Midtown’s popular Broadway Pizza has opened a second location, at 629 South Mendenhall in East Memphis. With the same menu as the original Broad Avenue location, the restaurant serves salads, plate lunches, burgers, sandwiches, wings, and, their staple: New York-style pizzas with a mountain of toppings.
Out of all the specialty pies on the menu, the plain cheese and vegetarian pizzas are the only meatless options, but for omnivores, the pizza options abound. There is a barbecue pizza, which is topped with pulled pork that is made in-house, and a Meat Lover pizza that features sausage, beef, pepperoni, Canadian bacon, smoked sausage, and salami. There are also some less traditional varieties like the Taco Pizza (beef, onion, lettuce, tomato, and creamy Italian dressing) and the Cheeseburger Pizza (beef, mayonnaise, lettuce, tomatoes, mustard, ketchup, pickles, and onions).
A friend and I visited the new location last week, and we ordered a medium, half vegetarian, half chickatarian pizza.
The vegetarian side was piled high with vegetables: mushrooms, onions, bell peppers, black and green olives, tomato, and pepperoncini peppers, and the Chickatarian had the same vegetables but with grilled chicken added. In spite of its vegetable load, the thin, New York-style crust stood up well. The toppings are what makes the pizza at Broadway; the crust provides a good base, but it doesn’t stand out on its own.
Also to note, the parking situation is tricky. There are only a few spots in the front of the restaurant, so come prepared to dodge traffic on Mendenhall, as you may have to park in the bank parking lot across the street from the restaurant.
629 S. Mendenhall (207-1546)
On Monday, Sean Koffel and Pat Dillingham, the founders of the Nashville-based American Born Moonshine, stopped by the Flyer offices to offer samplings just hours before a party officially launching the brand in Memphis.
American Born comes in three varieties: the 103 proof Original, the 83 proof Apple Pie, and the 83 proof Dixie, made with sweet tea. American Born is in local liquor stores, priced around $24.99. It's also served at various bars around town.
Sean, 31, and Pat, 30, say they met while students at Stanford, and while their backstory does include some moonshine-drinking, Pat says, "Our motivation is to honor the true story. It's not a story about a bunch of guys getting drunk."
The story, as they tell it, is a purely American one shot through with the spirit of independence, tracing back to 1680 in Jamestown and continuing through the Whiskey Rebellion, the Civil War, and Prohibition.
If you've been driving by 585 S. Cooper hoping to find the Midtown iteration of Muddy’s Bake Shop, or at least a reassuring construction zone, don’t panic.
As Hungry Memphis originally reported in August, owner Kat Gordon hoped for a February opening. Instead, pending approval of architectural plans, construction should begin in February with a best-case opening in June.
Among the elements conspiring against Gordon: maternity leave for a key employee, a typical holiday bog down for construction projects, and most of all, her sense of duty to the brand. (That’s code for perfectionism.)
Gordon plans to open the store early — perhaps 6:30 a.m. — and offer an extensive selection of coffee, an expanded muffin menu, seasonal fruit scones and quiche to accommodate morning commuters. (The current location at 5101 Sanderlin opens at 11 a.m.)
Work on the restaurant, called Tyboogie's Cafe, began in November 2012, according to its Facebook page. Progress has continued since then to remodel the former grocery store at 101 North Main Street.
"We are making tracks to get the restaurant open," read a Monday post. "We all hope you like country cookin' at its best!"
"A considerable" amount of the produce used in the dishes at Tyboogie's will be grown at Whitton Farms, the Forrester's farm, the post said. The same farm-to-table philosophy is the backbone of the Forrester's Trolley Stop Market in Memphis on Madison.
In addition to opening the restaurant, the Forresters plan to open their farm for public sales six days a week.
New York City baker, Dominique Ansel, ignited a craze over his croissant-donut fusion this past May, which the chef trademarked the “Cronut.”
With people willing to wait in line for hours and scalpers selling the baked good like a pair of Yankees tickets, Ansel’s sweet treat received enough hype to warrant TIME Magazine to list the Cronut as one of The 25 Best Inventions of the Year 2013.
Due to the trademark, legally speaking the Cronut only exists in New York, but that has not dissuaded cooks throughout the world from trying to master their own versions of the pastry crossover, including one local Mid-South business.
Rick Brenneman and his wife Jennifer purchased the Donut Hutt (formerly Oh Susanna’s) in Collierville this past summer and began to sell the croissant-donut, "Croughnut," the first of this year.
“Whether it is an imitation of the real thing or a facsimile,” he said. “Just like the first person that ever made lasagna, it follows suit. After a while everybody starts making it and putting their own take on it, their own little twist.”
The donut hybrid sells out every week and Brenneman said people have called the Donut Hutt from 45 minutes away and asked him to save a few. Besides the taste, Brenneman said he attributes the pastry’s popularity to its mystique.
A mystique created by the multi-day preparation and baking process, which makes them both a challenge to perfect and a scarce commodity to find.
