Memphis - September 2023

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ReModel Memphis

Welcome Aboard the Time Machine

If you ever bump into me around town and notice a dazed expression on my face, assume it’s because I’ve been engaged in some light time travel. That’s how I’ve come to think of the process of putting together a monthly print magazine. To do it well, my colleagues and I need to exist simultaneously in the past, present, and future. And this magazine — well, though it may look like mere paper, ink, and glue, it’s actually our time machine.

Take today, for example — and by “today,” I mean the day I’m typing: August 16, 2023. In a couple hours, I’ll drive over to the WMCTV studio to record an episode of Bluff City Life about our current issue, the annual City Guide that appeared last month ( your last month, my current month). We are constantly trying to reach new readers, and that means exploring new venues. I’m not a person who relishes going on camera, but I know the appearance will go better than my nerves indicate. I’m a natural introvert who has adapted certain extroverted skills out of necessity and willpower.

Meanwhile, also today, the editorial team and I are scrutinizing proofs of the pages you now hold, pages that will take the form of our September issue. Tomorrow, we need to upload final digital files to our printer to ensure that you receive this magazine on time. (Yes, the process of printing, binding, and mailing can take close to two weeks. This is, in part, because the printing industry has constricted over the past several years — we now must print farther from home than we once did, Kentucky versus northern Mississippi — and in part because freight and mail times are still unpredictable, more than three years into the supply chain’s aches and pains.)

In our editorial meeting this week, we’ll make final decisions about the contents of our October magazine. We’ve settled on a range of feature stories, but need to make final decisions about what will make the most compelling cover. We need to consider how the stories will sit in relation to each other: Are we delivering an appealing mix, and are we presenting the components in an order that will make you, our reader,

want to keep turning the pages? Later, when we get further along in producing October’s magazine, we’ll need to review to ensure that the editorial juxtapositions are fluid, and the ad placements are sensible.

(I remember once, a few years ago, a final aesthetic review alerted us to the fact that we had inadvertently placed an ad featuring a juicy steak directly across from an article about advancements in surgical procedures. We thought better of that cannibal-adjacent combination … and moved the beef.)

Very soon, likely before this issue has reached your mailbox or neighborhood newsstand, our team will gather to plan our calendar for 2024. I still feel like 2023 just began (such is the nature of the perpetual time warp), but it’s about time for us to make decisions about what we’ll be publishing when 2025 is around the corner. It’s enough to make a person dizzy.

In truth, though, I love it. I always wanted a time machine, and now I work inside one. This week (the one in mid-August), Memphis has been graced with a few days of unseasonably cool weather. The mornings feel fresh and clean, half the mugginess removed from the air, and the light is just beginning to slant, as it does in the autumn. Oh, sure, in a few days we’ll return to 97-degree blasts. But for these few days, this short reprieve, it’s like we’ve all been dipped into the cooler breezes ahead. It’s like the time machine has opened.

If you’re reading this, welcome to the most low-tech time machine ever invented. It’s perfectly safe, we promise. We’re glad to have you here. If you would like to request any future (or past) destinations, please let us know.

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Alex’s Tavern

This iconic nightspot serves “Greek Burgers” and nostalgia.

BY MICHAEL DONAHUE

When I walk into Alex’s Tavern, I’m immediately transported to the 1980s. Alex’s, which is celebrating its 70th birthday this year, was usually the last stop on our nightly string of bar visits when I lived in Midtown. I spent many nights there washing down “Greek Burgers” and potato chips with Heinekens.

I still remember certain customers. Like the retired judge who lived down the street and who sat at the bar in his bathrobe, pajamas, and bedroom slippers.

I still go to Alex’s, but not every night. In many ways, it seems like nothing has changed. Framed photos adorn the walls, from a large portrait of Cybill Shepherd to a collection of ree Stooges photos and a collage that includes Elvis, Humphrey Bogart, and Jayne Mansfield.

Also on the wall are yellowing newspaper stories I wrote about Alex’s over the years for the old Memphis Press-Scimitar, e Commercial Appeal, and the Memphis Flyer. Owner Rocky Kasaftes and I go all the way back to 1974 when we were both copy clerks at the Press-Scimitar

As the wording on the red awning on the front of the building states, the iconic establishment is “Memphis’s Oldest Family Owned Tavern Since 1953!”

A photo of Rocky’s dad, Alex’s Tavern founder Alex Kasaftes (for whom the business is named), hangs on a wall between two jukeboxes. He and his wife, Eugenia, went to nearby Humes High School. After he got back from World War II, Alex worked at Dupont and then drove a beer truck for a while. He originally opened Alex’s two doors down from its current location, but that was only for a month, Rocky says.

His dad, who referred to Alex’s as “just a rustic tavern,” didn’t care if the place was packed or not. He used to say, “It’s not how many people come here. It’s how many people come back.”

Rocky’s mom, Eugenia, cooked “these really great hams” at home and brought them to Alex’s. “Ham sandwiches were a big deal back then,” he says.

Before his dad died, Rocky waited tables at e Pier while finishing his marketing degree from Memphis State University. After

his dad’s death in 1978, Rocky and Eugenia took over. e late radio personality, John “Bad Dog” McCormack, also helped out behind the bar and in the kitchen.

Rocky’s mom bought new booths, bar stools, and cleaned out an area to make a kitchen. She used to own the old High Point Grill, where she was famous for her cheeseburgers and chili.

Eugenia worked with Rocky until she began mostly staying at home and doing kitchen prep work, including slicing cheese and tomatoes and forming hamburger patties. She also did the bookkeeping. When she died in 2001, Rocky became the sole owner of Alex’s.

Jukeboxes were always a big part of Alex’s Tavern. I took a date there in the 1970s when Rocky’s dad owned it. I remember the place looking like a classic film noir lounge with Sinatra records playing on the jukebox. No celebrity photos or posters graced the walls then.

“Dad loved his jukebox,” says Rocky. “He had one jukebox that held 80 records. Sinatra, Artie Shaw, Glenn Miller, Tony Bennett. at was his pride and joy.”

Rocky began adding items to the menu. Hot wings were first, followed by ribs. Later on, he

came up with a “secret menu,” which wasn’t regular bar food. “Last week, I cooked up shrimp and scallops.”

Alex’s Tavern received national attention over the years. In 2013, it was featured on the Travel Channel’s Burger Land. Celebrities showed up, among them: Priscilla Presley, Cybill Shepherd, Stella Stevens, Don Henley, Tim McCarver, Joe Walsh, Christina Ricci, and Belinda Carlisle.

Rocky didn’t recognize Greg Allman when he came in late one night. He wanted a beer, but it was after hours. When he told Rocky who he was, Rocky responded, “Well, if you’re Greg Allman, then I’m ‘Sam Malone’ from Cheers.”

Most of those faces from the bygone days at Alex’s are now gone. Legendary cook/bartender Sonny Wilson is dead, but a photo of Alex and Eugenia Kasaftes faces Rocky every time he’s cooking in the tiny kitchen. In a way, his parents are still regulars at Alex’s Tavern.

“My dad’s name is still painted in that window,” says Rocky. “It’s still Alex’s. It’s not about me.”

Alex’s Tavern is at 1445 Jackson Avenue.

Rocky Kasaftes has run Alex's since 1978. A photo of his father, who founded the place in 1953, hangs between the two jukeboxes.

PHOTOGRAPHS BY MICHAEL DONAHUE; MD PHOTO BY KATHY M C LALLEN

Hemphill Diesel School

Our history expert solves local mysteries: who, what, when, where, why, and why not. Well, sometimes.

BY VANCE LAUDERDALE

Vancouver, British Columbia.

Hemphill Diesel School opened a branch here in 1935 at 421 Monroe, where it intersects the finest street in town — Lauderdale. The handsome brick structure with fine stone detailing had first opened in 1916 as a fancy showroom and repair shop for Overland automobiles, a popular brand back in the day.

Norman Andresen was director when the Memphis school opened, with only four instructors at first. That number grew quickly, and newspaper

stories about Hemphill usually mentioned its “hundreds of students.” A full-page ad in Popular Mechanics certainly emphasized a bright future in this field: “A Nevada gold mine, a lumber camp in the far north, a big Texas refinery, a West Coast manufacturing plant, a great motorship bound for the Orient — all needed trained diesel men, and Hemphill graduates went on those jobs!”

DEAR VANCE: On a certain online auction site, I came across materials for a trade school for diesel engine mechanics, which was located in Memphis. When did this establishment open, and what happened to it? — V.R., MEMPHIS.

