Monday, January 25, 2021

Hampline Brewing Company Opens with a Celebration January 30th

Posted By on Mon, Jan 25, 2021 at 1:04 PM


Mooooore beer!

Hampline Brewing Company will open to the public with a mostly outdoor grand opening celebration beginning at 4 p.m., January 30th, at 584 South Tillman, between Broad and Summer in Binghampton.

The brewery will include its two signature brews, “Handlebar Haze,” a New England IPA, and “Memphis Natch,” a lager named for the first bear at the Memphis Zoo and the inspiration for Hampline's logo,

Eats will be provided by El Mero Taco, which will serve its Oaxaca-Memphis fusion fare.

The brewing team, led by Wes Osier of Urban South and Abita Breweries in New Orleans, Terrapin Beer Co. in Athens, Georgia, and Sweet Water Brewery in Atlanta, is slated to put out 500 barrels in the first year.

Hampline is on the same property as Rec Room and Civil Axe. Martha Hample is one of the brewery’s key management people alongside Richard Rhodes, who owns the property, and Osier. 

The taproom will feature locally-crafted communal high-top tables, light snacks, and live sports on its 49-inch flat screen television. Additional seating will be available on the covered outdoor porch and the lower level grassy beer garden, which will feature custom picnic tables and a shade trellis.

Hampline Brewing Company, which is now open for keg and can sales, will be open from 4 to 10 p.m. Thursdays and Fridays, 1 to 10 p.m. Saturdays, and 1 to 8 p.m. Sundays.

Hampline Brewing Company
  • Hampline Brewing Company
Hampline Brewing Company
  • Hampline Brewing Company

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Tuesday, January 19, 2021

Sushi Jimmi Now Starring in His Own Cooking Show on YouTube

Posted By on Tue, Jan 19, 2021 at 1:30 PM

Jimmy "Sushi Jimmi" Sinh
  • Jimmy "Sushi Jimmi" Sinh

Jimmy “Sushi Jimmi” Sinh is starring in his own cooking show, Jimmi Sinh, on YouTube.

Sinh made sushi on the first episode, which aired January 18th, but he plans to prepare all types of cuisine.

“What I’m showing people is what I do every day,” Sinh says. “How I do it. And then I can help people who are Sushi Jimmi fans and also help people who want to learn to become a chef. Everything I teach is done by a chef's knowledge base.”

For the past six years, people have asked Sinh, who is a cook at Saito 2 in Arlington, to do an online cooking show, he says. “I was going to do this a long time ago but I just never had the time. I was requested from a lot of my customers to do classes.”

He usually just taught people who cook professionally. This is the first time he is teaching home cooks. But, Sinh says, “For me to be able to train someone, they have to have a passion for it, because if they don’t, it’s a waste of my time. I have such a huge passion for it, it has to be someone who has the same type of passion.

“I train chefs because I love for another person to do what I do. If I do it virtually, you have a choice to hit the ‘pause’ button or ‘play’ buttons. That’s up to you.”

Someone watching his videos may decide to “become another chef Jimmy Sinh. The skills I can teach you, you can go out and find yourself a chef position job and maybe open your own restaurant one day. That’s the kind of skills I’m teaching people.

“Everyone wants to put on a chef coat, but not everybody knows what to do with the chef coat. I want to put out an inspiration for all the younger people and make sure they do want to become a chef — why you want to become a chef (and) what it takes to become a chef.”

Sinh plans to feature new episodes about twice a week. “It’s everything that I ever cooked. It’s going to be out there. And if any one of my customers requests me to do something, I’ll do it. ‘We want you to cook some Vietnamese food.’ OK. Let’s make a Vietnamese food episode.”

Jimmy "Sushi Jimmi" Sinh
  • Jimmy "Sushi Jimmi" Sinh

And, he says, “I want people to know my where my culinary background is, but I want to do some grilling techniques to show people how I marinate my meat. What I do for my private parties.”

Sinh also will show viewers “the right place to go” for the ingredients for the dishes he’s making. “All of the stuff I’ll be teaching you can find locally at the store or you can order online.”

His recipes aren’t secret.  “People say, ‘Oh, man. You’re giving out your secret recipes.’ You cannot ever hold your recipes for the rest of your life. I want to be the person who shared great food with everyone.”

Currently, Sinh’s show is being filmed at the restaurant. But he also plans to do some filming at home and at other locations. “I’m going to be using my sister’s backyard. I’m going to set up a mobile kitchen in the backyard. I’m going to show people how to do outdoor grilling.”

He’d eventually like to do some traveling so he can show restaurant techniques from other restaurants around the country.

As for being on camera, Sinh is more than ready for his closeup. “I’m still learning. I’m what you call an amateur." But, he says, “I’m very comfortable around a camera.”

And to make himself feel comfortable on camera, Sinh wears chef pants and a black T-shirt — his usual kitchen attire. “We work around all kinds of conditions. The more comfortable you are, the better your food tastes.”

To watch Jimmi Sinh, click here.

Jimmy "Sushi Jimmi" Sinh
  • Jimmy "Sushi Jimmi" Sinh

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Monday, January 11, 2021

Clique HQ — a "Sandwich Speakeasy" — Slated to Open in January

Posted By on Mon, Jan 11, 2021 at 2:16 PM

Ryan Joseph Hopgood, Keun Anderson, and Reuben Skahill  of Clique HQ.
  • Ryan Joseph Hopgood, Keun Anderson, and Reuben Skahill of Clique HQ.

You won’t see a door with a peephole that opens so you can say, “G Reub sent me,” but  Clique HQ, a  “sandwich speakeasy,” is slated to open in January in a brick-and-mortar building, where members of the Memphis Sandwich Clique Facebook group can order sandwiches.

So, all you have to do is join Memphis Sandwich Clique and you can order one of the sammies.

“We’ve got one of the best chefs in town doing our menu,” says Reuben “G Reub” Skahill. “We’re going to create sandwiches and wings and egg rolls.”

Skahill, Ryan Joseph Hopgood, and chef Keun Anderson are the the guys behind the project.

“It’s a to-go place where you get served in your car by me with a briefcase with your food in it,” Skahill says. “I’ll come to your car.”

And, he says, it’s going to be “a very exclusive place.”

They’re using a Mafia theme, he says. “You know how the Mafia uses delis as fronts for their businesses? We’re using the Mafia as a front for our business.”

