. 542 Memphis-area wealth managers were considered for the Research Period. 2022: 489, 46, 9%, 10/1/22, 1/31/22 - 8/5/22; 2021: 548, 50, 9%, 10/1/21, 1/11/21 - 8/13/21; 2020: 542, 42, 8%, 10/1/20, 1/20/20 - 8/21/20; 2019: 544, 54, 10%, 690, 143, 21%, 10/1/15, 3/30/15 - 8/19/15; 2014: 1,034, 152, 15%, 10/1/14, 3/30/13 - 8/19/13; 2013: 880, 166, 19%, 10/1/13, 3/30/12 - 8/19/12; 2012: 695, 166, 24%, 10/1/12, representative; 2. Actively licensed as a RIA or as a principal of a registered investment adviser firm for a minimum of 5 years; 3. Favorable regulatory and complaint history review (As defined by FSP, the wealth manager has not; A. Been subject to a regulatory action that complaint process. Unfavorable feedback may have been discovered through a check of complaints registered with a regulatory authority or complaints registered through FSP’s consumer complaint process; feedback may not be representative of any one client’s experience; based on internal standards; 5. Accepting new clients. Evaluation criteria – considered: 6. One-year client retention rate; 7. Five-year client retention rate; 8. Non-institutional discretionary and/or non-discretionary client assets administered; 9. Number of client households not manage their clients’ assets. The inclusion of a wealth manager on the Five Star Wealth Manager list should not be construed as an endorsement of the wealth manager by FSP or this publication. Working with a Five Star Wealth Manager or any wealth manager is no the Five Star Investment Professional award.

LEARN MORE AT FIVESTARPROFESSIONAL.COM — F S - 3

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10/5/23 12:43 PM

SPECIAL ADVERTISING SECTION

WEALTH MANAGERS — INVESTMENT PROFESSIONALS Continued from FS-1

All award winners are listed in this publication.

Wealth Managers

Leslie Hill Drummond · Summit Asset Management

Marty Samuel Kelman · Kelman Lazarov

David Anthony Pickler · Pickler Wealth Advisors

Sudhir Kumar Agrawal · Ameriprise Financial Services, LLC

Lee Russell Elander IV · Ameriprise Financial Services, LLC

Kevin Dale Kimery · Kimery Wealth Management

Conrad Butler Richards · Wells Fargo Advisors

William Alexandre Bizot · Wells Fargo Advisors

Kathleen Marie Fish · Fish and Assocates

Brian Patrick Kinney · Dominion Partners Wealth Management

Bryan L. Roper · Wells Fargo Advisors

Becky Ahl Bridgmon · Morgan Stanley

Julius Randolph Flatt · MML Investors Services

John Norfleet Laughlin · Summit Asset Management

Marisa Rose Simonetti · Ameriprise Financial Services, LLC

Robert T. Buckley · Strategic Financial Partners

Cecil Adair Godman · Mercury Investment Group

David Jonathan Lee · Summit Wealth Group

James Sims · Ameriprise Financial Services, LLC

Richard Gerald Carroll · Ameriprise Financial Services, LLC

Walter Glenn Grant · Aegis Retirement Group

Frank Mitchell Lequerica · Shoemaker Financial

Edward Tennent Taylor · Delta Asset Management

James Euart Cochran · Commonwealth Financial Network

Sarah Russell Haizlip · Summit Asset Management

Hal Frederick Lewis · Stephens

Jay Lawrence Healy · Beacon Pointe Advisors

Jonathan D. McAlister · Kimery Wealth Management

Julie Westbrook Terry · Ameriprise Financial Services, LLC

Mark Paul Collinsworth · Vere Global Asset Management

Lance Wayne Hollingsworth · Summit Asset Management

Mackie McKinney · LPL Financial

Robert Joseph Cremerius · Prudent Financial

Kerry Anne Jackson · Fish and Assocates

Rik Schaben Ditter · Pier Financial Advisors

Kevin Johnston · Financial Resource Management

Lindsey Donovan Rhea · Alia Wealth Partners

Joshua James Joiner · Vere Global Asset Management

Brian Kevin Douglas · Ameriprise Financial Services, LLC

Larry Wayne Karban · Atkins Capital Management

Mark Christopher Miller · UCL Financial Group David Landon Mills · Shoemaker Financial Timothy Joseph Moran · UCL Financial Group Vincent Carlton Perry · Ameriprise Financial Services, LLC

Samuel Alexander Thompson III · Summit Asset Management Michael Lowell Turner · Ameriprise Financial Services, LLC

Investment Professional Larry R. Bray · Patterson Bray, PLLC

“Many people make the mistake of

working towards short-term goals and not long-term goals. A wealth manager works with you to figure out what your long-term goals should be and help you achieve them.”

— Five Star award winner

Certified Financial Planner Board of Standards Inc. owns the certification marks CFP®, Certified finanCial Planner™ and federally registered CFP (with plaque design) in the U.S., which it awards to individuals who successfully complete CFP Board’s initial and ongoing certification requirements. The Chartered Financial Consultant® credential [ChFC®] is a financial planning designation awarded by The American College.

This award was issued on 10/01/2023 by Five Star Professional (FSP) for the time period 01/09/2023 through 07/31/2023. Fee paid for use of marketing materials. Self-completed questionnaire was used for rating. This rating is not related to the quality of the investment advice and based solely on the disclosed criteria. 542 Memphis-area wealth managers were considered for the award; 51 (9% of candidates) were named 2023 Five Star Wealth Managers.

Wealth managers do not pay a fee to be considered or placed on the final list of Five Star Wealth Managers. The award is based on 10 objective criteria. Eligibility criteria – required: 1. Credentialed as a registered investment adviser (RIA) or a registered investment adviser representative; 2. Actively licensed as a RIA or as a principal of a registered investment adviser firm for a minimum of 5 years; 3. Favorable regulatory and complaint history review (As defined by FSP, the wealth manager has not; A. Been subject to a regulatory action that resulted in a license being suspended or revoked, or payment of a fine; B. Had more than a total of three settled or pending complaints filed against them and/or a total of five settled, pending, dismissed or denied complaints with any regulatory authority or FSP’s consumer complaint process. Unfavorable feedback may have been discovered through a check of complaints registered with a regulatory authority or complaints registered through FSP’s consumer complaint process; feedback may not be representative of any one client’s experience; C. Individually contributed to a financial settlement of a customer complaint; D. Filed for personal bankruptcy within the past 11 years; E. Been terminated from a financial services firm within the past 11 years; F. Been convicted of a felony); 4. Fulfilled their firm review based on internal standards; 5. Accepting new clients. Evaluation criteria – considered: 6. One-year client retention rate; 7. Five-year client retention rate; 8. Non-institutional discretionary and/or non-discretionary client assets administered; 9. Number of client households served; 10. Education and professional designations. FSP does not evaluate quality of services provided to clients. The award is not indicative of the wealth manager’s future performance. Wealth managers may or may not use discretion in their practice and therefore may not manage their clients’ assets. The inclusion of a wealth manager on the Five Star Wealth Manager list should not be construed as an endorsement of the wealth manager by FSP or this publication. Working with a Five Star Wealth Manager or any wealth manager is no guarantee as to future investment success, nor is there any guarantee that the selected wealth managers will be awarded this accomplishment by FSP in the future. Visit www.fivestarprofessional.com. This year, we honored 1 Memphis-area investment professional with the Five Star Investment Professional award.

F S - 4 — LEARN MORE AT FIVESTARPROFESSIONAL.COM

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10/5/23 12:45 PM

OPEN FOR BUSINESS OPEN FOR BUSINESS With its new Binghampton HQ, Junior Achievement has established a central home for Memphis’ youngest entrepreneurs.

above: Junior Achievement’s new headquarters sits in the heart of the Binghampton neighborhood at 516 Tillman.

BY SAMUEL X. CICCI

W

hen leadership at Junior Achievement of Memphis and the Mid-South cut the ribbon on their new headquarters in January, the organization was sending a strong signal: They meant business. It was a fitting development for a nonprofit that has garnered much praise and success for its BizTown initiative, which gives elementary-aged students a simulated business and executive experience.

Junior Achievement has been teaching practical life skills to students in the region since its founding in 1955. With the new Wang Experiential Learning Center, named after longtime supporters Robert and Susan Wang, its mission to help as many kids as possible continues apace.

Ask local entrepreneurs and native Memphians about their childhood, and there’s a good chance that they participated in a Junior Achievement program growing up. The organization teaches work-readiness, entrepreneurship, and financial literacy skills via a diverse body of volunteers, ranging from business executives to college students. But while the organization has been a staple of Memphis’ nonprofit world for almost 70 years, Junior Achievement recently decided to scale up its operations in a big way.

PHOTOGRAPH COURTESY JUNIOR ACHIEVEMENT OF MEMPHIS

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“Over the past few years, we’ve shifted from serving around 4,500 students per year up to around 20,000 in the 2022-23 school year,” says executive director and CEO Leigh Mansberg. “And our goal is to get that to 25,000 this year.”

Her tone is very matter-of-fact, as if increasing their programming five-fold was a simple challenge. But the career educator, who joined the organization in 2019, is no stranger to wrangling students, crafting a curriculum, or approaching unforeseen problems with a degree of flexibility. “My strength is in curriculum-building, so we aligned our vision and moved forward,” she says. “It’s about building from the ground up, attracting kids in kindergarten, and creating a program that they want to stay a part of until they graduate from high school.”

N O V E M B E R 2 0 2 3 • M E M P H I S M A G A Z I N E . C O M • 61

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A styling of the Mississippi River runs through the center of the Wang Experiential Learning Center, surrounded by participating business hubs and other rooms where students can learn entrepreneurial skills and financial literacy.

Leigh Mansberg

M

Junior Achievement volunteers receive a raucous welcome reception by Wells Station Elementary School students.

Volunteer Gisella Guerrero, community organizer for MICAH, leads a classroom of Junior Achievement students at Wells Station Elementary School.

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any changes have taken place at the organization since Mansberg started. “When I joined, one of our first goals was to find a new building, since we didn’t feel as if we could serve the needs of our community in what was then the current situation,” she says. When Covid hit a year later, the board quickly signed off on the hunt for a new headquarters, with a few key criteria when it came to picking a new location.

“It had to be centrally located, and able to serve as many kids as possible,” she says.

“It needed to have a lot of parking, which we didn’t have in our former Downtown space.” Junior Achievement explored new areas like Liberty Park, but when the Savea-Lot at Tillman and Sam Cooper closed its doors, they knew that building would be the right fit.

“It was sad when the grocery store closed and what that meant for Binghampton,” says Mansberg, “but we wanted to make use of that space and make sure that something good remained in that location.” Most of the structure at 516 Tillman St. remained intact during the six-month process, with the organization opting for a quick $4.2 million renovation rather than a full rebuild.

“Our donors and supporters invest in us for the purpose of teaching children,” she says.

“So the longer the project took, the longer it would take to do what we do best.”

The new building opened its doors on January 20, 2023, and will primarily serve around 11,000 fifth-, sixth-, and seventh-graders per year. Junior Achievement quickly made itself at home, as did the many students that PHOTOGRAPHS COURTESY JUNIOR ACHIEVEMENT OF MEMPHIS / BRANDON DILL

10/16/23 2:32 PM

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the organization serves. And that new central location is key, both for immediate and long-term planning.

“We have very big goals,” says Mansberg.

“We’re a tri-state serving area, and an economy is only as good as the region in which it is placed. So it’s never just about the Memphis economy. We asked the bold question: If you were to draw a 200-mile circle around us, what would happen if all those children talked about joining the economy with the same vocabulary? Our Binghampton spot is right in the middle of that circle, central to the three states and 27 counties we serve.

“It’s very important to me that rural communities understand and believe that we don’t want to take their children and just bring them to Memphis,” she continues. “I want their children to stay in their hometowns and turn them into thriving places.”

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ut if Junior Achievement is going to help the next generation build up our economy, then the organization is going to look good while doing it. Despite a quick turnaround time, the Wang Center is a beautiful centerpiece for all of Junior Achievement’s work, full of light, colors, flourishes, and all the amenities that aspiring entrepreneurs could ask for. The entry hallway welcomes visitors with a sweeping mural designed by students and curated by local artist Derek Fordjour, with splashes of bright colors depicting the full range of students who might enroll in Junior Achievement.

“The students picked what they wanted to see in the mural,” says Mansberg. “They placed the Black female at the center because she is the most under-represented in highgrowth, high-wage STEM careers.”

The BizTown initiative, a key part of Junior Achievement’s programming, is in full force.

The main room is filled with hubs featuring local businesses, including FedEx, First Horizon, Terminix, International Paper, Regions Bank, and national companies like Amazon. BizTown combines in-class learning with time spent in a virtual “town,” where students come up with plans and execute them as they lead their own PHOTOGRAPH BY SAMUEL X. CICCI

10/16/23 2:32 PM

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10/12/23 11:02 AM

businesses. They each take on various roles at a company, including C-suite and executive positions, and develop skills around economic development, financial literacy, and best business practices. It is the essence of what Junior Achievement provides to kids.

The work experience includes a full simulation. For Terminix, for example, students will spray for bugs (using soap and water) to emulate a Terminix client visit. Working at the FedEx booth, they’ll be loading and unloading boxes with the FedEx logo. Other students spending time in BizTown will take on roles from TVA, MLGW, and even the Memphis Police Department.

Small business owners are prominently featured in the headquarters’ Startup Park

Junior Achievement students participate in a CPR class.

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section, a program that introduces fifth- and sixth-graders to women- and minority-owned businesses in the first stage of development.

Recognizable faces are plastered on the walls, such as Feast & Graze founder Cristina McCarter, or Hera Health Solutions CEO Idicula Mathew (a 2022 Innovation Award winner in this magazine). “We want the students to see examples of local success, and successful entrepreneurs that are working and thriving in the communities that they live in,” says Mansberg.

At the far end of the main room is the Ruby Bright City Hall, named for the former executive director of the Women’s Foundation for Greater Memphis. And in the corner is the Feed Your Soul Cafe, where food-based entrepreneurs can present to kids, although cooking is usually left to the professionals. (“The students don’t cook; they mostly are just interested in popcorn in there on their own,” laughs Mansberg.)

Other flourishes fill the building. Photography of the Binghampton neighborhood, taken by students, is prominently featured.

“We wanted everybody to understand that Binghampton is a precious neighborhood,” says Mansberg. “It’s someone’s home. So we don’t use pejorative language like good neighborhood or bad neighborhood. All neighborPHOTOGRAPH COURTESY JUNIOR ACHIEVEMENT OF MEMPHIS

10/16/23 2:32 PM

hoods are just someone’s home. And so the best way to see someone’s home is through the eyes of their children.”

If a kid is having a tough day, a quiet room in the corner offers a place where they can go to relax. A free book-vending machine sits off to one side, its constantly rotating selection of literature providing quiet educational enrichment.

Everything at the new center follows the Junior Achievement motto of “Every Child World Ready.” “The kids who come through here are the future, so we challenged our staff to come up with four words that we would live by,” says Mansberg. “‘Every Child World Ready’ became our goal, to ensure that every student is prepared to face any challenge when they graduate and are ready to enter the workforce.”

E

ven with the impressive surroundings, Mansberg is constantly seeking new ways to benefit students. A recent initiative is the launch of World Ready Radio, a Junior Achievement podcast that began in September. Each episode invites local business leaders to chat with Junior Achievement students. The first saw Mansberg and Mike Bruns, founder and past president of Comtrak Logistics, chat with local fourth-grader Valentina. The conversations give students direct, conversational access to business owners, with whom they can discuss their career questions and future goals.

“It’s just another way to get our message out there,” says Mansberg of the 10- to 15-minute episodes. “It exposes our students — many of whom have never set foot in a station — to radio. We had everyone from elementary school students to graduates come out, and they were able to ask questions about our work and backgrounds too, and how we got where we are.”

The first season of World Ready Radio will have 12 episodes, released each Wednesday on the Junior Achievement website or wherever podcasts are aired. In addition to connecting students with local leaders, Mansberg felt it was critical to give her students a platform.

“It’s just providing an ounce of hope for us,” she says. “I’m exhausted from listening to people complain about our city’s children.

There are thousands of amazing children here, and we can become stuck on a few who are making very bad choices. These kids are going to own our economy one day, so we should have some hope in them. Let’s make sure we’re supporting them and listening to their stories.”

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Junior Achievement’s Wang Experiential Learning Center is located at 516 Tillman St. Learn more about the organization’s programming at jamemphis.org N O V E M B E R 2 0 2 3 • M E M P H I S M A G A Z I N E . C O M • 67

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• Currently (as of 10/12/23), ACS is funding 16 grants totaling almost $12.7 million in TN. • In 2022, ACS invested $130,000 in transportation and lodging grants for Tennessee health system partners to help patients and caregivers access cancer treatment.

• Mobilizing volunteers in underserved communities through the CHA program to help educate, direct to no cost screening, and conduct follow-ups to ensure individuals are making and keeping screening appointments. In 2022, 90 CHA volunteers educated nearly 5,000 Memphis community members.

EXECUTIVE LEADERSHIP Scott Holmes Executive Director, Tennessee Verushka Wilson Director, Memphis Market BOARD MEMBERS John B. Bearden Self Employed Cathy Cate Former Executive Director, Leadership TN Connie French Sr. Vice President, Mountain Commerce Bank Melinda S. Gales Owner, Strategy Advisors Group

VOLUNTEER OPPORTUNITIES: Road To Recovery — The American Cancer Society is seeking volunteers to drive cancer patients to treatment appointments. To learn more or to volunteer visit cancer.org/drive.

