Thursday, March 29, 2018

Hattie B's at Wiseacre

Posted By on Thu, Mar 29, 2018 at 11:51 AM


Hattie B's, the Nashville-based hot chicken restaurant, is set to open next month on Cooper.

For those who want to know what the fuss is about should head to Wiseacre Saturday, March 31st, 3-9 p.m., where the Hattie B's airstream will be selling its tenders in all heat levels (Southern, mild, medium, hot, damn hot, and shut the cluck up!).

An order of chicken tenders (3) with fries will cost $10.

Jeff the Brotherhood, along will Crystal Shrine, will perform at 7 p.m.

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Tuesday, March 27, 2018

Sneak Peek at Hopdoddy

Posted By on Tue, Mar 27, 2018 at 3:42 PM


Doors were open in preview of Hopdoddy's Monday (April 2) opening.

On the menu will be two items being launched in Memphis: the Lil' Doddy and the All-Day Breakfast burger. The former is a smaller patty that comes in a single or double, served with American cheese — a classic burger, says Erin Fohn, Hopdoddy's brand manager. The latter features a patty mix of sausage, beef, and ham with a potato "hay" for crunch, topped with a scrambled egg patty.

Another thing to note is Hopdoddy's charitable partner through its Goodnight for a Good Cause program. They have chose Stax Music Academy to be the recipient. One dollar of every Goodnight Burger goes to the foundation.

Hopdoddy offers counter service. Order at the counter, then your meal gets delivered to you. One thing that separates Hopdoddy is that a table must be available before you can order and you get samples in line (!).

There will be a full bar, plus milkshakes, gluten-free and vegan options. Fohn says Hopdoddy satisfies "all kinds of tastes."

There's a nice patio out front, with a wall of windows that will open out to it once the weather cooperates. Parking is, however, scant. Most of it is reserved for Lenny's. Fohn says they are doing what they always do, which is encourage everyone one to walk to the restaurant.

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Friday, March 23, 2018

Ronnie Grisanti's to open in Regalia

Posted By on Fri, Mar 23, 2018 at 5:26 PM

The late Ronnie Grisanti and his sons, Alex, and Judd in an early photo.
  • The late Ronnie Grisanti and his sons, Alex, and Judd in an early photo.

The late Ronnie Grisanti’s legacy will live on at Ronnie Grisanti’s, a new restaurant slated to open in early May at 6150 Poplar Avenue, No. 122 in the Regalia Shopping Center.

“Before he passed, he and I talked about all the good times when he was a kid and he was with his dad,” said Ronnie’s son, chef/restaurateur Judd Grisanti. “When we were all together on Poplar Avenue and the good times. And how nice it was for he and I to be back together again.

“My dad always wanted to do it one more time. Which means have a big restaurant and be back on Poplar again. Where he could meet and greet his guests and serve his food.”

Judd left the restaurant business because of his health, but returned to work with his dad in 2016 at the Ronnie Grisanti’s restaurant in Sheffield Antiques Mall. That restaurant will continue to operate, Judd said.

“You know how much joy I had spending time here with my dad in the restaurant business trying to get my kitchen legs back, trying to help him at the same time? And in just enjoying each other, talking about cooking and family?

“Not that I ever fell out of love with it, but it was like the passion of cooking and the restaurant business just overwhelmed me again. And I just found that after being gone for a couple of years, this is what I love to do.”

Judd fell in love with the new restaurant's location, which was where the old Mikasa Japan restaurant was located when his children were little. “I used to live down the street from there. Isabella Grisanti started eating sushi when she was two years old. He (owner Katsu Kanzaki) would make her little bitty sushi bites, miniature sushi rolls. I was very comfortable in that spot and that’s how I wanted to feel.”

The new Ronnie Grisanti’s will be open serving lunch and dinner seven days a week. They’ll serve “a lot of the Grisanti stuff, of course. A lot of stuff you’ll recognize. And quite a few new items on the menu, fresh homemade pastas. I’m putting in a pizza oven. I also plan on putting in a raw seafood bar with stone crab claws and oysters and stuff like that.”

