tag:blogger.com,1999:blog-18015898936419453562024-03-17T22:01:49.613-05:00Ken's Food FindKen's Food Findhttp://www.blogger.com/profile/06127318313144406448noreply@blogger.comBlogger214125tag:blogger.com,1999:blog-1801589893641945356.post-39859555349787726602024-02-13T05:22:00.000-06:002024-02-13T14:14:19.564-06:00'The Magic Bristle Theory'<p><b><span style="color: #cc0000;">NOT A THING!</span></b></p><div>As a rule, I never blog about things unrelated to food. Whether it's about restaurants, recipes or even a bag of chips, if it's something related to digestion, I'm cool with writing about. Even when I have an ulterior objective like talking about personal issues or non-food topics like voting, I try to couch it in a food review. Until now, the only exception I made to my rule involved responding to a <a href="https://www.kensfoodfind.com/2012/04/my-response-to-air-traffic-mikes.html" target="_blank">loud mouth, belligerent douchebag</a> who attacked me (verbally, although we almost came to blows) and trashed the blog. At the time, I stated that would be the only time that I write about something that wasn't a food/restaurant review. Well, after watching an episode of one of my favorite television shows, I have added another exception: people maligning Memphis food culture. By that, I don't mean criticism of a certain food or restaurant, but mischaracterizing it as something that it's not.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysckFzJp_5AdfaYdJ31r3PyV_HYF-dPpBJhO-zGOlhP9jBU08kAxtx0R5eOHZsCWW_rO6V4nuu2vO8Lg5EntUEJLhlgUL8asvz283fGMJB_8St2ANSQiNRd7dm8SeqTRjr0bLOTSzqEl33G4lLzvW_MJF09LBvU-S3I6oyWjUhesQhxYhIrIAtRY_UnQ/s1000/Chicago%20Med%20-%2001.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="A scene from NBC's Chicago Med" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysckFzJp_5AdfaYdJ31r3PyV_HYF-dPpBJhO-zGOlhP9jBU08kAxtx0R5eOHZsCWW_rO6V4nuu2vO8Lg5EntUEJLhlgUL8asvz283fGMJB_8St2ANSQiNRd7dm8SeqTRjr0bLOTSzqEl33G4lLzvW_MJF09LBvU-S3I6oyWjUhesQhxYhIrIAtRY_UnQ/s16000/Chicago%20Med%20-%2001.jpg" width="90%" /></a></div><br /><div>In the latest episode of NBC's "Chicago Med" (strangely titled "These Are Not The Droids You Are Looking For") that aired February 7, 2024, one of the stories involved a man having abdominal pains who was afraid of having surgery because his HMO wouldn't cover it. After he was initially discharged from the hospital, he returned feeling so bad that he needed emergency surgery. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9wkmQa3Js69MirX3qQt0_mjSfIiIcJrXC14vFtMwXj7TicbIwnNbfxK1DYe2j54RpoEc03_FzUySZrUuFZgiN2D43dhgo40GXfnR1_WxEwPNvBy-IuC-E46T3FiO-4qmDLqOF_dI6ED4G2eKvOkHM62vSH4XKrY_uvEr0hEf0PerwC_EraNM9raQI4ao/s16000/Chicago%20Med%20-%2002.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-right: 1em; width: 33%;"><img alt="Chicago Med's Crockett finding a brush bristle inside a man's intestines" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9wkmQa3Js69MirX3qQt0_mjSfIiIcJrXC14vFtMwXj7TicbIwnNbfxK1DYe2j54RpoEc03_FzUySZrUuFZgiN2D43dhgo40GXfnR1_WxEwPNvBy-IuC-E46T3FiO-4qmDLqOF_dI6ED4G2eKvOkHM62vSH4XKrY_uvEr0hEf0PerwC_EraNM9raQI4ao/s16000/Chicago%20Med%20-%2002.jpg" style="border-width: 0px;" width="100%" /></a>Thanks to the expertise of Gaffney Chicago Medical Center's top surgeon, the smooth-talking Dr. Crockett, he discovered what caused "Floyd" to nearly die: a brush bristle. Specifically, a nylon brush bristle that could have come from anywhere. However, during Floyd's initial visit, he confided to Nurse Maggie that he was travelling the country and made many stops prior to arriving in Chicago. Because one of those cities was Memphis, Nurse Maggie (the lady in the blue scrubs in the picture above) made the "brilliant" conclusion that the bristle in question was consumed by Floyd (the man in the picture above who is writhing in pain) when he had some of Memphis' legendary barbecue. The "astute" Dr. Crockett concurred, stating that there "a bunch of documented cases" related to loose bristles found in barbecue. "One patient even died" according to the "doctor." Another <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTkvIlU5fgvryCGslvPl8MkjjCgRA52UlPz8V2mgRUxQP9Ru__ilYtGL0qvkIGC0SL5Fcd3Y_-LVWwW7C4DFZuf94uZZ69lz32x0Kr1snvHY9OPqm3V8rGzu9yKI9kb9u4tc-wJ55oJe_6VPLCTw3_jTeRLepUUk04b8WmAugE-_pO5RrGSwpV2wSVJ0s/s16000/Chicago%20Med%20-%2003.jpg" target="_blank">doctor</a> coined this "phenomenon" "The Magic Bristle Theory" that apparently afflicts anyone eating barbecue, especially if it comes from Memphis. Afterwards the two doctors, believing that having a barbecue was a bad omen, decided to have a fish fry instead, because fish is <b>soooo</b> safe to eat (I say that with a lot of sarcasm).</div><br /><div>Okay, where should I start in debunking this B.S.? There is no such thing as a "magic bristle theory" involving barbecue, something that I'm saying not as an expert but as a Memphian who ate a lot of barbecue in my fifty-plus years of living without incident. Also, I can not recall anyone having an experience remotely related to Chicago Med's "theory" about barbecue. Although I'm primarily defending Memphis barbecue, I've had other styles of barbecue that didn't put my life in jeopardy. That's not to say that a bristle (or, more realistically, bone chips) could never appear in a pulled pork sandwich or a slice of brisket, but "Floyd" could have swallowed that bristle while eating a Chicago-style Italian beef sandwich or a deep dish pizza ("Floyd" said he ate that before returning to the hospital) or anything else. No one food corners the market on potential hazards, so I suggest that the writers for "Chicago Med" to not use a broad brush to malign barbecue, particularly if it comes from Memphis. It's misleading and downright insulting to the barbecue community (by the way, if there are "documented cases" of foreign objects dropped in barbecue, mention them by name so the public can know).</div><div><br /></div><div>Generally speaking, Chicago Med (one of NBC's "One Chicago" shows) is a good show that's pleasantly entertaining. If the writers and showrunners are looking for ideas for another episode, I have one that's a doozy. It goes like this: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtG_UDd-37h1xEcUiCIki9VCUXcMyWOLADmp9TwBvi4kskCDdC3KqD9pzBPYYdl7ybwAkszsDpOjJfQ8j_DA_h-mRW7dykYKv-YthjzUogQKEPARLKVGZ__snkrMJx8sBNPh4zg403fRlKgt6mW36OTUr7C1Xh2PC64OlHdS7CFgdQAw4fZ0wNRlIRBw/s16000/Chicago%20Med%20-%2004.jpg" target="_blank">Dr. Crockett</a> (an Iranian-American with a strong Creole accent) gets the "hots" for Nurse Maggie, sweet talking her into going out on a date. But before Crockett's shift ends, he gets a patient who desperately needs open heart surgery. Crockett performs the surgery while thinking about "knocking boots" with Nurse Maggie. After the surgery, Crockett and Maggie go out on the town and eventually make it back to his apartment for, well, you know. Overall, a happy ending for everyone accept the patient, who needs another surgery to remove the clamps that Crockett left in his chest.</div><div><br /></div><div>By the way, medical tools like clamps and scalpels are <a href="https://listverse.com/2018/11/22/10-troubling-items-left-in-patients-after-surgery/" target="_blank">left in patients</a> quite often, probably outnumbering incidents involving foreign objects in barbecue. Does that mean all doctors are idiots? No, but bad things happen sometimes and that shouldn't be distorted to represent a false reality. Overall, Memphis barbecue is both good and safe, despite what any TV show says.</div><div><br /></div><div>Website: <a href="https://www.nbc.com/chicago-med" target="_blank">NBC.com/Chicago-Med</a></div><div><br /></div><div>NOTE: For this episode, click <a href="https://transcripts.foreverdreaming.org/viewtopic.php?p=259685" title="">here</a> to read the transcript.</div>Ken's Food Findhttp://www.blogger.com/profile/06127318313144406448noreply@blogger.com0tag:blogger.com,1999:blog-1801589893641945356.post-31565608466909949542023-12-23T13:29:00.001-06:002024-02-13T14:15:06.445-06:00Fresh Gulf Shrimp<p><span style="color: #cc0000;"><b>Fresh Fry!</b></span></p><p>As 2023 comes to a close, I wanted to recognize a company that has been supportive of this blog and the social media elements related to it. In Fresh Gulf Shrimp, the owners are one of KFF's best supporters on <a href="https://instagram.com/kens_food_find" target="_blank">Instagram</a> and <a href="https://twitter.com/kensfoodfind" target="_blank">Twitter (aka "X")</a>, bolstering some of the things that I posted on the platform. To show my appreciation, I wanted to highlight Fresh Gulf Shrimp (FGS) for the delicious Po' Boy sandwiches that it serves. However, I discovered that shrimp and fish aren't the only things on the menu. For those with a sweet tooth, there's a seafood restaurant that they're sure to love.</p><p>In over five decades of living, I have never had a deep fried Twinkie. For years, I have heard people talk about how delicious it was, and that it was a guilty pleasure to have. However, I have never been moved to seek out this sugary confection because I'm not that much of a sweet freak. Still, my curiosity always linger whenever I encounter new things, so during a day when I was getting lunch at Fresh Gulf Shrimp's Oak Court Mall restaurant, I saw destiny. After I ordered one of FGS's platters (more on that later), I browsed the menu while waiting on my order. Then there it was, the dessert menu featuring all of Fresh Gulf Shrimp's desserts. All of them being deep fried, the restaurant serves Fried Oreos, Red Velvet Funnel Cake, Red Velvet Oreos and the dessert that I got, Deep Fried Twinkies. I wasn't sure whether to get them or not (especially after leaving the doctor's office that advised me to cut back on sugar), but my curiosity overcame my judgement. I added it to my order and made the most of it.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkffxMU5zezhI9adOyRsz5O2Na7j5qCKOPvcceK3u7PBOaO3af0uDujU3_q-S291soWI1UKR1gESwJG3BwqmGwKsCCh6cAOgwJJmICLQz9VAe0AqC4iFQXo6d8QRYYCaSsDNSAwgKvpTRopRAn1ShtDodcRDRcgdBVxyE75AYNGolP-_LC7MdCPEXCfdg/s1000/Fresh%20Gulf%20Shrimp%20-%202%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Deep Fried Twinkies from Fresh Gulf Shrimp in Memphis, TN" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkffxMU5zezhI9adOyRsz5O2Na7j5qCKOPvcceK3u7PBOaO3af0uDujU3_q-S291soWI1UKR1gESwJG3BwqmGwKsCCh6cAOgwJJmICLQz9VAe0AqC4iFQXo6d8QRYYCaSsDNSAwgKvpTRopRAn1ShtDodcRDRcgdBVxyE75AYNGolP-_LC7MdCPEXCfdg/s16000/Fresh%20Gulf%20Shrimp%20-%202%20-%20Urbanspoon.jpg" width="90%" /></a></div>To say that eating a carnival-style deep fried Twinkie is a sugar rush would be understating the experience. Between the copious amount of powdered sugar, the liquified cream oozing from the top of the Twinkies and the sweetness in the pastry itself, I got a bit of a sugar high. It was very tasty and a joy to eat, but it isn't something that I could eat every day without risk of going into a diabetic coma. For those looking for a sugar extravaganza, a deep fried Twinkie is great dessert to get. As for my curiosity, I believe I will give my old kidneys a rest before I try another of Fresh Gulf Shrimp's desserts.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlhPyCkmYvroUGw5qGQ6BAfGn5W2NH3TuhfZh1MoEDDL_s_e78Kyd1mBx8YKNIWStE86kREPEQpiffJRAhLZXNhUlozG2C1yjKKw4-SlbxkTM-hqr2y5BzVbOOY0AiqEuW5Kk4AyZFTCNyleD12Npns40jY-iR_zPr6GfwmmZGmuUSiMZeJjKAtryxew/s16000/Fresh%20Gulf%20Shrimp%20-%203%20-%20Urbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-right: 1em; width: 33%;"><img alt="Sailor's Platter from Fresh Gulf Shrimp in Memphis, TN" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlhPyCkmYvroUGw5qGQ6BAfGn5W2NH3TuhfZh1MoEDDL_s_e78Kyd1mBx8YKNIWStE86kREPEQpiffJRAhLZXNhUlozG2C1yjKKw4-SlbxkTM-hqr2y5BzVbOOY0AiqEuW5Kk4AyZFTCNyleD12Npns40jY-iR_zPr6GfwmmZGmuUSiMZeJjKAtryxew/s16000/Fresh%20Gulf%20Shrimp%20-%203%20-%20Urbanspoon.jpg" style="border-width: 0px;" width="100%" /></a><div>As for the meal that I got before the dessert, it was good but not as gratifying as the Twinkies. The Sailor's Platter is the kind of meal that my Dad would love (more like a "catfish basket" than what he got at <a href="https://www.kensfoodfind.com/2023/11/ben-yay.html" target="_blank">Ben Yay's</a> and more generous that his favorite place <a href="https://www.tumblr.com/kensfoodfind/713614749033725952/dads-favorite-restaurant-a-a-a-a-website" target="_blank">Pappadeaux's</a>). The platter consists of four pieces of fried catfish filets (although FGS's online menu list two catfish pieces) and numerous pieces of fried shrimp. As far as taste go, the catfish was pretty typical and similar to most Soul Food restaurants that serve it. On the other hand, the fried shrimp was quite flavorful, with seasoning that was mild yet impactful. Along with the French fries, the Sailor's Platter was quite the meal, even without the fried Twinkies.</div><p><b style="color: #cc0000;">Sammie Time!</b></p><p>It's not often that I talk about my work at my main job (which is not at the FedExForum). For the past nine years, I have worked at FlagCenter.com as a <a href="https://en.wikipedia.org/wiki/Prepress" target="_blank">prepress</a> specialist whose primary job is to set up artwork for printing. Although I am often referred to as the "in-house graphic artist" at the flag store, I mostly take the artwork of others to make custom flags and banners for customers all across the country. Even though my job is mostly technical, I can summon the creative juices when the need arises for those who need that service. Overall, my job as a prepress technician rarely overlaps my food blogging hobby, but an order for a custom canopy tent (another product FlagCenter offers) brought me into contact with the friendly people at Fresh Gulf Shrimp. The owner needed a canopy tent for an out-of-town convention where she sought to expand her business. I'm not sure if she achieved her goal, but if the lead item was the PoBoy901, I can't see any reason for the effort not being successful.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhU1frK8Fvn0p5JsKGynJLGzJ2XgcN5KhNzL9-vYgTMADKgO0fQRSLkMBIZaYJeC_FQy8zsIb_rGBp8OxkbXhOGbQFVVwabPqGgT_JGX6PGGWjcwzqB95YvgVlF3zEs8I-fXqy3ozPnPy8DL201663i905AThCm9wcrs1Ex1nYcz0CLjDYtL5x5fsm/s1000/Fresh%20Gulf%20Shrimp%20-%201%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhU1frK8Fvn0p5JsKGynJLGzJ2XgcN5KhNzL9-vYgTMADKgO0fQRSLkMBIZaYJeC_FQy8zsIb_rGBp8OxkbXhOGbQFVVwabPqGgT_JGX6PGGWjcwzqB95YvgVlF3zEs8I-fXqy3ozPnPy8DL201663i905AThCm9wcrs1Ex1nYcz0CLjDYtL5x5fsm/s16000/Fresh%20Gulf%20Shrimp%20-%201%20-%20Urbanspoon.jpg" width="90%" /></a></div><br /><div dir="ltr" style="text-align: left;" trbidi="on">Shortly after the custom canopy project was finished, the owner (Jacqueline Johnson) urged me to visit their food trailer at the 2022 Memphis in May World Barbecue Cooking contest at Tiger Lane (or is it still called the "fairgrounds"). Seeing that I was going to the event to see <a href="https://www.kensfoodfind.com/2013/12/hattie-b-hot-chicken.html#Moody" target="_blank">friends</a> and enjoy great barbecue, I took a little time to visit the guys at Fresh Gulf Shrimp. I ended up getting the signature item, the PoBoy901. The sandwich packed a lot of tasty shrimp over lettuce and tomato slices, all within a seven-inch bun. The Po' Boy consisted of a lot of fried shrimp smothered with FGS's own remoulade sauce (called "Remoulade901"). Despite it being a being more than a handful, it wasn't much of a hassle to eat, even when I was standing up (it was less messy than the barbecue that I had). While the shrimp was delicious by itself, the remoulade sauce really enhanced the flavor (it also made a big difference in the seafood platter that I had). Everything about the Po' Boy (even the bun) was fresh and delicious, probably one of the best things that I had at a <u>barbecue</u> festival. Overall, it is a really good sandwich that I recommend to anyone who loves Po' Boys.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">SIDE NOTE: Although the emphasis is on fried food, Fresh Gulf Shrimp also serves grilled and steamed seafood. Notably, FGS serves "boils" consisting of shrimp, snow crab, lobster tails and even turkey necks. Given that most "boils" that I encountered consisted of a lot of food, I will let others venture into that realm at Fresh Gulf Shrimp.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">To sum it up, I have nothing but praise for Fresh Gulf Shrimp. The seafood is excellent and its confections are amazing. It's definitely a cut above the average mall restaurant in terms of both quality and service. To be fair, referring to it as a "mall food court restaurant" is mischaracterizing the restaurant because it is more than that. Fresh Gulf Shrimp is better known for catering, be it private parties or public events like the Beale Street Music Festival (or whatever the festival is called now). I want to wish Ms. Johnson and her staff the best of success with the hope of the restaurant opening more locations in the future.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">Website: <a href="http://www.fresh-gulf-shrimp.com">www.Fresh-Gulf-Shrimp.com</a></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><b>NOTE</b>: In case you're interested, you can follow Ken's Food Find on <a href="https://www.threads.net/@kensfoodfind" target="_blank">Threads</a>. The social media platform is a nice alternative to the "X".</div>Ken's Food Findhttp://www.blogger.com/profile/06127318313144406448noreply@blogger.com0tag:blogger.com,1999:blog-1801589893641945356.post-88448806513455070902023-11-09T16:13:00.009-06:002024-02-13T14:16:56.025-06:00Ben Yay's<p><b><span style="color: #cc0000;">A Special Occasion</span></b></p><p>In keeping with a new tradition, I treated myself to a nice dinner on my birthday. After visits to fancy restaurants like <a href="https://www.kensfoodfind.com/2022/10/bari.html" target="_blank">Bari</a> and <a href="https://www.kensfoodfind.com/2022/09/bishop.html" target="_blank">Bishop</a>, I decided to dress it down a bit by dining at Ben Yay's. Formerly a fast food chicken joint (<a href="https://www.kensfoodfind.com/2012/01/krispy-krunchy-chicken.html" target="_blank">Krispy Krunchy Chicken</a>), the late Chef Gary Williams turned it into the Creole restaurant DejaVu. Unfortunately, Chef Gary ran into <a href="https://www.commercialappeal.com/story/entertainment/dining/reviews/2018/01/04/williams-shuts-doors-dejavu-plans-comeback-spring/1003651001/" target="_blank">financial trouble</a> and had to give up ownership of his restaurants, including his original Florida Street location that introduced me to his delicious gumbo. Fortunately, Ben Yay's is carrying on Williams' legacy of great Creole cuisine that is still popular with many Memphians.</p><p>Unlike previous birthday dinners (with the <a href="https://www.kensfoodfind.com/2010/10/majestic-grille.html" target="_blank">Majestic Grille</a> being the exception), I never knew what to expect from the restaurant. In the case of Ben Yay's, I had some familiarity with the menu due to my many late night visits there. There was one item in particular that I wanted to get that I never had sober (by the way, I have recently cut back on alcohol consumption by a lot for health reasons). I will discuss it later but first, I want to focus on the appetizer.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKfvc81GneV52sCI0EDs1QoVoOQSGAY1XJ5vxhVfihZk97frTjJlxWiZQb-2KpK6tZIKc52XXWZM-Ohi4pqEikDys1IuPXiUZeEveAyTtCzDzQAnydHks3yinbENDAG2u65jXbA-tc0ysAaXbYLOmB1yozFEt0Hb0szk0hEHmg5vWXx4ySMWGekwdg794/s1000/Ben%20Yay's%20-%202%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Seafood Balls from Ben Yay's in Memphis, TN" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKfvc81GneV52sCI0EDs1QoVoOQSGAY1XJ5vxhVfihZk97frTjJlxWiZQb-2KpK6tZIKc52XXWZM-Ohi4pqEikDys1IuPXiUZeEveAyTtCzDzQAnydHks3yinbENDAG2u65jXbA-tc0ysAaXbYLOmB1yozFEt0Hb0szk0hEHmg5vWXx4ySMWGekwdg794/s16000/Ben%20Yay's%20-%202%20-%20Urbanspoon.jpg" width="90%" /></a></div><p>At first, I intended to get the Boudin Balls, but was persuaded to get something else. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiHPdgysueF1zYc2xAiXIzT-BJSKDLEdhNBNvFhCzSnnVBkbmIbUJGbdmTCytMzTsLoOkPXuv5NgWPvbV7HhWNRwMMjKtKnafjP868f9pm5cykXAKkJDvZhqB5KXvsr_DXWaqrEUYuGhqvAFjNLhhsY3X603u5nCac_MiGPLDo3fpQKZt2kkfDOHuBNGc/s16000/Nikki%20McCain%20-%201%20-%20cropped.jpg" target="_blank">Nikki</a>, my server for the evening, urged me to get the Seafood Balls for an appetizer. Given my longtime relationship with her during Nikki's previous stints at other restaurants and bars (including an establishment that made a "silly" decision in not retaining her services), I trusted her advice in going with the Seafood Balls. It turned out to be a very good choice, for the spicy appetizer was excellent. Fried in a catfish-style cornmeal breading, the "balls" consists of salmon, shrimp, cream cheese and green onions that gives it that spicy flavor. With Remoulade sauce for dipping, the Seafood Balls were great and could be a meal by itself. With it being so rich in substance, I wasn't sure if I had enough room in my stomach for the main course, but I had the "balls" to go on.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3K93CbuEI3aVJqCetwSwoyEXUlCwkeMC5oxDiOXFmPrPTkRxT_O_nVMyuI6tY8HwqVc9D8rfzr2ikAEGQ1wj56-u1TWX-x2FPhJ1xi1qXccQi9AGQ3ao0c1ncty3LmOQ5WvDLzj6vAbRRLNo6UK4ZzMp8fCfbkDIYyb8cZ5n-4cc4ZHYXAOH8GlraDg/s1000/Ben%20Yay's%20-%201%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The DejaVu Special from Ben Yay's in Memphis, TN" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3K93CbuEI3aVJqCetwSwoyEXUlCwkeMC5oxDiOXFmPrPTkRxT_O_nVMyuI6tY8HwqVc9D8rfzr2ikAEGQ1wj56-u1TWX-x2FPhJ1xi1qXccQi9AGQ3ao0c1ncty3LmOQ5WvDLzj6vAbRRLNo6UK4ZzMp8fCfbkDIYyb8cZ5n-4cc4ZHYXAOH8GlraDg/s16000/Ben%20Yay's%20-%201%20-%20Urbanspoon.jpg" width="90%" /></a></div><p>Once I finished eating the appetizer, I pressed on to the main course. The DejaVu Special, named in honor of the restaurant that Ben Yay's inherited its legacy from, is a Creole masterpiece. Consisting of a fried catfish filet atop Pimento cheese grits and smothered with Crawfish Étouffée, this really hit the spot. Extremely spicy in flavor (owing in part to the saltiness), both the étouffé and the catfish were very tasty. It definitely had that New Orleans flare that I encountered in past dining experiences in that city. The cheese grits added a soothing balance to the entrée, making it an overall wonderful meal.</p><p>SIDE NOTE: I wanted to wash my dinner down with a Louisiana beer, but Ben Yay's didn't have any. Not even an Abita beer that I've had in places ranging from <a href="https://www.kensfoodfind.com/2012/05/battle-of-downtown-memphis-sliders-part.html#felicia" target="_blank">Felicia Suzanne's</a> (an upscale restaurant that was located a block from Ben Yay's before it closed) to <a href="http://www.kensfoodfind.com/2012/12/the-battle-of-downtown-memphis-sliders.html#hooters" target="_blank">Hooters</a> (given that it only sells the very potent Abita Andygator, I'm glad that I didn't get that). Even an Abita Purple Haze (not a fan) would have sufficed, but I had to settle for a Pabst Blue Ribbon to drink with my Creole dinner. Far be it for me to tell anyone how to run a business, but not having a genuine Louisiana beer isn't a good look for a Creole/Cajun restaurant, in my opinion.</p><p>SIDE-SIDE NOTE: If Ben Yay's gets any Abita beer, I recommend the FlufferNutter. Although I never had it, the name alone cracks me up. 🤣</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdijXBPAUgIYPOSgQr_rT6yxuPKK0pnR_-2ObGMfg8jMCxmDxc7fDDDU3GwiutqtWXZ0W0IkdzVe2x1kz2kM5XSOkhlMw-K5ONzHsmc8DKeDfb4PsA9VQwhk2nyHcMvcHd1felnfcGMuL3D01kmxkYW9U2fV_1Izjzhk7eCM3C_xL03xkSfagom03Nq0A/s1000/Ben%20Yay's%20-%203%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Bourbon Bread Pudding from Ben Yay's in Memphis, TN" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdijXBPAUgIYPOSgQr_rT6yxuPKK0pnR_-2ObGMfg8jMCxmDxc7fDDDU3GwiutqtWXZ0W0IkdzVe2x1kz2kM5XSOkhlMw-K5ONzHsmc8DKeDfb4PsA9VQwhk2nyHcMvcHd1felnfcGMuL3D01kmxkYW9U2fV_1Izjzhk7eCM3C_xL03xkSfagom03Nq0A/s16000/Ben%20Yay's%20-%203%20-%20Urbanspoon.jpg" width="90%" /></a></div><p>For dessert, I got the Bourbon Bread Pudding. This usually isn't something that I would eat, but it seemed a more appropriate choice than the other options on the menu. In terms of taste, it is somewhat similar to French toast but sweeter and more gooey. After eating the Seafood Balls and the DejaVu Special, I didn't have much room in my stomach for anything else. Given the richness of the bread pudding, I was only able to take a few bites before tapping out. While bread pudding isn't among my favorite desserts, I could make an exception for Ben Yay's "Bourbon."</p><p>In all, my birthday dinner was great. Everything that I had was superb, accompanied by outstanding service. Kudos to both Nikki and the kitchen staff for making my special day memorable. If I ever need a restaurant to celebrate a special occasion, Ben Yay's is on my short list of places to choose from.</p><p><b><span style="color: #cc0000;">For Dad</span></b></p><p>The previous year, I took my Dad to Ben Yay's for Father's Day. With him being a huge fan of <a href="https://www.tumblr.com/kensfoodfind/713614749033725952/dads-favorite-restaurant-a-a-a-a-website" target="_blank">Pappadeaux</a>, the New Orleans-themed restaurant chain with locations scattered across the United States but not in Memphis (or New Orleans). With the closet Pappadeaux restaurant being over two hundred miles away in Birmingham, Alabama, I tried to find something that was at least somewhat close to what my Dad is accustomed to while getting away from the corporate restaurant shtick (or course, this is ironic given who owns Ben Yay's, but more thoughts on that later). However, I didn't plan our dinner well because among other things, I didn't take accessibility parking into consideration with my Dad being eighty-five years old at the time and walking with a cane. With Ben Yay's situated on Main Street between Monroe and Union avenues and the scarcity of Downtown Memphis parking, getting my Dad to walk from Monroe Avenue to the restaurant was a bit much. I regret not planning better for my Dad, but he persevered in getting to Ben Yay's. It seems that sometimes, going to a spacious suburban restaurant with its own parking lot is a good thing, even if it's part of a "chain" (if you're interested in more of my thoughts about chain restaurants, click <a href="https://www.kensfoodfind.com/2013/04/thoughts-about-restaurants.html" target="_blank">here</a>).</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4iIDmsWC4XrXEr9t8N3vP4JGS4Z-Q7RjGueq5laNCMGdZuLR_imWpiYnQGlrWrqJ66lYax1uGdT7e9S-1hu0TKeG4oB4TOx_7PvlilOtuIhuZ0qB6HHmyUJ2R59fQApdb2dRAf_SYXM3fJirKZbwtwH-WUQA230uwLDG-JKKyZ8yaggJUd4atGhGiEaE/s16000/Ben%20Yay's%20-%205%20-%20Urbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-right: 1em; width: 50%;"><img alt="The Catfish Basket from Ben Yay's in Memphis, TN" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4iIDmsWC4XrXEr9t8N3vP4JGS4Z-Q7RjGueq5laNCMGdZuLR_imWpiYnQGlrWrqJ66lYax1uGdT7e9S-1hu0TKeG4oB4TOx_7PvlilOtuIhuZ0qB6HHmyUJ2R59fQApdb2dRAf_SYXM3fJirKZbwtwH-WUQA230uwLDG-JKKyZ8yaggJUd4atGhGiEaE/s16000/Ben%20Yay's%20-%205%20-%20Urbanspoon.jpg" style="border-width: 0px;" width="100%" /></a>As far as what my Dad had, he got the Catfish Basket. As you can see, the "basket" consists of only two catfish filets along with two sides. While my Dad liked the catfish, he felt that the menu was a little misleading. Instead of getting a <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg41Pcxbax0zZCQnycV8Yme1VNq-vEkvxLEhSHf_SB7qsa7xtJPe3setZPZ7qqdn4Onu_0-e64G9LBcNzhqhUydRgUOkoRwyL3OwS96QmRusySa8J8-McFMO0NHeZmUTMz9wf-RYc6DU4glYo3XcQ9FjuNPWrVWf0S0QNXK30ufVQpC-DaxaNpBDMf8Tjc/s16000/Pappadeaux%20-%201.jpg" target="_blank">huge plate of food</a>, my Dad got a little less than he expected. Again, I want to stress that my Dad liked the catfish, spinach and potatoes, but he had a big appetite that wasn't satisfied. In hindsight, I should have recommended the DejaVu Special, a meal more befitting of his stature. The next time I plan a dinner for my hard-to-satisfy Dad who has special needs, I will plan accordingly (as in asking him where he wants to go, as opposed to making assumptions).</p><p>SIDE NOTE: Maybe for my next birthday, I should get my Dad to treat me to dinner at Ben Yay's where I can help him achieve a better experience. That is not an easy task but I believe it's worth it.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhaH65baS20fBRfRtRh5KKDidyk2Rl7Qh5H4FXjoZhTWoeipv8cw4QP_0hCiQUQ34yrCqHlr1bSXH44GtCX24bT67Bzn6SuTASjS-0oxJLDm8wPgEiJAAoy-v9mRMclrPJtKyqe3r8mWeKFCsfIj3CD-j6Jeuqr2upp8FxbuRC0ykr8Urt9b5MpOeMTDU/s16000/Ben%20Yay's%20-%204%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Praline Duck from Ben Yay's in Memphis, TN" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhaH65baS20fBRfRtRh5KKDidyk2Rl7Qh5H4FXjoZhTWoeipv8cw4QP_0hCiQUQ34yrCqHlr1bSXH44GtCX24bT67Bzn6SuTASjS-0oxJLDm8wPgEiJAAoy-v9mRMclrPJtKyqe3r8mWeKFCsfIj3CD-j6Jeuqr2upp8FxbuRC0ykr8Urt9b5MpOeMTDU/s16000/Ben%20Yay's%20-%204%20-%20Urbanspoon.jpg" width="90%" /></a></div><p>As for myself, I got one of Ben Yay's more exotic dishes, the Praline Duck. The entrée consists of sliced duck and a medley of vegetables including scallions ("green onions"), diced tomatoes, sweet potatoes and walnuts (not sure if a walnut is a fruit or a vegetable) immersed in a Praline vinaigrette. To me, the sweet and sour taste of the entrée seems more like a Chinese dish than a Creole staple, but the Praline Duck was very tasty and enjoyable.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvSRvvozX8OE0vbSFuc1sbUdIKC8uocPqWkYu91Uw3WDkmXntfShK29oS6f-UgJ-CCA4D8QyRkinuZqgXzBYngfpCYMkTVGKf5_mil_ZjQ9rvnBxJ9OY4AKren5QOeNK5q0iqGVO9jrq9WBaL4wVVfWm25r3MGTNsKT_GKfnQ8oWisu7Sgk2h3SkirU4/s16000/Ben%20Yay's%20-%206%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Gator Bites from Ben Yay's in Memphis, TN" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvSRvvozX8OE0vbSFuc1sbUdIKC8uocPqWkYu91Uw3WDkmXntfShK29oS6f-UgJ-CCA4D8QyRkinuZqgXzBYngfpCYMkTVGKf5_mil_ZjQ9rvnBxJ9OY4AKren5QOeNK5q0iqGVO9jrq9WBaL4wVVfWm25r3MGTNsKT_GKfnQ8oWisu7Sgk2h3SkirU4/s16000/Ben%20Yay's%20-%206%20-%20Urbanspoon.jpg" width="90%" /></a></div><p>Prior to getting our main courses, my Dad and I shared a delicious appetizer. In recalling the years I spent in Florida, I urged my Dad to try the Gator Bites. Made up of breaded cuts of alligator that tastes like chicken with a more tender texture, the "bites" were a delightful appetizer that both my Dad and I bonded over. With the lettuce and Remoulade sauce, I believe my Dad got more of a meal from the Gator Bites than from his main course. In all, the Gator Bites are a great appetizer that can stand on its own.</p><p><b><span style="color: #cc0000;">Upping The Steaks</span></b></p><p>Ben Yay's has a tremendous menu of good things that I could write a book about. While I won't go on and on about everything that Ben Yay's offers, I will mention one of the best. The Delmonico Steak is one the most unique entrées that I've ever had. I knew going in that the steak was going to be something unlike any that I ever had, but it didn't prepare me for the plate that Nikki brought me.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWUeCXZ8qTMN_hrLIvBqgBQPJTDVPrwUpL0jqCJfdn-lr5Qfmi_olWT6GUzRemNRExe0nhndrS8_3UXxyNfR3kyCBM61xRfDGll8lQhQJtn6l3l9nn_YnGwqVR3icuHZ7TzH-O4aks600gNgyfeXAfVq9V38Y0RIz_u6EbZcFu5ozpxW2JELch3A_pfkk/s994/Ben%20Yay's%20-%207%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Delmonico Steak Ben Yay's in Memphis, TN" border="0" data-original-height="745" data-original-width="994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWUeCXZ8qTMN_hrLIvBqgBQPJTDVPrwUpL0jqCJfdn-lr5Qfmi_olWT6GUzRemNRExe0nhndrS8_3UXxyNfR3kyCBM61xRfDGll8lQhQJtn6l3l9nn_YnGwqVR3icuHZ7TzH-O4aks600gNgyfeXAfVq9V38Y0RIz_u6EbZcFu5ozpxW2JELch3A_pfkk/s16000/Ben%20Yay's%20-%207%20-%20Urbanspoon.jpg" width="90%" /></a></div><p>The Delmonico Steak is huge. A 16 oz. steak (I'm guessing ribeye) topped with fried onions and cilantro and setting atop a bed of Delmonico potatoes (needless to say, that is a lot of food). Fortunately, the medium rare steak was tender and easy to slice, so I didn't have any trouble digging in. The steak itself was okay as far as tastiness, for although it was perfectly cooked from a temperature standpoint, it lacked that combination of salt and other seasoning that enhances a steak. That said, the steak didn't need any of that, for the charred broccoli, cilantro, fried onions and creamy cheese potatoes more than made up for any lack of flavor from the steak. The Delmonico Potatoes, a dish inspired by an early 20th Century New York City restaurant, consisted of cheddar cheese and a heavy whipping cream that combined for an extremely calorie-laden "side." The tasty potatoes were so filling that I couldn't eat all of it, leaving a good amount of it on my plate (but I did finish the steak😊). Overall, it was a very delicious meal and a great dining experience.</p><p>CORRECTION: As opposed to an "UPDATE" that I normally do when I edit a blog post, this is a "correction" that I felt needed to be made. First, the "Delmonico Steak" is an actual thing, inspired by the New York City that is <a href="https://www.theoriginaldelmonicos.com/" target="_blank">STILL OPEN</a>. When I referred to Delmonico's as "an early 20th Century New York City restaurant," I assumed it was in the past. Although it closed in 1923, it reopened three years later and is still going strong as one of America's best Italian Steakhouses. The "Delmonico Steak" is one of the restaurant's signature dishes, which according to <a href="https://en.wikipedia.org/wiki/Delmonico_steak" target="_blank">Wikipedia</a> is "a thick-cut preparation popularized by Delmonico's restaurant in New York City during the mid-19th century." It says that a true <a href="https://en.wikipedia.org/wiki/File:Delmonico_Steak.jpg" target="_blank">"Delmonico Steak"</a> is a three-inch cut of Chuck Eye beef although my steak, while thick, wasn't nearly that beefy. Nonetheless, Ben Yay's version was very good and a pleasure to eat. Looking forward to getting it again soon.</p><p>In conclusion, Ben Yay's is a great restaurant for all things Creole and beyond. What I mentioned in this review only scratches the surface of what Ben Yay's offers (including brunch, something that I'm anxious to try). In addition to great food, the service at Ben Yay's is exceptional. Nikki (who is also a manager) and the rest of the staff does a great job at ensuring guests having everything they need for a great dining experience. It's something that another restaurant, <a href="https://www.kensfoodfind.com/2021/09/sugar-grits.html" target="_blank">Sugar Grits</a>, can learn from. Coincidently, both eateries are a part of the group of restaurants owned by <a href="https://www.tandemrp.team/" target="_blank">Tandem Restaurant Partners</a>. It's hard to believe the difference between the two restaurants in terms of both food quality and service, but it goes to show that good management can make a difference. So unlike with Sugar Grits, I can with good conscience recommend Ben Yay's to anyone yearning for great food in a beautiful environment.</p><p>NOTE: Ben Yay's also has a restaurant in Jonesboro, Arkansas for those living in the northeastern part of the state.</p><p>Website: <a href="http://Benyays.co" target="restaurant">BenYays.co</a></p>
