River City, TN February 2025 by City Lifestyle

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FebruaryLove Local

As February sweeps us into its embrace, it brings with it a unique blend of warmth and celebration. With the new year energy settling, Memphis is alive with love, creativity and community—a perfect reflection of what this month represents.

In this issue, we dive into stories that inspire connection, passion and purpose - loving all things local. With Valentine’s Day at its heart, February is often associated with romantic love, but it’s also a time to celebrate the love we pour into other relationships, our creative pursuits or our communities.

We shine a spotlight on the local makers and visionaries who are committed to their work, crafting experiences that resonate deeply with all of us. From the talent represented at the Metal Museum to the variety of local ingenuity on display at Crosstown Concourse, Memphis continues to be a hub for innovation, inspiration and artistry. This month we also peek inside another true local gem: the beautifully appointed and historic Hotel Napoleon.

For February, we also embrace the beauty of small gestures and simple ways to show appreciation to those who matter most. Whether it’s a new book by #1 New York Times bestselling author and Memphian Mark Greaney, breakfast in bed or a special cocktail for your Galentine's gathering, these gestures remind us that love is found in the details.

As we look ahead, February is a chance to reflect on how we can make this year meaningful—not just for ourselves, but for our city. Supporting local businesses, engaging in cultural events and celebrating the rich diversity that defines Memphis are all ways we can enjoy what makes Memphis so unique.

Thank you for inviting us into your homes and your hearts this month. We hope the stories and features in these pages spark joy, inspiration and perhaps even a new way to appreciate our beloved city.

With gratitude and love,

KIT GARROTT, PUBLICATION DIRECTOR

February 2025

PUBLISHER

Christian Owen | christian.owen@citylifestyle.com

PUBLICATION DIRECTOR

Kit Garrott | kit.garrott@citylifestyle.com

MANAGING EDITOR

Jeannie Tabor | jeannie.tabor@citylifestyle.com

EDITOR

Lindsey Tonkin | lindsey.tonkin@citylifestyle.com

PHOTO EDITOR

Bonner Morgan bonnermorganphotography@gmail.com

MARKET AREA COORDINATOR

Malise Culpepper | malise.culpepper@citylifestyle.com

EDITORIAL COORDINATOR

Amy Birdsong Golden

STAFF WRITERS

Margaret Ledbetter, Morgan Zanone

ACCOUNT MANAGER

Jeff McMillen

COPY EDITOR

Jo-Ellen Sharpe

ADMINISTRATIVE ASSISTANT

Maude Burrow

CONTRIBUTING PHOTOGRAPHERS

Sarah Voigt, Uday Sripathi

Corporate Team

CEO Steven Schowengerdt

COO Matthew Perry

CRO Jamie Pentz

CTO Ajay Krishnan

VP OF OPERATIONS Janeane Thompson

VP OF FRANCHISE DEVELOPMENT Erika Smiley

AD DESIGNER Evan Deuvall

LAYOUT DESIGNER Andi Foster

QUALITY CONTROL SPECIALIST Hannah Leimkuhler

Proverbs 3:5-6

Crosstown Concourse Crawl

Taste of Tradition

Dinstuhl’s

Get Back to the Activities You Love

SAM SCHROERLUCKE, MD

Fellowship-Trained Orthopedic Spine Surgeon

Dr. Sam Schroerlucke is a fellowship trained orthopedic spine surgeon and member of the brand new OrthoSouth Spine Institute, a multidisciplinary group of spine specialists at OrthoSouth who recognized the unique needs of patients experiencing back, neck, and related painful conditions, and who are working together to deliver specialized care pathways to address these needs.

The goal of the Spine Institute is to simplify your patient journey and give you confidence that you are on the best treatment path for your unique situation, utilizing our complete toolset of skills and knowledge for your benefit. Navigating healthcare for back and neck pain doesn't have to be complicated.