As for the decor, Judd said, “The dining room I want to look very, very cozy. Quite a few booths. Private dining rooms. A few banquettes. The bar will be very warm and inviting.”

The employees might look familiar, Judd said. “Some of the old names and faces that used to work for Grisanti’s are coming back on board. Some of the old kitchen guys are coming back on board."

His cousin, David Grisanti, youngest son of the late restaurateur “Big John” Grisanti, will be kitchen manager. “He and I were standing on Coke cases back in the day when they were wooden making ravioli in the upstairs of the restaurant on Airways. He and I have been cooking since we were both seven years old.”

Judd wanted to make it clear the restaurant is not all about Judd Grisanti. “It’s not about me. It’s not about David Grisanti. It’s not about Ronnie. It’s not about Elfo. It’s not about Big John. It’s about all of them. It’s about the heritage. The legacy of the Grisanti’s. That’s what this restaurant is about.”

Thursday, March 22, 2018

Maciel's Bodega to open April 2

Posted By on Thu, Mar 22, 2018 at 4:54 PM


If you want Maciel’s cuisine at 6:30 a.m., you’re going to get it. Beginning April 2.

Maciel’s Bodega will open April 2 at 584 Tillman Street Suite 1. Operating at the site of French Truck Coffee, Maciel’s Bodega will continue to be an espresso and artisan coffee shop, but it will now offer breakfast burritos, empanadas, boba tea and smoothies, beer and other snacks.

Like Maciel’s Highland, Maciel’s Bodega is a partnership between Manuel and Lisha Martinez and the ITS Fine Restaurant Group, which includes Rec Room, Bounty on Broad, Railgarten and Loflin Yard, operated by principals Taylor Berger and John Planchon.

Berger described Maciel’s Bodega as “grab and go things. Nothing made to order or like that. We’ll make burritos at night for in the morning and when we sell out, that’s it.”

He described one of their items, a Blazing Empanada, which is a sweet empanada: “A fried flour tortilla coated in sugar and cinnamon. You stuff it with this zesty cream cheese and fruit. And it’s ridiculous.”

Maciel’s Bodega also will provide free Wi-Fi and printing for its customers.

The restaurant eventually will produce salsa and fresh corn and flour tortillas for Maciel’s restaurants and wholesale/retail to the public.

The Bodega will partner with UberEats to provide delivery of certain menu items throughout the community.

Maciel’s Bodega will be open between 6:30 a.m. and 8 p.m. during the week and 8 am. To 8 p.m. on weekends.

Tuesday, March 20, 2018

Hopdoddy Opening April 2nd

Posted By on Tue, Mar 20, 2018 at 10:23 AM

Thunderbird - MATT LANKES
  • Matt Lankes
  • Thunderbird

Hopdoddy Burger Bar, the Texas burger chain, has set its opening date in Overton Square for April 2nd.

The press release:

Hopdoddy Burger Bar, the creative, from-scratch burger and beer joint that welcomes guests with positive energy and a lively atmosphere, opens its first Memphis location on Monday, April 2 at Overton Square.

Hopdoddy Burger Bar works directly with farmers and ranchers around the country to source the best ingredients available, giving guests one satisfying bite after another. From butchering and grinding meats daily to freshly baked buns, Hopdoddy makes burgers worth standing (in line) for. In addition to burgers, Hopdoddy serves fresh salads, handspun milkshakes and has a full bar.

In addition to the cult classics like the Buffalo Bill made with a bison patty, Frank’s Hot Sauce, bacon, blue jack cheese and sassy sauce, Hopdoddy will roll out new food and drink items for the first time.

New menu items include: a quarter-pound burger called The Lil’ Doddy, available as a single or double burger and stacked with natural American cheese, pickles, onions, mustard and ketchup, as well as a Breakfast Burger, available all day, made with an angus beef, breakfast sausage and ham patty, American cheese, fried egg, potato hay and Applewood smoked bacon on a house made brioche bun. A new “shareable” section will include combinations of the infamous Hopdoddy Kennebec fries from Parmesan Truffle to Hot Honey and Sage. For dessert lovers, the shake menu includes S’Mores, Bananas Foster, Oreo Cookies & Cream and more.