Describing the “Don Sandwich,” one of the menu items, Skahill says, “It’s turkey, slaw, honey mustard, and pepper jack cheese on a toasted Gambino (bakery) roll.”

Updates, photos, and videos will be posted on Memphis Sandwich Clique, which Skahill says, “highlights the brightest sandwiches and sandwich minds in the city. And possibly the world.”

Also, he says, updates will be posted “by word of mouth.”

And, Skahill says, "We will post pics of actual sandwiches you can order on Memphis Sandwich Clique and Shook Memphis (local Memphis products blog) social media."

They’re already working on the menu, Skahill says. “We have our sandwiches on paper and we’re making those sandwiches today.”

Skahill doesn’t want to say much right now. “I want it to have an air of mystery.”

But, he says, “We’re legal and licensed to sell these sandwiches.”

 As for the official opening date, Skahill says, “We don’t have a set date. We might change the menu a couple of times.”

Where is it going to be? "There are those that say that it's located at 813 Ridge Lake Blvd., but nobody alive can confirm or deny it."

Skahill is “super excited” about the new restaurant. “This is actually an opportunity for us to legitimately change the city’s landscape on sandwiches.”

As of right now, Skahill, Hopgood, and Anderson aren’t wearing pinstripe suits. “If you have a vest or a fedora I could borrow, I could use it,” Skahill says. “But I do have a briefcase with a combination lock on it for unmarked bills or sandwiches.”

Skahill, a rapper, says “G Reub” is short for his rapper name “Gangsta Reuben.”

And, he says, “If you listen closely to the streets, you might hear the Clique anthem coming out soon.”

Stay tuned.

Wings from Clique HQ.
  • Wings from Clique HQ.

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Wednesday, January 6, 2021

Dory Now is Open for Take-out. But Dine-in — Not Yet

Posted By on Wed, Jan 6, 2021 at 12:57 PM

David Krog, Amanda Krog, and chef de cuisine Zach Thomason at Dory. - FRANK CHIN
  • Frank Chin
  • David Krog, Amanda Krog, and chef de cuisine Zach Thomason at Dory.

Gastronomes will have to wait a little longer to sit at the sleek white oak tables and the black granite bar at Dory.

They can’t dine in, but they can dine.

“We’re just doing to-go right now,” says Amanda Krog, who, along with her husband, chef David Krog, are owners of the restaurant at 716 West Brookhaven Circle.

  • Dory

“Our take-out is geared more to family style. It’s the stuff we eat at home. Chicken dinner is David’s favorite meal to eat at home. A whole roasted chicken, mashed potatoes, and there has to be some bread. That’s on the menu now.”

Also included are pork tenderloin and sides, beef bourguignon with mashed potatoes and “things like that,” Amanda says. Everything except the chicken is cooled, but, she says, “We have re-heat instructions for everything.”

And everything is in “oven-safe” packaging. “Take it home, pop it in the oven.”

A family favorite — chicken dinner — is on  Dory's take-out menu.
  • A family favorite — chicken dinner — is on Dory's take-out menu.

Pick-up times for now are between 4 to 6 p.m Tuesday through Friday, but beginning January 11th, meals can be picked up at the same time Monday through Saturday.

They had hoped to open on New Year’s Eve, but they have to wait for their liquor license, Amanda says.

Describing the menu when the restaurant opens for dine-in, David said in a recent interview, “We’re Southern first. We’re almost 100 percent local farms on produce. So, Southern, definitely, but we are playing with some of the techniques here. I think the past few years personally I have grown more as a cook than I have in the past 10. Just because of having the opportunity to do our pop-ups (Gallery) and put whatever I want on the plate. Nobody was telling me what I should be cooking or even suggesting, for that matter.

“This was Amanda’s and my concept. So, I just cooked, and I cooked what I wanted to and what I could get locally. And designed dishes around some modern technique here, but we still operate in classic French technique. Where I come from.”

The Krogs are ready for the time when people can walk inside the restaurant and sit down at those white oak tables and at the black granite bar. “I can’t wait for them to be there all the time,” Amanda says.

Note: Online orders at are a day or more in advance, but if you would like to place an order for day of pickup, call the restaurant at 901-310-4290 by 1 p.m. that day.

  • Dory

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Tuesday, January 5, 2021

Bain BBQ — a Texas-Style Barbecue Food Truck — To Hit Midtown in March

Posted By on Tue, Jan 5, 2021 at 1:48 PM

Bryant Bain in his Bain BBQ food truck
  • Bryant Bain in his Bain BBQ food truck

Get ready for the Bain BBQ food truck to roll into Midtown in early March.

And think “Texas.”

“I’m from Texas, so it will be Texas craft barbecue,” says owner Bryant Bain. “But it does have a little Memphis influence.”

Bain, 30, who is from Louise, Texas, described the difference between the two ’cues. “Compared to Memphis barbecue, which is your dry-rub pork-centric, Texas barbecue, especially mine, is beef-based. So, the brisket is king when it comes to my barbecue.”

He also will sell Memphis-type barbecue, including ribs and pulled pork. “But I’ll focus more on beef and sausage and beef ribs.”

Bain BBQ beef ribs
  • Bain BBQ beef ribs

Bain began barbecuing when he was 12 years old. “I competition barbecued with my family. We had a giant rig and we’d go around Texas competing. I fell in love with it. I just love the smell of smoke and the patience it takes: 14, 16 hours to bring this tough cut of meat that, used to be, nobody wanted and turn it into something delectable.”

He seasons his brisket like he would a steak with just salt, pepper, and garlic. “My briskets are USDA prime. I don’t do anything lower than that. 

“My real secret, I guess, is my cooker. I have a pure wood-burning cooker. I don’t know anybody else in Memphis who does pure wood. I know a lot of people who use charcoal and wood, but mine is pure wood-burning. I throw logs on a fire and that’s it.”

That’s why his method of cooking is known as “craft barbecuing,” Bain says. “It’s going back to the original barbecue days when people would literally have a fire and slow-roast a piece of meat.”

Bain uses an “offset stick burner” to cook the meat. “There are two chambers. A big chamber — that’s your main chamber where you put your meat. And off to the side of it is a smaller chamber. That’s where the fire burns. On the opposite side is the chimney stack. It creates a draft and it pulls the heat and smoke across the meat.”

He uses “pure oak” to cook the meat. “I like the flavor best. Every type of wood gives you a different flavor. And, usually, you’ll cook with whatever is regionally available. Back in Texas, I cooked with post oak. Here, red and white oak. Some use hickory, some fruit woods like cherry, peach.”