Call (901) 883-6287 or book your consultation online today for a 5-star patient experience with Dr. Schroerlucke and the OrthoSouth Spine Institute.

business monthly

Valentine’s Day, Downtown

Go out on the town - Valentine’s falls on a weekend this year! Itta Bena above BB King’s is Southern dining with a contemporary Delta twist. A Memphis River Boats cruise is as romantic as it gets! Amelia Gene’s is one of downtown’s newest and freshest concepts, and The Lobbyist is a culinary gem. Paulette’s is a traditional dining experience in Harbor Town, and Flight always serves a well-curated menu of delights.

CROSSTOWN CONCOURSE CRAWL

ARTICLE BY JEANNIE TABOR AND KIT GARROTT PHOTOGRAPHY BY KIT GARROTT

TAKE AN AFTERNOON TO ENJOY THIS ICONIC

MEMPHIS LANDMARK

Crosstown Concourse is a truly unique Memphis destination, redefining city life by blending art, community and culture within an impressive 1.5 million-square-foot “vertical urban village.” Housed in the historic Sears building, Crosstown has revitalized an iconic Memphis landmark into a thriving community.

Take an afternoon to visit Crosstown Concourse and plan to stay awhile! Start with some caffeine from French Truck Coffee, move into some more serious eats from Srimu Wine & Cheese Cafe or Farm Burger, peruse the Crosstown Arts Galleries with a specialty cocktail from the Art Bar and head home with some fresh flowers from Mili’s Flowers & Gifts. Here are a few of the highlights we hit on a recent Crosstown crawl:

FRENCH TRUCK COFFEE

Get caffeinated for your Crosstown tour! Choose from a variety of offerings, including Crosstown Espresso, a blend of Ethiopian and Central/South American coffee created exclusively for this roastery. Or choose a Grand Cru Colombian coffee, when available. It scored over 90 points on the coffee scale – think Wine Spectator ratings!

SRIMU WINE & CHEESE CAFE

Touted as the “next evolution of cheese.” Take home a platter or board full of artisanal plant-based cheese made with pure ingredients (mostly cashews and almonds). The menu includes soft cheese inspired by Camembert and infused with truffle (Bertie), smoked gouda infused with turmeric (Gold Alchemy) as well as a fresh take on the classic cheese ball, mozzarella, brie and pepper jack.

FARM BURGER

SWEET MAGNOLIA GELATO CO.

Are you ready to satisfy your sugar craving? Sweet Magnolia has a variety of gelatos sure to satisfy. But, you might have to elbow out the locals, Crosstown parcel owners, who stop by weekly (or daily?) for a fresh batch. Favorites include cinnamon brown sugar, apple pie and banana pudding.

Serving up grass-fed burgers and vegan and gluten-free menu items, all sourced from local farms. Try the lunch combo, which includes a build-your-own burger with fries and a drink. Elevated snacks include andouille corn pups, deviled eggs and Greek feta fries with lemon-feta-oregano dressing and pickled red onions. Top it off with a locally sourced seasonal milkshake or rootbeer float.

ART BAR

CROSSTOWN ARTS GALLERIES

Stroll through the 7,000 square feet of exhibition space to view artwork created by local, national and international artists. Crosstown’s two large galleries host a yearly roster of ten exhibitions featuring all types of media. Opening receptions the first week of each show often include artist talks or lectures.

Take in the latest art exhibit or artist lecture with a creative cocktail from the Art Bar. Located in the gallery space, Art Bar serves a curated list of wines and craft beers as well as a menu of artful cocktails, made with local fresh ingredients. Open 5 p.m. to 12 a.m. every weekday except Mondays and open ‘til 1 a.m. Friday and Saturday.

MEMPHIS LISTENING LAB

Visit the curated collection of music and music history or listen to a music talk or live performance, all located within a combination state-of-the-art studio and living room space. Listen for free to thousands of different music options in the SoundRoom or make an appointment to create your own recorded music or podcast in the Production Studio, also free.

