Rediscover Chef John Bragg at Sharky's Gulf Grill



Chef John Bragg has been updating Sharky's menu with both new and signature dishes since he took over the kitchen in February.

Photos by Justin Fox Burks

When Chef John Bragg closed his fine dining restaurant Circa and moved across the street to Sharky’s Gulf Grill, many customers followed, including me. I hadn’t visited Sharky’s since it opened in 2009, so I was curious about how Bragg’s talents in the kitchen would influence the menu.

After three meals (twice for dinner and once for lunch) I’m happy to report that the restaurant is well worth revisiting, especially on Wednesdays or Saturdays when oysters on the half shell are 50 cents each. Just don’t spoil your appetite with too many oysters because Bragg’s flavorful cooking translates into delightful dishes such as my three favorite picks listed below.

The picks are part of a detailed restaurant review published in the July issue of Memphis magazine. To find out where Memphis magazine is available for purchase, click here.

Pam’s Picks

Sesame Seared Tuna ($12): Shaded by a black and white sesame crisp, this pleasing plate pulls together six slices of seared tuna, a scoop of wakame seaweed salad, and a colorful braid of soy mayo, lime juice, and chili sauce. Bellissimo!

Pineapple Coconut Cake ($8): Good luck sharing Sharky’s pineapple coconut cake, unless you decide what to guard first. Should it be the pineapple, orange, coconut, and pecan ambrosia, or the mint leaf and orange peel tucked on top?

Jumbo Fried Shrimp ($14): If you are a fried-food hater, these butterfly shrimp are game-changers. Coated in tempura batter and fried crispy, the four large dippers are perfect mates for house-made tartar sauce and a wedge or two of fresh lemon.

Sharky’s Gulf Grill, 6201 Poplar Ave. (901-682-9796)

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Memphis Stew

Growing, Cooking, and Eating Mid-South Food

About This Blog

Memphis Stew is a food blog that celebrates our city’s community table and the people who grow, cook, and eat Memphis food. It is edited by Pamela Denney, food editor of Memphis magazine, who sees food as a delicious way to build families, friendships, and a more healthy and sustainable future.

To contact Pamela, email her at pam@memphismagazine.com.

To contact Hannah Bailey, email her at bailey@memphismagazine.com.

 

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