FUNDRAISING EVENTS: American Cancer Society fundraising campaigns and events provide corporations, individuals, and communities the opportunity to support our mission to save lives and improve access to quality health care for all.

Local events include: • Making Strides Against Breast Cancer of Memphis — participants celebrate and honor breast cancer survivors and caregivers and raise funds to help end breast cancer. Visit makingstrideswalk. org/memphistn to learn more.

• Relay for Life of the Midsouth — brings communities together to honor cancer survivors, remember loved ones lost, and fight back. Learn more at relayforlife.org/ memphistn.

• Men Wear Pink of Memphis — distinguished groups of community leaders to raise awareness and money for breast cancer treatment and prevention.

Visit menwearpink.org/memphistn to learn more or join us!

• Memphis Discovery Ball — Join the American Cancer Society at The Kent on March 30, 2024, for a speakeasy-themed black-tie event to support our Hope Lodge. Visit memphisdiscoveryball.org for more information on sponsorship, tickets, and entertainment.

Mary Alice Heston Global VP Alliances, Reltio Samantha Kirby Regional VP, TriStar Division, Sarah Cannon Cancer Center Jim Lancaster Main Street Health, CMO Southeast Ted Limmer Market President, Alfred Paula Masters Vice President, Ballad Health Amanda Mathis CFO and Executive Vice President, Bridgestone Americas Lauren Peach Audit Partner, KPMG

Chad Pendleton President & CEO, Amerigroup TN Sam Savage Owner, Savage Ventures Robin Shah CEO, Thyme Care Darlene Smith Insurance Manager, Chattanooga Plastic Surgery David J. Smith President, eviCore Q-Juan Taylor Co-Owner, Sinema and 8th & Roast Marc R. Watkins Chief Medical Officer, Kroger Health

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Every tomorrow should have you in it.

Get Screened Regular cancer screening can save your life.

Screening tests can detect cancer before it starts or catch cancer early, when it may be easier to treat. Many tests are available for free or covered by insurance.

Talk to a doctor about which screening tests are right for you.

Age 25+ Cervical screening Age 45+ Colorectal & breast screening Age 50+ Prostate & lung screening Learn more at cancer.org/getscreened

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GIVING GUIDE

ABOUT US ANNUAL GIFT REVENUE: $10,532,000 NUMBER OF EMPLOYEES: 327 ESTABLISHED: 1871 SOURCES OF FUNDING

Individuals: 18% Corporations: 26% Organizations: 27% Foundations: 29% LOCATION

650 East Parkway South, Memphis, TN 38104 PHONE

901.321.3270 WEBSITE

cbu.edu @ChristianBrothersUniversity @fromCBU @fromCBU

David L. Archer President

Ryan Flickinger Vice President of Advancement

For more than 150 years, Christian Brothers University has prided itself on transforming the lives of our students, but we can’t do this work alone. It only happens because of generous donors who believe in providing life-changing scholarships for students from all socioeconomic backgrounds.

CBU is in the heart of Memphis and we are proud to be a part of the solution when it comes to investing in our future leaders.

From providing high-quality, affordable education to giving transformative scholarships, we are committed to meeting students where they are and helping them reach their highest level of learning. This includes many first-generation college students. Students attend CBU ready to take on the world and your support is

BOARD MEMBERS OFFICERS Emily Sawyer Greer (’84) Chair Michael E. Keeney Vice Chair Paul Posey (’89, MBA ’08) Treasurer Cathy Ross (’78) Secretary Raegan Cook (’13) NAB President David L. Archer President of the University

M EMBERS

invaluable in their exciting journey toward advancement opportunities in their careers and beyond. According to U.S. News & World Report, CBU was voted number 3 in Best Value because of our affordability.

No gift is too small or insignificant and we hope you will find it in your budget and heart this year to make a donation and continue to transform the lives of our students for many years to come. Donations can be made at cbu.edu/giving.

Louis “Bo” Allen Robert H. Buckman Br. Francis Carr, FSC Judge J. Robert Carter (’77) Dr. Jason Chandler (’94) Br. Patrick Conway Tyree Daniels (’01) Richard L. Erickson Jr. (’90) Br. Michael Fehrenbach Robert Hall Dr. Max Maloney Bishop Robert Marshall Jr. (’80) Frank Miley Br. David Poos Paul Posey Jr. Beverly Robertson Christopher Singer (’83) Dr. Altha Stewart (’73)

Scot Struminger Greg Wanta

TRUSTEE EMERITI Joseph F. Birch Jr., AFSC (’78) Bena Cates Richard T. Gadomski, AFSC (’62) Robert G. McEniry, AFSC Joyce Mollerup

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Invest in Memphis Every gift counts!

From donating books and giving to our campus food pantry to providing scholarships, students at CBU benefit from your generous support every day.

CBU is an affordable institution preparing our students for their futures, but we couldn’t do it without your continued kindness. Consider giving to CBU today.

Enter to Learn. Leave to Serve

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GIVING GUIDE VISION: Following Dr. Martin Luther King Jr.’s ideal of education: “Intelligence plus character — that is the goal of true education.” This true education provided within a supportive, joyful, and hopeful school culture — will prepare our students to be positive agents of change in their community.

ABOUT US STUDENTS: 1434 EMPLOYEES: 192 CAMPUSES: 6 ESTABLISHED: 2019 SIX CAMPUS

Berclair (K-8) – 3880 Forest Ave, 38122 Binghampton (K-8) – 2540 Hale Ave, 38112 Frayser (K-8) – 3690 Thomas St, 38127 Hickory Hill (K-8) – 3572 Emerald St, 38115 Midtown (9-12) – 61 N McLean Blvd, 38104 Orange Mound (K-8) – 2718 Lamar Ave, 38114 SOURCES OF FUNDING

Individuals – .37% Corporations & Organizations – 3.04% Foundations – 15.19% State & Federal Funding – 81.4% ADDRESS

61 N McLean Blvd, Memphis, TN 38104 PHONE

901.618.7422 EMAIL ADDRESS:

info@compassmemphis.org WEBSITE

compassmemphis.org facebook.com/compassmemphis @compassmemphis

Kristi Baird Executive Director

LEADERSHIP Kristi Baird Executive Director BOARD Dr. Richard Pott s CBU - President Marty Petrusek Trane US - Treasurer Marty Regan Lewis Thomason Law Secretary

Dr. John Smarrelli CBU Teresa Sloyan Hyde Foundation Emily Greer St. Jude Daisy Diaz Las Americas Bishop J. Terry Steib Diocese of Memphis

WHO WE SERVE Across the nation, schools are closing in urban neighborhoods leaving a gap in school choice. Compass Community Schools represent an unprecedented example of urban charter schools in Memphis, opening to serve predominantly low-income students that would otherwise be left behind by the closing of neighborhood schools. Compass opened its doors to students in July 2019 to welcome all students and diversity in all forms. Today, Compass serves over 1400 students throughout six campuses in the urban Memphis neighborhoods of Berclair, Binghampton, Frayser, Hickory Hill, Midtown, and Orange Mound.

Much of our student body is comprised of Latinx (63%) and African American (33%) students. 51% of our students come from homes where English is not the primary language. In Memphis, where 45% of all children live in poverty, 95% of our families are from the urban Memphis area and 77% are from zip codes with the lowest median household income (below $42,100) in Shelby County. Additionally, 46% of Compass students receive multilingual learner services (MLL), and another 6% receive special education services (SPED).

SERVICE LEARNING Service learning serves as the intersect between our academic excellence and values-based character education pillars — bringing to life content, concepts, and skills gleaned through hands-on, tangible experiences. While immersed in servicelearning projects, students experience the fulfillment of giving back to their communities and helping others. This program is a significant part of Compass life and sets us apart from other educational options. We have partnerships with agencies that are focused on social services and the environment. We want to empower our students to be able to recognize needs in our communities and identify ways they can be of service. In doing so, we are supporting our students to become agents of change in their communities.

pandemic, for the first time, we see the effects of a full year of learning as evident through our 2021-2022 TVAAS scores.

According to the State of Tennessee, 2 Compass Schools scored a TVAAS of 4, and 4 Compass Schools scored a TVAAS of 5, which is the highest distinction based on TVAAS composite scores. The Tennessee Value-Added Assessment System (TVAAS) measures students’ academic growth over time. The state looks at the data and rates schools from 1 to 5. A Level 5 composite means we are successfully moving students toward proficiency and beyond.

Significant growth, as characterized by levels 4 and 5, means our students are rebounding from the negative impacts of the pandemic, our teachers are effectively helping students to reach academic goals, and our curriculum plan is getting results.

Additionally, 2 Compass Community Schools (Midtown and Hickory Hill) also earned the esteemed designation of Reward schools by the State of Tennessee.

Reward schools are schools that improve overall student academic achievement and growth for all student groups. The Reward designation is the highest honor schools can earn when evaluated via the state’s accountability model. Reward Schools are improving in terms of achievement and growth for all student groups. Only 61 schools in the district earned this honor, and only 13 were charter schools. We are proud of these honors because it affirms that our strategies and teachers are helping students make academic gains.

MAKING THE GRADES Because Compass opened during a

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YOU

can make a

difference.

Level The Learning Gap. compassmemphis.org/invest

As a charter school, each student is supported by state and federal funding. While this funding is significant, it does not cover the total cost of educating a child. New necessities such social-emotional support, multilingual learner personnel, and technology needed to level the digital learning gap have stressed an already stretched budget. Consider partnering with us to bring the dream of a “world-class” education to students in Memphis that need it most.

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GIVING GUIDE

osten

Pancreatic Cancer Support

Research

Advocacy

Education

Hope

ABOUT US ANNUAL REVENUE: $250,000 ESTABLISHED: 2003 SOURCES OF FUNDING INDIVIDUALS: 90% CORPORATIONS: 5% ORGANIZATIONS: 5% ADDRESS

6060 Poplar Avenue, Suite 140,Memphis, TN 38119 PHONE

901.606.7542 WEBSITE

www.kostenfoundation.com facebook.com/KostenFoundation/ @KostenFDN EVENTS:

Support Group: The Kosten Foundation in-person and virtual support group is free and open to everyone affected by pancreatic cancer, including patients, family members, caregivers and anyone interested in supportIng those impacted by the disease and learning more. Everyone is welcome. The Support Group meets on the second Saturday of every month. If you would like to join the support group and for additional information, please visit KostenFoundation.com.

Kick It 5K: The Kick It 5K takes place on the last Sunday of October and is the largest fundraiser for the Kosten Foundation. The all-ages event includes a 5k run, 1-mile fun walk, opportunities for spirit runners, an inspirational memorial and survivor ceremony, entertainment and food vendors.

Tribute at Twilight: For Pancreatic Cancer Awareness month in November, the Kosten Foundation is proud to host the Tribute at Twilight. The event is for survivors of pancreatic cancer, Kosten Foundation support group members and those who have lost loved ones to the disease. Participants share stories and there is a symbolic presentation in remembrance and honor of those lost to pancreatic cancer and those still fighting it.

E XECUTIVE LE ADERSHIP

Alan L. Kosten Chairman Of The Board Jeffrey A. Goldberg President Thomas Craig Director Of Community Engagement

Kick It 5k

MISSION To establish support and a forum for communication among those afflicted with pancreatic cancer via support group meetings, our website, social media channels, and events.

To assist with the training of future pancreatic cancer surgeons.

To provide funding for a yearly Memphis public lecture on pancreatic cancer delivered by a nationally and or/internationally renowned expert on the disease.

To provide funding for clinical and basic research toward improving outcomes for those afflicted with pancreatic cancer.

It is our sincere hope that we can provide an informative, compassionate, and humane approach toward improving the quality of life for those afflicted with pancreatic cancer and their families. Additionally, through research efforts, it is our very realistic passion to find a path to the early diagnosis and cure of pancreatic cancer in our lifetimes.

ABOUT THE HERB KOSTEN FOU NDAT ION: The Herb Kosten Foundation for Pancreatic Cancer Research was founded in 2003 by the family of Herb Kosten after his death due to pancreatic cancer. Kosten’s family sought to improve community support, awareness, and funding for pancreatic cancer, one of the deadliest known cancers.

As the only organization of its kind in a five-state area, the group focuses on providing access to resources and support through a combination of communication, initiatives, programs, and events. All members of the Foundation are volunteers who donate hundreds of hours each year and believe in leading by example. The organization has raised more than $2,500,000 for pancreatic cancer research and hosts a very active monthly support group meeting for patients, their families, and anyone interested in learning more about pancreatic cancer.

In 2004, in honor of Kosten’s love of tennis, the Memphis-based organization began hosting annual tennis tournaments to raise money to fight pancreatic cancer and in 2011 the group held its first Kick It 5K run/

Herb Kosten walk. Money raised from the Kick It 5K and other Kosten Foundation events help fund pancreatic cancer research. For more information about the Kosten Foundation, its programs, and events, visit the website at kostenfoundation.com.

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OCTOBER 27, 2024

SHELBY FARMS PARK • 2 PM FOR INFORMATION RE-SPONSORSHIPS PLEASE CONTACT ALAN KOSTEN 901-606-5330 OR JEFFREY GOLDBERG 901-606-7542

Memphis

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GIVING GUIDE

ABOUT US ANNUAL REVENUE: $6.1M EMPLOYEES: 61 ESTABLISHED: 1916 SOURCES OF FUNDING

City - 11% Individuals – 10% Corporate – 4% Foundations – 27% Grants - 30% Earned Income – 9% Investment Income– 9% ADDRESS

Open in Overton Park 1934 Poplar Avenue, Memphis, TN 38104 PHONE

901.544.6200 WEBSITE

Zoe Kahr Executive Director

Photo Credit: Lucy Garrett

brooksmuseum.org facebook.com/brooksmuseum instagram.com/brooksmuseum/

LEADERSHIP Zoe Kahr Executive Director Jennifer Draffen Director of Exhibitions, Publications & Registration Kathy Dumlao Director of Education & Interpretation Bethann Easterly Executive Assistant & Board Liaison Rosamund Garrett Chief Curator Johnny Hill Director of Operations Jeff Rhodin Chief Revenue Officer Shawn Taylor Director of Finance

MISSION & VISION: We create joy through the power of art.

OUR CORE VALUES: The work of the Memphis Brooks Museum of Art is guided by: • the responsible and thoughtful stewardship of the art entrusted to our care • the promise that art is accessible to all people • a culture of warm hospitality and polite civic discourse • a commitment to inclusion and diversity at all levels: collections, programming, board and staff, volunteers, and audiences • a dedication to excellence, best practices, and constant improvement in order to merit the public trust • the abiding belief that art inspires, enlightens, and educates, and, in doing so, transforms lives, engages citizens, and builds communities

Melissa Whitby Chief Development Officer BOARD Carl Person, Chair Owner, Customized Solutions Milton L. Lovell, Vice Chair McEniry Family Office Mat Parker, Jr., Treasurer Raymond James Tanya Hart, Secretary First Horizon Sol Aponte Full Frequency Media Nathan A. Bicks Burch, Porter & Johnson, PLLC Gloria Boyland Community Volunteer

Al Bright Bass, Berry & Sims PLC Nelda Burroughs First Choice Sales and Marketing Group Kristi Carmichael Self-employed Darrell Cobbins Universal Commercial Real Estate, LLC Mary Lee Copp Community Volunteer Deborah Craddock Community Volunteer Brandice Daniel CEO, Harlem’s Fashion Row Derek Fordjour Artist Adam Hanover CEO, Union Main Group

GIVING: Memphis Brooks Museum of Art enjoys and depends on the financial contributions of both our public partners and private supporters, including individual members and donors, corporate sponsors, and foundations. Our donors make possible the enriching art experiences we offer yearround and, in turn, we commit to upholding our mission and vision and core values in gratitude for their investment and trust.

As we continue programming in our current home in Overton Park while building a world-class new museum on the downtown riverfront, Memphis’ art museum relies more than ever on the generosity of donors to sustain and support our continued service to our community.

We invite you to visit, contribute, and join our city’s museum in creating joy through art for young and old alike.

Debi Havner Community Volunteer Robert Heard III First Horizon Rodney Herenton Co-CEO, Channing Capital Management Buzzy Hussey Community Volunteer Barbara R. Hyde Hyde Family Foundation Linda Ivy-Rosser Forrester Greg Jackson International Paper Jay Keegan Adams Keegan Logan Meeks A2H

Wendi Mihalko Owner, Trifecta Travels James Patterson Patterson Obstetrics & Gynecology Rushton Patterson, Jr. Patterson Obstetrics & Gynecology Logan Scheidt Crye-Leike Real Estate Gail Schledwitz Monogram Foods Melyne Strickland Community Volunteer Amy Wright Macro Solutions/Ditty TV Gail George (ex-officio) Decorative Arts Trust

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GIVING GUIDE

ESTABLISHED: 1974 NUMBER OF EMPLOYEES: 17 2022 REVENUE: $5.98 M • Clinical Priorities – 14% • Community Health – 32% • Hospice – 15% • General Support – 13% • Humanitarian Fund & Help Funds – 8% • Research & Education – 18%

METHODIST LE BONHEUR HEALTHCARE VISION: To enhance your health and well-being through high-quality, innovative and compassionate care.

