Tuesday, March 5, 2019

Dog Park Bar Opening Soon!

Posted By on Tue, Mar 5, 2019 at 4:17 PM

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My. Head. Just. Exploded.

There's a dog park/bar opening at 730 S. Main called Lucky's Social Club. It's having a soft opening on March 16th and March 17th in conjunction with St. Pawtrick's Day. (Died.)

Chelsea Glass and Brian Ellsworth are behind the venture. Both are in event planning. Mac Hopper, who was co-developer of Loflin Yard and Carolina Watershed, is also a partner.

The bar will be members-only — $10 a day; $25 per month; or $275 per year. To enter with your dog, you must have proof of vaccination and spay/neuter. And, you will have to sign a paper swearing your dog is not aggressive. No dog? No problem. You're welcome too.

Glass says Lucky's, which is near the Active Bolt and Carolina Watershed sites, is in an ideal space, with lots of room for roaming and running and nearby to retail and living spaces.

According to Glass, there will be Yappy Hours and a Paw of Fame wall. A menu will serve gourmet hotdogs — a Greek dog, Chicago-style, veggie. They're hoping to offer a beer for dogs.

The idea, says Glass, who has two dogs, Duke and Titan, is to provide a space for dogs and their human friends that is fun and safe.

The St. Pawtrick's Day party will feature food trucks and live music. It runs from noon to 6 p.m.

Lucky's Social Club is set to open May 1st.  

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Friday, March 1, 2019

Kelly English to Take Over Midtown Fino's

Posted By on Fri, Mar 1, 2019 at 1:42 PM

TRIPADVISOR.COM
  • tripadvisor.com


Exciting news, Kelly English is taking over the Midtown Fino's.

His goal, he says, is to preserve something that is so authentically Midtown.

He plans to serve breakfast, with an emphasis on breakfast sandwiches, including pork rolls. But, otherwise, the menu will be much the same.

He hopes to have it open by early April.

When asked if this was out of his comfort zone, English replies, "Everything I do is outside of my comfort zone." He says that's what keeps him striving.

He says he is not taking over the East Memphis location.

We'll keep you posted on this story. 

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Wednesday, February 27, 2019

Best Bets: Edge Alley Shrimp and Grits

Posted By on Wed, Feb 27, 2019 at 2:30 PM

Shrimp and grits at Edge Alley. - MICHAEL DONAHUE
  • Michael Donahue
  • Shrimp and grits at Edge Alley.

Shrimp and grits is a popular New Orleans dish. So, if you’re celebrating Fat Tuesday in the Bluff City instead of in the Big Easy, throw on some Mardi Gras beads and head over to Edge Alley for chef/owner Tim Barker's version of shrimp and grits.

I believe the first time I tried shrimp and grits was at City Grocery restaurant in Oxford, Miss. It was amazingly delicious. I probably thought at the time, “Who could have come up with such an amazing thing?”

That was decades ago. Over the years, I’ve eaten shrimp and grits in many locations, including buffets at parties.

Also over the years, I seem to forget there usually is meat of some kind in shrimp and grits. I’ll order it on a night when I don’t want meat and then suddenly I’m surprised to find chorizo peeping out of my grits.

Well, there’s no meat in Barker’s shrimp and grits at Edge Alley. They’re fabulous. Shrimp, grits, tomatoes, onions, garlic, herbs, and spices. An entree with as much comfort as a Stratolounger.

“I prefer the shrimp and grits that doesn’t have ham in it,” Barker says. “Or sausage. I don’t think it’s necessary. But roasting all the vegetables and getting that char, nice deep color, we’re able to achieve the same effect without adding ham.”

And, he says, “I’m not a fan of heavier, salty shrimp and grits. My goal with our recipe is to make a lighter, fresher, more healthful approach.”

There is butter in his shrimp and grits. “It’s not exactly ‘healthy.’ I put a fair amount of butter in it. But I’m in the camp that says butter is good for you. A lot of people have condemned butter, but everything in moderation. In a sauce made of roasted vegetables, a little butter won’t hurt you.”

Describing his shrimp and grits, Barker says, “Lilghtly blackened Gulf shrimp. The sauce is charred. Spicy-charred tomato sauce. And then our pimento cheese grits.