Offered only on Saturdays, Brenneman bakes two to three dozen of the croissant-donuts, which are sold for $2.75 and limited two per customer. Flavors include: glazed, caramel chocolate, and chocolate with ultra light pastry crème.
“It takes me about the same amount of time to make those (croissant-donuts) as I can make probably 40 dozen donuts,” Brenneman said. “It’s time consuming and they tend to be a little temperamental so it takes all of my concentration to get them done.”
Local Collierville resident, Jessica Ballard, a regular at the bakery, said she had never heard of a croissant-donut prior to seeing them in the Donut Hutt, but after trying one, said they were “absolutely delicious.”
“It is very different from your average donut and it is just very rich and has lots of flavor,” she said. “The mix of the dough and the pastry, I mean it’s just awesome.”
With a distinct crunch on the outside and unmistakable moistness on the inside, it is hard to resist eating this breakfast delicacy layer-by-doughy-layer.
The Donut Hutt is located at 1016 W. Poplar Ave. Suite 111, and is open Tuesday to Friday from 5 a.m. to 2 p.m., Saturday from 5 a.m. to 1 p.m. and Sunday from 6 a.m. to 1 p.m.
“Rarely do you come into a donut shop and leave mad,” Brenneman said. “That is a wonderful thing about this business.”
More accurately, guess where I'm drinking ...
The first person to correctly ID the drink and the restaurant wins his or her choice of 5 Malco movie passes or $50 gift certificate to Jim's Place.
To enter, submit your answer to me via email at email@example.com.
The answer to last week's contest is the Black Bean Tacos at Evelyn & Olive, and the winner is ... Marti Ponton!
The featured brewery for tonight's Thirsty Thursday event (starting at 4 p.m. and ending whenever it ends) at the downtown Central BBQ is Yazoo. Pints of the brewery's Gerst (made using one of Tennessee's oldest beer recipe) are $3. Twenty-two-ounce bombers of the limited edition 10-Year IPA will also be available.
And, maybe just maybe, Central BBQ will be offering up its BBQ Pork Poutine as one of its complimentary "bar bites."
Most certainly, there will be Pork Butt Sloppy Joes (using pork that has been breaded, fried, and braised). Count on there being Fried Chicken Skins as well.
According to Central's JC Youngblood, the downtown location's larger kitchen allows them to get "experimental." They've been using the weekly Thirsty Thursdays as sort of a testing ground for dishes they hope to eventually offer as specials on Fridays.
Indeed, Youngblood, says they were this close to having their Pork Chop Debris sandwich as a special recently, but power went out at the bakery supplying the baguettes, and so it never came to fruition.
Plans are in the works for Farm 2 Cart to expand into weekday lunches around Memphis as early as this month, but for now, the cart, manned by Glen Ring will still be a mainstay at the Cooper-Young Community Farmers Market.
Farm 2 Cart offers sausages (either Italian, Andouille, or bratwurst) served on either a poppy seed or pretzel bun from Little Bites Bakery.
Ring transfers the sausages from the cart’s built-in steamer to the grill for a quick char, toasting the bread and cooking some onions and green peppers in a pan.
I got my order without the sauerkraut, hot sauce, ketchup, and mustard, electing to savor the full flavor of the Italian sausage and poppy seed bun. “Goes down smooth” typically is a beer slogan, but it applies here as well. The steamer-to-grill transfer gives the outer membrane and the bun a bit of texture, but is too brief to dry out the meat or create a hardened casing.
Ring had described the mixture of spices as “subtle,” and though I didn’t try the traditionally spicier andouille, the Italian reflected his appraisal. The layer of peppers and onions wasn’t thick enough to spill onto my hands as I ate, but offered a taste on every bite.
Small-batch, locally-sourced sausages have advantages in food ethics that make them easier to enjoy than the industrial kind, but there’s a tradeoff in the cost of production. You’ll shell out $9 for a sausage, chips and a soda.
That said, Farm 2 Cart makes a clear effort to use and promote local food, and the sausages offer high-quality flavor.
Though it was a relatively mild January day, wind gusts upwards of 20 mph caused at least one vendor to pack up early. The wind added comfort value to an Italian sausage straight from the grill.
Alongside fruits, vegetables and artisan foods like cheese, ready-to-eat meat is a nice option for consumers and also delivers an easy segue to Renaissance Farms, which provides the sausages for Farm 2 Cart and sells meats at the market.
For more on Farm 2 Cart, check out the Food News column in this week’s edition of the Flyer.
Keep up with Farm 2 Cart's whereabouts via Twitter, @farm2Cart.
The new Whole Foods Market Memphis store, at 5014 Poplar, opened for business on Jan. 14. Situated next door to the smaller, previous location, which closed its doors on Jan. 12, the new 42,000-square-foot market is almost twice the size of the old store, making room for new products that the old store couldn’t accommodate.