DEAR V.R.: The Lauderdales have received so many honorary degrees from a grateful nation that I looked around the mansion for a diploma from the Hemphill Diesel School. I didn’t locate it right away, but I’ll check the chauffeur’s quarters the next time he bothers to come to work. After all, this school taught people how to maintain giant diesel engines, much like the one that powers our ancient Daimler-Benz. I could expound for hours on the advantages of the power plant invented by Rudolph Diesel in 1893, but I’ll save that for my next speaking engagement. Let me just say that these engines became famous for their durability and economy. Durable because they didn’t require sparkplugs or a complicated ignition system of any kind, and economical because they ran on oil of the cheapest grade, not gasoline which required refining. Let’s just leave it at that, okay?

But one could find diesel engines where anyone needed an extremely strong and reliable power source: bulldozers, generators, ships, trucks, tractors, and locomotives. Even though they were workhorses, they still needed maintenance and repairs from time to time, and that’s what made the Hemphill Diesel Schools so popular in the early part of the 1900s.

If Hemphill stayed busy in the 1930s, World War II brought the school even more students. Anyone going into combat knew their lives depended on reliable transportation, and diesels became the main power plants for tanks, trucks, battleships, and submarines. A contract with the U.S. Army and Navy sent soldiers to Memphis for training in diesel repair and maintenance. Classes were taught day and night, with Hemphill even offering a correspondence course.

I must say that the Hemphill chain of schools did a fine job with their promotions, in the 1930s distributing a newspaper called Diesel News, and by the early 1940s publishing a glossy magazine called The March of Diesel. In 32 pages, it featured massive diesel engines being put to use across America, with young men wearing snazzy “Hemphill School” coveralls tinkering with them and attending classes. It’s actually quite a fine magazine, though of course not as fascinating as the one you’re reading now, no matter how much you care about diesel engines.

Every Thursday evening, in its spacious auditorium, Hemphill also presented free lectures and movies “on the application of diesel engines to modern industry and transportation.” That became a weekly outing for the Lauderdales, as I recall — mainly because it was free.

above: Old photographs from the Memphis Room show the Hemphill Diesel School, inside and out, in the 1940s when it was located on South Main.

They didn’t start in Memphis, though. A Los Angeles engineer named Ralph Hemphill opened the first school in Los Angeles around 1930. The Memphis branch was the third in a national network of “America’s Original Exclusive Diesel Schools” that included locations in Houston, Chicago, Seattle, and

Newspaper ads reminded readers of the “enormous advantages of many opportunities for trained diesel men.” (I’m sorry, but not a word was said about trained diesel women.) At a time when gasoline sold for 22 cents a gallon, diesel fuel cost only a nickel (imagine that today). In one of these ads, Hemphill manager Andresen predicted a time when every American carmaker installed diesel engines in its vehicles, noting that “a 3,700-mile jaunt across the country by diesel automobile can be made at a fuel cost of seven dollars.”

Memphis drivers would spend only 80 cents to make a trip to Nashville.

To enroll in the Hemphill school, Andresen warned that he “only accepts students after a thorough investigation as to their mechanical inclinations, their character, and their general ability to comprehend and utilize their faculties to graduate into genuine diesel engine experts.” By 1940, he pointed out the Memphis branch “now has students from every state in the South.”

Hemphill manager Andresen predicted a time when every American carmaker installed diesel engines in its vehicles, noting that “a 3,700-mile jaunt across the country by diesel automobile can be made at a fuel cost of seven dollars.”

Earning a degree or certificate took 34 weeks, and The Commercial Appeal ran a photo — too fuzzy to share with you here — of precisely 110 “soldier-machinists” receiving their Hemphill diplomas at a gala ceremony held at the Claridge Hotel in August 1942.

By this time, the school’s regular ads announced that “Hemphill Diesel School Has Gone To War,” with most of its classes “devoted to the training of soldiers and sailors.” Civilian classes would resume soon, they hoped, but the ads urged readers to “prepare yourself now for a better future in war and in peace.”

I should mention that other trade schools around the country adopted this patriotic approach, with the Defense Vocational School in Memphis asking newspaper readers, “Are YOU Helping Win the War?” and promoting six-week classes that taught students how to become certified aircraft inspectors.

In May 1944, Hemphill Diesel School had to find a new location, when Clyde Collins, Inc., manufacturers of food coloring and other additives, purchased their building on Monroe. A new school director, Gerald Logan, complained to readers of The Commercial Appeal, “There is a rumor going around that we are closing up, and this is absolutely a false idea.” He assured readers (and presumably, his students) that they were seeking a new location.

They found it in December of that year in a somewhat smaller building at 1017 Union. Located in the heart of “Automobile Row,” it had until recently housed Dixie Auto Top and Body Works. The newspaper reminded readers that “the Army has sent company after company of men here to take their courses,” and Hemphill reminded readers that it would soon resume its regular commercial classes.

Hemphill, however, encountered some challenges. By the end of 1945, with the war over, it would seem that men and women returning from active duty would need to find employment, or enroll in a school that would help them train for new jobs. For whatever reason, they didn’t turn to Hemphill, and enrollment declined. In 1946, the Union Auto Electric Service Company decided to expand, and it bought the Hemphill building next door to do that.

Once again, the school was forced to relocate, this

time moving to 311 South Main, a warehouse built in 1900 that had most recently been home to the Chisca Garage. That’s the older building shown here (at left), and Hemphill made sure anyone driving past knew what was inside. A neon sign carried the school name, also painted across the front, sides, windows, and front door. A window display promoted “Diesel

Electric Power — It’s Here.” Other signs said, “Visitors Welcome,” and a close look shows how Hemphill enticed future students to stop and look around: A diesel fuel pump stood outside the front door.

In 1949, The Commercial Appeal devoted a full-page story to local trade and vocational schools, noting that “the field of diesel engines has rapidly moved into the high-paying brackets for men who can operate them.” What’s more, Hemphill “has long been considered a fine institution for learning the operation, repair, and maintenance of diesel engines. The school in Memphis has 281 students in the Diesel Mechanics course and 33 in the Specialized Automobile Tuneup division.”

Apparently, that wasn’t enough enrollment to keep the school in business. A 1950 newspaper story announced the sale of the school building on South Main, but this time there was no mention of where it moved next. After some 15 years in Memphis, it seems the Hemphill Diesel School quietly closed.

The building on Union was demolished to make way for the expressway, but Hemphill’s first building on Monroe (above), for years home to the Memphis Cycle Shop, has been beautifully restored, inside and out. Developers have also refurbished the school’s third and final location on South Main. Both are currently waiting for new occupants, and 421 Monroe (at Lauderdale, remember) seems the perfect location to relaunch Lauderdale Enterprises, Inc. — beginning with my family’s chain of sno-cone parlors.

above: This was the school’s first location, at 421 Monroe, as it looks today. Pretty nice, huh? The name is still visible, painted across the front.

ART & DORRIT gilliam

WLOK WLOK

Tuned In To The Community

BY JON W. SPARKS

Art Gilliam was a young teenager looking at the scenery as the city bus drove toward Downtown. When he turned his gaze back inside, he realized a group of white people were standing and glaring at him. He wasn’t sitting in the back. ere were plenty of seats in the rear, but these passengers who boarded the bus after him were not about to sit behind a Black youngster.

at’s not how it was done. Gilliam was breaking the law. e driver radioed for the police, and an armed officer arrived and ordered him to move to the back of the bus. Gilliam was both nervous and proud. He got up, walked to the front of the bus and got off, choosing to walk the rest of the way.

In subsequent years, Gilliam would break racial barriers and become one of Memphis’ most influential leaders. In 1977 he acquired WLOK-AM 1340, becoming the first Black radio station owner in the city. He’s been there ever since, the same station in the same location serving the same community. Along the way, he’s garnered a host of honors, most recently in July when he was inducted into the Tennessee Radio Hall of Fame.

But he’ll tell you that when he learned he’d be honored by his industry, the first thing he thought about was riding that bus. “It’s been a long way from there to the Tennessee Radio Hall of Fame.”

For all his accomplishments, Gilliam is modest. At age 80, he continues nurturing his passion for the community, for connecting with the station’s listeners and callers. He speaks as easily with the plain and humble as with the high and mighty. In a world where trends and technologies come and go, he maintains traditions. But he also knows how to evolve while keeping things relevant.

He is a skilled businessman — he’s been a member of the Society of Entrepreneurs since 2007 — and understands that systems, risks, and consistency are all in a day’s work.