“The technique we use to prepare our grits is fluffier and lighter so they’re not heavy and gloopy. Mine are, from the outset, designed to be lighter and almost fluffy.”

I’ve added a video of Barker making his shrimp and grits like he does at home instead of in a larger quantity like he does at Edge Alley.


So, turn on the video and let the good times roll in Barker’s kitchen.


Edge Alley is at 600 Monroe No. 101; (901) 425-2605

Tim Barker - MICHAEL DONAHUE
  • Michael Donahue
  • Tim Barker

Monday, February 25, 2019

Coming Soon: Cousins Maine Lobster

Posted By on Mon, Feb 25, 2019 at 2:54 PM

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The Cousins Maine Lobster food truck will make its debut Saturday, March 2nd at Crosstown Brewing.

The truck, which is one of about two dozen nationwide, is known for its lobster rolls.

Cousins is run by two cousins — Jim Tselikis and Sabin Lomac. According to Lomac, they were only in business a couple of months when they were urged by the producers of Shark Tank to appear. They did and convinced Barbara Corcoran to back them.

The company has since expanded wildly — now with 30 trucks and eight brick-and-mortar restaurants. Lomac says it was the exposure from the show that helped them realize this sort of success.

Lomac says that the Memphis market appealed to them because they recognized the promise in the food scene.

The truck will be at Crosstown Brewing on March 2nd from 2:30 to 7 p.m. From there, it's a busy schedule:

Buster's Liquors & Wines
3/3/19
191 S Highland Street, Memphis TN 38111
Serving Noon-5:00pm

West Clinic
3/5/19
7945 Wolf River Blvd, Germantown, TN 38138
Serving 10:30am-1:00pm

Wiseacre Brewing Co.
3/7/19
2783 Broad Avenue, Memphis, TN 38112
Serving 5-8:30pm

Health Sciences Park
3/8/19
Madison Avenue & S Dunlap Street, Memphis TN 38103
Serving 11am-2pm

Memphis Made Brewing Co
3/10/19
768 Cooper Street, Memphis, TN 38104
Serving 1pm-6pm 

The menu for the Memphis truck features two types of lobster roll (Maine and Connecticut), a lobster grilled cheese, lobster tots (!), clam chowder, and lobster tacos and shrimp tacos.

For Lomac, sourcing the lobster through Maine guarantees quality, which will be something Memphians will appreciate. "It's an affordable luxury," he says. "And we saved them a trip to Maine."

Those interested in booking the truck, can contact them through their website.

Thursday, February 21, 2019

The Scoop on Knifebird

Posted By on Thu, Feb 21, 2019 at 12:00 PM

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Knifebird, the new wine bar in Cooper-Young, is set to open in May.

First things first, let's get the name out of the way. It is the bar owner Kate Ashby's nickname, based on a tattoo of a bird on her wrist. It looks, from some angles, like a dagger.

Knifebird will be next to Urban Outfitters, across the street from Railgarten. The look will be mid-century industrial chic.

Ashby describes it as "a watering hole for dignified people." She says that Memphis has plenty of cool breweries and restaurants, but Knifebird will be a place to stay a while — without the smoky atmosphere and promise of regrets.

"I'm really hoping to create a neighborhood bar with ambience and character," Ashby says.

Ashby has a background in wines, working most recently at the Kitchen Bistro and Char. She says that Knifebird will sell about 35 to 40 wines by the glass, ranging from $10 to $15 with a few high dollar glasses available. There will be local beers and a full bar as well. Ashby is bringing in a bartender to design the cocktail menu.

The bar will have a cold kitchen, meaning charcuterie plates and cheeses and the like.

Ashby says that Knifebird won't be pretentious and they aren't out to educate anybody. They will offer wines are that are familiar for those who like what they like and more "out there" wines for the more adventurous.

She says in her experience she finds that Memphians like California wines, but she hopes to turn them on to French wines. She herself likes a good glass of Beaujolais.

Knifebird to-be - KNIFEBIRD, INSTAGRAM
  • Knifebird, Instagram
  • Knifebird to-be

Tuesday, February 12, 2019

Best Bets: Creamed spinach at 117 Prime

Posted By on Tue, Feb 12, 2019 at 4:06 PM

Creamed spinach at 117 Prime - MICHAEL DONAHUE
  • Michael Donahue
  • Creamed spinach at 117 Prime

Popeye had a lot to do with me liking greens.