METHODIST HEALTHCARE FOUNDATION MISSION: To uplift Methodist Le Bonheur Healthcare’s compassionate care for our entire community through philanthropy, health advocacy and a vision of healing and hope.

LOCATION

1211 Union Ave., Suite 450, Memphis, TN 38104 PHONE

901.478.0704 WEBSITE

www.methodisthealth.org/give CONTACT

facebook.com/methodisthealth @methodisthealth @MethodistHlth @MethodistHlth linkedin.com/company/methodist-le-bonheurhealthcare

KEY AREAS OF NEED Cardiology, to advance research, treatments and technologies available to our patients and families.

Hospice Care, to ensure that quality, compassionate, end-of-life care and bereavement services are accessible to all.

Mental Health, to provide resources, support and navigation to address the behavioral health needs of our community.

Neurology, to advance our knowledge through research, expand supportive resources and programs for patients and families and advance the forms of treatment and technologies available to our community.

Oncology, to provide excellent clinical care, advance treatments through research and technology and combat disparities through improved access to preventative screenings for the underserved.

Sickle Cell, to offer a dedicated medical home and expert care to patients living with sickle cell disease in order to improve their quality of life.

BOARD OF DIRECTORS Michael Drake Chair Sally Aldrich Vice Chair Casey Condra Assistant Secretary Karen Garner Assistant Treasurer Wilson Moore Past Board Chair

Monica Wharton Ex Officio Secretary Chuck Lane Ex Officio Treasurer Dana Armstrong Wes Barnett Schorr Behnke David Hankins

FOUNDATION TEAM Zach Pretzer President Lori Dale-Bratton Director of Funds Management Cameron Mann Director of Corporate Partnerships Joey Maurizi Director of Development Leanne McQuown Director of Major Gifts

Social Determinants of Health to remove barriers that community members face in improving and maintaining their health and well-being, including social support resources and innovative programs and partnerships.

Transplant, to provide resources to patients and their families throughout the organ transplant process.

WAYS TO GIVE: Donations can be made in a variety of ways to support programs, clinical service lines, community health programs and other initiatives that are important to our donors, including through: • Bequests • Cash Gifts • Corporate, Government & Foundation Grants • Employee Matching Giving Programs • Event Sponsorships & Tickets • Gifts of Stock • Honoraria & Memorial Gifts • In-Kind Contributions • Shopper Loyalty Programs

Bailey Curtright Manager of Foundation Events and Stewardshi Elizabeth Ennis Manager of Annual Giving Brian Meyers Manager of Grants and Communications Bandar Khattab Development Specialist JoAnn Franklin Foundation Relations Coordinator Anna Levina Finance Coordinator

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MLH_Sy

Transforming lives with life-changing care.

From healing the sick to everyday wellness and everything in between.

We believe life-changing transformations are possible with the right care. At Methodist Le Bonheur Healthcare, you can find expert, compassionate, personalized care. Whether you’re navigating a serious illness or pursuing everyday wellness, our providers take the time to listen, connect and understand your health goals. For over a century, we have been unwavering in our commitment to change lives for the better.

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GIVING GUIDE United Way of the Mid-South, the region’s largest public, solely grantmaking foundation, is transforming the lives of individuals and families by making strategic investments in agencies and programs aligned with our mission to address our community’s priority issue: poverty.

This work is expanded through United Way’s Driving The Dream™, a network of services that provides easy access to multiple resources for our communities’ most vulnerable citizens. Additionally, United Way supports the fi nancial stability of low- and moderate-income families through Free Tax Prep, a direct service to families that annually facilitates the return of millions of dollars to these families, and protects their hard-earned dollars from predatory practices.

ABOUT US NUMBER OF EMPLOYEES: 45 ESTABLISHED: 1923 ADDRESS

1005 Tillman Street, Memphis, TN 38112 PHONE

(901) 433-4300 WEBSITE

www.UWMIDSOUTH.ORG facebook.com/uwmidsouth @uwmidsouth linkedin.com/company/united-way-of-the-mid-south/

Rev. Kenneth S. Robinson, M.D. President & CEO

DRIVING THE DREAM™: Driving The Dream™, launched in 2016 by United Way of the Mid-South, is an unduplicated system of multi-domain human services and supports which offer families living in poverty the opportunity to grow their capacity, and move toward financial stability. This robust network of more than 130 collaborating agencies delivers an evidence-based approach to creating a path to self-sufficiency for those in need.

Driving The Dream™ breaks down the walls of siloed services to create equitable access to a system of care in which individuals can create their personal roadmap to economic advancement.

Driving The Dream™ provides a “one door” approach, so that people can connect to the resources they need through any participating agency, through self-referral on our website, or by calling the Driving The Dream™ Call Center at 844.444.4211.

FREE TAX PREP: United Way, in partnership with the Internal Revenue Service, actively promotes economic self-sufficiency and financial stability by providing Free Tax Prep throughout the Mid-South. Low- and moderate-income households may have their returns prepared by IRS-certified volunteers with no fees. Clients are encouraged to take full advantage of the Earned Income

EXECUTIVE LEADERSHIP Rev. Kenneth S. Robinson, M.D. President & CEO Gia Stokes Chief Financial & Administrative Officer Angelia Allen Chief Program Officer Cynthia Todd Graham Chief Marketing & Development Officer Jarvis Harris Chief Digital & Operations Officer BOARD MEMBERS: Darrell Cobbins, Chair Universal Commercial, LLC

Chris Anderson Enterprise Holdings, Inc., Retired Kevin Bradshaw Memphis AFL-CIO Labor Council Eric Brown Valero Energy Corporation Shannon Brown FedEx, Retired Reggie Crenshaw Leadership Memphis Rebecca Cullison Methodist LeBonheur John Daniel First Horizon, Retired Jon Paul Davis HHM CPAs & Advisory Services

Brett Harris GEICO Scott y Hendricks New York Life Insurance, W. TN Mary Ann Jackson Baker, Donelson, Bearman, Caldwell & Berkowitz Melanie A. Keller Meritan, Apelah & Generations, Inc. Robert C. Klesges University of Virginia Medical School Todd Lochner Principle Toyota Memphis Ursula Madden Ford Motor Company

Tax Credit. Free Tax Prep returned $11 million to tax-payers in the Mid-South last year alone. Free Tax Prep sites are located throughout Shelby County and the surrounding counties in the United Way service area. Many sites offer translation services for non-English speakers and fully on-line services are also available.

COMMUNITY IMPACT: Gifts to United Way of the Mid-South’s Community Impact support grant-making to agencies that are making a difference in communities across our eight-county service area in Tennessee, Arkansas, and Mississippi. Together we are helping to transform the lives of individuals and families who are struggling to break the cycle of poverty and build a more secure financial future. United Way invests in high-performing nonprofits that are working in the domains that directly affect poverty, including housing and financial stability, youth development, job training, health, and much more.

Traditionally, support for United Way of the Mid-South comes through payroll deduction, and it is easy to start a giving campaign at any small business or large corporation. United Way is grateful for direct donations, sponsorships, and grants to our United Way programs that help to improve lives, neighborhoods, and the communities in which we live.

David May Regions Bank Jean M. Morton Truist Bank John Pettey, III Raymond James Josh Poag Poag Shopping Centers Ayoka Pond Baptist Memorial Health Care Corporation Beverly Robertson Trust Marketing Rev. Kenneth S. Robinson, M.D. United Way of the Mid-South

Leticia Towns Regional One Health Keith Townsend International Paper Kevin Woods BlueCross BlueShield of Tennessee Richard Wright Ernst & Young, LLP

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S I P S

Keep on Truckin’

Melicia Coleman will get you double-buzzed with her caffeinated martini at Momma’s.

BY BRUCE VANW YNGARDEN

I

think I got my love for the hospitality business from my mother,” says Melicia Coleman.

“She is a huge homemaker and hostess, so I grew up helping with big family dinners and hosting parties. It’s something I’ve always liked — seeing people enjoy themselves with friends and family.”

Melicia Coleman serves an “Express-O Martini.”

So that would make it only natural that Coleman is now serving drinks at a place called Momma’s, a restaurant owned by Aldo Dean (Slider Inn, Bardog, Aldo’s Pizza) in the South Main area, just off Crump Boulevard.

Momma’s opened in August

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in the building that formerly It’s therapeutic.” housed a chicken joint called At this point, I’m thinking, The Dirty Crow. It has a charmuh-oh, I’m about to get served ingly funky bar area and a new something with cucumbers and and extensive deck. The staff and kale, but Coleman crosses me up. clientele on this weekday after“How do you feel about martinis?” she asks. noon are friendly and welcoming, and over the speakers, Tom Petty “Oh, I feel good about sings about his Last Dance with martinis.”

Mary Jane. I like this place.

“I’m going to make you our ‘ExColeman is Memphis born and press-O Martini,’ she says. “It’s one of our most popular drinks, raised, an alumna of Cordova and it’s made with a coffee twist.”

High School and the University That sounds way more interof Memphis, where she earned a esting than cucumbers, I think, criminal justice degree. We bid a happily. We go back inside and temporary farewell to her happy customers as she leads me out to Coleman steps behind the bar the deck area to chat. and explains the process. “We blend Grind Espresso Shot liAs has been the case with many queur and Saint Brendan’s Irish of the bartenders and restaurant Cream,” she says, shaking a people I’ve interviewed, Coleman blender. “Then we serve it in a got her start in the trade working martini glass with ground coffee part-time while in school. “When beans and sugar on I started college,” she “I’m going to make the rim — and a few says, “I got a job at Bufcoffee beans on top.” falo Wild Wings at Pop- you our ‘Express-O Sounds like a drink lar and Highland, near Martini.’ It’s one campus. That’s where I of our most popular that will give you a began learning about drinks, and it’s made buzz, one way or anthe business, and I soon with a coffee twist.” other, I think. When it arrives, it looks like realized that it was it could be quite delish — foamy something that I loved.” and chocolatey, with coffee beans A year later, Coleman landsurfing on top. And it is. ed a job at Fox & Hound in the The Irish Creme liqueur is Sanderlin Center and liked what reminiscent of Bailey’s Irish she found. “I worked at Fox & Creme and brings to mind an Hound from age 19 to 32,” she Irish coffee, except this drink says. “That was a long ride, and is cold and refreshing, not hot. it taught me a lot. After that, I The Grind Espresso Shot is also worked for Chef Ryan Trimm hovering in there somewhere, at 117 Prime and Sunrise. Then delivering a little caffeine and a I started at Momma’s in August, when it opened.” nice dollop of alcohol. The drink is sweet but not overpoweringly Momma’s is a “trucker-themed” so, and balanced by the ground restaurant that serves some tasty-looking fare, including coffee and sugar combo on the rim. It’s an excellent cocktail, and what Coleman says is the handsnot one that I’ve tasted anywhere down customer favorite, the else in town.

“Firebird,” a cheesy, fried-chick“This is really very good,” I en sandwich on a toasted bun. say, cleverly.

But I’m not here to eat, at least “The ladies really love it,” Colenot today. I’m here to get to know man says, smiling.

Melicia and let her make me a And so will you, I’m guessing. drink for my Sips column, so I My advice would be to head to get right down to the hard-hitthe South Main area and have ting journalism I’m known for: Melicia Coleman make you an “What kind of drinks do you like to make?” I ask.

“Express-O Martini.” Your Momma would approve.

“I like refreshing drinks,” she says. “Maybe it’s because I like Momma’s is located at being outside. I’m a garden855 Kentucky Street. er and I love being in nature.

PHOTOGRAPH BY BRUCE VANWYNGARDEN

10/6/23 10:23 AM

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T I D B I T S

Memphis Wine Society

A new group seeks to bunch together local wine lovers for education — and enjoyment.

BY SAMUEL X. CICCI

N

orbert Mede really wants to pour you a glass of wine. Or maybe two. The hospitality veteran recently announced the launch of the Memphis Wine Society, dedicated to elevating the enjoyment and education of wine in Western Tennessee. With plenty of events and, yes, vintages on the horizon, it’s enough to whet the palate of even the most casual of oenophiles.

Memphis Wine Society’s Norbert Mede and Branden Carter.

Mede boasts an extensive background in the hospitality industry, having held managerial roles at high-end establishments across the United States from Mendocino, California, to Newport, Rhode Island, before arriving in the Mid-South, where he took up the role of vice president of operations for 86 • M E M P H I S M A G A Z I N E . C O M • N O V E M B E R 2 0 2 3

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tions and knowledge to craft the town of Wilson, Arkansas the best experience overseas. (featured in the January 2021 If you’re in Tuscany and are issue of Memphis Magazine). His interested in a wine tasting, appreciation of wine steadily we can use your preferences to grew as he curated wine-spefind the best spot, and connect cific events for his hospitality you with one of our partners clients, and after living in the on the ground to make the Mid-South for several years, process easier.” he thought Memphis could Mede has met with benefit from a robust The membershipindustry partners, wine culture like the such as hotels, ones he’d experienced based organization restaurants, and around the country. will hold monthly distributors, to map But Mede is the events, mixers, and out a way to reach first to admit he’s educational events the largest possible not a sommelier. “I’m to “further the audience in a colessentially a wine enjoyment of wine laborative fashion. enthusiast, one who “I want everyone to has been working in the Memphis with it for decades,” metropolitan area.” benefit from this,” he says. “It’s a chance to he says. “The more I show off some rarer wines that learn about it, the less I know, people might not be familiar and it just becomes more fasciwith, or distributors might not nating. How it ties into history, be able to find a buyer for. Or its cultural significance around we can partner with restauthe world, how it’s become rants to have wine pairings part of a daily routine in some with a curated dinner.” parts of the world. So using For the immediate future, my dining, hospitality, and the Memphis Wine Society will business background, host monthly pop-ups to greet that’s what I want potential new members in a to explore with relaxed setting. The first official the Memphis membership event took place Wine Society.” on October 12th, a popcorn and The memberwine pairing in partnership ship-based orgawith Wolf River Popcorn. nization will hold “You might not think of those monthly events, mixers, and two as a pairing,” he says, “but educational events to “further salty and acidic foods enhance the enjoyment of wine in the wine’s flavor, and those the Memphis metropolitan happen to be great flavors for area.” Members earn various popcorn. It’s a fun event that evperks, including invitations eryone can enjoy, but we’re also to all society events and giving you a little taste of the programming, discounts on education component on how wine from participating retail different flavors pair together.” partners, complimentary As Mede builds up his base, or discounted tickets to he wants to keep the focus firmregional wine festivals, and ly on the vino. “Wine is competplenty more. (Membership tiers ing with what I call the five B’s range from $250 for a year to here: beer, bourbon, barbecue, $10,000 for life, with options blues, and basketball,” he says. in between.)

“But I meet wine lovers every Mede and his team will also day, and there are always more offer a wine concierge service people looking to get involved. to members for all manner of People might not have had the wine-related events and inquibandwidth to focus on wine as ries, both at home and away. “If much, but that’s the gap we’re they’re having trouble picking hoping to fill here.” out a wine for Thanksgiving, we’ll recommend three that go well with turkey,” says Mede.

Learn more about events “Or, if they’re planning a trip and membership at abroad, we will use our connecmemphiswinesociety.com PHOTOGRAPH BY SAMUEL X. CICCI

10/16/23 10:48 AM

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Memphis Dining Guide A Curated Guide to Eating Out

M

emphis 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.” This 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. This guide is updated regularly, but we recommend that you call ahead to check on hours, prices, or other details. Suggestions from readers are welcome; please contact Samuel X. Cicci at scicci@contemporary-media.com.

DOWNTOWN CAROLINA WATERSHED—This indoor/outdoor eatery, set around silos, features reimagined down-home classics, including fried green 117 PRIME—Restaurateurs Craig Blondis and Roger Sapp team up tomatoes with smoked catfish, a buttermilk fried chicken sandwich, with Chef Ryan Trimm to recreate the traditional American steakhouse. burgers, and more. Closed Mon.-Thurs. 141 E. Carolina. 321-5553. L, D, Serving oysters on the half shell and a variety of surf and turf options. 117 WB, $-$$ Union. 433-9851. L, D, WB, X, $-$$$ CATHERINE & MARY’S—A variety of pastas, grilled quail, ALDO’S PIZZA PIES—Serving gourmet pizzas — including Mr. pâté, razor clams, and monkfish are among the dishes served at T Rex — salads, and more. Also 30 beers, bottled or on tap. 100 S. this Italian restaurant in the Chisca. 272 S. Main. 254-8600. D, SB, X, Main. 577-7743; 752 S. Cooper. 725-7437. L, D, X, $-$$ MRA, $-$$$ THE ARCADE—Possibly Memphis’ oldest cafe. Specialties CHEF TAM’S UNDERGROUND CAFE—Serves Southern include sweet potato pancakes, a fried peanut butter and banana staples with a Cajun twist. Menu items include totchoes, jerk sandwich, and breakfast served all day. 540 S. Main. 526-5757. B, L, D wings, fried chicken, and “muddy” mac and cheese. Closed Sun. and Mon. (Thurs.-Sat.), X, MRA, $ 668 Union Ave. 207-6182. L, D, X, $-$$ AUTOMATIC SLIM’S—Longtime Downtown favorite specializes in CHEZ PHILIPPE—Classical/contemporary French cuisine with contemporary American cuisine emphasizing local ingredients; also Asian and Nordic influences, presented in a luxurious atmosphere extensive martini list. 83 S. Second. 525-7948. L, D, WB, X, MRA, with seasonal tasting menus. Afternoon tea served Thu-Sun., noon-3:30 $-$$$ DINING SYMBOLS p.m. (reservations required). Closed Sun.-Tues. The BACKLOT SANDWICH SHOP—Big sandwiches, Peabody, 149 Union. 529-4188. D, X, MRA, $$$$ breakfast bowls, and build-your-own-biscuits for B — breakfast CIMAS—It’s breakfast tacos, shrimp and grits, breakfast, lunch, and an early supper. 265 S. Front St. L — lunch chilaquiles verdes, and plenty of other Southern and 509-8612. B, L, D, $ D — dinner Latin-American twists at the Hyatt Centric. 33 Beale St. BARDOG TAVERN—Classic American grill with 444-3232. B, L, D, X, $-$$$ SB — Sunday brunch Italian influence, Bardog offers pasta specialties such THE CLOVER CLUB—Southern fusion and WB — weekend brunch as Grandma’s NJ Meatballs, as well as salads, sliders, internationally-inspired small plates at Hotel X— wheelchair accessible sandwiches, and daily specials. 73 Monroe. 275-8752.