“Truthfully, I never think about accolades or things of that type,” he says. “Basically, I have to go to work every day. I don’t think that I’m building a career or headed for a hall of fame, but I’m certainly honored about it. It’s kind of like Cal Ripken Jr. with the Baltimore Orioles. He’d just go play shortstop every day. He didn’t necessarily think he was going to end up having the longest string of consecutive appearances.”

Gilliam grew up in Memphis and attended Hamilton High School. He was an accomplished student, but says that the reason he was always years ahead of his peers was his mother, a schoolteacher,

who tutored him. His parents sent him to prep school in Connecticut and from there he enrolled in Yale University at age 16. He earned a degree in economics, joined the Air Force, and got an MBA from the University of Michigan. He came back to Memphis to work with his father at Universal Life Insurance, and it seemed logical that he would stay in that business.

But opportunities arose for Gilliam to become a pioneer.

e Commercial Appeal sorely needed Black voices, so he became a columnist there, and soon after became the first Black anchor at WMCTV Channel 5. With that experience and visibility, he then went to work as an administrative assistant in Washington for Memphis’ then-congressman, Rep. Harold Ford Sr.

After that, he formed Gilliam Communications, Inc. and in 1977 acquired WLOK-AM 1340, making it the first Black-owned radio station in Memphis.

e station remains his calling to this day. “I found that for me, radio was the medium of choice. You’ll find that people will say ‘ at’s my radio station,’ but you won’t find them saying ‘ at’s my TV station.’ ey might like a particular program [on TV],

but it’s the whole sense of community that people attach to their favorite radio station. Younger people today are more social-media oriented, but for the most part, radio is a unifying element for our community.”

“I make sure that we have the artists, the venues, the vendors. It’s about coordinating and of course, I have different people helping with different parts of it, of both the picnic and the film festival. But it is my responsibility to put it all together and make sure that everything runs as it should.”

— Dorrit Gilliam

From the very beginning after acquiring WLOK, he had to make some decisions about how to keep the station relevant. “ e longest-running program in Memphis radio history is a program we have called Rainbow PUSH Coalition It was Operation PUSH when we first bought WLOK and PUSH was considered a very militant organization.”

Music and Movies

WLOK’s Stone Soul Picnic and Black Film Festival light up September.

Two projects of WLOK are an outgrowth of the station’s commitment to community outreach. One is the annual Stone Soul Picnic, which started in the mid-1970s and has become a tradition that is even older than Memphis in May.

e station’s previous owner was Starr Broadcasting, the chairman of which was noted conservative intellectual and commentator William F. Buckley Jr. e PUSH program irked advertisers and they told Starr’s broadcast manager to get the program off the air or the advertising would disappear. Just before Gilliam took over, the show was dropped.

“So, the first thing I did when we took over the station was to go to the Rev. Billy Kyles,” he says. Kyles, a long-time activist in the Civil Rights Movement, had formed the local chapter of PUSH. “I told him, ‘You’re back on the air.’ And that defined who we were — a community station.”

It was no stretch for Gilliam, who easily understood who his listeners were, to plant that flag and let the world know what WLOK was all about. (You can hear the Rainbow PUSH show Sundays from 6 p.m. to 7 p.m.)

“A lot of it just goes back to doing your job every day,” he says, “but also knowing who you are and what you stand for.”

This year’s indoor picnic will be Saturday, September 2nd, at the Memphis Music Room (5770 Shelby Oaks Drive). It runs from noon to 7 p.m. and will feature singer/songwriter Zacardi Cortez and a dozen other gospel acts.

The other is the seven-year-old WLOK Black Film Festival, another program that expands the cultural outreach of the station and involves the local art community.

Both events fit neatly within Art Gilliam’s vision for the station that he owns and operates. “The

future is determined by ourselves in terms of what we do and how we do it,” he says. “That’s not just for us, but for any station — you have to have your identity. The benefit we have is that we understand who we are. And then we can do other things — it doesn’t have to be just radio.”

This year’s film festival will present four full-length films plus a collection of short films by new filmmakers. The festival runs September 13-17 at venues around town.

Opening night, Wednesday, September 13th, is “New Filmmakers Production” with several short films being screened at the Stax Museum of American Soul Music. The winning filmmaker will be awarded a $1,000 prize.

On Thursday, September 14th is 2022’s The Woman King at the Museum of Science and History (MoSH). Starring Viola Davis and directed by Gina Prince-Bythewood, the project won several awards. The presentation includes a red carpet and a buffet dinner with food from local restaurants.

On Friday, September 15th, the 2022 biopic Whitney Houston: I Want to Dance With Somebody, starring Naomi Ackie and directed by Kasi Lemmons, will be screened at Crosstown Theater. Gilliam says the venue is particularly good for this film: “We found that Crosstown has a great sound system, great acoustics, so we tried to get a place that had strong musical quality.”

Saturday, September 16th will serve as a tribute to the late Chadwick Boseman who plays Jackie Robinson in the 2013 film 42 directed by Brian Helgeland. The screening will be at Malco’s Studio on the Square and a former player with the Negro League is expected to introduce the film. Each year, the WLOK Black Film Festival honors a luminary in the film industry who has recently died.

The final day of the festival, Sunday, September 17th, will be at the National Civil Rights Museum with the 2022 film Till directed by Chinonye Chukwu The screening will be introduced by a recorded interview with Myrlie Evers Williams and Danielle Deadwyler, who plays Mamie Till in the film. There will be a panel discussion after the film. The festival is meant to put a spotlight on a developing area for local creatives: filmmaking.

One of the board members of the Gilliam Foundation Inc. is Levi Frazier, a longtime playwright and educator. Frazier, Gilliam says, believes that “the opportunity for films in Memphis is tremendous.” With incentives being increasingly offered to local filmmakers, Gilliam says that part of the evolution of WLOK’s new filmmakers’ program has been to encourage talent. Encouraging filmmakers is nothing new for WLOK. In 2002, the 25th anniversary of Gilliam’s acquisition of the station, he called on Joann Self

Selvidge of True Story Pictures to create a documentary about the enterprise. The project, Selvidge says, set her on the path to filmmaking. “It kind of became a classic in the sense that they still played it from time to time on WKNO,” says Gilliam. When I look at it and realize the nuances that she was able to bring into that, it shows how very observant she is. So we recognize the potential for the film industry in Memphis.”

Hosting a free community picnic for almost half a century and presenting a film festival are two ways that he feels his radio station can have an impact beyond the airwaves. And it’s in large part because the airwaves have been changing over the years.

Gilliam, who has run WLOK for 46 years, is a keen observer of the business of media. “Enormous changes have narrowed the ability to do the kind of qualitative things you really would like to see. When we first got into radio, there were maybe seven or eight total radio

stations. Now there are dozens. With television, you used to have three networks and PBS. Now, I don’t know if I can even count the number. It almost becomes where you have to have a niche, and we feel like we have found that niche.”

The WLOK Stone Soul Picnic has long been an outdoor event — older even than the Beale Street Music Festival, which was influenced by the picnic. It’s always been free and offers local and national music acts where attendees can bring their own food or buy from vendors. But the outdoor aspect is changing. “We’re going inside this year to the Memphis Music Room,” Gilliam says, “although we’ll still have vendors outside, so you can still be in and out and won’t lose the picnic flavor of it.”

Rain during past events ultimately forced the move, either dampening or canceling the celebration. “It’s a free event, a thankyou for the audience,” he says, but an arrangement that posed a financial burden when it had to be changed, cut back, or canceled.

But Gilliam, determined to keep the Picnic free and accessible, decided that taking it indoors was the way to preserve the spirit of the celebration. “We say come and have a good time, and people like doing that.”

The event got its start in 1974 when station staffers DJ Wild Child and David Acey said there should be an event with music and with sponsors providing meat, buns, and soft drinks. They figured a couple of hundred would show up. It turned out to be thousands, a tradition was born. “Who would have figured that 50 years later we’d still be doing the event?” Gilliam says.

In the early years it was held at Martin Luther King Jr. Riverside Park and later moved to Tom Lee Park, which offered lighting at night. Then the picnic was moved to the Overton Park Shell for a few years. It was a venue that was well liked, but bad weather kept intervening.

What hasn’t changed is that it will start at noon and run to about 7 p.m. with gospel acts coming one right after another. Past years have had programs of R&B, or R&B plus gospel, but this year it’s entirely gospel.

It’s reflective of WLOK’s programming, but the station goes well beyond playing gospel tunes.

