Thursday, May 25, 2017

Shipt Launching June 1st

Posted By on Thu, May 25, 2017 at 10:59 AM

shipt.jpg


Shipt
, an app-based grocery delivery service will launch in Memphis June 1st.

Shipt will deliver from Krogers initially and hopes to add other stores later. Subscription to the service is $99 a year, with free delivery of orders over $35.

Right now, they are offering a special $49 membership deal for those who sign up before June 1st.

Shipt is a Birmingham, Al, based company currently in 40-plus cities. Julie Coop, a rep with Shipt says the company is always looking to expand. They determine which cities would make a good fit through member feedback. She says the Shipt customer is "time-starved," busy.

Shipt was originally supposed to launch in Memphis last winter, but, according to Coop, the timing, between Thanksgiving and Christmas, was bad. But she says, the company made a commitment to Memphis.

Coop says the key to Shipt's success is its shoppers. Shoppers must be food-savvy and have the availability. Deliveries are done within an hour of ordering.

Customers select what they want through the app and can leave specific instructions as far as brands or if they want green bananas. They then schedule a time for delivery. A shopper can let customers know if a product is out or ask for more information through the app. The shoppers' training and the use of UPC scanners leaves little room for error, says Coop.

Shipt will deliver throughout the city, reaching some 400,000 potential households. And one final think to note, Shipt cannot deliver beer or wine or prescriptions or tobacco. Coop says Tennessee law doesn't allow it.

Tags: ,

Tuesday, May 23, 2017

On the Scene at Barbecue Fest

Posted By on Tue, May 23, 2017 at 3:19 PM

img_0062.jpg

Another Barbecue Fest is the books, folks.

Here are the winners:

Big Bob Gibson's took home the World Championship prize for a record fifth time.

Patio Porkers: (1) Bad Pig BBQ, Bartlett, TN; (2) It’s About Time, Memphis, TN; (3) 4UWEQUE, Memphis, TN; (4) Smokin’ Spiders, Memphis, TN


Whole Hog:
(1) Yazoo’s Delta Q, Hernando, MS
(2) Mac’s Smoke Shop, Charlotte, NC
(3) Southern Hoggers BBQ Company, Germantown, TN
(4) Will-Be-Que BBQ Team, Cordova, TN
(5) Salty Rinse BBQ, New York City, NY
(6) 3 Taxi Guys, Pittsburgh, PA
(7) The Shed BBQ, Ocean Springs, MS
(8) Jack’s Old South, Unadilla, GA
(9) Grilla Grills, Cunningham, KY
(10) Whole Hog Café, Heber Springs, AR


Shoulder:
(1) Big Bob Gibson Bar-B-Q, Decatur, AL
(2) Red Hot Smokers, Olive Branch, MS
(3) Cool Smoke, Richmond, VA
(4) Pork Illustrated, Memphis, TN
(5) Moe Cason Barbecue, Des Moines, IA
(6) Pork Me Baby, Southaven, MS
(7) The Pork University, Memphis, TN
(8) Delta Porkers, Marion, AR
(9) Sweet Swine O’ Mine, Olive Branch, MS
(10) Victory Lane BBQ, Olive Branch, MS


Rib:
(1) 10 Bones BBQ, Olive Branch, MS
(2) 901Q, Arlington, TN
(3) Emily’s Tennessee Prime, Chicago, IL
(4) Dirk Piggler’s Porkographic BBQ, Memphis, TN
(5) Blues Hog, Washington, MO
(6) Pitmaker- BBQ Addiction, Humble, TX
(7) Rowdy Southern Swine, Oxford, MS
(8) Meat Mitch, Mission Hills, KS
(9) Fat Side Up, Collierville, TN
(10) Slabs A’ Smokin’, Memphis, TN

Kingsford Tour of Champions:
(1) The Shed, Ocean Springs, MS; (2) Too Sauced to Pork, Grand Island, NY; (3) Blue Collar Smokers, Olive Branch, MS; (4) The Other Team, Olive Branch, MS
Poultry: (1) Smokin’ with an Attitude, Rossville, TN; (2) Greaseland Porkers, Arlington, TN; (3) Bryce Boar Blazers, Memphis, TN
Seafood: (1) Uncle Murle’s BBQ Team, Cordova, TN; (2) Fat Side Up, Collierville, TN; (3) Smoking Yotes, Memphis, TN
Exotic: (1) Swinos, Memphis, TN; Sweet Brown Smokers, Memphis, TN; Ribdiculous Bar-B-Krewe, Astonia, NY





Tags: , , , ,

Wednesday, May 17, 2017

Bluefin's New Korean Menu

Posted By on Wed, May 17, 2017 at 2:07 PM

Bluefin recently added a new Korean menu, and the owner Mr. Woo invited us to check it out. 