Bain, who moved to Memphis six years ago, says, “It’s the best decision I ever made because I met my wife here. Heather Waldecker. She will be helping in the truck and her sister in law, who is going to move here this weekend, will be doing all the side dishes and desserts for me. Hannah Waldecker.”

Side dishes will be potato salad and a “combo vinegar/mayo-based” coleslaw, which, Bain says, “won’t be super vinegary. More of a mayo base, but not really thick.”

He also will serve a smoked macaroni and cheese. And “Texas pinto beans. “They’re not like the sweet barbecue beans you get here. They’re kind of like chili beans.”

Desserts will include caramel banana pudding and “a couple of different miniature pies. We’re going to be rotating. Chocolate pecan pie, Tennessee chess pie, and key lime pie are the three that are for sure.”

Bain loves Memphis. “I’ve never seen a community take such pride in itself than I have in Memphis: 901 Day. ‘Grit Grind.’ ‘It’s a Memphis Thing.’”

Bain, who lives in Midtown, says, “I love the charm of Midtown. I love all the good bars here and all the good restaurants in Midtown. I love all parts of Memphis, really, but Midtown is probably my favorite.”

This will be his first food truck experience, says Bain, who works remotely as an IT manager for a Minneapolis company. He asked some friends who were moderators of the Memphis Sandwich Clique Facebook group if he could sell some of his barbecue plates. “Kind of get an idea if people like my style of barbecue. And it was a raging success.”

Bain, who built his food truck, says, “It looks very vintage. Kind of ’50s vintage Americana.”

The outside of the trailer is built with “all sheet metal roofing, that kind of wavy metal. So, it looks like an old Airstream. This is actually a trailer I pull around with my truck.”

Bryant Bain and his Bain BBQ food truck
  • Bryant Bain and his Bain BBQ food truck

Bain doesn’t plan on stopping with his food truck; his future plans include opening a food truck park in Midtown. “We’re still in the very early talks.”

He’s already talked with Archimania architect firm about designing it. “It will be a food truck park/beer garden. People can get food from their favorite food truck, grab a beer, and just hang out.”

Bain will have his food truck permanently set up at the park. “The way I do my cooking, it’s hard to move my trailer around because I have to have the fire going 24/7.”

Bain BBQ brisket
  • Bain BBQ brisket
Bryant Bain
  • Bryant Bain

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Monday, December 14, 2020

At Long Last: Dory Restaurant is Slated to Open New Year's Eve

Posted By on Mon, Dec 14, 2020 at 3:08 PM


The moment foodies have been waiting for now can be announced: Dory, the new restaurant owned by chef Dave Krog and his wife, Amanda, is slated to open December 31st.

This is the much-anticipated restaurant at 716 West Brookhaven Circle.

“We’ve still got some things to do, but we’ve got all the furniture in here,” Amanda says. “Art is coming tomorrow.”

And, she says, “It’s real cozy in here. Warm. And it feels like there needs to be some bodies in here.”

The Krogs are pleased with the way the restaurant turned  out.  “A girl came in the other day and told me that what I told her my vision was, I achieved it,” Amanda says. “To mesh different styles together comfortably. He (Dave) likes sleek lines and very crisp. And I like other things. I like soft things and pretty things. And I like to see some things on the shelves.”

“She let me oversee construction and we designed this on the front end, the way the restaurant is laid out,” Dave says. “We picked out most of the furnishings together. And after all of that was done, I focused on the kitchen. Amanda came in and she picked all the paint colors. She picked out all the furniture. So, basically, the hard install was mutual and the decor was Amanda. And that’s how we got to meet in the middle.”

Amanda described the interior as “all natural earth tones.”

“The building is black outside,” Dave says. “It’s painted black with natural shutters.”

“Zach Shoe from Iron & Design did the rails on the porch,” Amanda says. And they kind of match when you walk in the building.”

He also did the louvered screen that separates the lounge area between the dining room and the bar. “This large metal art installation that's a screen and the beautiful hostess stand by Benji Camp are the first two things you see at the same time,” Amanda says.


The screen, Dave says, “looks like vertical blinds, but each one of the louvers coming  down are different sizes, ranging from five inches to two inches. It’s an amazing piece. It took a long time to build.”

And, he says, “Each louver moves independently. It weighs a ton. Raw steel.”

The large open kitchen takes up about 1,000 feet of the 3,700 foot building. “Our kitchen is almost as big as our dining room,” Dave says.

And, he says, “The kitchen is modern. I mean that there are no circles anywhere. It’s linear.”

Amanda Krog, pastry chef Jasmine Bippus, chef de cuisine Zach Thomason, and David Krog in the kitchen at Dory.
  • Amanda Krog, pastry chef Jasmine Bippus, chef de cuisine Zach Thomason, and David Krog in the kitchen at Dory.

A lot of the decor, including the green rug in the lounge area, is reminiscent of the house she grew up in, Amanda says. “We had a green shag carpet. So, I just needed a little bit of childhood in here. I went shopping and came back with all this stuff.”

“It reminded me of my grandmother’s house, but in a good way,” Dave says.

Their chef de cuisine, Zach Thomason, said he “feels like he’s on the set of ‘Mad Men’ sometimes,” Amanda says.

The walls “are lighter in the dining room and darker in  the bar, but all kind of a gray-green color,” Amanda says. “It just made me feel good.”

The furniture in the lounge area is Mid-Century reproduction. “The couch is gold and the chairs are different textures,” she says. “The couch is like velour.”

The black granite bar seats eight in low-backed chairs. An antique tool box from an “an old electrician’s shop” was repurposed for the drink order pick up, Dave says.


Daniel Schroeppel at 38 Woodwork made the 17 white oak tables, Amanda says.

“Normally, we’d seat 48 in the dining room, but because of COVID restrictions, we’re only seating 26 in the dining room. We also have a private dining room upstairs. We are not going to do overbook seating to begin with, but we are now booking parties and private parties for a minimum amount of people.”


She describes it as “just a room. We made that out to be more like a conference room feel. People  will use it for luncheons, work space.”

“And it has audio visual capabilities,” Dave says.

Their wine cellar, also designed by Schroeppel, is under the stairs. “It’s beautiful,” Dave says.  “It’s hidden. It holds about 280 bottles of wine. It’s also humidified.”

