Abyssinia is not just food; it’s like a little village. The night I dined there, the owner made her rounds to every table. CNN could be heard in the background as family and friends of the owner conversed in their native language.
I'm having a Mac attack, but I'm not headed to McDonald's. The folks at Casa Grill call their falafel sandwich the "Big Mac of the Middle East."
A neglected planter in the breakroom of the Flyer offices is now being used for a vegetable garden.
There are cucumber and pepper plants, and I can't remember what else.
Does anybody know of any other office vegetable gardens?
I had to pick up some Pill Pockets at PetStar and spotted the Pegetables on the way out. OMG, I thought, a CSA for dogs! (Though not really, as this involves a big-box store, no community sharing, or local farmers.)
“Whatcha hungry for?” asks Doug Ballinger, manager of the Riverside Grill, a breakfast and lunch spot located in the BP on Riverside Drive. Customers behind me face the same question, and like me, they find it’s not easy to decide.
Riverside Grill offers traditional Southern fare on the cheap, from frog legs to chicken wings, baked beans to banana pudding, fried okra to fresh, homemade biscuits.
I decide to go with the daily special, and since I’ve shown up on a Thursday, a “Riverside Roulette” day, the featured plate is left up to chance.
Driving down South Main Street, you can’t miss the dusty construction going on at South of Beale, a new almost-opened pub.
Owners Brittany Whisenant and Ed Cabigao plan to open the “gastropub” in early August. And what, exactly, is a gastropub?
“It’s a pub atmosphere with better quality food,” Cabigao says. Originally created in European countries like France and Britain, gastropubs are gaining in popularity in the U.S.
Tina Seay says she never had any interest in running a restaurant. However, an opportunity presented itself, so Tina and her husband Arthur decided to put their retirement savings into The Upper Crust, a Southern/soul restaurant, which opened on July 5th at 326 S. Cleveland.
Do you work with a lunch bully? Someone who, covertly or overtly, decides where you'll be going to lunch no matter what others in the party think?
Some things you shouldn't do to barbecue.
Then there's the Bar-B-Q Spaghetti at the Bar-B-Q Shop.
The first time I ever tried to cook with tofu, I sliced it up, plopped it on a cookie sheet, and baked it with salt and garlic powder. It ended up gelatinous and and not quite the right flavor.
My experience left me with a bad taste in my mouth (literally) and it was a long time before I tried tofu again.
I probably should not be overly effusive, but what the heck, I can’t help myself: The shindig Sunday afternoon at Whitton Farms in Tyronza, Arkansas, was a blast, or as my husband Tony said, “This is one of the coolest things I’ve done in years.”
Despite the heat and drive, more than 300 people (families, kids, hipsters, locavores of all types) showed up at the first annual “Whitton Farms Feastival,” an event dreamed up by Jill and Keith Forrester to promote locally-grown food and raise a little extra cash for farm equipment and the Memphis Farmer’s Market.
Four years ago when Dee Moore moved to Memphis, she and her husband noticed a hole in the frozen treats market. Both natives of the Northeast (Dee from Baltimore, her husband from Philadelphia), the couple grew up with the cool delight of Italian ice, and they decided to share this delectable summer staple with Memphians by founding Mama D's Italian Ice.
Sometimes in life tough decisions must be made. Sometimes at dinner too. Combination platters can be a boon for the indecisive. But when there are more than 30 combination platters on the menu like there are at Los Compadres, ordering can be like a multiple-choice test. Quesadillas, tostadas, tamales, tacos, enchiladas, chapulas, and burritos are all options among what appear to be endless possibilities.
Jill and Keith Forrester of Whitton Farms have sold nearly 300 tickets to "Feastival," a fund-raiser for the farm and the Memphis Farmers Market being held this Sunday, from 1 to 7 at the farm (5157 W St. Hwy 118, Tyronza, Arkansas).