The new store has an expanded prepared-foods area, which features similar deli, sushi, pizza, hot-food, and salad bar offerings as the old store but now includes a Memphis barbecue shack and, following the new Memphis craze, a growler fill-up station with five beers on tap.
The new store has a good amount of Memphis flair, with a sign at the entrance that says, “Whole Foods Market Memphis: Proud to be part of the community,” and a Memphis-themed mural in the dining area by local self-taught artist Lamar Sorrento.
A Tour of the New Whole Foods
Is it lunchtime yet?
The first person to correctly ID the dish and where I'm eating wins his or her choice of either a $50 gift certificate for Gould's or $50 gift certificate for Tamp & Tap.
To enter, submit your answer to me via email at firstname.lastname@example.org.
Answer and winner in next week's contest post.
The answer to last week's contest is Lunchbox Eats, and the winner is ... Stephen McFadden.
There's a Chinese Restaurant inside City Hall!
It was Flyer reporter Toby Sells who told me about it, and while he worked in the building when covering the council for the Commercial Appeal, he had never eaten there himself. So yesterday, we went and checked it out.
Royal Jasmine serves about half-a-dozen Chinese entrees — broccoli in brown sauce, chicken skewers, green beans and chicken, etc. Customers get their choice of two, with an option of steamed rice, noodles, or fried rice for $5.50.
Royal Jasmine also serves breakfast. Diners can order to-go or eat in the restaurant. There's plenty of seating, and I would describe the decor, with its browns and oranges as decidedly bureaucratic.
Big news 4 the ladies! Purse hooks + coat hooks. Bigger news 4 big beer drinkers we got that distiller license yo! pic.twitter.com/O5QRW0BbQi
— WISEACRE (@wiseacrebrew) January 13, 2014
Wiseacre Brewing Co. tweeted the news earlier this morning that it had obtained a distiller license (and purse and coat hooks too!).
So what does this mean?
Well, for one thing, there will be no distilling at Wiseacre. According to Kellan Bartosch, who owns Wiseacre with brother Davin, getting the license, which took months, was a Tennessee-shaped hoop that they jumped through in order to brew beers with a higher alcohol content than 6.2 percent. (All beverages with an alcohol content higher than 6.2 are sold at liquor stores.)
With the license in hand, the brewery is now in the planning stages of producing its first high-alcohol beer.
The beers will come in a larger format bottle, the better to share with friends, says Bartosch, and will be available in the "very near future," maybe as soon as two weeks.
Shaking things up for this week's contest ...
The first person to correctly ID where I'm eating wins his or her choice of $50 gift certificate to Interim or $50 gift certificate to Gould's.
To enter, submit your answer to me via email at email@example.com.
The answer to last week's contest is the Sunshine Gator Taters at Cafe Eclectic, and the winner is ... Caroline Todd.
It's one of those funny-'cause-it's-true scenarios. The forecast calls for snow or icy conditions. Visions of being stuck — trapped! — in your house for who knows how many days enter your mind and you go, along with apparently everybody else in the city, to the grocery store, where the place is packed and the shelves bearing eggs, milk, and bread are almost empty.
Inevitably, someone on Twitter cracks that the grocery store and the forecasters must work in collusion, because the stores must be loving all this extra business, amiright?
Joe Bell, manager of marketing and public affairs for Kroger Delta, took time to answer questions from Hungry Memphis about the grocer's point of view of Snowmageddons and Iceapocalypses.
Is there a set plan for when the forecast calls for bad weather, like Operation Egg-Milk-Bread?
Joe Bell: Yes, Kroger does have different foul weather plans, which depends on the type of alert and time of the year. As an example: The plan is different if there is a hurricane heading towards the Gulf Coast that would affect our stores in the Jackson, Mississippi, area, as opposed to a plan for a winter snow storm predicted for West Tennessee or Arkansas.
People who have been through a hurricane or a tornado know they need, first and foremost, bottled water…milk and eggs probably aren’t on their list. But batteries for flash lights and candles are, gasoline would be, plus any type of canned meat that is precooked. People who may be facing snow, typically, are more concerned with just not being able to get out of the house due to roads and foul conditions, so they become interested in the milk, bread, sandwich meats, pizzas, products that are quick to fix and can feed hungry kids confined to the house and not in school. If the electricity goes out, then their needs change also.
What's Kroger's attitude about these days? Is it "Yay! $$$!!!"? Or, "OH NO!"?
Honestly, it is a combination of both. Any business likes the euphoria of a dramatic sales gain. However, the warning time for most storms is days, IF you are lucky, and not weeks, where you could plan and prepare for it.
The black-eyed peas I made for New Year's day were a disaster. I should have saved myself the trouble and headed straight for South of Beale and ordered the gnocchi ($12), a new addition to the restaurant's winter menu.
These nice, seared gnocchi sit upon a bed of sauteed chard, butternut squash, and black-eyed peas. The chard is sauteed in butter and is rich, so the sweet of the squash adds a good contrast, while the earthiness of the peas brings everything into balance.