As a child, I went through a period where I hated turnip greens, sweet potatoes, bananas, liver, buttermilk, beets, and Mexican food. Greens was at the head of the list — until my mother bought a can of spinach.

My brother and I got her to buy a can of spinach because we wanted to be like Popeye. It might have been "Popeye" brand. She had to open the can about three fourths of the way so it would look like the cans in the cartoons. Popeye squeezed the cans open and plopped the spinach into his mouth. Part of the lid always was attached to the can. My mother had to put heavy tape around the edge of the lid so we wouldn’t cut ourselves while trying to look like Popeye. This sort of lessened the effect we we were trying to achieve.

The outcome of all this was we discovered we loved spinach. It didn’t taste like canned turnip greens, which, I later discovered, my mother didn’t like, either. She served them because they’re good for you.

Well, if chef Ryan Trimm was cooking when I was a child, I might have bypassed Popeye and the empty spinach cans. I tasted Trimm’s creamed spinach during a recent trip to his 117 Prime restaurant. It’s one of the most delectable side dishes I’ve eaten. And, I’ll even say, it’s the best creamed spinach I’ve ever eaten.

I asked Trimm to tell me about it.

“I knew what was in creamed spinach and I made it,” he says. “I played with it. I knew the basic idea of what creamed spinach was and we played with it ‘till I got it.”

He wanted it to be “traditional creamed spinach - a combination of two different cheeses, shallots, garlic, spinach, cream, and salt and pepper.”

And, he says, “It’s always a white cheese."

The taste is spectacular. “Ours is rich. We put more cheese in it than most people do. It costs a lot to make. It’s not cheaply made by any means.”

I ordered the creamed spinach with my steak at 117 Prime, but, I have to say, I could make a meal out of the spinach. “It’s about 12 ounces of creamed spinach,” Trimm says.

Creamed spinach is something Trimm just likes to eat. “It’s something I remember from steak houses. I love spinach, sauteed, Italian spinach. And creamed spinach is something I’ve always enjoyed. When I go to a steakhouse, I almost always order sauteed mushrooms and creamed spinach. They’re two favorites.”

Two of his favorite places to get creamed spinach are Peter Luger Steakhouse in New York and The Palm in New York City.

Now you can stay in Memphis and get a great one.

Note: I’ve added a video of chefs Trimm and head chef Alex Switzer making creamed spinach at 117 Prime. It’s going to make you hungry.


117 Prime is at 117 Union Avenue; 901-433-9851


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Tuesday, February 5, 2019

Swanky's Coming Downtown

Posted By on Tue, Feb 5, 2019 at 2:47 PM

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Look for later hours and a new dinner menu when the new Swanky’s Taco Shop opens Downtown in the old LYFE Kitchen space in The Chisca on Main. The restaurant, which will become the third Swanky’s location, is slated to open in April, says owner/founder/managing partner Matt Wilson.

“I would anticipate us staying open probably on the weekends,” he says. “Probably the bar open until until 12 or 12:30. Something like that. The kitchen open till 11 on the weekend and probably 10 during the week.

“We will be providing our casual, quick lunch option, which has been shown to be successful for us for almost 14 years. Nighttime table service and a different dinner menu will be unveiled at that location. You won’t consider it a lunch spot, if you know what I mean. A more refined atmosphere.”

And, he says, the new location offers “a great patio opportunity.”

The old LYFE space is only three years old, so Wilson says, “For the majority of it, we’re not going to change a whole lot. Do some demolition of walls and things to open up our queue.”

But, he says, “It’s in really good shape. They took really good care of it.”

They will move into 3,885 square feet, which includes the interior of the restaurant, the dining room and bar, says Chase Carlisle, managing partner of The Chisca on Main. The space also comes with a 1,200 square-foot-patio.

They haven’t set a date for the opening, but Wilson hopes it will be in April.

Wilson says, “So much happening in Downtown. It’s going to be our third store in Memphis. We looked Downtown for years and years and we haven’t found the right spot. And timing wasn’t right. We looked at One Commerce Square probably seven year ago. It didn’t work out.

“Now I feel there’s so much momentum for our great city and what’s going on Downtown. We cater to all sorts of clients, who have been asking for Swanky’s to come Downtown for a long time. Chase Carlisle brought the opportunity to my attention and we started talking about it late last spring.”