Check out Ben Yay's on<br /><a href="https://www.instagram.com/benyays901" target="instagram"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQyVIL0hx2yf3KTIw7LL1fuxEFnwK6fLJjp9L7S0y229Qxz0hUdQUR5N_HtqaVdmwial8LV3npKCQAJMSegCtgCqW7ocn921PEYWZif1iEbH3VHOKVz3nPFaS1exsjnOWgi2tfGI_j3ww/s0/instagram-logo_KFF_half.png" width="100" /></a><br />You'll love the photos!Ken's Food Findhttp://www.blogger.com/profile/06127318313144406448noreply@blogger.com0tag:blogger.com,1999:blog-1801589893641945356.post-46960759160409491382023-07-15T12:05:00.004-05:002024-02-13T14:19:01.225-06:00Mortimer's<!--AddThis Button BEGIN-->
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<br><b><span style="color: #cc0000;">Kickin' Chicken</span></b><br><p>It's not often that I focus on one particular item when reviewing a restaurant, but I am really impressed with the chicken dishes at Gulf Coast-themed Mortimer's. Primarily, I love the chicken tenders that are heavenly good and a favorite when I dine at the restaurant. However, I discovered that Mortimer's, while not on par with restaurants like <a href="https://www.kensfoodfind.com/2012/05/guss-world-famous-fried-chicken.html" target="_blank">Gus's</a> or <a href="https://www.kensfoodfind.com/2010/07/uncle-lous-fried-chicken_28.html" target="_blank">Uncle Lou's</a>, has a chicken menu that can more than hold its own with some of the best restaurants in Memphis. Although I tend to lean more to beef (as in steaks) as my preferred source for protein, I don't mind gnawing on tasty chicken whenever I get the chance.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0ixJD9CtJ8B7Ti0ZJMA1--BUArMME_iaHyOdqWsONVm4ZGOUPHuvmeMSkiOXWypczfYUVkLZPYPX8xUfpgMWSima0HRf8LeQqt7rV9-J3_khtI03qq6UP4XxDQ5ZBefOqbnJ-_y4ERpuPSAyS8igKDzRPTLxWtGAwOhzt-phajJ52UTqXFA0rJFI/s1000/Mortimer's%20-%204%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0ixJD9CtJ8B7Ti0ZJMA1--BUArMME_iaHyOdqWsONVm4ZGOUPHuvmeMSkiOXWypczfYUVkLZPYPX8xUfpgMWSima0HRf8LeQqt7rV9-J3_khtI03qq6UP4XxDQ5ZBefOqbnJ-_y4ERpuPSAyS8igKDzRPTLxWtGAwOhzt-phajJ52UTqXFA0rJFI/s16000/Mortimer's%20-%204%20-%20Urbanspoon.jpg" width="90%"></a></div><p><span>Before I start talking about Mortimer's delicious fried chicken, I want to give a shout out to one of the restaurant's other chicken entrées. The Chicken Beauregard, one of Mortimer's signature dishes, is grilled chicken smothered in Monterey Jack and Parmesan cheeses and covered with sautéed shrimp, mushrooms, crawfish and scallions. A uniquely tasty dish, the Chicken Beauregard has a bit of Gulf Coast flair emanating from the medley of seafood that jazzes up the flavorful chicken. With the melted cheese holding everything together and providing immense flavor to the entrée, the overall taste of the Chicken Beauregard is excellent. Although chicken tenders will be my primary go-to meal at Mortimer's, the Chicken Beauregard is a nice diversion on days when I'm craving something different.</span></p><p><b><span style="color: #cc0000;">Best Chicken Tenders in Memphis?</span></b></p><p>It's not often that I write about "bar food" or appetizers, but I am really impressed with the chicken tenders at Mortimer's. Unlike many restaurants that don't rise above average, Mortimer's chicken tenders is superb in terms of seasoning and crispiness. Compared with chicken joints like Jack Pirtle's and national chains like <a href="https://www.kensfoodfind.com/2011/06/kfc-midtown.html" target="_blank">KFC</a>, Mortimer's more than holds its own in cooking chicken. What's really impressive is the tenders' texture, for every tender that I've had is crispy, juicy and, well, tender. While I will stop short of proclaiming that Mortimer's has Memphis' best chicken tenders, you'll be hard pressed to find anything better.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0_Y96EfF6BmvwITsv4waMMwZQqF77isFSIG-g19un0BVIdHMw4hg4R4jIvP1PtBn2i6UwSDNdP6V7WiqrFn79fVu8wfAWg098rDU9Obq4ysCY1-Cl0jDt_YchUlL96p_JknEY86pTbLKO5Nx0kdk3oJWBReu_F2E3230qcHM9CR0Ia9PUtrx1SQcd/s16000/Mortimer's%20-%201%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0_Y96EfF6BmvwITsv4waMMwZQqF77isFSIG-g19un0BVIdHMw4hg4R4jIvP1PtBn2i6UwSDNdP6V7WiqrFn79fVu8wfAWg098rDU9Obq4ysCY1-Cl0jDt_YchUlL96p_JknEY86pTbLKO5Nx0kdk3oJWBReu_F2E3230qcHM9CR0Ia9PUtrx1SQcd/s16000/Mortimer's%20-%201%20-%20Urbanspoon.jpg" width="90%"></a></div><br><p>SIDE NOTE: While the chicken tenders are extremely good on their own, they are even better when it's dipped in blue cheese. YUM! 😊</p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6Emgjy9Pyv2iAu4YatJk5rF6--iAN1V7SlyBB9SDaweGEogQcFJvNfOIIKZ3Qf7y8D69L8g_TS7XNLkzu2KsN-IxKQuCYTxAG0MARiL5-1pORphAYFRGMeMbmTb4CACfOho5msPnQx0lyNYol9n6EGxrlan_CaG5ERiYgFh0xzH4TZ2E4PXRrvQs/s1000/Mortimer's%20-%202%20-%20Urbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-right: 1em; width: 33%;"><img alt="Cornbread sticks from Mortimer's in Memphis, TN" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6Emgjy9Pyv2iAu4YatJk5rF6--iAN1V7SlyBB9SDaweGEogQcFJvNfOIIKZ3Qf7y8D69L8g_TS7XNLkzu2KsN-IxKQuCYTxAG0MARiL5-1pORphAYFRGMeMbmTb4CACfOho5msPnQx0lyNYol9n6EGxrlan_CaG5ERiYgFh0xzH4TZ2E4PXRrvQs/s16000/Mortimer's%20-%202%20-%20Urbanspoon.jpg" style="border-width: 0px;" width="100%"></a><div>In addition to side items like fries and vegetables that accompany most Mortimer entrées, the restaurant offers bread options. I highly recommend the corn bread, a collection of sweet-tasting sticks of baking perfection. The corn bread sticks have a nice buttery taste that is delicious! I believe the restaurant uses the same recipe as <a href="https://www.kensfoodfind.com/2012/12/the-little-tea-shop.html" target="_blank">The Little Tea Shop</a>, a charming place and Downtown Memphis legend that I hope will open its doors again in the future, barring any pandemics. And even if it doesn't reopen, it's good to know that its legacy lives on with Mortimer's delicious cornbread sticks.</div><div><br></div><div><span style="color: #cc0000;"><b>Good Enough</b></span></div><div><br></div><div>For those looking for traditional fried chicken, Mortimer's got your hookup, on Tuesdays. As an option for one of its <a href="https://mortimersmemphis.com/lunch-specialties/" target="_blank">daily lunch specials</a>, diners can choose either "dark" or "white meat for the entrée. Because the chicken tenders typically come from the breast, I walked on the dark side by getting a thigh and a leg. Compared to the tenders, the "dark" pieces weren't as juicy even though the breading had the same tastiness as the chicken tenders (it's also very flaky, as greasy crumbs sprinkled on my clothes). Overall, the fried chicken was good and (with fries and collard greens) made for a nice meal, but it didn't impress me as much as Mortimer's tenders. Still, the fried chicken holds its own with most restaurants and is one of Mortimer's best menu choices.</div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSVh7I2axJoQzNpEQyzm2euegEqNOxhhY9IuZCZBUPalhzoBAmDle4eYBy1l6gAxf7LfcFTlODmgTe75V5xiKOZZsTA_YPvxjGtuC4nw7xKkPna66NBdZlFJX8lwZlJuev5XLslu8K4ewQnoMNvrZBxEA1lZnWoZ3hZIST3S3AiTks0bxftqIz0xTe/s1000/Mortimer's%20-%203%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSVh7I2axJoQzNpEQyzm2euegEqNOxhhY9IuZCZBUPalhzoBAmDle4eYBy1l6gAxf7LfcFTlODmgTe75V5xiKOZZsTA_YPvxjGtuC4nw7xKkPna66NBdZlFJX8lwZlJuev5XLslu8K4ewQnoMNvrZBxEA1lZnWoZ3hZIST3S3AiTks0bxftqIz0xTe/s16000/Mortimer's%20-%203%20-%20Urbanspoon.jpg" width="90%"></a></div><br><div>Although this review is focused on chicken, Mortimer's offers a lot of great stuff if you're looking for a great meal. Whether you're looking to satisfy your Gulf Coast taste with the Snapper Pontchartrain or grabbing a tasty Stuffed Burger, you're likely to leave Mortimer's very satisfied.</div><p>Website: <a href="http://MortimersMemphis.com" target="_blank">MortimersMemphis.com</a></p><p><a href="https://www.zomato.com/memphis/mortimers-memphis" target="_blank" title="View Menu, Reviews, Photos & Information about Mortimer's, East Memphis and other Restaurants in Memphis"><img alt="Mortimer's Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/17204948/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;"></a> <br></p><p>NOTE: This is the last time you will see a Zomato link in my reviews. As of August 2021, Zomato has <a href="https://inc42.com/buzz/zomato-dissolves-its-us-based-subsidiary-to-focus-on-india-business/" title="">ceased operations</a> in the United States (I'm not sure the date is accurate, because I was able to add Zomato links last year). Although you can read my past reviews there, the India-based company is now primarily focusing on the South Asian market. Given that it took over and <a href="https://www.geekwire.com/2015/zomato-says-goodbye-to-urbanspoon-shuts-down-iconic-shake-to-search-feature/" title="">killed Urbanspoon</a> (its predecessor), I'm disappointed that they gave up on the American market. But life goes on, and this blog will keep "finding" food with or without Zomato.</p><p>ANOTHER NOTE: As of now, if you want to access my Twitter feed <a href="https://twitter.com/kensfoodfind" target="_blank">@kensfoodfind</a>, you have to do it through the app. Unfortunately, Twitter has disabled embedded feeds that websites display. I don't know why Elon Musk and the brilliant people at Twitter decided to do this, but decisions like this will discourage people like me from using the platform. Especially with other social media apps like Meta's Threads available, it would behoove Mr. Musk to make Twitter better, not worse. Otherwise, it might suffer the same fate as Urbanspoon.</p>Ken's Food Findhttp://www.blogger.com/profile/06127318313144406448noreply@blogger.com0tag:blogger.com,1999:blog-1801589893641945356.post-25486681153360280572023-03-30T16:00:00.003-05:002024-02-13T14:20:05.502-06:00Coastal Fish Company<p><span style="color: #cc0000;"><b> For Dad</b></span></p><p>Last month, my sister and I treated our Dad to dinner at one of the most popular restaurants in Memphis. Coastal Fish Company is known for great dining experiences in an atmosphere that oozes elegance and picturesque views of Hyde Lake. Judging from all the photos that I've seen from my friends of <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6qruu5zTmpoIx37XBiqKiIii8GVpB30O8SuMrgEGrda8mqK42_uobsr7uLZmG7jYXk228mNNGXfj1e8x-eP1BvimWC9ZexbvSx53SceFT9WI_JUGSRTyy2UwuwNfMQk0QdjW4rdrC15XFtaXjeaSwr_D8lLGkwClp10-f1FqxUvhyj3CflJIHpVd/s16000/Daily%20Memphian's%20pic%20of%20Coastal%20Fish%20Company.jpg" target="_blank">the lake</a>, I knew it was a place that I really wanted to see. Apparently, it was also a place that my Dad wanted to visit as well, so me and my siblings granted him his wish.</p><p>Upon arriving there on a Wednesday night, I was surprised at the number of people dining there (it might have been a result of it being the first day of Lent). Fortunately, my sister Kathy made reservations ahead of time so we were seated immediately after arriving. It didn't take long for our server to arrive with menus that we were anxious to get. Speaking for myself, I knew I was going to get something with a fish in it (after all, I was at a "fish company") even as my companions got pasta dishes. Unlike my Dad's favorite restaurant (<a href="https://www.tumblr.com/kensfoodfind/713614749033725952/dads-favorite-restaurant-a-a-a-a-website" target="_blank">Pappadeaux Seafood Kitchen</a>), I knew my father wasn't getting one of his favorite dishes (fried catfish) but he seemed vey content with what he was about to get.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOQDF4cUIBwb-t68U4PrXW5mBBHUgMRZnVUBrxF-Kq4cMciQJZ4stT9JP-fSPGV70FOhwMcjM_f5rks1C_ba4Y0OmKDKetyBwVvnaaKY-uz-q2oiVv-jf8ydRoUwL2jTfUSYGppR0RLfs7j0FtzINuXMU-2yPf0bfo2LIp29Hn3Txbh_errohTkAU/s1000/Coastal%20Fish%20Company%20-%202%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Block Island Swordfish from Coastal Fish Company" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOQDF4cUIBwb-t68U4PrXW5mBBHUgMRZnVUBrxF-Kq4cMciQJZ4stT9JP-fSPGV70FOhwMcjM_f5rks1C_ba4Y0OmKDKetyBwVvnaaKY-uz-q2oiVv-jf8ydRoUwL2jTfUSYGppR0RLfs7j0FtzINuXMU-2yPf0bfo2LIp29Hn3Txbh_errohTkAU/s16000/Coastal%20Fish%20Company%20-%202%20-%20Urbanspoon.jpg" width="90%" /></a></div><p>Before I get to what my Dad had, I want to start off with what I got, the Block Island Swordfish. I chose this because I reminisced about my times in Florida where I had great times dining on exotic seafood. By comparison, the swordfish (a fish that tastes similar to salmon) was decent, with the Caper Lemon Piccata accenting the flavor. Along with cherry tomatoes, arugula and Yukon Gold Potatoes, the Block Island Swordfish was a good meal that I give three out of five stars.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsE4LAY14JVSzrbCCB-B4Tdw3zBa0E1MTOdg-j7RrflBJJ-aeZx5vkveYiGn1Ny0BKaGPTGJgDSlDBgwOqdfS-cRwIuQNKJ7TZh5GtqTSQFPO3jL5Xe7EHRkr82SnqlaMW9YlwAeM3lJfdCrkn4mB2rf7894OfllME2Kn77rlLtLsEohVvVDg3aUtS/s16000/Coastal%20Fish%20Company%20-%201%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Fruits of the Sea, a pasta dish from Coastal Fish Company" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsE4LAY14JVSzrbCCB-B4Tdw3zBa0E1MTOdg-j7RrflBJJ-aeZx5vkveYiGn1Ny0BKaGPTGJgDSlDBgwOqdfS-cRwIuQNKJ7TZh5GtqTSQFPO3jL5Xe7EHRkr82SnqlaMW9YlwAeM3lJfdCrkn4mB2rf7894OfllME2Kn77rlLtLsEohVvVDg3aUtS/s16000/Coastal%20Fish%20Company%20-%201%20-%20Urbanspoon.jpg" width="90%" /></a></div><br /><p>As for my Dad, he got the Fruits of the Sea, a pasta dish loaded with seafood. An impressive-looking plate, the pasta has four mussels on top and loaded with shrimp and calamari in a marinara cream sauce. My Dad seemed very happy with his pasta, and he is not easily impressed. Given the amount of pasta on his plate (which more resembled a bowl), he generously gave both me and my sister small samples to try. In my opinion, I felt that the "cream" in the marinara sauce muted the tomato flavor in it and undercut the zestiness of the seafood. Compared to other seafood pasta dishes that I've had, I would give Daddy's pasta dinner a "C+" for being a good and decent entrée that can pass muster with people who don't have a lot of experience with Italian cuisine. In the end, what matters is that my Dad thought it was a great meal.</p><p>Just like my Dad, my sister Kathy got a pasta dish as well. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQxQxWns858SOCJM-bW55R_b7f3WFzAKzZVKsO9tsfDMOQmXTSoSzsG6-Vj1aWAt_QHhgfp_jbw0I-A3sPoYr_Y1vp2xDt8rpIHHMg5Ak8fVDzqusaeOchN0NtOQNxJj7ZbE33RshqREmYx1DxG-itR9B4Of0uW4Z_vZme9SVruqdPI1D4yX4KhWI/s1000/Coastal%20Fish%20Company%20-%206%20-%20Urbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-left: 1em; width: 33%;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQxQxWns858SOCJM-bW55R_b7f3WFzAKzZVKsO9tsfDMOQmXTSoSzsG6-Vj1aWAt_QHhgfp_jbw0I-A3sPoYr_Y1vp2xDt8rpIHHMg5Ak8fVDzqusaeOchN0NtOQNxJj7ZbE33RshqREmYx1DxG-itR9B4Of0uW4Z_vZme9SVruqdPI1D4yX4KhWI/s1000/Coastal%20Fish%20Company%20-%206%20-%20Urbanspoon.jpg" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px;" width="100%" /></a>Instead of a noodle-based pasta, she opted for the Maine Lobster Ravioli. Unlike with my Dad's plate, I didn't get a full picture of what my sister got. However, she gave me a couple of bites to indulge in for the purpose of this review. So while I can't give a full assessment of what my sister had, I will say that the ravioli itself was quite tasty. Although the ravioli wasn't super meaty, the lobster inside was quite good and made even better with the cream sauce that had more savory flavor than Daddy's entrée. Overall, the ravioli was good and something that my sister enjoyed.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vgUsYZUVB3ctQZVunGA32IHSwd-3wF4PS-op00nYTRS9itPYS3Cg8wqWrB10sfB_Xhi5xJsPnGAieQ3vhsQtJaNRLzFQqL6y9oCFdm-BolygVgTUtIFHc1kgFrMYeI4XPxHLSKiO32R8BGImGa0ByjalEG0rTZS1jTDZm2qtfauqdnpw23Trt2k7/s1000/Coastal%20Fish%20Company%20-%204%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Blackened Shrimp and Brie Dip from Coastal Fish Company" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vgUsYZUVB3ctQZVunGA32IHSwd-3wF4PS-op00nYTRS9itPYS3Cg8wqWrB10sfB_Xhi5xJsPnGAieQ3vhsQtJaNRLzFQqL6y9oCFdm-BolygVgTUtIFHc1kgFrMYeI4XPxHLSKiO32R8BGImGa0ByjalEG0rTZS1jTDZm2qtfauqdnpw23Trt2k7/s16000/Coastal%20Fish%20Company%20-%204%20-%20Urbanspoon.jpg" width="90%" /></a></div><p>Before we got our main courses, we decided to get an appetizer for all of us to share. After some deliberation, we decided to get the Blackened Shrimp and Brie Dip. Compared to our entrées, our appetizer was the most satisfying thing that we ate. I loved the crispy pita bread that was crunchy yet soft on the inside. The dip was a great combination of a zesty cheese dip with flavorful shrimp and other spices, which put my taste buds in a frenzy. In all, the appetizer was excellent and gets a collective thumbs up from my family.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEIRYZDFbg9pYiq3zEJibfz498K2k3t0JUOMwiAUyw1rN2XzBFWVVl7e7vRBQUSQHgonLtm7ICEoJJ5B692pwlYbUo-kebgeG-Qbo8Jv8DT0qD4h5P3CEQSzA7qyOHXG5KEhfnmQ1fMuByBVnMZBb7CbGSCbq0EStjp9u0qbEfRqIv75HhyDnXUOu_/s1000/Coastal%20Fish%20Company%20-%203%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Tropical Cheesecake from Coastal Fish Company" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEIRYZDFbg9pYiq3zEJibfz498K2k3t0JUOMwiAUyw1rN2XzBFWVVl7e7vRBQUSQHgonLtm7ICEoJJ5B692pwlYbUo-kebgeG-Qbo8Jv8DT0qD4h5P3CEQSzA7qyOHXG5KEhfnmQ1fMuByBVnMZBb7CbGSCbq0EStjp9u0qbEfRqIv75HhyDnXUOu_/s16000/Coastal%20Fish%20Company%20-%203%20-%20Urbanspoon.jpg" width="90%" /></a></div><p>For dessert, I got the Tropical Cheesecake. This unique dessert is topped with strawberry and other fruits and the cheesecake itself had a distinct key lime flavor. With a glass of Pinot Grigio, the dessert rounded out a nice dinner.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFBY0iHuLRJmjLLHCFRZHEECq3yRruQ6-ImqYsi2ZgA7v-jHnEfvhl0Asrxz2opUlI72CPwBUbTRpSnMa0dtmSwc9GaBvyU22Nt-sJA8vTmGVSnVU_KbRBTjSpdavXPi3WC4-PYEYwqADYkQTNkLavmwJOJNYiVeNOPpT5PfDOj99pCW56J72hYN5/s1000/Coastal%20Fish%20Company%20-%205%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Housemade Sorbet Selection from Coastal Fish Company" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFBY0iHuLRJmjLLHCFRZHEECq3yRruQ6-ImqYsi2ZgA7v-jHnEfvhl0Asrxz2opUlI72CPwBUbTRpSnMa0dtmSwc9GaBvyU22Nt-sJA8vTmGVSnVU_KbRBTjSpdavXPi3WC4-PYEYwqADYkQTNkLavmwJOJNYiVeNOPpT5PfDOj99pCW56J72hYN5/s16000/Coastal%20Fish%20Company%20-%205%20-%20Urbanspoon.jpg" width="90%" /></a></div><br /><p>As for the birthday boy, it seems he got the Housemade Sorbet Selection with a little something extra. Topped with fruit, Dad's sherbet..., er, sorbet, looked very appetizing and delicious. Although I didn't taste it, my Dad ate it up and seemed very happy with it, much to the delight of my sister and I. For my Dad, the dessert was a nice finish to a memorable evening for my family.</p><p>In the end, my family had a lovely time at Coastal Fish Company. Although we didn't view a <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsw_vEfgAGypjk8SQ_AZtRIFg1eUNH_4IFjyGVGeU_jCpHm0bDs6lRg5-QKKNC1DPjilzKs0V_zNQud76aZumTr8Kh2l6DDAPpsLwaFq2XRbtpOEopDOIhZuYbZX85iLouCsLjHEUxproon69BXud1_0LIixWkfBVXvb0dK6vsZsOg0FssFQx6y1wP/s16000/Coastal%20Fish%20Company%20at%20sunset.jpg" target="_blank">picturesque sunset</a>, the atmosphere of the restaurant was cozy and inviting. Our server was excellent, for she was very attentive to our needs and extremely helpful in explaining the menu. Overall, the restaurant's personnel was very hospitable to me and my family, making my Dad's birthday memorable. If I ever have a "special occasion" to celebrate something, Coastal Fish Company is on my short list of restaurants to go to.</p><div>Website: <a href="http://CoastalFishCompany.com" target="_blank">CoastalFishCompany.com</a></div>Ken's Food Findhttp://www.blogger.com/profile/06127318313144406448noreply@blogger.com0tag:blogger.com,1999:blog-1801589893641945356.post-62694930392963152022023-03-29T13:47:00.003-05:002024-02-13T14:20:44.838-06:00BT Bistro<p><b><span style="color: #cc0000;"> A Tip Of The Hat</span></b></p><p>I want to give a shout out to the folks at BT Bistro, the "fast casual" restaurant on the corner of Pauline and Madison in Memphis' Medical Center district. Occupying the space that was previously a Lenny's location, this iteration of the restaurant serves burgers, tacos, wraps and sandwiches. Although the food is decent, what impresses me the most about the bistro is the enthusiasm of the owner(s). In particular, the manager of the place (a South Asian man named Mike) <b>REALLY</b> goes out of his way in engaging customers about every aspect of the menu. He sells food almost like a car salesman, for he super-sells the menu. Included in his pitch is the "combo" option featuring the best fries ever, according to him. It's that kind of enthusiasm that drives BT Bistro's success.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAoibGixd8y00qQgO-dgvV_C2WQJwxLWH9BfZ0koixcF8lIFWrCXArGH3zRX-HqjK64pIsRUayEkTfNSZJYNZ1Vn4YR19fuiSCecNuTeCKHXN6nKpCd9mRh8oOwr70F0A-vNi7ku3RpL1_jomIkmcgCD0-iLNNv9-3dzbPzFDX7TmIJstzrDlSB8G/s1000/BT%20Bistro%20-%201%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Chipotle Burger from BT Bistro" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAoibGixd8y00qQgO-dgvV_C2WQJwxLWH9BfZ0koixcF8lIFWrCXArGH3zRX-HqjK64pIsRUayEkTfNSZJYNZ1Vn4YR19fuiSCecNuTeCKHXN6nKpCd9mRh8oOwr70F0A-vNi7ku3RpL1_jomIkmcgCD0-iLNNv9-3dzbPzFDX7TmIJstzrDlSB8G/s16000/BT%20Bistro%20-%201%20-%20Urbanspoon.jpg" width="90%" /></a></div><p>One of the things on BT Bistro's menu are its "craft burgers." There are several options to choose from, each consisting of unique elements that makes them "crafty." One of them is the Chipotle Burger, consisting of chipotle mayo, bacon, jalapeños, tomato and lettuce on a "well done" quarter-pound beef patty. Although I didn't taste much chipotle flavor, the burger had a spicy kick coming from the jalapeños. In all, it was a nice satisfying burger that did the job. By the way, the fries were fresh and delicious, just as the manager promised.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqDB4ZS5GA3SebpTL2tjNk8QHI2ROb3zlLS1b0ENyLq7ELx2xsKaHcEUwkUy6Sz9zRdVFO8SsiAXatLbJhEP6zgjYFjGLfdngHnRXeW8V0oRr97I3rXttwAkr73HuswGttj6blc1hn-mM8WbCvDg2L39t5E0cfICiHC0ecGPUmGDzKKCctBp5KWbM/s1000/BT%20Bistro%20-%202%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Carnitas tacos from BT Bistro" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqDB4ZS5GA3SebpTL2tjNk8QHI2ROb3zlLS1b0ENyLq7ELx2xsKaHcEUwkUy6Sz9zRdVFO8SsiAXatLbJhEP6zgjYFjGLfdngHnRXeW8V0oRr97I3rXttwAkr73HuswGttj6blc1hn-mM8WbCvDg2L39t5E0cfICiHC0ecGPUmGDzKKCctBp5KWbM/s16000/BT%20Bistro%20-%202%20-%20Urbanspoon.jpg" width="90%" /></a></div><div><br /></div><p>A week after having the burger, I went back to the bistro for tacos, another signature item on BT Bistro's menu. I opted for the carnitas tacos because of my desire for pork and a curiosity over whether they were as good as genuine Mexican tacos. The tacos (priced at $8.95 for three) were bigger than most Mexican restaurants, sufficiently satisfying my appetite. By themselves, the tacos are decent but taste much better with the bistro's tomato-rich salsa. The salsa is a difference maker that deserves its own kudos. Although the tacos are a bit pricier than most, it's worth it if you're looking for a delicious light lunch.</p><p>From my visits to BT Bistro (due in large part for its proximity to the VA hospital where I get my health care), I've come away with a deep amount of respect for the drive of the people who own and operate it. As far as I can tell, the proprietors of BT Bistro are immigrants who I believe make America a better place. I hate the vitriol in American politics about the issue of immigration, given the contributions immigrants have made throughout the centuries of American history. As it relates to food and restaurants, immigrants (both "legal" and "illegal") play a significant role in feeding America, from the farm workers who harvest crops, to the workers at plants who process and package food, along with many restaurant workers who cook and serve. Speaking of restaurants, immigrants also <a href="https://www.nytimes.com/2012/07/01/opinion/sunday/immigrants-and-small-business.html">own about eighteen percent of American small businesses</a> that includes many restaurants like BT Bistro (the owner said it is a franchise but I couldn't any info about it other than one other "BT Bistro" in Princeton, New Jersey that went out of business). I respect the hussle of those who come to America to achieve the dream of a good life, something that all of us desire. That said, I tip my hat to Mike and his wife for going out of their way in providing great service that made my visits to BT Bistro memorable. I wish them a lot of success in the future as their business thrives.</p><p>Website: <a href="https://thebtbistro.com/" title="">TheBTBistro.com</a></p>Ken's Food Findhttp://www.blogger.com/profile/06127318313144406448noreply@blogger.com0tag:blogger.com,1999:blog-1801589893641945356.post-6845571033923961572022-12-30T09:22:00.003-06:002024-02-13T14:21:32.786-06:00Beyond Burger<p><span style="color: #cc0000;"><b>Beyond My Expectations</b></span> <br /></p><p>Another blog post about something beginning with the letter "B" that I swear isn't a coincidence, but I believe you will like my review of the Beyond Burger. In terms of believing, I didn't think that I would like the Beyond Burger, but here I am singing its praises. It's well deserved for a product that is surprisingly good. I never would have known that if Memphis and the rest of America didn't get "snow bombed" last week that kept many of us at home. With me not making a grocery run prior to the Snowpocalypse, I was without any food in the fridge. Thankfully, after getting rebuffed by other delivery services, GoPuff stepped up as a lifeline in delivering my grocery needs. And with that, a newfound appreciation for veggie-based "meats."</p><p>SIDE NOTE: I didn't have much of a choice in protein selections, for GoPuff doesn't offer traditional meats like beefs/steaks, chicken and pork other than bacon, hot dogs and deli meats. That's because GoPuff relies on its own inventory for fulfilling orders as opposed to relying on stores to fulfill orders. While I like this method, it is a bit limiting to the consumer. However, when you're stuck in a blizzard, what are you going to do? Especially if you don't have transportation, getting what you can from services like GoPuff beats walking in a snow storm. That said, I tip my hat to the ladies of GoPuff who drove through the snow and ice to deliver my groceries. I salute you (and my friend <a href="https://4.bp.blogspot.com/-SDol7O8murk/U9O9pZ5YSMI/AAAAAAAADnQ/Pq_VaQSCzWI/s1600/Jessica%20Holbach%20-%2001.jpg" target="_blank">Jessica</a> (currently bartending at Local on Main Street) for recommending the service to me).</p><p>Website: <a href="http://www.GoPuff.com" target="_blank">www.GoPuff.com</a> <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJPdBHgAusI4rcrtoGf_hMSBUSNOAXTqMPkLqgXpOv3FdAz_Rtj6x-Nmc1Ao1rvf34q_RYaTd1svWsPq4ctWh7rgBIE4b8Dqer1tsOmN27xdtuI5kWkligwNoacvWNIf1YqKE7NfRcDRjEjy8EPqU0_vmuO4MkrnB6gHZnJflDGJKGpAGrLeivsgR/s1000/Beyond%20Burger%20-%201%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Beyond Burger" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJPdBHgAusI4rcrtoGf_hMSBUSNOAXTqMPkLqgXpOv3FdAz_Rtj6x-Nmc1Ao1rvf34q_RYaTd1svWsPq4ctWh7rgBIE4b8Dqer1tsOmN27xdtuI5kWkligwNoacvWNIf1YqKE7NfRcDRjEjy8EPqU0_vmuO4MkrnB6gHZnJflDGJKGpAGrLeivsgR/s16000/Beyond%20Burger%20-%201%20-%20Urbanspoon.jpg" width="90%" /></a></div>
<p>The package the Beyond Burger came in (plastic and cardboard paper) was environmentally friendly in the sense it was recyclable, so I guess I did my duty in fighting climate change. Of course, being eco-friendly wasn't my intent in getting the Beyond Burger but I like being an occasional positive force for the environment. My goal was to eat and satisfy my appetite, and the Beyond Burger did that.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMrrX-cGbI_E4uUd7GYOZpMymssVzww6xGseq3_DXvHZ-9-6bPPfA5cbBHmOfMPFqA_HOd9InvSxjuNufUTqb9TE_JUaJji4ZX_wPEq0XJ6kcVkwIUtV9sCe5e4GcJ326UipgZTgrcyRYs-Si-CwAW6jkS2hqhwrTbvgyJiPqCgdmNNfRgAIJhiQR/s1000/Beyond%20Burger%20-%203%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMrrX-cGbI_E4uUd7GYOZpMymssVzww6xGseq3_DXvHZ-9-6bPPfA5cbBHmOfMPFqA_HOd9InvSxjuNufUTqb9TE_JUaJji4ZX_wPEq0XJ6kcVkwIUtV9sCe5e4GcJ326UipgZTgrcyRYs-Si-CwAW6jkS2hqhwrTbvgyJiPqCgdmNNfRgAIJhiQR/s16000/Beyond%20Burger%20-%203%20-%20Urbanspoon.jpg" width="90%" /></a></div><p>The Beyond Burger package that I got consisted of two patties that weighted four ounces each. Visually, the pink patties with white speckles looked weird, akin to something that I've seen on sci-fi shows. The patties' texture was soft and pasty, which wasn't surprising given the many ingredients it took to make it. Cooking the Beyond Burger patty seems simple if you follow the instructions on the package. However, my first attempt at cooking a patty didn't go well.
