Yep, it exists, and, yep, it's at Dyer's.
And, no, in case you're wondering, it's not made in the same decades' old grease as the famous burgers.
The Deep-Fried P.B. & J. is part of the dessert menu, along with a deep-fried Twinkie and a deep-fried Suzie Q. I would describe it as tasting sort of like stuffed Beignet.
It will set you back $3.29. An extra .99 gets you a scoop of ice cream.
For this week's contest I chose one of my go-to dishes at this particular restaurant.
The first person to correctly identify the dish and the restaurant wins his or her choice of 5 Malco movie passes or $40 gift certificate for Corky's.
Submit your entries to me via email at email@example.com.
Answer and winner will be revealed in next week's contest post.
As for last week's contest ...
Finally, you can pick up your freshly filled growler along with tonight's dinner at the Cash Saver in Midtown beginning at noon, when their growler station, Madison Growler Shop, opens for business.
Bring your own growler — or purchase one from the store for $5 — and fill up from their selection of 30 beers (Schlafly, Lazy Magnolia, Yazoo, etc.) they have on tap. The cost will range between $4 and $14 for a fill-up, says beer manager Taylor James (pictured), and they will be filling until 7 p.m.
“We’re excited to start pouring,” says James.
Last Wednesday, I met up with Pam and her husband Tony at the newly opened Second Line. Our timing was perfect, as even a few minutes later would have meant a wait.
The place was hopping, the vibe was one of excitement.
This was a working dinner for Pam, so we ordered a range of dishes, including the fried oyster salad; the fries topped with andouille, crawfish, and pimento cheese; and the Natchitoches meat pies.
Nikki Schroeder, the woman behind Nikki's Hot Ass Seasoning and the newly released Nikki's Hot Ass Chips, says that while she's had no formal culinary training, she is a prolific home cook. She created a go-to seasoning that she would make in big batches, and friends would ask, "Why don't you bottle your hot-ass seasoning?"
Two-and-half years ago, Schroeder did just that, placing the seasoning in stores such as Miss Cordelia's and Whole Foods. In late November, she introduced the latest in the Hot Ass line, seasoned kettle chips. You'll find them at Miss Cordelia's and soon at City Market and area Bass Pro stores.
Whole Foods declined to carry the chips, citing concerns about the packaging.
It's the parking lot edition ... and another three-parter ...
The first person to identify all three restaurants wins his/her choice of 5 Malco movie passes or $40 Corky's gift certificate.
Email your entry to me at firstname.lastname@example.org.
Answer and winner will be revealed in next week's contest post.
Now about last week's contest ...
Yesterday, I went to check out A. Schwab's soda fountain.
Isn't it swell?
The soda fountain offers a small lunch menu, featuring your choice of either a pimento cheese sandwich or chicken salad and a selection of sides and salads. (The menu will be expanded later.)
I got the pimento cheese sandwich. The spicy pimento cheese comes from Trolley Stop, the sour dough bread is made from a starter that traces its lineage to bread from the old Jarrett's.
The sweets menu is a bit more extensive and features sodas made from "antique recipes." (The syrups are made in-house.) Sweet Magnolia gelatos are available by the scoop, and there are shakes, malts, floats, ice cream sodas, and sundaes. There's also a selection of candies and cookies.
I got the strawberry ginger phosphate because it sounded cool. The phosphate was described to me as being similar to a bitter.
The drink was good, but I've got my eye on trying a shake or a malt for my next visit. The menu brags the beverages are "so thick a spoon is a must — the straw is just for show."
An announcement was posted yesterday on the Bring Whole Foods To Germantown Facebook page alerting the public that a meeting in front of the Germantown Planning Commission had been postponed until January 7th so that concerns with the store design could be addressed.
From the post:
There have been some questions raised by neighboring households that, being a good neighbor, we want to be sure to address appropriately and completely. To rush that would not be appropriate to any of the people involved.
According to Joseph Jarratt of Ford Jarratt Realty & Development Company, which is working on the Whole Foods project, the design of the grocery store will be changed to address to concerns from immediate neighbors. He says the changes are "pretty minor" and tackle two main points.