VIBE FOODS SUPERFOOD BAR

Who doesn’t love a family-owned restaurant with the tagline “in a world full of fake food, we believe that eating to win is essential.” Committed to serving real, clean and delicious food, Vibe’s menu is 100% gluten and dairy-free and includes a wide variety of smoothies and bowls, coffees, cold-pressed juices, wellness shots, bone broth and tasty toast offerings.

SNKRR BAR

CROSSTOWN BREWING COMPANY

Owners Goodwin and Ortkiese say they are passionate about two things: “good beer and the power of a cohesive community.” With twelve beers on tap and a facility where you can visit with friends, enjoy some trivia and listen to live music, Crosstown Brewing fulfills that passion. Pair your Bring Your Soul IPA with a Pimiento Cheese Smash Burger or a Fun Guy Pizza.

This is not your ordinary, run-of-the-mill shoe repair shop. The expert team at the Snkkr Bar specializes in restoring and renewing your favorite kicks to their original condition (or as close as humanly possible). Under the tagline “saving soles,” the Snkrr Bar offers various tiers of cleaning services for sneakers, cowboy boots and dress shoes. They also buy and sell used sneakers.

MILI’S FLOWERS & GIFTS

GLOBAL CAFÉ

Try affordably priced, authentic dishes from around the world all under one roof. With menu items prepared by food entrepreneurs from around the globe, Global Café serves as a gathering place to bring together guests who are interested in learning more about different cultures and enjoying wonderful ethnic food. Pair your meal with an international version of your favorite cocktail, like a Sudanese Mojito.

After a day at Crosstown, bring home a bouquet of locally-sourced flowers or a unique, handcrafted gift from Mili’s. Their team of talented florists is ready to create an arrangement to meet each customer’s needs. Support traditional Mexican craftsmanship by choosing from colorful ceramics, hand-woven baskets, wooden figurines or hand-embroidered clothing.

ARTICLE BY MARGARET LEDBETTER

PHOTOGRAPHY

BONNER MORGAN

HEAVY METAL

The Metal Museum grows its footprint beyond the Bluff

Hussong, Executive Director, and 10th Anniversary Gates, 1989 - Various Artists, Design by

"Patterns #3," 2021 - Robert Griffith and “Burial of Daddy Rice," 2012 - Preston Jackson (Previous page)

After 45 years at the historic property on the banks of the Mississippi River, the Metal Museum is moving to Overton Park. The former Memphis College of Art main campus will be re-engineered to accommodate the museum, which will take on the newly minted moniker of ‘Metal Museum: International Metal Arts Institute,’ while preserving the iconic midcentury modern Rust Hall.

CONTINUED >

Carisa

Richard Quinnell

Blacksmith tools

Designed by famed architect Roy Harrover, along with his company Harrover & Mann, in Overton Park in 1959, Rust Hall was the main building of the Memphis College of Art until the college closed in 2020. Harrover’s innovative design is now considered a historic landmark in Memphis. He also designed the Memphis International Airport and Mud Island.

Metal Museum Executive Director Carissa Hussong has had a vision for expansion in mind as part of her plan to upgrade the institution since she took over leadership 17 years ago.

While not a metalworker herself, Hussong’s background at the UrbanArt Commission with an MBA and degrees in English Literature and Art History have certainly informed her work on the Metal Museum’s mission to preserve, promote and advance the art and craft of fine metalwork. Hussong believes public art to be essential for a thriving community. The Overton Square location, she says, will be more “accessible to the community at large.” She then adds the timing is right to open next year as “metal work is having a moment.”

“Bronze Bell,” 1853 - G.W. Coffin & Co. and Buckeye Bell Foundry, 1853

“Metal work is having a moment,”

Carrisa Hussong, Executive Director of the Metal Museum.