There's spicy chicken Korean tacos ...
img_3617.jpg

And Korean beef barbecue ...
img_3614.jpg
We sampled the vegetable dolsot bibimbop ... This dish was stacked with veggies and tofu and served with a hot sauce. The broccoli was nothing less than perfect.
img_3622.jpg
Bluefin also serves beef and chicken bibimbop and dolsot bibimbop (dolsot refers to the stone pot).

We went a bit off script, as well, because, of course, we did ...

Veggie tempura and fried rice ...
img_3624.jpg

I not a huge sweet potato fan, but this fried sweet potato roll is fantastic ...

img_3620.jpg
Here's a pretty salad with grilled tofu. Served with a fine ginger dressing ...
img_3609.jpg

Go try it yourselves and let me know what you think!

Tags: , ,

Friday, May 12, 2017

Lucky Cat Opening in Crosstown

Posted By on Fri, May 12, 2017 at 2:53 PM

LUCKY CAT, FACEBOOK
  • Lucky Cat, Facebook


Zach Nicholson and Sarah Pardee, owners of the pop-up ramen restaurant Lucky Cat, announced today that they are opening a permanent restaurant in the Crosstown Concourse building.

But, first, Lucky Cat will open another pop-up in corner space at Cafe 1912, which served briefly as a wine and tapas bar. The pop-up is set to open on June 2nd.

Nicholson and Pardee, who are married, are both trained chefs with experience in high-end dining. Nicholson worked for Erling Jensen. It was move to Austin that opened their eyes to ramen.

Nicholson says he's eaten in the best restaurants around the country, but the really good ramen he was eating in Austin was like a brand new cuisine. And it was affordable.

The pair eventually returned to Memphis (Nicholson is from here). Pardee designed the menu for the Hollywood Feed bakery, Nicholson worked for Catherine & Mary's.

They wanted to work for themselves, though, and a food truck seemed viable financially. Before they could get a loan, however, they were told to do some pop-ups first to test the concept. The first was in December 2016, and it's been gangbusters since.

LUCKY CAT, FACEBOOK
  • Lucky Cat, Facebook
LUCKY CAT, FACEBOOK
  • Lucky Cat, Facebook


The success can be credited to those tasty ramen bowls that range from traditional to creative —  Tan Tan, Miso Pork, Yuzu Veggie. Nicholson says he sometimes goes Southern with a bowl featuring collard greens and bacon or with the Memphis BBQ Pork steam bun.

The pop-up restaurant will offer five to six bowls (3 or 4 pork, 1 or 2 veggie, and a rotating chicken bowl), plus a vegetarian bun and a pork bun. The space seats about 50 and will have at-counter ordering. The decor will have an Asian look and dim lighting.

The pop-up will be open for dinner Thursday through Sunday.

Nicholson says the Crosstown restaurant will be more polished, refined. It will be located at the front of the building near the Cleveland entrance. They hope to have it open in about 8 months.

Nicholson considers Erling Jensen as sort of a father figure. It was Jenseon who hooked him up with Glenn Hays of Cafe 1912. Jensen thinks of Glenn as his own father figure.

As for what Jensen thinks of the ramen, Nicholson says he loves it and has given Lucky Cat his blessing.


 


Tags: , , , ,

Thursday, May 11, 2017

Mama Gaia Announces Second Location

Posted By on Thu, May 11, 2017 at 9:00 AM

mgaia.jpg


The folks behind Mama Gaia, the all-organic, vegetarian restaurant in Crosstown Concourse, announced today that they are opening a second location in Ballet Memphis' new headquarters in Overton Square.