All the art for the restaurant has been carefully thought out. “We’ve had an opportunity to work with a lot of artists,” Dave says “Some are local, some as far as Atlanta. There are bowls and plates in the restaurant that were made by a potter in Clarksdale, Mississippi, Joey Young. John Dorian here in Memphis is working on our mugs and other plates for us.”

Dave looked for a year for the right type bowl for his fish dish, which he describes as a simple dish consisting of “fish and broth and local pea shoots.” But, he says, “Because there are only three things in it, they all have to be pretty good. All three of them. But I couldn’t find a bowl.”

He asked Young, “Will you make it for me?”

Young created the matte gray, wide cone-shaped bowl. “That led me to, I guess, get excited about having dishes and bowls that match the food going into it. I believe the vessel is important.”


Everything came together when they held a small private dinner recently for their landlords, Billy and Benjamin Orgel, and their guests. The Krogs felt like they were entertaining at home “That was the goal,” Amanda says. “To make people feel like they walked into our living room. Our dining room.”

As for the food, Dave says, “We’re Southern first. We’re almost 100 percent local farms on produce. So, Southern, definitely, but we are playing with some of the techniques here. I think the past few years personally I have grown more as a cook than I have in the past 10. Just because of having the opportunity to do our pop-ups (Gallery) and put whatever I want on the plate. Nobody was telling me what I should be cooking or even suggesting, for that matter.

“This was Amanda’s and my concept. So, I just cooked and I cooked what I wanted to and what I could get locally. And designed dishes around some modern technique here, but we still operate in classic French technique. Where I come from.”

The restaurant was named after Dave’s grandmother, Doris Marie Krog. “And then our daughter is Doris Marie Krog,” Amanda says. “If we got a dog we’d name it ‘Dory,’ too.”

Nichole Wages is the restaurant’s general manager. “One thing we knew, for sure, was that we wanted Nichole to be here with us,” Amanda says.

It’s taken time to get Dory open, but, Dave says, “We had enough time and we’re grateful in a lot of ways for having that time. For the year or so we were trying to find investors and trying to find a place, we had a lot of time and conversations at the house. That’s pretty much all we talked about. All the way from colors and textures and bowls to who are we getting the beans from.

“I would have never thought that I would be designing a restaurant. That Amanda and I would be building a restaurant instead of going into a space and remodeling it. This was a house first. Then an old office. And we gutted it and put all the things where we wanted them.

“The house really dictates where everything went. The building showed us the best spot for the kitchen, the bar, the dining room. Breaking walls out, adding beams, we were there with the engineers. We got to design it.

“For me, it’s hard to believe. It’s definitely been a dream come true. And a huge learning experience for both of us.”


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Friday, December 11, 2020

Remembering "The Goner Records Cookbook." The WHAT?

Posted By on Fri, Dec 11, 2020 at 3:32 PM


This holiday season, why not whip up some Broke-Ass Ramen?

Or maybe Cheesy Tongue on Rice?

Then again, why not add some Curry Dogs to your Christmas dinner?

All these recipes — and a whole lot more — are in The Goner Records Cookbook. Goner Records co-owner Eric Friedl reprinted 200 copies of the original cookbook, which first made the scene in 2004.

Unfortunately, all those are gone. “They’re being printed and they’re all earmarked to go all over the place,” Friedl says. “We had orders from all over the country. And internationally, too”

But take heart. You can practice on some of the recipes from that book, which are included at the end of this article. These include Hazil “Haze” Adkins Fried Chicken, which includes “a bunch of corn flakes” as one of the ingredients. And Ernie Quintero’s Top Ramen and Spaghetti-O’s, which asks the chef to “add the noodles to a bowl of spaghetti o’s [sic], the 3 for 99 cents at the 99 cent store kind.” 

These will give foodies practice on making some Goner-style cuisine before Goner’s new cookbook comes out next year.


Friedl came up with the idea to do the original cookbook. The Goner Message Board was the inspiration, he says. “We had our bulletin board going, and one of the main things that everybody was discussing was food and eating and recipes and bars and where to go in some cities for food and good places to eat. It  sort of was a natural.”

He began asking around for recipes. “I hit up some people I knew who were into cooking. There are some serious recipes, some silly recipes. So it turned out really well.”

The cookbook is “a little different” from other cookbooks, he says.“I kind of lifted parts of the Message Board discussions and put it in the cookbook. So, you have a bit of banter and back and forth.

“This is more of a time capsule as well. Recipes from places in Memphis, Detroit and New York, and Chicago that don’t exist anymore.”

The look of the spiral-bound cookbook is reminiscent of something a women’s organization or church would publish. “The classic form with the ladies auxiliary and different clubs putting their cookbook out and having Goner put one out — especially in 2004 — was really funny and really fun.”

The cover mentions “Goner Records Kitchens.” What is that? “We don’t know. It just sounded like something the Junior League would say.”

Friedl also is featured in the cookbook. “I have some recipes. Like my black bean recipe.”

Asked how he came up with that recipe, he says, “Just improvising and getting drunk and cooking.”

Friedl enjoys getting in the kitchen. “I do like to cook. I’m not a good cook. I’m a practical cook. I cook with whatever’s in the kitchen. I don’t really need too much subtlety.”

The original cookbook “sold really well” in 2004, he says. “People have been bugging me ever since about it. And I just kind of decided to do it this year. I didn’t anticipate that many people would be that interested. And we sold 200 in less than 24 hours.”

Friedl already is working on the new cookbook. “We’re just starting on it. I don’t have anything really nailed down. My brother sent a recipe for his father-in-law’s beef stew.”

And Friedl again may be included. “I hope so. If my own recipes pass the cut.”

He’s open to submissions from people who might want their recipes considered for the new cookbook. 

“It took me two years to get the last one together. Asking people for things that never arrived or took a year to show. Some things just take time.”


From  Eric Friedl.
  • From Eric Friedl.

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Wednesday, December 9, 2020

Friends of the Orpheum Cookbook Takes the Spotlight

Posted By on Wed, Dec 9, 2020 at 2:02 PM


Orpheum Theatre volunteer ushers usually show people to their seats.

But in The Cast Party: A Collection of Recipes by Friends of the Orpheum, they show people how many teaspoons it takes to make “Cast Party Banana Pudding” and other culinary creations.

This is an updated version with additional recipes to the second edition of the book, which was published in 2005. It features recipes for dishes the ushers make for the cast and crew of the touring Broadway shows at a special luncheon held between the matinee and evening performances on a designated day. 