“We consider ourselves a community station,” Gilliam says. “We play gospel music, but there’s a difference. Some people think of us as a Christian station, and of course the majority of our listeners are Christian churchgoers. But as a community station that has a gospel music format, we delve into areas that the Christian stations aren’t necessarily going to. In our talk programs, we deal with legal issues, with health issues, with controversial and political issues. Most Christian stations don’t deal with these issues, or if they do, it’s strictly from one point of view. We deal with all points of view.”

And having an all-gospel Stone Soul Picnic is not about making a statement. It’s just what the station wanted to do.

For more info about the Stone Soul Picnic and the Black Film Festival, visit www.wlok.com.

Gilliam meets guests in a conference room at the station, which is still at the original address — 363 South Second Street. He looks around at what’s on the walls, indicating civic citations, artwork, and community-related displays.

“When we first came in to the station,” he says, “all you had on the walls were albums. Record companies would give you gold records if you played their music and it got hot. And radio stations were perceived to be an arm of the recording industry. I couldn’t have that. So we removed them.” One listener was a postal worker who had some pictures of cabins for enslaved people. He said to Gilliam, “I want to have them preserved. I want to give it to you if you’ll put it somewhere that would be recognized.” Gilliam agreed, and the images have been there for years.

Of course, the commitment to community is not just on the walls, but is reflected in programming. ere’s always been plenty of conversation with listeners about current events, with local DJs covering topics light and heavy. And the music format has changed as well, with gospel replacing R&B in the mid-1980s. “In a certain sense, the community defines who you are,” he says. “We made the switch to gospel in a way that put us even closer to the community, because it put us closer to the church part of the community.”

Acrucial member of the radio station’s staff is also a crucial member of Gilliam’s life. His wife, Dorrit Gilliam, carries the title of COO of Gilliam Foundation, Inc., and she’s responsible for, among other things, the WLOK Stone Soul Picnic and the WLOK Black Film Festival.

She got that job by taking the long way around. Dorrit and Art’s contemporary love story began in 2004 on an online dating site. He was in Memphis, she in Copenhagen, Denmark. ey had mutual friends and the correspondence seemed to be working, so she came to Memphis to meet him and see if they wanted to continue the relationship.

As it happened, the connection blossomed and they soon got married. She planned to continue her work, which was tutoring. “My heart is really with tutoring,” she says. “If you teach the kids the basics, it doesn’t matter how bad they are when they start, they can continue life and succeed in school.”

And that’s what she did. Dorrit got a job tutoring at Booker T. Washington High School. e couple thought that would be her career, but the school system discontinued the tutoring program and, by chance,

WLOK had an opening for a traffic manager. “Why don’t you come and fill in for a while until you get back into tutoring?” Gilliam asked her.

As it often is with the best-laid plans, the return to tutoring was not going to happen. But that work had provided Dorrit with the tools she would need to go beyond handling the nuts and bolts of radio station traffic management. “Whenever I have a job, I might not know anything about it at the beginning, but I

“My heart is really with tutoring,” she says. “If you teach the kids the basics, it doesn’t matter how bad they are when they start, they can continue life and succeed in school.”

— Dorrit Gilliam

want to know,” she says. “I keep digging into things until I understand why it is like it is. I never see a problem and say, oh, let’s move on. I want to find out why it happened and how do we prevent it from happening again.”

Gilliam realized that his wife had this powerful ability to understand how things worked and to grasp the intricacies of technical issues. “She now knows more about the technical aspects of the radio station in many ways than anyone else here,” he brags.

Dorrit elaborates: “A lot of people think a radio station is just people sitting in front of a microphone and talking. It’s not. We have a lot of FCC rules we have to follow. And we have three specialized computer programs that keep us on the air. I have to make sure we’re on the air, that the tower is working, and following what’s going on behind the scenes. And when you’re on 24/7, things come up at the weirdest times and you have to be there.”

As happens when you have a talented person who can run a business office and deal with the complexities of IT, it soon became apparent that Dorrit’s plate was going to get even fuller. With her attention to detail, she was the right person to oversee the Stone Soul Picnic and Black Film Festival, which are run through the Gilliam Foundation.

She explains, “I make sure that we have the artists, the venues, the vendors. It’s about coordinating and of course, I have different people helping with different parts of it, of both the picnic and the film festival. But it is my responsibility to put it all together and make sure that everything runs as it should.”

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Gilliam wrote a book in 2014 titled One America: Moving Beyond the Issue of Race. It’s not a memoir, he says, but it necessarily brings up his life experiences in the context of the South and America during the Civil Rights Era.

It’s a thoughtful work and still relevant even though the nation has gone through extraordinary times since its publication. His life story is fascinating and his observations insightful. And he shares the lessons he’s learned — from childhood, to sitting on a bus, to experiencing racism in school, to connecting to the community, to devoting his life to improving the city, the nation, and the world.

One of the moments he witnessed was when he and Dorrit were traveling through Mississippi and stopped at a rural convenience store where it was soon clear that interracial couples were

frowned upon. Gilliam wrote: “A couple of women at the counter really glared at her in a very condescending way. She just looked at them and smiled her very lovely and friendly smile. ‘And how are you ladies today?’ she said as she made her purchase and walked out of the store. at kind of exceptional ability to avoid getting caught up in the negativity of the moment helped me with my own introspection.”

It further illustrates how Gilliam sees and thinks about the world. It isn’t static, it’s dynamic, and from the start he has been quick to reflect on events and people, from the smallest exchanges to global conflicts. is approach led him to leadership of an institution in the city as well as leadership in the community.

“Ultimately, you evolve, and I think you’ll be fine when you do that,” he says. “We went through a period when we were considering if AM radio would survive at all. Keeping it connected to the community is how the film festival came about. Plus keeping up with technology — now we’re streaming all over the world and we rely on social media. at was our adjustment from being strictly a relatively low-power AM radio station to where we are today. For almost 50 years, we have seen about every change you can see and we’ve managed to find a way. We still have people who listen to WLOK all day long — they’ll never touch that dial.”

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editor’s note: Roy Harrover passed away December 12, 2016, but he left behind a body of work that may be considered unique because of the extensive range of his designs — a portfolio of homes, schools, churches, parks, and civic structures. Memphians, in fact, are often surprised to learn that one man designed such distinctive structures as Memphis International Airport, Memphis College of Art, Commerce Square, and Mud Island. This story originally appeared in the November 2010 issue of Memphis Magazine .

He is among the most admired and most important architects we have — creator of two of the ten most significant buildings of the last century, the first of which we are in right now. On behalf of the college community which has so benefited from your first effort, and on behalf of the greater community which benefits from all your efforts, I am proud to present you with the highest honor Memphis College of Art can bestow, the degree of Doctor of Fine Arts.”

at was MCA president Jeff rey Nesin, speaking on the morning of May 13, 2000, as he bestowed an honorary degree on Roy Harrover. It was one of many honors and awards given to the architect, recognizing more than a half century of remarkable work as the creator of such landmarks as Memphis College of Art and Memphis International Airport (the two buildings Nesin mentioned), along with the Mud Island River Park complex, Commerce Square, Goldsmith’s department stores, the Church on the River, and more than a hundred major projects.

More than any other living architect, Harrover can take credit for changing the face of modern Memphis. And it might not have happened if he hadn’t thought Atlanta was too big, and Nashville was “too colonial.”

Acclaimed architect Roy Harrover deserves much of the credit for changing the public face of our city.

BUILDING THE FOUNDATION

Roy Parker Harrover was born in Dayton, Ohio, in 1928.

When his parents divorced a few years later, he moved with his mother to Nashville. At the age of 7, he constructed some wooden toys and entered them into a national contest sponsored by the Toycrafter company. He not only won, but continued to garner prizes from the company for the next five years. While a teenager in junior high school, he landed a job building scale models of dive-bombers for the Vultee Aviation Corporation. After graduation, he joined the Marine Corps, and was assigned to Cherry Point Marine Air Base in North Carolina, where he was responsible for aerial photography and mapping. e story goes that he did pencil portraits of fellow Marines’ girlfriends and wives, earning enough to purchase his first car.

When the war ended, Harrover went to Yale on the G.I. Bill, where he studied architecture and found time to join the Yale fencing team. After he earned his degree, he began working for the dean of the Yale School of Architecture.

Not a bad job, but it didn’t really suit a young man interested in modern architecture.

“I grew up in Nashville, and considered moving back there,” he says, “but they were too dedicated to Colonial architecture. Atlanta was just too big, so I made a short list of cities — St. Louis, Dallas, others — and finally decided this town could use more modern architects. At the time, the only other fellow here who was doing modern buildings was [A.L.] Aydelott, who had designed the campus of Christian Brothers College, and I decided Memphis was promising.”

