I have two friends who work in a building in the Ridgeway Loop, and all they ever talk about is Lisa’s Lunchbox and how great it is. I decided to “Like” Lisa’s on Facebook and started getting a daily update of their specials, which made me hungry and a little jealous. On a rare Friday off, I was finally able to give Lisa’s a try.
Last week at bookclub, talk turned to cakes, and in particular, those from the New Albany, Mississippi, bakery Sugaree's.
The cake-purchaser to-be was put off by the $40 price tag for a whole cake. We agreed that seemed like a lot. Then someone said, "But that caramel cake ..." and gestured her hand in such a way to fill in all the adjectives too inadequate to describe this cake.
I've been wanting to try the avocado milkshake at Chang's Bubble Tea Cafe for months now. Last week, I finally did and was not disappointed.
But, first, a disclaimer ...
I would normally say that walking into a barbecue restaurant in Memphis and ordering a salad is a major faux pas, but I am in love with the versatile chef’s salad at Central BBQ.
Having made falafel many times, I know it’s as easy to whip up as it is to screw up. I have baked it, fried it, used a box mix, and started from scratch — all to varying results. So when I’m looking for consistency in this Middle Eastern chickpea patty, I leave the kitchen and go to Sean’s Café for the Falafel Plate.
I hadn't been there in years and was looking forward to trying it again, and Pam was craving their rich Tom Kha Kai soup.
Soupwise, I opted for the Tom Yum Veg.
Yowza, this is a delicious soup ... and one with consequences!
If you are a locavore, chances are that you are familiar with nearby Neola Farms’ fabulous beef. In fact, when you think of Neola Farms, I bet a hamburger starts to dance through your mind. If you think their beef tastes good between a bun, you’ve got to try it sliced super-thin and uncooked. Neola Farms beef carpaccio at Tsunami is absolutely amazing, a little slice of heaven. The beef is so flavorful and fresh that to cook it almost seems obscene. Chef Ben Smith gives it just a drizzle of sesame-soy aïoli for an extra bit of zing. The dish’s overall concept is like a deconstructed hamburger. It comes with a side of shaved red onions marinated in fresh squeezed lemon juice, a little salad of baby greens, and crispy fried wonton chips. Exciting and satisfying but not filling, it’s the perfect appetizer.
This is the Zinnie-loney at Zinnie's East.
My coworker Michael says that this sandwich — a thick slab of all-beef bologna, swiss, and bacon — would be on the menu of his proverbial death row/last meal.
I was at Young Avenue Deli the other day when I noticed the on-table advertising for Brew City Bottle Caps. It read, "Stay warm this winter with our spicy, beer-battered jalepeno slices!!!"
Three exclamation points? How could I resist?
Little Italy, 1495 Union (725-0370)
The Flyer is archiving its "Recommended Dishes." This one is from October 2006.