Indigo. 22 N. B.B. King. B, L, D, X, $-$$ B (Mon.-Fri.), L, D, WB, X, MRA, $-$$ MRA — member, Memphis COCOZZA AMERICAN ITALIAN—”The red BEDROCK EATS & SWEETS—Memphis’ only Restaurant Association sauce joint of your dreams” serves up classic Paleo-centric restaurant, offering such dishes as pot $ — under $15 per person Italian-American fare from the owners of Majestic Grille. roast, waffles, enchiladas, chicken salad, omelets, and without drinks or desserts Closed Sun. 110 Harbor Town Sq. 609-1111. D, X , $-$$ more. Closed for dinner Sun. 327 S. Main. 409-6433. $$ — under $25 COZY CORNER—Serving up ribs, pork sandB, L, D, X, $-$$ $$$ — $26-$50 wiches, chicken, spaghetti, and more; also homeBELLE TAVERN—Serving elevated bar food, including made banana pudding. Closed Mon. 735 N. Parkway. $$$$ — over $50 a butcher board with a variety of meats and cheeses, 527-9158. L, D, $ as well as daily specials. 117 Barboro Alley. 249-6580.

CURFEW—An elevated sports bar/American tavern concept by Top Chef L (Sun.), D, MRA, $ contestant Fabio Viviani at the Canopy Memphis Downtown hotel. 164 BEN YAY’S GUMBO SHOP—Spiritual successor to DejaVu, offering Union Ave. B, L, D, X, $-$$ fresh and authentic Creole staples. 51 S. Main St., 779-4125. L, D, X, DOS HERMANOS KITCHEN—Breakfast and lunch concept by $-$$ Eli Townsend in the renovated Cossitt Library. 33 S. Front. B, L, $ BISHOP—Ticer and Hudman’s newest venture at the Central Station EVELYN & OLIVE—Jamaican/Southern fusion cuisine includes such Hotel features upscale dishes in a French brasserie style. 545 S. Main dishes as Kingston stew fish, Rasta Pasta, and jerk rib-eye. Closed for lunch St., 524-5247. L, D, X, $$-$$$ Sat. and all day Sun.-Mon. 630 Madison. 748-5422. L, D, X , $ BLUEFIN RESTAURANT & SUSHI LOUNGE—Serves Japanese FAM—Casual Asian restaurant serves sushi rice bowls, noodle bowls, fusion cuisine featuring seafood and steak, with seasonally changing sushi rolls, and spring rolls. Closed Sun. 149 Madison. 701-6666; 521 S. menu; also a sushi bar. 135 S. Main. 528-1010. L, D, X, $-$$ Highland. 249-2636. L, D, X, $ BRASS DOOR IRISH PUB—Irish and New-American cuisine includes FANCY’S FISH HOUSE—Serving chef-inspired favorites at One Beale, such entrees as fish and chips, burgers, shepherd’s pie, all-day Irish including fresh, daily-caught fish and seafood, a raw bar, and signature breakfast, and more. 152 Madison. 572-1813. L, D, SB, $-$$ dishes from the grill, with fabulous river views from the dining room and

BY THE BREWERY—Breakfast and lunch café, with a focus on patio. 1 Dr. Martin Luther King Jr. Ave. #1. 589-3474. L, D, X, $$-$$$$ Southern-style biscuits, salads, and soups. 496 Tennessee St. 310-4341.

FEAST & GRAZE—Whipped goat toast, open faced grilled cheese, and B, L, $ other local pantry snacks and charcuterie boards. Closed Sun./Mon. 55 CAFE KEOUGH—European-style cafe serving quiche, paninis, salads, S. Main. 654-5926. L, X, $ and more. 12 S. Main. 509-2469. B, L, D, X, $ FELICIA SUZANNE’S—Southern cuisine with low-country, CAPRICCIO GRILL ITALIAN STEAKHOUSE—Offers prime steaks, Creole, and Delta influences, using regional fresh seafood, local fresh seafood (lobster tails, grouper, mahi mahi), pasta, and several beef, and locally grown foods. Entrees include shrimp and grits. Closed Northern Italian specialties. 149 Union, The Peabody. 529-4199. B, L, D, Sun. and Mon. A Downtown staple at Brinkley Plaza, 383 S. Main. 523SB, X, MRA, $-$$$$ 0877. L (Fri. only), D, X, MRA, $$-$$$

FERRARO’S CHEESY CORNER & PIZZERIA—Plenty of pizzas, along with a whole new cheese-inspired menu (fancy grilled cheeses and buildyour-own mac and cheese bowls). 111 Jackson. 522-2033. L, D, X, $ FISHBOWL AT THE PYRAMID—Burgers, fish dishes, sandwiches, and more served in a unique “underwater” setting. Bass Pro, 1 Bass Pro Drive, 291-8000. B, L, D, X, $-$$ FLIGHT RESTAURANT & WINE BAR—Serves steaks and seafood, along with such specialties as bison ribeye and Muscovy duck, all matched with appropriate wines. 39 S. Main. 521-8005. D, SB, X, MRA, $-$$$ FLYING FISH—Serves up fried and grilled versions of shrimp, crab, oysters, fish tacos, and catfish; also chicken and burgers. 105 S. Second.

522-8228. L, D, X, $-$$ GARDEN BRUNCH CAFÉ—Fish and grits, steak and eggs, and other upscale takes on Southern brunch classics. 492 S. Main St. 249-7450. B, L, $$ GOOD FORTUNE CO.—Authentic handcrafted noodles, ramen, and dumplings. 361 S. Main. 561-306-4711. L, D, X, $-$$ THE GENRE—Burgers, tenders, catfish, and plenty of vegan options made to order at this music-themed restaurant/lounge. 200 Poplar, Suite 105.

410-8169. B, L, D, X, $-$$ GUS’S WORLD FAMOUS FRIED CHICKEN—Serves chicken with signature spicy batter, along with homemade beans, slaw, and pies. 310 S. Front. 527-4877; 3100 Forest Hill Irene (Germantown). 8536005; 2965 N. Germantown Pkwy. (Cordova). 373-9111; 730 S. Mendenhall. 767-2323; 505 Highway 70 W., Mason, TN. 901-294-2028. L, D, X, MRA, $ HAPPY MEXICAN—Serves quesadillas, burritos, chimichangas, vegetable and seafood dishes, and more. 385 S. Second. 529-9991; 6080 Primacy Pkwy. 683-0000; 7935 Winchester. 751-5353. L, D, X, $ 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 with superb city views serves toasts with a variety of toppings including beef tartare with cured egg, cognac, and capers or riced cauliflower with yellow curry, currants, and almonds.

Also salads, fish tacos, and boiled peanut hummus. 79 Madison. 333-1229.

D, X, $ HUSTLE & DOUGH BAKERY & CAFE—Flaky, baked breakfast goodness every day with fresh pastries, sandwiches, and more at Arrive Hotel. 477 S. Main St., 701-7577. B, L, X, $ IBIS—Upscale cocktail bar serving sharable small plates, including lobster rolls, crab cakes, and lamb meatballs, alongside select larger entrees. Closed Mon.-Wed. 314 S. Main. 748-5187. D, X, $-$$ INKWELL—Unique craft concoctions, charcuterie plates, flatbreads, and sandwiches at this dope cocktail bar. Closed Mon.-Tue. 631 Madison Ave. 334-9411. D, X, $-$$ ITTA BENA—Southern and Cajun-American cuisine served here, conveniently located above B.B. King’s Blues Club on Beale St.; specialties are duck and waffles and shrimp and grits, along with steaks, chops, seafood, and pasta. 145 Beale St. 578-3031. D, X, MRA, $$-$$$ KING & UNION BAR GROCERY—Classic Southern favorites including catfish plate, pimento cheese, po-boys, chicken & waffles. Open for breakfast, lunch, and dinner with cocktails served with flair and favorite Memphis beers. Locally made confections available in the grocery. 185 Union Ave. 523-8500. B, L, D, $-$$ KOOKY CANUCK—Offers prime rib, catfish, and burgers, including the 4-lb. “Kookamonga”; also late-night menu. 87 S. Second. 578-9800; 1250 N. Germantown Pkwy. 1-800-2453 L, D, X, MRA, $-$$$ LITTLE BETTIE—New Haven-style pizzas and snacks from the AndrewMichael team at Wiseacre’s Downtown location. 398 S. B.B. King Blvd.

334-9411. L, D, $-$$ THE LITTLE TEA SHOP—Downtown institution serves up Southern comfort cooking, including meatloaf and such veggies as turnip greens, yams, okra, and tomatoes. Closed until further notice. 69 Monroe. 525-6000, L, X, $ THE LOBBYIST AT THE CHISCA—Chef Jimmy Gentry brings his farm-to-table ideas Downtown, with seasonal, and sometimes weekly, new menus, and an emphasis on creative vegetable dishes. Closed Sun. 272 S. Main St., Suite 101. 249-2170. D, $$-$$$$ LOCAL—Entrees with a focus on locally sourced products include lobster mac-and-cheese and rib-eye patty melt; menu differs by location. 95 S. Main. 473-9573; 2126 Madison. 725-1845. L, D, WB, X, $-$$ LOFLIN YARD—Beer garden and restaurant serves vegetarian fare and smoked-meat dishes, including beef brisket and pork tenderloin, cooked on a custom-made grill. Closed Mon.-Tues. 7 W. Carolina. 249-3046. L (Sat. and Sun.), D, MRA, X, $-$$

We celebrate our city’s community table and the people who grow, cook, and eat the best Memphis food at M E M P H I S M A G A Z I N E . C O M / F O O D 88 • M E M P H I S M A G A Z I N E . C O M • N O V E M B E R 2 0 2 3

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(This guide, compiled by our editors, includes editorial picks and advertisers.)

10/6/23 10:05 AM

MEMPHIS DINING GUIDE

LONGSHOT—Chef David Todd has something for everyone with a wide variety of international fusion dishes, and a side of shuffleboard. 477 S. Main. D, $-$$ THE LOOKOUT AT THE PYRAMID—Serves seafood and Southern fare, including cornmeal-fried oysters, sweet tea brined chicken, and elk chops. 1 Bass Pro Dr. 620-4600/291-8200. L, D, X, $-$$$ LUCY’S—Hu. Hotel’s downstairs diner serves up breakfast, lunch, and dinner. Start your day with a Hu. breakfast burrito, or Lucy’s Burger for a late-night bite 3 S. Main. 333-1200. B, L, D, X, $-$$ LUNA RESTAURANT & LOUNGE—Serving a limited menu of breakfast and lunch items. Dinner entrees include citrus glaze salmon and Cajun stuffed chicken. 179 Madison (Hotel Napoleon). 526-0002. B, D (Mon.-Sat.), X, $-$$$ MACIEL’S—Entrees include tortas, fried taco plates, quesadillas, chorizo and pastor soft tacos, salads, and more. Downtown closed Sun. 45 S. Main. 526-0037, X, MRA, $ THE MAJESTIC GRILLE—Features aged steaks, fresh seafood, and such specialties as roasted chicken and grilled pork tenderloin; offers a pre-theater menu and classic cocktails. Well-stocked bar. 145 S. Main. 522-8555. L, D, WB, X, MRA, $-$$$ McEWEN’S—Southern/American cuisine with international flavors; specialties include steak and seafood, sweet potato-crusted catfish with macaroni and cheese, and more. Closed Sun., Monroe location.

120 Monroe. 527-7085; 1110 Van Buren (Oxford). 662-234-7003. L, D, SB (Oxford only), X, MRA, $$-$$$ MESQUITE CHOP HOUSE—The focus here is on steaks, including prime fillet, rib-eyes, and prime-aged New York strip; also, some seafood options. 5960 Getwell (Southaven). 662-890-2467; 88 Union. 527-5337; 3165 Forest Hill-Irene (Germantown). 249-5661. D, SB (Germantown), X, $$-$$$ MOLLIE FONTAINE LOUNGE—Specializes in tapas (small plates) featuring global cuisine. Closed Sun.-Tues. 679 Adams Ave. 524-1886. D, X , MRA, $ MOMMA’S ROADHOUSE—This diner and dive at Highway 55 serves up smoked wings, burgers, and beer, among other solid bar food options. 855 Kentucky. 207-5111. L, D, MRA, $ NEW WING ORDER—The award-winning food truck cooks up its signature hot wings at its first physical location, at Ghost River on Beale. Closed Mon/Tue. 341 Beale. L, D, $-$$ THE NINE THAI & SUSHI—Serving authentic Thai dishes, including curries, as well as a variety of sushi rolls. Closed for lunch Sat. and Sun. 121 Union. 208-8347. L, D, X, $-$$ PAPER PLATE PAVILION—Popular food truck serves up brisket mac and cheese and more favorites at Tom Lee Park. Riverside Dr. L, X , $-$$ PAULETTE’S—Presents fine dining with a Continental flair, including such entrees as filet Paulette with butter cream sauce and crabmeat and spinach crepes; also changing daily specials and great views.

River Inn. 50 Harbor Town Square. 260-3300. B, L, D, WB, X, MRA, $-$$$ PEARL’S OYSTER HOUSE—Downtown eatery serving seafood, including oysters, crawfish, and stuffed butterfly shrimp, as well as beef, chicken, and pasta dishes. 299 S. Main. 522-9070; 8106 Cordova Center Dr. (Cordova). 425-4797. L, D, SB, X, $-$$$ PENNY’S NITTY GRITTY—Coach Penny Hardaway brings plenty of Southern flavors and lots of customizable grits. 220 S. B.B. King Blvd.

334-5950. B, L, D, $$-$$$ 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, $-$$ RAW GIRLS—Raw and hot plant-based food alongside cold-pressed juices made from seasonal, locally grown sources. Closed Sun. 150 Peabody Pl., Suite 118. 207-5463. B, L, D, $-$$ RENDEZVOUS, CHARLES VERGOS’—Menu items include barbecued ribs, cheese plates, skillet shrimp, red beans and rice, and Greek salads. Closed Sun.-Mon. 52 S. Second. 523-2746. L (Fri.-Sat.), D, X, $-$$ SABOR CARIBE—Serving up “Caribbean flavors” with dishes from Colombia, Venezuela, Puerto Rico, and Cuba. Closed Sunday. 662 Madison.

949-8100. L, D, X, $ SAGE—Restaurant and lounge features daily lunch specials and tapas with such dishes as braised short ribs, teriyaki pulled pork, and the Sage burger made with Angus beef, avocado mash, fried egg, and flash-fried sage. 94 S. Main. 672-7902. L, D, WB, X, $-$$ SILLY GOOSE LOUNGE—Gourmet, wood-fired pizzas and hand-crafted cocktails at this Downtown restaurant and lounge. 150 Peabody Place, Suite 111. 435-6915. L, D, X, $

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N O V E M B E R 2 0 2 3 • M E M P H I S M A G A Z I N E . C O M • 89

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10/16/23 11:58 AM

MEMPHIS DINING GUIDE

SOUTH MAIN SUSHI & GRILL—Serving sushi, nigiri, and more. 520 S. Main. 249-2194. L, D, X, $ SOB—Elevated gastropub that serves favorites like general Tso’s cauliflower or duck fried rice. 345 S. Main. 526-0388. L, D, WB, X , $-$$ SOUTH POINT GROCERY—Fresh and delicious sandwiches made to order at Downtown’s new grocery market. 136 Webster Ave. B, L, D, X, $ SUGAR GRITS—Who said breakfast has to be in the morning? The Westmorelands offer grits and other breakfast goodness all day long, in addition to other Southern-style lunch and dinner options. 150 Peabody Pl., Suite 111. 249-5206. B, L, D, X, $-$$ SUNRISE MEMPHIS—Serves breakfast all day, including house-made biscuits, frittatas, kielbasa or boudin plates, and breakfast platters. 670 Jefferson. 552-3144; 5469 Poplar Ave. (East Memphis). 844-6117. B, L, X, MRA, $ SUPPER CLUB ON 2ND—Fine dining and urban bistro styles collide at this snazzy, chic restaurant, featuring gold-encrusted tomahawk steaks, a deep sea lobster dawg, fancy cocktails, and plenty of other elevated goodies. 85 S. 2nd St. 453-6334. D, WB, X, $$-$$$ TALK SHOP—Southern-style cuisine, a breakfast bar, and plenty of other cool dishes and drinks at the Caption by Hyatt. 245 S. Front St. B, L, D, X, $-$$ TERRACE—Creative American and Continental cuisine includes such dishes as filet mignon, beef or lamb sliders, chicken satay, and mushroom pizzetta. Rooftop, River Inn of Harbor Town, 50 Harbor Town Square.