Harrover moved here in 1955. He had only been here a few months when he formed a partnership with Leigh Williams and Bill Mann, working out of an old frame house on Arkansas Street, overlooking the Mississippi.

e new firm was called Mann & Harrover, with Williams listed as an associate.

It wasn’t a perfect team. “Leigh basically wanted to design redwood residences,” says Harrover, “and Bill and I wanted the moon.”

Mann had earned his degree from Georgia Tech and had designed Grahamwood Elementary School, but almost from the beginning, the two assumed separate roles: Mann was the marketing expert and salesman, and Harrover was the chief designer. After a year or so, Williams moved to the West Coast, where he helped design Seattle’s Space Needle.

“ e very first project I did here was the snack bar in the basement of Bry’s Department Store,” says Harrover. “It was slow going for a while. Bill was from Forrest City, and mostly all we did were cheap schools in Arkansas and Mississippi. e flat roofs were just bar joists and fiberglass, and in the

summer, the tar would leak through the seams and drip down in strings on the desks.”

But Harrover and Mann soon set their sights on a much bigger prize. “I knew the art academy was coming,” he says, “and I very much wanted to compete in that.”

By the 1950s, the Memphis Academy of Arts had completely outgrown the space it occupied in a cluster of nineteenth-century mansions on Adams Avenue. e city decided to build a complete fine-arts complex in Overton Park — an art school combined with a concert hall and museum — and held a regional competition to select the winning designers. e jury included world-famous architects Philip Johnson and Paul Rudolph.

e contest was narrowed down to three finalists. e Memphis firm of omas Faires & Associates conceived a sprawling complex with interconnected buildings. Aydelott submitted a “plaza scheme,” which the jury thought was “an excellent solution to the many functional problems.” Even so, the $7,000 first prize — and the job — went to Mann & Harrover, who had submitted a design that incorporated all the elements of the fine-arts center into one, easily expandable, ultra-modern structure.

“It was really a very unusual design, particularly the concrete screens,” says Harrover, “but it would not have worked in an urban setting, squeezed between other buildings. It’s really a piece of sculpture.”

e Memphis Press-Scimitar noted that the winning firm was “one of the youngest, if not the youngest, architectural fi rms in Memphis.” Mann was just 33, Harrover only 28.

e newspaper announced, “ e jury feels strongly that this building belongs in the park — that it is precisely designed for the site which has been assigned to it. It is a unified design … and should be beautiful from any aspect as one approaches it.” In conclusion, they said, “It is a truly classical concept.”

Work began almost immediately, and the first phase of the building was dedicated on April 26, 1959. It was a far cry from what stands in the park today, since it was only the northern third of the present building — all that was allotted for use by the art academy at the time. The city eventually decided against a comprehensive fine-arts complex, and within a few years

No project earned Mann & Harrover more acclaim than the stunning new Memphis International Airport, shown here in a rendering (below) , and as the main terminal looked when it first opened in 1963.

Some experts consider Mud Island “one of the finest architectural designs in our city’s history.” The monorail (under construction, top) was an innovative way to reach the park, which included a full-scale riverboat. Harrover’s concepts for the former sandbar included a residential community with rows of apartment towers (middle). Harrover could watch the progress on Mud Island by looking out of his office in Commerce Square (top right).

Bill Mann and Roy Harrover teamed up in 1955. One of their earliest, and most successful, projects was the Memphis Academy of Arts. When the building first opened (opposite page), it was just onethird the size of the structure that now stands in Overton Park.

builders added the central hall (today’s Rust Hall) and the southern wing.

Eugene Johnson and Robert Russell, authors of Memphis: An Architectural Guide, observed, “Progressive Architecture honored it with a National Design Award, a blessing few other buildings in the city have received.” The editors of the newly published guidebook, A Survey of Modern Public Buildings in Memphis, Tennessee, from 1940 to 1980 noted that MCA “has achieved an iconic presence in its Overton Park setting, and is one of the best and most enduring examples of early modern architecture in Memphis.”

BRANCHING OUT D

uring this time, Mann & Harrover were busy with other, considerably less fancy, projects, including rental housing communities in Dyersburg, Tennessee. Most

cities would have gone with fairly basic designs, but the Journal of Housing noted that “Dyersburg had settled for nothing but the best.” In fact, Mann & Harrover submitted clean, ultra-modern designs for these humble homes that the Journal was convinced “would revolutionize the concept of public housing in the United States.” What they delivered was based on the “Radburn” style of housing first developed in New Jersey — clusters of contemporary homes with living areas facing a common green space. Construction materials were high quality, and the houses were quite appealing.

The Dyersburg project even attracted the attention of Jersey Architect magazine. In its September 1961 issue, editors noted that they normally restricted their stories to projects in New Jersey, but “occasionally an architectural achievement in another state is so pertinent to local problems that we consider it of real value to the architects of New Jersey, and we consider the Dyersburg Housing Project such an achievement.”

Next came a job closer to home: Richland Elementary School in East Memphis. For decades, the Memphis Board of Education had been building solid-looking red-brick schools according to a standard plan; now they wanted something different, and Mann & Harrover supplied it.

Faced with a sloping site, the architects designed the school as two separate buildings, linked by a breezeway. It’s all concrete and glass, with a “folded-plate” concrete roof that Mann & Harrover said “was the first example of this system of construction in the South.” The building today looks like many other school buildings in Memphis, but that’s because we forget it was the first of its kind. When it opened in 1958, Architectural Record praised its “good design and extreme economy. The American Association of School Administrators named it “one of the top 26 of its kind in the nation” and noted that it “makes the most of its concrete structural frame.”

The authors of Memphis: An Architectural Guide call it simply “the first truly modern school built in Memphis” and “one of the best buildings in town from the 1950s.”

Larger and more prominent projects followed, such as buildings at the University of Tennessee Health Science Center, training

facilities for the U.S. Navy at Millington, and the development center for the disabled at Arlington. The firm apparently knew no limits. Mann & Harrover designed Goldsmith’s Oak Court store, which led to the complete renovation of the Downtown Goldsmith’s store and the construction of other Goldsmith’s at Southland Mall and Raleigh Springs Mall. In fact, Harrover was responsible for more than 30 other Goldsmith’s renovations and projects — loading docks, elevators, signage, and more — throughout the city for the next 25 years.

ENTERING THE JET AGE

On the afternoon of June 7, 1963, Adlai Stevenson, the U.S. Ambassador to the United Nations, spoke at the dedication ceremonies of the gleaming new Memphis International Airport. Calling it “an architectural masterpiece,” he said, “I have seen most of the metropolitan airports in the world, and I have seen none handsomer.”

Progressive Architecture magazine honored it with a National Design Award, and made special note of its clean interior design, “which has produced an atmosphere unmarred by the Coney Islandish claims for attention of many airports.” The American Institute of Architects saluted the building with its coveted National Award of Merit.

The Press-Scimitar gushed, “The new airport gives a lift to the spirit, as it was designed to do. It is high and massive and gives the feeling of awe that the gate to a great city should have.”

And yet, just a few years earlier, air travelers to Memphis landed at a “little band-box” of an airport on the other side of Winchester Road. How did this transformation come about?

In the early 1960s, the Memphis Airport Authority announced that it planned to build a spacious new facility that would replace the old municipal airport that had opened in 1929. Mann & Harrover decided this would be a showcase project for them. As Harrover told Mid-South magazine, “It is absolutely essential that we put our best foot forward in that one building. If there’s any place that’s a concentrated, public image of the city, it’s at that airport.”

Nobody in Memphis had designed an airport before, though, so the firm set out to research what other cities were doing. “We

visited other airports around the country,” says Harrover, “and we decided what we wanted to do before they even interviewed any architects.”

Airports in those days were built at ground level. Passengers walked across the tarmac, lugging their own suitcases, and then climbed moveable stairs to enter the airplanes parked along the runways. Harrover saw something different going on in Chicago — a new device called a jetway, an elevated, sheltered platform that linked the planes to the terminal’s gates. “So we came back and told the committee what the future of aviation looked like.”

e Airport Authority liked what they heard, because they awarded Mann & Harrover the contract without seeing any plans.

e general scheme would be a two-level airport, with a concourse stretching away from the main terminal. Passengers would use the second level, which would place them at the same level as the airplanes, and the lower level would be used for baggage.

e concept was copied by so many other airports that few people realize how innovative it was at the time. What is still striking after all these years, however, is the unusual “martini glass” design of our airport’s main terminal.