With the board, she announced last summer at the “New Beginnings” event on the Bluff that the time was right to make their vision a reality. “Supporters agreed we needed more of everything,” says Hussong. These needs included spaces for artists to create and show their work, from fine art to welding to casting. “We want to engage more people and work more safely,” she says. There will be more exhibitions, after-school programs, workshops, paid internships and professional training. Her timing is ideal as blacksmithing was recently declared by the New York Times as one of the fastest growing hobbies in the United States. And searches for blacksmithing classes were up over 500% last year according to Yelp Memphis-based LRK and Los Angeles-based wHY Architects are working together to renovate Rust Hall with careful attention to the character of the iconic building. Accessibility and visibility in the center of town will attract artists, students and visitors. The 75,000 square foot new facility will include a foundry, blacksmith shop, digital design lab, small metals studio and classrooms as well as an auditorium, roof top terrace and café. There will be a larger retail space and an expanded gallery for fine metal art. “We want to grow our collection from artists from all over the country,” says Hussong.

The Blacksmith “Smithy” Shop

The Metal Museum was founded in 1979 on the historic Merchant Marine hospital grounds on a bluff above the Mississippi River. Metalsmith James “Wally” Wallace saw the space as ideal for blacksmithing and grew the 3.2 acres to include a foundry, galleries and a sculpture garden. The Metal Museum, officially named the National Ornamental Metal Museum, is the only one of its kind in the world. They currently offer classes, host guest artists and collect from metal artists all over the world. The current collection includes over 3,000 objects representing a broad spectrum of metalwork, including contemporary hollowware, sculpture and studio jewelry created by artist metalsmiths, as well as historic objects dating back to the Renaissance. The Metal Museum’s annual fundraiser, Repair Days, had record attendance in 2024.

The current campus, with its 100-year history and unmatched views of the mighty Mississippi, will continue as an event venue and offer an all-new “Artist in Residence” program to attract talented metal artists and enthusiasts to visit the River City from around the world.

Rendering of new building (metals studio) - courtesy of the Metal Museum

Rendering of new building (rooftop terrace) - courtesy of the Metal Museum

Rendering of new building (classroom) - courtesy of the Metal Museum

WINES & LIQUOR

Feeling Spiritual?

Join Joe’s Spiritual Advisory Club

Each month receive a special spirit, sometimes accompanied by other treats that make your drinks even more fun. Sign up by email, over the phone or in-store today! @joeswinesmemphis

Taste of

ARTICLE BY MORGAN ZANONE

Dinstuhl’s Fine Candies has sweetened our community since 1902. Rebecca Dinstuhl shares her insight into the long-standing Memphis company and her candymaking expertise.

Tradition

Dinstuhl’s Fine Candies has been delighting candy lovers in Memphis and around the world since 1902. While many candy companies turned to automated production of their confections, Dinstuhl’s continues to craft their creations by hand. Dinstuhl’s remained family-operated until 2005, when Larry and Judy Moss purchased the company. At that time, Rebecca Dinstuhl returned to Memphis and began to purchase back part of the company while helping with daily operations alongside the Moss family. Today, Dinstuhl’s is jointly owned and operated by the

Many of the Dinstuhl’s candies sold today are still made from the family’s original recipes and techniques. Their candymaking process has not changed much since 1902 although they have added some machinery to assist the handwork process of their candymakers and chocolatiers. Their chocolate candies are either hand-dipped or mechanically enrobed in chocolate, depending on what’s inside. While the nut clusters are all hand-dipped, a single candymaker typically runs the caramels, creams and jellies through an enrober. Once the candy is dipped or enrobed, a candymaker hand-strings the chocolate by tapping on the top of the candy while the chocolate is still wet, creating a specific design to identify what’s inside the confection.

Dinstuhl and Moss families. Rebecca is the president of the company, and Marissa Magdovitz, the daughter of the Moss family, owns a share of the business and serves as the director of operations. Rebecca’s son Andrew Dinstuhl, a fifth-generation candymaker, works in the kitchen.

Dinstuhl’s uses a unique chocolate blend that was formulated from the original milk chocolate recipe invented by Daniel Peter in Switzerland in 1865. Peter worked with Henri Nestlé to blend milk with chocolate creating a sweeter chocolate to appeal to a larger audience. In 1892, Peter’s company established a chocolate factory in Lititz, Pennsylvania, and developed a signature blend for Dinstuhl’s inaugural store in downtown Memphis in 1902. Today, Dinstuhl’s continues to use that same recipe producing one of the highest-quality chocolates in the world.