</p><p>On the instructions for cooking the Beyond Burger, it states that the patty should be cooked in a pan for four minutes on each side on "medium high" heat. As far as I know, there is no established definition for the temperature of "medium high" heat. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyROYxLj9nSPV_joDjXNZWaCuPRHp5lyF3RRHKlzcCbZil-G_BMknm9EixKudYjqzTkYzr_DVzgWJ2F7XwZ4ElOsM_LkfB0NPp65FiUl98sIlP7RUMHU31-BVykDKY8L2qGY3_B6kkw2GCuZKlfvBYrfslh1Am2pg20D49AuOa55oBCSk-U5Q-_lNE/s16000/Beyond%20Burger%20-%202%20-%20Urbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-right: 1em; width: 33%;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyROYxLj9nSPV_joDjXNZWaCuPRHp5lyF3RRHKlzcCbZil-G_BMknm9EixKudYjqzTkYzr_DVzgWJ2F7XwZ4ElOsM_LkfB0NPp65FiUl98sIlP7RUMHU31-BVykDKY8L2qGY3_B6kkw2GCuZKlfvBYrfslh1Am2pg20D49AuOa55oBCSk-U5Q-_lNE/s16000/Beyond%20Burger%20-%202%20-%20Urbanspoon.jpg" style="border-bottom-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px;" width="100%" /></a>On my induction cooktop, that's 375 degrees Fahrenheit, which is too hot for a Beyond Burger. I didn't realize that I was burning my burger patty until I started to smell something similar to burnt plastic. At that point I knew I had to flip it immediately, which proved difficult because the Beyond Burger patty stuck to my non non-stick pan. Eventually, the burger patty turned out okay but I knew that I needed to make adjustments in my second attempt in cooking the veggie burger.</p>
<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02jU14bMLMWGKyML8KLPqBlpKducHOPcjXx8-TEMDmtVG7ybWEeWUK8SvOI8akT43c4q1Scs33m2d2Q-Dei5IWuta7WZS4Vds84JV8fiFpaT1LmvVu9YAZwv9Gl8o3AoaDW2hn3RFAQaMlH7J9IaG09D3KLVISvjhG7DPM_OT7Ogr94XpJLmbSO3Q/s16000/Beyond%20Burger%20-%204%20-%20Urbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-left: 1em; width: 33%;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02jU14bMLMWGKyML8KLPqBlpKducHOPcjXx8-TEMDmtVG7ybWEeWUK8SvOI8akT43c4q1Scs33m2d2Q-Dei5IWuta7WZS4Vds84JV8fiFpaT1LmvVu9YAZwv9Gl8o3AoaDW2hn3RFAQaMlH7J9IaG09D3KLVISvjhG7DPM_OT7Ogr94XpJLmbSO3Q/s16000/Beyond%20Burger%20-%204%20-%20Urbanspoon.jpg" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px;" width="100%" /></a>In my second attempt, I decided to go off script in an effort to getting the Beyond Burger right. First, I sprayed my pan with PAM, the non-stick cooking spray that's popular in the culinary business (of course, you can use a non-stick pan that doesn't require this). As for temperature, I set my induction cooktop to 350° F to reduce the possibility of burning (even when the patty cooks properly, it still gives off a strange smell). For cooking time, I initially set it for three minutes but realized that I needed to cook it four minutes per side like the instructions state. This time, I got much better results, for both sides generated a brown appearance on both sides of patty while emitting a substance that looked like blood (another weird instance in cooking this veggie burger). <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv50PqY9TWQFFbF0G-EcXmLL1GmcOnjO3SooPvM7qOft8iFecid5a7j_p1gmVs5yETZWoCaHDeGAhE5AA-eDvx1c8BSqAAWqK6mB7AjARWLyv4YqwIvbXtIxLCmHcyQky8rQQIeFUC7EtzoAk7vZjRNguOxa4hG83WaciIfXml5le_Y8AHfb4alnlL/s16000/Beyond%20Burger%20-%205%20-%20Urbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-right: 1em; width: 33%;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv50PqY9TWQFFbF0G-EcXmLL1GmcOnjO3SooPvM7qOft8iFecid5a7j_p1gmVs5yETZWoCaHDeGAhE5AA-eDvx1c8BSqAAWqK6mB7AjARWLyv4YqwIvbXtIxLCmHcyQky8rQQIeFUC7EtzoAk7vZjRNguOxa4hG83WaciIfXml5le_Y8AHfb4alnlL/s16000/Beyond%20Burger%20-%205%20-%20Urbanspoon.jpg" style="border-width: 0px;" width="100%" /></a>After I removed the burger patty from the pan, I sliced off a small piece to get a taste. While it didn't taste like ground beef, it had meaty flavor. Specifically, it tasted like Salisbury steak, which was better than I expected. In the end, after putting together my Beyond Burger with a toasted bun, a slice of tomato and non-veggie stuff like cheese and mayo (and ketchup and mustard), the burger was quite tasty. Along with Zapp's potato chips, this turned out being a good meal that I wouldn't mind having again.</p>
<p></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKrGDPvL8MVb3wsTFMZd5XvQMl25GSzrxNHArOzhzxv6dd5_yAAkrNKqhVr-Gvhejf7upZvEejTytHD877uQuA_xNUnFQ0KPwLfaLTGKnXoVzTRNBxH2xlqWZJp96y7CU4aWtG5Vdjo6AWymSLKplYywj_YBFrKjEfzxZHE6o6gLQ533Ie40cCOUg/s1000/Beyond%20Burger%20-%206%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKrGDPvL8MVb3wsTFMZd5XvQMl25GSzrxNHArOzhzxv6dd5_yAAkrNKqhVr-Gvhejf7upZvEejTytHD877uQuA_xNUnFQ0KPwLfaLTGKnXoVzTRNBxH2xlqWZJp96y7CU4aWtG5Vdjo6AWymSLKplYywj_YBFrKjEfzxZHE6o6gLQ533Ie40cCOUg/s16000/Beyond%20Burger%20-%206%20-%20Urbanspoon.jpg" width="90%" /></a></div>
<p>Based on this experience, it seems the veggie burger has gone "beyond" the days of mushroom and bean burgers that were passed off as alternatives to beef burgers. With the plant-based "meat" industry constantly getting better in developing products for its industry, it's only a matter of time before it becomes viable for consumers. As an old fart who still prefers real meat, my experience with the Beyond Burger and experiences at restaurants like The Liquor Store, I am more open to eating meat alternatives. Although I doubt it will replace actual meat, adoption of plant-based meat alternatives on any level will help Earth mitigate climate change. In the long term, doing that benefits everyone, something that I'm down with.</p>
<p>Website: <a href="http://www.BeyondMeat.com" target="_blank">www.BeyondMeat.com</a> <br /></p>Ken's Food Findhttp://www.blogger.com/profile/06127318313144406448noreply@blogger.com0tag:blogger.com,1999:blog-1801589893641945356.post-73193646204328228572022-10-26T15:51:00.003-05:002022-10-26T16:09:45.405-05:00Boscos<!--AddThis Button BEGIN-->
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<div><b><span style="color: #cc0000;">A Lot To Offer</span></b></div><div><br /></div><div>There aren't many restaurants that offer a variety of menu items that appeal to a broad range of people. In Memphis, the best example of that is <a href="https://www.kensfoodfind.com/2013/11/westys.html" target="_blank">Westy's</a>, where you can order chicken alfredo, tamales, fried catfish, a Philly cheesesteak sandwich, jambalaya and (for a time) barbecue ribs from the same menu. That is hard to pull off, for the chef and the kitchen staff has to have both extensive culinary skills and the versatility to cook a wide range of food. Compared to Westy's, Boscos doesn't go that far in its menu but nonetheless has a lot to offer its customers.</div><div>For my first visit, I wasn't sure what I was going to get. Initially, I was divided between getting either a burger or a pizza, but eventually I chose pasta. I was a little surprised to see that on the menu, but I was in the mood for it on a Friday night. In choosing which pasta dish to order, I wanted something interesting and unique that I probably wouldn't find in an Italian restaurant. Fortunately, Boscos has a pasta entrée that checked all the boxes.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lh2ZXCaJCoQ/YUt07kAdd-I/AAAAAAAAUIY/VhT9CPEgvDgtBq4Lm68q3YHlr23-3y12wCLcBGAsYHQ/s1000/Boscos%2B-%2B1%2B-%2BUrbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Cajun Voodoo (fettuccine) from Boscos" border="0" data-original-height="750" data-original-width="1000" src="https://1.bp.blogspot.com/-lh2ZXCaJCoQ/YUt07kAdd-I/AAAAAAAAUIY/VhT9CPEgvDgtBq4Lm68q3YHlr23-3y12wCLcBGAsYHQ/s16000/Boscos%2B-%2B1%2B-%2BUrbanspoon.jpg" width="90%" /></a></div><br /><div>In getting the Cajun Voodoo, I was looking for a jolt of spiciness that would rock my senses. The Cajun Voodoo lived up to its promise of being spicy and flavorful. The combination of peppers, green onions and cream sauce made the pasta very lively. The cream sauce itself was thick and creamy, unlike many Cajun/Creole restaurants that serve soupy versions of it. The shrimp, Andouille sausage and blackened chicken were plentiful in the fettuccine, contributing to a very good meal. Although I have no complaints about it, it would have been nice if the pasta came with garlic bread that could have made it better. Despite that, I look forward to having the Cajun Voodoo again in the future.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw2SKNvUYw826o87Wzq5YoS1kHtyBZfeqPewNBGflt9Dc9xC13p3kEsvBE_n4YsluYQ3QjKd27Gz6ZjlDWgh2_LwIIbIukQ0GONsD8DMcow_rpeh0Gbb9pvAUwD2PmLHeBplVjTjZrrXg/s1000/Boscos+-+2+-+Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Crème Brûlée Grand Marnier from Boscos" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw2SKNvUYw826o87Wzq5YoS1kHtyBZfeqPewNBGflt9Dc9xC13p3kEsvBE_n4YsluYQ3QjKd27Gz6ZjlDWgh2_LwIIbIukQ0GONsD8DMcow_rpeh0Gbb9pvAUwD2PmLHeBplVjTjZrrXg/s16000/Boscos+-+2+-+Urbanspoon.jpg" width="90%" /></a></div><br /><div><div>The Crème Brûlée Grand Marnier was a nice dessert to end my dinner. Although I never had crème brûlée before, I mentioned it in my review of <a href="https://www.kensfoodfind.com/2013/03/alchemy.html" target="_blank">Alchemy</a> several years ago when a wife beating child abuser invited me to dinner (I wish I could have that back). This time, I took the opportunity to try it out to see if it is as good as its pretentious name suggests. Putting the slice of orange aside that left a citrus aroma atop the creme brulee, I literally broke through the sugary hardened top of the dessert to get to the creamy custard. In terms of taste, it was both sweet and salty, sort of like eating a candy bar (Butterfinger specially, although the custard taste more like vanilla than chocolate). The French-inspired dessert turned out being very good, ending an overall nice dinner.</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh4gJaOk7oWpd7O6d-sz4shOeyTBm16GTeAReSk6gP_NHNN4I4LkLbO3ORiZFEtwjg3SWdQaD5lekVH3qg1Kvitm0NM5ocoJYUtI4izaMEwkOKaoUSIDeman37NEhjHq9Rb2Jdd6RXIm57b0hh6AS_QAnwpiod_0y-c0agrlKtnXbZC6iPYd2JRl3r9=s1000" style="margin-left: 1em; margin-right: 1em;"><img alt="The Boscos Burger from Boscos" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/a/AVvXsEh4gJaOk7oWpd7O6d-sz4shOeyTBm16GTeAReSk6gP_NHNN4I4LkLbO3ORiZFEtwjg3SWdQaD5lekVH3qg1Kvitm0NM5ocoJYUtI4izaMEwkOKaoUSIDeman37NEhjHq9Rb2Jdd6RXIm57b0hh6AS_QAnwpiod_0y-c0agrlKtnXbZC6iPYd2JRl3r9=s16000" width="90%" /></a></div><br /><div>For some reason, I believed that Boscos had one of the best burgers in Midtown. I'm not sure if I read it in a blog or came about it through hearsay, but it was in my head when I got the Boscos Burger. Unfortunately, my expectations were dashed when I got my cheeseburger. The burger had all the requisite components like cheese (I chose Pepper Jack), lettuce, pickles (along with onions that I didn't have) on a Brioche bun. The Angus beef burger was cooked right (medium rare) and was decent overall, but it didn't live up to the hype. Maybe if the beef patty was bigger or better seasoned, or if the burger had tasty stuff like bacon or avocados, maybe it could have been better. Learning from this experience, I will try not to have high expectations whenever I dine out again.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGdPZ1uML2zqHj5l-XOY2p_KfGLLraeKVkx25z7BASYSBOJJCoup393C9gFDX18fhqu0Gpig7iSHeG5rmxSuHXfVhC4edvBcEkM53KvJE8TbQxcd6WvRv06oyTFgYtRZA8flUpsqZTBYJnaw9LXJarcE4hemc5b6YMqKZjxOTh6bfjX3UsE6Xm1AHN/s16000/Boscos%20-%207%20-%20Urbanspoon%20(cropped).jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-right: 1em; width: 25%;"><img alt="The Midtown Brown Ale from Boscos" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGdPZ1uML2zqHj5l-XOY2p_KfGLLraeKVkx25z7BASYSBOJJCoup393C9gFDX18fhqu0Gpig7iSHeG5rmxSuHXfVhC4edvBcEkM53KvJE8TbQxcd6WvRv06oyTFgYtRZA8flUpsqZTBYJnaw9LXJarcE4hemc5b6YMqKZjxOTh6bfjX3UsE6Xm1AHN/s16000/Boscos%20-%207%20-%20Urbanspoon%20(cropped).jpg" style="border-width: 0px;" width="100%" /></a>While eating my burger, I had a couple of Boscos' craft beers with it. Initially, I got the Midtown Brown (shown in the picture with my cheeseburger), a Brown Ale that's similar to Newcastle's popular beer. Like most Brown Ales, Boscos' version has a nutty chocolate flavor that pairs well with desserts and other sweet foods. Probably not the best choice for a burger but I rolled with it anyway. The other beer that I had was the Madison Blonde, a seasonal Blonde Ale that's more suitable with burgers. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; margin-top: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHg_TXapXxPAZ0-69H8obRqb1zvYxLxoNbgWVTcAtQvppyCuk8poyi8APza_tIZ56I690HH5AM7uCxGazCE2vNDCbMr5M4E0ZTxWQS8MOHQEOTshj3jJVaUUiLfkWF8Pvb27lAtzZoWkJMihZWIUNPLdZMlI-UjQQYFusloMHhOEdDKEyly7mHHhUU/s600/MadisonBlonde.jpg" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="The Madison Blonde Ale from Boscos" border="0" height="120" kea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHg_TXapXxPAZ0-69H8obRqb1zvYxLxoNbgWVTcAtQvppyCuk8poyi8APza_tIZ56I690HH5AM7uCxGazCE2vNDCbMr5M4E0ZTxWQS8MOHQEOTshj3jJVaUUiLfkWF8Pvb27lAtzZoWkJMihZWIUNPLdZMlI-UjQQYFusloMHhOEdDKEyly7mHHhUU/s600/MadisonBlonde.jpg" width="90" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Picture taken from</em><br />
<em>Boscos' <a href="https://www.boscosbeer.com/beer/seasonal" target="_blank">website</a>.</em><br />
<em>Love the design!</em></td></tr>
</tbody></table>To compare it with other Blonde Ales that I've had, the Madison Blonde has a stronger presence of hops than what I'm accustomed to for that style of beer. Although it wouldn't be my preference in the future, I know a lot of people who love hoppy beers so the Madison Blonde might be right for them. By the way, hops has a strong presence in most of Boscos' beers, as you will see in this review. I hope in future visits that I can get a "normal" Boscos beer that isn't hops-strong (would be nice if Boscos made a beer like <a href="https://www.kensfoodfind.com/2018/04/wiseacre-brewing-company.html" target="_blank">Wisecre</a>'s Memphis Sands).<div><br /></div><div><b><span style="color: #cc0000;">Found A Frittata!</span></b></div><div><br /></div><div>In researching Boscos' brunch menu, I noticed that it had one of my favorite things. After <a href="https://www.kensfoodfind.com/2010/10/majestic-grille.html" target="_blank">The Majestic Grille</a> <a href="https://www.kensfoodfind.com/2022/06/last-brunch-at-majestic-grille.html" target="_blank">discontinued its Sunday Brunch</a>, I assumed that I would have to make frittatas myself. However, I don't have to do that because Boscos has its version of the Italian breakfast staple. A frittata is basically a crustless quiche with all the components enveloped in it, unlike an open face omelet. I got the Chicken and Red Pepper Frittata with grits because I was yearning protein. I had hoped that the frittata would in size and quantity be on par with the Majestic, but it didn't turn out that way.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkSwfLMHwgcuvA-WkgO6z7g35z43ugtaZ7u7bOgV7iacn7wznj0sJaG6YPbGpdtWgKEaLpmCLckYUN2lzm-YOtXI--cdWNoDp5ydl31oX2BNTSzjOcFiWU_OILepzkQBGXEF05evCz5AHn6MR9aNA0Qu8cIR70v7OntB2V8PblC3YM3_5Qenh_m6fs/s1000/Boscos%20-%208%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkSwfLMHwgcuvA-WkgO6z7g35z43ugtaZ7u7bOgV7iacn7wznj0sJaG6YPbGpdtWgKEaLpmCLckYUN2lzm-YOtXI--cdWNoDp5ydl31oX2BNTSzjOcFiWU_OILepzkQBGXEF05evCz5AHn6MR9aNA0Qu8cIR70v7OntB2V8PblC3YM3_5Qenh_m6fs/s16000/Boscos%20-%208%20-%20Urbanspoon.jpg" width="90%" /></a></div><br /><div>When my frittata arrived, I was a bit underwhelmed. The frittata was a lot smaller than I would have liked. Not only was it half the size of Majestic's frittata, but it seemed to have less egg than a typical omelet. It seemed more suitable for a sandwich than as a standalone entrée. Even with the grits and gravy, it definitely wasn't enough for me. The frittata was okay with a decent amount of chicken and diced red peppers, but it left me wanting more. I eventually ordered <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2g60br1xUVMP7ZuvA3ZIm73yeqDCuYzeRZI4dq47lrQKSVZuGlF3PlvQhogxigHTyVrvCjiwNc78nQUNt8MfBiyt_Wa4oCFnUKxo-M_9hkWRok4idhCDz5vk-Nuu6PF2-lvUw83F1yBRq0DlnCD8PTYDQUcjasNW-uQBAQL5GxGzdjbNC2p6YE25/s16000/Boscos%20-%2010%20-%20Urbanspoon.jpg" target="_blank">sausage</a> to make my brunch more complete.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbooGqOOllSKaiKtgrW5wKTkF_ikt18ahG19j5L_y_Pf8-185T4uz-ebso_2H3p7IRYQWWnymSWBHIBOO0p7k6SSFtlLoVeIJvFFRP-OjU9dOrHcFr60M6hWx6chVeSzy4_kK7hvQ5UGW8qREg82BCVK4SGHW-xIKeUGgXZ8gRqfyL50T_ljw9Ae2m/s16000/Boscos%20-%209%20-%20Urbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-right: 1em; width: 33%;"><img alt="The Oktoberfest beer from Boscos" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbooGqOOllSKaiKtgrW5wKTkF_ikt18ahG19j5L_y_Pf8-185T4uz-ebso_2H3p7IRYQWWnymSWBHIBOO0p7k6SSFtlLoVeIJvFFRP-OjU9dOrHcFr60M6hWx6chVeSzy4_kK7hvQ5UGW8qREg82BCVK4SGHW-xIKeUGgXZ8gRqfyL50T_ljw9Ae2m/s16000/Boscos%20-%209%20-%20Urbanspoon.jpg" style="border-width: 0px;" width="100%" /></a>To accompany my brunch, I got another of Boscos' signature brews. Because this is the first week of October, I thought it was appropriate to get the beer that celebrates the beginning of Fall (particularly if you're a Bavarian), the Oktoberfest. Typically, an Oktoberfest beer (also known as a Märzen (German for March) is brewed in the Spring and stored for six months) is a lager that typically is a bit more hoppy than an American lager. Boscos' version is far more hoppy than that, for the beer is comparable to an IPA (Indian Pale Ale). For those who aren't used to highly hoppy beers, Boscos' Oktoberfest might be a hard pass but I could put down a couple if I'm the right mood. As it relates to my brunch, I would have been better off with something like a Stella Artois that's more malt than hops. However, if I decide to get something meatier for my next brunch (like steak and eggs), I might opt for the Oktoberfest if it's available. All in all, it is a decent beer.<div><br /></div><div><span style="color: #cc0000;"><b>Good Enough</b></span></div><div><br /></div><div>Boscos is known for its wood oven pizzas that many regard as being great. For me, the low bar to meet is the <a href="https://www.kensfoodfind.com/2011/06/memphis-pizza-cafe.html" target="_blank">Memphis Pizza Cafe</a>, the <a href="https://www.kensfoodfind.com/2012/12/the-battle-of-downtown-memphis-sliders.html" target="_blank">Huey's</a> of Memphis pizzerias but worse. By comparison, Boscos far surpasses the "cafe" by even the most objective standards. Boscos' pizzas, from the crust to the tomato sauce and toppings are fresh, well prepared and genuinely authentic. Unlike the "cafe" pizzas that tastes more like cardboard with awful toppings, Boscos is the real deal.</div><div> </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK2vAeMyqqF9v2wmd3ZlPVkOFwJEPMkDCmZTrqrdRUbeJqim6D6TXkHoeLjAXeTpbhdkANLQD6lCfBQYYVgJ8Ipw5Dd-wg8eFxLdyAEBQ4xPw6hHedw2OiGUxQVnlGuchZP2YlADqfKn7j-GyVVWwP1mvs6QEoSSrqik0CygWQhxUwieI1VRCtS7ax/s16000/Boscos%20-%2011%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Spicy Italian pizza from Boscos" border="0" data-original-height="600" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK2vAeMyqqF9v2wmd3ZlPVkOFwJEPMkDCmZTrqrdRUbeJqim6D6TXkHoeLjAXeTpbhdkANLQD6lCfBQYYVgJ8Ipw5Dd-wg8eFxLdyAEBQ4xPw6hHedw2OiGUxQVnlGuchZP2YlADqfKn7j-GyVVWwP1mvs6QEoSSrqik0CygWQhxUwieI1VRCtS7ax/s16000/Boscos%20-%2011%20-%20Urbanspoon.jpg" width="90%" /></a></div> </div><div>A good example of this is Boscos' Spicy Italian pizza. It's a meaty pizza loaded with house-made sausage, pepperoni, salami and hot peppers. Held together with mozzarella cheese, the Spicy Italian is a solid pizza that fares well against the competition among pizzerias. It's far better than anything you can ever get from the "cafe" on its best day. So if you're in Overton Square and yearning for pizza, I <b>HIGHLY</b> recommend Boscos.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoTtWxCDjh9K-wxzuDAPPKZ7GlPii3FNbQZgu-azMrqR_UBIBjfPhOEE_Ju61PnYuRGcjopiefNcqDQ_Y6JTKBUHeVK5doAjKNWpoxbiXe7pMS38haXE0XKvXCx3lGPAuhaW_HzbBFbhMQNbn9T1p7CEx7VAtLn-MgR97IpkLLd-tv2DYs71yGZ2d/s16000/20221014_191124_Boscos_temp.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-right: 1em; width: 25%;"><img alt="The Skye Scottish Ale from Boscos" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoTtWxCDjh9K-wxzuDAPPKZ7GlPii3FNbQZgu-azMrqR_UBIBjfPhOEE_Ju61PnYuRGcjopiefNcqDQ_Y6JTKBUHeVK5doAjKNWpoxbiXe7pMS38haXE0XKvXCx3lGPAuhaW_HzbBFbhMQNbn9T1p7CEx7VAtLn-MgR97IpkLLd-tv2DYs71yGZ2d/s16000/20221014_191124_Boscos_temp.jpg" style="border-width: 0px;" width="100%" /></a>While I waited for my pizza, I sipped on another of Boscos' craft beers. Looking for more "brown" action, I got the Skye Scottish Ale. I can't remember the last time I had a Scottish Ale (although I must have dranked a few during my many quests for "plates" at the <a href="https://www.kensfoodfind.com/2010/09/flying-saucer-draught-emporium.html" target="_blank">Flying Saucer</a>), I will say the ale is similar to a Porter, a lighter version of a Stout ale. Like the Porter, the Scottish Ale gets its dark color from grains in the malting process (the process that makes beer). Unlike either a Porter or Stout, the Skye Scottish Ale didn't feel heavy as I dranked it, tasting more like a brown ale. Unlike the Midtown Brown, the Skye has a more hoppy flavor without the harsh taste. Like the Midtown Brown, the Skye isn't suitable with most foods (including many pizzas) but it goes well with desserts and other sweet foods (of course this my opinion, <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGZ_qNnoX6_tEyhChGiV-CVOWxMMkvbLvgVXKKpJy7BC1i_HxqWOYFSWDt_jAgX5QckuKc_0Ialz661cFgaTpyoGswrM7XBEpIzKIv1qP_C0OAEr1dOTMWxa6560PTczYkQ4aiL8qYv_d19-keKBIU1Z9NVQxtDXVliaZ6BKFgxPZBIGUmmkX96tQ/s16000/20221014_195059_Boscos_temp.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-left: 1em; width: 25%;"><img alt="The Famous Flaming Stone beer from Boscos" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGZ_qNnoX6_tEyhChGiV-CVOWxMMkvbLvgVXKKpJy7BC1i_HxqWOYFSWDt_jAgX5QckuKc_0Ialz661cFgaTpyoGswrM7XBEpIzKIv1qP_C0OAEr1dOTMWxa6560PTczYkQ4aiL8qYv_d19-keKBIU1Z9NVQxtDXVliaZ6BKFgxPZBIGUmmkX96tQ/s16000/20221014_195059_Boscos_temp.jpg" style="border-width: 0px;" width="100%" /></a>but I'm not discouraging people from pairing Scottish ales with whatever food they like). After finishing my first beer while halfway into my pizza, I got the Famous Flaming Stone for the second beer. The "Stone" is a more typical beer that most Americans can relate to. Well, "typical" may not be the proper description for the "Stone" because it isn't interchangeable with a Bud Light. However, its caramel-like taste isn't far off the mark from a typical American lager. It definitely goes well with pizzas like the one I had at Boscos. The restaurant is clearly first class as a brewer, putting out great beers that holds its own with the best craft breweries in America and rates among the best in Memphis.</div><div>After a few visits to Boscos, my overall impression of it is positive. The quality of the food is good and its beers are first rate. The service is friendly and knowledgeable, especially about Boscos' craft beers. The restaurant itself has a bit of a rustic feel to it, with an outdoor patio for those who want a dose of fresh air with their meals. Compared to other Overton Square restaurants, Boscos is on the lower end in terms of pricing, making it affordable for families and others looking for a good dining experience without breaking the bank. So far (as in thirty years), Boscos has been successful with this strategy. I hope it continues to be successful.</div><div><br /></div><div>Website: <a href="http://BoscosBeer.com" target="_blank">BoscosBeer.com</a></div>
<div> </div>
<hr width="75%" />
<br /><div><span style="color: #cc0000;"><b>It's That Time Again!</b></span></div><div><br /></div><div>With the midterm elections being less than two weeks away, I'm urging my fellow American citizens to vote. In Tennessee and many other states, early voting is underway for government positions on the federal, state and local levels. This election is one of the most important in American history (I know, you have heard that before) and this isn't hyperbole. Your vote could help determine the future of America, for there are people across the political spectrum who are fighting it out over American democracy and what it should be about. Now I will stop short of giving "Ken's Political Point" about who you should vote for (and trying to stay politically neutral on the blog), but with so many issues at stake, issues that will have profound effects on Americans, this isn't the election to pass on. So please, participate in the electoral process by casting your vote. If you need help in finding your polling place, go to the link below or click the "VOTE" image to get information about that and other issues related to voting. By the way, the actual election day is November 8th, but I highly advise you to vote early in case you encounter problems with casting your ballot. Don't get caught off guard with any complications that might arise when you attempt to vote. The best way to avoid that is making a plan to vote. This is important, for "America" is on the ballot in this election.<br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.vote.org/" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="The 2022 midterm elections is November 8th. VOTE!" border="0" data-original-height="569" data-original-width="854" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFQBV2ZE4AGi13gGywqklp-wwWoK_1DbrPJOy-F1Bd77aJ-jvqVhwuzujjXxPM22JrMDS-FW7xCcdcU3_AId6WZ-3ZEU0BmzcqIoPR88MtG8iB669vLlA5RCUTEVd-g8Erc8tEDMIcKExtf_r8DfhlH4iGzHxltDRfKMIMkbdQ-68KxsyBR8AMqYL/s16000/VOTE%20(KFF).jpg" width="90%" /></a></div><div><br /></div><div>Website: <a href="https://www.vote.org/" target="_blank">Vote.org</a></div><br /><a href="https://www.zomato.com/memphis/boscos-squared-memphis" target="_blank" title="View Menu, Reviews, Photos & Information about Boscos Squared, Midtown and other Restaurants in Memphis"><img alt="Boscos Squared Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/17204087/minilogo" style="border-color: currentcolor; border-image: none; border-style: none; border-width: medium; border: none; height: 15px; padding: 0px; width: 104px;" /></a><br /><br />
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<b><span style="color: #cc0000;">Not Waiting Around</span></b><div><br /></div><div>After taking a year to post the review of my birthday dinner at <a href="https://www.kensfoodfind.com/2022/09/bishop.html" target="_blank">Bishop</a>, I decided that I wouldn't procrastinate about reviewing Bari. Doing that is easier because Bari's menu is more specialized and the fact that I've written about it previously when I <a href="https://www.kensfoodfind.com/2014/06/carbonara-done-right.html" target="_blank">compared carbonara dishes</a> between it and <a href="https://www.kensfoodfind.com/2010/08/bardog-tavern.html" target="_blank">Bardog Tavern</a>. In a way, that would have been my only review of Bari. But being the enlightened man that I am, I felt that another, more formal review was necessary. Italian cuisine is more than just pasta and pizza, for it is as well rounded and diverse as any other country or culture. So with that in mind, I decided to go "tutte mare" in approaching my birthday dinner.</div><div>Having done research prior to going to Bari, I knew what I was getting beforehand. Given that Bari (named after an Italian city on the country's southern coast) featured many seafood dishes, I chose the Branzino, a fish native to the Mediterranean Sea (Bari's menu spells it "Bronzino" but that's the name of an <a href="https://en.wikipedia.org/wiki/Bronzino" target="_blank">Italian painter</a>). I'm not sure if this is my first time having it, for I might have eaten it often when I was stationed in Italy. Of course, I never gave much thought to what I ate then, let alone writing about it. Since returning to the States, I've had many fish dinners of various sorts, but none of them matched the flair of an Italian ristorante.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw9qNzZWneF28_yR5JzPO8RHUuCOlD3a5rVffsTGFQdzUEewiCiML0eNfF_ZADJaSpSP7gIB4jketnQciPjTG5BBm81ii3gEHvo5uRlJ8OXPl2QpoCr6dm0oTADNSbR-T9nsx9tUhgal8uK9B80fjfHss1PbFFSdxEdWFWUZ6haz_omwKNcU6oo3DZ/s1000/Bari%20-1%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw9qNzZWneF28_yR5JzPO8RHUuCOlD3a5rVffsTGFQdzUEewiCiML0eNfF_ZADJaSpSP7gIB4jketnQciPjTG5BBm81ii3gEHvo5uRlJ8OXPl2QpoCr6dm0oTADNSbR-T9nsx9tUhgal8uK9B80fjfHss1PbFFSdxEdWFWUZ6haz_omwKNcU6oo3DZ/s16000/Bari%20-1%20-%20Urbanspoon.jpg" width="90%" /></a></div><br /><div>When the main course arrived, it was presented in a manner that I expected. The Branzino was plated in whole, from head to tail fin. For many Americans, getting a fish head is a bit off putting, but it's natural for much of the world (for some Africans, the fish head IS the meal, like I had at <a href="https://www.kensfoodfind.com/2011/02/kaloum.html" target="_blank">African Restaurant</a> a long time ago). The fish, split in half and stuffed with orange slices and celery, looked beautiful. Of course, eating it meant having to deal with the bones inside of it. Fortunately, the Branzino was tender enough for me to remove its vertebrae from the body of the fish, clearing the path for consumption (it would have been cool if the bones were removed prior to serving, but I'm not complaining). Although there were bones left in the fish, it wasn't much of a hassle to eat. Speaking of that, the Branzino tasted great. Like with the calamari that I had previously, the fish was grilled to the point that its skin/scales were crispy. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyfS-2ESTtOeSbIIG9OjDG-hifcJ1pq-PtA_GzYdhWGsT0ySvXJC-fVlxM7FO_xH_pSo2DCYmGkQ7I2Q3h_2aUb0K6jB3qZAPqjMHdTg8wANg-UywWZCBMniniv0XLlMrEiH5f67robAzOFWI4UIRKtKA_F0LM_4zomrnRsekQo0Xix_tLvB4tsRDW/s16000/Bari%20-2%20-%20Urbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-left: 1em; width: 50%;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyfS-2ESTtOeSbIIG9OjDG-hifcJ1pq-PtA_GzYdhWGsT0ySvXJC-fVlxM7FO_xH_pSo2DCYmGkQ7I2Q3h_2aUb0K6jB3qZAPqjMHdTg8wANg-UywWZCBMniniv0XLlMrEiH5f67robAzOFWI4UIRKtKA_F0LM_4zomrnRsekQo0Xix_tLvB4tsRDW/s16000/Bari%20-2%20-%20Urbanspoon.jpg" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px;" width="100%" /></a>The charred flavor of that, combined with the citrus juice of the orange slices and the flavor of the Branzino itself (which to me is similar to tilapia, a lowly fish that catches flack for being low end seafood), made for a delicious entrée. Of course, I didn't eat the Branzino by itself, for I had it with a side of Funghi Alla Graticola (English translation: grilled mushrooms). The mushroom dish had a sweet vinegar flavor that paired well with the Branzino. Along with a glass of a white wine (Abbazia di Novacella Kerner Alto Adige DOC 2019) having a bit of a fruity flavor (peach to be precise), my dinner was excellent and well worth it. The meal brought back memories of the many dinners I had in Italy, with Bari being the closest Memphis restaurant that matches that experience. Given how much my dinner cost, this is not something that I can do often, but it can be a diversion from the usual. So, whenever I'm yearning for a taste of the Old Country, Bari is the go-to place.</div><div><br /></div><div>SIDE NOTE: In addition to Bari's limited menu, another reason that I'm able to review Bari sooner is because of the restaurant's opening times that are limited to the evening. Unlike Bishop, I can't get an omelet for breakfast, a burger for lunch and fish for dinner (which at Bishop, could be Branzino if you like eating it out of a can). All it took for this review was one visit, although my earlier <a href="https://www.kensfoodfind.com/2014/06/carbonara-done-right.html" target="_blank">"carbonara" write-up</a> contributed to it as well.</div><div><b><span style="color: #cc0000;"><br /></span></b></div><div><b><span style="color: #cc0000;">I Have My Answer</span></b></div><div><br /></div><div>When I did my <a href="https://www.kensfoodfind.com/2014/06/carbonara-done-right.html" target="_blank">calamari comparison</a>, I compared Bari's somewhat more traditional style with Bardog's fried version. It was sort of an apples to oranges comparison, for the two are quite distinct. In the back of my mind then, I wondered "what if Bari had fried calamari?" Well, I got my answer.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0XgUyhECGBB4VpQSXoRuszQkyywVoZuzuPXHp93L3etUQNe0WFFfOU_wc1Mfrt0Ng804y3swqbxtd9qOeX72RcR_4TyXYPeV4q5wp9g6KfK_-wmlnsaOzkgWlH4lz0vIb_NS7NmEkLcuzHb5Gl1FG8WBDX9YIZoERjSU0LgJwAecV3Bw399H9P16j/s1000/Bari%20-3%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0XgUyhECGBB4VpQSXoRuszQkyywVoZuzuPXHp93L3etUQNe0WFFfOU_wc1Mfrt0Ng804y3swqbxtd9qOeX72RcR_4TyXYPeV4q5wp9g6KfK_-wmlnsaOzkgWlH4lz0vIb_NS7NmEkLcuzHb5Gl1FG8WBDX9YIZoERjSU0LgJwAecV3Bw399H9P16j/s16000/Bari%20-3%20-%20Urbanspoon.jpg" width="90%" /></a></div><br /><div><br /></div><div>Before getting the main course, I decided to get an appetizer. In choosing that, I considered getting something fancy, even a bit bourgeois. However, when I saw "Frutti di Mare Fritto" on the menu, I knew destiny was calling. Normally, this is something I would get while drinking a Moretti (Northern Italy's finest beer) at a bar. That said, I wasn't passing up an opportunity to eat Bari's fried version of calamari. Just like with its grilled counterpart, the portion of calamari isn't as generous as Bardog's appetizer even as it is comparable in other aspects. Both the sardines and the calamari had that familiar seafood flavor that most expect, encased in salty breading. What sets it apart from Bardog and many restaurants is the infusion of lemon that adds a sharp sour edge to the appetizer in a good way. In the end, it's hard to say who has the better calamari. Personally, I lean more towards Bardog because the portions are bigger sans "limone" but I can see others preferring the smaller and zesty appetizer from Bari. From an originalist perspective, pan seared calamari is preferable to most Italians, as far as I could tell from my experiences. However, I'm sure they can appreciate "calamari fritti con limone" from a restaurant like Bari.</div><div><br /></div><div>SIDE NOTE: As you can tell, I know a few Italian words. Although I'm no longer fluent, I still order fried squid and many other things from an Italian menu. No Google Translate for me. 🙂</div><div><br /></div><div><span style="color: #cc0000;"><b>A Nice Ending</b></span></div> <br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUALlnmWwU2voP7mFFbzJzh3tmVSDVys_6uEYTEM7bsrUCv7Z_fVbtCIaZzzWGSOKuSM8etPxc6wfEdt24_uj9xUiug4PUa4Sh_aLnxn7R766HMQMLnX-VkPOQ_RzXEAve35Vzvxob3e_4gvqfiVAT91MxwkhO3SJylmzz7KkTKgtPrdJ-Y8P7GEXo/s16000/Bari%20-%204%20-%20Urbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-right: 1em; width: 50%;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUALlnmWwU2voP7mFFbzJzh3tmVSDVys_6uEYTEM7bsrUCv7Z_fVbtCIaZzzWGSOKuSM8etPxc6wfEdt24_uj9xUiug4PUa4Sh_aLnxn7R766HMQMLnX-VkPOQ_RzXEAve35Vzvxob3e_4gvqfiVAT91MxwkhO3SJylmzz7KkTKgtPrdJ-Y8P7GEXo/s16000/Bari%20-%204%20-%20Urbanspoon.jpg" style="border-width: 0px;" width="100%" /></a>To finish off my dinner, I got myself a slice of chocolate cake (listed on the Bari's menu by its Italian translation "Torta al Cioccolato"). With chocolate-sprinkled whipped cream on both sides of the cake and a lot of icing, the dessert was a luscious sweet treat. Because it was my birthday, my server (after consulting with a cohort who knows me from his time at Bardog) added a lighted candle to mark the special occasion. Although it wasn't like last year when fellow bar patrons at Bishop serenaded me with the "Happy Birthday" song, I felt good about celebrating my birthday at a table in solitude. It's not often that I splurge on fancy dining, but if I don't celebrate myself, who will? Overall, I thoroughly enjoyed dinner at Bari and recommend it to others looking for a classy restaurant to dine at. I'm definitely coming back, mainly because of my love for Italian cuisine (and it's across the street from one of my favorite hangouts, <a href="https://www.kensfoodfind.com/2011/08/thoughts-about-opening-of-slider-inn.html" target="_blank">Slider Inn</a>). Bari is legit Italian, so check it out.</div><p></p><p>Website: <a href="http://barimemphis.com" target="restaurant">BariMemphis.com</a></p>