David Delapav, who ran Salsa for 14, 15 years, will be “the man in charge Downtown. And we’re already hired some folks and got them training at the Swanky’s on Colonial. We’re fired up. We anticipate a bigger bar business there than we have at our other stores.”

What sets Swanky’s apart? “It’s a commitment to serving the freshest food that we possibly can. We get produce delivered six days a week. And everything we do there is as fresh as possible. It’s certainly not fancy, but we feel we can deliver some healthy alternatives and no MSG garbage. We keep that stuff out and offer fresh flavors.”

Their catering business, with their fajita bars, “continues to grow at leaps and bounds.”

“Tenn Mex” is how they describe their food. “This concept was born in Memphis. Whether it’s our pretty sizable variety of bourbons we offer to some different things we’ve done dessert-wise, we feel like we’ve kept our connection to the Mid-South when we can.


“The whole deal is not possible without having a big crew of folks that are great team members. And we’re only as good as our frontline.”



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Monday, February 4, 2019

No More Plastic Bags at Cordelia's Market

Posted By on Mon, Feb 4, 2019 at 10:53 AM


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Cordelia's Market in Harbor Town has made the decision to get rid of its plastic bags, effective today.

And, it's having a party to celebrate!

Kroger announced last summer that it plans to do away with plastic bags by 2025. Last fall, the city council discussed plans to tax consumers for each plastic bag used. I believe Cordelia's is the first Memphis-area market to do away with the bags.

"The environment," says Erica Humphreys on the reason why Cordelia's made this move.

Humphreys, who is a manager at Cordelia's, says that plastic bags are just no good. They aren't recyclable and it takes up to 1,000 years for a bag to fully degrade, and they junk up the ocean.

Humphreys says they had been thinking about it for a while and starting feeling out their customers' reactions at the register. The ban was well received. Cordelia's will offer paper bags for those who don't bring a reusable bag.

Today at the market, 3,000 reusable bags will be given away and for those who bring their own mug, there's free coffee, and discount beer for those who bring their own pint glass. 

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Wednesday, January 30, 2019

2019 Beer Bracket Coming at Ya!

Posted By on Wed, Jan 30, 2019 at 10:22 AM

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Folks, let's all raise a beer! The 2019 Beer Bracket Challenge is returning February 11th. Duking it out for the title of Best Beer of Memphis 2019 will be Crosstown, Meddlesome (last year's champ!), Wiseacre, Memphis Made, High Cotton, and Ghost River.

The bracket has been shaken up a little this year, with new categories.

Toby Sells, who is in charge of the editorial side of this gig, explains, "Instead of limiting selections to just dark, light, IPA, and seasonal, we want to let our breweries choose which four beers they want to compete. It’ll be a sort of Royal Rumble, winner-take-all kind of thing."

Sells says, "This year, we’re giving each brewery on opportunity to change one match-up they don’t like. Is your beer up against 201 Hoplar (last year’s winner)? Breweries can swap with another beer in another match up. But they can only do that one time."

Voting begins Wednesday, February 13th with the first round. Rounds last two days, with the last and fifth round running through February 22nd. Basically, it's Beer: Thirty all the time!

Beers face off NCAA-style. The beer with the most votes moves on. The final two beers left go head-to-head. The winner will be announced on Thursday, February 28th via Facebook Live.

And if that's not interactive enough for you, you can get in on the action by taking a picture with one of the competing beers to be entered for a prize. And, all those who vote are entered to win a prize.

But wait that's not all! All Memphis beer fans are invited to Aldo's Downtown to watch the seeding on Monday, February 11th, at 4:30 p.m. p.m. And then back again at Aldo's for the awarding of the VanWyngarden Cup to the winning brewery on February 28th, 3 p.m. Be there!

"We started the Beer Bracket Challenge to promote (and have fun with) Memphis beers and those who make it," says Sells. "Brewers are fun and hard-working folks and they're making some of the best damn beers in the U.S.of A. right here in Memphis, Tennessee."

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Tuesday, January 29, 2019

Vive le Brooks! coming this spring

Posted By on Tue, Jan 29, 2019 at 3:03 PM

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Meet Vive le Brooks!