“I saw it as an Egyptian temple complex,” says Harrover. “But I knew it had to be inexpensive. Eero Saarinen was building Dulles Airport [in Washington, D.C.] at the time, and I was on the phone with him, comparing notes, trying to find the cheapest way to roof the terminal.”

The cheapest way, he decided, was to break the space up into small bays. “Consider the egg,” says Harrover. “A curved shape is extremely strong considering its thickness. What I did was take a shape called a hyperbolic parabaloid, and twist it. You take four of those, and you have an inverted pyramid. We put those pyramids atop columns, and the result is very beautiful, and also very cheap. e concrete is less than six inches thick, but it is very strong.”

The authors of Memphis: An Architectural Guide consider the building “one of the architectural success stories of the city. Planned before many of the great American airports we now use were conceived, Memphis continues to provide an entrance

MEMPHIS COLLEGE OF ART: Faced with dwindling enrollment, and debts from the construction of new campus buildings, the school closed in 2020. Last year, the Metal Museum signed a lease for Rust Hall, the main campus building, named for the school’s longtime president, the noted sculptor Ted Rust, and announced plans to move its classrooms, administrative offices, and studios here by 2025. They would retain their original location on the river bluffs for artist-in-residency programs.

MEMPHIS INTERNATIONAL AIRPORT: After the original building opened, Harrover & Associates added matching concourses to the original design, and other developers have expanded and modernized the entire complex. The most striking — and controversial — addition was the $90 million Ground Transportation Center, which opened in 2013. This seven-story garage added more than 4,500 much-needed parking spaces, with charging ports for electric vehicles and all car rental agencies under one roof, but critics were dismayed that its placement, just north of the main concourse, blocked the dramatic view of Harrover’s original building.

MUD ISLAND: This ambitious project has seen constant changes since it opened. Its upscale River Terrace restaurant has closed, as have many shops and smaller eateries. The 5,000-seat amphitheater stopped hosting outdoor concerts in 2018. For years, a nylon-domed pavilion was home to the famed Memphis Belle B-17, but in 2005, the federal government reclaimed the World War II bomber and moved it to the National Museum of the U.S. Air Force in Dayton, Ohio, where the plane was fully restored and put on public display. The miniature “Gulf of Mexico” portion of the River Walk was converted into a wading pool called Bud Boogie Beach, and the museum complex closed during the Covid pandemic and has not reopened.

COMMERCE SQUARE: For years the main tenant was the National Bank of Commerce headquarters. When SunTrust purchased NBC and moved the bank’s offices to East Memphis in 2009, the building was left with only a few remaining tenants. That changed in 2010, when Pinnacle Airlines moved its headquarters to Commerce Square, filling 22 of the tower’s 30 floors. When Pinnacle filed bankruptcy in 2013, the building was purchased by Commerce Square Partners, with leasing managed by the Design Services Group. Looking almost exactly the same as when it was constructed half a century ago, Commerce Square is today the fourth-tallest building in Memphis.

and exit for the city that combines dignity with a sense of the joy of travel.”

Another advantage to the design was its ease of expansion, and within years, matching terminals were extended to the east and west of the main structure. In its original proposal, Mann & Harrover even mentioned that the airport might eventually be capable of handling rocket ships — this was the 1960s, remember.

Harrover calls it his favorite project: “It did become tremendously popular, beyond our wildest dreams. It was accepted by people who didn’t even like modern architecture.”

One person, however, didn’t live long enough to enjoy all the acclaim. Bill Mann died of lung cancer in 1960, before the airport was fi nished. After completing all the projects they had worked on together, Harrover changed the name of his fi rm to Roy Harrover & Associates.

BLENDING OLD AND NEW

In 1968, the National Bank of Commerce hired Harrover to build the bank’s new headquarters downtown. ey wanted to demolish the original Greek Revival building, constructed at Second and Monroe in 1929, and build a more modern complex. e old building, they thought, “was felt to convey an old-fashioned, unprogressive image.”

Harrover had other ideas. He convinced bank officials that the old building, with its massive columns and soaring atrium, could be refurbished and saved, and he submitted designs for a 30-story tower that would be linked to it.

Restoring the old building was a major undertaking. e original architects had modeled it after the beautiful Mellon Bank in Pittsburgh, but over the years its paint had faded and its lobby became cluttery and

dark. Harrover’s fi rm returned the interior to its vibrant original colors, repaired and cleaned marble columns, and ripped out the old teller cages and replaced them with granite counters. e result is one of the great interior spaces in Memphis — a bank lobby that invariably draws a “Wow” from any first-time customer.

e tower, completed in 1970, is also impressive, a rectangular mass with inset windows and a recessed entrance that places the main floor on the same level as the lobby of the old bank behind it. e editors of A Survey of Modern Public Buildings in Memphis note, “ is building was critical to the continued revitalization of downtown Memphis. e design is unpretentious, rational, and appropriate to its urban setting.” Admiring the “finely crafted precast concrete and glass envelope, they conclude, “Commerce Square is a landmark structure in Memphis.”

PUTTING MONEY INTO MUD

In the late 1970s, Harrover embarked on what the authors of Memphis:

An Architectural Guide proclaimed “one of the finest architectural designs in the city’s history.” It was also one of the most ambitious civic projects ever undertaken by anyone, anywhere: to convert an often-flooded sandbar — home to a defunct landing strip and ramshackle marina — into a multimillion-dollar museum and entertainment complex. e official name for the project was Volunteer Bicentennial Park, but nobody remembers it by that name. Everyone calls it Mud Island.

“Wyeth Chandler was mayor at the time,” Harrover recalls, “and he asked me, ‘Do you feel competent in converting this island into a city park?’ And I did.”

Harrover’s firm presented three drastically different concepts. e first would have filled in the Wolf River harbor, creating an open, green plaza from Mud Island to Riverside Drive. e second was based on the Ponte Vecchio Bridge in Florence, Italy. is would involve a massive bridge stretching across the harbor, with clusters of shops at either end.

e third proposal was a full-scale entertainment and educational complex dedicated to telling the story of “the commerce, power, history, and beauty” of the Mississippi River. “Well, everybody got real excited and chose that one,” says Harrover, “and I just became obsessed with it.”

Harrover studied every book he could find on the Mississippi River valley. He hired a New York exhibit fi rm, Barry Howard, to design many of the displays in the 40,000-squarefoot museum that would be the island’s centerpiece, but he took it upon himself to design the full-scale riverboat and gunboat that visitors board inside.

without the [U.S. Army] Corps of Engineers,” says Harrover. “ ey didn’t put any money into it, but they had these gorgeous maps of the river, and we used that to build the model.”

Another federal entity wasn’t quite so helpful. e Coast Guard actually has control over all bridges across major rivers, and they nixed Harrover’s plans to stretch a low bridge directly from Front Street to Mud Island.

“ ey said a bridge had to be 50 feet high because it was a navigable waterway,” says Harrover, “and I couldn’t convince them that nobody really uses that part of the harbor anymore. But they wouldn’t bend on it, so that’s why the bridge is so high, and why you have to go up two fl ights to reach the monorail or walkway, then go back down to enter the park.”

e monorail was always going to be part of the plan, but Harrover ran into an unexpected obstacle: “I thought Disney would be interested in building it, but they weren’t, and it looked like we weren’t going to get anybody. We had contacted people from Italy, France, and Scotland, and everybody just dropped out.”

Finally, companies from Italy and Switzerland agreed to work together to build the only hanging monorail system in the world. Harrover’s firm designed the tracks, the Swiss constructed the cable and drive system, and the Italians did the wiring and built the two cars.

The

e complex would include restaurants, playgrounds, shops, and — perhaps the most striking feature of all — a 2,000-footlong topographic model of the lower Mississippi, complete with mosaic maps of the major cities along its length. Harrover obsessed over every detail of the Riverwalk — working out where the pumps supplying the water should go, how to present the other rivers feeding into the Mississippi, and even writing the text on the explanatory panels visitors encounter along the way.

“We certainly couldn’t have done it

Mud Island opened on July 1, 1982, and it’s safe to say that public reaction has been mixed. Time magazine praised it, giving it one of their six “Best of 1983” design awards and calling it an “ingenious recreation park.” A few months later, the magazine’s architecture critic visited and declared it was “a far cry above most amusement centers, and is a lot better than Disneyland because it gives a lasting impression.” Progressive Architecture devoted a feature story to it, calling “the whole thing a fascinating experience.”