Candymaker Andrew

Dinstuhl and Marrissa Magdovitz, co-owner and director of operations

“AS DINSTUHL’S CANDIES ENTERS INTO ITS 123RD YEAR IN BUSINESS, IT IS TRULY AN HONOR AND CHALLENGE TO LEAD THIS HISTORIC COMPANY IN AN EVER-CHANGING ENVIRONMENT. THE 20-YEAR PARTNERSHIP BETWEEN THE DINSTUHL AND MOSS FAMILIES HAS STRENGTHENED THE COMPANY TO CONTINUE FOR GENERATIONS TO COME.”

Occasionally Dinstuhl’s will replace a candy with a new recipe, but many of their items remain constant. When asked what her favorite candy is, Rebecca answers, “It depends on what time of year it is. My all-time favorite is chocolate fudge covered in dark chocolate. In winter, I enjoy the marzipan cream and dark chocolate covered orange peel. And in the spring, I prefer the chocolate-covered strawberries.”

Each spring, Dinstuhl’s sells over 8,000 pounds of chocolate-covered strawberries made by hand in the same time-honored process. Strawberries are cleaned, capped, then dipped into a sugar fondant, which Rebecca refers to as their secret ingredient. The bottoms are dipped in chocolate then run through the enrober, where chocolate pours over the top to complete the covering. They are then packed in boxes in the stores and will be available on February 12, just in time for Valentine’s Day.

Rebecca also offered some tips for making candy at home. She says to make sure you are using real chocolate, not a substitute. She says some products on the market are designed for home use but do not have any actual chocolate as an ingredient. They are primarily made from palm kernel oil, artificial coloring and artificial flavoring. They may be easier to use, but they will not give you the true chocolate taste. She adds that real chocolate should not be stored in the refrigerator or freezer. It is best stored in a cool, dry place around 65 degrees and 50% humidity, away from direct heat or sunlight.

A double boiler is best for gently melting chocolate so as not to disturb the delicate balance of chocolate and cocoa butter. When melting chocolate in

a microwave, temper the chocolate by chopping it into smaller pieces. Place it in a microwave-safe container and heat for 30 seconds at a time. Once it is half-melted, continue to stir until it is completely melted. She adds, “If you accidentally ‘over-melt’ the chocolate, don’t worry! It may not look pretty, but it will taste great. And always use the finest ingredients for candy-making. You will taste the difference!”

The Dinstuhl and Moss families are committed to selling the same quality confections associated with their names. In this era of rising food costs where many companies are using cheaper, lower-quality ingredients or shrinking their product size to offset expenses, they intend to continue producing their top-quality products. “As Dinstuhl’s Candies enters into its 123rd year in business, it is truly an honor and challenge to lead this historic company in an ever-changing environment. The 20-year partnership between the Dinstuhl and Moss families has strengthened the company to continue for generations to come,” says Rebecca.

Rebecca Dinstuhl, co-owner and president

Blackberry Margarita

MAKE A PITCHER FOR YOUR GALS OR PALS TO SHARE

River City Kitchen

INGREDIENTS

Syrup

• 1/4 cup granulated sugar

• 1/4 cup water

• 1 1/2 cup fresh blackberries (about 6 ounces)

DIRECTIONS

Syrup

Margaritas

• 1 lime

4 ounces fresh lime juice

• 1 Tbsp granulated sugar

1 Tbsp kosher salt

8 ounces blanco tequila

2 ounces Cointreau

• Ice

• Fresh blackberries, mint sprigs and Tajin, for garnish

This Blackberry Margarita recipe makes about 4 servings. Since it does not call for any sparkling mixers that would go flat, it is a great recipe to prep before hosting and double or triple depending on your guest count. Cheers!