Part of Orpheum communications manager Kristin Bennett’s job is to take actors to their media appointments. It’s not uncommon for them to say something like, “Oh, my gosh. I can’t wait for this meal. I haven’t been to Memphis before, but everybody told me about this meal we’re going to get,” Bennett says.

“So, it’s become kind of legendary on the touring Broadway circuit. It’s just a way for our ushers to provide some Southern hospitality to crews that are traveling and may not get a home-cooked meal like this. It’s unique because traveling, this might be the only home-cooked meal they get on the road. So, it’s become special.”

The 346 volunteer ushers have their own organization, Friends of the Orpheum. A committee lead by Elena Ross put the book together.

As for what dishes are staples at the dinners, which are held either at the Broadway Club at the theater or next door at the Halloran Centre, Bennett says, “It’s everything you’d ever want. Fried chicken and rolls and homemade casseroles.”

Vickie Snider’s banana pudding, which is included in the book, “is the one that cast members who have come through before ask where it is. Definitely, there are some staples that people come to expect.”

Among other popular dishes included in the book are the sweet potato casserole, Ross says. “Anything having to do with sweet potatoes is always a big hit,” she says. “The favorites are the ones with the pecans.”

Ross recalled the time an actor in The Lion King entered the luncheon and said,  “Oh, my. You have four different sweet potato casseroles!”

“She was in her glory. She was so excited. Every time she went around the buffet table, she’d say, ‘Oh, they have this.’ And, ‘Oh, they have that.’”

Other favorites included in the book are Linda Brittingham’s salad with mandarin oranges and Friends volunteer coordinator Cindi Maglothin’s jalapeño corn muffins in the shape of stars. “Of course, everyone’s a star,” Ross says.

Also included is a special section called “Stage Door,” where “friends of the Orpheum restaurants in the area were kind enough to share their recipes.”

And Bear's Catering, the catering company the Orpheum also uses, is represented in the book, Ross says.

The cookbook also features testimonials from actors who appeared in Orpheum shows.

Edward Staudenmayer, wrote, “But after an actor tours through the town, one knows the No. 1 reason to love a stop in Memphis is for the Phenomenal Ushers Meal … between shows …”

In 2017, the cookbook received an award from The Broadway League, the trade industry that produces the Tony Awards.  

The last cast party meal was March 8th for the touring company of Disney’s Aladdin. “That was the last meal at the Orpheum before COVID.” Bennett says.

The Cast Party: A Collection of Recipes by Friends of the Orpheum is $20 each and is available at

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Tuesday, December 1, 2020

Sushi Jimmi Now at Saito 2 in Arlington

Posted By on Tue, Dec 1, 2020 at 4:08 PM

Jimmy "Sushi Jimmi" Sinh at Saito 2 Hibachi &  Sushi
  • Jimmy "Sushi Jimmi" Sinh at Saito 2 Hibachi & Sushi

If you're wondering where Sushi Jimmi is these days, look in Lakeland. Jimmy “Sushi Jimmi” Sinh now is working at the new Saito 2 Hibachi & Sushi restaurant.

Sinh, who says things didn’t work out at J. T. Fusion, the now defunct restaurant inside La Hacienda in Cordova, happened upon the second location of Saito while driving around Lakeland. “I saw some lights inside. I told myself, ‘Hey, look, I need a job,’” Sinh says. “I just went in there the old school way, which is walk in and ask for a job. And they told me, ‘We are hiring. When can you start?’”

They hired him as a sushi chef. “They were impressed with my work. At first they didn’t know who I was.”

His boss then discovered he was the former owner of the popular Sushi Jimmi’s restaurant, which was on Poplar near the viaduct, Sinh says.

Sinh is impressed with the restaurant.  “It was home to me when I came into work. That kind of vibe reminded me of how we operated at Sushi Jimmi. Treat people well. Whatever needs to be done, we all chip in and we do it together.”

Saito 2, which also has another location, Saito Japanese Hibachi & Sushi at 6600 Stage Road, also features hibachi and sushi, but, Sinh says, “Their rolls are different from mine ‘cause the style is different. They also allow me to make my customers any special they like.”

He describes the decor as “very modern.”

Saito 2 Hibachi &  Sushi
  • Saito 2 Hibachi & Sushi
Saito 2 Hibachi &  Sushi
  • Saito 2 Hibachi & Sushi

The new Saito, which currently is holding soft openings, is slated to officially open later in December, Sinh says. “I don’t want to work just anywhere. I want to work where I’m going to be happy. I don’t want to end up leaving in a few months. I wasn’t planning for J. T. Fusion to go down that fast.

“I know people look at me: ‘He’s going this place. He’s going that place.’ To me, if you’re not happy where you work, then you shouldn’t be working there. Of course, that’s a no-brainer question. If you’re not happy where you are, go find  a place that will make you feel happy.

“I took my time. I came in the right place when I came in here.”

Saito 2 Hibachi & Sushi is at 9775 Hwy. 64, Arlington, Tennessee; (901) 590-2561.


Saito 2 Hibachi &  Sushi
  • Saito 2 Hibachi & Sushi

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Monday, November 30, 2020

Granola Goodness at Big River Bakehouse

Posted By on Mon, Nov 30, 2020 at 4:09 PM

When it comes to selling her baked goods, Anna Turman isn't easily discouraged. The founder of Big River Bakehouse began pitching desserts to High Point Grocery 10 years ago. “Back then, I didn’t know all the actual steps you had to take to put things in stores,” she laughs. Now, having been open for a little over a month, Big River Bakehouse has granola in plenty of local stores, as well as shipments sent out nationally.

Spiced Maple Granola - ANNA TURMAN
  • Anna Turman
  • Spiced Maple Granola

Cooking has always been one of Turman’s favorite pastimes. “I’ve been doing it my entire life,” she says. “I love it because you can just be so creative, it’s relaxing, and you can let your mind kind of wander.” While she’s made plenty of desserts in her time, granola is something she just began pursuing recently. “I started out by making it for myself, and I kept looking up new ways to make it and new ingredients to use.” Eventually, she felt confident enough in her product to start her own business.

When it comes to baking granola, Turman goes about the process with health in mind. “Granola can use all kind of different components, so I use healthy fats in mine,” she says. “There’s no added sugars; it’s all raw natural ingredients. That’s been pretty important to my approach, since I wanted to try something unique.”