Behind the bar, Hopdoddy Burger Bar will roll out new cocktails like a three-whiskey L.I.T. and the Pamplejousse all made with craft spirits, house-blended liquors and freshly squeezed juices. Hop lovers can expect local breweries like Ghost River Brewing Co. and Wiseacre Brewing Co. on tap and a knowledgeable staff to guide pairings. Stay tuned to Hopdoddy Burger Bar’s Overton Square Facebook page for more information.

Hopdoddy Burger Bar is dedicated to supporting partners in each restaurant’s respective neighborhood. For the Overton Square location, Hopdoddy is honored to provide support to Soulsville Foundation’s Stax Music Academy through its Goodnight for a Good Cause program which donates $1 of each Goodnight Burger to the organization. A core component of the Soulsville Foundation, the Stax Music Academy inspires young people and enhances their academic, cognitive, performance and leadership skills by utilizing music with an intense focus on the rich legacy and tradition of Stax Records.


Thursday, March 15, 2018

Feast on the Farm with David Krog

Posted By on Thu, Mar 15, 2018 at 4:04 PM

Chef David Krog
  • Chef David Krog

Celebrate spring with “Feast in the Field with Chef David Krog” April 14 at Rose Creek Farms in Selmer, Tennessee.

Krog, former executive chef at Interim Restaurant, will prepare a five-course meal, which will showcase the bounty of local farms, including Rose Creek Farms, an organic farm owned by Ray and Ashley Tyler.

“Ray and I have been talking about doing this dinner for over a year and there never was time,” Krog said. “We couldn’t put it together. But the time has come. The idea behind it is to showcase the stuff we were using in the restaurant. Not too often are you going to eat vegetables from a farm on the farm. With vegetables that have been out of the ground for hours.”

Also included in the event will be Bluff City Fungi in Memphis, Sweet Magnolia, a gelato company in Clarksdale, Miss.; and Marmilu Farms in Jackson, Tenn. - all businesses that bear on Krog’s future plans.

“Amanda (Krog’s wife) and I are going to open a restaurant run by us. A family-owned business. We like to surround ourselves with other family-owned businesses that are passionate about what they are doing. These are small businesses run by families with children - moms and dads and everything - going out there to give their best every day. We want to showcase their work.”

The dinner will begin at 4 p.m. with champagne and hors d’oeuvres and a tour of Rose Creek Farms. Each course will be paired with a boutique wine chosen by Blake Parish of Memphis.

“I will guarantee that everything you eat that day is local. The vegetables you are going to eat will come from that farm or close to us. Within 100 miles. And we’ll have a discussion about where everything comes from that day. And there will be some of those farmers that are involved with us on site to talk about their farms.

“It’s a discussion. It’s a dinner. It’s good people.”

Tickets are $195 each. For information, go to here.

Tuesday, March 13, 2018

New restaurant to hit Collierville square

Posted By on Tue, Mar 13, 2018 at 3:20 PM


A taste of Italy - and more - is coming to Collierville’s town square. Cafe Zopita’s on the Square Eatery is slated to open this spring at 114 North Main.

“The idea is to have food ready for you to pick up and take home and cook it,” said owner/operator Anna Palazola.

She also will have seating for 26 people. “Every day - like the day I make lasagna - I’ll have a hot plate for lunch.”

Palazola will feature a variety of food. “I’ll have a little bit of everything.”

But she’ll feature Italian food. “I spent all my summers in Italy growing up. My dad was Italian. We’re going to use as much as we can fresh produce, olive oil, no fillers."

“I want to have specialty sandwiches, salads and good coffee. It’ll be a very limited menu. Everyday I’ll have a new soup. And homemade pastas.”

She also will carry baked goods, including hot croissants, pastries, cookies and “all kinds of cakes.”

Palazola named the restaurant after her “Italian grandmother Anna Zopita.”

The restaurant, which is slated to be open from 9 to 5 p.m., is at the site of the former bistro Toasted.