Diners at the new location can expect the same menu, though more compact. And, the Ballet Memphis location will offer organic wine and local beers, perhaps some cocktails as well.

The new Mama Gaia will be open concurrently with Ballet Memphis' new headquarters, sometime in August.

From the release:

Visitors will have something extra to look forward to when they visit Ballet Memphis’ new purpose-built headquarters scheduled to open this summer in Overton Square: Mama Gaia, a Memphis-based, fast-casual organic vegetarian restaurant, will operate the cafe inside.

This will be the second location in Memphis for Mama Gaia. Mama Gaia at Ballet Memphis will offer a select food menu each day (including breakfast items) as well as coffee drinks, wine and beer. The cafe is open to the general public.

“Part of my vision and mission for this new building always has been to provide creative and imaginative experiences for everyone in the community. By bringing more people to Ballet Memphis, we are providing not only the experience of our art form but also the opportunity to spend time together and to encourage exploration, whether it is watching the professional company rehearse, taking a child to ballet class, or attending one of our special creative events or movement classes,” Dorothy Gunther Pugh, CEO/Founding Artistic Director, said. “It was always an important part of this vision to have a food and beverage offering; to have the right partner was critical.

“Mama Gaia’s food is delicious, healthy and made with care and commitment; it’s the perfect complement to Ballet Memphis’ programs. It’s also the passion and dedication to the brand that drew us to them.”

Created and owned by Philipp and Cru Peri von Holtzendorff-Fehling, Mama Gaia opened its first location in the Crosstown Concourse in March 2017. The inspiration to launch Mama Gaia came after Cru was diagnosed with Lyme disease. After she self-prescribed changes to an all-organic and plant-based diet as part of her treatment, Cru noticed a remarkable difference in her health. The couple wanted to provide delicious fast-casual options for the marketplace.

“Partnering with Ballet Memphis to bring Mama Gaia to the new headquarters fit wonderfully with our mission,” Philipp said. “We have already seen tremendous success in Crosstown Concourse, so to open a second location where more community members can experience healthy and delicious food at an affordable price was an easy decision.”


Tags: , ,

Tuesday, May 9, 2017

About that Tom's Tiny Kitchen Cheese Dip

Posted By on Tue, May 9, 2017 at 3:48 PM

Do you think the folks at Tom's Tiny Kitchen will pay for my therapy?

The peddlers of some excellent pimento cheese recently expanded with a new line of cheese dip: Classic White, chipotle bacon, and Not So Spicy Thai. I'm into it. A bit too into it.

The company sent us some samples last week and we had it then and also the next day. To kick off the week, I had some more yesterday and today it served as a side with a peanut butter sandwich and the only reason I'm not having any now is that I've run out of chips. :(

img_3583.jpg

So why has Tom's Tiny Kitchen expanded now?

"We're late," says Tom Flournoy, the Tom of Tom's Tiny Kitchen.

Flournoy says they're always thinking of new products, and when it came to the cheese dip, they thought it was pretty much a no-brainer.

"We thought there was a need for innovative cheese dips," he says.

What they hadn't considered was how long it would take to perfect the dip. Jill, Tom's wife, was in charge of creating the dip. It took a month or so.

"We wanted a dip that tasted good," Flournoy says. "We came up with three."

Each dip starts with the same cheese base, and the flavors are added in. One thing Flournoy says they wanted was heat (such as in the chipotle bacon).

The dips, like the pimento cheese, are carried by Kroger's Delta division, which translates into about 120 stores. Kroger will donate 15 cents for every tub sold of the dip to area food banks through May 16th.

The dips are also sold at locally owned grocery stores, SuperLo, Miss Cordelia's, and High Point.

Flournoy says they're pretty pleased with how the dips came out. "Taste is the single most important thing to us," he says.

Tags: , ,

Monday, May 8, 2017

Majestic Owners Plan New Concept for Beale Street Landing

Posted By on Mon, May 8, 2017 at 11:30 AM

The new logo for the Front Porch, a pop-up restaurant coming to Beale Street Landing. - THE FRONT PORCH
  • The Front Porch
  • The new logo for the Front Porch, a pop-up restaurant coming to Beale Street Landing.