It’s the newly rebranded Memphis Wine + Food Series for 2019 for Memphis Brooks Museum of Art.

Twenty-seven years ago, the Art of Good Taste series began and later became the Memphis Wine + Food Series. The fund-raising success of the series has grown over the years. It surpassed all records in 2018 with its guests chefs, winemakers, and artists.

But it was time for a change.

The museum is slated to move from Overton Park to Downtown in five years. “As we set our sights on the bluff and the building project, we just want to have a cohesive, recognizable identity for the fund-raising event,” says Brooks major gifts officer Lindsey Hedgepeth.

The new branding will “ensure the longevity” of the series, she says.

“We’re excited to refresh the series and rebrand as it gets bigger, better and continues to break records,” says Brooks executive director Emily Ballew Neff.


Meet the Winemaker, which will be held March 28th at Brooks, will kick off the series. Following a happy hour, guests will sit down to a dinner prepared by Andy Ticer and Michael Hudman. The food will be paired with hand-selected wines from the 2019 Vive le Smash (formerly Brooks Uncorked) winemaker Jesse Katz, a rising star in the Napa Valley with three labels: Aperture, Devil Proof, and The Setting.

The North Berkeley luncheon will be held May 17th at Catherine & Mary’s, one of the restaurants owned by Ticer and Hudman. Courses will be specially paired with hand-selected wines from Billy Weiss’ portfolio of North Berkeley imports.

The Grand Artisan’s Dinner will take place the same night on the terrace at Brooks. It will include a five-course dinner prepared by Hudman and Ticer that will feature select wines from Heitz Family Cellars, which has been one of the dominant producers in Napa Valley for the last 55 years. Guest chefs will include Ryan Prewitt of New Orleans restaurant Peche Seafood Grill.

The Grand Auction, which will be held May 18th at Brooks, will include a happy hour before bidding takes place on more than 50 live auction lots. These will include rare and high profile wines, exotic trips, jewelry, fine art, private dinners, and tastings. Ticer and Hudman will create the cuisine. Wine will be provided by the featured vintners Katz and Heitz Family Cellars. Charlie Hanavich will be the featured artist.

Vive le Que! - the popular fall barbecue event - will return in the fall. More info to come.

VIve le Brooks! Is the premier fund-raising endeavor of the Brooks. Proceeds will make the arts accessible to children and adults across the Mid-South. The series contributed more than $5 million in net revenue to Brooks over the past 27 years. The money directly supports the museum’s educational and community-outreach programs.

David and Sarah Thompson and Bradley and Emily Rice are the 2019 Vive le Brooks! chairs.


Monday, January 28, 2019

Freedom Whiskey to Enter Memphis Market

Posted By on Mon, Jan 28, 2019 at 4:54 PM

Freedom Whiskey founder/head sampler Zach Hollingsworth at the AutoZone Liberty Bowl President's Gala. - MICHAEL DONAHUE
  • Michael Donahue
  • Freedom Whiskey founder/head sampler Zach Hollingsworth at the AutoZone Liberty Bowl President's Gala.

Freedom Whiskey is slated to be introduced in Memphis in February, says founder/head sampler Zach Hollingsworth.

It’s the “shot of freedom,” says Hollingsworth, 33, who served with the Marines in Afghanistan.

I met Hollingsworth and several of those connected with the Wilmington, Ohio-based Freedom Whiskey Co. - appropriately - at the AutoZone Liberty Bowl President’s Gala, which was held January 30th at The Peabody.

The whiskey was served during the party and at the game.

Hollingsworth told me a bit about the whiskey at the party. I called him back to get more information.

He spent 2010 to 2012 in Afghanistan. “The longest we did was 69 days without a shower,” he says. “Stinky. You know what? It’s only bad for the first two weeks and then you kind of get used to it. We used to joke that we smelled like ‘freedom.’ The smell of freedom is two months on the front lines without a shower.”

If they ate or drank something they liked, they’d say, “That food tastes like freedom. That beer tastes like freedom.”

After he got back home, Hollingsworth and some of his buddies were on the back porch drinking bourbon. Everyone shouted, “Let’s do a shot of freedom.”

Hollingsworth realized “freedom” was a great name for a bourbon and he should trademark it. He went to the trademark website and couldn’t find any bourbon named “freedom.”