<a href="https://www.zomato.com/memphis/bari-memphis" target="_blank" title="View Menu, Reviews, Photos & Information about Bari, Midtown and other Restaurants in Memphis"><img alt="Bari Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/17204007/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>
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<!--Go to www.addthis.com/dashboard to customize your tools--> <div class="addthis_inline_share_toolbox"></div></center><div><br /></div>Ken's Food Findhttp://www.blogger.com/profile/06127318313144406448noreply@blogger.com0tag:blogger.com,1999:blog-1801589893641945356.post-30535494123126139962022-09-22T12:37:00.010-05:002024-03-02T18:03:53.919-06:00Bishop<p><b><span style="color: #cc0000;">Treating Myself</span></b></p>
<p>It's not often that I go out and treat myself to a really nice dinner. Usually, a nice meal means a trip to one of my favorite restaurants like the <a href="https://www.kensfoodfind.com/2010/10/majestic-grille.html" target="_blank">Majestic Grille</a> or <a href="https://www.kensfoodfind.com/2016/04/cafe-1912.html" target="_blank">Café 1912</a>, but I decided to change it up. Making my way to Downtown Memphis' South Main Arts District, I dined at one of the city's newest restaurants, Bishop. It's one the many <a href="https://enjoyam.com/" target="_blank">restaurants owned by Andy Ticer and Michael Hudman</a>, renowned chefs who also run Andrew Michael Italian Kitchen, <a href="https://www.kensfoodfind.com/2016/10/catherine-mary.html" target="_blank">Catherine and Mary's</a>, <a href="https://www.kensfoodfind.com/2015/05/hog-and-hominy.html" target="_blank">Hog & Hominy</a> and other restaurants. Although I have never had a bad meal at any A&M restaurant, I am particularly drawn to Bishop. Maybe it's because of the closure of <a href="https://www.kensfoodfind.com/2012/05/rizzos-diner.html" target="_blank">Rizzo's Diner</a> or the discontinuation of Sunday Brunch at the Majestic Grille or the fact that it's a really nice restaurant, I just love going there. The restaurant is located at Memphis Central Station, the boarding point for Amtrak train travelers going to either New Orleans or Chicago. The train station also has an upscale hotel (Central Station Hotel) that perfectly complements Bishop (as such, the restaurant is open most of the year even when other restaurants are closed). With my finances, I could never afford a night at the hotel but I can afford an occasional drink and/or meal at Bishop's bar. For the sake of this review, I decided to go all out with it by making a dinner reservation at Bishop.</p><p>SIDE NOTE: Although there might be some days when you can just walk in and get a table, it is best to reserve it ahead of time because more often than not, you won't get lucky at the last minute, especially on weekends.</p><p>Soon after getting seated, I was immediately greeted by my waitress... er, server (I feel weird using that term) who handed me a menu while informing me of the restaurant's daily specials. I pretty much knew ahead of time of what I wanted, trying to stay within the restaurant's French theme. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlK8eaSstUWDqZYthb2Cco8BUE4HrR9B0JZS_1ykMWjhJrB-EZQYwuyRDwARu97SUdapJSG-VRLYXty_f67_szIL-3xqQMQedpm20eRqqn8NW619d1kl8QHEf8U72rWBK36_gNYK1y-mpdZu7rBzQ0IcksTJLo0OwgLOT_98Grc-2CqeqSMKJCkAf/s1000/Bishop%20-%207%20-%20Urbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-left: 1em; width: 50%;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlK8eaSstUWDqZYthb2Cco8BUE4HrR9B0JZS_1ykMWjhJrB-EZQYwuyRDwARu97SUdapJSG-VRLYXty_f67_szIL-3xqQMQedpm20eRqqn8NW619d1kl8QHEf8U72rWBK36_gNYK1y-mpdZu7rBzQ0IcksTJLo0OwgLOT_98Grc-2CqeqSMKJCkAf/s16000/Bishop%20-%207%20-%20Urbanspoon.jpg" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px;" width="100%" /></a>With that in mind, I started off with escargot for an appetizer. The last time I had it was decades ago in Atlanta when I was hanging out with my family, where I learned that "escargot" is snails. From my fuzzy memory, I believe the escargot was served with the meat inside the shells, making it a nice and interesting treat. At Bishop, the escargots are served a bit differently, with the bits of meat (which along with the escargot, includes ham and chicken gizzards) immersed in butter and persillade, a traditional oil-based French garlic and herb sauce. By itself, the escargots were chewy and quite flavorful, and tasted better with French bread that I got later (the bread's butter was a bit salty). As an appetizer, the escargots were a great start to a nice dinner.</p><p>While I was eating my appetizer, I initially decided to get a beer. Shortly after I got it, I decided to get a shot of Japanese whiskey (more on that later). As I focused more on that, my server asked me if I liked my beer. I told that I did, although honestly, the beer was stale and not worth drinking. Of course, I thought nothing of it until my server asked me again if I was satisfied with my draft beer. This time, I was honest and told her what I really thought. She responded by getting me another beer (<a href="https://www.kensfoodfind.com/2018/04/wiseacre-brewing-company.html" target="_blank">Wiseacre</a> Tiny Bomb) that was much more to my liking. I'll admit that I didn't expect this, for most places (including a lot of upscale restaurants) don't care if you like your drink or not. For them, you order it, you pay for it. Fortunately, Bishop goes out of its way to make the dining experience enjoyable, paying attention to every detail. I appreciate that and look forward to more of Bishop's excellent service in the future.</p><p>After finishing off my appetizer, I was ready for the main course. Given Bishop's specialty, I wanted to order something that was definitely French. After looking over the menu, I realized that it wasn't that extensive. Mostly consisting of small plates, Bishop's menu isn't for people with huge appetites. So, choosing from the limited "Large Plates" menu, I decided to get the Beef Bourguignon.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDygDeJ-c6mUsE47dHhGKAVZh6m4w0F4bZKgUrsTTjiAsDWsm2d4GevxFzlQ_2v-2yilcXpaMW-0dlRuFRRq39alCAraSdg5SL-bL7bFtN2_ebaFXQVT4WPZ_bvcpY7e_jgOZ2aRanJm7MvvBt-TqpW3bZGP45Vz5_H4OHFdiKEGQbOFLixBluFM8U/s1000/Bishop%20-%201a%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDygDeJ-c6mUsE47dHhGKAVZh6m4w0F4bZKgUrsTTjiAsDWsm2d4GevxFzlQ_2v-2yilcXpaMW-0dlRuFRRq39alCAraSdg5SL-bL7bFtN2_ebaFXQVT4WPZ_bvcpY7e_jgOZ2aRanJm7MvvBt-TqpW3bZGP45Vz5_H4OHFdiKEGQbOFLixBluFM8U/s16000/Bishop%20-%201a%20-%20Urbanspoon.jpg" width="90%" /></a></div><div><br /></div><div>The entrée is the French version of beef stew braised in red wine, although Bishop's version is an approximately eight ounce cut of beef sitting atop of mashed potatoes... er, "pommes puree" in a red wine stew of various vegetables. The beef was extremely tender and easy to cut into, resulting from hours of low and slow cooking. In terms of flavor, the combination of beef, bacon and the rest of the stew made for a uniquely flavorful meal. Although I liked it, I'm sure there are some who might have a more cynical take of the Beef Bourguignon, dismissing it as nothing more than a beef stew that could you find at any "greasy spoon" restaurant. I guess it depends on one's point of view, but I believe that Bishop's Beef Bourguignon (aka Beef Burgundy because of fact that the entrée originally came from Burgundy region of France) is a pretty good dish and far better than average. It's definitely an entrée that I would recommend to others looking for a genuine French meal.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7EnvHZUas5vD_avlEokjVhGUahDVfi-dyAGRA997PXbDmQSZscmKnXs4b8dWgeEK5bbxKPyOUeyZg58rGEY9SG7dYWtp-WPuNJi1SjVLNbUz4SzhSB6IDwG0sxsf15y0uZ72HUZcDxSj5E6kcvDDz2sy045LcTLxTPslz7nq71h00RgWN3nW2tghY/s16000/Bishop%20-%205%20-%20Urbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-right: 1em; width: 25%;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7EnvHZUas5vD_avlEokjVhGUahDVfi-dyAGRA997PXbDmQSZscmKnXs4b8dWgeEK5bbxKPyOUeyZg58rGEY9SG7dYWtp-WPuNJi1SjVLNbUz4SzhSB6IDwG0sxsf15y0uZ72HUZcDxSj5E6kcvDDz2sy045LcTLxTPslz7nq71h00RgWN3nW2tghY/s16000/Bishop%20-%205%20-%20Urbanspoon.jpg" style="border-width: 0px;" width="100%" /></a>After the Beef Bourguignon, I finished my dinner with a Gelato Sundae. I wasn't sure if I had enough room in my stomach to accommodate a dessert (taking into account the fries that I had with the Beef Bourguignon), but I willed my way into it. As you can see, the dessert comes with four scoops of gelato (Italian ice cream) that is drizzled with chocolate and a cherry on top, sitting atop a chocolate milkshake. As expected, the sundae was creamy and very filling, enormous enough for two people. The dessert pairs well with most beverages, but I would recommend eating it with a shot of Bailey's Irish Cream, a sweet milk-chocolate liqueur that is the perfect pairing to a dessert like Bishop's Gelato Sundae. In all, the dessert was a sweet tasty treat and a nice finish to a wonderful dinner. Of course, getting all this isn't cheap (my tab, including tip, was slightly north of my cable bill) but it was worth treating myself to something nice on occasion.</div><div><br /></div><div><b><span style="color: #cc0000;">Beignet Saves The Day</span></b></div><div><br /></div><div>Part of my interest in Bishop is that it's a nice place to have brunch. With the Majestic Grille <a href="https://www.kensfoodfind.com/2022/06/last-brunch-at-majestic-grille.html" target="_blank">shutting down its Sunday Brunch service</a>, I'm in need of a new downtown dining spot for that (it would have been Rizzo's Diner but it recently <a href="https://www.kensfoodfind.com/2022/05/my-last-meal-at-rizzos.html" target="_blank">closed</a> for good; note that the Majestic Grille has since resumed its brunch service). Although I could have easily fallen back to <a href="https://www.kensfoodfind.com/2010/08/bardog-tavern.html" target="_blank">Bardog Tavern</a>, but I rather have my Sunday Brunch at a restaurant with some swank. Surprisingly, there aren't many downtown options to choose from, particularly from restaurants that aren't in a hotel. Given that reality, I went back to Central Station Hotel's restaurant for what I hoped would be a classy brunch. I didn't do my usual research before going to Bishop, so I had no idea what was on the brunch menu. I assumed (a dangerous thing to do) that the French brasserie would have a typical list of breakfast/brunch items along with a few French specialties. At first glance, I saw that most of Bishop's brunch menu consisted of sandwiches, either in traditional bread form or as biscuit sandwiches. As an old fashioned guy who is steeped in American tradition, I wanted something more familiar to what I like. Among the items on Bishop's brunch menu are a few familiar classics like the standard egg-based breakfast with bacon/sausage, grits and a biscuit (called the Bishop Breakfast), and the steak and eggs entrée. I opted for the latter, given how hungry I was and my desire to tear into some beef. My expectations for Bishop's version of the breakfast classic were low, for I didn't expect a huge ribeye being the centerpiece of my meal. However, I expected something that looked like, well, a steak. What I eventually got was a little underwhelming.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnAQX9y3ZdDnJLLiqfP9JA_kBCfD0nps0txm_l4gfdYajSSThcO7Q52H4eRXOfGOah0UTUltluRZ3psJjuCQVN-g11uBLjlR_PDOzgNMxMn0XqDZeCBXjSxgOBwq5WsDg75AX2xj69J6MWzfbWthw9OwSRuctKl66Nz2CLjsmF3EIAJ2j5y8kq40u/s1000/Bishop%20-%2011%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnAQX9y3ZdDnJLLiqfP9JA_kBCfD0nps0txm_l4gfdYajSSThcO7Q52H4eRXOfGOah0UTUltluRZ3psJjuCQVN-g11uBLjlR_PDOzgNMxMn0XqDZeCBXjSxgOBwq5WsDg75AX2xj69J6MWzfbWthw9OwSRuctKl66Nz2CLjsmF3EIAJ2j5y8kq40u/s16000/Bishop%20-%2011%20-%20Urbanspoon.jpg" width="90%" /></a></div><br /><div>The steak and eggs that I got was a bit off the mark in terms of expectations. At first glance, I wasn't sure what to make of it. All I saw was scrambled eggs strewn across a medley of other stuff. Seeing this, I mentally asked "where's the beef" of my order, mimicking the old lady of that <a href="https://www.youtube.com/watch?v=R6_eWWfNB54" target="_blank">classic Wendy's commercial</a>. Turns out that the "steak" is slices of meat topped with Béarnaise sauce and resting atop chopped Yukon potatoes, carrots and sautéed onions. Definitely a far cry from The Majestic Grille and the recently closed Rizzo's Diner (a former South Main eatery just a block away from Bishop), I knew that my entrée wasn't going to get the job done in satisfying my appetite. To it's credit, the "steak" was perfectly cooked "medium rare" and tender and tasty. Unfortunately, it left me wanting more. Eventually, I knew that I needed to order something else to satisfy my appetite (I should have went with my gut and did it from the start).</div><div><br /></div><div>SIDE NOTE: I noticed a lot of people were getting the Bishop Burger during brunch. It seems that if I wanted something beefy, I should have chosen that. Maybe I could get it with a fried egg in the future. In the last segment of this review, I talk a lot about the delicious Bishop Burger.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hYC5BMG7JklMbVlwpdEo13jJu2moZ4U9uecmLe5xPGasryS2pwTY-OWhlNNo9zedpMfEzeNCRUQ54TOzFqD4b1TkmYKxEA9uEiEIlngpgC_NJ8GvuhtXDby7tKftU585b272fw_D6VlRpBDc26dkj8we-0mb48hLzvq_jizOvotOkVxUL1yCSFKV/s1000/Bishop%20-%2012%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hYC5BMG7JklMbVlwpdEo13jJu2moZ4U9uecmLe5xPGasryS2pwTY-OWhlNNo9zedpMfEzeNCRUQ54TOzFqD4b1TkmYKxEA9uEiEIlngpgC_NJ8GvuhtXDby7tKftU585b272fw_D6VlRpBDc26dkj8we-0mb48hLzvq_jizOvotOkVxUL1yCSFKV/s16000/Bishop%20-%2012%20-%20Urbanspoon.jpg" width="90%" /></a></div><br /><div>Going back to the brunch menu, I ordered beignets as a "dessert" to my brunch. Reminiscing my time on the Gulf Coast, I have fond memories of the fried pastry. There was never a time when I didn't get full from eating a few of them, so I knew that a plate of beignets would more than make up for the lack of "steak" in the main course (to be fair, I shouldn't have expected much given that the "steak and eggs" cost $25, half the price of Bishop's filet). The powdery sugared beignets were sweet and, despite being fluffy, heavy in substance. The beignets were very good and didn't make much of a mess, finishing off a brunch that was unique. In subsequent visits, I probably won't order the steak and eggs again but for anyone looking for a light meal, the entrée is a good choice.</div><div><br /></div><div><b><span style="color: #cc0000;">Sandwich This In</span></b></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeXeAGEg_hKp88RCrQ13AHIraHumXtzyP1YzdPObiHBm3YWzxFEV2WVMJ4TN0GooGqcu9GOhuDP0ByIOzEwiBmOJLhvdRWI1AqcSCS8KOPi95uzGsQPiI4R9wIJHJr1-ShFWKMFr4KpwIUnV3OXu3JQkD7YbJx3nRipgNWKQpJPC5Q2xra9qujWi7X/s1000/Bishop%20-%2013%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeXeAGEg_hKp88RCrQ13AHIraHumXtzyP1YzdPObiHBm3YWzxFEV2WVMJ4TN0GooGqcu9GOhuDP0ByIOzEwiBmOJLhvdRWI1AqcSCS8KOPi95uzGsQPiI4R9wIJHJr1-ShFWKMFr4KpwIUnV3OXu3JQkD7YbJx3nRipgNWKQpJPC5Q2xra9qujWi7X/s16000/Bishop%20-%2013%20-%20Urbanspoon.jpg" width="90%" /></a></div><br /><div>A couple of weeks later, I went back to Bishop for brunch again, this time with more realistic expectations. I decided to take the French approach to brunch by ordering a sandwich, of which there are many on Bishop's menu. Trying to keep it as "French" as possible, I got the Croque Madame. It's basically a ham and cheese sandwich that's topped with a fried egg, designed to be a light snack. Bishop's version comes with fries, which adds some heft to the thin sandwich. The sandwich consists of thin slices of ham topped with a Mornay cheese (Gruyére?) sauce and contained by thin slices of sourdough bread, topped by more cheese and the aforementioned fried egg. All together, the sandwich (which in my opinion resembles a panini) was a tasty light snack that was nutritionally satisfying while not weighing me down. For some looking for a more hearty (as in Hardee's), meaty sandwich, something like the Croque Madame won't do. However, for casual dining with <a href=""https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8QpX2_8eF3VwBs0AqUwNkz33aN5wLuhF-tfUqpzJW3-T9Xz-CW4k-tGiUb7BH82WurXZg8fnJNWvZNaI9z5C5a28Ezyb9zVEujUNKo3nWJe-8lcoxrA8iVZRdl0Fl4SXv96awo5pRD-2OtgmJv0RxhL-zJlGx1QDpi9hgKkDAhvvF46RKp6pliD-/s1000/Bishop%20-%2014%20-%20Urbanspoon.jpg" target="_blank">cocktails</a> on a Sunday morning, the French sandwich is a good fit.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDXGjUh2RRVKHIOcq_jCNtFiaIksYnPJBKaMXtvA5m3N5SktiI_ijAOkrGYKlLX7HlPNj0HO1CjsVBRAmFF2jibRoiQgJ9cEiOPdOQnKZFjrDygrR21RM4VmdiZ30bXBDHYq7DlWkYwLxZ9Hme8uTT6L4c1uWrKgSeKUvadA44h3vibtcI6VsAzC2-/s1000/Bishop%20-%2016%20-%20Urbanspoon.jpg" name="bishop_breakfast" style="margin-left: 1em; margin-right: 1em;"><img alt="Bishop Breakfast from the Central Station Hotel in Memphis, TN" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDXGjUh2RRVKHIOcq_jCNtFiaIksYnPJBKaMXtvA5m3N5SktiI_ijAOkrGYKlLX7HlPNj0HO1CjsVBRAmFF2jibRoiQgJ9cEiOPdOQnKZFjrDygrR21RM4VmdiZ30bXBDHYq7DlWkYwLxZ9Hme8uTT6L4c1uWrKgSeKUvadA44h3vibtcI6VsAzC2-/s16000/Bishop%20-%2016%20-%20Urbanspoon.jpg" width="90%" /></a></div><br /><div>UPDATE: I decided to get the Bishop Breakfast (formerly called the "Butcher's Breakfast") after all. Bishop's take on the classic breakfast features two eggs cooked anyway you like (as you can see, I got them scrambled), cheese grits, toast and either sausage or bacon. While nothing in particular stands out in the Bishop Breakfast, it collectively makes a great meal. The scrambled eggs has the perfect texture, being perfectly soft as opposed to being either runny or hard. The taste of it is almost perfect, with the eggs having the right amount of salt for flavor. The country sausage and cheese grits tastes great, which along the Texas-sized toast completes an appetite-busting breakfast. As a precaution against an under-serving breakfast, I ordered a <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgix0FgrPUWWzzBRGtTXA3k9640lJp6HDdR0C3LupebAFfDcp0uurc2t0XlHehgu6sGLqVouF3ASy6h4oVTXuFogzleS7xqXClmlkQsEc10lAm0R0ytTmNl-g6PGp1NRl8hEoAcr-cJAO8PBn_mlBtZi66SXC2os86klMgzLC8I6_QzkGaEFSqDPPhy/s16000/Bishop%20-%2017%20-%20Urbanspoon.jpg" target="_blank">hashbrown</a> that wasn't needed, although it didn't hurt to have (by the way, I assumed it would be something fancy as opposed to something that I can get in the frozen section of a grocery store). So for anyone looking for a traditional breakfast from Bishop that hits the spot, its signature entrée is highly recommended.</div><div><br /></div><div>SIDE NOTE: I eventually got my grub on later. After I left Bishop, I eventually made it to the <a href="https://www.kensfoodfind.com/2010/09/flying-saucer-draught-emporium.html" target="_blank">Flying Saucer</a> after a brief stop at <a href="https://www.kensfoodfind.com/2010/08/calhouns-sports-bar.html" target="_blank">Max's Sports Bar</a>. To satisfy my hunger, I got one of the Saucer's delicious burgers (the <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPF6KbzRkLtqHaA7A9LfqPDx3jgeSQtveE4ju-cQlphLDcjzHl7IjlGc_txa_HBqd39mIDBUmyEBcy94yFGlbxxyl1ugT8jzx6DCC4czqp1rMGuuKy8EJ_bWE9NJYXIJik1Pv-BsJ5AC0KYBDl0bJVFjh4Avmnkd1hONW7r1Ri37D9Dhys1typKnm-/s16000/Flying%20Saucer%20-%2093%20-%20Urbanspoon.jpg" target="_blank">Bleu Burger</a>) while getting caught up with longtime Saucer Girl/bartender Christina. Speaking of Saucer Girls, former Saucer legend <a href="https://4.bp.blogspot.com/-SDol7O8murk/U9O9pZ5YSMI/AAAAAAAADnQ/Pq_VaQSCzWI/s1600/Jessica%20Holbach%20-%2001.jpg" target="_blank">Jessica</a> is now bartending at <a href="https://www.kensfoodfind.com/2013/05/local.html" target="_blank">Local</a> (in addition to Max's) while her former co-worker Nikki is now at Ben Yay's. It seems that their former employer made a "silly" decision in not retaining these awesome women.</div><p><b><span style="color: #cc0000;">Double Take</span></b></p><a href="https://blogger.googleusercontent.com/img/a/AVvXsEheEtKuKx6u9eVFdC9O5ZXpjgZQYdQUih3sZgU2DWNnTKVTywDLGoh3-32Hi6YX5Mcs01cReRMlI_186xZ2NP5fvF1aW1ORrh8aUGSLPqUXFDdC21tBjQaex0dwWeJY-GpDgRVBNh2pZ8tbC6_aeJ0zkWopqRrsTAey0-J0xFGb0zajXXeZjfPOmgF2=s16000" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-right: 1em; width: 40%;"><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEheEtKuKx6u9eVFdC9O5ZXpjgZQYdQUih3sZgU2DWNnTKVTywDLGoh3-32Hi6YX5Mcs01cReRMlI_186xZ2NP5fvF1aW1ORrh8aUGSLPqUXFDdC21tBjQaex0dwWeJY-GpDgRVBNh2pZ8tbC6_aeJ0zkWopqRrsTAey0-J0xFGb0zajXXeZjfPOmgF2=s16000" style="border-width: 0px;" width="100%" /></a><p>Although Bishop has earned a reputation as a fine dining establishment, it can also be a place to simply chill while grubbing on a burger. On my last birthday, I did just that. While my intention was to have a nice dinner, I didn't have the foresight to make a reservation so I ended up at the bar. Hoping to get a table that never came, I made the most of it during my pointless wait. Unlike a lot restaurants, Bishop doesn't serve a lot a "common" beers like Pabst Blue Ribbon so I classed it up a bit by getting a Crosstown Siren, a Blonde Ale that's one of my favorite local go-to brews (by the way, the Siren costs seven dollars, not exactly cheap). While sipping on my beer, I saw a bottle on the bar's top shelf of liquors that piqued my interest. It was a bottle with a Japanese character (or "kanji" for those in the know) on the label that stood out from the rest of the bottles. Being the adventurous man that I am, I asked the bartender about the bottle. It turned out to be a Japanese whiskey called Ohishi. Unlike other whiskeys that I've had, Ohishi is distilled from rice aged in Sherry casks for a smooth and sweet flavor. Definitely different from other whiskeys, the Ohishi tasted more like caramel than a sour mash shot of Jack Daniel's. While enjoying my delicious libation, I never thought how much the Japanese whiskey cost (about $13 a shot) but rather let my inhibitions down and rolled with it (after all, it was my birthday). After waiting for about an hour, I decided to eat dinner at the bar. Although it wasn't ideal, I was enjoying my whiskey so much that I couldn't leave without getting some food to go with it.</p>
<p>So here I am, at a Downtown Memphis restaurant by myself, sipping on whiskey and beer. Obviously, I wasn't going to get the candlelight dinner that I wanted, so I got into "bar mode" and ordered something appropriate. <a href="https://blogger.googleusercontent.com/img/a/AVvXsEisNBHO1mnQQuowMXLR-ex_n8iBf6kenr0HUshTQ9X9e-0x9MS6bPvnkBPQF0sBRi-2snUB5NCUzKQgFi5MICCrJoCGvaBihgH_SLzFILKEpCYPcfyPr4LulMLebZ3dgaR7RjFoexsc5O-WtwxSMYD-_GPMcNYANgc7asRuQi71tDZRg7Ky7_G2QxHJ=s16000" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-left: 1em; width: 33%;"><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEisNBHO1mnQQuowMXLR-ex_n8iBf6kenr0HUshTQ9X9e-0x9MS6bPvnkBPQF0sBRi-2snUB5NCUzKQgFi5MICCrJoCGvaBihgH_SLzFILKEpCYPcfyPr4LulMLebZ3dgaR7RjFoexsc5O-WtwxSMYD-_GPMcNYANgc7asRuQi71tDZRg7Ky7_G2QxHJ=s16000" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px;" width="100%" /></a>Initially, I thought about ordering the Branzino from Bishop's "tinned" menu. Fortunately, a guy sitting next to me got that, with the Branzino fish served in a tin can. "Wow" (or rather "WTF"), an upscale restaurant serving meals in tin cans and even having a menu for that? Hey, far be it from me to tell anyone how to run a restaurant (least of all guys like Andrew and Michael) but that isn't something that I would serve if I had a dive bar like Earnestine and Hazel's. However, I can't knock Bishop's hustle too much, for the guy eating his "tinned" dinner really enjoyed it. As for myself, instead of going for a French "tinned" dinner, I opted for something more "American" in the form of a burger.</p><p>In getting the Bishop Burger, I wasn't going into this blindly. The burger is regarded as one of the best in Memphis according to publications like <a href="https://www.memphisflyer.com/burger-bonanza-celebrating-burger-week-with-10-bluff-city-burgers" target="_blank">The Memphis Flyer</a>. Also, many of my friends had high praises for it. After having one myself, it's no dispute that Bishop's signature cheeseburger is a first class gourmet masterpiece. <a href="https://1.bp.blogspot.com/-ESQ9kPFpH38/YVS5YEitNMI/AAAAAAAAUJs/hTmh9pnc_0krPSaX-5mYnm3gMIcHwQi0wCPcBGAYYCw/s1000/Bishop%2B-%2B2%2B-%2BUrbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-left: 1em; width: 50%;"><img border="0" src="https://1.bp.blogspot.com/-ESQ9kPFpH38/YVS5YEitNMI/AAAAAAAAUJs/hTmh9pnc_0krPSaX-5mYnm3gMIcHwQi0wCPcBGAYYCw/s1000/Bishop%2B-%2B2%2B-%2BUrbanspoon.jpg" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px;" width="100%" /></a>In terms of taste, imagine an Oklahoma smash burger (which you can get Bishop's sister restaurant <a href="https://www.kensfoodfind.com/2015/05/hog-and-hominy.html" target="_blank">Hog & Hominy</a>) on steroids. Although the burger includes tomato aioli and thick slices of bacon (all in a fresh Brioche bun), it's the onion flavor derived from the B1 sauce that makes the burger really stand out and absolutely delicious. By the way, the beef patties were cooked a perfect medium rare, which in itself made the burger awesome. It's been awhile since I've a burger this good, but Bishop more than exceeds my expectations. To add a bit a style, the Bishop Burger is served with a knife plunged on top of it with the B1 sauce oozing from the burger. Along with a cup of fries that tastes better when dipped in B1 sauce, the Bishop Burger is a complete meal that I look forward to having again and again, even on my birthday. Especially when I'm drinking Ohishi whiskey with it.</p>
<p><a href="https://1.bp.blogspot.com/-5pM31qc3VXc/YVS5iyoo2pI/AAAAAAAAUJ0/OmZKPDwMWL8mcEihXOxDDYxUC2DZQsFzQCPcBGAYYCw/s16000/Bishop%2B-%2B3%2B-%2BUrbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-right: 1em; width: 50%;"><img border="0" src="https://1.bp.blogspot.com/-5pM31qc3VXc/YVS5iyoo2pI/AAAAAAAAUJ0/OmZKPDwMWL8mcEihXOxDDYxUC2DZQsFzQCPcBGAYYCw/s16000/Bishop%2B-%2B3%2B-%2BUrbanspoon.jpg" style="border-width: 0px;" width="100%" /></a>For dessert, I wanted something that I could put a candle in (after all, it was my birthday). The bartender suggested the profiteroles, a French pastry styled as a gooey ice cream slider. When the bartender brought it out, I thought he got me confused with a kid. The profiteroles looked more suited for children, but I can be a big kid on my birthday. After blowing out the candle on my plate, I cut into the profiteroles to cap off the night (I didn't eat them by hand because I didn't want to make a mess). The dessert was really nice, for the pastry was creamy and sweet (similar to an eclair). The chocolate and caramel blended nicely with both the pastries and vanilla ice cream, which along with the almonds made for a satisfying dessert. Although I would have preferred an actual birthday cake, the profiteroles was a savory substitute that made my birthday special.</p>
<p>Overall, I had a nice time celebrating my birthday at Bishop. Even though I was dining alone, the staff at Bishop made the night special for me. My bartender even led the bar (including patrons) in serenading "Happy Birthday" to me as I blew out the candle on my birthday "cake." And the best part was, despite the fact that I'm not a regular customer with the restaurant, Bishop comped my dinner. That was a pleasant surprise that I did not expect and it's certainly something that rarely happens at places where I am a "regular" customer. The night ended on a happy note, with me heading home standing somewhat upright, which isn't how I celebrated birthdays in the past. As I get older, I really need to cut back on drinking so I can enjoy the finer thing in life. After all, I don't have a lot of birthdays left so I should make the most of them.<br /></p>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhGO9UUyIu3FE8nUj3qW6WWxyO44nX2AVN43cjrT0vVk7NwNc_dKSY_6df3nUIOc5Mv3yJUPNxVRDHimKk4peBCuufgmqECZ5yCQww4U-bad9tGclxbQkl0P3IrCg0PVwovAPbGfNyyV6aj1qMEb-jccJJDzwAR8dLuPvUMiyeJpMvwjo5f9VY4GPUA=s16000" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEhGO9UUyIu3FE8nUj3qW6WWxyO44nX2AVN43cjrT0vVk7NwNc_dKSY_6df3nUIOc5Mv3yJUPNxVRDHimKk4peBCuufgmqECZ5yCQww4U-bad9tGclxbQkl0P3IrCg0PVwovAPbGfNyyV6aj1qMEb-jccJJDzwAR8dLuPvUMiyeJpMvwjo5f9VY4GPUA=s16000" width="90%" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Here's a better pic of the Bishop Burger</i></td></tr>
</tbody></table>
<br /><div>NOTE: My birthday dinner occurred almost exactly a year ago. With another birthday upcoming, I hope it's as memorable as my time at Bishop.</div><div><br /></div>
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJrFcwYl47z0YzxSkS-mysXSy3_6VpCncFzlMf5l_r2dCPm2_jxKDS_aH2cZLVX8gOQ4LcejqxzFntsqzzPbasvoxtLu8kmbuTNHgiyzpyMAAQk0a5ANzZwD1T25CYWqLpUMC7SSnTNaJlTJBX5FLKurFxCD3zSpBx6PBwON6iyhx8DrGnhpBapLu/s1000/Bishop%20-%2015%20-%20Urbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-right: 1em; width: 25%;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJrFcwYl47z0YzxSkS-mysXSy3_6VpCncFzlMf5l_r2dCPm2_jxKDS_aH2cZLVX8gOQ4LcejqxzFntsqzzPbasvoxtLu8kmbuTNHgiyzpyMAAQk0a5ANzZwD1T25CYWqLpUMC7SSnTNaJlTJBX5FLKurFxCD3zSpBx6PBwON6iyhx8DrGnhpBapLu/s1000/Bishop%20-%2015%20-%20Urbanspoon.jpg" style="border-width: 0px;" width="100%" /></a>By now, anyone can correctly assume that I like Bishop. As much as I like the food, what impresses me the most is the place itself and the people who work there. The restaurant is classy with its historic architecture and artwork that I'm guessing is French-inspired. While it has that early 20th Century charm, it's chic enough to appeal to South Main residents. Combine that with the professionalism of the staff who goes out of their way to ensure that their customers are enjoying themselves, it's easy to see why so many people love Bishop. Even if the food was terrible, I could hang out at Bishop's bar for the drinks alone (even the Mimosas look cool). Speaking of the food, the Bishop Burger is by far the best and most popular item on the menu, so good that many get it for brunch. The burger alone is definitely worth a visit, but Bishop is so much more than that. Based my experiences, I highly recommend it to anyone looking for a unique and wonderful time.</div><div><br /></div><div>Website: <a href="http://BishopMemphis.com" target="restaurant">BishopMemphis.com</a></div><div><br /></div>Ken's Food Findhttp://www.blogger.com/profile/06127318313144406448noreply@blogger.com0tag:blogger.com,1999:blog-1801589893641945356.post-89883409609693025672022-06-08T14:59:00.010-05:002023-09-15T16:22:25.283-05:00Last Brunch at The Majestic Grille?<!--AddThis Button BEGIN-->
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<span style="color: #cc0000;"><b>A Sad Ending</b></span><div><br /></div><div><a href="https://www.kensfoodfind.com/2010/10/majestic-grille.html" target="restaurant">The Majestic Grille</a> has discontinued its popular weekend brunch. When I heard about it, I was both shocked and dismayed about the news. It has been a staple of Memphis' Downtown dining scene for many years, something that its residents became accustomed to. Personally, I take pride in being among the first to regularly dine there when the Majestic's brunch was barely on the map. Over time, the restaurant's brunch became so popular that diners had to make reservations for a table because the restaurant was killing it (even getting a seat at the bar was tough). But now, as of last Sunday, it is gone for good but I didn't let the moment pass without getting brunch one last time.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYi3HdfKeI4VZiibV11k75q7d3rGn3jzL3yrSRcKA_FmKLjAwfZ9-c6123CZ-QBeiTVfHS7VtcsEFGGT_RomY5bvmBqJeSyFg4FeBiP8BLgvKCdcyoLldp3x2XrXfmgpaHwU1aaSnv3Y7JhqcwYAnyTUloMFo1DW-_NZvQTQ2kQ5hlv4I0Wk_gjNX/s1000/Majestic%20Grille%20-%2074%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="John D's Breakfast from the Majestic Grille" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYi3HdfKeI4VZiibV11k75q7d3rGn3jzL3yrSRcKA_FmKLjAwfZ9-c6123CZ-QBeiTVfHS7VtcsEFGGT_RomY5bvmBqJeSyFg4FeBiP8BLgvKCdcyoLldp3x2XrXfmgpaHwU1aaSnv3Y7JhqcwYAnyTUloMFo1DW-_NZvQTQ2kQ5hlv4I0Wk_gjNX/s16000/Majestic%20Grille%20-%2074%20-%20Urbanspoon.jpg" width="90%" /></a></div><br />Although I love the Majestic's brunch, I usually never get it on a Saturday, because I either get breakfast with my Dad or get brunch at another of my favorite restaurants, <a href="https://www.kensfoodfind.com/2010/08/bardog-tavern.html" target="_blank">Bardog Tavern</a>. However, despite having breakfast with my Dad, I made sure to get to the Majestic for one of its last brunches (in case you're wondering why I didn't convince my Dad to go to the Majestic, let's just say he's not much into Downtown despite liking The Majestic Grille). In choosing from the menu, I thought of my good friend John D. Like myself, he was one of the first to hit up on Majestic's brunch and was always a frequent regular. When it came to brunch, he usually kept it simple by getting eggs, bacon, biscuits and grits. Inspired by this, the restaurant added that to the menu and named it "John D's Breakfast" in honor of my friend. Everything about the "John D" was excellent, from the scrambled eggs to the cheddar cheese grits. There's nothing cheap about this entrée, for it's far better than a chain restaurant like Denny's and served in a classy environment that IHOP can never match. Even though it's a basic breakfast entrée, it's the quality of John D's Breakfast that sets The Majestic Grille apart from most restaurants, setting a standard for what Downtown Memphis should be about.<div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUCu5iLlD8KCDK4L-Y1etoToMl1muw4xcxL2DIP8ThbC_BVfCUZGRld4mQ3zcr4oXYj-c5SYYONDoL1Q_0DDHoFieJZLvxpVbgDPJBp8JVh9-b0LKDf-w82Ho_8BkZCZLp2c-JFA82NaYJoztO4woELs435Fvy8MB7FTW0VbGJeVwwN7NsKPjrQRq-/s1000/Majestic%20Grille%20-%2075%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Sausage Frittata from the Majestic Grille" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUCu5iLlD8KCDK4L-Y1etoToMl1muw4xcxL2DIP8ThbC_BVfCUZGRld4mQ3zcr4oXYj-c5SYYONDoL1Q_0DDHoFieJZLvxpVbgDPJBp8JVh9-b0LKDf-w82Ho_8BkZCZLp2c-JFA82NaYJoztO4woELs435Fvy8MB7FTW0VbGJeVwwN7NsKPjrQRq-/s16000/Majestic%20Grille%20-%2075%20-%20Urbanspoon.jpg" width="90%" /></a></div><br /><p></p></div><div>Although the "John D" is popular, my favorite Majestic brunch entrée is the sausage frittata (which in Italian roughly translates to "fried" according to <a href="https://en.wikipedia.org/wiki/Frittata" target="_blank">Wikipedia</a> although "fritte" is more accurate). A frittata is similar to an omelet but instead of it being folded in half, it's spread across the plate. As the name implies, it's an Italian entrée although I can't remember eating one when I lived in Italy (but I ate a lot of omelettes there). The texture of a frittata is fluffier than an American omelet and more resembles the filling of a quiche or a European-style omelet. Like a quiche, all the other ingredients are mixed in and cooked inside the frittata, which is often topped with cheese or some other garnish. In Majestic's sausage frittata, the "garnish" is aged cheddar cheese with Andouille sausage, scallions (aka "green onions") and Parmesan cream stuffed inside. Because everything is cooked together, the combined flavor flows throughout the frittata that can be tasted in every bite. As far as I know, I don't know of many Memphis restaurants that offer the unique experience of a frittata, which will make missing it all the more sad for me (I guess I can learn how to make one by watching a <a href="https://www.youtube.com/watch?v=-q8czZSQbbQ" target="_blank">YouTube video</a>). So to my tasty frittata, I bid adieu, hoping that we might meet again.</div><div>After I finished my last brunch at The Majestic, I sat back with a Mimosa and absorbed the atmosphere of the restaurant. From the cartoons playing on TV screens atop of the restaurant to the polite sounds of other diners, the Majestic was a special place to go for brunch and socializing over drinks. Nothing against other restaurants, but the Majestic is unique in that combines the nostalgia of the past through its use of an old theater with the swankiness of fine dining in a relaxed atmosphere. With its brunch being gone, I'll have to find another place that comes close to it (maybe one of Andrew Ticer and Michael Hudman's restaurants?)</div><div>Despite not having The Majestic Grille's brunch, there are many great restaurants to dine at in Downtown Memphis. Everywhere I look, I see new restaurants, bars and other businesses popping up Downtown to attract both tourists and Memphians. As someone who is a borderline Midtowner (who happens to have nice restaurants within walking distance from home, including <a href="https://www.kensfoodfind.com/2010/11/cafe-eclectic.html" target="_blank">Cafe Eclectic</a>), I love going to Downtown Memphis to eat, drink and have a good time. I appreciate all the businesses and workers who help make that possible with their hard work and dedication to their profession (mini side note: I'm also a part of that community as a part time worker at the FedExForum). Having said this, not everyone shares my appreciation and respect for Downtown given some of the recent incidents that have occurred there. From <a href="https://www.fox13memphis.com/news/local/gunfire-rings-out-overnight-beale-street/CQDV32J24JABRJNGALW6DVXAWA/" target="_blank">fighting on Beale Street</a> to <a href="https://www.google.com/search?q=%22Downtown+Memphis%22+shooting&rlz=1C1SQJL_enUS794US794&biw=1918&bih=868&tbm=nws&sxsrf=ALiCzsatzZy-YS8qj6rpiISSlbiOy8VaPA%3A1654711255267&ei=1-OgYprmD7yhqtsP7Oa56AU&ved=0ahUKEwjarc3kt574AhW8kGoFHWxzDl0Q4dUDCA0&oq=%22Downtown+Memphis%22+shooting&gs_lcp=Cgxnd3Mtd2l6LW5ld3MQDDIFCAAQgAQyBggAEB4QCDIGCAAQHhAIMgUIABCGAzIFCAAQhgMyBQgAEIYDMgUIABCGA1DbDVijIWDrLmgAcAB4AIABdYgBiQKSAQMyLjGYAQCgAQHAAQE&sclient=gws-wiz-news" target="_blank">shootings</a> in other parts of Downtown, it's apparent that there are some people who are bringing the neighborhood down. That's not good for the rest of us, for we are now under suspicion by police and other authorities who will assume the worst. For example, during a recent visit to a bar I frequent, the security guard frisked me very thoroughly before letting me in. When I say "thoroughly" I mean, well, I wanted to offer him a cigarette after he felt me up. I guess he didn't have the "blind" faith that I was a good guy and loyal regular of that bar. Although I felt violated (actual cops aren't that thorough), I understood why he did it, not wanting to take any chances of things going sideways. I hope this isn't Downtown Memphis' future, for it will be a shame to see it denigrate into another crappy part of Memphis. I know we can all do better, so let's step our game up in making Downtown Memphis great for everyone!</div><div><br /></div><div><b style="color: #cc0000;">A New Beginning!</b></div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GKstM_OD7D6FJ5Knyma9RvTZIWdhrwi7Nf33uxkxLwEEsA_gdbQOknzIEOlKGpiEOLmp6o3xoK3p3zb_3zPWbFobczBQ0I8akAukMLmIGanIVA-i0cAk0pCvwXxmiFc0_9FEg_2hRIlAPc7kvw0wwqYeYBVy24_OwKMcG4RfmrLG8BAZTr9whZFNNzQ/s16000/Majestic%20Grille%20-%2073.jpg" name="brunch_is_back" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-right: 1em; width: 25%;"><img alt="The Crab Benedict from The Majestic Grille's brunch menu" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GKstM_OD7D6FJ5Knyma9RvTZIWdhrwi7Nf33uxkxLwEEsA_gdbQOknzIEOlKGpiEOLmp6o3xoK3p3zb_3zPWbFobczBQ0I8akAukMLmIGanIVA-i0cAk0pCvwXxmiFc0_9FEg_2hRIlAPc7kvw0wwqYeYBVy24_OwKMcG4RfmrLG8BAZTr9whZFNNzQ/s16000/Majestic%20Grille%20-%2073.jpg" style="border-width: 0px;" width="100%" /></a><div>UPDATE: As of September 17, 2023, brunch at the Majestic Grille will resume. With it comes an updated menu featuring new items that includes a carbonara flatbread and a revamped take on its classic Crab Benedict. Hopefully everything will be smooth sailing going forward, because the Majestic's brunch been a vital part of Downtown Memphis life. I hope that it stays around for a long time to come.</div><div><br /></div><div>Website: <a href="http://MajesticGrille.com" target="restaurant">MajesticGrille.com</a></div><div><br /></div>