The Riverfront Bar & Grill, the restaurant at Beale Street Landing, will be transformed next month into The Front Porch, a new, pop-up concept from the owners of The Majestic Grille.

Deni and Patrick Reilly, owners of the Majestic, announced the five-month agreement with the Riverfront Development Corp. (RDC) during a meeting Monday morning. The restaurant will be completely rebranded, with brand-new menu and beverage choices, and new seating options, which will include a row of red rocking chairs that face the Mississippi River.
Beale Street Landing
  • Beale Street Landing

The Front Porch will be open for lunch and dinner during the weekdays and for brunch during the weekends. The restaurant may also feature grab-and-go options. Permanent hours for the spot have not yet been set.

Many details remain unknown so far, including the final menu, days of operation, and more. The Reillys will have about a month to hire staff, complete a marketing plan, and ready the space to their liking. Patrick Reilly explained that the pop-up concept is working with what you have and that the pair were not yet planning to make “any huge investment” at Beale Street Landing just yet.

The answer to many of the details, Patrick Reilly said, would come as The Front Porch got off the ground.

“It’s all a matter of economics,” Reilly said. “We’ll know pretty quick what works. We feel pretty confident in the research that we’ve done. We think that there’s a market for business lunch Monday through Friday.
“The items that sell, we keep. The items that don’t [sell], we don’t. If people don’t show up then, we’ll have to reevaluate whether we’re open for lunch or not. But we feel pretty confident that we can — with the right mix — get people down there.”

Many RDC members wondered about parking, physically getting customers to the space. RDC president Benny Lendermon said the reserved parking area next to Beale Street Landing contains 52 spaces and that parking there is now complimentary for restaurant guests. Also, the Reillys said they are considering using golf carts as a tram to take guests from Peabody Place to Beale Street Landing.
The bar inside the current Riverfront Bar & Grill.
  • The bar inside the current Riverfront Bar & Grill.
Jen Andrews, RDC board member and executive director at Shelby Farms Park, asked the pair what happens after the five-month pop-up agreement is over.

“Let’s say is wildly successful and people love it,” Andres said. “What then? Then, it goes away?”

Patrick Reilly joked that “if the biggest problem we have is that we’re a roaring success, I’ll take that any day.” But, he said that that decision, too, comes back to economics.

“Our plan is — with everything we do and with every decision we make — is to create a business model for the future,” Deni Reilly said. “This is not just for the six months. We are looking to make this something for the future that is viable for the riverfront.”

The Reillys said they are also working with Memphis-based Victory Bicycle Studio to possibly create a bike station on the Riverside Drive side of the restaurant. There, visitors could get their bikes ready for a ride along the riverfront, Downtown, or to Big River Crossing, and come back after their rides for food and drink.

Majestic managers will set up the Front Porch, hire and train servers, and oversee the restaurant, the Reillys said, noting that it would be a “Majestic operation down there.”

The Reillys are working on a marketing plan with Red Deluxe, which designed The Front Porch logo, on a website and social media elements, all which will launch in a few weeks.

“The Front Porch, much like The Majestic,” sPatrick Reilly said in a statement, “will be grounded in offering our community a place to call home. Just instead of historic Main Street, this will be rooted in the magic of the Mississippi River.”

Wednesday, May 3, 2017

Best Bets: Savory blueberry goat cheese flan

Posted By on Wed, May 3, 2017 at 2:32 PM

Chef Josh Steiner prepares his savory blueberry flan. from Michael Donahue on Vimeo.

I recently tried chef Josh Steiner’s savory blueberry goat cheese flan at his restaurant, Strano! Sicilian Kitchen & Bar.

It’s by far one of the best things I’ve eaten - ever. I’m a sweet-and-savory guy, so this is right up my alley.

There’s a good story about this dish, which doubles as an appetizer and a dessert and, beginning Friday May 5, it will be featured as a special at the restaurant. It’s a Chaine de Rotisseur winner.

I know about Chaine de Rotisseur because a photo picturing the late Justine Smith receiving an award from the food and wine organization is included in Janet Stuart Smith’s book, “Justine’s: Memories and Recipes,” about the legendary Memphis restaurant owned by Justine, Janet’s mother. The white tablecloth restaurant, which was the place to go for fine dining back in the day, closed in the mid 1990s.