One of the design changes is the addition of a brick fence along the southern border of the property, which is near single-family homes.
The other change is the addition of a crash gate on Pete Mitchell Road that would restrict traffic on that road.
Jarratt says that the plans are currently being revised, and notes, in an email, that, "The project continues to have tremendous support from the community and we look forward to the January 7 Planning Commission meeting."
Restaurateur Taylor Berger and attorney Michael Tauer, the duo behind the Truck Stop restaurant concept planned for the corner of Central and Cooper, held a standing-room-only community meeting tonight at First Congregational Church to discuss their plans and answer questions.
The Truck Stop is a hybrid concept that combines a restaurant serving small plates, adult beverages, and desserts with parking space for a rotating cast of three food trucks. Diners place their order for any menu item at the restaurant or from the food trucks' menus at one counter so no one has to stand in line at a food truck. The trucks will stay on the lot for several hours at a time, and when they leave, other food trucks will take their place.
There are plans for an indoor dining area and a patio seating area in the back facing the existing rail line. The restaurant will be created using 12 to 16 metal shipping containers that will be cut up to create open spaces and areas for natural lighting. Customer parking on the small lot will be kept to a minimum (only 16 parking spaces) to allow for a more pedestrian-friendly design.
While many in attendance expressed support for the concept, concerns were raised about the industrial look of the shipping containers. Tauer and Berger are currently seeking a zoning variance to use the containers on the property. Although the space is currently zoned for industrial use and does allow shipping containers for such uses, a variance must be sought to use shipping containers for commercial use.
Others expressed concern that the Truck Stop would increase traffic at the already busy intersection of Cooper and Central. Currently, the Truck Stop's design has one entrance (on Central) and one exit (on Cooper) for cars. But many residents said the exits and entrances should be switched so that cars exit on Central instead because the lane under the exiting railroad trestle on Cooper becomes clogged during rush hours.
Currently, that property is occupied by Midtown Nursery, and owner Michael Earnest was out of town when Loeb Properties, who owns the property, allowed Tauer and Berger to sign their 10-year lease for the Truck Stop. Earnest's lease was up for renewal, and he claims he had a verbal agreement to renew. Tauer and Berger said they were not made aware that Earnest was being forced out of the property until after they'd signed the lease.
Several residents spoke up about that situation, asking if the Truck Stop could move to another location and allow Midtown Nursery to stay where it is. But Tauer said they have a legal obligation to stay at Central and Cooper now that the lease has been signed.
An especially tense moment came when Earnest, who was at tonight's meeting, and Bob Loeb, owner of Loeb Properties, had a conversation in front of the meeting's audience about the situation. Loeb offered to meet with Earnest in private to discuss the matter further. But Earnest's daughter Whitney Taylor directed her concerns at Tauer and Berger.
"Why would you see an established business there [on Central and Cooper] and think you'd like be there?" Taylor asked.
"We would love to stay. We would love to be there," Earnest told the room.
But despite the situation between Loeb and Midtown Nursery, Tauer said the Truck Stop was committed to the location. He said they were still open to tweaking the design, especially in ways that would ease the traffic congestion concerns.
Tauer and Berger plan to take their zoning variance request to the Board of Adjustment meeting in January.
You know the drill ... The first person to correctly identify the dish and the restaurant wins his or her choice of a $50 Gould's gift certificate or $40 Corky's gift certificate.
Submit your answers to me via email at email@example.com.
The answer to last week's contest is the Rice Noodle soup with fresh vegetables, aka Pho Rau Cai, at Pho Vietnam, and the winner is ... Johnny Vo.
UPDATE: This one seems to be a bit tricky, so I've added a clue below.
You’ve got all day tomorrow to eat as much turkey and stuffing as you please — why not take today and fill up on candy?
The Overton Square shop Sweet Noshings is finally removing the paper from its windows and will have a soft opening at 10 a.m. today at their space on 2113 Madison. The store is owned by 28-year-old Leena Asbridge, a former field examiner at a bank, who signed the lease on the space in July and has been working hard to turn the one-stop candy shop into a reality.