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<p><b><span style="color: #cc0000;"> Welcome To Midtown (I Guess)</span></b></p><p>During a past weekend, I made a stop at Wolf River Brisket Co.'s (or "Company") new Crosstown location for lunch. Although the restaurant chain has locations in Germantown (or is it Collierville?) and Olive Branch, I was glad to have one of their restaurants within walking (as in a trail) distance from my house. Taking advantage of that, I treated myself to some brisket that I assumed would be great if not amazing. Unfortunately, my expectations never came to fruition at Wolf River Brisket Company.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGJTq_q5mA_akvNJFZFOXqRUZRTL-kSMzmziOlJWAnKig_QO575ziE6WB-hfYOmX3o_pa7NNrR-sohNDx0CZPhpXLQUSzG19t0mg1l78a_hGEvQ30A4xPCJrP2ahw4-0_1NXvHw592rr0qimnU0ndf1BOzXATGTgIY-T8lbxxTK_Q0gt6BUPv86Zo/s1000/Wolf%20River%20Brisket%20Company%20-%201%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGJTq_q5mA_akvNJFZFOXqRUZRTL-kSMzmziOlJWAnKig_QO575ziE6WB-hfYOmX3o_pa7NNrR-sohNDx0CZPhpXLQUSzG19t0mg1l78a_hGEvQ30A4xPCJrP2ahw4-0_1NXvHw592rr0qimnU0ndf1BOzXATGTgIY-T8lbxxTK_Q0gt6BUPv86Zo/s16000/Wolf%20River%20Brisket%20Company%20-%201%20-%20Urbanspoon.jpg" width="90%" /></a></div><br /><p>With "brisket" in the restaurant's name, I obviously had to go with an entrée appropriate with that so I got the Sliced Brisket plate. In appearance, the combination of lean and "fatty" slices looked good and appetizing but the appeal ends there. In terms of taste, the brisket was lacking in smoke flavor (although it wasn't completely without it) and seemed more like mere roast beef. While the vinegar-strong barbecue sauce added a little sweetness to the brisket, it failed to satisfy my tastes. The waffle cornbread, bacon-topped mashed potatoes and green beans were good side items that went well with the brisket, completing an overall decent meal. While it isn't likely that I'll be ordering the sliced brisket again, if I do, I will likely choose "fatty" over "lean" and "mixed" as the style of brisket to eat. If I can't get genuine Texas smoke flavor, at least I can get some tasty fat with my roast beef... err, brisket.</p><p>SIDE NOTE: Other than <a href="https://www.kensfoodfind.com/2015/03/elwood-shack.html" target="_blank">Elwood's Shack</a> that's conveniently located across the street from my job, my last good brisket meal came from my friend Michael Patrick and his restaurant, the former <a href="https://www.kensfoodfind.com/2012/05/rizzos-diner.html" target="_blank">Rizzo's Diner</a>. Unlike the barbecue-themed Wolf River Brisket Co., Chef Mike's <a href="https://www.kensfoodfind.com/2022/05/my-last-meal-at-rizzos.html" target="_blank">brisket</a> was on point in terms of smoke flavor and overall quality. Of course, I have never been disappointed with anything from my friend whose restaurant is now permanently closed. With COVID-19 affecting the restaurant industry as a whole, Rizzos Diner was one of its many casualties that I'm going to miss. Fortunately, Chef Mike has found a new job at a Capitol Grille restaurant that will surely benefit from his expertise. I wish him the best in his new endeavors.</p><p>I hope what I had at Wolf River Brisket was an anomaly, for I want the restaurant to do well (at least in Midtown). It's nice to have restaurant options close to home and I hope Wolf River is one of them, but it needs to step its game up on its signature item.</p><p>Website: <a href="http://WolfRiverBrisket.com">WolfRiverBrisket.com</a></p>
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<p><b><span style="color: #cc0000;">Long Live The Chef</span></b></p><p>Recently, one of my favorite restaurants closed its doors for good. <a href="https://www.kensfoodfind.com/2012/05/rizzos-diner.html" target="_blank">Rizzo's Diner</a>, owned by renowned Chef Brian Michael Patrick, was a victim of the COVID-19 pandemic that has wreaked global economic havoc through quarantines, regulations/restrictions and other measures. Given the difficulties of running a restaurant even in the best of times, adding an infectious virus to the mix can make things really challenging. Chef Mike did his best under the circumstances but the challenges of running a restaurant when he had to deal with COVID-19 restrictions, labor shortages and increased costs related to that were too much for the brilliant chef. So after over a decade of success, the era of Rizzos Diner has sadly come to a close.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-GLyRmkt6xNc3E4r5UZMAkYA8bHY7Vz1zDFNSlzb5Vj5Jluxsd_NWnIiMPk-UTKDzVjeBNV373Rd49YkCIdLQRuANd-bBDWLI67fzWf_So0opLwQ82abANNeaJTay8QXBG-6sxvWFtMnHPQF6n6MlbKWDt7U0cLxU72jZ05SQ7dmh8PzRkvaALWbM/s1000/Rizzo's%20Diner%20-%2099%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Cheeseburger Soup from Rizzo's Diner" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-GLyRmkt6xNc3E4r5UZMAkYA8bHY7Vz1zDFNSlzb5Vj5Jluxsd_NWnIiMPk-UTKDzVjeBNV373Rd49YkCIdLQRuANd-bBDWLI67fzWf_So0opLwQ82abANNeaJTay8QXBG-6sxvWFtMnHPQF6n6MlbKWDt7U0cLxU72jZ05SQ7dmh8PzRkvaALWbM/s16000/Rizzo's%20Diner%20-%2099%20-%20Urbanspoon.jpg" width="90%" /></a></div><br />
<p>Before the Rizzo's finally closed, I stopped by to have one last meal. Initially my sole intention was to get the restaurant's famed Cheeseburger Soup that has gotten great reviews. I'm not sure if I had it before, but given how good it is, I'm pretty sure I would have had a memory of it if I did. The soup was as cheesy as it looked, with a thick creaminess that just melts in your mouth. That's combined with ground beef, tomato, lettuce, mustard and other ingredients to simulate the "burger" in this amazing soup that seems like a puréed version of an actual cheeseburger without the buns (by the way, I know it isn't a puréed burger, and I'm saying this in case some "scholars" believe I'm talking nonsense). It even had a slice of pork (bacon?) on top to complete one of the best soups that I've had in a long time. Although I will miss this, Chef Mike has kindly shared his <a href="https://ilovememphisblog.com/2012/02/soup-sunday-cheeseburger-soup" target="_blank">recipe</a> so others can make it.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtZ-2gI3VoYAH3pgNV0KhUqeGHUB-tMQ5FXQDQ6jKWOaTrDhOFJ9QnSiD3VlfITJcZ4ANkmr19XsanX5kPbhdOLWw3j-K1l7msXHwwRECuSfGY27SNBESWfjTV5D1fAgMtbEpdAT2Ik6x1rv_dYn6JsY6XINt69p27A9w1nxT4Bfx_DrZaBLoUiN-g/s1000/Rizzo's%20Diner%20-%2098%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Slow Roasted Beef Brisket from Rizzo's Diner" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtZ-2gI3VoYAH3pgNV0KhUqeGHUB-tMQ5FXQDQ6jKWOaTrDhOFJ9QnSiD3VlfITJcZ4ANkmr19XsanX5kPbhdOLWw3j-K1l7msXHwwRECuSfGY27SNBESWfjTV5D1fAgMtbEpdAT2Ik6x1rv_dYn6JsY6XINt69p27A9w1nxT4Bfx_DrZaBLoUiN-g/s16000/Rizzo's%20Diner%20-%2098%20-%20Urbanspoon.jpg" width="90%" /></a></div><br />
<p>After the soup, I was about to call it a night but I was still hungry. Not feeling like cooking at home after working a Grizzlies game, I stayed around and got an entrée. Sticking with beef, I decided to get the Slow Roasted Beef Brisket. Just like the soup, the brisket didn't disappoint, for it was tender with a nice amount of smoke flavor. Although I won't dub it as barbecue, the brisket holds its own with places like <a href="https://www.kensfoodfind.com/2015/03/elwood-shack.html" target="_blank">Elwood's Shack</a> and Bain BBQ (it recently opened a "brick & mortar" restaurant in the space formerly occupied by the <a href="https://www.kensfoodfind.com/2012/07/stone-soup-cafe.html" target="_blank">Stone Soup Cafe</a> in the Cooper-Young neighborhood). The brisket was great with mashed potatoes and green beans. Overall, my last meal at Rizzo's was excellent and memorable, a nice ending for a great restaurant.</p><p>SIDE NOTE: A couple of weeks after I had this, I had a very similar meal (sans soup) at <a href="https://www.kensfoodfind.com/2022/05/wolf-river-brisket-company.html" title="">Wolf River Brisket Company</a>. Although it prides itself as serving genuine Texas brisket, it wasn't nearly as good as Rizzo's. It seems like Chef Mike could lend his expertise to that restaurant but...</p><p>As I was finishing my dinner, Chef Mike came out to greet the diners in his restaurant. When he got to me, I congratulated him for his run in the restaurant business and offered condolences for it coming to an end. Although Chef Mike will no longer be in the business as an owner, he will be moving on to The Capital Grille restaurant chain as an executive chef. I'm glad he has landed in a good place and hope that one day he will get the courage to go out on his own again. I wish my good friend the best of luck (although he won't need it) and hope to have the good fortune to experience his culinary expertise again.</p><p>Website: <a href="http://RizzosMemphis.com">RizzosMemphis.com</a></p>
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<span style="color: #cc0000;"><b>Giving A Shout Out</b></span><div><br /></div><div>In the many years that I have blogged, I, an African-American, never acknowledged Memphis Black Restaurant Week (MBRW). I am a little embarrassed to admit this, for I have blogged about every other annual event in Memphis, with a few exceptions like MBRW. It isn't like Black restaurants are foreign to me, having grown up in an African-American household that is proud of its culture. So to make amends, I pledge that starting this year, I will highlight a Black-owned restaurant during Memphis Black Restaurant Week. In particular, I will try to highlight a restaurant that's unknown to most of us that's deserving of recognition. This year, I will review a restaurant that I haven't visited (another first) who I have only contacted via Uber Eats. Although I have never been there, I feel comfortable in recommending the restaurant to friends and others who love getting a good meal.</div><div>Before I begin, I want to talk about my strategy for ordering from food delivery apps like Uber Eats. Given that most food apps don't coordinate well with restaurants when it comes to pick-up times for deliveries, I often get lukewarm food that I have to heat up before consuming. Therefore, I try to cut the delivery distance by ordering from restaurants that are close to my house. Typically, that limits me to neighborhoods like Vollintine-Evergreen, Crosstown, New Chicago, Overton Square and other areas in Midtown and North Memphis. Of course, ordering from nearby restaurants doesn't guarantee freshness, but more often than not, I get my food in decent shape (except for fast food restaurants that never get it right regardless of location). Also a factor is price, for food delivery apps charge enormous fees for their services, often doubling the price of the initial food order. Part of that involves distance, for it is cheaper for me to get something from Crosstown than Collierville, everything else being equal. Also, I try to keep my costs as close to what I would pay if I actually dined out. Taking all this into consideration, I have a short list of restaurants that I order from consistently, with Hugstables Sports Bar & Grill being at the top. Its prices are very reasonable and I never got a cold meal (except for a night when I dosed off to sleep and totally missed my Uber driver, and even that meal turned out well 😅).</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg3EAm-0AqbFcuITe6r472q_HEYjqOl669UMG3XbVQAYe8i480Btlf2soBZbAbjhB8xo-FtPfImOomkStHVQzyTc5yWSlhVbT9qOTf91MKQxRY45wjDT_WH8kaMbpoolpAhlZEwuk_MyMLWdQcSe0HdPXm03XX1ts_FjZFd1auS8SSbZYq433iitnJu=s16000" style="margin-left: 1em; margin-right: 1em;"><img alt="Dry Hot Wings from Hugstables Sports Bar & Grill" border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/a/AVvXsEg3EAm-0AqbFcuITe6r472q_HEYjqOl669UMG3XbVQAYe8i480Btlf2soBZbAbjhB8xo-FtPfImOomkStHVQzyTc5yWSlhVbT9qOTf91MKQxRY45wjDT_WH8kaMbpoolpAhlZEwuk_MyMLWdQcSe0HdPXm03XX1ts_FjZFd1auS8SSbZYq433iitnJu=s16000" width="90%" /></a></div><br /><div>When I order from Hugstables, I usually get the typical Buffalo chicken wings that are indistinguishable from most hot wing joints. Sometimes, I get out of my comfort zone to break the boredom by getting something different. So one night, instead of getting saucy hot wings, I chose Hugstables Dry Hot Wings because I wasn't in a mood for using up half a roll of paper towels. I assumed that the heat from the wings would be similar to its saucy counterpart, but I got a spicy surprise when I bit into a wing. The wings were a lot hotter than I expected, for the heat level was just a few degrees below Habanero, and I was fortunate to have a glass of cold beer nearby. Despite the heat, the wings were very tasty, with the dry rub seasoning really acquitting itself well in terms of flavor. Although they are not one in the same, Hugstables' Dry Hot Wings are somewhat similar to the <a href="http://www.kensfoodfind.com/2010/09/flying-saucer-draught-emporium.html" target="_blank">Flying Saucer</a>'s Mojo wings that also uses dry rub seasoning to spice up its wings (although the texture of Hugstables' wings are more akin to fried catfish, something you can also get at the sports bar). However, Hugstables wings are cheaper and when you factor in the delivery fees, its wings are on par with most restaurants in terms of price (of course those costs can be higher, depending on where you live). In fact, even after throwing in a tip to my Uber Eats driver, the total cost of my meal was under twenty dollars. So if you're looking for tasty and spicy wings without breaking the bank, you can't go wrong with Hugstables Dry Hot Wings!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEicR3j8PSrYuGiCflNL4TMWYqCBjztvhyUpSw7UkoC3_rc2a0xbMz9asciuACyJEU7urTuKPYcBGSczpKU4prq1IkH_Y3AXQJ1QCLcs3ipvatsfnAh7vqLPTH2cGfIBafnIt5gXZR2bLl1EmlF5OiYMVgs7UtP9osuIFSNXHgxvP7KrBR5KtJt5BLYl=s16000" style="margin-left: 1em; margin-right: 1em;"><img alt="Double Cheeseburger from Hugstables Sports Bar and Grill" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/a/AVvXsEicR3j8PSrYuGiCflNL4TMWYqCBjztvhyUpSw7UkoC3_rc2a0xbMz9asciuACyJEU7urTuKPYcBGSczpKU4prq1IkH_Y3AXQJ1QCLcs3ipvatsfnAh7vqLPTH2cGfIBafnIt5gXZR2bLl1EmlF5OiYMVgs7UtP9osuIFSNXHgxvP7KrBR5KtJt5BLYl=s16000" width="90%" /></a></div><br /><div>When I'm not in the mood for wings, I opt for Hugstables' Double Cheeseburger. The burger is a behemoth, consisting of two huge beef patties along with cheese, lettuce, pickles, onions and tomatoes. As far as burgers go, it is simplistic in its composition and it doesn't hit you with flavor like burgers from <a href="https://www.kensfoodfind.com/2012/02/roxies-grocery.html" target="_blank">Roxie's</a> do (I later learned that you can have "extra seasonings" added to the burger to make it more tasty (can't see why Hugstables doesn't make this a standard); in addition, adding jalapeños to that will make it even better). Still, the double cheeseburger is solid enough to satisfy even the most ravenous of appetites. In terms of value, its a little cheaper than comparable cheeseburgers so even with delivery fees, it is still reasonably priced as an entrée. So while there are better burgers in and around my neighborhood, most don't deliver as much value and satisfaction as a Hugstables burger (which by the way, never arrives cold).</div><div><br /></div><div>SIDE NOTE: To my Downtown Memphis friends (not counting South Main residents), Hugstables is close to you, too (and you can also order through GrubHub).</div><div><br /></div><div>I hope one day to actually visit Hugstables Sports Bar & Grill to get the full experience. If for no other reason, I want to meet and show my appreciation to the wonderful people who put in the time and care to make my wonderful meals so special. With it located in a part of town (North Memphis) that I don't often visit, I need to find the time to make this happen. It's people like them that makes Memphis special, and I'm glad Memphis Black Restaurant Week is devoted to honoring them. Hugstables and other African-American restaurants are ingrained in Memphis culture and deserves to be recognized for it. To keep this legacy going, go out and support local Black-owned restaurants.</div><div><br /><b><a href="https://www.allmenus.com/tn/memphis/776335-hugstable-sports-bar-grill/menu/" target="menu">MENU</a></b>
<br /><br /></div>Check out Hugstables Sports Bar & Grill on<br /><a href="https://www.instagram.com/hugstables901" target="instagram"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQyVIL0hx2yf3KTIw7LL1fuxEFnwK6fLJjp9L7S0y229Qxz0hUdQUR5N_HtqaVdmwial8LV3npKCQAJMSegCtgCqW7ocn921PEYWZif1iEbH3VHOKVz3nPFaS1exsjnOWgi2tfGI_j3ww/s0/instagram-logo_KFF_half.png" width="100" /></a><br /><br />Order Hugstables via food delivery apps<br /><a href="https://www.ubereats.com/store/hugstables-sports-bar-and-grill/JUnUI-8iS4i-fXIqtb8iQg?diningMode=DELIVERY&pl=JTdCJTIyYWRkcmVzcyUyMiUzQSUyMjk4MSUyME4lMjBNY0xlYW4lMjBCbHZkJTIyJTJDJTIycmVmZXJlbmNlJTIyJTNBJTIyMjhiM2UxMTgtNGNlOS0wNmJiLTcxNWMtODBhNDBiN2U2NGRhJTIyJTJDJTIycmVmZXJlbmNlVHlwZSUyMiUzQSUyMnViZXJfcGxhY2VzJTIyJTJDJTIybGF0aXR1ZGUlMjIlM0EzNS4xNjQ1MyUyQyUyMmxvbmdpdHVkZSUyMiUzQS04OS45OTU4NiU3RA%3D%3D" target="_blank"><img alt="Hugstables Sports Bar & Grill on Uber Eats" border="0" dba="true" src="https://blogger.googleusercontent.com/img/a/AVvXsEjMDU-s16hAofaDIX6jVm_vgpXA6ZhJWBKMZCnRGmeVsuGzD1eLevVPk0wCj-XZWxVt-Y2rlCKz_xvUcHGHNMjA9kn86x0tbob9VthgS5cGupf7QGQqM5cE9RyA0Y4JO1qCxrDAG0WI-iR8QwNJ2VaSUG6V6yqGjFM-l9VHLlxge5rmEe1brRpICAwl" width="100" /></a> <a href="https://www.grubhub.com/restaurant/hugstable-sports-bar--grill-813-jackson-avenue-memphis/1905688" target="_blank"><img alt="Hugstables Sports Bar & Grill on GrubHub" border="0" dba="true" src="https://blogger.googleusercontent.com/img/a/AVvXsEiwkZ0lFCHtWZU8jsaGe8FV7_-JjZxCa_K8z60BsxaYn36hV3avqZ3pNAQwcCLPWnBrpu3pNftYH2wsEIFrhbqEMD9jqZUKowZVKQSNSmYeGxgG-D-FoKZncfb5yXtywED7mQNuR7A7MC7UHofwTSMEHZokKqlCNvvURHRXUe4Zr__Ldfakuk1F-cHV=s512" width="100" /></a> <a href="https://postmates.com/store/hugstables-sports-bar-and-grill/JUnUI-8iS4i-fXIqtb8iQg" target="_blank"><img alt="Hugstables Sports Bar & Grill on Postmates" border="0" dba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFHkEa_2PUr2hh6CGFn7-JhLkojArUD-HZtI4Mm73Ey6KDqjX7IJnlSXN1AwXP6GpMYgsj5LscanhwIgJBgnCuSQ3AfyFuhHFRKNzU-AmM70GM5beAzuIk8BNYAznafx_274nPmytg5o5FUFjxTAJLhWyGkHbMMk0_a8qn38m7N6EdzwlsV2Ooj_5/s320/postmateslogo.png" width="100" /></a>
<br /><br /><a href="https://www.zomato.com/memphis/hugstables-sports-bar-and-grill-uptown" target="_blank" title="View Menu, Reviews, Photos & Information about Hugstables Sports Bar and Grill, Uptown and other Restaurants in Memphis"><img alt="Hugstables Sports Bar and Grill Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/17205295/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /><br /><br /></a>
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<p><b><span style="color: #cc0000;">An Unneeded Substitute</span></b></p><p>A few weeks ago, I attempted to have lunch at one of my favorite Downtown watering holes. Unfortunately, it's opening time changed to a later time that was unfeasible for me. With that surprise throwing me off, I had to go somewhere else to get my grub on. Initially, I thought about going to <a href="https://www.kensfoodfind.com/2014/04/tamp-tap.html" target="_blank">Tamp & Tap</a>, but another place attracted my attention. Across the Peabody Place parking lot was a new restaurant that I heard about through the grapevine, arousing my curiosity. Despite the negative things I heard, I wanted to check it out to see what Sugar Grits was about. After all, I'm a food blogger who's always looking for something new, even when it's unintentional.</p><p>Sugar Grits is located on Second Avenue in the Peabody Place location that was formally occupied by the short-lived "new" Sleep Out Louie's. Far as I could tell, the rustic interior décor didn't seem any different from when the previous tenant had it, contributing to a nice dining atmosphere. To be more accurate, Sugar Grits' dining room is spacious with a balanced amount of tables and booths. After being seated, it didn't take long to decide what to order.</p><p>Taking from a debate among my friends about whether adding sugar to grits is appropriate (and by extension, whether "Sugar Grits" is a good name for a Southern restaurant), I decided to get Sweet Shirley's Grits. It is the only "grits" option that mentions sugar in its description, featuring "maple brown sugar red popcorn grits" (that's a mouthful of a name).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1-FrOe8eS3o/YSlfdoaJaSI/AAAAAAAAUGg/W4107olJbwsYOXc_N40dFKQ4TgNAr_DHQCLcBGAsYHQ/s1000/Sugar%2BGrits%2B-%2B01%2B-%2BUrbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://1.bp.blogspot.com/-1-FrOe8eS3o/YSlfdoaJaSI/AAAAAAAAUGg/W4107olJbwsYOXc_N40dFKQ4TgNAr_DHQCLcBGAsYHQ/s16000/Sugar%2BGrits%2B-%2B01%2B-%2BUrbanspoon.jpg" width="90%"></a></div><br><p>Despite the implication of sweetness, the buttery grits didn't taste any different what I've had in the past. I'm not saying that a more refined expert couldn't detect subtle sweet flavors in Sweet Shirley's Grits that would make it unique, but I don't believe the average person would know the difference. In order to get that sweet flavor, I added sugar to my grits that gave me the same familiar taste that I'm accustomed to. If Sweet Shirley's Grits is indicative of the restaurant's offerings, then "Sugar Grits" is more of a marketing ploy than an authentic take on the corn-based porridge.</p><p>As for the meal itself, it was decent. The braised collard greens were tasty with a bit of zeal and the fried chicken breast was flavorful. Overall, it was a good meal but it would have been nice if there was more of it. Particularly, if the "grit bowl" had a slightly bigger piece of chicken that would've justified the $14 price tag (plus 20% tip that the restaurant adds to the bill). Compared to the place I wanted to dine at earlier that occasionally has similar chicken entrées as specials, Sugar Grits falls a bit short on substance. Of course, the restaurant's lease has to be paid by somebody, ergo pricey entrées. This is not to say that I won't dine at Sugar Grits again (or that I won't order the same thing again) but I will consider other options that I hope will include a certain bar that hopefully will resolve its issues.</p>
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<a href="https://1.bp.blogspot.com/-mVWSty0HLmU/YTZB1WszrOI/AAAAAAAAUHA/QPiCy2TZbK4hxFivZnXTSSQUQm2kRu-cQCLcBGAsYHQ/s16000/Sugar%2BGrits%2B-%2B02%2B-%2BUrbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-right: 1em; width: 50%;"><img border="0" src="https://1.bp.blogspot.com/-mVWSty0HLmU/YTZB1WszrOI/AAAAAAAAUHA/QPiCy2TZbK4hxFivZnXTSSQUQm2kRu-cQCLcBGAsYHQ/s16000/Sugar%2BGrits%2B-%2B02%2B-%2BUrbanspoon.jpg" style="border-width: 0px;" width="100%"></a>Not helping Sugar Grits' argument in changing my mind is the Country Fried Steak N Eggs that I had. The reason I chose this was to find the best thing that would least likely disappoint. Given that Sugar Grits is a Southern-themed restaurant, I assumed that my country fried steak would be a decent sized cut that would satisfy my appetite. Unfortunately, what I got was two thin patties that looked more like side items rather than the main course. From that standpoint, it unfortunately was a letdown. With so many other places in Memphis serving bigger portions at nearly the same price (including the nearby <a href="https://www.kensfoodfind.com/2013/04/miss-polly.html" target="_blank">Miss Polly's</a> on Beale Street and that other place that wasn't open for me), I felt that I could have gotten a better deal for my meal. In terms of taste, it was as good as most places that serve the entrée so it gets good marks for that. Still, the next time I'm yearning for country fried steak, I hope one of my favorite bars has it on special, provided its open and not dealing with other issues.<br>As for the rest of my "country fried" brunch, it was a mixed bag of joy and letdown. The hash brown was a bit paltry, measly as a <a href="https://www.gulfcounty.news/stories/what-southern-folks-eat-in-defense-of-charlie-brown-christmas-trees,1293" target="_blank">Christmas tree in a Charlie Brown special</a>. Despite being good, it wasn't much to munch on although it was proportional to the serving of the country fried steak. The scrambled eggs were by far the best part of the meal, for it had great texture and was perfectly seasoned. Along with the cheese, it was best cooked eggs that I've had in a while. But while everything else was at least decent, I can't say the same about the "yellow" grits that came with it. Told that it was cheese grits, I expected something that was, well, cheese grits. Until that point, I never had a bad bowl of cheese grits, served at some of my favorite restaurants like <a href="https://www.kensfoodfind.com/2014/03/brother-juniper-college-inn.html" target="_blank">Brother Juniper's</a> and a place that was closed because someone couldn't stand getting a vaccine. Anyway, my experiences with cheese grits has been all positive until I tasted Sugar Grits' grits. <a href="https://1.bp.blogspot.com/-u_ucDQmCglg/YTZ1yUnbMGI/AAAAAAAAUHQ/dnzB2ol2s-cxpsI41OUOOo8YhBbfgZ2lgCLcBGAsYHQ/s16000/Sugar%2BGrits%2B-%2B03%2B-%2BUrbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-left: 1em; width: 40%;"><img border="0" src="https://1.bp.blogspot.com/-u_ucDQmCglg/YTZ1yUnbMGI/AAAAAAAAUHQ/dnzB2ol2s-cxpsI41OUOOo8YhBbfgZ2lgCLcBGAsYHQ/s16000/Sugar%2BGrits%2B-%2B03%2B-%2BUrbanspoon.jpg" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; border-width: 0px;" width="100%"></a>Well, at least the grits were "yellow" so it can't be criticized for appearance. However, I couldn't taste a bit of cheese in the grits. If there was cheese in it, it was overwhelmed by black pepper and other seasonings that made it some of the worst grits I ever had. It was so terrible that I didn't bother sweetening it with sugar. Overall, my second meal from Sugar Grits was worst than the first and I'm not likely to go back for a third. Maybe I might try something else like pancakes or burgers, but I can't imagine another session at Sugar Grits would be better. If someone can prove otherwise, I'm open to it.</div><div style="border-bottom: medium none; border-color: initial; border-left: medium none; border-right: medium none; border-style: none; border-top: medium none; border-width: medium;">I hate to say it, but Sugar Grits did not impress me as a Southern restaurant. While the food is decent for the most part, its meager portions just isn't worth the price. If the food was better, it would make sense to dine there. It would be especially cool if its namesake dishes were crazy delicious but they aren't. With so many better Downtown Memphis restaurants to choose from (including a certain group of restaurants that are still short staffed), I can't see myself picking Sugar Grits over them. However, if you like decent Southern food served in small potions (envision tapas, y'all), Sugar Grits is your place. For me, I would rather have my favorite bar back at its normal hours.</div><div style="border-bottom: medium none; border-color: initial; border-left: medium none; border-right: medium none; border-style: none; border-top: medium none; border-width: medium;"><br></div><div style="border-bottom: medium none; border-color: initial; border-left: medium none; border-right: medium none; border-style: none; border-top: medium none; border-width: medium;">Website: <a href="http://sugargrits.co" target="restaurant">SugarGrits.co</a></div><div style="border-bottom: medium none; border-color: initial; border-left: medium none; border-right: medium none; border-style: none; border-top: medium none; border-width: medium;"><br></div><div style="border-bottom: medium none; border-color: initial; border-left: medium none; border-right: medium none; border-style: none; border-top: medium none; border-width: medium;"><span style="color: #cc0000;"><b>It's Time To Vent...</b></span></div><div style="border-bottom: medium none; border-color: initial; border-left: medium none; border-right: medium none; border-style: none; border-top: medium none; border-width: medium;"><br></div><div style="border-bottom: medium none; border-color: initial; border-left: medium none; border-right: medium none; border-style: none; border-top: medium none; border-width: medium;">Alright, the reason why I ended up at Sugar Grits in the first place was because one of my favorite dining places had to cut its operating hours due to a lack of staff. This happened from a positive COVID test from one of the employees at one of restaurant/bar's sister locations that had to close because of it. Given that the establishments and others within its "family" share staffing, that one individual who was too hard headed and selfish to not get a coronavirus vaccine shot has single handedly hobbled a restaurant chain. If the argument for that person's decision was "my body, my choice," how can he/she justify to his/her co-workers, bosses and patrons why? Does he/she believe COVID-19 is a hoax despite millions dying around the world? Does he/she believe the coronavirus isn't that bad despite the millions who have been hospitalized? Does he/she believe the vaccines are some government plot to implant microchips in order to track and control the population (If people were that concerned about privacy, why use smartphones)? I could go on and on with all the ridiculous conspiracy theories about COVID-19 and the vaccines that people are using as an excuse to not get vaccinated, but I rather talk about the consequences of not doing the right thing. For anti-vaxxers, their stubbornness and dickish attitudes about COVID are the reasons why America can't get back to normal, with the country regressing instead of progressing. Because of them, Americans still have to wear masks despite many of us being vaccinated. We're being inconvenienced because of a few assholes who insist on being free to do what they want. For those who make the "my body, my choice" argument, this isn't about whether or not to carry a fetus to term, something that affects only the mother, "baby daddy" and a few others including obviously the potential baby. In contemplating an abortion, a woman's decision won't affect my ability to eat an omelet at my favorite restaurant, nor will it cost me my life or child support by merely being around her. However, not getting vaccinated can endanger my life (and for pregnant women, their unborn <a href="https://www.washingtonpost.com/health/2021/09/09/pregnant-covid-mississippi/" target="_blank">babies</a>) and many others in the community and actually affect the economy (as in taking money out of my pocket and food off my plate). The anti-vaxxers don't have the right to make a "choice" that affects my life and many others. So please, just get vaccinated and stop being a burden on others. By the way, for those who aren't getting vaccinated because they want to "own the Libs" and screw with the current White House resident, just know that the only thing you might be owning is a coffin (ironically, the death rate in some "swing" states is <a href="https://www.latimes.com/science/story/2020-10-30/covid-19-deaths-could-swing-the-election-to-democrats-study-says" target="_blank">reducing the margin of voters</a> of one particular political party, making it easier for their rivals to win elections). It's really dumb and counterproductive, so just get your shots and end the foolishness.</div><div style="border-bottom: medium none; border-color: initial; border-left: medium none; border-right: medium none; border-style: none; border-top: medium none; border-width: medium;"><br></div><div style="border-bottom: medium none; border-color: initial; border-left: medium none; border-right: medium none; border-style: none; border-top: medium none; border-width: medium;">SIDE NOTE: What I mean by "shots" is of the coronavirus vaccines and not the antibodies shot that some are getting. I'm not saying it's a bad thing, but the COVID vaccines are the best defense against the coronavirus. Also, those who are are taking the equine drug Ivermectin (I'm looking at you, <a href="https://www.npr.org/2021/08/23/1030208101/mississippi-livestock-drug-ivermectin-covid-misinformation" title="">Mississippi</a>), stop horsing around and get with the program.</div><div style="border-bottom: medium none; border-color: initial; border-left: medium none; border-right: medium none; border-style: none; border-top: medium none; border-width: medium;"><br></div><div style="border-bottom: medium none; border-color: initial; border-left: medium none; border-right: medium none; border-style: none; border-top: medium none; border-width: medium;">I hope things will eventually get back to normal. Especially at a couple of my favorite bars where I heard the owner is giving an ultimatum to his employees: get vaccinated or get gone (this guy resembles a Marvel MCU character who knows how to "punish" those who mess with his businesses). I hope they take heed and do the right thing, for it benefits no one in being unvaccinated. The sooner the rest of the world does this, the sooner we can all breathe free.</div><br/>