The photo shows Justine being knighted with a sword at a Chaine des Rotisseurs ceremony in 1950.

So, I was impressed when Steiner told me he won a bronze medal in the Conference de la Chaines De Rotisseures Jeunes Commis Rotisseur (Young Chefs Competition) at the International Culinary Institute of Myrtle Beach (Florida).

Steiner and about a dozen other chefs from five states participated in the event. “It was a mystery basket competition,” he said. “We had no idea what we were getting into. And we had to do an appetizer, an entree and a dessert.”

Savory blueberry goat cheese flan at Strano! Sicilian Kitchen & Bar - MICHAEL DONAHUE
  • Michael Donahue
  • Savory blueberry goat cheese flan at Strano! Sicilian Kitchen & Bar

Ingredients in his basket included goat cheese, blackberries, cream, flour and fish products. Steiner concocted a dinner that included charred flounder with pickled shrimp and burnt citrus and stuffed quail with pancetta black lintels.

But, Steiner said, “My favorite thing that I made was a savory blueberry goat cheese flan. I thought it was a little complex and it went over extremely well. And you know what? It turned out just the way I wanted it to.”

Steiner showed me how to make this flan. In one bowl he mixed up goat cheese, fresh blueberries, egg yolks, heavy cream and sugar. He added a savory seasoning mixture that includes salt, pepper, granulated garlic, dried basil and dried parsley.

He then moved to the stove and made a roux from the flour and butter “as a stabilizer to help firm up the flan. You want to cook it ‘till it smells like popcorn. So, you want to brown the butter a little bit.”

Steiner added the blueberries-goat cheese mixture to the roux and stirred it until it was smooth. He then ladled that mixture into ramekins and baked them for 15 minutes at 325 degrees before removing them from the oven. “I let them chill and heat them up to order.”

What’s even more impressive about this story is Steiner prepared his dinner after his plane landed - after five flight cancellations trying to get from Memphis to Myrtle Beach - at 3 a.m. The competition was at 7 a.m. “I didn’t have time to get nervous,” he said.

No sword was handy in Steiner’s kitchen, but I felt like knighting him on the shoulder with a Ginsu.




Tags: , , ,

Margarita Festival Tickets, etc.

Posted By on Wed, May 3, 2017 at 9:00 AM

margfest.jpg

The Flyer's 3rd Margarita Festival, presented by Don Julio Tequila, is set for June 17th in Overton Park!!!

There will be live music. There will be food trucks. There will be games.

THERE WILL BE MARGARITAS!

Ticket buyers get 15 samples from area restaurants competing for the coveted Golden Sombrero.  (Blue Monkey claimed the prize the first year, Babalu the second.) The voting is via text.

Early bird tickets ($25) are going fast. You can get 'em here.

• Have you heard? Old Dominick opened for tours and tastings on Monday, and bottles of Memphis Vodka, Honeybell Vodka, and Memphis Toddy are available in the gift shop. Expect Old Dominick products in stores and restaurants and bars in about a week.

City Silo + Pantry has beer and wine. The menu includes a vegan wine and a gluten-reduced beer.

Check it out  ...

drink_menu.jpg



Tags: , ,

Tuesday, April 25, 2017

Flying Saucer Downtown Reopening May 4

Posted By on Tue, Apr 25, 2017 at 10:42 AM

The Flying Saucer downtown is reopening May 4th and big changes are in store.

The restaurant has been closed for about a month for renovations in prep for its 20th year.

Co-founder Shannon Wynne was in town re-hanging the famous "Beerknurd" plates that adorn the walls and ceilings of Flying Saucer.

img_3533.jpg
Part of the renovation is a brand-new kitchen. Wynne says that originally, this Flying Saucer only served cold sandwiches and pizzas. Over the years, as they've updated other locations, they've put in full kitchens.

What that means is that there is a new menu with a new focus: burgers.

Wynne based the menu on Rodeo Goat, another restaurant he founded in Texas. He says they've pretty much perfected the burger: grass-fed beef, no hormones, nothing frozen, plus interesting flavor combos.

The menu includes some nods to the city, including the Sputnik Monroe burger with bacon, onion marmalade, arugula, spinach, white cheddar and ranch mayo; and the Chickasaw Bluff with a grilled chicken breast, guac, and pepper jack cheese.

