Wednesday, December 31, 2014

Bedrock Eats To Take Over Frank's Deli Space

Posted By on Wed, Dec 31, 2014 at 10:06 AM

Brandi Marter - JUSTIN FOX BURKS
  • Justin Fox Burks
  • Brandi Marter


News from Taylor Berger's site taylorberger.com: Bedrock Eats & Sweets has signed a lease for 327 S. Main, the former site of Frank's Deli. 

Brandi Marter founded Bedrock, which provides Paleo prepared meals, grab-and-go dishes, and desserts, in 2013. She operates out of the YoLo Midtown location.

Bedrock provides protein-rich dishes, nothing processed. A sampling of meals includes brisket chili, pot roast, and lamb meatballs. 

The space on South Main will be remodeled with plans to open Bedrock in March.

From the post: 

For now, Brandi will continue to operate Bedrock out of the YoLo kitchen in Midtown. Most of her orders come from the Bedrock website, so the shift downtown won’t change most customers’ experience, except adding the new pick-up spot. Eventually, Brandi says she’d like to add counter service and cafe-style dining as well as a small community market at the South Main location. The larger space downtown will also enable her to increase production and start shipping outside the Memphis area.


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Tuesday, December 30, 2014

A Visit to Bounty on Broad

Posted By on Tue, Dec 30, 2014 at 7:55 AM

PAM DENNEY
  • Pam Denney

General consensus on Bounty on Broad is something like Omygodsogood. And on a recent visit, there was nothing to dissuade from that view.

The space is lovely — reclaimed woods, smart art on the walls, polished concrete floors. And while it was a full house on this evening, there was no sense of being packed in or having to compete for attention. 

The menu changes frequently and is simply organized under "Vegetables," "Fish," and "Meats." 

I was a member of a large party, so I saw a good bit of the menu — fried catfish that was proclaimed the best ever, a quail dish that won converts, the much-lauded chicken "under a brick."  I was planning on the Bounty Bowl — another much-lauded dish — but it wasn't available that night. 

Continue reading »

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Monday, December 29, 2014

Guess Where I'm Eating Contest 52

Posted By on Mon, Dec 29, 2014 at 9:40 AM

Hello, my pretties ... 
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The first person to correctly ID the dish and where I'm eating wins a fabulous prize. 

To enter, submit your answer to me via email at ellis@memphisflyer.com

The answer to GWIE 51 is the Yasai ramen bowl at Robata, and the winner is ... Ashley Phoummavong!

Tuesday, December 23, 2014

Intensive BBQ Class Set for January

Posted By on Tue, Dec 23, 2014 at 1:49 PM

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Troy Black, former Southern Living editor who left the gig to take up competitive BBQing full time, is teaching a day and a half class called Real BBQ Know How on January 9th and 10th.

The class, $250 per person, is serious stuff for serious BBQ-ers and covers everything from butchering and sauces to smokers and woods.

The class will feature a dinner by Yi Lynne Weber of Masterchef and Cut Throat Kitchen

Do you or someone on your holiday gift list love great BBQ and have always wanted to know how to do it at home?

For more info, go to Real BBQ Know How.

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Monday, December 22, 2014

Guess Where I'm Eating Contest 51

Posted By on Mon, Dec 22, 2014 at 10:03 AM

Soup's on!

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The first person to correctly ID the dish and where I'm eating wins a fabulous prize!

To enter, submit your answer to me via email at ellis@memphisflyer.com.

The answer to GWIE 50 is the pancake at Saigon Le, and the winner is Catherine Hayley!

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Friday, December 19, 2014

RECIPE: Mike Patrick's Grilled Bratwurst Sandwich with Green Tomato Chutney

Posted By on Fri, Dec 19, 2014 at 8:31 AM

Chef Mike Patrick - JOHN KLYCE MINERVINI
  • John Klyce Minervini
  • Chef Mike Patrick

Sometimes the planets align and the sandwich gods smile down on us.

That’s what happened the other day, when I went with Mike Patrick of Rizzo’s Diner for a Farmers Market Challenge. (Read all about it in this week’s Flyer!)