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<p><span style="color: #cc0000;"><b>Last Burger?</b></span></p><p>I recently found out that LBOE (acronym for "Last Burger On Earth"), the burger bar near Overton Square, will close its doors on June 13, 2021. The restaurant, which opened in 2014, has been through a lot during its lifetime, including a <a href="https://wreg.com/news/fire-forces-lboe-to-temporarily-close/" target="_blank">fire in 2016</a> and dealing with the coronavirus pandemic. Despite those obstacles, LBOE did its best to persevere and was very popular with burger lovers and others who love great food. The highlight of its success is winning the Best Burger title at the 2017 World Food Championships with <a href="https://www.memphisflyer.com/lboes-champion-burger" target="_blank">The Benedict Burger</a>. The restaurant that previously was The Dublin House will transition to a TJ Mulligan's location later in the month. From what one of the servers told me, all the staff will be retained so there will be consistency from that standpoint. Still, it will be sad to see it go like many other restaurants that recently bit the dust from a bad economy caused in part by COVID-19. So as the restaurant enters its waning days, I want to reminisce about some of its best burgers.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CGxFA9f4IyQ/YL12VcUR5CI/AAAAAAAARn8/L5xsxAzs6BQaDS7yxdJsNzz6tnqyi5zpQCLcBGAsYHQ/s1000/LBOE_1_Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Luther Burger from LBOE" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ggI5AXct8Kq3wofl9cdmT4fU39UBvub0NMTlGxaZGtG1kSbhaqikUPHdkEAsvEBNPLcu7TM_cDpb4VUkBxNlNJ32XF-YvGyVLDhT0gx7LZHBJ2W5OAFFyC3NV4n4LQEXYNmbZ0xp7lo/s16000/LBOE+-+1+-+Urbanspoon.jpg" width="90%" /></a></div><br /><p>By far, LBOE's most famous burger is The Luther, a decadent mix of some of my favorite things. At the center is a beef and pork sausage patty that's topped with American cheese, a fried egg and a glazed maple bacon doughnut from Gibson's Donuts. Far from being the healthiest thing that one could eat, the combination of maple syrup, bacon, sugar and egg yolk along with the meat was very satisfying. Although the doughnut was very dominant, I could still appreciate the tastiness of the meat (cooked "medium") and the overall quality of the cheeseburger. While I won't say it's the best burger I had, it is definitely one of the most unique (and not my first "doughnut" burger; that experience was at the now-closed Oshi Burger Bar). Overall, it's a great burger and one of LBOE's best that you won't get to experience because it is only offered on the first Sunday of the month. By the time I hit the "publish" button to post this review, The Luther will be a distant memory of a bygone era.</p><p>SIDE NOTE: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5aD-onNzmzE9cbaRaTF3pMAwk1OnOIYZWPcMeRagsdaxPkqpxIbmi12c1_WUKgSvBY2jh-YpKl4vS-51Ow4LhnV2YJhn2hOfRzss3Xb2Sr0k6t_ctPo2JGw7TvoJq-ldJdOetRGMaSb0/s711/Wiseacre+-+1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-left: 1em; width: 15%;"><img alt="Wiseacre's Gotta Get Up To Get Down. Photo taken from Taphunter.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5aD-onNzmzE9cbaRaTF3pMAwk1OnOIYZWPcMeRagsdaxPkqpxIbmi12c1_WUKgSvBY2jh-YpKl4vS-51Ow4LhnV2YJhn2hOfRzss3Xb2Sr0k6t_ctPo2JGw7TvoJq-ldJdOetRGMaSb0/s711/Wiseacre+-+1.jpg" width="100%" /></a>If you find another restaurant that serves a maple doughnut burger, pair it with a coffee stout like <a href="https://www.kensfoodfind.com/2018/04/wiseacre-brewing-company.html" target="_blank">Wiseacre</a>'s Gotta Get Up To Get Down. While other beer types might be okay, I don't believe it's as good a match as a beverage that's based on what most people drink with doughnuts.</p><p>As you can see in the picture above, I got the loaded tater tots with my Luther burger. Topped with cheese, bacon and scallions, the tater tots are a decent side item with a typical burger but contrasts with sweeter foods like The Luther. Given how the cheese hardened during my meal, I probably wouldn't order it as an appetizer or a snack. With the hardened cheese making the tater tots clumpy, separating and eating them would be a chore. If I had to do it again, I would order The Luther with plain, "unloaded" French fries. The loaded tater tots are somewhat okay if you like cutting your way through cheese.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vtAbAYkdRJU/YL2zYO3fsgI/AAAAAAAARoE/1Mg7Ur_llJ8cSGnaw2AIIHeLXVDXYJQfQCLcBGAsYHQ/s1000/LBOE_2_Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The LBOE Burger" border="0" data-original-height="750" data-original-width="1000" src="https://1.bp.blogspot.com/-qhmPpcRIhjw/YL6ofTC3xgI/AAAAAAAARoo/k5Ih5gAzk4YWIJIPSAjbX4y3C4_85Y4SACLcBGAsYHQ/s16000/LBOE%2B-%2B2%2B-%2BUrbanspoon.jpg" width="90%" /></a></div><br /><p>Although The Luther is no longer an option, there are many other burgers to choose from LBOE's menu. One of them is the restaurant's signature cheeseburger, the LBOE Burger. At first glance, the burger seems ordinary in appearance, showing the meat, cheese (Havarti, roasted garlic cream cheese) and bacon in a ciabatta bun. The surprise came at the first bite that was crunchy. Judging from the taste, I knew something was familiar about it although I didn't see it when I looked into the burger. Turns out that corn chips are also one of the toppings in the burger, something that really stands out. Eating the mix of beef, corn chips, green chilies and cheese felt more like a Taco Bell meal but in a good way. That said, the LBOE Burger gets a thumbs up from me for both uniqueness and quality. While it doesn't measure up to The Luther, I recommend the LBOE Burger along with the many other outstanding burgers offered at the Last Burger On Earth.</p><p>I want to close by saying that I regret not eating there often, for I missed out on some great burger experiences. With so many options in just Overton Square alone for burgers, it's easy to overlook great restaurants like LBOE. I hope the restaurant gets a great send-off in its final week as its customers and fans show their love and appreciation for the burger joint. Maybe in the future, LBOE could come back as a food truck or maybe open in another location if someone steps up to buy the rights to the restaurant. Regardless of what happens next, I wish LBOE farewell and good luck in whatever the future holds for it.<br /></p><p>Website: <a href="http://www.lboerestaurant.com/" target="restaurant">www.LBOErestaurant.com</a></p><a href="https://www.zomato.com/memphis/lboe-memphis" target="_blank" title="View Menu, Reviews, Photos & Information about Lboe, Midtown and other Restaurants in Memphis"><img alt="Lboe Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/17207063/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a><div><br /></div>
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<p><span style="color: #cc0000;"><b>Not "Exactly" What I Was Looking For</b></span></p><p>For the longest time, I heard nothing but good things about Eggxactly Breakfast & Deli. The restaurant has been featured in media outlets like the <a href="https://www.bizjournals.com/memphis/news/2019/10/15/eggxactly-new-breakfast-lunch-spot-opens.html" target="_blank">Memphis Business Journal</a> and the <a href="https://dailymemphian.com/article/7807/Eggxactly-Breakfast-and-Deli-in-Whitehaven-follows-owners-family-legacy" target="_blank">Daily Memphian</a>, getting praise for the food it serves. Given its reputation, Eggxactly was a place I really wanted to visit. I was so confident in its reputation that I brought my Dad along for the visit. Given that Eggxactly is a black-owned business, both my Dad and I believed we were doing a good thing in dining there. Unfortunately, our expectations were dashed soon after we arrived.</p><p>For starters, I assumed that the restaurant would be much bigger, in an area surrounded by other businesses in either a strip mall or other commercial property. Unbeknownst to me, the restaurant is a house in a residential neighborhood that wasn't designed for heavy traffic. While the restaurant's parking lot was adequate, it took a few minutes before we found a parking spot that was close enough for my eighty-four year-old father to navigate. While the whole setup was surprising, I initially viewed it positively on the assumption that the setting would be mellow and somewhat intimate á la <a href="https://www.kensfoodfind.com/2012/07/stone-soup-cafe.html" target="_blank">Stone Soup Cafe</a>. Instead, my Dad and I were greeted to loud music that felt more like a nightclub than a restaurant (or more to the point, a <a href="https://www.kensfoodfind.com/2010/07/side-street-grill.html" target="_blank">Side Street Grill</a> without a bar).</p><p>Once we entered the restaurant, it didn't take long for us to get a table. As far as interior design, Eggxactly isn't much different from other "house" restaurants that I've visited. It's spacious for the most part, although the area where you pay in advance is more confined and crowded (to the point where I tripped over something while I was there). With nearly every table taken, I'm sure Eggxactly will expand someday to accommodate more of its customers, particularly large groups that I saw waiting for available tables.</p><p>Once my Dad and I were seated, it didn't take long to decide what to
order. While my Dad wanted pancakes that turned out to be waffles (something
got lost in translation when he pointed it out to me on the menu), I got
the three egg omelet with pork sausage, bacon and spinach. Note that I
didn't specify a cheese for the omelet because, well, any cheese (with
some exceptions) is good. I assumed that whatever cheese I got in the
omelet would be okay with the other stuff in it. Well, there's an old
adage about the word "assume" that when you break it apart, it's "ass,"
"u" (as in "you") and "me," meaning that you can make an ass out of
yourself and others when you assume. As it relates to the omelet, I
assumed that a) the omelet would have cheese in it, b) the other stuff
that I wanted would also be in it. As it turned out, none of those
things proved true.</p>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-uhMFCf3lYNg/YIiIe_rULNI/AAAAAAAARjQ/Hx3rESqQsqQRojcTX_IR-1FwmZQYR0ouwCLcBGAsYHQ/s16000/Eggxactly%2B-%2B01%2B-%2BUrbanspoon.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Three egg omelet from Eggxactly Breakfast & Deli in Memphis, TN" border="0" src="https://1.bp.blogspot.com/-uhMFCf3lYNg/YIiIe_rULNI/AAAAAAAARjQ/Hx3rESqQsqQRojcTX_IR-1FwmZQYR0ouwCLcBGAsYHQ/s16000/Eggxactly%2B-%2B01%2B-%2BUrbanspoon.jpg" width="90%"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>What's wrong with this picture?</i></td></tr>
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<p>When I got my omelet, it wasn't "eggxactly" what I "eggspected" (my play on words). Most of the filling that should have been in the omelet was outside of it, except for the nearly nonexistent cheese. What my omelet turned out to be was a flatten version of scrambled eggs with most of the filling on the outside. For a minute, I felt like Richard Pryor in the movie "<a href="https://www.imdb.com/title/tt0095662/" target="_blank">Moving</a>" when his character discovered that all the amenities (air conditioning, plumbing, etc.) that sold him on his new house were gone. It seems assuming the obvious can be troublesome at times. By the way, the eggs were bland, lacking salt or other seasoning that would make them tasty. In all honesty, I could have cooked a <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ETmg98nLDe607VH8Fi_i0FZOmKddTaq9gEZFhPUFx_7R7yyWpq4rkO0RNdPL4iLpsbWRNMxAHVzyL4IhMn9L565rcS7rQx6U75TuJtkDBGwqLodt5XlyggmDC02C-6TdLf-6Pr2TWIA/s1000/my+homemade+omelet+%2528full-size%2529+-+Urbanspoon.jpg" target="_blank">better omelet</a> than what Eggxactly made. In the end, I got creative by mixing elements of the "omelet" with my hash browns and butter (along with <a href="https://1.bp.blogspot.com/-qNm-Wx5J-9Y/YIiItc9o3_I/AAAAAAAARjU/9FBnML74wf4Aux6Jt96-35XClJeb7OiLgCLcBGAsYHQ/s1000/Eggxactly%2B-%2B02%2B-%2BUrbanspoon.jpg" target="_blank">turkey sausage</a>) to make a decent breakfast out of it. It wasn't the desired outcome, but it eventually turned out okay. Again, not exactly a home run for a restaurant that didn't live up to its namesake.<br>
</p>Along with the omelet not living up to expectations, the service wasn't much better. While our server was attentive in meeting our needs, she could have been nicer in doing that. I'm not saying she was rude, but she didn't seem to be in a good mood. It would have been nice to see a smile from her while she served us. Overall, service and environment was okay, but there's room for improvement.<div><br>
</div><div>SIDE NOTE: Getting back to the restaurant's background music, I suggest that in the future it goes with something softer, with less bass. One example is the jazz duet <a href="https://en.m.wikipedia.org/wiki/Tuck_%26_Patti" target="_blank">Tuck & Patti</a>, a 90s group who are known for their light melodies that's really easy to chill with. Another suggestion is <a href="https://en.m.wikipedia.org/wiki/Regina_Carter" target="_blank">Regina Carter</a>, the jazz violinist who sounds great even with the volume down. These artists and many more like them are far more appropriate for a restaurant like Eggxactly. If I wanted loud music with breakfast, I would have dined on Beale Street rather than in Whitehaven.</div><div><br>
</div><div>In the end, neither me nor my Dad left with a positive impression of Eggxactly. From the loud music to the bland non-omelet, the experience was far from great. Contrasted with the positive reviews of the restaurant, my Dad and I are outliers of the overall opinion of Eggxactly. Maybe the restaurant was having a bad day, making my breakfast an aberration from the excellent meals that I heard about. Whatever the case, I can't see myself making another visit to Eggxactly anytime soon.</div><div><br>
</div><div>Website: <a href="http://www.eggxactlymemphis.com" target="_blank">www.EggxactlyMemphis.com</a></div><div><br></div>
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<script src="//s7.addthis.com/js/300/addthis_widget.js#pubid=ra-521a6fdd0bc6e577" type="text/javascript"></script><div><b><span style="color: #cc0000;">Red Sauced</span></b></div><div><br /></div>It's not often that I get to redo a review, but I feel that it's due for Cocozza, the Italian-American restaurant that has re-emerged in Harbor Town. Initially starting as a "pop-up" that stood in for the <a href="https://www.kensfoodfind.com/2010/10/majestic-grille.html" target="_blank">Majestic Grille</a> during the COVID-19 pandemic, owners Patrick and Deni Reilly realized that they had a winner in Cocozza. So last December (2022), they brought it back in the "town square" of Harbor Town. It has taken me awhile to get there, but I finally made the trip to Mud Island/Harbor Town to get some of that red sauce magic.<div><br /></div><div>NOTE: To read my original review, <a href="https://www.tumblr.com/kensfoodfind/726579063539613696/cocozza-the-pop-up" target="_blank">click here</a> to read it on my "mini-blog" on Tumblr.<br /><!--Please call pinit.js only once per page--><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><div><br /></div><div>When I arrived at Cocozza, I was surprised that the restaurant was small, only a fraction of the enormous Majestic. I knew that getting a table was going to be a long wait so I chose to have dinner at the bar. The restaurant itself is nice and cozy (it's like a snazzy version of <a href="https://www.kensfoodfind.com/2012/01/dinos-grill.html" target="_blank">Dino's Grill</a>), fitting in with the style of Harbor Town. Once I got to the bar, I knew what I wanted to order. It was the Bucatini Amatriciana, a pasta dish that I had at Ecco a couple of years ago. Back then, that was one of the tastiest pasta dishes that I had since leaving Italy. My hopes were that Cocozza would match that experience, something that I can't get at Ecco again because they took the entrée off the menu (update: Ecco has put back on its menu). Regardless of the outcome, the happy vibes I felt from the restaurant's diners gave me confidence that my first experience in the new Cocozza was going to be good.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWsqHkH-cnjnZgKdzMU9P-Oamv9ArLyj1VMn9zwxGIFVoK1cXpjMqFmfN40tRwq1RY2U1VKnkRQ6yNRQ-TFyXycVhz2Vq4dnMBFIH6glhCsbxczrrOgzRwUdTV_RqUiKkrXVWxvQUF2UFULzJhDUmTybN9IdltMSM_-isiUl0WZzffFc3xEqkTWvVObsA/s1000/Cocozza%20-%201%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWsqHkH-cnjnZgKdzMU9P-Oamv9ArLyj1VMn9zwxGIFVoK1cXpjMqFmfN40tRwq1RY2U1VKnkRQ6yNRQ-TFyXycVhz2Vq4dnMBFIH6glhCsbxczrrOgzRwUdTV_RqUiKkrXVWxvQUF2UFULzJhDUmTybN9IdltMSM_-isiUl0WZzffFc3xEqkTWvVObsA/s16000/Cocozza%20-%201%20-%20Urbanspoon.jpg" width="90%" /></a></div><br /><div>It didn't take long in getting both my appetizer and main course, which was a good thing because I was hungry. After consuming my bruschetta (which I will talk about a lot later), I got to the main course, the Bucatini Amatriciana (mini side note: why are the pastas listed on the menu as "macaroni"?; it's confusing). Covered with shredded cheese and parsley, the pasta dish looked great, although the sauce was darker than what I expected (granted, the lights were dim in the restaurant). After taking my first bite, I discovered that the sauce didn't have much of the robust tomato presence that I experienced at Ecco. Instead of a strong tomato flavor, Cocozza's pasta had stronger presence of garlic and onions in the sauce that was also laden with tasty pancetta and guanciale (pork gowls). By the way, bucatini is different from spaghetti in that it is tubular like macaroni. That attribute allows the sauce to flow inside the pasta, providing for a unique tasting experience. Overall, it is a good pasta dish that holds its own with many fine restaurants, but it didn't have that sweet tomato flavor that I was looking for. However, as a traditional "red sauce" dish, I believe it checks the boxes for most people (including a lot of garlic-loving Italians that I know) looking for a good pasta meal. Along with cheesy garlic bread, it was a meal that I overall enjoyed.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzIu9IfeT7CpRsKVLqrBB0pOhI_JBQ2W4lzLucQIsgV37EYKHte_p_A_86TspDszm4Rw-OiM5HgKWQ2a_lxLbks6ab8xm1UGwhGZ65dhFWfqF53ZTyhAsKQ4HnMvzFA572BMsPpJc_4h8cRbyKD7vbJkEJ7R-PPlg8d3bE30Bvp_SyR9wpfnfE95CO9rc/s1000/Cocozza%20-%204%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzIu9IfeT7CpRsKVLqrBB0pOhI_JBQ2W4lzLucQIsgV37EYKHte_p_A_86TspDszm4Rw-OiM5HgKWQ2a_lxLbks6ab8xm1UGwhGZ65dhFWfqF53ZTyhAsKQ4HnMvzFA572BMsPpJc_4h8cRbyKD7vbJkEJ7R-PPlg8d3bE30Bvp_SyR9wpfnfE95CO9rc/s16000/Cocozza%20-%204%20-%20Urbanspoon.jpg" width="90%" /></a></div><br /><div>Although the pasta was good, I do have a gripe about the bruschetta, if you can call it that. Before I go further, I want to stress that this complaint isn't limited to Cocozza, but to American Italian restaurants in general. Why do they make a simple antipasto/appetizer so complicated? From my <u style="font-weight: bold;">MANY</u> experiences in Italy, every plate of bruschetta was simple. A typical bruschetta plate would consist of sliced bread topped with diced tomatoes, basil and/or maybe one or two other toppings. That's it. A simple antipasto that is consumable by hand. Easy eating. However, in nearly every American restaurant that I have visited where bruschetta was on the menu, it had so much stuff on it that made it impossible to eat by hand. And if I need a fork to eat it, then the bruschetta is a "fail" for me. That said, the "bruschetta" that I got at Cocozza was an abomination. Slices of Parmesan bread topped by a mountain of sliced cherry tomatoes. Molti pomodori! What the hell is going on? I ordered bruschetta and got a salad without the lettuce. In terms of taste, it was good but it wasn't even close to traditional Italian bruschetta. In fact, if I were to go from Sicily to the Italian Alps, I'm confident that I won't find any Italian restaurant making bruschetta that looked anything like what I had at Cocozza. The crazy thing is, finding a good bruschetta recipe is as easy as looking it up on Google or YouTube (even former porn star Sasha Grey has a <a href="https://youtube.com/watch?v=kyE6X51AiDc" target="_blank">recipe</a>). It is baffling that so many American restaurants can take a simple appetizer and turn it into something radical.</div><div><br /></div><div>SIDE NOTE: I hope I didn't offend the Reillys, but this was something that I had to get off my chest.</div></div><div><br /></div><div><b><span style="color: #cc0000;">Veal Zeal</span></b></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPpin_mqSfULXWuhNFFJ9H1XTZqeM74CEKO087fGqTG76lmMMunP4gB88TR8ER3tuO0bNC5BGN_uBfLkYBnt7_7xdo3DvX7rHssx4SJPjChS1-3nyfIsCmZoHieXYQK8MWsS0IYRNTL7ye8ffK7U7wu73X5B3OA1_8pQC2Ue7jdsitpNXHYtn74kkRKA/s1000/Cocozza%20-%202%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPpin_mqSfULXWuhNFFJ9H1XTZqeM74CEKO087fGqTG76lmMMunP4gB88TR8ER3tuO0bNC5BGN_uBfLkYBnt7_7xdo3DvX7rHssx4SJPjChS1-3nyfIsCmZoHieXYQK8MWsS0IYRNTL7ye8ffK7U7wu73X5B3OA1_8pQC2Ue7jdsitpNXHYtn74kkRKA/s16000/Cocozza%20-%202%20-%20Urbanspoon.jpg" width="90%" /></a></div><br /><div>For my second visit to Cocozza, I veered away from pasta for another Italian dish, the Veal Parmesan. It's been awhile since I last had it, so I felt it was time to reacquaint myself with the entrée. For the most part, the entrée was pretty much standard, with thin cuts of breaded veal that was covered with Marinara sauce and Mozzarella and Parmesan cheeses. In terms of taste, the breading was both buttery and crispy, mixing with the Marinara and melted cheeses to accentuate the tender and tasty veal scaloppini. Combined with sides of Marinara-sauced penne pasta and <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9cXQ8zJs8FeSDiKApYzA6QpRURh6HCVEcIK9OQQuJohK-9uRE6XNHKpuPO9nehXfcYyPd8GoowPiLf3pfxuz8nWnVwdzQAS2VASie1DY4mFMAQ2iAXRLvrKhlH-dtsey12f-TSPxl5mjPbNYzREfX7Fi_M9P-q9ZxsAC373k6ahj6yEEJv-FJzJycJtQ/s16000/Cocozza%20-%203%20-%20Urbanspoon.jpg" target="_blank">cheesy garlic bread</a> along with a glass of red wine (a Cabernet Sauvignon, I believe), the Veal Parmesan turned out to be a pretty good meal that kept with traditional Italian cuisine. Cocozza gets it right with this.</div><div><br /></div><div><b><span style="color: #cc0000;">Not In The "Red"</span></b><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhty2-nzJ-GINwEHOuaGzTixhdiQlzcKm9niMdqeQ7nnqFh50wrhxNKcz-ioh1WV427OQi9i3rBwd9qFaJpq06182poDEpmAtxPec91kcVPTiVKaUzctn2mKXSAOoUEQURpYn4zx5XBUtt9mt33E0WOWmNiVb8tE8lN-q3-Aima_BeZaFSyCVOjpXooal4/s1000/Cocozza%20-%205%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhty2-nzJ-GINwEHOuaGzTixhdiQlzcKm9niMdqeQ7nnqFh50wrhxNKcz-ioh1WV427OQi9i3rBwd9qFaJpq06182poDEpmAtxPec91kcVPTiVKaUzctn2mKXSAOoUEQURpYn4zx5XBUtt9mt33E0WOWmNiVb8tE8lN-q3-Aima_BeZaFSyCVOjpXooal4/s16000/Cocozza%20-%205%20-%20Urbanspoon.jpg" width="90%" /></a></div><br /><div>I didn't want to end my review without mentioning an Italian dessert. In particular, I wanted to focus on tiramisu, the coffee-flavored pastry that's served in most Italian restaurants and cafés. Of course, I didn't want to go to Cocozza only for the dessert, so I decided to get a pasta plate for dinner. Being adventurous, I chose the daily special in the form of a tortellini dish (along with a <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRdDjKmmJZpc81kvVnvsSPQAoI-zJEE5Wx7WrxNGrcE_78t6lczQnDvBMc4ZLkvajWf6NdcvzjvxoB8KpXQNmwvcfFao8V8h2HkBONo48JDK-Dlqj8q7ELlzvemROChxTNNOGL0B2QK5NlZ77XIk_077Kv7-cpDspTRwns0JxwUzwd_LKaTe-qR-QxZTk/s16000/Cocozza%20-%200%20-%20Urbanspoon.jpg" target="_blank">salad</a>). The Basil Cream Pesto Cheese Tortellini hit all the taste points in its name, with the tasty pesto sauce accentuating all aspects of the pasta. That includes the roasted red bell peppers and chicken that added heft to a delicious pasta meal.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwbapVNYlQo8I_aU5sVAJU2He_ujFkylzq2Z6ZL1-OlWNZciWlTqH2Nuox1v_HZidBneZI9QBKV7Jd7HjH0o1xP61cseiDUxLnoLeMwtJmnUcHoYYwS6VqNY5TMjSMH87omy2HLXYSgftvQjJ-pRoWQnLwVlXX5_kDDsXDl89T_e8lkZt-UqJmvqOORc/s1000/Cocozza%20-%206%20-%20Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwbapVNYlQo8I_aU5sVAJU2He_ujFkylzq2Z6ZL1-OlWNZciWlTqH2Nuox1v_HZidBneZI9QBKV7Jd7HjH0o1xP61cseiDUxLnoLeMwtJmnUcHoYYwS6VqNY5TMjSMH87omy2HLXYSgftvQjJ-pRoWQnLwVlXX5_kDDsXDl89T_e8lkZt-UqJmvqOORc/s16000/Cocozza%20-%206%20-%20Urbanspoon.jpg" width="90%" /></a></div><br /><div>As for the tiramisu, it tasted as well as I expected. It had the requisite flavors of coffee, cocoa, sugar and Italian cream cheese. Even though it was good overall, the tiramisu seemed a bit mushy. I'm not sure if it was afflicted with condensation from a refrigerator or something else, but it seemed that I was getting a bit of aqua with my tiramisu. Of course, given that it has been a long time since I last had it, maybe that's how tiramisu is supposed to be. Anyway, the tiramisu is good, but I would like to try it again when the restaurant opens its doors.</div><div><br /></div><div>Cocozza is a nice addition to both Harbor Town and the Memphis restaurant community. A big tip of the hat goes to Deni Reilly who was inspired by her Italian-American family whose recipes have been around for decades (the restaurant's name comes from Deni's maternal grandfather's family). Given what I experienced, it seems that both Deni, her husband Patrick and the Cocozza have done a good job in carrying on that tradition, providing a genuine dining experience. The restaurant itself is small and often full of customers, so making reservations is <b><u>extremely important</u></b>. The scarcity of open tables at Cocozza Italian American is a testament to the restaurant's popularity, especially among Harbor Town's residents. It's definitely a place that I recommend to anyone looking for a genuine Italian-American dining experience.</div><div><br /></div><div>Website: <a href="https://www.eatcocozza.com" target="restaurant">EatCocozza.com</a></div>
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<b><span style="color: #cc0000;">Viva Venezuela!</span></b><br>
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In early 2020, while drinking beer at <a href="https://www.kensfoodfind.com/2010/08/bardog-tavern.html" target="_blank">Bardog Tavern</a>, l thought about what to get for dinner. With no enthusiasm for cooking at home, it came down to where I would dine. Obviously, my first thought was staying where I was, for Bardog had some good specials that night. As I contemplated this, I asked myself why am I following the same routine? As a food blogger, I feel it's my duty to go on a "food find" occasionally, just to stay relevant. In mulling over the many restaurants that came to mind, one stood out in particular. It goes back to a conversation I had with a good friend about a bombastic burger he had at the former <a href="https://www.kensfoodfind.com/2011/05/burlys-burgers-fries-shakes.html" target="_blank">Burly's Burgers Fries and Shakes</a> in Memphis' Medical Center. He described it as the "<a href="https://en.wikipedia.org/wiki/Dagwood_sandwich" target="_blank">Dagwood</a>" of burgers (not exactly his words, but I'm colorfully paraphrasing) that had a lot of stuff packed in it. With his recommendation (along with a good review from Seth at <a href="http://www.bestmemphisburger.com/" target="_blank">Best Memphis Burger</a>) I decided that was where I was going. Then for some reason the thought "hey, isn't that place closed?" occurred before remembering that was Arepa and Salsa. That was Sabor Caribe's predecessor that closed along with the <a href="https://www.kensfoodfind.com/2010/08/trolley-stop-market.html" target="_blank">Trolley Stop Market</a> and my favorite barber shop on that section of Madison Avenue. Once I verified that Sabor Caribe was legit, I was off to the restaurant for a "bombastic" burger.</div><div dir="ltr" style="text-align: left;" trbidi="on"> </div><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><b><span style="color: #cc0000;">But First...</span></b>
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When I started my review of Sabor Caribe, the world was a much different
place. Everything was normal, with people free to go about their
business and associate with whoever they wanted to in just about any
setting. No one had to worry about viruses or social distancing or
whether to wear a mask. Of course, last year seems like a century ago,
for COVID-19 has affected nearly every aspect of society. As it relates
to restaurants, the coronavirus pandemic has wreaked havoc on the
industry, forcing many restaurants out of business. For those that
remained, it has been tough going, having to reduce dining capacity and
laying off workers in the process. Fortunately, things are looking up in 2021 with the rollout of coronavirus vaccines and the passing of the
<a href="https://www.goodmorningamerica.com/food/story/bidens-american-rescue-plan-struggling-restaurants-bars-76387834" target="_blank">American Rescue Plan</a> (aka the COVID relief bill) that includes over 28
billion dollars for restaurants and bars. Hopefully, this will help restaurants like Sabor Caribe get back on the road to prosperity. As a frequent diner, I'm looking forward to dining out again at my favorite restaurants, mask free.<br></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face="sans-serif">Until things get back to normal, I will rely more on take-out and delivery than I usually do because a lot of restaurants have closed their dining rooms. So for my second "visit" to Sabor Caribe, I decided to chill at home and order from Uber Eats. After a previous order when I almost paid double for a chicken and waffles plate from Waffle Mania (which was delicious), I was very reluctant to use Uber Eats again. Fortunately, the extra fees weren't outrageous this time around so ordering out was more feasible. It kills me that tech companies like Uber are taking advantage of the pandemic, putting restaurants in an almost untenable position of relying on them to stay afloat (and having to share a <a href="https://table.skift.com/2019/02/28/smaller-restaurants-grapple-with-the-burden-of-delivery-service-fees/" target="_blank">huge amount of its sales</a> (approximately 30%) with the "techies"). But it is what it is and survival is key (yay Capitalism).</span><br></div>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-spp2ovzXaUA/X_TrRWiApsI/AAAAAAAAP38/u8qRYDs2m3MHadsSb0LZgCxBsaIbhuf5gCLcBGAsYHQ/s1000/Sabor%2BCaribe%2B-%2B02%2B-%2BUrbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Screaming Arepa (aka the 'Griton')from Sabor Caribe in Memphis, TN" border="0" data-original-height="750" data-original-width="1000" src="https://1.bp.blogspot.com/-spp2ovzXaUA/X_TrRWiApsI/AAAAAAAAP38/u8qRYDs2m3MHadsSb0LZgCxBsaIbhuf5gCLcBGAsYHQ/s16000/Sabor%2BCaribe%2B-%2B02%2B-%2BUrbanspoon.jpg" width="90%"></a></div>
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<div dir="ltr" style="text-align: left;" trbidi="on">For my order, I decided to keep it traditional Venezuelan (or Colombian, depending on perspective) by ordering the Screaming Arepa (aka the "Gritona") and a chicken empanada with a side of rice. As you can see, an arepa consists of maize bread that can be eaten by itself or either stuffed or folded into a sandwich like the one I got. In the Screaming Arepa, that is grilled beef, avocado, tomato and white cheese, a combination that's delightful but doesn't make you "scream" (in other words, it's isn't spicy). However, the flaky and sweet corn flavor of the bread was very good and accentuated everything else in it. The beef (as in steak) was tender and very tasty, with the avocado adding extra pizzazz (I personally put the green vegetable on par with bacon and fried eggs as things that make almost any sandwich better). A bit of caution when eating this arepa: keep it in the wrapper, or you will have a mess on your hands. The bread is delicate and doesn't hold up well, especially when its inundated with juices from the tomato slice and the beef. Overall, the arepa was very good and I'm likely to order it again once Dr. Fauci... er, the government determines that life is normal again.<br></div><div dir="ltr" style="text-align: left;" trbidi="on">By the way, the empanada (which is a type of dumpling) was decent, too. Stuffed with shredded white chicken meat, it's classic South American "street food" that can be easily consumed without mess or fuss. A few of these along with maize bread can make for a great snack or even an appetizer. I guess that's something to look forward to once things return to normal.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br></div><div dir="ltr" style="text-align: left;" trbidi="on">And now...</div><div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-nyzjatHUeqk/XlgSKewlEqI/AAAAAAAAM-w/Pb9kUtvnuDoE2YzdYI5vWNQ6ryJ8hEaqACLcBGAsYHQ/s1600/Sabor%2BCaribe%2B-%2B01%2B-%2BUrbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The La Bomba burger from Sabor Caribe in Memphis, TN" border="0" data-original-height="750" data-original-width="1000" src="https://1.bp.blogspot.com/-nyzjatHUeqk/XlgSKewlEqI/AAAAAAAAM-w/Pb9kUtvnuDoE2YzdYI5vWNQ6ryJ8hEaqACLcBGAsYHQ/s1600/Sabor%2BCaribe%2B-%2B01%2B-%2BUrbanspoon.jpg" width="90%"></a></div>
<span style="color: #cc0000;"><b><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #cc0000;"><b><br></b></span></div>...back to "The Bomb" </b></span><br></div><div dir="ltr" style="text-align: left;" trbidi="on"> </div><div dir="ltr" style="text-align: left;" trbidi="on">When I got to the restaurant (again, in the maskless part of 2020), I immediately ordered the La Bomba. A traditional Venezuelan cheeseburger, it is stuffed with ham, bacon, egg, avocado, grated potato chips and a bunch of veggies that is pretty much the equivalent of coleslaw. Plus, it comes with either additional beef, pork or shredded chicken that amounts to a HUGE cheeseburger. Despite all the things that makes up the La Bomba, it didn't overwhelm me in taste. Although the beef patty was decent and everything else complemented it, I didn't get the explosion of flavors that's implied in the burger's name. Eventually, after adding the restaurant's version of a spicy mayonnaise, the La Bomba ended up being a good cheeseburger. With a burger having so much going on, you would assume that it would be e<span face="sans-serif">xtraordinary</span> but that often isn't the case. In my experience, some of the best burgers I've eaten only had a few components with the beef being the the linchpin of the burger. Using the <a href="https://www.therail.media/stories/2019/6/24/remembering-bourdain-amp-his-9-rules-for-the-perfect-burger" target="_blank">philosophy</a> of the late Anthony Bourdain, a perfect burger should be simplistic yet savory. Under that standard, the La Bomba is a bit much but it's good for those who are really hungry. The one standout from the La Bomba is the chicken, for it was tender, tasty and deserving of its own sandwich (or empanada like the one that I mentioned earlier). Overall, the La Bomba is a good cheeseburger that isn't quite the "bomb" that my friend made it out to be (to be fair, his burger from Arepa and Salsa might have been of a higher quality).</div><div dir="ltr" style="text-align: left;" trbidi="on">To sum it up, Sabor Caribe is a nice little restaurant serving good food in these challenging times. The restaurant offers a unique experience in a city that's enamored with barbecue and almost anything fried. I hope more people discover this place, particularly Downtown residents whenever the Madison Avenue trolley comes back online. I would love to see more people "sabor" the flavor of this gem in Memphis.