1. In a small saucepan, bring sugar and water to a boil, whisking frequently. Add blackberries and crush with a potato masher. Return the mixture to a boil, then remove from heat.

2. Strain through a fine-mesh strainer into a heat proof liquid measuring cup, pressing on solids with a spoon to help extract all of the juice - about 3/4 cup of syrup. Refrigerate until cool, about 30 minutes.

Margaritas

1. Finely grate 1/2 teaspoon lime zest onto a plate, then cut zested lime into wedges.

2. Add sugar and salt to lime zest, combining thoroughly. Swap Tajin for the sugar and salt for a more savory citrus rim! Run a lime wedge around the rim of 4 glasses, then dip the rims into the zested mixture.

3. In a large cocktail shaker or jar, combine blackberry syrup, tequila, Cointreau and lime juice. Fill the shaker with ice, cover and shake for about 20 seconds.

4. Pour the margarita into the prepared glasses. Top off with fresh ice and garnish with skewered blackberries and mint.

Drizzle this blackberry syrup on ice cream and pancakes or swirl it into non-alcoholic drinks!

ARTICLE BY KIT GARROTT

Recipe inspired by Delish recipe by Anna Painter

OCALNYTBESTSELLINGAUTHO

ARTICLE BY JEANNIE TABOR | PHOTOGRAPHY BY BONNER MORGAN

MARK GREANEY ON WRITING, RESEARCH AND TOM CLANCY

Meet Memphian Mark Greaney, #1 New York Times bestselling author. Best known as Tom Clancy’s collaborator, Mark co-wrote the final three Jack Ryan books before Clancy’s death in 2013 and then continued to write another four in the series. His international thriller series, The Gray Man , has been made into a Netflix movie starring Ryan Gosling and Ana de Armas. Mark traveled to Los Angeles to meet with the movie’s directors, Joe and Anthony Russo, to talk about the book before they began to write the screenplay.

Q: DESCRIBE YOUR CAREER PATH AND WHAT IT MEANS TO BE A NEW YORK TIMES BESTSELLING AUTHOR.

A: I grew up reading nonfiction books about history and international affairs, but in my late teens I found I really enjoyed reading novels, especially in the political, military and espionage genres. While I was in college studying international relations, I got the idea to try and write a book of my own. I spent 15 years writing that first manuscript, finishing it in 2005, then I immediately shelved it and started my second book, which I finished in about seven months. The Gray Man , my first published novel, was actually my 4th completed manuscript.

Although I’m proud to be a number one New York Times bestselling author, I’m always focused on whatever book I’m in the middle of writing, so I don’t spend a lot of time thinking about books that have already been published.

Before becoming a novelist, I worked several jobs, mostly here in Memphis. I bartended in Overton Square in my twenties and worked for Medtronic in their international customer relations department before I became a full-time author.

Q: HOW WERE YOU GIVEN THE OPPORTUNITY TO WORK WITH TOM CLANCY? WHAT WAS YOUR RELATIONSHIP WITH HIM LIKE?

A: Tom Clancy and I had the same publisher and the same editor, so when Tom was looking for a co-author, I was asked if I was interested. This was back in 2011 and I had only released two paperback novels at that point in my career, so it was a huge leap for me to work with Clancy, but also an incredible opportunity. Within a month of signing on, I was up in DC at the Pentagon and at intelligence agencies trying to get information for our first collaboration.

Tom was great to me personally and it was the opportunity of a lifetime.

We had just finished our third book together in 2013 when he passed away. His family asked me to continue the series, so I did four more Jack Ryan novels in the next four years while also working on my own novels. All in all, I wrote seven Clancy books in six years, before stepping aside in 2017.

Q: DESCRIBE YOUR WRITING PROCESS. WHAT INSPIRES YOU AND WHAT DO YOU DO WHEN YOU EXPERIENCE WRITER’S BLOCK?

A: I try to write first thing in the morning and I write every day, even weekdays and holidays. Sometimes that means all day and sometimes that just means an hour or two, depending on where I am in the writing process. In the afternoons, I mostly do research or any other administrative business, like publicity, travel planning or reading other authors’ works, etc.