Though Sweet Noshings' original projected opening date of Halloween was missed, customers can still find pre-packaged fun sizes of Kit Kats, Bit-O-Honeys, and a near-overflowing jar of candy corn.
Going beyond your regular Snickers and M&M fare (though you can get those too), the shop aims to please every type of sweet tooth with a selection that includes classic colored and striped hard candies, chocolate-covered gummy bears, and even dried fruit and nuts, all available by the pound. The kitchen is popping up fresh, sweet-drizzled gourmet popcorn and serving muffins and cake by-the-slice. There’s not just sweets coming from the candy store, though - you can find freshly brewed Ugly Mug coffee or grab a bowl of hot Umpqua oatmeal from the bar.
“We look forward to seeing all of Memphis come out and see what we have,” says Asbridge
The store will be closed on Thanksgiving, but Asbridge says they will re-open Friday at 7 a.m.
Ryan Hanson and Matthew Brown, the brains behind the new Memphis-based vodka Roaring Tiger, are longtime friends who came to the vodka trade via beer brewing.
"The secret is the water," says Hanson of Roaring Tiger, explaining that he and Brown recognized early on that Memphis has a real asset in its water, one with great potential in the beverage industry.
Hanson says the pair studied the industry, looked at what other distilleries were doing ... and then they put the project aside for a few years before picking it back up two years ago.
The base for Roaring Tiger is made by another distillery, and then sent, at 180 proof, to Roaring Tiger's headquarters near the Wiseacre brewery in Binghampton. The vodka is then filtered and the water added to create an 80 proof vodka.
"It's the key to giving Roaring Tiger a smooth texture," says Hanson of the process.
Hanson and Brown rolled out the vodka for a trial run during this year's Goner Fest in order to determine any wrinkles. The vodka hit area liquor stores — Buster's, Joe's, the Spirits Shoppe, the Corkscrew, among them — in mid-November. (It's $19.95 for 750 ml.) Specialty cocktails made with Roaring Tiger are served at Bari, Mollie Fontaine, Cafe 1912, and Lynchburg Legends. The vodka is also served at the Hi-Tone and Murphy's.
As for the name, Hanson says they put a lot of thought into it before settling on Roaring Tiger. "We're huge Memphis Tigers fans. It really got to what our product is about."
For this week's contest, something warm for the cold weather ...
The first person to correctly identify the dish and the restaurant wins his or her choice of 5 Malco movie passes or a $60 gift certificate to Pearl's Oyster House.
To enter, submit your answers to me via email at firstname.lastname@example.org.
Answer and winner will be revealed in next week's contest post.
The answer to last week's contest is The Grove Grill, and the winner is ... Anna Esquivel.
I've always appreciated the brazenness and who's-on-second? potential of the name of the Mexican restaurant/bar My Favorite Place. But, given that Germantown Parkway is one of my least favorite places, I had never been before last weekend.
When I got there, a regular was offering suggestions to some newcomers, which was later enthused over. And, indeed, the vegetarian combo platter I ordered — spinach enchilada and stuffed poblano pepper — was exceptional.
The ambiance hits somewhere between comfortable family restaurant and sports bar. Right above head was a poster suggesting the Red Light, which is made with Red Bull and Bud Light.
It's better than it sounds, but not much. It was also $6.50, which struck me as pricy.
Soul Fish Café’s third location, at 4720 Poplar in the building previously occupied by Wolf Camera, opened its doors for business on November 14th.
The new Soul Fish has a simple, comfortable interior similar to the Midtown and Germantown locations. It has about double the seating capacity of the Midtown Soul Fish and about a dozen fewer seats than the Germantown location. The open floor plan, bare cement floor, and white wood-paneled walls make it feel like you are dining in a fish market in a small coastal town (minus the fishy stench).
I visited the new location on Sunday night with two family members. There is a large chalkboard listing the daily specials and dessert options, and same as the two other locations, Soul Fish’s regulaar menu features salads, po'boys, fish tacos, fried seafood, and a bunch of home-style vegetables and side items, among other offerings.