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Website: <a href="https://www.saborcaribememphis.com" target="restaurant">www.SaborCaribeMemphis.com</a><br>
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<a href="https://www.zomato.com/memphis/saborcaribe-cordova" target="_blank" title="View Menu, Reviews, Photos & Information about SaborCaribe, Cordova and other Restaurants in Memphis"><img alt="SaborCaribe Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/17816291/minilogo" style="border-color: currentcolor; border-image: none; border-style: none; border-width: medium; border: none; height: 15px; padding: 0px; width: 104px;"></a>
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<br><b><span style="color: #cc0000;"><a name="new">A New Look for the "Find"</a></span></b>
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<div dir="ltr" style="text-align: left;" trbidi="on"><br></div><div dir="ltr" style="text-align: left;" trbidi="on">If you're a fan of this blog, I'm sure you noticed that it has a new, "modern" look. It was long overdue and necessary for today's internet community. The new layout is especially apparent on the desktop version of the blog that was something of a mess. This version is more streamlined for desktop and mobile users, making it easier and less clunky for searches on the blog. Also, there's more clarity and consistency in the various elements in the blog, particularly as it relates to social media feeds that should function in the same manner regardless of whether you're using a phone (Android or iPhone), tablet or a desktop/laptop computer. Hopefully, the changes will make for a better experience on Ken's Food Find.</div>
<div dir="ltr" style="text-align: left;" trbidi="on">As an added touch, I also changed both the logos and color schemes of the blog. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQKmNwE4Sxa2St1IZ2gBG7Cgotk2Z4g_JqSYixyO7x5dJiEAd9im3W4Jpx1FWe2NHt1buTd7j7bcpTTezPjSLTpWR89cLQMkJNdIjGZOspw1pKBFiHKOfqAYbi3oldT_B052Pfr5i8fU/s16000/new+KFF+logo+%2528Facebook%2529.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-left: 1em; width: 25%;"><img alt="logo for Ken's Food Find, a food blog based in Memphis, TN" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQKmNwE4Sxa2St1IZ2gBG7Cgotk2Z4g_JqSYixyO7x5dJiEAd9im3W4Jpx1FWe2NHt1buTd7j7bcpTTezPjSLTpWR89cLQMkJNdIjGZOspw1pKBFiHKOfqAYbi3oldT_B052Pfr5i8fU/s16000/new+KFF+logo+%2528Facebook%2529.png" width="100%"></a> Giving it a more artistic look, both the blog and new logos consist of two primary colors, with "red" symbolizing meat (even seafood) and the "green" representing vegetables. The "fork" in the logo symbolizes my desire to eat the variety of foods in Memphis and beyond on the universal plate of dining. Also, to accommodate some social media platforms that require a square "avatar" to represent an entity, I also added a plaid tablecloth background that symbolizes the restaurant industry. From a <a href="https://en.wikipedia.org/wiki/Vexillology" target="_blank">vexillology</a> perspective, the logo could make for a snazzy looking flag or banner. In all, I hope these changes convey a seriousness of my commitment to Ken's Food Find as one of Memphis' best food blogs. Bon appetit!</div>
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<b><span style="color: #cc0000;">This Will Be Brief</span></b><div><br></div><div>For the last review of 2020, I will write about a restaurant that one of my friends recommended. When I told him about my Dad and I going to the same places for breakfast every Saturday (Piccadilly, Cracker Barrel, IHOP), he recommended a buffet in Bartlett that he assumed we would like. With me not knowing him that well, I should have taken his advice with some skepticism and not gone blindly with my Dad to this place. However, I am a trusting person and took my Dad out to Bartlett (a Memphis suburb for those who aren't familiar) for a breakfast that was forgettable.<br></div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-N9RWvKEe9lU/X-6BzS7MfPI/AAAAAAAAPwc/EUaE71C9UD0f9u1lqcpCgQ4ZOiHLzY5zACLcBGAsYHQ/s16000/Brickhouse%2BBuffet%2B-%2B01%2B-%2BUrbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Scrambled eggs and gravy, sausage and fried chicken from Brickhouse Buffet in Bartlett, Tennessee" border="0" data-original-height="750" data-original-width="1000" src="https://1.bp.blogspot.com/-N9RWvKEe9lU/X-6BzS7MfPI/AAAAAAAAPwc/EUaE71C9UD0f9u1lqcpCgQ4ZOiHLzY5zACLcBGAsYHQ/s16000/Brickhouse%2BBuffet%2B-%2B01%2B-%2BUrbanspoon.jpg" width="90%"></a></div>
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<div>I'll get to the point. The food at Brickhouse Buffet is mediocre for the most part. From the scrambled eggs and sausage to the prime rib that I got later, nearly all of it was pretty much "meh" for me and my Dad. Compared to the places we normally go to, Brickhouse Buffet is looking up at all of them. The only thing I liked was the spicy fried chicken, and that was a bit greasy. I think the only thing my Dad liked was his <a href="https://1.bp.blogspot.com/-rbjStDuxChI/X-6CVO5fOVI/AAAAAAAAPwo/fkQg5XBmsiAfnx6ocoW9lLBiQpu3GQ6xgCLcBGAsYHQ/s16000/Brickhouse%2BBuffet%2B-%2B03%2B-%2BUrbanspoon.jpg" target="_blank">salad</a> that looked good but probably not worth a long drive to get. I hate to say it, but I can not sing the praises of Brickhouse Buffet like my friend. I'm pretty sure neither I nor my Dad will be returning to the Bartlett restaurant anytime soon.</div>
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<a href="https://1.bp.blogspot.com/-hfx03Tdxp4E/X-6CHwnor8I/AAAAAAAAPwk/ubhZH01VMnYBw_mr5nMXAW7clXXpS33WACLcBGAsYHQ/s16000/Brickhouse%2BBuffet%2B-%2B02%2B-%2BUrbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-right: 1em; width: 25%;"><img alt="Prime Rib from Brickhouse Buffet in Bartlett, Tennessee" border="0" src="https://1.bp.blogspot.com/-hfx03Tdxp4E/X-6CHwnor8I/AAAAAAAAPwk/ubhZH01VMnYBw_mr5nMXAW7clXXpS33WACLcBGAsYHQ/s16000/Brickhouse%2BBuffet%2B-%2B02%2B-%2BUrbanspoon.jpg" width="100%"></a></div><div>SIDE NOTE: If a restaurant is going to serve prime rib, at least get close to doing it right. In Memphis, there aren't many places that serve great prime rib, but most of them make a decent effort at getting it right. Unfortunately, I can't say that about Brickhouse Buffet, for despite getting there when it opened at 11:00 A.M., the prime rib was overcooked by my standards to the point that it tasted more like roast beef. I know a buffet can't specialize on any one thing, but even the worst cook can make a better prime rib.</div>
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<div>For my first and likely only visit to Brickhouse Buffet, the experience wasn't what I expected. At least the service was decent, for our server was attentive in taking care of my Dad and I. Because of health directives related to COVID-19, we didn't get the full experience of an all-you-can-eat buffet that allows you to serve yourself at the food tables where you can take your time in getting what you want. I am forgiving of that and hope that 2021 will be the year that life returns to normal, but I'm still not likely to revisit Brickhouse Buffet when it does.</div><div><br></div><div>UPDATE (August 30, 2021): it seems my Dad and I aren't the only ones who have this view of the restaurant, as Facebook would <a href="https://www.facebook.com/groups/ilovememphisfood/permalink/907300499865494" title="">tell it</a>.</div>
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<div>Website: <a href="https://www.brickhousebuffet.com" target="restaurant">BrickhouseBuffet.com</a><br></div>
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<!--Go to www.addthis.com/dashboard to customize your tools--> <div class="addthis_inline_share_toolbox"></div></center>Ken's Food Findhttp://www.blogger.com/profile/06127318313144406448noreply@blogger.com0tag:blogger.com,1999:blog-1801589893641945356.post-68468030517687570792020-11-02T21:44:00.000-06:002021-12-22T16:20:13.652-06:00Joes' Fried Chicken (CLOSED)<div dir="ltr" style="text-align: left;" trbidi="on">
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<br><span style="color: #cc0000;"><b>Simply Awesome!</b></span><br>
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For a long time, my opinion of the top restaurants for fried chicken were (in descending order) <a href="https://www.kensfoodfind.com/2012/05/guss-world-famous-fried-chicken.html" target="_blank">Gus's</a>, <a href="https://www.kensfoodfind.com/2010/07/uncle-lous-fried-chicken_28.html" target="_blank">Uncle Lou's</a> and <a href="https://www.kensfoodfind.com/2012/02/four-way.html" target="_blank">The Four Way</a>, although many Memphians might substitute Jack Pirtle's as its third choice (or Alcenia's, although I wasn't impressed during the one time I ate there). However, according to the results of The Memphis Flyer's <a href="https://www.memphisflyer.com/memphis/best-of-memphis-2020-food-and-drink/Content?oid=24073966" title="">2020 Best of Memphis Awards</a> survey, Gus's and Uncle Lou's were ranked first and third respectively, with second place going to a restaurant that wasn't on my radar until recently. On my last birthday, I had a hard time deciding where to celebrate. I wanted to try something new that wasn't expensive while having a bit of class. Fortunately, I found what I was looking for in Joe's Fried Chicken (aka "Joes' on Highland" (street) or simply "Joes'"), a small restaurant that's attached to an antique shop in East Memphis. Formerly known as The Elegant Farmer, Joes' (named after the owners who are both named "Joe") is a quaint little place that serves chicken and seafood (along with a "crispy" hamburger) in a dining room that is somewhat "elegant" in its rustic decor. Although I had never eaten there, Joes' reputation made its way among my friends who sung its praises. So to see what the hubbub was about, I decided to pay Joes' a visit.<div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilyIAo7GEyCB1-1BFlocDdz7k8xEJS9C-PckNKGLUNYe7AuMuh5rlF_mzh-uSj-6vopSAKrgEeTNby18usAHoot6Sgg5IUk3dUlE3OCRYqjJCZyem8BLfKLGyADA-cki4ZdjotVF7vGemo/s1000/Joes%2527+Fried+Chicken+-+01+-+Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="2 Pieces Dark from Joes' Fried Chicken" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilyIAo7GEyCB1-1BFlocDdz7k8xEJS9C-PckNKGLUNYe7AuMuh5rlF_mzh-uSj-6vopSAKrgEeTNby18usAHoot6Sgg5IUk3dUlE3OCRYqjJCZyem8BLfKLGyADA-cki4ZdjotVF7vGemo/s16000/Joes%2527+Fried+Chicken+-+01+-+Urbanspoon.jpg" width="90%"></a></div><div><br></div><div>For my first entrée, I got the "2 pieces dark" (thigh and leg) with an extra thigh and two sides. It didn't take long for my dinner to arrive, and it was nearly perfect. The fried chicken was, to steal a quote from Jennifer Biggs' Commercial Appeal review, "<a href="https://www.commercialappeal.com/story/entertainment/dining/reviews/2017/10/05/joes-fries-chicken-its-meant-be-crisp-hot-and-simple/713630001/" target="_blank">crisp, hot and simple</a>." The seasoning was flavorful in a tantalizing way while not being too spicy. If there is such a thing as "textbook" fried chicken that isn't complicated while perfect in taste, Joe's has it nailed. By the way, the crust itself was thin and not overly flaky, which didn't create a mess. To sum it up, Joes' Fried Chicken is as good as advertised, making an impression that I won't soon forget.</div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfvaroJwVCmWcBrfjL0YPzA7uNo7TokMArGqIXaUYn10MuACQw6Pi5I1hyhBVXUqfbEzFNCNgpc2qxShJ-BfE9XX6iDjDODgTh-03eyiWncoYTXth68H6oWqiJtAZVivGxgTGXpb-KrIhQ/s1000/Joes%2527+Fried+Chicken+-+02+-+Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken Fried Steak from Joes' Fried Chicken" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfvaroJwVCmWcBrfjL0YPzA7uNo7TokMArGqIXaUYn10MuACQw6Pi5I1hyhBVXUqfbEzFNCNgpc2qxShJ-BfE9XX6iDjDODgTh-03eyiWncoYTXth68H6oWqiJtAZVivGxgTGXpb-KrIhQ/s16000/Joes%2527+Fried+Chicken+-+02+-+Urbanspoon.jpg" width="90%"></a></div><br><div>On a follow-up visit, I had one of my favorite dishes, the chicken fried steak. It's something that I've loved for a long time and is irresistible whenever I see it on a menu. Naturally, I wanted to see how an excellent fried chicken restaurant would make this, so I went back to Joes' for another meal. In terms of taste, the chicken fried steak seemed a little spicier than the fried chicken in a good way. While it had a lot of flaky breading that sprinkled on my plate as I ate it, the steak itself was a bit on the thin side. Although it was tender and tasty, I expected something meatier to balance the flavorful breading. Compared to the chicken, I will give the chicken fried steak a "B" for good flavor while lacking substance on the inside. Fortunately, the sweet turnip greens made up for the lack of meat in terms of fulfillment (the greens were the best I had since my last visit to the recently departed <a href="https://www.kensfoodfind.com/2015/05/hog-and-hominy.html" target="_blank">Hog and Hominy</a>). The dry mashed potatoes and gravy were decent, contributing to a meal that was good overall.</div><div>My takeaway from Joes' is that the restaurant is in the upper echelon of fried chicken joints in Memphis. While I slightly disagree with the voters in this year's "Best of Memphis" poll, I will put Joes' just behind Gus's and Uncle Lou's in terms of rank (tying with The Four Way, although it doesn't have the same historical significance). While my two favorites both have unique flavor that sets them apart from the rest, I appreciate the simplicity and perfection of fried chicken made with perfect execution. Joes' is the epitome of that, which is why I would recommend it to anyone who appreciates a good Southern meal.</div><div><br></div><div>Website: <a href="http://JoesFriedChicken.com" target="restaurant">JoesFriedChicken.com</a></div></div>
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<span style="color: #cc0000;"><b>"Bear" Breakfast</b></span><br>
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A few weeks ago, I decided to break my typical Saturday routine of eating brunch at <a href="https://www.kensfoodfind.com/2010/08/bardog-tavern.html" target="_blank">Bardog Tavern</a> by having it at a "non-traditional" restaurant. Of course, 2020 has been non-traditional in a lot of ways due in large part to COVID-19, putting stress on both the public and the economy. In particular, the coronavirus has taken a toll on small businesses like restaurants and bars that rely on large volumes of customers for their livelihood. That task has been made harder because of various measures by state and local governments limiting the operating hours and capacity that restaurants and bars can have. This has resulted in many restaurants and bars (particularly new ones like the recently departed <a href="https://www.kensfoodfind.com/2018/09/lucky-cat-ramen.html" target="_blank">Lucky Cat Ramen</a> restaurant) to close and forced many others to take extreme measures (like laying off employees) to stay open. One "<a href="https://www.tn.gov/abc/licensing/liquor-by-the-drink-licenses/limited-service-restaurant--lbd-.html" target="_blank">limited service restaurant</a>" (the official Tennessee designation for a bar) that has fought hard for its survival is Downtown Memphis' favorite "speakeasy," the Blind Bear. Known as a late night bar and music venue where folks young and old can party the night away while drinking the intoxicating libations served by its bartenders. Surprisingly, the "Bear" serves a delicious menu of burgers and other bar food (including its delicious 14 oz. cast iron ribeye) that has gotten rave reviews. <a href="https://1.bp.blogspot.com/-nJg8e9S0QAg/X8fjo2wlDwI/AAAAAAAAPMY/IUxIHBb6D2g2Hwa6aBvSO5GG65L1q251wCLcBGAsYHQ/s16000/Blind%2BBear%2B-%2B06%2B-%2BUrbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-left: 1em; width: 33%;"><img alt="14 oz. Cast Iron Ribeye with Mac 'n Cheese from Blind Bear Speakeasy in Memphs, Tennessee" border="0" src="https://1.bp.blogspot.com/-nJg8e9S0QAg/X8fjo2wlDwI/AAAAAAAAPMY/IUxIHBb6D2g2Hwa6aBvSO5GG65L1q251wCLcBGAsYHQ/s16000/Blind%2BBear%2B-%2B06%2B-%2BUrbanspoon.jpg" width="100%"></a>For those familiar with this blog, I talked about its sliders in Ken's Food Find's much heralded series "<a href="https://www.kensfoodfind.com/2013/06/the-battle-of-downtown-memphis-sliders.html" target="_blank">Battle of the Downtown Memphis Sliders</a>" that began and ended at the location of the Blind Bear. Since then, the speakeasy no longer serves sliders but in its place is the Jager BBQ Burger that is among the best in Downtown Memphis. It's one of many items in a recently expanded menu that includes an unlikely subset: breakfast.
<div>Given all the things that Blind Bear serves, why focus on breakfast? The better question is why the Blind Bear focused on breakfast. With the operating restrictions imposed on it, the bar had to do something to keep its doors open. Prior to the global pandemic, the "Bear" served brunch on the weekends and never opened before 11:00 A.M. Now due to the current environment, owner Jeanette Comans decided to expand weekend brunch into daily breakfast throughout the week starting at 7:00 A.M. (without alcohol, so no mimosas or Bloody Marys during the first four hours after opening). So far, I don't know how successful that has been, but I hope the breakfast menu will help keep one of my favorite bars open during these troubling times.</div>
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<div class="separator" style="clear: both;"><a href="https://1.bp.blogspot.com/-uDPWXZZO_-Y/X4ndpnSjbyI/AAAAAAAAOaY/vMVvHn65Rks-1dbdkor-uXd-0rmlUlVbQCLcBGAsYHQ/s0/Blind%2BBear%2B-%2B04%2B-%2BUrbanspoon.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="Blind Bear Omelette" border="0" data-original-height="750" data-original-width="1000" src="https://1.bp.blogspot.com/-uDPWXZZO_-Y/X4ndpnSjbyI/AAAAAAAAOaY/vMVvHn65Rks-1dbdkor-uXd-0rmlUlVbQCLcBGAsYHQ/s0/Blind%2BBear%2B-%2B04%2B-%2BUrbanspoon.jpg" width="90%"></a></div>
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<div>For my first official "breakfast" at Blind Bear, I decided to get an omelet, one of my favorites at Bardog. Initially, I wanted to get it with bacon, cheddar cheese and a lot of veggies, but that would have been costly because the "Bear" charges extra for anything beyond what's included in the Bear Omelette. Fortunately, the omelet has a lot in it, including mushrooms, onions, jalapeños and tomatoes so it wasn't lacking in substance. For a little extra, I added steak to the omelet for a more meaty breakfast that turned out being a good decision. Overall, the omelet was quite good in a way that really hit the spot. The eggs were fluffy and slightly charred (similar to omelets I had during my Air Force years in Europe) and hefty on the inside. The strips of steak was tender and tasty and everything else was superb.</div>
<div>For sides, I got bacon and hash browns (I believe they're called "home fries") that went well with the omelet. I was surprised that the hash browns included onions, adding a little "bite" that I wasn't looking for but I was cool with it. Personally, I wish the onions were more caramelized but that's more of a preference than a gripe. Still, the sides were good and made the breakfast very delightful.</div>
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<div>In the past, my favorite brunch item at Blind Bear was the chicken and waffles. I usually get it with sides of scrambled eggs and sausage to round it out. While the chicken wings isn't on par with <a href="https://www.kensfoodfind.com/2012/05/guss-world-famous-fried-chicken.html" target="_blank">Gus's</a>, it is quite good and makes for great bar food by itself (and it goes great with its famed mac 'n cheese). It's well seasoned yet mildly tasty in a way that is very satisfying. The waffle and everything else is decent, making for a nice meal. Now that the Bear's Chicken and Waffles is available seven days a week, I will try to get it whenever I can.</div>
<div><br></div><div>SIDE NOTE: Whenever I write about a restaurant, I usually refer to its online menu to ensure accuracy. If I can offer a piece of advice to Blind Bear's webmaster: put the menu in an <a href="https://blog.tbhcreative.com/2017/06/benefits-of-using-svg.html" target="_blank">SVG (Scalable Vector Graphics)</a> format. Unlike JPEGs, PNGs and other bitmap images, an SVG image looks good on any screen with very little pixelation. Reading the menu from Bear's website on my phone was a strain on my old eyes. Anyway, I'm not trying to stir things up or be controversial but rather making an objective observation based on what I see.</div><br><div>From what I had so far, it seems like the Blind Bear's expansion into the breakfast realm is off to a good start and I hope it has much success. If this becomes a regular feature post-COVID-19, it should bolster the Bear's status as one of the best restaurants/nightspots in Downtown Memphis.</div><div><br></div><div>UPDATE: A day after posting this review, Jeanette <a href="https://www.facebook.com/groups/248513949854729?multi_permalinks=437495090956613&notif_t=group_activity&notif_id=1603921076000971&ref=m_notif" target="_blank">announces</a> on Facebook that breakfast will be discontinued at Blind Bear because it wasn't profitable. I'm sure it's a disappointment to the entire Blind Bear staff, but all might not be lost. It's possible that instead of breakfast, the "Bear" could serve daily brunch instead, starting at 10:00 A.M. Hopefully the breakfast/brunch <a href="http://www.blindbearmemphis.com/" target="menu">menu</a> won't change, but that remains to be determined.</div><div><br></div><div>NOTE: By the way, Blind Bear usually participates in Memphis' annual <a href="https://downtownmemphis.com/experience-downtown/events/downtown-dining-week/" target="_blank">Downtown Dining Week</a> (DDW) promotion that runs through the first week of November. The promotion consists of participating restaurants offering some of their dinner entrées (usually in an appetizer/main course/dessert combination) for a price equivalent of the numbered year divided by a hundred (example: 2020's DDW price is $20.20). It's a great deal from many of Memphis' finest restaurants that you can never get at any other time of the year. Because it is such a good deal, it's best to make reservations far in advance.</div>
<br><div>Website: <a href="http://BlindBearMemphis.com" target="restaurant">BlindBearMemphis.com</a></div>
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<a href="https://www.zomato.com/memphis/blind-bear-downtown" target="_blank" title="View Menu, Reviews, Photos & Information about Blind Bear, Downtown and other Restaurants in Memphis"><img alt="Blind Bear Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/17206337/minilogo" style="border-color: currentcolor; border-image: none; border-style: none; border-width: medium; border: none; height: 15px; padding: 0px; width: 104px;"></a><br><br>
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<div><br></div><div>NOTE: One way to support your favorite restaurant is through Rally for Restaurants, an organization dedicated to supporting bars and restaurants in their time of need. It's a one stop website for placing online orders and buying gift cards for participating restaurants (the Blind Bear isn't participating in this, but online ordering can be done through <a href="https://www.doordash.com/store/blind-bear-memphis-592272/en-US" target="_blank">Doordash</a> and gift cards can be bought directly from the "Bear"). Also, for every time that the hashtag #RallyForRestaurants is used in social media, one dollar is donated via <a href="https://toast.org" target="_blank">Toast.org</a> (another organization helping restaurants and its workers) to community organizations supporting local restaurants. It's a good cause that I hope people get behind.</div>
<br><div>Website: <a href="http://RallyForRestaurants.com" target="_blank">RallyForRestaurants.com</a></div>
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<!--Go to www.addthis.com/dashboard to customize your tools--> <div class="addthis_inline_share_toolbox"></div></center></div>Ken's Food Findhttp://www.blogger.com/profile/06127318313144406448noreply@blogger.com1tag:blogger.com,1999:blog-1801589893641945356.post-505132576579738172020-05-22T13:35:00.006-05:002024-03-02T17:50:39.455-06:00Little Italy<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #cc0000;"><b>Chillin' At Home</b></span><br />
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With almost the entire world on some degree of a lockdown because of Covid-19, being a food blogger got a lot harder. For me, getting the best sense of what I'm eating requires dining in at a restaurant where the food is hot and fresh from the kitchen. Being that I'm a fair guy, I usually refrain from getting out take-out for the blog unless that's the only way to get food from a particular restaurant (example: <a href="https://www.kensfoodfind.com/2012/02/roxies-grocery.html" target="_blank">Roxie's Grocery</a>). However, given the circumstances surrounding the global coronavirus pandemic, I will have to adapt both as a blogger and in life in general. So for this phase of the blog, I will try to focus on restaurants that either do a lot of take-out or aren't (in my opinion) "dine-in friendly" as far as atmosphere goes. With that in mind, I knew the first place I had to talk about is one of my favorite take-out joints, Little Italy.<br />
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NOTE: This review might be a bit dated, for this was written before some of Memphis' restaurants (not including Little Italy) reopened under Mayor Jim Strickland's "<a href="https://www.fox13memphis.com/news/local/full-plan-get-shelby-county-back-business/IXNJ4TARWZGK7AM6K64JQAT7MI/" target="_blank">Back to Business</a>" plan.<br />
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For years, Little Italy has been a go-to whenever I want authentic Italian cuisine. Not to be a snob, but I haven't found a restaurant in America that matches an Italian ristorante in food quality or atmosphere that I experienced during my four years in Italy as an Air Force airman. I have been to a few places that come close (unfortunately not in Memphis) but they are not quite there. I can't quite put my finger on it, but it could be that actual Italians (as opposed to Italian-Americans) aren't running it. Hopefully in my lifetime, I will go to New York to dine in a "genuine" Italian restaurant in America, but I'll have to make do until then. Although I can't get the complete Italian experience in Memphis, I rely on restaurants like Little Italy to serve some of the best Italian food in the city.<br />
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<tr><td class="tr-caption" style="text-align: center;">Rigatoni Rustico with salad and garlic bread (all included)</td></tr>
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One of the things that I love about Little Italy is the pasta. While it isn't on par with most restaurants in Italy, Little Italy does a very good job with what it serves. An example of this is Rigatoni Rustico, a pasta dish with chicken and Italian sausage mixed with sauteed onions and red peppers in Little Italy's signature marinara sauce. As you can see in the picture, Little Italy doesn't drown the pasta in sauce, but rather adds just enough to bolster everything in it. The rigatoni was fresh and firm (as in "al dente") that didn't seem like it came out of a box. The chicken and sausage were also good and even better with the red peppers, onions and marinara sauce. Compared to what one can find in Italy, this is a very good dish that doesn't overwhelm with sauce but rather strikes a balance that allows all the elements to flourish. Those who aren't used to this kind of pasta might find this foreign, but the Rigatoni Rustico embodies the essence of genuine Italian cuisine.<br />
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<tr><td class="tr-caption" style="text-align: center;">The white "arrow" in the middle isn't a "play" button</td></tr>
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In addition to great pasta, Little Italy serves fabulous pizzas. I'll admit that I usually go to Aldo's Pizza Pies as a first option because of convenience (usually after having drinks either there or some other Downtown establishment), I also like to mix it up occasionally with "pies" from Little Italy. They both offer New York-style pizzas that are far superior to the Domino's and Pizza Huts of the world. One of my favorite pizzas from Little Italy is the Parmigiana Pizza with meatballs. It comes with marinara sauce and topped with meatballs (or either chicken or eggplant) and mozzarella and ricotta cheeses. Contrary to what I said about the rigatoni, it wouldn't ruin my day if I got it swimming with marinara sauce. On the "Parm" pizza, the tomato and garlic in the marinara sauce is really good and a great foundation for the rest of the pizza. The ricotta is creamy with a sharp flavor that is very good by itself and awesome with the rest of the pizza. As for everything else, I have no complaints (I'm saving that for later in this review), for everything from the soft crust to the flavorful meatballs were excellent and very enjoyable. It's because of pizzas like this that make Little Italy stand out among the many pizzerias in Memphis.<br />
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<a href="https://1.bp.blogspot.com/-2DhNNJgNVgk/Xo3WfU315PI/AAAAAAAANDE/jSNj-KpGIDEM5_XfLC9wvBDfrddgfH_ZwCLcBGAsYHQ/s1600/Little%2BItaly%2B-%2B04%2B-%2BUrbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-right: 1em; width: 17%;"><img alt="Tiramisu from Little Italy in Memphs, Tennessee" border="0" src="https://1.bp.blogspot.com/-2DhNNJgNVgk/Xo3WfU315PI/AAAAAAAANDE/jSNj-KpGIDEM5_XfLC9wvBDfrddgfH_ZwCLcBGAsYHQ/s1600/Little%2BItaly%2B-%2B04%2B-%2BUrbanspoon.jpg" width="100%" /></a></div>
SIDE NOTE: Because my pizza was under fifteen dollars, I had to add something to cross the threshold for delivery. For that, I chose the tiramisu as a dessert. Little Italy's version met my expectations as a creamy and coffee-flavored dessert that nicely hit the sweet spot.<br />
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<span style="color: #cc0000;"><b>Accidental Pleasure</b></span><br />
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Little Italy had always been one of my favorite places for takeout even before the current environment surrounding Covid-19. Even when I'm out at other bars that serve great food, I get that occasional itch for Italian. For the most part, the restaurant comes through without a hitch but not during my last visit. During a past Saturday, I attempted to order the Sausage Parmigiana Sub. The lady taking my order asked "you want an Italian Sub?" I confirmed I wanted the SAUSAGE Parmigiana sub, with the emphasis on "sausage." Then the lady asked me what kind of potato chips I wanted: plain or barbecue? I clearly replied by saying "plain" potato chips (I actually would have preferred French fries but wasn't offered that option). So, what happens next?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDAP6ntHWutp5gJ6sKo2ik930LTMRJOsxor7wuzCzzrhbUVDI_vTULAmHgEP_qpg_Imxoitbp9lW6KiYuuUM53niUDW960E6b099wOlCEZPWQSgzNNU4PB-6Y1_aQ0vYpo4Kni5pTnTvA/s1600/Little+Italy+-+02+-+Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The calzone with sausage from Little Italy in Memphs, Tennessee" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDAP6ntHWutp5gJ6sKo2ik930LTMRJOsxor7wuzCzzrhbUVDI_vTULAmHgEP_qpg_Imxoitbp9lW6KiYuuUM53niUDW960E6b099wOlCEZPWQSgzNNU4PB-6Y1_aQ0vYpo4Kni5pTnTvA/s1600/Little+Italy+-+02+-+Urbanspoon.jpg" width="90%" /></a></div>
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As you can see, I didn't get the sub that <a href="https://1.bp.blogspot.com/-koC-Xx-nmPs/Xo9KI-bCAeI/AAAAAAAAND4/oTutD3EUYiEvo2ov0rAnSsHZXTBe1ODpgCLcBGAsYHQ/s1600/Little%2BItaly%2B-%2B06%2B-%2BUrbanspoon.jpg" target="_blank">I asked for</a>. Instead, I got the Italian Sub with Lay's barbecue potato chips (I swapped the Lay's with Brim's that I will talk about later). Needless to say that I was disappointed in not getting what I ordered, feeling like <a href="https://www.imdb.com/title/tt0097733/characters/nm0000582" target="_blank">Leo Getz</a> in getting screwed. Like Leo, I wasn't driving back to get the right sub, so I resigned myself to eating what I got.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKimVgf-MUuJD7LVsI5lZAzFTXVF3_E_0LC0p0Zi4U3MIZxxC9mvqoy4ZV_vkHkRnZG-NsQscupHSOLEelzbRm7KqBofxgBYc7398eqVsveIP9auOHGO-VUDs7oUnn29SI_tbsy4vMQc0/s1600/Little+Italy+-+05+-+Urbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-right: 1em; width: 33%;"><img alt="The calzone with sausage from Little Italy in Memphs, Tennessee" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKimVgf-MUuJD7LVsI5lZAzFTXVF3_E_0LC0p0Zi4U3MIZxxC9mvqoy4ZV_vkHkRnZG-NsQscupHSOLEelzbRm7KqBofxgBYc7398eqVsveIP9auOHGO-VUDs7oUnn29SI_tbsy4vMQc0/s1600/Little+Italy+-+05+-+Urbanspoon.jpg" width="100%" /></a></div>
As it turns out, the Italian Sub is a really good sandwich. It has pepperoni, ham and salami bonded by quite a bit of mozzarella cheese. Also with lettuce and tomatoes, the sub is a cheesy delight that almost made me forget that it wasn't my choice. The sub comes with an olive oil-infused Italian vinaigrette that surprisingly makes the sandwich tastier. In all, the Italian Sub is a great sandwich and a nice consolation for a botched order.<br />
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SIDE NOTE: For "plain" chips I swapped the Lay's BBQ chips in my order with Brim's Classic Potato Chips. In comparison to Lay's and other major brands, Memphis-based Brim's is just as good and a greater value. When you buy a bag of Brim's, you are not only contributing to the local economy but you are also keeping employed people who are in need of a second chance. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk2QTuJE-MdKt-MwTqUM-4FNcXjwxjN2_hUSe6C0XEBcqQAxRkg88Ewb_T6GJCVzLa7jmKiabUbHzq2kdCc3oto1kL5qw2gOXWHOXbY1JJi-StFmADWEoCAPrrp4v7IVhWvzKH_lp2tPI/s1600/Brim%2527s+BBQ+Rib+Chips.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-left: 1em; width: 25%;"><img alt="Brim's BBQ Rib Chips" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk2QTuJE-MdKt-MwTqUM-4FNcXjwxjN2_hUSe6C0XEBcqQAxRkg88Ewb_T6GJCVzLa7jmKiabUbHzq2kdCc3oto1kL5qw2gOXWHOXbY1JJi-StFmADWEoCAPrrp4v7IVhWvzKH_lp2tPI/s1600/Brim%2527s+BBQ+Rib+Chips.jpg" width="100%" /></a>Some of Brim's employees are people who had been in trouble with the law and want to get back on track with a good job and a stable life. There aren't a lot of companies that are willing to hire "troubled" people but Brim's has stepped up in a big way to help out. Brim's is a good company that I hope remains successful, especially with its <a href="https://kensfoodfind.tumblr.com/post/139166439535/brims-memphis-style-bbq-rib-chips" target="_blank">BBQ Rib Chips</a> that totally outclasses Lay's barbecue chips. I talk more about the chips on <a href="https://kensfoodfind.tumblr.com/" target="_blank">Tumblr</a>, one of the many social media platforms (along with <a href="https://www.facebook.com/kensfoodfind" target="_blank">Facebook</a>, <a href="https://twitter.com/kensfoodfind" target="_blank">Twitter</a> and <a href="https://instagram.com/kens_food_find" target="_blank">Instagram</a>) that you can follow Ken's Food Find.<br />