While the burgers dominate the menu, customers can expect to see some of the old favorites, like the pretzels.

As for the star of the show? "We're changing the beer menu in a huge way," says Wynne.

He explains that 20 years ago, when this Flying Saucer opened, the menu was mainly European beers like Chimay. Since then, the craft beer scene has exploded, and, says Wynne, a lot of good beers get lost in the shuffle.

"It's a strict menu that will have 80 beers, 20 will be transcendent," he says. And by that, he means, "They just transcend all others. The other 60 will be exceptional."

The menu was selected by Wynne, co-founder and beer expert Keith Schlabs, and Saucer general manager Kirk Caliendo. Some local beers have made the list of 80, according to Wynne.

In addition, every two weeks, four beers without names will be introduced. These are the "Ghost Beers." Guests vote on their favorites and whatever wins gets added to the menu.

But back to those Beerknurd plates ... Wynne estimates there are about 1,000. Is he putting them all back in their original places? "Oh hell no," he says.

Tags: , ,

Monday, April 24, 2017

901 Wings Opening Downtown

Posted By on Mon, Apr 24, 2017 at 12:06 PM

img_3460.jpg


The first 901 Wings was in the 662 — Southaven, to be exact.

The second location will be opening at 97 N. Main in Downtown Memphis as soon as Thursday.

According to general manager Patrick Brown, the restaurant is finishing up its last inspections.

901 Wings serves nine types of wings, including mild, hot, honey hot, and country fried (!). They've got Party Wings, Whole Wings, and 901 Wings (boneless).

They also serve philly cheesesteak, turkey burgers, salads, and loaded fries (in both steak and chicken versions), what Brown calls the "whole nine."

Brown says with the Southaven location packed out and all the customers coming from Memphis, the new location made sense.

"We can't wait to open and serve the city of Memphis," Brown says.

Tags: , ,

Thursday, April 20, 2017

How to Gumbo

Posted By on Thu, Apr 20, 2017 at 2:52 PM

It's Rajun Cajun Crawfish Festival time, and in its honor, we turn our focus on the festival's popular gumbo cooking contest, and, specifically, on how to win it. Three-time champ Parris Edwards with the Bayou Babes spills all her secrets.

"It's quite a story," Edwards says about how she got into competitive gumbo-cooking. Edward's father was one of the contest's first competitors. Edwards and her sisters would help him prep. He never won or placed.

Years later, "my sister and I decided to cook our own gumbo and compete against Dad. We won first prize," Edwards says.

Then Edwards decided to join her dad's team, doing her own cooking. She won again. Later, she and her sisters formed the Bayou Babes and took home first place again last year.

Bayou Babes
  • Bayou Babes

So what's her secret? Turns out, she has several to share.

"My trick is to take every ingredient and make it taste good," Edwards says. She marinates, batters, and fries chicken before putting it in the pot. She sautes the okra in butter until it's crispy (and no longer slimy).

Another hint is to consistently stir your roux until it's caramel color. Edwards says the roux is what separates gumbo from soup and is particularly important. "People burn their roux," she says. "I've have had so many [roux] that taste like hell."

Edwards also says that too much heat is a major problem. "Don't make it too hot, spicy," she says. She likes smoked paprika because it adds flavor without adding heat.

Good rice, none of that minute stuff, is essential. Why would you put in five to six hours making a gumbo and then put it over horrible rice?

Edwards forgoes file and uses one can of diced tomatoes. She thinks gumbo is about doing whatever you want. "People make their own rules for gumbo," she says.

 And the very best way to eat gumbo, Edwards says, "is with a big bowl and a big spoon."

Tags: , , , , ,

Zaka Bowl Expands Menu, No Longer Vegan

Posted By on Thu, Apr 20, 2017 at 8:28 AM

Zaka Bowl, the build-your-own veggie bowl restaurant which opened in East Memphis last fall, recently expanded its menu.

Not everybody is happy about that. But first some background.

The restaurant was the brainchild of Ed Cabigao of South of Beale. Cabigao had undergone a major lifestyle change. He went vegan, dropped some weight, became healthier, and wanted to spread the word, so to speak.

