Most Recent Recommendations
Republic Coffee:
A huge interior that still manages to be cozy enough to get your work done or have a loving sort of conversation. Their COD (Coffee of the Day) has never let me down.
Bardog Tavern:
Bardog is big on taste and value for your money. You can't go wrong grabbing a sandwich here for lunch, dinner, or 4th meal. The Bourbon Mayo is a treat and the fries are tops in town because of the unique sugar and salt season they use. Top marks for this bar/pub.
Pimento Cheese BLT Sandwich from Felicia Suzanne's:
I grabbed this sandwich for lunch and really enjoyed it. Served on toasted brioche with a fried green tomato it is really rich.
Chez Philippe:
For the quintessential dining experience, Chez Philippe is the place to go! Served traditionally course-style, dinner here is an experience all in itself, not a pre-cursor to another event. Chef Reinaldo Alfonso puts his own spin into the previous all-French menu, and each course is truly decadent. Great for special occasions or just when you want to treat yourself. Service is impeccable. Even inside the bustling Peabody Hotel, you truly feel like you are in a secluded restaurant in some foreign country. The only AAA four diamond in Memphis is a must-try!
Westwind Organic Chicken Crepes from Felicia Suzanne's:
This crepe is seriously delicious. Amazingly creamy sauce covers a spongy crepe filled with tender chicken. It is topped with a sweet tomato jam that I highly recommend conserving so you have some with every bite!
Sardina alla Graticola from Bari:
This has become a new standby of mine whenever I go to Bari. A little work to get the fish off the bone is completely worth the delicious salty "fishy" taste of the sardines. Don't be scared to try this dish, you won't be sorry!
Orecchiette alla Pugliese from Bari:
My favorite pasta on the menu! I don't see a lot of "little ear" pasta anywhere, and it is always cooked to al dente perfection at Bari. The slight bitterness of the rapini and the sweetness of the tomatoes pair perfectly with the saltiness of my favorite part - the anchovies!