260-3366. D, X, MRA, $$ TEXAS DE BRAZIL—Serves beef, pork, lamb, and chicken dishes, and Brazilian sausage; also a salad bar with extensive toppings. 150 Peabody Place, Suite 103. 526-7600. L (Wed.-Fri.), D, WB, X, $$-$$$ TUG’S—Famous for New Orleans gumbo, fabulous burgers, fried thin catfish, and specialty pancakes. Now serving Grisanti Crafted Pizza. 51 Harbor Town Square. 260-3344. B, L, D, WB, X, $$-$$$ THE VAULT—Oysters, shrimp beignets, flatbreads, stuffed cornish hen, and Smash Burger featured on “Late Nite Eats” are among the dishes offered at this Creole/Italian fusion eatery. 124 G.E. Patterson.

591-8000. L, D, SB, X, MRA, $-$$ WAHLBURGERS WILD—Wahlburgers brings its classic menu, but with a few gamey twists at the Bass Pro Pyramid. 1 Bass Pro Drive. B, L, D, X, $-$$ WESTY’S—Extensive menu includes a variety of wild rice dishes, sandwiches, plate lunches, and hot fudge pie. 346 N. Main. 543-3278.

L, D, X, $ WINGMAN—Downtown lounge and hookah bar offering wings galore with ten signature sauces, and plenty of other goodies. 143 Madison Ave. L, D, WB, X, $-$$ MIDTOWN (INCLUDES THE MEDICAL CENTER) ABNER’S FAMOUS CHICKEN—Fried chicken tenders and dipping sauces galore at this Mid-South staple. 1350 Concourse Ave, Suite 137.

425-2597; (East Memphis) 1591 Poplar Ave. 509-3351; (Cordova) 1100 N. Germantown Pkwy. 754-5355. L, D, $-$$ ABYSSINIA RESTAURANT—Ethiopian/Mediterranean menu includes beef, chicken, lamb, fish entrees, and vegetarian dishes; also a lunch buffet. 2600 Poplar. 321-0082. L, D, X, $-$$ ALCHEMY—Handcrafted cocktails and local craft beers with the Asian fusion dining concept from Salt | Soy. 940 S. Cooper. 726-4444. D, SB, X , $-$$ ART BAR—Inventive cocktails feature locally foraged ingredients; snacks include house-cured salt & vinegar potato chips and herb-roasted olives. Closed Mon. 1350 Concourse Avenue #280. 507-8030. D, X, $ BABALU TACOS & TAPAS—This eatery dishes up Spanish-style tapas with Southern flair; also taco and enchilada of the day; specials change daily. 2115 Madison. 274-0100; 6450 Poplar, 410-8909. L, D, SB, X , MRA, $-$$ BACK DO / MI YARD—A revamped patio space behind The Beauty Shop features rotisserie meats and fishes via Brazilian-style outdoor grill.

Dinner Wed.-Sat., weather permitting. 966 S. Cooper, 272-7111. D, X, $$ BAIN BARBECUE & BAKERY—Brian Bain’s popular Texas-style barbecue is back, alongside an assortment of baked goods. 993 S. Cooper. 310-4141. B, L, X, $-$$ BAR DKDC—Features an ever-changing menu of international “street food,” from Thai to Mexican, Israeli to Indian, along with specialty cocktails. 964 S. Cooper. 272-0830. D, X , MRA, $ BAR KEOUGH—It’s old-school eats and cocktails at the new CooperYoung neighborhood corner bar by Kevin Keough. 247 Cooper St. D, X , $ BAR-B-Q SHOP—Dishes up barbecued ribs, spaghetti, bologna, other classics. Closed Sun. 1782 Madison. 272-1277. L, D, X, MRA, $-$$ BARI RISTORANTE ENOTECA—Authentic Southeastern Italian cuisine (Puglia) emphasizes lighter entrees. Serves fresh fish and beef

dishes and a homemade soup of the day. 524 S. Cooper. 722-2244. D, SB, X, MRA, $-$$$ BARKSDALE RESTAURANT—Old-school diner serving breakfast and Southern plate lunches. 237 S. Cooper. 722-2193. B, L, D, X, $ BAYOU BAR & GRILL—New Orleans fare at this Overton Square eatery includes jambalaya, gumbo, catfish Acadian, shrimp dishes, red beans and rice, and muffalettas. 2094 Madison. 278-8626. L, D, WB, X , MRA, $-$$ BEAUTY SHOP—Modern American cuisine with international flair served in a former beauty shop. Serves steaks, salads, pasta, and seafood, including pecan-crusted golden sea bass. Perennial “Best Brunch” winner. Closed for dinner Sunday. 966 S. Cooper. 272-7111. L, D, SB, X, MRA, $-$$$ BOSCOS—Tennessee’s first craft brewery serves a variety of freshly brewed beers as well as wood-fired oven pizzas, pasta, seafood, steaks, and sandwiches. 2120 Madison. 432-2222. L, D, SB (with live jazz), X, MRA, $-$$ BOUNTY ON BROAD—Offering family-style dining, Bounty serves small plates and family-sized platters, with such specialties as chicken-fried quail and braised pork shank. 2519 Broad. 410-8131. L (Sat. and Sun.), D (Mon.-Sat.), SB, X, MRA, $-$$$ BROADWAY PIZZA—Serving a variety of pizzas, including the Broadway Special, as well as sandwiches, salads, wings, and soul-food specials. 2581 Broad. 454-7930; 627 S. Mendenhall. 207-1546. L, D, X , $-$$ CAFE 1912—French/American bistro owned by culinary pioneer Glenn Hays serving such seafood entrees as seared sea scallops with charred cauliflower purée and chorizo cumin sauce; also crepes, salads, and onion soup gratinée. 243 S. Cooper. 722-2700. D, SB, X, MRA, $-$$$ CAFE ECLECTIC—Omelets and chicken and waffles are among menu items, along with quesadillas, sandwiches, wraps, and burgers. Menu varies by location. 603 N. McLean. 725-1718; 111 Harbor Town Square.

590-4645. B, L, D, SB, X, MRA, $ CAFE OLÉ—This eatery specializes in authentic Mexican cuisine; one specialty is the build-your-own quesadilla. 959 S. Cooper. 343-0103. L, D, SB, X, MRA, $-$$ CAFE PALLADIO—Serves gourmet salads, soups, sandwiches, and desserts in a tea room inside the antiques shop. Closed Sun. 2169 Central. 278-0129. L, X, $ CAFE SOCIETY—With Belgian and classic French influences, serves Wagyu beef, chicken, and seafood dishes, including bacon-wrapped shrimp, along with daily specials and vegetarian entrees. Closed for lunch Sat.-Sun. 212 N. Evergreen. 722-2177. L, D, X, MRA, $-$$ CAMEO—Three longtime Memphis bartenders join forces for creative cocktails, cheese boards, snacks, and Sunday brunch.

1835 Union Ave., Suite 3. 305-6511. D, SB, $-$$ CELTIC CROSSING—Specializes in Irish and American pub fare.

Entrees include shepherd’s pie, shrimp and sausage coddle, and fish and chips. 903 S. Cooper. 274-5151. L, D, WB, X, MRA, $-$$ CENTRAL BBQ—Serves ribs, smoked hot wings, pulled pork sandwiches, chicken, turkey, nachos, and portobello sandwiches.

Offers both pork and beef barbecue. 2249 Central Ave. 272-9377; 4375 Summer Ave. 767-4672; 147 E. Butler. 672-7760 ; 6201 Poplar. 4177962. L, D, X, MRA, $-$$ COMPLICATED PILGRIM—Quick serve coffee shop, bar, and restaurant all in one at The Memphian hotel. 21 S. Cooper St. 601-9095820. B, L, D, $-$$ THE COVE—Nautical-themed restaurant and bar serving oysters, pizzas, and more. The Stoner Pie, with tamales and fritos, is a popular dish. 2559 Broad. 730-0719. L, D, $ THE CRAZY NOODLE—Korean noodle dishes range from bibam beef noodle with cabbage, carrots, and other vegetables, to curry chicken noodle; also rice cakes served in a flavorful sauce. Closed for lunch Sat.-Sun. 2015 Madison. 272-0928. L, D, X, $ EAT AT BLACK LODGE—High-end breakfasts, like waffle grilled cheese sandwiches, nacho and tater-tot “tot-chos,” and other entrees like sweet spicy thai pork at the longtime video store. Closed Mon./Tue. 405 N. Cleveland. 672-7905. L, D, X, $-$$ ECCO—Mediterranean-inspired specialties range from rib-eye steak to seared scallops to housemade pastas and a grilled vegetable plate; also a Saturday brunch. Closed Sun.-Mon. 1585 Overton Park. 410-8200. B, L, D, X, $-$$ FABIOLA’S KITCHEN—Longtime caterer Fabiola Francis serves up burgers, tacos, fish, and much more. 1353 Jackson Ave. B, L, $ FARM BURGER—Serves grass-fed, freshly ground, locally sourced burgers; also available with chicken, pork, or veggie quinoa patties, with such toppings as aged white cheddar, kale coleslaw, and roasted beets.

1350 Concourse Avenue, Suite 175. 800-1851. L, D, X, $

THE FARMER AT RAILGARTEN—Farmer classics include pan-seared catfish, gulf shrimp and grits, or a Gibson donut bread pudding. Closed Mon./ Tue. 2166 Central. 313-0087. D, X, $-$$ 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, X, $ FLAME RAMEN—Traditional Japanese ramen restaurant serving up bowls of noodles in Midtown. 1838 Union Ave. 779-8666. D, $-$$ FLIP SIDE—Pinball meets pub in the Crosstown neighborhood, with plenty of games alongside a Caribbean- and Latin-inspired menu.

Closed Mon. 1349 Autumn Ave. L, D, X, $-$$ FRIDA’S—Mexican cuisine and Tex-Mex standards, including chimichangas, enchiladas, and fajitas; seafood includes shrimp and tilapia. 1718 Madison.

244-6196. L, D, X, $-$$ GLOBAL CAFÉ—This international food hall hosts three immigrant/refugee food entrepreneurs serving Venezuelan, Sudanese, and Syrian cuisines.

Samosas, shawarma, and kabobs are among the menu items. Closed Mon. 1350 Concourse Avenue, Suite 157. L, D, X, MRA, $ GOLDEN INDIA—Northern Indian specialties include tandoori chicken as well as lamb, beef, shrimp, and vegetarian dishes. 2097 Madison. 728-5111.

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

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

424-5900. L, D, X, $ HUEY’S—This family-friendly restaurant offers 13 different burgers, a variety of sandwiches, and delicious soups and salads. 1927 Madison. 726-4372; 1771 N. Germantown Pkwy. (Cordova). 754-3885; 77 S. Second (Downtown). 527-2700; 2130 W. Poplar (Collierville). 854-4455; 7090 Malco Blvd. (Southaven). 662-349-7097; 7825 Winchester. 624-8911; 4872 Poplar. 682-7729; 7677 Farmington Blvd. (Germantown). 318-3030; 8570 Highway 51 N. (Millington). 873-5025. L, D, X, MRA, $ IMAGINE VEGAN CAFE—Dishes at this fully vegan restaurant range from salads and sandwiches to full dinners, including eggplant parmesan and “beef” tips and rice; breakfast all day Sat. and Sun. 2158 Young. 654-3455.

L, D, WB, X, $ INDIA PALACE—Tandoori chicken, lamb shish kabobs, and chicken tikka masala are among the entrees; also, vegetarian options and a daily all-you-can-eat lunch buffet. 1720 Poplar. 278-1199. L, D, X, $-$$ INSPIRE COMMUNITY CAFE—Serving breakfast all day, in addition to quesadillas, rice bowls, and more for lunch and dinner. 510 Tillman, Suite 110.

509-8640. B, L, D, X, $ KNIFEBIRD—Neighborhood wine bar boasts plenty of flights, cocktails, and mocktails alongside bruschetta and charcuterie boards. Closed Sun. 2155 Central Ave. 748-5425. D, $-$$$ LAFAYETTE’S MUSIC ROOM—Serves such Southern cuisine as po’boys, shrimp and grits, and wood-fired pizzas. 2119 Madison. 207-5097.

L, D, WB, X, MRA, $-$$ LBOE—Gourmet burger joint serves locally sourced ground beef burgers, with options like the Mac-N-Cheese Burger and Caprese. Black bean and turkey patties available. 2021 Madison. 725-0770. L, D, X, $ THE LIQUOR STORE—Renovated liquor store turned diner serves all-day breakfast, sandwiches, and entrees such as Salisbury steak and smothered pork chops. 2655 Broad. 405-5477; 669 S. Mendenhall Rd. (East Memphis).

B, L, D, X, $-$$ LOAF—Former food truck owner Kale Carm’s take on modern Memphis and deep South cuisine. Closed Sun.-Tue. 1934 Poplar (Memphis Brooks Museum of Art). 300-0103. L, D, X, $ MAXIMO’S ON BROAD—Serving a tapas menu that features creative fusion cuisine; entrees include veggie paella and fish of the day. Closed Mon. 2617 Broad Ave. 452-1111. D, SB, X, $-$$ MEMPHIS PIZZA CAFE—Homemade pizzas are specialties; also serves sandwiches, calzones, and salads. 2087 Madison. 726-5343; 5061 Park Ave. 684-1306; 7604 W. Farmington (Germantown). 753-2218; 797 W. Poplar (Collierville). 861-7800; 5627 Getwell (Southaven). 662-536-1364. L, D, X , $-$$ MEMPHIS WHISTLE—Cocktails, cocktails, and even more delicious cocktails alongside burgers, sandwiches, and other tasty snacks. 2299 Young Ave. Closed Mon.-Tue. 236-7136. D, X, $-$$ MIDPOINTE FROM EDGE ALLEY—Edge Alley’s sister cafe at the Ballet Memphis headquarters focuses on freshness for its breakfast, lunch, and happy hour tapas. Closed Sun.-Mon. 2144 Madison Ave. 425-2605. B, L, X, $ MOLLY’S LA CASITA—Homemade tamales, fish tacos, a vegetarian combo, and bacon-wrapped shrimp are a few of the specialties. 2006 Madison. 726-1873. L, D, X, MRA, $-$$

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PARISH GROCERY—Shrimp? Roast beef? Oysters? Whatever type of po’boy you want, the New Orleans-themed eatery has got it. Closed Monday. 916 S. Cooper St. 207-4347. L, D, X, $-$$ PAYNE’S BAR-B-QUE—Opened in 1972, this family-owned barbecue joint serves ribs, smoked sausage, and chopped pork sandwiches with a standout mustard slaw and homemade sauce. About as down-to-earth as it gets. 1762 Lamar. 272-1523. L, D, $-$$ PHO BINH—Vietnamese, vegetarian, and Cantonese specialties include lemon tofu and spring rolls. Closed Sunday. 1615 Madison. 276-0006.

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

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

410-8290. L, D, X, $ SABROSURA—Serves Mexican and Cuban fare, including arroz tapada de pollo and steak Mexican. Closed Sun. 782 Washington. 421-8180. L, D, X, $-$$ SALTWATER CRAB—Offers an array of seafood dishes including boils with blue crab, crab legs, lobster tails, and more, and specialty sushi like the Dynamite or Royal King rolls, in addition to signature sangrias and cocktails.

2059 Madison Ave. 922-5202. L, D, X, $$ THE SECOND LINE—Kelly English brings “relaxed Creole cuisine” to his newest eatery; serves a variety of po’boys and such specialties as barbecue shrimp, andouille shrimp, and pimento cheese fries. 2144 Monroe. 590-2829. L, D, WB, X, $-$$ SEKISUI—Japanese fusion cuisine, fresh sushi bar, grilled meats and seafood, California rolls, and vegetarian entrees. Poplar/ Perkins location’s emphasis is on Pacific Rim cuisine. Menu and hours vary at each location. 25 Belvedere. 725-0005; 1884 N. Germantown Pkwy. (Cordova). 309-8800; 4724 Poplar. 767-7770; 2130 W. Poplar (Collierville). 854-0622; 2990 Kirby-Whitten (Bartlett). 377-2727; 6696 Poplar. 747-0001. L, D, X, $-$$$ 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, X, $-$$ SOUL FISH CAFE—Serving Southern-style soul food, tacos, and po’boys, including catfish, crawfish, oyster, shrimp, chicken, and smoked pork tenderloin. 862 S. Cooper. 725-0722; 3160 Village Shops Dr. (Germantown). 755-6988; 4720 Poplar. 590-0323. L, D, X, MRA, $-$$ STICKEM—Brick and mortar location for the popular food truck, which offers grilled meat on a stick. 1788 Madison. Closed Sunday. 474-7214.

L, D, X, $ TAMBOLI’S PASTA & PIZZA—Pasta-maker Miles Tamboli whips up Italian soul food with seasonal menus featuring dishes like crispy fried chicken or creamy bucatini with pecorino cheese. Serves dinner Tues.-Sat. 1761 Madison. 410-8866. D, X, $-$$ TAKASHI BISTRO—Fusion restaurant with an open kitchen that lets customers watch chefs prepare a variety of Japanese and Thai cuisine.

