October 2012
 |
11/01/12Superlo Foods Starts Selling Locally Made (and Good-Tasting) SushiJust when I thought there wasn't another reason for me to love Superlo more than I already do, I spotted this sign in large red and white letters: Fresh Sushi Available at Superlo Foods. I pulled immediately into a parking space. Once inside, it didn't take long to find the new display of sushi at the back of the store showcasing black bottom boxes with delectable looking nigiri and rolls such as crunchy shrimp, California and Philadelphia. I typically don't buy seafood at Superlo, but the Sriracha Pea Roll for $7.79 changed my mind with no regret. “What a lovely looking thing,” I muttered to myself, admiring the hefty roll with rice, tuna, imitation crab and cucumber topped with crunchy garlic-coated green peas and a... |
 |
10/24/12Win Tickets to Anthony Bourdain's Guts & Glory Tour at the OrpheumI've been messaging with Hungry Memphis about where to have dinner before Anthony Bordain's Guts and Glory tour at the Orpheum Nov. 2. I'm a little embarrassed to admit how worked up I am about seeing this road show at the Orpheum, but there's no denying my excitement. If you are enthusiastic but don't have a ticket, here's a big moment. Contemporary Media, the parent company of Memphis magazine and The Memphis Flyer, is giving away a pair of tickets. All you have to do to get in on the drawing is to click here. But do it now. The drawing is Friday morning. Good luck! Posted at 09:59 PM | Permalink | Comments: 1 |
 |
10/23/12"Chuck's Eat the Street" Features Memphis Tonight on the Cooking ChannelCanadian Chef Chuck Hughes knows how to pick a street. When I spoke to him last week, he was cruising down Pacific Coast Highway in Malibu, taking in the sights on a day off. Hughes was in Los Angeles to film an episode of the Cooking Channel's new show “Unique Sweets,” but I called to talk about the Memphis episode of “Chuck's Eat the Street” which airs tonight at 7:30 p.m. The show premiered Oct. 9 and features celebrated streets with rich food cultures, including Mission Street in San Francisco, Magazine Street in New Orleans and Walnut Street in Philadelphia. Hughes said he was excited to add Memphis to the list. “For me, the whole purpose for the show is to get out and explore a wish list of... |
 |
10/21/12Three Angels Diner: Lunch, Fried Chicken and Triple DThree Angels Diner on Broad Avenue makes its television debut Monday at 9 p.m. on Diners, Drive-ins and Dives, which is why I slipped in for lunch Saturday to beat the rush. Business jumps so significantly for restaurants featured on Guy Fieri’s popular Food Network show that the phenomenon has a name. It’s called the Triple D effect. Three Angels’ owners Jason and Rebecca Severs are prepared for the customer onslaught. “Guy and the production crew kept telling us to be ready,” Jason Severs explained by email. “They must have said it around 20 times.” So what did Severs think of the Food Network superstar? “Guy was a really sincere person,” Severs said. “He definitely has a camera... |
 |
10/15/12The Elegant Farmer Debuts Tonight On Diners, Drive-ins and DivesDon't forget to turn on the Food Network's Diners, Drive-ins and Dives tonight at 9 p.m. for the premiere of the Triple D episode featuring The Elegant Farmer, voted best new restaurant this year by Memphis magazine readers. I spoke with owner/chef Mac Edwards this morning, who said he was "mildly nervous" about tonight's show, filmed in May along with episodes featuring five other Memphis area restaurants. "I'm not used to being on national television," he said, laughing. "We don't see anything beforehand." Edwards plans to watch the show at home with restaurant manager Leslee Pascal and a few other restaurant employees. The episode is titled "Handcrated" and features a family-run deli in Providence, Rhode Island,... |
 |
10/14/12Chef Ben Vaughn to Host "Health Inspectors" On Food NetworkChef Ben Vaughn of former Cooper-Young restaurants Grace and Au Fond Farmtable has a new gig on the Food Network. Vaughn is the host of the network's upcoming series called “Health Inspectors” premiering October 26. Here's how the press release explains Vaughn's new show: “Restaurant consultant Ben Vaughn lends his expertise to restaurants across the country in desperate need of a health upgrade in the new series Health Inspectors, premiering Friday, October 26, at 10:30 p.m. ET/PT. Ben uses his years of experience in the restaurant industry to assess kitchens from top to bottom, leaving no stone, or stove, unturned. “From high-end restaurants to small cafés, Ben holds the owners and staff accountable for... Posted at 12:48 PM | Permalink | Comments: 7 |
 |
10/09/12Getting Reacquainted With Houston's RestaurantHouston's Restaurant in East Memphis is a little like an old friend: easy to take for granted. I remembered this when we stopped by for dinner recently after skipping the restaurant for a year or so. So what's the upshot of our dinner at Houston's? Happy at the start; satisfied in the middle; sticker shock at the end. Here are more specifics: Even on a Monday about 7:30 p.m., we still had a short wait, one of the many trademarks of this longtime Memphis restaurant operating for almost 30 years. Houston's is a fantastic place for drinks. Expert bartenders serve Grey Goose martinis in deep glasses for $10. One drink is all you need. Orange and grapefruit juice also is freshly squeezed, which is why Tony always orders half orange/half... |
 |
10/06/12Gus’s Fried Chicken: The Story Behind the HearseCustomers who frequent Gus’s Fried Chicken in East Memphis have surely noticed the white hearse parked on the embankment behind the restaurant. The hearse is hard to miss. It’s decorated with a colorful plastic rooster on the roof and large letters that say this: “Gus’s World Famous Hot & Spicy Fried Chicken – Chicken to Die For.” Curious about the connection between the hearse and the restaurant, I called owner Tripp Carter the other day to get the lowdown. Carter said he acquired the original Gus’s hearse when he had an automotive repair shop and used it to promote the downtown Gus’s on Front Street when he opened the restaurant 12 years ago. “It was a funny promotional thing,” he said.... |