Others a bit closer to home weren’t quite as kind. On the tenth anniversary of the park’s opening, our sister publication, the Memphis Flyer, devoted an August 19, 1993, cover story to the park, titled “Our Name Is Mud.” e writer called Mud Island “a rundown, under-utilized albatross around this city’s neck.”

In its own story, Progressive Architecture noted that “detractors of the proposal came out of the woodwork with a roar.” As a result, “the architect found his time split between his beloved research and public relations work to get his message heard by sometimes hostile groups. But he held up under intense pressure … while local journalists were publishing lopsided stories, attempting to discredit Harrover and condemning the project’s costs.”

Harrover was aware of, and sensitive to,

new headquarters for National Bank of Commerce linked a modern 30-story tower with the original bank building that opened in 1929. Today, Commerce Square is the city’s fourth-tallest building.

all this criticism. In fact, in the boxes of his fi les and correspondence now archived at the University of Memphis, a folder is labeled “Negative Publicity — Mud Island.” None of his other projects has a folder like that.

But another folder also contains articles and letters singing his — and the project’s — praises, including a personal note from none other than Memphis financier John Burton Tigrett. “I believe you have created a fabulous human interest attraction,” he wrote. “You and your associates have envisioned an original and remarkable enterprise. In a world short on craftsmanship — and long on shoddiness — it has been built with consummate skill and finish, and you deserve nothing but honor for it!”

Perhaps the authors of Memphis: An Architectural Guide sum up the conundrum neatly: “It is curious that Memphis treats Mud Island with less than the honor due it. Certainly out-of-town architects put it first on their places to see in the city.”

AN IMPRESSIVE PORTFOLIO

Harrover & Associates stayed busy over the years with an astonishing range of work. ey designed a resort at Reelfoot Lake, the Sigma Chi fraternity house at Ole Miss, the Memphis headquarters for Buckeye Cellulose Corporation, the Madison Professional Building in Midtown, the Bartlett Post Office — even a boathouse for the Boy Scouts at Camp Currier in Mississippi.

Especially noteworthy was the First Unitarian Church, perhaps best known as the Church of the River. Harrover proposed a building that would allow members to “worship in a structure specially designed to express the tenets of their faith. e church architecture emphasizes a cardinal principle of Unitarian belief: the reason, logic, simplicity, and order of the university as revealed in nature.”

e result was a low-slung brick and cedar sanctuary facing a plate-glass window 17 feet high and 36 feet wide, offering a sweeping view of the river. e editors of A Survey of Modern Public Buildings judge it “a simple and compelling concept” and “a beautifully conceived and executed example of modern faithbased architecture.”

One of the firm’s most unusual projects was the U.S. Embassy in Lagos, Nigeria, which would be the largest embassy in Africa. It was a challenging endeavor. On one hand, it was supposed to be “elegant but not pretentious in the style of embassies of the 1950s.” At the same time, it had to incorporate security features and include facilities for housing some 300 U.S. residents of Nigeria in the event of a siege. e result was a handsome, poured-concrete building tucked neatly into

a small site in the nation’s capital. Some Harrover projects would have changed the city skyline, but they never left the drawing board. One was a high-density apartment complex proposed for the former site of the Memphis Country Club at Southern and Perkins. City officials eventually decided that adding apartment towers holding some 5,000 residents would bring far too much traffic into that area. Target, a condominium complex, and an office park were built there instead.

More ambitious, perhaps, was the Beale Street Cultural Center proposed for an area around Linden and Second. is would have included a museum of history and culture, a 2,500-seat performing-arts center, market-

airplane models. In another room, his wife points out that her husband even designed the couch and chairs.

It’s been 55 years since Harrover began bringing his vision of modern architecture to Memphis, and most of his buildings have certainly stood the test of time. Not only do the designs themselves hold up, but in a city with a “tear-it-down” mentality it’s somewhat surprising that so many of his projects have survived over the years. In fact, of his major Memphis projects, only two — the Union Avenue showroom for Schilling Lincoln/Mercury and the Mud Island playground called Huck Finn’s Backyard — have been demolished.

For that reason, it’s somewhat ironic that the one building whose design is now most threatened is his most famous — Memphis International Airport. Harrover took pains to keep the concourse clean and open, even specifying the size and shape of any signage in the terminal. Over the years, his mandates have been ignored, and travel posters, advertisements, and displays for rental cars and other products now intrude.

“We always considered the airport a public space,” he says. “You don’t allow advertising in schools, or firehouses, or courthouses, so why allow it in the airport?”

Harrover & Associates provided striking designs, whether they were creating landmark structures or considerably more humble buildings. The Pine Hills Community Center (shown here) employed a domed roof supported by a network of interlocking trusses.

place, day-care center, shops, and even a restoration of the W.C. Handy music publishing company offices. e centerpiece would be a circular, 300-foot “Brotherhood Tower” in the middle of a plaza. When these plans were unveiled in 1973, e Commercial Appeal observed that “the proposal may face stiff opposition,” and they must have been right. No part of it was completed.

FINISHING TOUCHES

Harrover & Associates closed its doors in 1991. For a few years, Harrover worked for the Crump Firm, then later for the Haizlip Firm on a variety of projects. After more than a half century of almost-constant work, he finally retired in 2000.

On an autumn afternoon, he sits in the den of the Midtown home he shares with his wife, Stephanie, an artist (and sister of acclaimed photographer William Eggleston).

e house is traditional, but Harrover proudly shows off the modern-looking addition (which he designed, of course) that showcases his collection of antique rifles and wooden

With his keen eye for details, on a recent visit he noticed that the lighting, which he took pains to get just right, has been modified. “ e lights at the tops of the columns were pointed up, towards the arches, and now they point down,” he says. “ ey’ve even taken the shades off. I don’t know what they are doing, but they have really messed it up.”

But the greatest insult to his creation is the massive parking garage currently under construction directly in front of the main terminal, which will completely block the impressive view of the building travelers get from the expressway as they approach the airport. Harrover shakes his head in dismay when this is brought up, and says, “ ey are building the biggest blank wall in the city,” but he won’t go on the record about how he really feels about the project.

He recently donated his archives — thousands of blueprints, photographs, letters, renderings, and articles — to the Special Collections Department at the University of Memphis Libraries. Detailed models of his projects are displayed at Memphis International Airport and the College of Art. For proof of his other accomplishments, Memphians just have to look around them.

Roy Parker Harrover sums up his long career rather neatly: “I’m really proud that I had so many talented people work for me, many of whom became practicing architects themselves,” he says. “We sure did a lot of nice work.”

avels With O LIVE

Exploring the charms of Mountain View, Arkansas.

BY BRUCE VANWYNGARDEN

We were atop a hill, stopped on a one-lane gravel road in the middle of a dense oak and hickory forest. Our dust caught up to us and hung in the late afternoon light. I read the directions on my phone again: “In a quarter mile on the right you will see a green bus. Turn into the drive as if you are going to the bus, and stay left to go beside the privacy fence and down the relatively steep hill.  e Hidden A-frame is at the bottom of that hill.”

“Welp, there’s the bus,” I said. “I guess we take this ‘relatively steep’ goat-path. Looks pretty secluded.” A hundred yards later, a fresh-looking A-frame cabin appeared in a small clearing.

“Huzzah! We made it!” I said. I went to the door, entered the pass-code I’d been emailed, and in we went. The place was modern, well-appointed, and had an open layout with a glass wall facing the forest. A doe and fawn stood on the small patch of grass, looking in at us for a moment before deciding to hightail it into the woods.

“This place is great!” I said. “I’m going to get our stuff out of the car.”

I schlepped the cooler, the food bag, and my fishing gear into the house. Something was missing. Lord.

“You’re not going to believe this,” I said. “I forgot to bring my suitcase! I packed the food and drink and my fishing bag

but didn’t go back in the house and get my suitcase. Jaysus! I’m such an idiot.”

My companion just looked at me, eyes wide. That’s the good thing about Olive. She’s not judge-y. We’d just spent three long hours together in the car driving from Memphis to this isolated cabin five miles north of Mountain View, Arkansas, and I’d heard nary a complaint. Who’s a good girl? Olive is! Here’s a Beggin’ Strip.

SYLAMORE MEMORIES

This part of Arkansas was familiar to me. In the mid-1990s, I paid $21,000 for a oneroom shack just down (literally) the road a mile or so from the

A-frame. It had a nice deck overlooking Sylamore Creek, a kitchen, a bathroom, and a closet. It was a place for me to get away and think — and not think — as my life went through some difficult changes.

