Here’s a cool fact: 11 Memphis-area ice cream shops make their own ice cream from scratch. 

“We’re probably the first restaurant in the world that was doing good but closed,” said Stafford Houston, who recently signed over ownership of the restaurant to two local chefs.

The expansion will allow the restaurant to host more private events as well as offering additional items, such as a happy hour small plates menu. 

The East Memphis neighborhood gem serves a wide variety of Italian classics, including 20 different pasta selections. 

The Pickles launched Rawgirls in 2011 as a cleanse, juice, plant-based food and shipping operation.

Byway Coffee Co. will hit the ground rolling around the Memphis area in a renovated 1970s Airstream trailer next weekend.

The Memphis rapper is opening a second location of his restaurant and lounge, but this one will have a slightly different focus. 

Plus, a Memphis chocolatier has an Olympic deal.

Mary Oglesby and Paul Gilliam discuss all things tropical drinks, plus dive into the reason the two seasoned bartenders decided to open their own bars.

“There have been moments in my life when my concept of barbecue is irrevocably altered henceforth. And that’s exactly what happened to me at Mande Dibi.”

With the sale of The Half Shell, Danny Sumrall looks back at the restaurant and his more than 40 years as a part of the restaurant community, having opened or purchased several of Memphis’ popular dining spots. 

And we want to know which former Memphis restaurant recipes you’d like to make at home.

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Recipe Exchange: Cheffie’s Market & More’s Potato Chip Chicken Tenders

These popular chicken tenders use Classic Lay’s and are easy to freeze prepared but uncooked.

At Amelia Gene’s in Downtown Memphis, the tradition of a staff “family meal” builds camaraderie and lets team members know they are valued.

I got my Italian beef sandwich the only way I know how: hot and dipped. It may or may not sound sexy to you, but this is actual Italian beef terminology. Before you order one, let’s talk about the lingo.

Shack owner Tim Bednarski has nine specialty hot dogs on the “Doggy Style” section of his menu.

Bert Smythe, Jimmy Stovall, Eric Vernon, Glenda Hastings and Kat Gordon have some ideas for your Independence Day dishes and desserts. 

Muddy’s Bake Shop owner Kat Gordon shares a salad recipe she calls “a glorious side dish for summer cookouts” that makes use of fresh produce including corn, beans, tomatoes and basil.

A new restaurant is in the works for Central Station. 

Sakura and Subarashi will merge and scale down their menus in their new location at 3665 Canada Road. The new site sits close to I-40.

After debuting in the Memphis market with two successful locations over the past year, the 7 Brew coffee concept is expanding to the Bartlett Station Historic District.

“Thirty years was a good run,” said co-owner Jeff Fioranelli said. “Everyone knows the flux the restaurant industry is in. It’s an unprecedented time.”

Buckley’s Grill co-owner Jeff Fioranelli recently shared the restaurant’s recipe for creamed spinach in an “adjusted portion size for home enjoyment.” 

The popular torta and taco shop is expanding its footprint to Bartlett and Highland Heights. 

With an eye toward its Midtown customers, Petals of a Peony opened its second location in the former Paulette’s building.