1680 Union Ave., Suite 109. 800-2936. L, D, $-$$.

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

Closed Mon.-Wed. D, X, $-$$ TSUNAMI—Features Pacific Rim cuisine (Asia, Australia, South Pacific, etc.); also a changing “small plate” menu. Chef Ben Smith is a Cooper-Young pioneer. Specialties include Asian nachos and roasted sea bass. Closed Sunday. 928 S. Cooper. 274-2556. D, X,, MRA, $$-$$$ TUYEN’S ASIAN BISTRO—A variety of Asian dishes from the minds and chefs behind Saigon Le. Closed Sun. 288 N. Cleveland. L, D, X, $-$$ ZINNIE’S—Dive bar classic reopens with a makeover and signature Zinnaloni sandwich. 1688 Madison. 726-5004. L, D, X, $ SOUTH MEMPHIS (INCLUDES PARKWAY VILLAGE, FOX MEADOWS, SOUTH MEMPHIS, WINCHESTER, AND WHITEHAVEN)

BALA’S BISTRO—Authentic West African cuisine available to order or by the pound, alongside traditional American dishes and an extensive vegan menu. 4571 Elvis Presley Blvd. 509-3024. L, D, $-$$ CACHE 42 KITCHEN & COCKTAILS—Elevated fine dining (think golden rack of lamb or lobster queso) and cocktail lounge at MoneyBagg Yo’s restaurant; menu by chef Daris Leatherwood. Brunch and lunch options coming soon. 4202 Hacks Cross Rd., Suite 121. 4945458. D, $-$$ COLETTA’S—Longtime eatery serves such specialties as homemade ravioli, lasagna, and pizza with barbecue or traditional toppings. 1063 S. Parkway E. 948-7652; 2850 Appling Rd. (Bartlett). 383-1122. L, D, X , $-$$

CURRY BOWL—Specializes in Southern Indian cuisine, serving Tandoori chicken, biryani, tikka masala, and more. Weekend buffet. 4141 Hacks Cross Rd. 207-6051. L, D, $ DELTA’S KITCHEN—The premier restaurant at The Guest House at Graceland serves Elvis-inspired dishes — like Nutella and Peanut Butter Crepes for breakfast — and upscale Southern cuisine — including lamb chops and shrimp and grits — for dinner. 3600 Elvis Presley Blvd.

443-3000. B, D, X, $-$$$ DWJ KOREAN BARBECUE—This authentic Korean eatery serves kimbap, barbecued beef short ribs, rice and noodles dishes, and hot pots and stews. 3750 Hacks Cross Rd., Suite 101. 746-8057; 2156 Young.

207-6204. L, D, $-$$ FABULOUS FLAVORS & FRIENDS—”The Candy Lady” Precious Thompson Jones comes up with a little bit of everything: omelettes, quesadillas, t-bones and waffles, and plenty of soul food. 2063 E. Brooks Rd. 314-0735. L, D, $ THE FOUR WAY—Legendary soul-food establishment dishing up such entrees as fried and baked catfish, chicken, and turkey and dressing, along with a host of vegetables and desserts. Around the corner from the legendary Stax Studio. Closed Mon. 998 Mississippi Blvd.

507-1519. L, D, $ HERNANDO’S HIDEAWAY–No one cares how late it gets; not at Hernando’s Hideaway. Live music, killer happy hour, and plenty of bar fare at this South Memphis hang. 3210 Old Hernando Rd. 917-982-1829. L, D, $ INTERSTATE BAR-B-Q—Specialties include chopped pork-shoulder sandwiches, ribs, hot wings, spaghetti, chicken, and turkey. 2265 S. Third. 775-2304; 150 W. Stateline Rd. (Southaven). 662-393-5699. L, D, X, $-$$ JIM & SAMELLA’S—It’s a revolving menu of soul food delight from Chef Talbert Fleming, with anything from Southern ribs to fried tamales.

841 Bullington Ave. 265-8761. L, D, X, $ LEONARD’S—Serves wet and dry ribs, barbecue sandwiches, spaghetti, catfish, homemade onion rings, and lemon icebox pie; also a lunch buffet. 5465 Fox Plaza. 360-1963. L, X, $-$$ MARLOWE’S—In addition to its signature barbecue and ribs, Marlowe’s serves Southern-style steaks, chops, lasagna, and more. 4381 Elvis Presley Blvd. 332-4159. D, X, MRA, $-$$ UNCLE LOU’S FRIED CHICKEN—Featured on Diners, Drive-Ins and Dives for good reason: fried chicken (mild, hot, or home-style); jumbo burgers four patties high; strawberry shortcake, and assorted fruit pies.

3633 Millbranch. 332-2367. L, D, X, MRA, $ SUMMER/BERCLAIR/ RALEIGH/BARTLETT 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, X, $$-$$$ BISCUITS & JAMS—Biscuits, waffles, French toast, and plenty of sharables at this Bartlett breakfast spot. Closed Mon./Tue. 5806 Stage Rd. 672-7905. B, L, X, $ BRYANT’S BREAKFAST—Slingin’ famous biscuits, plate lunches, chicken fried steak, and other breakfast classics since 1968. 3965 Summer Ave. 324-7494. B, L, $ CEVICHERIA AND GRILL CHILEMON—Ceviche, of course, but also plenty of other postres, aperitivos, and mixed grilled meat and seafood feasts. Closed Sun. 4509 Summer Ave. 672-7905. L, D, $ CHEF FLAVAS AND BARTLETT BREAKFAST FACTORY— ”Flavaful” sandwiches, soups, pastas, and more from the makers of the popular local spinach artichoke dip. Traditional breakfast options served by Bartlett Breakfast Factory. Closed Sun./Mon. 6301 Stage Rd. 779-2200. B, L, D, X, $-$$ DIM SUM KING—All the best from a selection of authentic Chinese dishes: roasted duck, sizzling hot plate, Cantonese BBQ, and plenty more. 5266 Summer Ave. #65. 766-0831. L, D, X, $-$$ ELWOOD’S SHACK—Casual comfort food includes tacos, pizza, and sandwiches. Specialties include meats smoked in-house (chicken, turkey, brisket, pork), barbecue pizza, and steelhead trout tacos. 4523 Summer. 761-9898; 4040 Park Ave. 754-2520. B, L, D, X, $ EXLINES’ BEST PIZZA—Serves pizza, Italian dinners, sandwiches, and salads. 6250 Stage Rd. 382-3433; 2935 Austin Peay.

388-4711; 2801 Kirby Parkway. 754-0202; 7730 Wolf River Blvd.

(Germantown). 753-4545; 531 W. Stateline Rd. 662-342-4544.

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

365-4992. L, D, X, $ LOTUS—Authentic Vietnamese-Asian fare, including lemon-grass chicken and shrimp, egg rolls, Pho soup, and spicy Vietnamese vermicelli. 4970 Summer. 682-1151. D, X, $

MORTIMER’S—Contemporary American entrees include trout almondine, chicken dishes, and hand-cut steaks; also sandwiches, salads, and daily/nightly specials. A Memphis landmark since the Knickerbocker closed. Closed for lunch Sat.-Sun. 590 N. Perkins. 7619321. L, D, X, $-$$ NAGASAKI INN—Chicken, steak, and lobster are among the main courses; meal is cooked at your table. 3951 Summer. 454-0320. D, X, $$ NAM KING—General Tso’s chicken, hot and sour soup, and homemade chicken wings are back at the longtime Raleigh Chinese eatery. 3624 Austin Peay Highway, #3. 373-4411. L, D, $-$$ ÓRALE TACOS & BAKERY—Tacos, enchiladas, and other traditional Southern Mexican dishes alongside baked pan dulces.

2204 Whitten Rd. 571-1786. B, L, D, $-$$ PANDA GARDEN—Sesame chicken and broccoli beef are among the Mandarin and Cantonese entrees; also seafood specials and fried rice.

Closed for lunch Saturday. 3735 Summer. 323-4819. L, D, X, $-$$ QUEEN OF SHEBA—Featuring Middle Eastern favorites and Yemeni dishes such as lamb haneeth and saltah. 4792 Summer.

207-4174. L, D, $ SIDE PORCH STEAK HOUSE—In addition to steak, the menu includes chicken, pork chops, and fish entrees; homemade rolls are a specialty. Closed Sun./Mon. 5689 Stage Rd. 377-2484. D, X, $-$$ TORTILLERIA LA UNICA—Individual helping of Mexican street food, including hefty tamales, burritos, tortas, and sopes. 5015 Summer Ave. 685-0097. B, L, D, X, $ UNIVERSITY NEIGHBORHOOD DISTRICT (INCLUDES CHICKASAW GARDENS AND HIGHLAND STRIP)

A-TAN—Serves Chinese and Japanese hibachi cuisine, complete with sushi bar. A specialty is Four Treasures with garlic sauce. 3445 Poplar, Suite 17, University Center. 452-4477. L, D, X, $-$$$ THE BLUFF—New Orleans-inspired menu includes alligator bites, nachos topped with crawfish and andouille, gumbo, po’boys, and fried seafood platters. 535 S. Highland. 454-7771. L, D, X, $-$$ BROTHER JUNIPER’S—This little cottage is a breakfast mecca, offering specialty omelets, including the open-faced San Diegan omelet; also daily specials, and homemade breads and pastries. Closed Mon. 3519 Walker. 324-0144. B, X, $ CELEBRITY’S SOUL FOOD—Classic soul food dishes coupled with a Hollywood-esque VIP experience. 431 S. Highland St., Ste 105. L, D, X, $$ CHAR RESTAURANT—Specializing in modern Southern cuisine, this eatery offers homestyle sides, charbroiled steaks, and fresh seafood. 431 S. Highland, Suite 120. 249-3533. L, D, WB, X, MRA, $-$$$ DERAE RESTAURANT—Ethiopian and Mediterranean fare includes fuul, or fava beans in spices and yogurt, goat meat and rice, and garlic chicken over basmati rice with cilantro chutney; also salmon and tilapia. Closed Monday. 923 S. Highland. 552-3992. B, L, D, $-$$ EL PORTON—Fajitas, quesadillas, and steak ranchero are just a few of the menu items. 2095 Merchants Row (Germantown). 754-4268; 8361 Highway 64. 380-7877; 3448 Poplar (Poplar Plaza). 452-7330; 1805 N. Germantown Parkway (Cordova). 624-9358; 1016 W. Poplar (Collierville).

854-5770. L, D, X, MRA, $-$$ MEDALLION—Offers steaks, seafood, chicken, and pasta entrees.

Closed for dinner Sunday. 3700 Central, Holiday Inn (Kemmons Wilson School of Hospitality). 678-1030. B, L, D, SB, X, MRA, $-$$$ OPEN FLAME—This authentic Persian and Mediterranean eatery specializes in shish kebabs as well as kosher and halal fare. 3445 Poplar.

207-4995. L, D, X, $ PLANT BASED HEAT—All of your favorite Southern-style recipes, but deliciously transformed into a vegan format. Specialties include the spicy fye junt burger, or the chopped ‘n’ smoked bbq jackfruit sandwich.

Closed Sun. 669 S. Highland St. L, D, $ SAM’S DELI—Everything from sandwiches to bibimbap bowls at this local favorite. Closed Mon./Tue. 643 S. Highland St. 454-5582. L, D, $ EAST MEMPHIS (INCLUDES POPLAR/I-240) ACRE—Features seasonal modern American cuisine in an avantegarde setting using locally sourced products; also small plates and enclosed garden patio. Closed for lunch Sat. and all day Sun. 690 S. Perkins. 818-2273. L, D, X, $$-$$$ AGAVOS COCINA & TEQUILA—Camaron de Tequila, tamales, kabobs, and burgers made with a blend of beef and chorizo are among the offerings at this tequila-centric restaurant and bar. 2924 Walnut Grove.

433-9345. L, D, X, $-$$ AMERIGO—Traditional and contemporary Italian cuisine includes pasta, wood-fired pizza, steaks, and cedarwood-roasted fish. 1239 Ridgeway, Park Place Mall. 761-4000. L, D, SB, X, MRA, $-$$$ N O V E M B E R 2 0 2 3 • M E M P H I S M A G A Z I N E . C O M • 91

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MEMPHIS DINING GUIDE

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

L, D, $-$$ ANDREW MICHAEL ITALIAN KITCHEN—Traditional Italian cuisine with a menu from two of the city’s top chefs that changes seasonally with such entrees as Maw Maw’s ravioli. Closed Sun.-Mon. 712 W. Brookhaven Circle. 347-3569. D, X, MRA, $$-$$$ ANOTHER BROKEN EGG CAFE—Offering several varieties of eggs Benedict, waffles, omelets, pancakes, beignets, and other breakfast fare; also burgers, sandwiches, and salads. 6063 Park Ave. 729-7020; 65 S. Highland. 623-7122. B, L, WB, X, $ ANTIGUA MEXICAN BAR & GRILL—Tortas, tacos, and other authentic Mexican cuisine alongside freshly-made salsa, guacamole, and white queso dip. 717 N. White Station Rd. 761-1374. L, D, $-$$ BANGKOK ALLEY—Thai fusion cuisine includes noodle and curry dishes, chef-specialty sushi rolls, coconut soup, and duck and seafood entrees. Closed for lunch Sat. and all day Sun. at Brookhaven location; call for hours. 715 W. Brookhaven Circle. 590-2585; 2150 W. Poplar at Houston Levee (Collierville). 854-8748. L, D, X, $-$$ BELLE MEADE SOCIAL—Upscale Americana cuisine including lamb lollipops, spicy tuna stack, and steak & noodle salad. 518 Perkins Extd. 480-7054. L, D, $-$$$ BELMONT GRILL—Burgers, steak sandwiches, and other classic American fare at one of Memphis’ longstanding bars. 4970 Poplar.

767-0305. L, D, X, $-$$ BENIHANA—This Japanese steakhouse serves beef, chicken, and seafood grilled at the table; some menu items change monthly; sushi bar also featured. 912 Ridge Lake Blvd. 767-8980. L, D, X, $$-$$$ BIG BAD BREAKFAST—Fresh biscuits, house-made cured meats, jams, jellies, and more for the most important meal of the day. 6450 Poplar. 881-3346. B, L, X, $-$$ 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 Mccallan. 6150 Poplar, Suite 124. 805-2262. L, D, WB, X, $-$$ BROOKLYN BRIDGE ITALIAN RESTAURANT—Specializing in such homemade entrees as spinach lasagna and lobster ravioli; a seafood specialty is horseradish-crusted salmon. Closed Sun. 1779 Kirby Pkwy.

755-7413. D, X, $-$$$ BRYANT’S BREAKFAST—Three-egg omelets, pancakes, and The Sampler Platter are among the popular entrees here. Possibly the best biscuits in town. Closed Mon. and Tues. 3965 Summer. 324-7494. B, L, X, $ BUCKLEY’S FINE FILET GRILL—Specializes in steaks, seafood, and pasta. (Lunchbox serves entree salads, burgers, and more.) 5355 Poplar.

683-4538; 919 S. Yates (Buckley’s Lunchbox), 682-0570. L (Yates only, M-F), D, X, $-$$ CAPITAL GRILLE—Known for its dry-aged, hand-carved steaks; among the specialties are bone-in sirloin, and porcini-rubbed Delmonico; also seafood entrees and seasonal lunch plates. Closed for lunch Sat.Sun. Crescent Center, 6065 Poplar. 683-9291. L, D, X, $$$-$$$$ CASABLANCA—Lamb shawarma is one of the fresh, homemade specialties served at this Mediterranean/Moroccan restaurant; fish entrees and vegetarian options also available. 5030 Poplar. 725-8557; 1707 Madison. 421-6949. L, D, X, $-$$ CIAO BELLA—Among the Italian and Greek specialties are lasagna, seafood pasta, gourmet pizzas, and vegetarian options. 5101 Sanderlin Ave. 205-2500. D, X, MRA, $-$$$ CITY SILO TABLE + PANTRY—With a focus on clean eating, this establishment offers fresh juices, as well as comfort foods re-imagined with wholesome ingredients. 5101 Sanderlin. 729-7687. Germantown: 7605 W. Farmington Blvd., Suite 2. 236-7223. B, L, D, X, $ COASTAL FISH COMPANY—Upscale offerings of international fish varieties utilizing styles ranging from Carribbean, East Coast, West Coast, Chinese, to Filipino, and more. 415 Great View Dr. E., Suite 101. 266-9000. D, X, $$-$$$ CORKY’S—Popular barbecue emporium offers both wet and dry ribs, plus a full menu of other barbecue entrees. Wed. lunch buffets, Cordova and Collierville. 5259 Poplar. 685-9744; 1740 N. Germantown Pkwy.

(Cordova). 737-1911; 743 W. Poplar (Collierville). 405-4999; 6434 Goodman Rd., Olive Branch. 662-893-3663. L, D, X, MRA, $-$$ DAN MCGUINNESS PUB—Serves fish and chips, shepherd’s pie, burgers, and other Irish and American fare; also lunch and dinner specials. 4694 Spottswood. 761-3711; 3964 Goodman Rd. 662-8907611. L, D, X, $ DORY—Chef David Krog whips up Southern specialties with classic French techniques and locally sourced ingredients. Current specialties include pork tenderloin, beef bourguignon, or cocoa-dusted chocolate truffles, with new weekly additions. 716 W. Brookhaven Circle.

310-4290. L, D, X, $$-$$$

ERLING JENSEN—For decades, has presented “globally inspired” cuisine to die for. Specialties are rack of lamb, big game entrees, and fresh fish dishes. 1044 S. Yates. 763-3700. D, X, MRA, $$-$$$ ERLING JENSEN SMALL BITES—Enjoy Erling Jensen’s specialty dishes in a sharable, small plate format alongside TopGolf Swing suites.