Asked why she decided to open a restaurant, Palazola, who has been in the real estate business for 20 years, said she and her husband were talking and she decided to “do something new. I love to cook.”

Her son, Pepe, was responsible in a way for leading her to the restaurant site. Pepe wanted to go to Hewlett and Dunn Boot & Jean Co. to get some boots. “We drove by and I saw this ‘For Rent’ sign. I said, ‘This is what we need.’”

And, she said, Collierville’s town square is “such a charming square.”

17 Berkshire Opening in Overton Square

Posted By on Tue, Mar 13, 2018 at 11:51 AM


Loeb Properties announced today its latest tenant, bakery 17 Berkshire.

From the release:

Local owner Nuha Abuduhair has operated 17 Berkshire since 2015, specializing in creating elegant cakes, macarons, pastries, and chocolates. 17 Berkshire's new home in Overton Square will feature Nuha's handmade pastries served with specialty artisanal teas and coffees alongside a curated selection of boutique items. 17 Berkshire also offers beautiful custom celebration cakes and pastries available by special order.
17 Berkshire will be located at 2094 Trimble and is set to open this spring.

Images by Bethany Beach Photography

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Tuesday, March 6, 2018

City & State Takes Over Brooks Museum Cafe

Posted By on Tue, Mar 6, 2018 at 10:59 AM

Cafe Brooks during the Jimmy Gentry stage
  • Cafe Brooks during the Jimmy Gentry stage

Last Thursday, City & State took over the reins at the cafe in the Brooks Museum, the third entity since January 2017.

Brushmark restaurant, which was run for years by Wally Joe and Andrew Adam and was known for its peanut soup, went away when the Brooks was renovated. The space was turned into a gallery. The area where the old gift store was was earmarked for a new, smaller and more casual cafe.

That space was opened as Cafe Brooks by Paradox and run by local chef Jimmy Gentry. Meanwhile, Lisa Toro, owner of City & State, curated the Brooks' new gift shop.

Paradox still does the Brooks' catering.

The cafe was taken over by Low Fi Coffee, a relatively new business. Low Fi's operation of the Brooks' cafe was deemed a "pop-up."

The space is now called Cafe Brooks by City & State. It serves a menu of coffee drinks and teas, a handful of sandwiches, bagels, snacks, and a couple of salads.

Cafe Brooks is open Wednesday, 10 a.m.-8 p.m., Thursday and Friday, 10 a.m.-4 p.m., Saturday, 10 a.m.-5 p.m., and Sunday, 11 a.m.-5 p.m.

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Monday, March 5, 2018

A Major Revamp at Fuel Cafe

Posted By on Mon, Mar 5, 2018 at 2:58 PM

  • Fuel/Facebook
No more of those famous veggie burgers. The vegan grilled cheese is going bye-bye too.

It's a whole new menu and approach at Fuel Cafe, starting March 13th.

Erik Proveaux, owner of Fuel, says that the catering and the food truck business have been doing well enough to float a total reinvention, after eight years.

They've introduced a wood fire pizza oven, one that, Proveaux says is cannibalizing the side room a bit.

What Proveaux envisions is all-natural fresh pizzas, with vegan nut cheeses, organic crusts, and meats sourced locally.

Proveaux says he's been flirting with offering pizza for a while now. To that end, he's teamed up with Don Gaines, who' been selling his vegan creations at the Cooper Young Farmers Market.

According to Proveaux, Gaines had approached him for advice about opening his own restaurant. Proveaux thought it was too ambitious and told him so. He suggested starting at a farmer's market.

Gaines runs something called Pizza Cult. Folks bring him their toppings and he puts them on a pizza. (We heard someone brought him Pho Binh lemongrass tofu.)

Gaines has come to be known as "Pizza Don."

Proveaux says their pizza will adhere to no particular style, but some of their pies will stretch the imagination, like potatoes and cream, carrots as substitute for bacon.

The burgers will still be sold frozen and through the food truck. The new menu will include small plates and an antipasto platter.

With the pizza and the new menu will come a wine license. They plan to sell all-natural wines.

"It's a totally different restaurant," says Proveaux.

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