The Baller, Shot Collard sandwich is a spectacularly Southern, ultimate grilled cheese, unlike anything else.

The Genre is the kind of spot where folks may come to hear live music or sing karaoke. But they’re missing out on the complete experience if they don’t indulge in the kitchen’s offerings.

If you’ve been a long-time reader of $10 and $15 Deals, you know how diverse the regions, styles and flavors of tacos are in this city. We’re lucky for it. Better for it.

Chai’s Halal is a blend of Asian, Mediterranean and Mexican flavors, and it can be found all over Memphis. 

Go off menu, slightly, at Bar Hustle to get a pizza with red onions, fennel sausage and spicy honey. 

After Stephanie Feng started a small, local food trailer serving burritos, her lemonade became the star of the show. 

The Fig & Prosciutto Flatbread is sweet and tangy, with fresh, peppery arugula, prosciutto de parma and balsamic glaze. 

The Four Way in South Memphis knows special-occasion food doesn’t have to be relegated to holidays and family gatherings.

Ellen Chamberlain says she loves discovering a hidden gem, and Sakura’s newest location in Lakeland certainly qualifies.

City Silo has a menu that doesn’t make for easy decision-making but is perfect for ordering with wild abandon and enjoying with a fresh juice and great conversation.

This dish is an amalgamation of delicious ingredients that come together for a sum that is even greater than its parts.

But start with the calamari and split the cannoli.

The smoky, salty octopus pepperonata was a close second. 

A friend doesn’t let a friend leave Swamp Bar without trying the restaurant’s chicken soup dumplings. 

Julles Posh Food Co. in East Memphis now serving lunch again, and here’s what you should try. 

For the tenders, whole duck tenderloins are soaked in a buttermilk marinade before being dredged in a seasoned batter. They are then fried to order so they come out hot and crispy.

The fish pudding is anything but what you expect. It’s a classic Southern casserole made with flaky white fish and topped with a buttery, crispy cracker crust. 

Ragin Cajun’s Who Dat Catfish combines fried fish and crawfish etouffee to make a dish worthy of Mardi Gras. 

“Mad Grocer” Max Hussey approaches sandwiches through the lens of a fine dining chef. His Reuben is a prime example.

It’s all about the season at Germantown’s Limelight where General Manager and Executive Chef DJ Pitts curates a menu that changes quarterly.

A new Indian restaurant has two chefs, one from northwestern India and one from the south of the country. 

The crispy chicken has been a favorite for 45 years and dates back to the Pao family’s Formosa restaurant on Summer Avenue.

Kitchen Laurel, chef Kevin Sullivan’s restaurant in Cooper-Young, serves creative twists on breakfast fare.

The Edge District restaurant JEM Dining offers “new American fare with global influences” and lots of thoughtful touches to add to customers’ enjoyment.

Tucked away in a Germantown shopping center, Blue Honey Bistro is a hidden little gem.