I get inspiration from what’s going on in the world. I’m a news hound and a history buff. Really, all 26 books that I’ve published involved something that was in the news and I was able to create a fictional

CONTINUED >

“I’m a news hound and a history buff.”

representation of the events. I usually only have about 6 months to write a book, so inspiration is not as important to me as discipline. I tell myself that every hour I’m sitting at my computer and working on my manuscript it is getting better; so even if I don’t wake up particularly inspired or with any great ideas, I still go to work and make the best of it.

Writer’s block is just part of the writing process and I suffer some form of it every single day. There is never a time when I sit down at my computer and the words just flow for the entire writing session. The only solution is to keep calm and carry onand trust that the ideas will come.

Q: HOW DO YOU CONDUCT YOUR RESEARCH, PARTICULARLY ABOUT THE MIDDLE EAST AND THE CIA?

A: I like to do as much research on location as I possibly can while writing my novels. I’ve been to 36 countries so far, visiting several countries multiple times. I also do a lot of research with the men and women involved in whatever line of work I’m writing about, and that includes intelligence professionals. I count several former CIA officers among my friends and they are great subject matter experts I can call on when writing. I do a lot of physical research as well for my books. I’ve trained with firearms and battlefield medicine, I learned to scuba

dive, I’ve taken stunt driving lessons and I’ve flown in a U.S. Navy F-18 jet. Lastly, I read. A lot.

Q: HOW DO YOU DEVELOP YOUR FICTIONAL CHARACTERS? SPECIFICALLY, WHAT IS THE INSPIRATION BEHIND COURT GENTRY, THE GRAY MAN SERIES’ FORMER CIA ASSASSIN, AND JOSH DUFFY, PROFESSIONAL BODYGUARD IN THE EPONYMOUS SERIES?

A: Court was a character I came up with after seeing an American guy in a bar in rural El Salvador many years ago. I just made up a backstory about him - that he was an ex-CIA officer living off the grid in the developing world. The entire first novel came out of this backstory, and I’ve expanded his personality and the world he lives in into 13 subsequent novels.

I got the idea for Josh Duffy after doing a lot of training at a firearms school in Tennessee that taught high-threat civilian military contracting. Josh is a bodyguard with a dangerous but, ultimately, blue-collar job. I built him from that background and gave him a family, debts and vulnerabilities, but also a good moral compass and a lot of skill.

Q: DESCRIBE YOUR CHILDHOOD AND ADULT LIFE IN MEMPHIS. WHAT DO YOU LOVE ABOUT YOUR CITY AND HOW HAS MEMPHIS BEEN A PART OF YOUR OVERALL CAREER?

A: My dad was the head of the news department at WMC Channel 5, so I grew

up around current events. He was also a WW2 veteran and my granddad was a WW1 vet, so I grew up reading books about the military. I got degrees in international relations and political science at (then) Memphis State, then lived and worked in Memphis, both in restaurants and in some form of international business. I studied foreign languages and I read a lot of novels while trying to write my own.

I love a lot of aspects of Memphis - the people, the opportunities and the culture. It’s been my home virtually my entire life, so I’m very much a part of the city.

Q: WHAT DO YOU ENJOY DOING WHEN YOU ARE NOT WRITING?

A: I have a wife, three stepchildren, four dogs and we also foster puppies regularly. Most of my free time is devoted to my family. I do love to travel and I love shooting, scuba diving, watching movies and working out in my home gym. I go to the Outback off-leash dog park at Shelby Farms several times a week, and my wife and I go out to eat a couple of nights each week.

Q: WHAT ARE YOUR CAREER AND PERSONAL GOALS FOR THE FUTURE?

A: At this point in my career, my ambition is centered mostly around getting better at the craft. I’m always trying to improve my writing with each book and attract more and more readers. Long-term, I always say I hope I die with a half-written novel, meaning I never want to retire!