5069 Sanderlin Ave. 587-9464. L, D, X, $-$$$ FLEMING’S PRIME STEAKHOUSE—Serves wet-aged and dry-aged steaks, prime beef, chops, and seafood, including salmon, Australian lobster tails, and a catch of the day. 6245 Poplar. 761-6200. D, X, MRA, $$$-$$$$ FOLK’S FOLLY ORIGINAL PRIME STEAK HOUSE— Specializes in prime steaks, as well as lobster, grilled Scottish salmon, Alaskan king crab legs, rack of lamb, and weekly specials. 551 S. Mendenhall. 762-8200. D, X, MRA, $$$-$$$$ FORMOSA—Offers Mandarin cuisine, including broccoli beef, hot-andsour soup, and spring rolls. Closed Mon. 6685 Quince. 753-9898. L, D, X , $-$$ FOX RIDGE PIZZA & GRILL—Pizzas, calzones, sub sandwiches, burgers, and meat-and-two plate lunches are among the dishes served at this eatery, which opened in 1979. 711 W. Brookhaven Circle. 758-6500.

L, D, X, $ FRATELLI’S—Serves hot and cold sandwiches, salads, soups, and desserts, all with an Italian/Mediterranean flair. Closed Sun. 750 Cherry Rd., Memphis Botanic Garden. 766-9900. L, X, $ FRANK GRISANTI’S ITALIAN RESTAURANT—Northern Italian favorites include pasta with jumbo shrimp and mushrooms; also seafood, filet mignon, and daily lunch specials. Closed for lunch Sun. Embassy Suites Hotel, 1022 S. Shady Grove. 761-9462. L, D, X, $-$$$ HALF SHELL—Specializes in seafood, such as king crab legs; also serves steaks, chicken, pastas, salads, sandwiches, a ”voodoo menu”; oyster bar at Winchester location. 688 S. Mendenhall. 682-3966; 7825 Winchester. 737-6755. L, D, WB, X, MRA, $-$$$ HEN HOUSE—Hybrid wine/cocktail bar and tasting room with plenty of cosmopolitan eats. Closed Sun. 679 S. Mendenhall. 499-5436. D, $-$$$ HIGH POINT PIZZA—Serves a variety of pizzas, subs, salads, and sides. Closed Mon. A neighborhood fixture. 477 High Point Terrace.

452-3339. L, D, X, $-$$ HOG & HOMINY—The casual sister to Andrew Michael Italian Kitchen serves brick-oven-baked pizzas, including the Red-Eye with pork belly, and small plates with everything from meatballs to beef and cheddar hot dogs; and local veggies. And with a few surprises this time around.

Closed for lunch Mon. 707 W. Brookhaven Cir. 207-7396. L, D, SB, X, MRA. $-$$$ HOUSTON’S—Serves steaks, seafood, pork chops, chicken dishes, sandwiches, salads, and Chicago-style spinach dip. Famous for first-class service. 5000 Poplar. 683-0915. L, D, X $-$$$ LA BAGUETTE—An almond croissant and chicken salad are among specialties at this French-style bistro. Closed for dinner Sun. 3088 Poplar. 458-0900. B, L, D (closes at 7), X, MRA, $ LAS DELICIAS—Popular for its guacamole, house-made tortilla chips, and margaritas, this restaurant draws diners with its chicken enchiladas, meat-stuffed flautas, and Cuban torta with spicy pork. Closed Sun. 4002 Park Ave. 458-9264; 5689 Quince. 800-2873. L, D, X, $ LIBRO AT LAURELWOOD—Bookstore eatery features a variety of sandwiches, salads, and homemade pasta dishes, with Italian-inspired options such as carbonara and potato gnocchi. Closed for dinner Sun. 387 Perkins Ext. (Novel). 800-2656. B, L, D, SB, X, $-$$ LITTLE ITALY EAST—New York-style pizzas galore and homemade pasta. Closed Sun. 6300 Poplar Ave., Ste. 113. 729-7432. L, $-$$ LOST PIZZA—Offering pizzas (with dough made from scratch), pasta, salads, sandwiches, tamales, and more. 2855 Poplar. 572-1803; 5960 Getwell (Southaven). 662-892-8684. L, D, X, $-$$ MAGNOLIA & MAY—Southern-inspired, family-owned, casual dining restaurant serving up a variety of sandwiches, chef-inspired dishes, and craft cocktails. Popular items include shrimp and grits and the double cheeseburger. Closed Mon. 718 Mt. Moriah Rd. 676-8100. L, D, WB, X, MRA. $$-$$$.

MAHOGANY MEMPHIS—Upscale Southern restaurant offers such dishes as coffee-rubbed lamb chops and baked Cajun Cornish hen. Closed for dinner Sun. and all day Mon.-Tues. 3092 Poplar, Suite 11. 623-7977.

L, D, SB, X, $-$$$ MARCIANO MEDITERRANEAN AND ITALIAN CUISINE—Veal Saltimbocca with angel-hair pasta and white wine sauce is among the entrees; also steaks, seafood, and gourmet pizza. 780 E. Brookhaven Cir. 682-1660. D, X, $-$$ MAYURI INDIAN CUISINE—Serves tandoori chicken, masala dosa, tikka masala, as well as lamb and shrimp entrees; also a daily lunch

buffet, and dinner buffet on Fri.-Sat. 6524 Quince Rd. 753-8755. L, D, X , $-$$ MELLOW MUSHROOM—Large menu includes assortment of pizzas, salads, calzones, hoagies, vegetarian options, and 50 beers on tap. 5138 Park Ave. 562-1211; 9155 Poplar, Shops of Forest Hill (Germantown).

907-0243. L, D, X, $-$$ MOSA ASIAN BISTRO—Specialties include sesame chicken, Thai calamari, rainbow panang curry with grouper fish, and other Pan Asian/ fusion entrees. Closed Mon. 850 S. White Station Rd. 683-8889. L, D, X , MRA, $ NAM KING—Offers luncheon and dinner buffets, dim sum, and such specialties as fried dumplings, pepper steak, and orange chicken. 4594 Yale. 373-4411. L, D, X, $ NAPA CAFE—Among the specialties are miso-marinated salmon over black rice with garlic spinach and shiitake mushrooms. Closed Sun. 5101 Sanderlin, Suite 122. 683-0441. L, D, X, MRA, $$-$$$ NEW HUNAN—Chinese eatery with more than 80 entrees; also lunch/ dinner buffets. 5052 Park. 766-1622. L, D, X, $ ONE & ONLY BBQ—On the menu are pork barbecue sandwiches, platters, wet and dry ribs, smoked chicken and turkey platters, a smoked meat salad, barbecue quesadillas, Brunswick Stew, and Millie’s homemade desserts. 1779 Kirby Pkwy. 751-3615; 567 Perkins Extd.

249-4227. L, D, X, $ ONO POKÉ—This eatery specializes in poké — a Hawaiian dish of fresh fish salad served over rice. Menu includes a variety of poké bowls, like the Kimchi Tuna bowl, or customers can build their own by choosing a base, protein, veggies, and toppings. 3145 Poplar.

618-2955. L, D, X , $ OWEN BRENNAN’S—New Orleans-style menu of beef, chicken, pasta, and seafood; jambalaya, shrimp and grits, and crawfish etouffee are specialties. Closed for dinner Sun. The Regalia, 6150 Poplar. 761-0990.

L, D, SB, X, MRA, $-$$$ PARK + CHERRY—The Dixon offers casual dining within the museum.

Seasonal menu features sandwiches, like rustic chicken salad on croissant, as well as salads, snacks, and sweets. Closed for breakfast Sun. and all day Mon. 4339 Park (Dixon Gallery and Gardens). 761-5250. L, X, $ PATRICK’S—Serves barbecue nachos, burgers, and entrees such as fish and chips; also plate lunches and daily specials. 4972 Park.

682-2852. L, D, X, MRA, $ PETE & SAM’S—Serving Memphis for 60-plus years; offers steaks, seafood, and traditional Italian dishes, including homemade ravioli, lasagna, and chicken marsala. 3886 Park. 458-0694. D, X, $-$$$ PF CHANG’S CHINA BISTRO—Specialties are orange peel shrimp, Mongolian beef, and chicken in lettuce wraps; also vegetarian dishes, including spicy eggplant. 1181 Ridgeway Rd., Park Place Centre. 8183889. L, D, X, $-$$ PHO SAIGON—Vietnamese fare includes beef teriyaki, roasted quail, curry ginger chicken, vegetarian options, and a variety of soups. 2946 Poplar. 458-1644. L, D, $ PIMENTO’S KITCHEN + MARKET—Fresh sandwiches, soups, salads, and plenty of pimento cheese at this family-owned restaurant. 6540 Poplar Ave. 602-5488 (Collierville: 3751 S. Houston Levee. 453-6283). L, D, X, $ PYRO’S FIRE-FRESH PIZZA—Serving gourmet pizzas cooked in an open-fire oven, wide choice of toppings, and large local and craft beer selection. 1199 Ridgeway. 379-8294; 2035 Union Ave. 208-8857; 2286 N. Germantown Pkwy. (Cordova). 207-1198; 3592 S. Houston Levee (Collierville). 221-8109. L, D, X, MRA, $ THE READY ROOM—Duck wontons, bananas “Oscar,” and plenty of other bar snacks and entrees at Hook Point Brewing Co.’s taproom. Closed Mon./Tues. 715 W. Brookhaven Cir. 487-6931. L, D, WB, X , $-$$ RED HOOK CAJUN SEAFOOD & BAR—Cajun-style array of seafood including shrimp, mussels, clams, crawfish, and oysters. 3295 Poplar.

207-1960. L, D, X, $-$$ RED KOI—Classic Japanese cuisine offered at this family-run restaurant; hibachi steaks, sushi, seafood, chicken, and vegetables. 5847 Poplar. 767-3456. L, D, X $-$$ RED PIER CAJUN SEAFOOD & BAR—Owners of Red Hook bring more cajun-style seafood dishes. 5901 Poplar Ave. 512-5923. L, D, X, $-$$$ RESTAURANT IRIS—French Creole-inspired classics, such as Gulf shrimp and rice grits congee served with lap chong sausage and boiled peanuts, are served at this newly remodeled restaurant owned

by Chef Kelly English, a Food and Wine “Top Ten.” 4550 Poplar. 5902828. L, D, X, $$-$$$ RIVER OAKS—Chef Jose Gutierrez’s French-style bistro serves seafood and steaks, with an emphasis on fresh local ingredients.

Closed for lunch Sat. and all day Sun. 5871 Poplar Ave. 683-9305. L, D, X , $$$

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MEMPHIS DINING GUIDE

RONNIE GRISANTI’S ITALIAN RESTAURANT— This Memphis institution serves some family classics such as Elfo’s Special and handmade ravioli, along with house-made pizza and fresh oysters. Closed Sun. 6150 Poplar, Suite 122. 850-0191. D, X, $-$$$ ROTOLO’S CRAFT & CRUST—Louisiana-based pizza company’s first Memphis location, whipping up pizza pies with homemade sauces and fresh ingredients, pasta, wings, and other shareables. 681 S. White Station. 454-3352. L, D, X, $-$$ RUTH’S CHRIS STEAK HOUSE—Offers prime steaks cut and aged in-house, as well as lamb, chicken, and fresh seafood, including lobster.

6120 Poplar. 761-0055. D, X, $$$-$$$$ SALSA—Mexican-Southern California specialties include carnitas, enchiladas verde, and fajitas; also Southwestern seafood dishes such as snapper verde. Closed Sun. Regalia Shopping Center, 6150 Poplar, Suite 129. 683-6325. L, D, X, $-$$ SAUCY CHICKEN—Specializes in antibiotic-free chicken dishes with locally sourced ingredients, with such items as hot wings and the Crosstown Chicken Sandwich, and a variety of house-made dipping sauces; also, seafood, salads, and daily specials. Closed Sun. 4715 Poplar.

907-0741. L, D, $ SEASONS 52—This elegant fresh grill and wine bar offers a seasonally changing menu using fresh ingredients, wood-fire grilling, and brick-oven cooking; also a large international wine list and nightly piano bar.

Crescent Center, 6085 Poplar. 682-9952. L, D, X, $$-$$$ SOBEAST—Eastern branch of the popular South of Beale, featuring the restaurant’s traditional staples, as well as rotating special menu items.

5040 Sanderlin. 818-0821. L, D, SB, X, $-$$.

STAKS—Offering pancakes, including birthday cake and lemon ricotta.

Menu includes other breakfast items such as beignets and French toast, as well as soups and sandwiches for lunch. 4615 Poplar. 509-2367; 3660 S. Houston Levee Road, Ste 104 (Collierville). 286-4335; 7704 Poplar (Germantown). 800-1951; 2902 May Blvd. (Southaven). B, L, WB, X, $ SWANKY’S TACO SHOP—Taco-centric eatery offers tortas, flatbreads, quesadillas, chimichangas, burgers, and more. 4770 Poplar.

730-0763; 6641 Poplar (Germantown). 737-2088; 272 S. Main. 7793499. L, D, X, $ THREE LITTLE PIGS—Pork-shoulder-style barbecue with tangy mild or hot sauce, freshly made coleslaw, and baked beans. 5145 Quince Rd. 685-7094. B, L, D, X, $ TOPS BAR-B-Q—Specializes in pork barbecue sandwiches and sandwich plates with beans and slaw; also serves ribs, beef brisket, and burgers. 1286 Union. 725-7527; 4183 Summer. 324-4325; 5391 Winchester. 794-7936; 3970 Rhodes. 323-9865; 6130 Macon. 3710580. For more locations, go online. L, D, X, $ TORCHY’S TACOS—Plenty of Tex-Mex variety, with creative monthly special tacos. 719 S. Mendenhall. 343-8880. B, L, D, X, $ VENICE KITCHEN—Specializes in “eclectic Italian” and Southern Creole, from pastas, including the “Godfather,” to hand-tossed pizzas, including the “John Wayne”; choose from 50 toppings. 368 Perkins Ext. 767-6872. L, D, SB, X, $-$$ WANG’S MANDARIN HOUSE—Offers Mandarin, Cantonese, Szechuan, and spicy Hunan entrees, including the golden-sesame chicken; next door is East Tapas, serving small plates with an Asian twist.

6065 Park Ave., Park Place Mall. 763-0676. L, D, X, $-$$ WASABI—Serving traditional Japanese offerings, hibachi, sashimi, and sushi. The Sweet Heart roll, wrapped — in the shape of a heart — with tuna and filled with spicy salmon, yellowtail, and avocado, is a specialty.

5101 Sanderlin Rd., Suite 105. 421-6399. L, D, X, $-$$ THE WING GURU—A staple of the Memphis wing scene, featuring everything from classic buffalo to exquisite lemon pepper. 5699 Mt. Moriah Rd. 509-2405; 875 W. Poplar Ave., Ste. 6 (Collierville). 221-7488; 8253 Highway 51, North Suite #103 (Millington). 872-0849; 4130 Elvis Presley Blvd (Whitehaven). 791-4726). L, D, X, $-$$ WOMAN’S EXCHANGE TEA ROOM—Chicken-salad plate, beef tenderloin, soups-and-sandwiches, vegetable plates, and homemade desserts are specialties. Closed Sat.-Sun. 88 Racine. 327-5681. L, X, $ CORDOVA BOMBAY HOUSE—Indian fare includes lamb korma and chicken tikka; also, a daily luncheon buffet. 1727 N. Germantown Pkwy. 755-4114. L, D, X, $-$$ THE BUTCHER SHOP—Serves steaks ranging from 8-oz. filets to a 20-oz. porterhouse; also chicken, pork chops, fresh seafood. 107 S. Germantown Rd. 757-4244. L (Fri. and Sun.), D, X, $$-$$$ GREEN BAMBOO—Pineapple tilapia, pork vermicelli, and the soft egg noodle combo are Vietnamese specialties here. 990 N. Germantown Parkway, Suite 104. 753-5488. L, D, $-$$ JIM ’N NICK’S BAR-B-Q—Serves barbecued pork, ribs, chicken, brisket, and fish, along with other homemade Southern specialties. 2359 N. Germantown Pkwy. 388-0998. L, D, X, $-$$

EL MERO TACO—This food truck turned restaurant serves up Mexican and Southern-style fusion dishes, including fried chicken tacos, chorizo con papas tacos, and brisket quesadillas. 8100 Macon Station, Suite 102.