Originally, guests could choose from a base of quinoa or zucchini noodles or whatever, then build up the bowl with warm and cold veggies, choose premium items like tofu, and then top it with one of ZB's great sauces. They also offered one or two set veggie bowls for babies like me who get overwhelmed by too many choices.

The new menu greatly expands the bowl offerings under three categories: Salads, Poke, and Zaka. There's the Tofu Poke Bowl with pineapple pico and jicama slaw and the Smoked Portabella Steaks Zaka Bowl with cinnamon chili sweet potatoes and roasted beets. Also among the options are the Tuna Poke Bowl and Herbed Chicken Zaka Bowl.

Tofu Poke Bowl
  • Tofu Poke Bowl
Zucchini Noodle Salad
  • Zucchini Noodle Salad
This once-vegan restaurant now serves meat and you can best-believe Cabigao heard about it. (City Silo received similar blow-back via social media from some frustrated vegans when it veered from its vegan roots. It was crazy packed when I was there for lunch last Friday.)

From Cabigao:

When we opened Zaka Bowl, we had every intention of staying vegan and promoting the vegan lifestyle. But throughout our first seven months of great reviews but lackluster sales, we spoke with a lot of guests, and people who had never been in, about what they wanted and wished we had. We also asked them about what would draw more people into our restaurant. We went through a lot of testing and surveying. And as a business, and as someone who feels responsible for his employees, we eventually decided that we had to make this pivot of providing a couple of non-vegan options.

We are now repackaging our message as a healthy veggie-centric restaurant serving everyone's fast-paced life. At the end of the day, I want to be able to provide jobs for some awesome people who have helped me open this venture. I totally understand the negative comments we have and will receive from some people, and I would just like to point out that we are still 98% vegan and completely dairy-free and gluten-free. Our chicken and sushi-grade tuna are the only two non-vegan ingredients out of over one hundred that we have in our kitchen. And we are very excited about our new vegan options as well- Baked Falafel, Tofu Poké and Beet Poké!

Tags: , ,

Wednesday, April 19, 2017

UberEATS Entering Memphis Market

Posted By on Wed, Apr 19, 2017 at 8:30 AM

memphis_app.png



UberEATS
 enters the Memphis market today.

According to general manager of UberEATS Southeast Peter Hsu, UberEATS already has 100 restaurants on board, including Brother Juniper's, Corky's, Staks, One & Only BBQ, Blue City, Wild Beet Salad Co., Local and Agave Maria, and South of Beale. They will also deliver from chains as well, such as Firehouse Subs and Krispy Kreme.

The process is pretty easy. You download the UberEATS app, input your address, browse restaurants or search by cuisine, and then place your order. You can then track your order.

Hsu says the whole thing can take as little as 30 minutes.

He also says that they will be using existing Uber driving as well as recruiting more who just want to deliver food.

According to Hsu, UberEATS operates in about 50 cities globally, and while he notes there is no certain criteria for UberEATS to choose a certain city in which to operate, he does say, "Memphis has a really strong scene. We expect to see customer demand."

Tags: ,

Tuesday, April 18, 2017

Schweinehaus to Become Stanley Bar-B-Que

Posted By on Tue, Apr 18, 2017 at 1:36 PM

stanley.png


With tax season is over, Andy Walker tells us, they've begun the process with liquor licenses, permits etc., with the government to officially change the name of Schweinehaus to Stanley Bar-B-Que.

Stanley is Andy and David's father. He passed away around Christmas.

"We wanted to honor him," Walker says.

Schweinehaus opened in 2014 as a German beer hall with a Southern take on German food. They changed focus to strictly barbecue (with some of the favorite German dishes remaining) in 2016.

They have a temporary sign ready to go to place over the "Schweinehaus." They hope to be done with the process in the next week or so.

Walker says of his father, "He's the only reason we own a restaurant.

"He loved barbecue. We love it too."


Tags: , ,

ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT

Most Commented On

Top Viewed Stories

ADVERTISEMENT
© 1996-2017

Contemporary Media
460 Tennessee Street, 2nd Floor | Memphis, TN 38103
Visit our other sites: Memphis Magazine | Memphis Parent | Inside Memphis Business
Powered by Foundation