So far, Big River Bakehouse has three different varieties for sale. Simply Peanutty uses peanuts and roasted peanut butter as a base, and Blueberry Cashew is the most popular. Those two flavors use oats, but Turman also offers a low-carb, grain-free option. “My specialty granola, Spiced Maple, uses a lot of nuts and seeds,” she explains, “and it’s flavored with maple syrup. I do paleo and keto, so I wanted to make something I myself could eat at home. It’s great to eat out of the bag as a snack, but still goes well on yogurt. It’s a type of granola, but it’s basically made out of roasted nuts.” Only three flavors on the menu for now, but more ideas are in the works.

Turman works as a digital producer for FOX-13 during the week, but spends six hours in a commercial kitchen in Midtown every Friday afternoon and evening. “I put together all the dry ingredients first [nuts or oats], and then add wet ingredients, like coconut oil or raw honey,” she says. “I mix it all together in a bowl, and then it’s slow-roasted in the oven at low temperatures for about 30 minutes, stirring through the whole process. Afterwards, I let it cool for 15 minutes and add dried fruit at the end. When you pull it up from the container, it breaks apart into the little chunks.”

Bag of Big River Bakehouse's Simply Peanutty Granola - ANNA TURMAN
  • Anna Turman
  • Bag of Big River Bakehouse's Simply Peanutty Granola

After finishing a fresh batch, Turman packages it all up for local distribution, and then ships out national orders on Saturday and Monday. While she felt a bit of trepidation at starting her own business, she knew she had to take the plunge this year. “I graduated from college at 35 last year, and felt really stable,” says Turman. “I thought if I don’t do it this year, there was always going to be some reason or excuse not to. I don’t feel really worried about the risk of failing, since this is something I was truly passionate about.”

Despite having little business experience, Turman wasn’t fazed in the early goings. “I’ve always been entrepreneurial-minded,” she says. The learning curve included obtaining all the proper certifications, as well as delving into strategies for her website and social media platforms. But with the business side of things now settled, Turman can turn most of her focus to the baking. “I’ve been thinking about branching out into other food items,” she says. “Something along the lines of baked goods. Maybe granola cookies, or a healthy muffin.”

Big River Bakehouse granola is currently available locally at High Point Grocery, Curb Market, and Miss Cordelia’s. “Memphis is a city that is really friendly and very helpful toward people who are wanting to make a food start-up or create their own food business,” says Turman. “I can’t stress that enough. In my experience, local stores have been very welcoming to people who have local products.”

Learn more or place an order at

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Monday, November 23, 2020

Alex Grisanti Slated to Open Fine Dining Side of Elfo's in Southaven Mid-December

Posted By on Mon, Nov 23, 2020 at 12:48 PM

Alex Grisanti at his new Elfo Grisanti’s Northern Italian Cuisine - FRANCESCA GRISANTI
  • Francesca Grisanti
  • Alex Grisanti at his new Elfo Grisanti’s Northern Italian Cuisine

The fine dining room of Elfo Grisanti’s Northern Italian Cuisine — Alex Grisanti’s new restaurant in Southaven — is slated to open in mid December.

“I’m ready, baby,” Grisanti says.

One side of the restaurant — “Elfo’s Pizzeria”— already is open and features the same type of Northern Italian-style pizza Grisanti serves at his 9 Dough 1 pizza truck.

“The pizza side is open and the food truck is running,” Grisanti says. “The pizza side has been running for a week consistently. I’m done with that now. I’m moving on to the dining room side.”

His new Elfo’s will be reminiscent of the Elfo’s restaurant he owned for years in Germantown, Grisanti says.

Describing the dining room, he says, “It’s comfy, cozy. It’s beautiful like my other Elfo’s. It’s got gold metallic walls with white tablecloths.”

Elfo Grisanti’s Northern Italian Cuisine - FRANCESCA GRISANTI
  • Francesca Grisanti
  • Elfo Grisanti’s Northern Italian Cuisine

The walls also “are covered with black-and-white family photos like my old Elfo’s.”

The bar, he says, has a white marble checkered pattern on it.

The restaurant is “going to be very quaint. It’s only going to seat about 50 and the bar, 15.”

His new Elfo’s also reminds him of the original Ronnie Grisanti’s restaurant, owned by his dad, the late Ronnie Grisanti. “This place reminds me of  Union and Marshall with the Ronnie Grisanti’s atmosphere. It’s going to have pictures hung in the bathrooms, family trees going down the walls. It’s going to be beautiful when it’s done. And we’re getting done.”

As for the bar, he says, “We’re going to have that Elfo’s and Ronnie Grisanti vibe at the bar going on. The bar is separated by a wall.”

Customers will be in the bar “whooping it up” while diners on the other side are eating.

Elfo's Pizzaria at  Elfo Grisanti’s Northern Italian Cuisine - FRANCESCA GRISANTI
  • Francesca Grisanti
  • Elfo's Pizzaria at Elfo Grisanti’s Northern Italian Cuisine

For the food, Grisanti says, “This place is going to have the Union and Marshall menu, but with nightly specials.”

Fare will include dishes Elfo’s and the Grisanti family are famous for. “Lasagna, homemade ravioli, spinach, garlic bread.”

This will included his chicken raviolis and his “homemade Bolognese sauce with tagliatelle  thick pasta.”

And, he says, “My pasta special and beef special of the day every day.”

The restaurant was named after Grisanti’s grandfather, the late restaurateur Elfo Grisanti. “The guy who really started everything. He’s the one who started the cooking and making us what we are.”

Alex Grisanti is ready for diners to experience that Grisanti vibe in Southaven. “Glasses tinkling, people giggling, a little Frank Sinatra in the background, nobody with frowns on their faces, everybody positive, loving to be here. Loving them to be here. I want these people to be embraced by the whole Grisanti atmosphere.”

Elfo Grisanti's Northern Italian Cuisine is at 5627 Getwell Road; (662) 470-4497

Alex Griisanti at Elfo's Pizzeria at Elfo Grisanti’s Northern Italian Cuisine - FRANCESCA GRISANTI
  • Francesca Grisanti
  • Alex Griisanti at Elfo's Pizzeria at Elfo Grisanti’s Northern Italian Cuisine

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Earnestine & Hazel's Up For Sale

Posted By on Mon, Nov 23, 2020 at 11:18 AM

Karen Brownlee and Stephen Guenther - TOBY SELLS
  • Toby Sells
  • Karen Brownlee and Stephen Guenther

Earnestine & Hazel's is up for sale, according to its current owner.