To fight the encroaching darkness, Mike made one of the best things I have ever put in my mouth: a grilled bratwurst sandwich with green tomato chutney.

Something that good deserves to be shared. So happy holidays! Here’s the recipe. And if you’re interested in sourcing your ingredients locally (hell yes!), just scroll to the bottom of the page.

Mike Patrick's Grilled Bratwurst Sandwich with Green Tomato Chutney - JOHN KLYCE MINERVINI
  • John Klyce Minervini
  • Mike Patrick's Grilled Bratwurst Sandwich with Green Tomato Chutney


Mike Patrick’s Grilled Bratwurst Sandwich with Green Tomato Chutney

45 minutes
2 sandwiches

Ingredients:

2 pears
2 semi-tart red apples
2 green tomatoes
¼ cup granulated sugar
¼ cup white wine vinegar
1 tbsp honey
salt and pepper
4 brats or mild Italian pork sausages
1 loaf ciabatta bread
olive oil
4 oz. fresh, herbed goat cheese
handful of kale
2 tbsp chow chow or pickled relish

Light grill, preheat to 350 degrees. Meanwhile, seed apples and pears. Dice apples, pears, and green tomatoes. In a medium pot, combine apples, pears, green tomatoes, sugar, vinegar, honey, and 2 tbsp pickle juice from the chow chow. Bring to boil, then reduce to simmer. Simmer for 20 minutes, or until fruit (chutney) is soft. Salt and pepper to taste.

While chutney is simmering, grill brats on one side for 3-4 minutes. Rotate brats and cover. Grill for an additional 4 minutes. Remove brats and set aside. Divide ciabatta loaf into two sandwiches. Brush inside of each sandwich with olive oil and lightly toast for 1-2 minutes. Slice goat cheese into ½-inch medallions.

To assemble sandwiches, begin with bread. Add kale (don't overdo it). Add brats (2 per sandwich). Add chutney (2 tbsp per sandwich). Add goat cheese (2 medallions per sandwich). Top with chow chow (1 tbsp per sandwich). Serve immediately.

Local tastes better! We recommend buying ciabatta from Cucina Bread, brats from Lazy Dog Farms, green tomatoes from Jones Orchard, goat cheese from Bonnie Blue Farm, and your chow chow from Old Apple Hill Brine. Cheers!

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Thursday, December 18, 2014

A Peek at Porcellino's

Posted By on Thu, Dec 18, 2014 at 2:10 PM

Porcellino’s Patissier Kayla Palmer
  • Porcellino’s Patissier Kayla Palmer


Porcellino's
, the latest venture from Andy Ticer and Michael Hudman, is opening any day now. 

In the meantime, John Klyce Minervini offers a glimpse at what this ambitious butcher/sundry/breakfast and lunch spot has to offer.

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Wednesday, December 17, 2014

Raw Girls Launches Food Truck

Posted By on Wed, Dec 17, 2014 at 4:42 PM

Raw Girls Memphis, Amy and Hannah Pickle's raw meal service, recently expanded with a food truck. 

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The truck's debut was last Friday, and Bianca and I were there. 

The menu is small by design. There's one breakfast item, four lunch items, and a dessert. There are also five cold-press juices offered. 


Continue reading »

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Monday, December 15, 2014

Guess Where I'm Eating Contest 50

Posted By on Mon, Dec 15, 2014 at 12:38 PM

It's the 50th edition of GWIE! I would say it seems like just yesterday that this contest started, but it doesn't at all. 
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Anyway ... Let's mark the occasion with another favorite ... 

The first person to correctly ID the dish and where I'm eating wins a fabulous prize. 

To enter, submit your answer to me via email at ellis@memphisflyer.com

The answer to GWIE 49 is the House-made Tots at Oshi Burger Bar, and the winner is ... Doug Gordon!



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Wednesday, December 10, 2014

A Sneak Peek at Belly Acres

Posted By on Wed, Dec 10, 2014 at 2:43 PM

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You’ve probably heard that there’s no such thing as a free lunch. True enough. But there may be such thing as a free dinner.