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<span style="color: #cc0000;"><b>Calzone vs Stromboli</b></span><br />
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I was about to end this review when I was reminded that Little Italy sells calzones and strombolis. Because I was stationed in Northern Italy, I never had a calzone that is a staple in the southern part of the country. As for the stromboli, it is a creation of Italian-Americans like the muffaletta and cioppino (they were created in Philadelphia, New Orleans and San Francisco, respectfully and (with the exception of "N'awlins") places that I'm not familiar with). Until writing this post, I've never had a stromboli and on one hand could count the number of times I had a calzone (all from Little Italy on the recommendation from my Atlanta-based sister). Now, what is the difference between a calzone and a stromboli? A calzone is basically a pizza folded in half with the sauce, cheese and meats stuffed inside it while a stromboli consists of meats and cheese rolled up by pizza dough (kinda like a burrito). To get a sense of what both are like, I decided to get both and compare them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6SJ8-lZTYd1lOqBhVUpcZ7GsVklRCxq4bWyjAerTokg02fIqYX_jngusllNi4Bwl5PRZz_4-AraVOaSvqn24c8q5lTkdvUd2niUT49LzHiDanhvSwOWMuoQ4O7EYfOB7Yb_mmq_uz8O8/s1600/Little+Italy+-+08+-+Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The calzone with sausage from Little Italy in Memphs, Tennessee" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6SJ8-lZTYd1lOqBhVUpcZ7GsVklRCxq4bWyjAerTokg02fIqYX_jngusllNi4Bwl5PRZz_4-AraVOaSvqn24c8q5lTkdvUd2niUT49LzHiDanhvSwOWMuoQ4O7EYfOB7Yb_mmq_uz8O8/s1600/Little+Italy+-+08+-+Urbanspoon.jpg" width="90%" /></a></div>
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To start things off, I chose the calzone that has been a go-to in the past. As you can see above, it's basically an Italian version of a turnover filled with a lot mozzarella and ricotta cheeses. At $5.25, that's all you get and additional toppings cost a dollar each. For this calzone, I chose sausage because it's my favorite meat topping at Little Italy. Unfortunately, the sausage was smothered by all the cheese in the calzone. <a href="https://1.bp.blogspot.com/-SWj0ZqnUFMg/XpJPXSBzBfI/AAAAAAAANEs/3gB2tPupQv8scFXqYRwSgQrjNFGzorlGQCLcBGAsYHQ/s1600/Little%2BItaly%2B-%2B10%2B-%2BUrbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-left: 1em; width: 33%;"><img alt="The calzone with sausage from Little Italy in Memphs, Tennessee" border="0" src="https://1.bp.blogspot.com/-SWj0ZqnUFMg/XpJPXSBzBfI/AAAAAAAANEs/3gB2tPupQv8scFXqYRwSgQrjNFGzorlGQCLcBGAsYHQ/s1600/Little%2BItaly%2B-%2B10%2B-%2BUrbanspoon.jpg" width="100%" /></a>For someone looking for a meaty meal, this calzone wasn't it. The cheese to meat ratio seemed like it was 5 to 1, something that I wasn't looking forward to. Now this is not to say that I didn't like the calzone, especially when I dipped in marinara sauce and eaten with garlic knots. Still, the calzone seemed more like a big Hot Pocket than a pizza. I appreciate the quality that went in to it, especially the dough used to make the buttery crust that enclosed the calzone. Despite that, I probably won't order it again unless I get it loaded with enough "toppings" to make worthwhile that will cost as much as an actual pizza.<br />
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<a href="https://1.bp.blogspot.com/-wudQUbNgg5g/XpJe1jgAgoI/AAAAAAAANFA/QiHenWtx5rQkNansil5TvivN0ZYRtXIGACLcBGAsYHQ/s1600/Little%2BItaly%2B-%2B09%2B-%2BUrbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-right: 1em; width: 33%;"><img alt="The garlic knots from Little Italy in Memphs, Tennessee" border="0" src="https://1.bp.blogspot.com/-wudQUbNgg5g/XpJe1jgAgoI/AAAAAAAANFA/QiHenWtx5rQkNansil5TvivN0ZYRtXIGACLcBGAsYHQ/s1600/Little%2BItaly%2B-%2B09%2B-%2BUrbanspoon.jpg" width="100%" /></a></div>
"SIDES" NOTE: The garlic knots are a great side item for calzones and almost everything else on Little Italy's menu. Freshly made, the knots are soft and kinda sweet even with the garlic in it. It comes with marinara sauce (one cup, despite what's depicted in the picture; the other cup came with the calzone), although the knots were so good that I didn't need it (which was a bonus given that I used a lot of it on the stromboli that I ate later). <a href="https://1.bp.blogspot.com/-0KxqZTykHQU/XpJeaWrDeII/AAAAAAAANE4/3NNvFql0UYQKWYbxYc1WpxauR9lZ1pv3wCLcBGAsYHQ/s1600/Little%2BItaly%2B-%2B07%2B-%2BUrbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-left: 1em; width: 33%;"><img alt="The fried calamari from Little Italy in Memphs, Tennessee" border="0" src="https://1.bp.blogspot.com/-0KxqZTykHQU/XpJeaWrDeII/AAAAAAAANE4/3NNvFql0UYQKWYbxYc1WpxauR9lZ1pv3wCLcBGAsYHQ/s1600/Little%2BItaly%2B-%2B07%2B-%2BUrbanspoon.jpg" width="100%" /></a>Even though the knots were good, if I had craved for a meaty side instead, the fried calamari (as in squid) is not a bad option. Compared to other places that I've had it, Little Italy's version is tasty with a decent amount of crunch that's not on par with restaurants like <a href="https://www.kensfoodfind.com/2010/10/majestic-grille.html" target="_blank">The Majestic Grille</a> but it's good enough to balance a really cheesy calzone. Regardless of which side/appetizer you choose from Little Italy, you'll be reasonably satisfied.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wyqJgwgL8DUo2LDJRxMcEadi5zuz6AheSlzJcQFBuuuvCGkVzTitWQa7BU63pW5bgoLKjG_jst8P81Oisb1P7KnaTDZiBAgQDXdd8e6a2nNpSxyFzTSG9lTILKHzeOl7x0h8XYgIhL0/s1600/Little+Italy+-+11+-+Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The stromboli with sausage from Little Italy in Memphs, Tennessee" border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wyqJgwgL8DUo2LDJRxMcEadi5zuz6AheSlzJcQFBuuuvCGkVzTitWQa7BU63pW5bgoLKjG_jst8P81Oisb1P7KnaTDZiBAgQDXdd8e6a2nNpSxyFzTSG9lTILKHzeOl7x0h8XYgIhL0/s1600/Little+Italy+-+11+-+Urbanspoon.jpg" width="90%" /></a></div>
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A day after the calzone, I switched it up in getting the stromboli. Unlike the calzone, the stromboli is leaner and more meaty. Despite being wrapped in pizza crust/bread, the stromboli felt a lot like a burrito. After taking a couple of bites, I took a picture of its inside to see what was in the stromboli. <a href="https://1.bp.blogspot.com/-rp-3RFSKkUI/XpKJdO61apI/AAAAAAAANFc/KHMI-vZLdOohJ5E83CCYMWYQQfKAuQdLACLcBGAsYHQ/s1600/Little%2BItaly%2B-%2B13%2B-%2BUrbanspoon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-right: 1em; width: 33%;"><img alt="The stromboli with sausage from Little Italy in Memphs, Tennessee" border="0" src="https://1.bp.blogspot.com/-rp-3RFSKkUI/XpKJdO61apI/AAAAAAAANFc/KHMI-vZLdOohJ5E83CCYMWYQQfKAuQdLACLcBGAsYHQ/s1600/Little%2BItaly%2B-%2B13%2B-%2BUrbanspoon.jpg" width="100%" /></a>Unlike the calzone, it had a lot more sausage in it with just enough mozzarella cheese to make it interesting. As with about everything else I mentioned so far, it comes with a cup of marinara sauce for either dipping or pouring. I eventually opted for the latter, pouring in the sauce to make the stromboli more pizza-like. For my side, I got <a href="https://1.bp.blogspot.com/-Q4wEUuPGaNM/XpKJOCy8VNI/AAAAAAAANFY/mXsebGtSpVY1DQU-cdPAJaUVHG3hFEHXACLcBGAsYHQ/s1600/Little%2BItaly%2B-%2B12%2B-%2BUrbanspoon.jpg" target="_blank">French fries</a> that were okay (not that crispy) that matched up well with the stromboli and helped me finish off that cup of marinara sauce that I kept from the day before. At $5.25 that includes the sausage, the stromboli was a better value in terms of a meal that satisfied my appetite without leaving much of a mess. As far I'm concerned, the stromboli won me over, for it's a better fit for what I'm looking for, an inexpensive pastry that's meaty and filling. When I get the stromboli again, I will eat it with potato chips to get the most for my money.<br />
Overall, Little Italy offers excellent food that is high in quality and great in value. In terms of authenticity, it's as close to Italy as one can get while living in Memphis (there are a handful of others that are just as good, such as <a href="https://kensfoodfind.tumblr.com/post/617057026039742464/aldos-pizza-pies-midtown" target="_blank">Aldo's Pizza Pies</a>). As much as I like the food, Little Italy has never been a place to dine in. I can't quite put my finger on it, but maybe the restaurant has more of a Sbarro-like feel to it. It's not a place that you can hang out in, but more like a store where you just come and go. Fortunately, that's not a bad thing when it serves great food and excellent (but not perfect) service.</div>
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With the "dine-in " option not appealing (and unavailable due to COVID-19), there are other ways to get grub from Little Italy. The most obvious method is calling the order in, which comes in handy when heading home after having a few drinks at a nearby bar. It typically takes between fifteen to twenty minutes for the restaurant to prepare the order so waiting is minimal most of the time. In addition, you can order online thru its website that's really easy to use, much easier than a lot of fast food apps that can be frustrating (service is the same as calling it in, but better accuracy in getting the order right). For those who prefer delivery, Little Italy covers most of Midtown and Downtown Memphis with its two restaurants in those neighborhoods (Little Italy also has a <a href="https://littleitalybartlett.business.site/" target="_blank">location in Bartlett</a> although the <a href="https://togoorder.com/web/2795#/" target="_blank">menu</a> and ordering process are slightly different from its sister restaurants). Even where I live that's barely within the confines of Midtown (my home is almost borderline North Memphis), Little Italy delivers hot food in a timely manner (it usually takes an hour to deliver, which is comparable to other restaurants). However you get it (including dining in which I'm not discouraging), Little Italy offers a great experience that few restaurants can match. I hope you stop by one of its restaurants to get a taste of the old country (or as close as possible for Memphis). I promise you won't regret it.<br />
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Websites:<br />
Midtown (now called "Slice Midtown"):<br />
<a href="https://littleitalypizzamemphis.com/" target="Midtown">LittleItalyPizzaMemphis.com</a><br />
East Memphis: <a href="https://littleitalyeast.com/" target="East_Memphis">LittleItalyEast.com</a><br />
Downtown: <a href="https://littleitaly-downtown.com/" target="Downtown">LittleItaly-Downtown.com</a><br />
Bartlett: <a href="https://littleitalybartlett.com/" target="Bartlett">LittleItalyBartlett.com</a><br />
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<a href="https://www.zomato.com/memphis/little-italy-pizza-memphis" target="_blank" title="View Menu, Reviews, Photos & Information about Little Italy Pizza, Midtown and other Restaurants in Memphis"><img alt="Little Italy Pizza Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/17204816/minilogo" style="border-color: currentcolor; border-image: none; border-style: none; border-width: medium; border: none; height: 15px; padding: 0px; width: 104px;" /></a>
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Ken's Food Findhttp://www.blogger.com/profile/06127318313144406448noreply@blogger.com0tag:blogger.com,1999:blog-1801589893641945356.post-35206820204897473582020-04-15T15:15:00.006-05:002021-03-08T20:43:49.175-06:00Youth Villages' Soup Sunday<div dir="ltr" style="text-align: left;" trbidi="on">
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NOTE: Because of the Coronavirus/COVID-19 pandemic, I feel a little weird blogging about food given that Memphis-area restaurants were ordered by city and state officials to cease in-house dining, coupling it with "stay at home" orders for the public at large. While take-out and delivery are still available from most restaurants, it doesn't have the same feel as sitting at a table in a dining room and enjoying food in a nice atmosphere. I'm hopeful that Memphis and the rest of the world will get through this, but in the meantime please stay safe and if possible, get tested for the virus.<br />
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<b><span style="color: #cc0000;">Helping Children</span></b><br />
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For a long time, one of the goals of this blog was to write a review of <a href="https://www.youthvillages.org/get-involved/events/soup-sunday/" target="_blank">Youth Villages' Soup Sunday</a>, a yearly event for some of Memphis' best restaurants to showcase its soups. Because it's a fundraiser, a ticket is required to attend the event at the FedExForum where the proceeds obviously benefit Youth Villages, an organization devoted to providing "help for children and young people across the United States who face a wide range of emotional, mental and behavioral problems" (part of its official mission statement). It's definitely an organization that I wanted to support but was unable to until recently. It seemed that every time Soup Sunday occurred, I was too broke to buy a ticket. And with no one providing a "hookup" to me as a food blogger (something I've been doing for almost a decade), I pretty much had to admire from afar. This year, I made sure to purchase my ticket well in advance to ensure my attendance at the event (which at twenty dollars was cheaper than I thought). Speaking of that, Soup Sunday had many attendees who were anxious to try some the many soups and other treats served up by the participating restaurants.<br />
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SIDE NOTE: I assumed one of the participating restaurants would be <a href="https://www.kensfoodfind.com/2012/05/rizzos-diner.html" target="_blank">Rizzo's Diner</a> and its Chef Michael Patrick. I was looking forward to tasting his Cheeseburger Soup but it wasn't meant to be (he was there helping out but I didn't see him). Although Rizzo's wasn't participating, there were many other fine restaurants that more than made up for diner's absence.<br />
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As I expected, most of "Soup Sunday" takes place in the concourse of FedExForum where people line up to get samples of soups, breads, desserts and other foods (labeled "specialty items") from participating restaurants. Using a tray provided by the organizers, the portions are doled out in small cups that are consumed at tables within the concourse. At least that's how it supposedly works, but in reality the lines are really long so you might be tempted to eat while waiting for the next sample (which you can see in the picture below). Of course, that makes sense if you don't want your food (especially soup) to get cold and spoil your meal (however as a blogger, it's hard to document the evidence if it's in your belly). If I was organizing the event, I would apportion a certain amount of space to each participating restaurant and direct attendees to line up to them (sort of like what happens at the <a href="http://www.southernhotwingfestival.com/" target="_blank">Southern Hot Wings Festival</a>). With many of the restaurants/caterers clustered in groups of three or more, the process for getting served seemed a bit inefficient. To be fair, some of the attendants informed me that there were shorter lines in other parts of the arena, but I and others were hesitant in leaving one line for a potential wait elsewhere. In time, I tried most of the soups at the event but some of the restaurants either left or ran out of soup before I could get to them (I really wanted to taste something from Char, the new steakhouse has gotten a of buzz in Memphis).<br />
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<tr><td class="tr-caption" style="text-align: center;">Clockwise from the top: Crabmeat and Crawfish Bisque (nearly empty), Braised Cabbage & Roasted Potato Soup, Chicken Tortilla Soup, Hot & Sour Soup</td></tr>
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In the first round of soups, I had a variety of flavors from an eclectic group of servers. Some of the soups here were among the best at the event, such as the Crabmeat and Crawfish Bisque from Marshall Steakhouse in Holly Springs, Mississippi that was creamy and very flavorful. Another noteworthy soup was <a href="https://www.kensfoodfind.com/2012/12/the-battle-of-downtown-memphis-sliders.html#huey" target="_blank">Huey's</a> Chicken Tortilla soup that was spicy and gave the sense that I was eating an actual tortilla. A little less impressive were the Braised Cabbage & Roasted Potato Soup from Hog Wild Catering that tasted like pea soup (not a bad thing if you're a vegetarian) and the sweet... err, Hot & Sour Soup from Germantown's Mosa Asian Bistro that was indistinguishable from what you could get at a Chinese restaurant. Overall, the first round of soups were great and well worth the wait.<br />
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Because of the many participants at Soup Sunday, I won't bore you with everything I had at the event. However, some of more notable soups were Silky O'Sullivan's Red Beans & Rice Soup (bottom right in picture), the seafood gumbo from <a href="https://www.kensfoodfind.com/2011/10/blues-city-cafe.html" target="_blank">Blues City Cafe</a> (top left in picture and best gumbo at the event) and the Irish Vegetable Soup (top right in picture) from Celtic Crossing, a popular Irish pub in Midtown Memphis' Cooper-Young neighborhood. These were among the best at the event along with a soup from an entity that's neither a restaurant or caterer. The Chicken Tequila Fiesta Soup (next picture below) from Sysco, a restaurant food distributor, really impressed me with its corn flavor and creaminess. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Rdm9hIfSGviWDeEIjl_EEcNhenGaiTILHxjRKj71KfS4gRPVgYDYsW-aLf4dXNggmXlefqz7isoQ8FKUV3evMOS94I4i_SQ-MiCKhtTYIEo8MCSUeAcSu-pZHheyUaDIJN8-WFYzHCQ/s1600/Youth+Villages+%2527Soup+Sunday%2527+-+03.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-left: 1em; width: 33%;"><img alt="Chicken Tequila Fiesta Soup from Sysco" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Rdm9hIfSGviWDeEIjl_EEcNhenGaiTILHxjRKj71KfS4gRPVgYDYsW-aLf4dXNggmXlefqz7isoQ8FKUV3evMOS94I4i_SQ-MiCKhtTYIEo8MCSUeAcSu-pZHheyUaDIJN8-WFYzHCQ/s1600/Youth+Villages+%2527Soup+Sunday%2527+-+03.jpg" width="100%" /></a>I guess when you have access to a wide variety of sources, it's inevitable that you can make a great meal out of the finest ingredients. The one restaurant that I expected a lot from was the <a href="https://www.kensfoodfind.com/2012/07/stone-soup-cafe.html" target="_blank">Stone Soup Cafe</a> for obvious reasons. While its not-so Creamy Tomato Basil Soup (bottom left cup in picture above) was decent, it didn't make the impression that I expected. As a whole, none of soups I had were disappointments, for all the restaurants/caterers put out strong efforts that were memorable.<br />
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SIDE NOTE: Speaking of memories, one reason why there aren't more pictures in this post is the result of a mishap. While trying to take pictures of the <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOt2IBRcQhN1yqJjNR52y-oFDRSFCtkOJ-HN4LqaMbz7WUDvmzcvI6ZbaKgE0jfzMwN5ceKtau11gyIhPSbf-R3w0bUr9vndn-iUN-t3IRsrVY9yHWjtzu2KbVFhy-SkfEgRETWjrrkrw/s1600/Lakeside+gumbo+%2528Youth+Villages%2527+%2527Soup+Sunday%2527%2529.jpg" target="_blank">Chicken and Sausage Gumbo</a> from Lakeside Behavioral Health System (another non-restaurant entity), I dropped my phone on a table. Despite my Samsung Galaxy S7 Edge being enclosed in a case, it hit the table pretty hard. At the time, I didn't think much of it and went on about my business. Eventually, I discovered that all the pictures I took that day along with other photos and files on the phone became inaccessible because the phone's SD card was corrupted. Bearing in mind that photos taken after the "drop" were saved in the phone's internal memory, I will assume that the "corrupt" SD card was the result of me dropping my phone. Granted, I'm not a tech expert on cell phones but I'm also not a believer in coincidences. If there's a lesson to learned here, it is to use a "cloud" service whenever you're saving something that you can't afford to lose. It's especially important if you're archiving photos, videos or other stuff on a phone that can be subject to damage, theft or loss. This is the second time that something like this has happened to me (the other instance being after an event where I lost my phone due to drunkenness on my part). Hopefully, this won't happen again if I can find a suitable "cloud" service.<br />
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In a side note to the "SIDE NOTE," the reason I was able to salvage some of the photos was because I posted them on social media. In the past, the blog's social media presence was limited to <a href="http://twitter.com/kensfoodfind" target="_blank">Twitter</a>, <a href="http://kensfoodfind.tumblr.com/" target="_blank">Tumblr</a> and <a href="http://www.pinterest.com/kensfoodfind/" target="_blank">Pinterest</a>, media sites that aren't nearly as popular as the two social media platforms that the blog is now a part of. As of now, Ken's Food Find is now on both <a href="https://facebook.com/kensfoodfind" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-left: 1em; width: 17%;"><img alt="Ken's Food Find on Facebook" border="0" src="https://1.bp.blogspot.com/-UhLT_XpHPIw/Xl6mjCUflnI/AAAAAAAANAE/TTwffKF7iCUYyvDcDaJL79z8EpP19zBaACLcBGAsYHQ/s1600/Facebook_icon-1_thumbnail.png" width="100%" /></a><a href="https://www.facebook.com/kensfoodfind" target="_blank">Facebook</a> and <a href="https://www.instagram.com/kens_food_find/" target="_blank">Instagram</a>, places where I will post photos and (with regards to Facebook) links to blog posts and other relevant stuff. I hope you follow me as I share my experiences in great culinary adventures in Memphis and beyond.<br />
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In addition to soups, the event has three other categories: bread, "specialty items" (all encompassing that can range from lemonade to pasta) and dessert. Because of my focus on soup, I didn't get into any of those categories that much but I managed try a couple of items. The very first thing I tasted was the savory Lobster and Shrimp Bruschetta from The Half Shell, a legendary restaurant in East Memphis. Unlike bruschetta served in Italian restaurants, the creamy seafood mix seemed more like a chunky dip atop a small piece of bread that would have been messy to eat while holding a tray and standing in line. If I ever decide to go to The Half Shell, I hope that the bruschetta is on the menu. By the way, this is considered a "specialty item" even though it's bread-based (it was good enough to win the "Specialty Item" category for the "downstairs" portion of Soup Sunday). For a dessert, I tried the bread pudding from Eat At Eric's Grill & Catering that I just wasn't into. In terms of taste, it was pretty much bland. To be fair, I'm not into bread pudding so take my assessment with a grain of salt, but given that I had waited in a very long line to even get it (not intentionally) I felt it was worth a try (I actually wanted the chicken alfredo but "Eric" ran out of it by the time I got there). I wish I had photos to show all of this, but clumsiness ruined the day.<br />
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SIDE NOTE: The soup winner for the "downstairs" portion of Soup Sunday was Marshall Steakhouse's bisque. As I found out later, Youth Villages divides the Soup Sunday event into two categories, VIP and "downstairs" in the arena concourse for those not fortunate enough to go big time. Given that I could barely afford twenty dollars, going "VIP" was never going to be an option. Maybe someday I'll get up there, but my finances will keep me "downstairs" for the foreseeable future. To see a list of all the Soup Sunday winners, <a href="https://www.youthvillages.org/get-involved/events/soup-sunday/" target="_blank">click here</a>.<br />
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Overall, I really enjoyed my first Soup Sunday and look forward to many more. The atmosphere was joyous for nearly everyone there, knowing that we were there for a good cause. Youth Villages does great work helping children with mental and emotional disorders get the help they need to get back on track to stability and a happy life. As an alternative to mental institutions and juvenile detention centers, Youth Villages is making a positive impact on kids and the communities where they live. If you wish to help Youth Villages in its mission, you can <a href="https://support.youthvillages.org/give/195186/#!/donation/checkout" target="_blank">donate</a> via its website. Of course, you can also support it through events that the organization hosts during the year, such as the fabulous Soup Sunday!</div>
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Website:<a href="https://www.youthvillages.org/">YouthVillages.org</a></div>
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</div>Ken's Food Findhttp://www.blogger.com/profile/06127318313144406448noreply@blogger.com0tag:blogger.com,1999:blog-1801589893641945356.post-24151092098476718682019-12-24T12:15:00.009-06:002023-08-24T20:23:22.201-05:00Momma's Bar<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000;"><b>Deja Vu at the "Crow"</b></span><br />
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A few months ago, I reviewed <a href="https://www.kensfoodfind.com/2019/08/the-dirty-crow-inn.html" target="_blank">The Dirty Crow Inn</a> that at the time was one of the newest acquisitions by Aldo Dean and his business partners. In it, I talked about the food and the bar itself as being a cool place to hang out while watching exciting music acts. I assumed that the "Crow" would be synonymous with chilling and relaxing on Crump Boulevard after a hard day of work on President's Island or a long day of driving for truckers passing through on I-55. Well, about a week after I posted this on my blog, I found out that the former "Dirty Crow" was no more. It turned out that Aldo wanted to go in a different direction for his new bar that includes a change in name and menu (by the way, the "Crow" owners will reopen the bar in a new location sometime in 2020, but <a href="https://www.memphisflyer.com/HungryMemphis/archives/2019/10/03/caw-caw-dirty-crow-coming-back-at-new-location" target="_blank">not in Uptown</a>). Needless to say, I didn't see that coming and my lack of info about it was embarrassing, given the timing. Hopefully, despite being an outsider in the local blogging community that doesn't have the readership or legitimacy of websites like "I Love Memphis" and others, I would appreciate it if my friends and others that I'm close to will apprise me of happenings in the local restaurant community. I'm not asking for much (like an invite to a "soft opening" that I've never gotten in the nine years of this blog's existence), but when something notable happens regarding restaurants, chefs or anything else associated with Memphis food, please keep me in the loop. Look, I know I'm not a local celebrity like Michael Donahue or Jennifer Biggs (RIP), but I hope that I've gained enough respect with at least some in the restaurant community, particularly from those people and places that I associate with the most. In the long run, I believe this blog is mutually beneficial to both restaurants and diners who rely on Ken's Food Find for the "411" on Memphis dining.<br />
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<a href="https://1.bp.blogspot.com/-CuYJDwrTPNY/Xe_rxmETwTI/AAAAAAAAM4I/sAcLQtz0uyk28ct4uYeTYajYAMonD0flQCLcBGAsYHQ/s1600/Momma%2527s%2BRoadhouse%2B-%2B01%2B-%2BUrbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://1.bp.blogspot.com/-CuYJDwrTPNY/Xe_rxmETwTI/AAAAAAAAM4I/sAcLQtz0uyk28ct4uYeTYajYAMonD0flQCLcBGAsYHQ/s1600/Momma%2527s%2BRoadhouse%2B-%2B01%2B-%2BUrbanspoon.jpg" width="90%" /></a></div>
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Okay, now that I got that off my chest, I want to talk about one of the many delicious burgers served at Momma's Bar (formerly "Momma's Roadhouse"), the Southwest Memphis Burger. I chose the cheeseburger because I was looking for something interesting and memorable. The Southwest Memphis Burger checks all the boxes in that regard because it comes with jalapenos and Ghost Pepper cheese, which by all appearances should make for a spicy burger. Given my past experiences with Ghost peppers, I made sure to have a glass of water on hand (along with a 24 oz. can of Pabst Blue Ribbon beer). Because I'm a glutton, I also added bacon, avocado and a fried egg to get the maximum "Southwest Memphis" experience. Not to my surprise, the burger was extremely spicy, so much so that I stopped after a couple of bites. As my mouth burned, it made me think back to when I tried to put down a bag of <a href="https://www.kensfoodfind.com/2014/09/nikki-hot-ass-kettle-potato-chips.html" target="_blank">Nikki's Hot Ass Chips</a> that had me weeping. Fortunately the "Southwest" doesn't pack that kind of punch, although it not a burger that I can quickly grub because I'm a wuss when it comes to extreme spiciness. In the end, it turned out to be a very good burger that I enjoyed to the last bite.</div><div dir="ltr" style="text-align: left;" trbidi="on">
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If you're not into spicy cheeseburgers, Momma's Bar offers other burgers and sandwiches for milder palettes. For cheese lovers, there's the Wisconsin burger with white cheddar and fried cheese curds along with poutine aioli that's yummy. If beef isn't your thing, you can go with sandwiches like the meaty chicken breast <a href="https://1.bp.blogspot.com/-O45htLQ4Axc/Xf1N7IIaT5I/AAAAAAAAM6E/Tsf3GHLt8x4jI_MCwPTnNWOP0T_KEZjfgCLcBGAsYHQ/s1600/Momma%2527s%2BRoadhouse%2B-%2B06%2B-%2BUrbanspoon.jpg" target="_blank">Bluff City Slaw</a> that isn't as sappy (and <a href="https://tvseriesfinale.com/tv-show/bluff-city-law-cancelled-or-renewed-for-season-two-on-nbc/" target="_blank">possibly canceled</a>) as the TV show it's based on or The Fake Girlfriend that has, lo and behold, catfish (for guys like the manly NFL football player <a href="https://abcnews.go.com/US/timeline-manti-teo-girlfriend-hoax-story/story?id=18268647" target="_blank">Manti Te'o</a>). Personally, I don't think you go wrong with nearly anything on the menu, with one exception.<br />
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The Big Rig Grilled Cheese is a very impressive name for a sandwich that should carry a lot of expectations. Given how the grilled cheese sandwich has evolved into a feature item on menus of many restaurants in Memphis and beyond, I assumed that Momma's version would be a doozy. Unfortunately, my expectations were dashed the minute I took the first bite of what turned out to be a sandwich without much substance. The sandwich wasn't cheesy and for the most part, it seemed that I was eating mostly bread. After finishing the first half, I gave up on the sandwich and got wings (and on "Wing Wednesday" its <a href="https://1.bp.blogspot.com/-E1AeEjPN4YM/Xfv0djoGizI/AAAAAAAAM5c/FltysD5SPEA0lk3zpghyiRB3T7BuaqjwgCLcBGAsYHQ/s1600/Momma%2527s%2BRoadhouse%2B-%2B04%2B-%2BUrbanspoon.jpg" target="_blank">two for one wings</a> is a good deal). While waiting on my wings, my curiosity led to further examination of the <a href="https://1.bp.blogspot.com/-AWixveUW4T4/Xf1QBj91LiI/AAAAAAAAM6Q/2wb-24OqDmQeVTsKM35VsVpLj362AAtfQCLcBGAsYHQ/s1600/Momma%2527s%2BRoadhouse%2B-%2B05%2B-%2BUrbanspoon.jpg" target="_blank">sandwich</a>. It was then that I discovered it lacked one the two things that I added, a fried egg (the other addition was avocado). So when eating the sandwich "plain" without adding anything else, it's almost like eating two wheat bread slices (with hardly any jalapeño flavor despite how its described in the menu) with little else in between. In the end, I advise anyone ordering the "Big Rig" to get it with all the add-ons (including bacon, despite having it already) for a decent sandwich that isn't in the upper echelon of grilled cheese sandwiches.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZii3z03CUDH-Ajv7ZTuZ3qYCrNoW6sQBQFbzPMz1na4OxYHVcDvDQBAvkQUD9MlITVSpa-nZXsdZpuH4nxV1B5bLvWjn3q3X2Q72JVC_Xafaz6MVm2K2dRop7NDYq50LParAiI0_FMho/s1600/Momma%2527s+Roadhouse+-+03+-+Urbanspoon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZii3z03CUDH-Ajv7ZTuZ3qYCrNoW6sQBQFbzPMz1na4OxYHVcDvDQBAvkQUD9MlITVSpa-nZXsdZpuH4nxV1B5bLvWjn3q3X2Q72JVC_Xafaz6MVm2K2dRop7NDYq50LParAiI0_FMho/s1600/Momma%2527s+Roadhouse+-+03+-+Urbanspoon.jpg" width="90%" /></a></div>
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SIDE NOTE: For guidance, Momma's Bar should refer to the premier grilled cheese sandwich at its sister bar, <a href="https://www.kensfoodfind.com/2010/08/bardog-tavern.html" target="_blank">Bardog Tavern</a>. Bardog's Deluxe Grilled Cheese gives you a good helping of ham, bacon and tomato smothered with a lot of cheese. The Deluxe Grilled Cheese cost a dollar more than Momma's sandwich, so there must be some truth to the saying "you get what you pay for."<br />
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From my few visits to Momma's Bar, I will say it is a nice little bar that has a lot of potential. While I won't repeat what I said earlier about the other aspects of The Dirty Crow (all of that review applies here, including the music acts on the weekends), I will say that if things go the way that other "Aldo" owned establishments have turned out (such as Slider Inn's new Downtown location), I'm sure "Momma's" will be a success. As the far as the "working menu" goes, it definitely needs to fine tune some things like the "Big Rig" sandwich. I'm sure the bar staff will eventually get it right because Aldo always hire great people. Speaking of that, I want to give a shout out to one of its bartenders. On Thursdays, go there when Diana is running the bar. She and her regulars really livens thing up, which makes Momma's Bar an even more fun place.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">NOTE: After being closed for awhile, Momma's back and better than ever. Check out my "mini-blog" on Tumblr to get <a href="https://www.tumblr.com/kensfoodfind/726586003912065025/mommas-back" target="_blank">my thoughts</a> about it.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">Website: <a href="https://www.mommas.bar" title="">www.mommas.bar</a><br />
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