Caitlin Chittom said in a Facebook post Monday that the decision was not because of finances nor COVID-19. Read the post here:

E+H Friends and Family, I’ve made the difficult decision to sell Earnestine and Hazel’s. Selling Earnestine’s is not a...

Posted by Earnestine & Hazel's on Monday, November 23, 2020

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Friday, November 20, 2020

Flavors of the Delta at King & Union Bar Grocery

Posted By on Fri, Nov 20, 2020 at 3:32 PM

At the corner of B.B. King Blvd. & Union Ave., the site of the former TGI Friday’s now offers something that feels a little closer to home. King & Union Bar Grocery, the new restaurant connected to the DoubleTree by Hilton and situated just across the street from AutoZone Park, recently joined the Downtown dining scene with an authentic take on food and recipes from around the Mid-South.

King & Union Bar Grocery's Charcuterie Board sits in front of the KU Burger
  • King & Union Bar Grocery's Charcuterie Board sits in front of the KU Burger

“The Friday's model was an extremely successful restaurant model for decades,” says DoubleTree general manager David Rossman, “but tastes change, and habits change. When the pandemic hit, we reevaluated our strategy and decided to pursue something that’s more authentic to where we are.”

King & Union, which opened July 20th, has a menu which offers plenty of staples that people who grew up in the Delta would recognize. Glenn Brown, director of food & beverage, grew up in Grenada, Mississippi, and uses his history and experience to inform the restaurant’s offerings. “We’ve got classic Southern cuisine,” explains Brown, “but with a little bit of a twist, too. And that’s what makes it so good, just that extra little bit of creativity.”

And Brown’s outside-the-box thinking is on full display with King & Union’s new Thanksgiving special. A holiday twist on the classic chicken & waffles concept is flipped into turkey & waffles. “The waffle is made out of cornbread dressing,” he says. “We’ve got thick, oven-roasted turkey on top, with gravy and a bacon cranberry chutney. And we’ll serve that over mashed potatoes and green beans.”

Turkey & Waffles Thanksgiving Special - KING & UNION BAR GROCERY
  • King & Union Bar Grocery
  • Turkey & Waffles Thanksgiving Special

That inventiveness is on display throughout the whole menu, with each plate serving a pretty generous helping. The KU Burger sticks two all-beef patties with the regular fixings, as well as pimento cheese, fried green tomatoes, and the restaurant’s comeback sauce, which Brown describes as a “jazzed-up remoulade.”

“Or a bluesy remoulade,” offers Rossman.

But the X-factor that really catches the eye, and the taste buds, is the pimento cheese, which appears all over King & Union’s menu. It settles nicely on the KU Burger; centers the charcuterie plate alongside kielbasa, deviled eggs, pickled smokra (okra pickled with smokey paprika); and, crucially, anchors its own sandwich. The “Mama Rue” combines sourdough bread, bacon, pimento cheese, and tomatoes, and is a tribute to an important figure in Brown’s life.

“Mama Rue was my grandmother,” he recollects. “But the thing is, she did not cook. The only thing in her house when I was growing up was store-bought pimento cheese, which was horrible! But I thought of her when I was trying to come up with new recipes, so I put all these ingredients together, threw it on the grill, and it’s one of the best sandwiches you’ll ever have.”

And King & Union’s pimento cheese truly does pop. Made in-house, the recipe mixes in firecracker peppers to give it a little extra oomph and a lovely reddish hue, reminiscent of the sunsets over the Mississippi River.

  • (l to r) David Rossman and Glenn Brown

For the intrepid diners, those keen to try out new things or in search of something unlisted, there’s the “secret menu,” where King & Union tests out potential new recipes. And the experiments are usually right on the mark. Brown initially trialed the King Cristo this way, a breakfast sandwich with “grilled ham, raspberry compote, Dijon mustard, powdered sugar, Swiss cheese, and the whole thing fried just like French toast.” That item proved so popular, it worked its way onto the full menu. As for finding the secret menu, well, you’ll just have to visit King & Union a few times and puzzle that one out for yourself (and never forget to keep an eye on the social feeds).

Underpinning every good food experience, of course, is a loaded cocktail menu, and King & Union delivers. The restaurant retained much of the staff from Friday’s, and longtime bartender Sean Hart has spent years coming up with new drinks to try, all using local liquor.

I went with the Ginger Basil Smash, based around Old Dominick Bourbon and accentuated with a strong dose of ginger, sugar, basil leaves, and lemon juice. The Muddy Waters also merits attention, another bourbon concoction with a coffee-infused caffeine kick, accompanied by Madagascar vanilla and sugar.

Want something that’s not on the menu? The bartenders are more than happy to try anything. “We have a lot of drinks named after longtime regulars,” says bar manager Katie Bowles. “And if you ask for something we haven’t done before, well, we’ll probably name a drink after you, too.” On tap, there are 14 beers, 10 of which are local (Rossman concedes that they need to have Bud Light available).

And King & Union has a perfect atmosphere to kick back and relax in with a cocktail. When establishments are able to fully and safely reopen, it’s easy to see spending a few hours in the entry lounge area, or closer to the comfortable bar area, after a Grizzlies or 901 FC game. Right now, a few skeletal decorations are still hanging around, leftover from Halloween decorations. But instead of taking them down, King & Union has a few seated at tables (dressed in pilgrim hats and other Thanksgiving finery for the upcoming holiday) to demarcate social distancing guidelines.

Bar manager Katie Bowles poses with one of the bar's leftover Halloween decorations.
  • Bar manager Katie Bowles poses with one of the bar's leftover Halloween decorations.

But as an extension of the DoubleTree hotel, Rossman wants the restaurant to be memorable for not just locals, but tourists. “We want to be a departure from your typical hotel restaurant,” he says. “A lot of them are forgettable, but we want to create an experience where people coming in from out of town can try something authentic to the area, and mix with people from Memphis.”

An exciting component, and the second half of the “Bar Grocery” moniker, is the store selling locally made, pure 901 goods. Think sweet and savory snacks, like Makeda’s Cookies, Shotwell candies, Wolf River Popcorn, or Vice & Virtue Coffee. Rossman wants to expand the grocery offerings over the next few months to offer standard household items like bread, milk, eggs, cheese, and pasta. “There's not a lot of places to get actual groceries Downtown,” says Rossman. “So we want to create a space where people come in, grab some essentials, and maybe some pimento cheese or some sliced meats. That’s the next thing we're looking at probably starting next year.”