Outside of just loving bourbon, Hollingsworth didn’t have any experience in making it. “None whatsoever. I took off just searching what you had to do, the licenses you have to have and just started talking to everybody I knew in the business. And 90 percent of them told me to pound sand. And 10 percent that talked to me told me what I needed to do.

“I honestly just wanted to make bourbon and bring vets together and have the camaraderie we had during service. Marines enjoy their whiskey. It would be a place people could come and work. And cuss as much as they want and not get in trouble for it.”

He wanted to not only hire vets, but “hire their families and use a portion of our proceeds to help out veteran’s causes.”

Unless you’ve fought in Afghanistan, you won’t understand the closeness he and his fellow Marines feel, Hollingsworth says. “Honestly, I think any time you are in a high risk situation, shared suffering brings people together. But the way I always compare it if people ask me what’s my best time was in the Marine corps, I say Afghanistan, hands down. It’s just one of those things. You join the Marine Corps ‘cause you want to be in the fight. Nobody joins the Marine corps cause they don’t want to be out there. The Marine corps was created to fight. That’s it.

“It’s like basketball. If you practice every single day and you don’t ever play again, why be on the team? Afghanistan — that’s like our game.”

They put everything in practice, including the hours spent on the rifle range, in Afghanistan. “Eight months of getting to use your skills you develop and actually apply them.”

Asked how long it took him to get the bourbon business running, Hollingsworth says, “It took me about a year and a half from the day I started to the day I got approved to actually sell. I had partnered with a friend of mine who had a distillery already. A Navy vet. He started making our whiskey for us before we were licensed. They’d been making it since 2013. And I kind of jumped in with them in 2016.”

Freedom Whiskey is in 12 states now, Hollingsworth says. “And we’ll be in 16 by the end of April.”

They now just make bourbon, but, Hollingsworth says, “We have a barrel-aged gin that is coming out in the next couple of months.”

Their whiskey is “the smoothest 90 proof you’ll taste. A high corn mash. You’re 75 percent corn, so it’s going to have less bite than some of your more well-known whiskies. It’s a whiskey anyone can drink and it really appeals to the masses.

“We, by no means, try to articulate our whiskeys as being any fancy words. It’s smooth and damn good. Beyond that you can use any fancy words you want.”

Asked how they happened to be at the President’s Gala, Hollingsworth said they were invited by someone with the AutoZone Liberty Bowl. “It was awesome. It was a really good time. Much more fancy than what me and my crew are used to. We all took showers and put on a suit.”

And, he says, “We just wanted to be a part of the Liberty Bowl and part of its veteran’s cause and get our name out there.”

Former AutoZone Liberty Bowl president and City Gear president Mike Longo told him about Freedom Whiskey, says AutoZone Liberty Bowl executive director Steve Ehrhart. He called him one day and said he ran into these Freedom Whiskey guys. He told Ehrhart: “They’re veterans that came back from Afghanistan. They created their own whiskey and their own distillery and I want to support them. And I had them send me a bottle and I really liked it.’”

Ehrhart called the Freedom Whiskey Co. and told them about Longo is an Army vet and went to West Point. “I said, ‘You’ve got the patriotic theme and the AutoZone Liberty Bowl is all about freedom.’”

He told them, “We’ll furnish some of your product at the the gala.”

“And the product was in some of the sky boxes during the game. We really appreciated them coming on board as sponsors.”


Jake Ittel, Zach Hollingsworth and Lawrence Ryefield at the AutoZone Liberty Bowl President's Gala. - MICHAEL DONAHUE
  • Michael Donahue
  • Jake Ittel, Zach Hollingsworth and Lawrence Ryefield at the AutoZone Liberty Bowl President's Gala.

Friday, January 25, 2019

The Greyhound is Now Open

Posted By on Fri, Jan 25, 2019 at 1:51 PM

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The Greyhound, in the new Hilton Garden Inn Downtown on Union, opened last Thursday.

This chic bar, which claims to be the first of its kind in the city, specializes in craft gin cocktails.

The name is a nod to the bus station that once stood in the same location. Greyhounds abound in the bar. Two statues of the dogs, named Danny and Jude, guard the door. Ice for the drinks can be stamped with an image of the dog, and you can buy stickers with greyhounds on them from an old stamp machine.