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office: 901-682-1868

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Historical A GEM

Hotel Napoleon + GCD Interiors

ARTICLE BY AMY BIRDSONG GOLDEN PHOTOGRAPHY BY SARAH VOIGT

“We don’t make it ours - we make it theirs,” explains Glennys Cowles Bryant, lead designer and owner of GCD Interiors.

“We are big on experiences and always have been.”

Hospitality investors Snay Patel and Jay Kumar had successfully transformed a historic downtown building into a thriving boutique property, Hotel Napoleon. A few years later, they brought in Glennys’ team to redesign the property, including the lobby and restaurant space.

“The history and architecture is what originally attracted us to 179 Madison Avenue,” recalls Snay. “It was really inspiring. We wanted to harness the beauty of the outside for the interiors. It was time.”

“But it was more than that,” he adds. “We believe in this community. We are long on Memphis and this investment in our city.”

And, of course, there was another stakeholder they wanted to keep in mind. A storied Memphian, also a champion of his town, lived across the street in a grand Victorian mansion. His initials are on the façade of the building, and atop the 5th floor, the original carved lions’ heads still watch over Madison and Third Avenue.

Napoleon Hill, a prominent businessman known as the “merchant prince of Memphis,” commissioned the building in 1902 for the Evening Scimitar, one of Memphis’ leading newspapers of the day. Designed in a Beaux-Arts and Romanesque revival style, it’s a remarkable example of French architecture during the Gilded Age.

Glennys recounts her first meeting with the owners. “It was a personal project for them,” says Glennys. “I could feel their energy and tell that they had an artist’s mentality as business owners.” They set out to capture the essence of a French bistro café with a relaxed European charm. A standout destination, rather than a typical hotel lobby.

Brennan Brown, a fellow designer at GCD Interiors, was struck by the cavernous lobby full of light. “Inside, we were missing old warm charm. We added architectural elements that are soft, intricate and had movement,” says Brennan. They added decorative molding, trims and mirrors to transform the space - more nooks and crannies for your eye to land. They designed a 10-foot by 4-foot grand chandelier that makes a striking canopy with two crystal chandeliers reflecting in the mirrored wall, adding light to the already spacious bar. “We wanted the passersby to feel the soul of the hotel from the outside,” adds Glennys. “With all the light, we could take a big swing with color.”

Glennys and Brennan chose a warm, vibrant color palette that dances across cushions and curtains. A historic fabric, Schumacher’s Sozan velvet, in a rich cinnamon, was the starting point. “In an early visit, we were sampling fabrics. And the way the sunset hit the cinnamon… You know, colors start to tell their own story. And the eye- likes a place to sit,” says Glennys, smiling. Custom Italian murals cover interior walls in peacock, purples and greens that help separate spaces from check-in to lounge and dining areas. Custom cabinetry that looks like hand-painted French tulle houses the sundries area with snacks and refreshments. It’s a chic grab-and-go that feels more like an honor bar than the hum of a vending machine. The herringbone floors and porcelain marble tile add a richness to the space.

The restaurant and bar, aptly named “The Archives,” echoes the building’s history as a library of print. Operated by Chef Phillip DeWayne, it invites both travelers and locals to experience the artistry of the space. Patina copper tables

are nestled between metallic burled wood planters with olive trees. The booth and banquet with ruched details feel like a French haberdashery.

You can’t get more Gilded Age than an Italian statue from a Christie’s catalog.This would seem hard to achieve within the constraints of a hotel budget.“We were scrolling auction sites for inspiration and came across this Italian statue,” Brennan recalls. “We sent the image to our vendor to make a larger-than-life 3D replica.” They commissioned artist Jeniffer Church for a whimsical figurative painting complete with casts of faces. Jeniffer also faux-finished the wainscotting around the elevator to look like marble. The team finished the look with a trompe l’œil over the elevator door meant to look like an antique lift. Et voilà!

The GCD Interiors team is beginning to work on the sleeping rooms and suites. They promise to be well-appointed and add to the overall experience of the Hotel Napoleon and its new legacy.