Case in point: Belly Acres. Late yesterday afternoon, The Flyer got a hot tip that the much-anticipated Overton Square restaurant would be giving away free burgers in advance of its grand opening on Saturday.

Ever the committed journalist, I decided to investigate.

Full coverage coming soon. In the meantime, suffice it to say that the burgers I tried were finger-lickin’ good. In particular, I enjoyed the Early Riser ($10.75, pictured above), a breakfast-inspired bricolage of bacon, cheddar, beef patty, fried egg, bibb lettuce, and black pepper aioli.

And get this. The whole thing is sandwiched between a pair of home-made waffles.

“I’m serving better beef than most steak houses in this city,” says executive chef Rob Ray. “And I’m competitive on price. So I say, bring it.”

Ray adds that all his beef is grass-fed, from Joyce Farms in Winston-Salem, NC. The bibb lettuce is from Tanimura & Antle Farm in Livingston, TN. And the fried egg was sourced by Bring It Food Hub.

I’ve got to admit, I was impressed by the provenance of the burger. Most of the ingredients seem to have come from within a day’s drive of Memphis. To cook and serve something like that for $10.75?

Not bad, Belly Acres. Stay tuned for The Flyer's full coverage.

Belly Acres, 2102 Trimble Place, 529-7017
http://bellyacres901.com

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Tuesday, December 9, 2014

A Visit to Maui Brick Oven

Posted By on Tue, Dec 9, 2014 at 12:42 PM

Maui Brick Oven, a restaurant in Maui, Hawaii, that serves healthful, gluten-free dishes, including brick-oven pizzas, has opened a new location in Germantown.
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The restaurant’s interior has a modern, Pacific-inspired brightness. The staff was friendly and helpful, giving detailed answers to my questions about some of the menu items.

I visited the restaurant on the second day of its soft opening at the end of November. The menu features rice bowls, salads, brick oven pizzas, and finger foods like coconut shrimp, chicken satay, and chicken tenders. 


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Monday, December 8, 2014

Guess Where I'm Eating Contest 49

Posted By on Mon, Dec 8, 2014 at 10:49 AM

It's a straight-up fact that everything tastes better fried ... 
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The first person to correctly ID the dish and where I'm eating wins a fabulous prize. 

To enter, submit your answer to me via email at ellis@memphisflyer.com.

The answer to GWIE contest 48 was the Hot Mess food truck, and the winner is ... Adam Shellabarger!

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Friday, December 5, 2014

A Visit to Love Pop Soda Shop

Posted By on Fri, Dec 5, 2014 at 3:21 PM

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Part of the fun of Love Pop Soda Shop is checking out the neat names.

Diet Dang! Butterscotch root beer rolls off the tongue, does it not?
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Thursday, December 4, 2014

A Taste of the New Menu at Ciao Bella

Posted By on Thu, Dec 4, 2014 at 1:38 PM

Ciao Bella's Piccolo Sara ($10) - JOHN KLYCE MINERVINI
  • John Klyce Minervini
  • Ciao Bella's Piccolo Sara ($10)

We’ve been itching to try the new menu at Ciao Bella for a while now. So when The Flyer got a chance to grab lunch with I Love Memphis’s Holly Whitfield, we jumped at it. I mean, come on. Wouldn’t you like to have lunch with this charming person?
I Love Memphis's Holly Whitfield - JOHN KLYCE MINERVINI
  • John Klyce Minervini
  • I Love Memphis's Holly Whitfield

We started with the Tuscan White Bean & Kale Soup ($4 cup). And you know what? There’s something special about that soup. Here’s Ciao Bella executive chef Branon Mason:

“I grew up eating soul food,” says Mason, “so I try to incorporate that into some of my recipes.”

Continue reading »

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Monday, December 1, 2014

Guess Where I'm Eating Contest 48

Posted By on Mon, Dec 1, 2014 at 10:24 AM

This one may be a little tough ... 
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The first person to correctly ID where I'm eating wins a fabulous prize. 

To enter, submit your answer to me via email at ellis@memphisflyer.com

The answer to GWIE 47 is the bi bim bap at Kwik Chek, and the winner is ... Kate Bass!

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