This a bar less about the drinking than it is about the experience. A bar trolley is used, so drinks can be made table-side. The cocktails are served in pretty Waterford crystal glasses with little tin straws. A smokebox is available so drinks can be infused with a smoky flavor. And the bar menu has a page with a circle on it for placing your drink — to frame it just right for social media.

Kel's Bells
  • Kel's Bells

The Greyhound carries some 50 gins. Bar manager Kendrick Cook says you can't really beat gin for its versatility. You can make it sweet or bitter or spicy, he says, it all works.

Among the signature cocktails are the Greyhound Station (Hayman's Sloe Gin, mint, grapefruit, Aperol, oleo); Memphis Grizzlies (Botanist gin, creme de violet, lime, and seasonal berries); and the Keeper, which is a nod to the new soccer team, with Brugal rum, Cynar, Orgeat, and tiki bitters.

And there are the classics, such as the Gimlet, the Martini, Last Word, and Sazerac, as well.

The bar menu features twists on Southern classics, including a Jack Daniels' BBQ brisket sandwich, Southern chicken with grilled chicken and pimentos cheese, chicken wings, and house-made pub chips.

The Greyhound opens daily at 4 p.m.

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Thursday, January 17, 2019

Midtown Donuts Opening February 1st

Posted By on Thu, Jan 17, 2019 at 4:37 PM

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Midtown Donuts, at the site of Donald's Donuts, is set to open February 1st, according to owner Ly Touch.

Touch's family runs Howard's Donuts on Summer, but Touch says that Midtown Donut will offer more than Howard's Donuts.

Touch says that Midtown Donuts will offer the same donut menu as Howard's Donuts, but also offer breakfast sandwiches, salads and sandwiches for lunch. There will also be iced coffee drinks as well.

The space will offer outdoor seating. The inside looks similar to Donald's. There's definitely more seating.

Midtown Donuts will be open from 4 a.m. to 7 p.m.

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Tuesday, January 15, 2019

Rizzo's Closing (temporarily) for Repairs

Posted By on Tue, Jan 15, 2019 at 1:55 PM

Obsidian PR
  • Obsidian PR

Rizzo's on South Main will close for about a month for repairs. The last service will be Sunday (January 20th) brunch.

A tree growing into the north wall of the restaurant's building necessitated the repairs to the wall and the floor.

But, Rizzo's will go on in a series of pop-ups.

The first pop-up is at Fuel, Friday-Saturday, January 25th-26th. Rizzo's Michael Patrick says that he hopes to do a vegan or vegetarian dish or two, "As a nod to Fuel and as a thank you."

Fuel closed in late December, though it still runs its food truck and catering operations. In Fuel's announcement of its closing, they stated that they wanted to host pop-ups.

After Fuel, Rizzo's will move on to the 409 Main food hall. This pop-up will run from January 29th through February 21st.

Patrick says that one of the reasons he's doing the pop-ups is to keep his valued staff close by and employed. "I have a great team," he says. "I don't want to lose them."

Patrick has no set menu yet for the pop-up. He says to check his Facebook page for updates on that point. The pop-ups will be prixe fixe, $50 for three or four courses.

Patrick says the goal of the repairs is to make the restaurant safe. He's not planning any new, fancy bells and whistles.

Of the pop-ups, he says, "I encourage people to come see us." 

Monday, January 7, 2019

Westy's Expands into Midtown

Posted By on Mon, Jan 7, 2019 at 11:35 AM

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Having a late-night craving for some that famous Westy's hot fudge pie, but cannot — cannot! — put on shoes?

Well, you're in luck. Westy's has expanded into Midtown and is now offering delivery.

Westy's owner Jake Schorr says he recognized a transition in the restaurant industry and that meant delivery.

The restaurant, in the old Beeker's space at 1607 Madison near Pho Binh, has a small dine-in area and offers pick-up as well.

Schorr says Westy's Express will eventually offer the full Westy's menu as well as some additional items, including a package meal, such as country-fried steak with three vegetables, and a number of dessert items.

Westy's Express opens at 4 p.m., but will eventually be open from 11 a.m. to 2 a.m.

Westy's is using its own drivers, but Schorr expects to sign up with Door Dash.

When asked why he's opened an second location, Schorr jokes, "I don't know better."

He says, "I wanted to expand our presence but I couldn't do that Downtown. That's how I looked at it."

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