308-1661. Closed Sun.-Mon. L, D, WB, X, $ OPTIONS—Burgers, wings, philly cheesesteaks, and more comfort food options. Closed Mon.-Thu. 7940 Fischer Steel Rd. 245-6048. D, SB, $-$$ POKÉ WORLD—Serves up Hawaiian poké bowls filled with rice and diced, raw fish. Also offers Taiwanese bubble tea and rolled ice cream for dessert. 1605 N. Germantown Pkwy., Suite 111. 623-7986. East Memphis: 575 Erin Dr. 779-4971. L, D, $ SHOGUN JAPANESE RESTAURANT—Entrees include tempura, teriyaki, and sushi, as well as grilled fish and chicken entrees. 2324 N. Germantown Pkwy. 384-4122. L, D, X, $-$$ TANNOOR GRILL—Brazilian-style steakhouse with skewers served tableside, along with Middle Eastern specialties; vegetarian options also available. 830 N. Germantown Pkwy. 443-5222. L, D, X, $-$$$ GERMANTOWN BLUE HONEY BISTRO—Entrees at this upscale eatery include brown butter scallops served with Mississippi blue rice and herbcrusted beef tenderloin with vegetables and truffle butter. Closed Sun. 9155 Poplar, Suite 17. 552-3041. D, X, $-$$$ 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, $-$$ DIMSUM MEM—Traditional Chinese food truck takes over the New Asia space. 2075 Exeter Rd., Ste. 90. L, D, X, $-$$ GERMANTOWN COMMISSARY—Serves barbecue sandwiches, sliders, ribs, shrimp, and nachos, as well as smoked barbecued bologna sandwiches; Mon.-night all-you-can-eat ribs. 2290 S. Germantown Rd. S. 754-5540. L, D, X, MRA, $-$$ LAS TORTUGAS DELI MEXICANA—Authentic Mexican food prepared from local food sources; specializes in tortugas — grilled bread scooped out to hold such powerfully popular fillings as brisket, pork, and shrimp; also tingas, tostados. Closed Sun. 1215 S. Germantown Rd. 751-1200; 6300 Poplar. 623-3882. L, D, X, $-$$ LIMELIGHT—Wolf River Hospitality Group brings Wagyu beef, duck gnocchi, and other fine dining dishes on a rotating seasonal menu. Closed Mon./Tue. 7724 Poplar Pike. 791-2328. D, X, $-$$$ MOONDANCE GRILL—From the owners of Itta Bena and Lafayette’s.

Serves steak cooked sous vide and seafood dishes including Abita-barbecued shrimp and pan-seared sand dab, in addition to an extensive wine and cocktail list. 1730 S. Germantown Road, Suite 117. 755-1471. L, D, X, $$-$$$ NOODLES ASIAN BISTRO—Serves a variety of traditional Asian cuisine, with emphasis on noodle dishes, such as Singapore Street Noodles and Hong Kong Chow Fun. 7850 Poplar, Suite 12. 755-1117. L, D, X, $ PETALS OF A PEONY—Authentic Sichuan cuisine, from crispy duck to peony fried chicken. Be prepared for spice! 1250 N. Germantown Pkwy. L, D, X, $-$$ PETRA CAFÉ—Serves Greek, Italian, and Middle Eastern sandwiches, gyros, and entrees. Hours vary; call. 6641 Poplar. 754-4440; 547 S. Highland. 323-3050. L, D, X, $-$$ ROCK’N DOUGH PIZZA CO.—Specialty and custom pizzas made from fresh ingredients; wide variety of toppings. 7850 Poplar, Suite 6.

779-2008. L, D, SB, X, MRA, $$ ROYAL PANDA—Hunan fish, Peking duck, Royal Panda chicken and shrimp, and a seafood combo are among the specialties. 3120 Village Shops Dr. 756-9697. L, D, X, $-$$ SAKURA—Sushi, tempura, and teriyaki are Japanese specialties here.

2060 West St. 758-8181; 4840 Poplar. 572-1002; 255 New Byhalia Rd. 316-5638. L, D, X, $-$$ SOUTHERN SOCIAL—Shrimp and grits, stuffed quail, and Aunt Thelma’s Fried Chicken are among the dishes served at this upscale Southern establishment. 2285 S. Germantown Rd. 754-5555. D, SB, X, MRA, $-$$$ STONEY RIVER STEAKHOUSE AND GRILL—Specializes in hand-cut steaks, a fresh seafood selection, and plenty of house specials. 7515 Poplar Ave., Suite 101. 207-1100. L, D, X, $$-$$$$ SUFI’S MEDITERRANEAN GRILL & BAR—Offers authentic Mediterranean and Persian cuisine, from hummus shawarma to traditional moussaka. Closed Mon.. 7609 Poplar Pike. 779-2200. L, D, X, $-$$$ TAZIKI’S—Mediterranean-inspired dishes all made from scratch. 7850 Poplar Ave., Suite 26. 612-2713. East Memphis: 540 S. Mendenhall Rd. 290-1091. Bartlett: 7974 US-64. 203-0083. L, D, $ THE TOASTED YOLK CAFE—Churro donuts, signature Eggs Benedict, and plenty other boozy brunch options at this franchise’s first Tennessee location. 9087 Poplar Ave., Ste. 11. B, L, X, $-$$

UNCLE GOYO’S—More than 30 dishes with a focus on authentic Mexican cuisine, from the brains behind TacoNganas. 1730 S. Germantown Rd. L, D, X, $-$$ WEST STREET DINER—This home-style eatery offers breakfast, burgers, po’boys, and more. 2076 West St. 757-2191. B, L, D (Mon.-Fri.), X, $ ZEN JAPANESE FINE CUISINE—A full sushi bar and plenty of authentic Japanese dishes, like Hibachi or Wagyu beef. 1730 S. Germantown Rd. 779-2796. L, D, X, X, $-$$$ COLLIERVILLE CAFE EUROPE—From Italian chef Michele D’oto, the French, Spanish, and Italian fusion cuisine includes a variety of dishes like Rosette al Forno, fish ceviche, and sole meuniere. Closed Sun. 4610 Merchants Park Circle, Suite 571. 286-4199. L, D, X, $$-$$$$ CAFE PIAZZA BY PAT LUCCHESI—Specializes in gourmet pizzas (including create-your-own), panini sandwiches, and pasta. Closed Sun. 139 S. Rowlett St. 861-1999. L, D, X, $-$$ CIAO BABY—Specializing in Neapolitan-style pizza made in a woodfired oven. Also serves house-made mozzarella, pasta, appetizers, and salads. 890 W. Poplar, Suite 1. 457-7457. L, D, X, $ COLLIERVILLE COMMISSARY—Serves barbecue sandwiches, sliders, ribs, shrimp, and nachos, as well as smoked barbecued bologna sandwiches. 3573 S. Houston Levee Rd. 979-5540. L, D, X, MRA, $-$$ COLLIERVILLE PIZZA COMPANY—Family-friendly and locally owned pizza company featuring live music and other events. 144 US 72.

L, D, X, $-$$ DAVID GRISANTI’S—Serving Northern Italian cuisine and traditional family recipes, like the Elfo Special, shrimp sauteed in garlic and butter, tossed with white button mushrooms and white pepper, and served over vermicelli with Parmigiano-Reggiano. Closed Sun. 684 W. Poplar (Sheffield Antiques Mall). 861-1777. L, D (Thurs.-Sat.), X, $-$$$ DYER’S CAFE—Juicy hamburgers, split dogs, and milkshakes at the historic Collierville restaurant. 101 N. Center St. 850-7750. L, D, X, $-$$ EL MEZCAL—Serves burritos, chimichangas, fajitas, and other Mexican cuisine, as well as shrimp dinners and steak. 9947 Wolf River, 853-7922; 402 Perkins Extd. 761-7710; 694 N. Germantown Pkwy. (Cordova).

755-1447; 1492 Union. 274-4264; 11615 Airline Rd. (Arlington). 8671883; 9045 Highway 64 (Lakeland). 383-4219; 7164 Hacks Cross Rd. (Olive Branch). 662-890-3337; 8834 Hwy. 51 N. (Millington). 872-3220; 7424 Highway 64 (Bartlett). 417-6026. L, D, X, $ EMERALD THAI RESTAURANT—Spicy shrimp, pad khing, lemongrass chicken, and several noodle, rice, and vegetarian dishes are offered at this family restaurant. Closed Sunday. 8950 Highway 64 (Lakeland, TN). 384-0540. L, D, X, $-$$ FIREBIRDS—Specialties are hand-cut steaks, slow-roasted prime rib, and wood-grilled salmon and other seafood, as well as seasonal entrees.

4600 Merchants Circle, Carriage Crossing. 850-1637; 8470 Highway 64 (Bartlett). 379-1300. L, D, X, $-$$$ JIM’S PLACE GRILLE—Features American, Greek, and Continental cuisine. Closed for lunch Sat. and all day Sun. 3660 Houston Levee.

861-5000. L, D, X, MRA, $-$$$ MULAN ASIAN BISTRO—Hunan Chicken, tofu dishes, and orange beef served here; sushi and Thai food, too. 2059 Houston Levee.

850-5288; 2149 Young. 347-3965; 4698 Spottswood. 609-8680. L, D, X, $-$$ OSAKA JAPANESE CUISINE—Featuring an extensive sushi menu as well as traditional Japanese and hibachi dining. Hours vary for lunch; call. 3670 Houston Levee. 861-4309; 3402 Poplar. 249-4690; 7164 Hacks Cross (Olive Branch). 662-890-9312; 2200 N. Germantown Pkwy.

(Cordova). 425-4901. L, D, X, $-$$$ RAVEN & LILY—Eatery offers innovative Southern-inspired cuisine with such dishes as crispy shrimp and cauliflower salad, spiced lamb sausage and parmesan risotto, and bananas foster pain perdu. Closed Mon. 120 E. Mulberry. 286-4575. L, D, SB, X, $-$$ STIX—Hibachi steakhouse with Asian cuisine features steak, chicken, and a fillet and lobster combination, also sushi. A specialty is Dynamite Chicken with fried rice. 4680 Merchants Park Circle, Avenue Carriage Crossing. 854-3399. 150 Peabody Place, Suite 115 (Downtown). 2077638 L, D, X, $-$$ WOLF RIVER BRISKET CO.—From the owners of Pyro’s Fire Fresh Pizza, highlights include house-smoked meats: prime beef brisket, chicken, and salmon. Closed Sun. 9947 Wolf River Boulevard, Suite 101.

316-5590; 1350 Concourse Ave., Suite 165. 791-4389 L, D, X, $-$$ ZOPITA’S ON THE SQUARE—Cafe offers sandwiches, including smoked salmon and pork tenderloin, as well as salads and desserts.

Closed Sun. 114 N. Main. 457-7526. L, D, X, $

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MEMPHIS DINING GUIDE

OUT-OF-TOWN BOZO’S HOT PIT BAR-B-Q—Barbecue, burgers, sandwiches, and subs. 342 Highway 70 (Mason, TN). 901-294-3400. L, D, X, $-$$ CATFISH BLUES—Serving Delta-raised catfish and Cajun- and Southern-inspired dishes, including gumbo and fried green tomatoes.

210 E. Commerce (Hernando, MS). 662-298-3814. L, D, $ CITY GROCERY—Southern eclectic cuisine; shrimp and grits is a specialty. Closed for dinner Sun. 152 Courthouse Square (Oxford, MS).

662-232-8080. L, D, SB, X, $$-$$$ COMO STEAKHOUSE—Steaks cooked on a hickory charcoal grill are a specialty here. Upstairs is an oyster bar. Closed Sun. 203 Main St. (Como, MS). 662-526-9529. D, X, $-$$$ ELFO GRISANTI’S NORTHERN ITALIAN CUISINE—Grisanti family classics like lasagna, homemade ravioli, garlic bread, and Northern Italian pizza. Closed Sun. 5627 Getwell Rd. (Southaven, MS).

662-470-4497. L, D, X, $-$$

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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

LONG ROAD CIDER CO.—Specializes in hard apple ciders made with traditional methods. Cafe-style entrees include black-eyed peas with cornbread and greens, chicken Gorgonzola pockets, cider-steamed sausage, and housemade ice creams. Closed Sun.-Wed. 9053 Barret Road. (Barretville, TN). 352-0962. D, X, $ MANILA FILIPINO RESTAURANT—Entrees include pork belly cutlet with lechon sauce, and shrimp and vegetables in tamarind broth; also daily combos, rice dishes, and chef specials. Closed Sun.-Mon. 7849 Rockford (Millington, TN). 209-8525. L, D, X, $ MARSHALL STEAKHOUSE—Rustic steakhouse serves premium Angus beef steaks, seafood dishes, rack of lamb, and more. 2379 Highway 178 (Holly Springs, MS). 628-3556. B, L, D, X, $-$$$ MEMPHIS BARBECUE COMPANY—Offers spare ribs, baby backs, and pulled pork and brisket. 709 Desoto Cove (Horn Lake, MS).

662-536-3762. L, D, X, $-$$ NAGOYA—Offers traditional Japanese cuisine and sushi bar; specialties are teriyaki and tempura dishes. 7075 Malco Blvd., Suite 101 (Southaven, MS). 662-349-8788. L, D, X, $-$$$ PIG-N-WHISTLE—Offers pork shoulder sandwiches, wet and dry ribs, catfish, nachos, and stuffed barbecue potatoes. 6084 KerrRosemark Rd. (Millington, TN). 872-2455. L, D, X, $ RAVINE—Serves contemporary Southern cuisine with an emphasis on fresh, locally grown foods and a menu that changes weekly. Closed Mon.-Tues. 53 Pea Ridge/County Rd. 321 (Oxford, MS). 662-2344555. D, SB, X, $$-$$$ SAINT LEO’S—Offering sophisticated pizzas, pastas, sandwiches, and salads. A James Beard nominee for Best New Restaurant in 2017.

1101 Jackson (Oxford, MS). 662-234-4555. D, L, WB, X, $-$$ SNACKBAR—An intriguing mix of “French Bistro with North Mississippi Cafe.” Serving a confit duck Croque Monsieur, watermelon-cucumber chaat, pan-fried quail, plus a daily plate special and a raw bar. 721 N. Lamar (Oxford, MS). 662-236-6363. D, X, $-$$$ TEKILA MODERN MEXICAN—Modern interpretations of classic dishes from all over Mexico. 6343 Getwell Rd. (Southaven, MS). 662-510-5734. B, L, D, X, $-$$ WILSON CAFE— An impressive culinary destination in the heart of the Arkansas Delta. Serving jambalaya, Waygu flatiron, butternut ravioli, swordfish & shrimp kabobs, burgers. 2 N. Jefferson (Wilson, AR). 870-655-0222. L, D, WB, $-$$$

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L AS T

S TA N D

Extending a Paw A note of thanks for all a dog provides.

BY FR A NK MURTAUG H

W

e humans learn a lot from dogs.

When we pay attention, that is. Live in the moment. Let a loved one know you’re happy to see them. Naps are good. Snacks are good, too, in moderation. Most importantly … be there.

I’ve learned much over the last two years from the lone canine in my family, a 9-year-old Goldendoodle we know as Rita. There’s been some heartache and stress in the learning, but far more inspiration, even admiration. In the spring of 2022, you see, Rita lost

ten pounds, nearly 25 percent of her body weight. And she lost it fast. Her breed has lengthy fur (until trimmed), so the weight loss hid itself visually. Once discovered, it was more than a little scary. The good folks at Memphis Veterinary Specialists ran sever-

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al tests and ruled out the worst feel it deeply enough to show a (cancer) and the merely threatsympathetic touch. In Rita’s case, ening (intestinal blockage). Ultiwhen she sees and hears my remately, Rita was diagnosed with action to the Cardinals blowing irritable bowel disorder (IBD). another late-inning lead, she’ll In layman’s terms, our dog’s diapproach me and place her left gestive system doesn’t absorb or front paw on one of my knees. process nutrients normally. She’s I’ll take the paw in one of my on a special diet, but even eating hands (sometimes both), and rub more than twice the amount a it gently. We’re gonna be okay, sweet dog of her size should, Rita does Rita, even if this dreadful baseball not gain weight. (Sounds kinda team is not.

Among the most valuable lesmagical, doesn’t it? At least for sons Rita has shared during her those of us who like cheeseburgers.) What goes in, almost entireown health battle is the simple ly comes out. Rita is on no fewer act of acceptance. She’s thin. It than five medications to balance appears she could remain thin her system the best we can, and the rest of her life. Does she balanced her sysfeel malnourished? tem has remained Hungry? That’s an Dogs sense stress. for 18 months now. impossible question, And they feel it deeply even for a seasoned She’s thin. She eats a lot. She visits the vet. Rita is enthuenough to show a siastic at play. She backyard a lot. But sympathetic touch. she has plenty of strains the leash on energy, plenty of our walks. She loves meeting new human friends. All appetite(!), and clearly loves being the dog she is. She’s living in the of these are indications that, by moment on a macro level. her own definition, Rita is healthy.

And Rita has been invaluable, And this keeps my wife and me especially during a year that has healthy, even if Rita’s ribs are too delivered its share of blows in easy to tickle. my world. My beloved St. Louis I am, in fact, quite blessed.

Cardinals finished in last place We can afford to manage Rita’s for the first time in 33 years, and IBD, and not every dog-owner that’s the least of my problems could adjust a budget for such as 2023 nears its end. I’ve lost needs. I’ve lived nine years with friends too early, endured my a delightful, fun companion, and adult daughters’ challenges — I have hopes for more, with an there’s no worry like those we understanding today — the now absorb for our kids — and felt — is most important, both for the weight of geographic disRita and her human family. Will tance as older members of my we feast on Thanksgiving? Yes, family struggle with health matwe will, but by our own stanters. In a month when we devote dard for the word. Rita is living proof that the food we consume a holiday to gratitude, I’ve had to extend my reach at times, the is actually not who we are, and “blessed” and “fortunate” parts that nourishing oneself comes in getting blurry amid life doing its many forms and methods beyond thing. But Rita’s still here, still a dining table. there in that universal sense, and Rita extends her paw, you she provides balance. see, but it’s her heart she gives.

Dogs sense stress. And they We can all follow that lead.

PHOTOGRAPH BY FRANK MURTAUGH

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