CUISINE
Jim’s Place Grille A MEMPHIS CULINARY LANDMARK TEXT: Andrew Ousley
“Consistency is the most important factor in runThe restaurant industry is a fickle, funny business. ning a successful restaurant,” Taras said, “People don’t New chefs and restaurateurs often come in with grandiwant to take a risk dining somewhere where the quality ose plans and froufrou menus only to see empty dining fluctuates.” The seafood is always guaranteed fresh and rooms and poor revenues. So when a restaurant, or a famthe steaks are always cooked over open charcoal at Jim’s ily of restaurants, can maintain success and garner praise Place Grille. Greek standbys like the pork souflima (charfrom patrons for nearly a century, you know they must be grilled tenderloin) and the moussaka (baked and layered doing something right. eggplant and beef) dot the menu amongst other favorites Jim’s Place Grille in Collierville is a progeny of the as an homage to the Taras’s Greek family heritage. beloved Jim’s Place family of restaurants that have been Jim’s Place Grille is committed to serving first-rate a staple for fine dining and an everybody-knows-yourfood, but Taras admits that sometimes limitations are name atmosphere in the Memphis area since the early more important than innovations. 1920’s. Opened in 2006, Jim’s Place Grille has taken the “Restaurants must find what they do and do it well. Jim’s Place torch and kept it going strong; hand-cutting We certainly didn’t try to rejuicy steaks and whipping invent the wheel from a menu up Greek favorites in a standpoint,” admitted Taras. stylish, but always welHe notes that Jim’s has coming environment. been cooking mouthwatering The Jim’s Place brand steaks in the Memphis area can attribute their susfor a very long time; a fact tained success to a few that Taras and his family are lasting principles. The quite proud. most obvious is continu“I can safely say we serve ity of ownership. The one of, if not the best, steak in Taras family has been town,” asserted Taras boldly. the driving force, even But why not be bold? They’ve through multiple relocagot the résumé to back it up. tions, behind the Jim’s Jim’s Place Grille also ofPlace brand – and Jim’s fers an extensive wine selecPlace Grille is no differtion to go with any of their ent. According to general delicious entrees. Knowledgemanager Sam Taras, it can Second generation owner Dimitri Taras (center) with his sons, third able bartenders are around to only be described as a fam- generation owners and general managers, Sam and James Taras quench even the most refined ily affair. “We have a great of thirsts. relationship with one another. Day in and day out – there While Jim’s Place Grille’s excellent cuisine might are always at least two of us here at any given time,” said draw the attention with awards and recognition, there Taras. is something else, a more intangible aspect, which keeps Taras is referring to his father, Dimitri, his brother, the eatery in such high demand. Sam Taras calls it the James, and himself, who are responsible for all aspects of “Cheers” effect. the restaurant’s operation. Co-owner Dimitri Taras still “The only way that we can be different is if we build a works in the kitchen ensuring the high quality of food rapport with our customers. We want to be everybody’s that Jim’s Place customers have come to crave since 1921. local restaurant,” said Taras. He attributes the “Cheers” “My father hand cuts every steak that comes out of the effect to the extremely low turnover of staff and the kitchen. Our chefs work under his close and watchful sunon-existent turnover of ownership. “Ideally, when you pervision,” said Taras. His brother James and he maintain walk in (to Jim’s Place Grille) we’ll know your name the front-of-the-house and bar areas. and you’ll know ours,” said Taras. Jim’s Place Grille has Of course, a restaurant’s family-owned status is a large group of regular diners who return week after hardly enough to keep the diners coming in night after week (and for some, day after day) for the great food and night since the end of World War I. If the Taras family is the never-too-fancy setting. the bricks that keep the Jim’s Place brand standing, then the food is certainly the mortar.
82 | At Home Tennessee • March 2011