While it’s been tough on both the restaurant and hospitality industries due to COVID-19, Rossman has seen a good reception Downtown. “We have a lot of people coming in, and guests are eating here multiple times during a stay,” he says. “And that’s what we wanted: both people from Memphis and folks who are visiting coming in and getting a taste of classic Southern cuisine.”

King & Union Bar Grocery is open for dine-in and takeout breakfast (all day), lunch, and dinner 6:30 a.m.-10 p.m. Monday-Thursday; 6:30 a.m.-midnight Friday; and 7 a.m.-midnight Saturday and Sunday. 185 Union Ave., 523-8500. Social media: @KingandUnionBarGrocery

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Tuesday, November 10, 2020

Miracle Brings Christmas Cocktails to The Liquor Store

Posted By on Tue, Nov 10, 2020 at 4:03 PM

Ok, sure, it’s still a little early to be busting out the Christmas and holiday events, but we could all use a drink these days. I mean, it’s not even Thanksgiving yet! But something I think we can all get behind in this rollercoaster of a year is more cocktails. And the ones soon to be on tap at retro diner The Liquor Store just so happen to be of the Christmas variety.

The "Bad Santa" cocktail's mulled red wine and Christmas spices will have you feeling both naughty and nice. - MELISSA HOM
  • Melissa Hom
  • The "Bad Santa" cocktail's mulled red wine and Christmas spices will have you feeling both naughty and nice.

Starting on Black Friday, November 27th, the Miracle pop-up bar will be setting up shop at The Liquor Store. Miracle is a New York-based global pop-up concept that “partners with bars and restaurants around the world to offer masterfully crafted Christmas cocktails in cheery holiday-themed settings.” Indeed, diners have been warned to expect over-the-top Christmas themed décor all around the restaurant, with contributions from local Memphis artist Lindsay Julian (founder of She. Builds. Things.)

Miracle’s cocktail offerings will be served alongside the restaurant’s regular menu, and The Liquor Store will have expanded hours to accommodate guests seeking some Christmas Spirit(s). A few specialty drinks include the Fruitcake Flip (brandy, rum, amaretto, fruitcake, cherry bitters, whole egg), Bad Santa (mulled red wine, port, orange liqueur, Christmas spices), and Christmas Carol Barrel (tequila, coffee liqueur, dry curaçao, spiced chocolate). Cocktails are priced between $6 and $15 and are served in kitschy glassware. A few rounds of these, and you’re sure to have visions of sugar-plum fairies dancing in your head, too.

The "Fruitcake Flip" mixes sweet amaretto, fruitcake, and cherry bitters with brandy, rum, and a whole egg for good measure. - MELISSA HOM
  • Melissa Hom
  • The "Fruitcake Flip" mixes sweet amaretto, fruitcake, and cherry bitters with brandy, rum, and a whole egg for good measure.

There are a few changes to Miracle’s usual format, with COVID-19 in mind. All cocktails will be available in a to-go format, while dine-in reservations are restricted to one hour and parties of six or fewer. Wednesday nights, however, offer a quick in-and-out experience; if guests are uncomfortable dining in, they can reserve a 15-minute time slot to take photos alongside the Christmas decorations and pick up their orders (with a minimum spend of $40). Holiday themed Cocktail Kingdom custom glassware will also be available for purchase, with a chunk of proceeds heading towards the James Beard Foundation’s Open for Good campaign, which helps independent bars and restaurants affected by the pandemic.

The Liquor Store is also adding expanded hours through dinner service Wednesday-Saturday nights, to give diners more of a chance to check out the restaurant’s holiday makeover.

Miracle at The Liquor Store (2655 Broad Ave.) runs from November 27th-January 2nd.

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Friday, November 6, 2020

Hampline Brewing Company Slated to Open by New Year's in Memphis

Posted By on Fri, Nov 6, 2020 at 12:17 PM

Hampline Brewing Company
  • Hampline Brewing Company

Get ready to wet your whistles. A new brewery is coming to town.

Hampline Brewing Company is “on track to open by New Year’s” at 584 South Tillman Suite 1, between Broad and Summer on the same property as Rec Room and Civil Axe, says Martha Hample, one of the brewery's key management people alongside Richard Rhodes, who owns the property, and regional brewer Wes Osier.

The brewery is named after the Hampline bike path that runs from Overton Park down Broad, she says.

Osier, formerly of Urban South and Abita Breweries in New Orleans, Terrapin Beer Company in Athens, Georgia, and SweetWater Brewery in Atlanta, wanted to open a brewery in Memphis, Hample says. “And at that time, we were using this space as an adjunct facility for Maciel’s on Highland. It’s a small space, but we thought this would be a good place to do a small brewery. It’s down the street from Wiseacre, which creates a little bit of a brew path.”


They began raising money for the brewery, but, she says, “The good old pandemic got in our way, which delayed things considerably.”

They kept going. “It’s what kept us going through the pandemic.”

A state-of-the-art brewing system was installed to allow the team lead by Osier to put out 500 barrels the first year. Osier wants to bring new beer styles, including New England IPAs, mixed culture sours, and old world German, Belgium, and British styles, to Memphis. 


Among the beers are “Dunk Tank,” a German/Oktoberfest dunkel that is “just about ready to drink,” Hample says. “A lovely brown beer brewed in the German style. [Osier] spent a lot of time in the service in Germany. He learned to brew in part while he was there.”

Other offerings include “Tarter Than Average Bear,” a blackberry gose; “Handlebar Haze,” a New England IPA; and “Memphis Natch,” a light lager.

"Memphis Natch" was named after a famous Memphis bear, Hample says. “Richard Rhodes’ great-grandfather was given a bear and it ended up in Overton Park for people to look at as an oddity.”

And, she says, the bear became “the first animal in the Memphis Zoo. And that bear’s name was ‘Natch.’”

Natch will be the brewery’s mascot, and a caricature of the bear will appear on all the beer. But, Hample says, “The original bear was not blue.”


The taproom, slated to open this winter, will feature locally-crafted, high-top tables for enjoying the beer, as well as light snacks and viewing of live sports on a 49-inch flat screen TV. Additional seating will be on the covered outdoor patio on the upper level. The grassy beer garden on the lower level will feature custom picnic tables and a shade trellis.

An expansive outdoor space connects the brewery to Rec Room. It includes a new greenspace, trees, shade sails, and a new deck at Rec Room.

Hampline Brewing Company’s inaugural offerings also will be available at a limited number of additional local venues. Draft sales will be available as soon as the tap room opens. Canning will begin in early 2021.


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