The main attraction was the Sylamore, a clear, gravel-bottom stream where I loved to wade and fish for smallmouth bass — feisty and eager to take a fly. I drove there at least once a month for years, until I sold it in 2003, as life moved on and the three-hour drive became less appealing. The selling price was $23,000, as I recall, so I made bank.

Two decades later and I’d never been back. Then I learned that Memphis Magazine want-

opposite: A rentable school bus converted into a residence for visitors and simple directions to the Hidden A-Frame. this page: A morning visitor and A-Frame, inside and out.

T  avels With O LIVE

ed a story on Arkansas fishing. Well, hello.

I discovered that my old cabin is now a vacation rental called e Studio. As I looked at the pictures on the rental site, I hardly recognized the place. It wasn’t any bigger but it looked … presentable, with a certain woodsy chic.

My original plan for this story was to rent my old place, wax on about the spiff y changes it had undergone, and do a little fishing. But it was booked solid for weeks and my time window was limited, so I rented the A-frame.

e road connecting the two places is called Double Bridge Loop, no doubt because it

traverses two low-water bridges and, well, forms a loop down from Highway 87 to the stream and back up again. I decided to take a drive around the loop before making dinner, just to check things out.

When I was here 20 years ago, there were maybe six houses on the entire loop, all of them modest in size and ambition, and almost all of them occupied year-round by locals. As I descended the rocky road to the stream, I passed at least 10 domiciles, ranging from the aforementioned rentable bus to more expansive new abodes with overhanging decks and out-buildings. e A-frame was advertised as “new,” and

appears to fit that bill.

e bridges — low concrete pours with round, corrugated culverts to channel the water — were as I remembered them. And I also remembered that when the water is high, you’d better be on the east side of the stream, or you could be stranded for a couple days. ey’re not called “low-water bridges” for nothing.

But the Sylamore wasn’t high, it was down, and as outdoor writers like to say, “gin-clear.” Lots of circular spawning beds were visible in the gravel, each guarded by a fierce male sunfish of one kind or another. e bigger fish, if there were any, would be down deep in the pools near the opposite high bank.

below: A low-water bridge crosses Sylamore Creek, and Olive rests on the deck.

I stopped at the second bridge, parked on the gravel bar, and waded in up to my knees. Olive joined me, her knees more plentiful but shorter. The coolness was a welcome respite from the heat of the day, still lingering, even as the sun slid lower in the west toward Peach Mountain. It was quiet except for some bird songs and a simmering tree-frog chorus. It felt good to be here again.

We drove back up the hill to the A-frame. I tossed a ribeye and some small potatoes on the outdoor grill and poured a glass (or two) of Malbec. Life was good and we were tired. Friday night bedtime came early.

KITSCH AND CABOODLE

Mountain View is not a one-stoplight town. There are probably two or three. But even though it’s small (pop. 12,933), it has more charm and more activities available than you’d expect.

I decided to venture in on Saturday morning, since I’d left my suitcase at home (duh) and needed a few things. Like most self-respecting Arkansas towns, Mountain View has a massive Walmart, with a pharmacy, grocery store, automotive department, and a retail outlet that sells clothes, sporting goods, garden supplies, patio furniture,

hardware, and any other staple you’d ever need. This is not, I should add, the charming part of town, but you do what you have to do. There is a stoplight dedicated to Walmart traffic, for what it’s worth.

I got some toiletries, sunscreen, a pair of shorts, and a plaid, long-sleeve cotton shirt to wear on the stream. Done and done. In and out in 10 minutes with self-checkout. I left Olive in the car with all the windows down and a bowl of water and she seemed in fine spirits when I got back.

I decided we needed to play tourist for a while, so we headed to the town square, which has a bit of everything

above: The Sasquatch Cave, a popular coffee shop in Mountain View. below: Olive scouts Sylamore Creek for fish, and scenes from downtown Mountain View.

— if by ‘everything’ you mean flea markets, nostalgia/antique shops, wood-working shops, metal-working shops, music stores, coffee shops, funky restaurants, a dulcimer shop, and a pretty impressive courthouse in the middle of it all. On this morning, it was crowded with tourists and gawkers — and even a couple of other dogs. I had to park on a nearby back street.

e square features vintage yellow buildings with a certain charm, some stone and some brick, none more than two stories high. ere’s lots of seating along the sidewalks — wooden benches, hand-crafted chairs, and the obligatory giant, over-sized rocking chair. ( ere are two of those, actually. No waiting.) And I can now recommend the panini and the smoothies at Sasquatch Cave.

On weekend evenings, the square is home to musicians, who gather in random groups and play mostly traditional bluegrass-y music — fiddles, guitars, and banjos being the dominant instruments. It’s fun to walk from group to group with an ice cream cone or a cool soda. I should add, I suppose, that Stone County is dry, so don’t plan on hitting a local bar or getting a beer with your cheeseburger.

ere are plenty of other things to do in Mountain View. You can fish the famous White River for trout. (Local guides and fishing-centric lodging are plentiful.) ere are hiking and biking trails galore. Nearby Blanchard Springs and Blanchard Springs Caverns are gorgeous and offer a classic Ozark experience. And speaking of … e Ozark Folk Center is “dedicated to the preservation and perpetuation of traditional Ozark Mountain crafts and music.” It’s a good place to get out of the heat (or the rain) and learn something about the history and culture of the area. Well worth a visit.

But enough tourism. I’d come to fish the Sylamore, and it was time to get back to the A-frame, put on my new shirt, and go wet a line.

THE FISH POINTER

t was hot, but mercifully, a few clouds had gathered by mid-afternoon. I decided to fish the stretch between the two bridges, a big C-shaped section with a gravel bar along one side and bluffs with deeper pools on the opposite bank. I tied on a small, barbless, lime-colored wooly-bugger, figuring it was as good a fly to start with as any.

I cast it to the far bank, where the dark water held promise of larger fish. In between the deep pools and me were the aforementioned circular nesting beds, guarded by sunfish in

AdpaidforinpartwithstateandHeartofArkansasfunds.

spawning colors. I wasn’t having much luck luring a bigger fish from the depths, but I was soon catching and releasing a small fish on almost every cast. is got Olive very interested in the process, so I started putting the fish back in the water right at her feet. She’d jump and bark and chase them into the water. She’s sort of an idiot, to be honest, but one can’t fault her enthusiasm.

en she began moving upstream ahead of me, stopping to bark when she spotted a fish on a bed, as if to say, “Here’s one! Catch this one!” She was like a pointing bird dog, only fishier. is is not how tweedy gentlemen fly-fish in the stories in Field & Stream, but so it goes. And so it went.

e Sylamore was as beautiful and soul-cleansing as I remembered it. An osprey soared overhead. A great blue heron picked its way through the shallows behind us, having somehow decided that the fish-chasing dog was an ally, or at least not a threat. I didn’t catch any smallmouth. ey’d maybe moved downstream to deeper water to escape the summer heat, I thought. But no matter. I caught the fish that were there — and a few memories — and set them free. e afternoon drifted into evening and it was time for us to head back up the hill.

A CIRCLE OF SKY

Iput some foil-wrapped salmon and asparagus on the grill, set it to low, and sat back to enjoy a glass of wine on the deck, Olive at my feet. e clouds were gone and the sun was soon to follow, fading in the west.

e only sounds were a few birds and the slight chirr of cicadas tuning up for the evening’s festivities. For reasons I won’t get into, this time alone had been a long time coming and my heart was full.

I looked at the circle of sky above me, spangled with a few early emergers. Stars? Planets? It didn’t matter. Dinner was ready, and it was smoky good, as only food eaten outdoors after a day on a stream can be. I rewarded Olive for her faithful service with a chunk of salmon. It seemed only fitting. It was dark now, the kind of darkness you can only find in the woods, 150 miles away from the nearest city. e cicadas were deafening, a thousand tiny chainsaws ripping the night. e sky was an inky well, deep and true, filled with an infinite throw of stars. An infinite throw of stars.

When you go: Fireside Retreats (fireside-retreats.com) offers 18 lodging options in the Mountain View area, including the Hidden A-Frame and The Studio mentioned in this story.

The storms this Summer have taken a toll on our trees. Customers who had their tree canopies thinned out and removal of deadwood fared better. Make sure your trees are safe

Forever Young

Advances in orthopedic medicine can help adults stay active much longer.

BY ALEX GREENE

Teenagers have an impulsiveness all their own, as anyone who’s been or raised an adolescent knows. Take Wesley LaRue, whose middle and high school years were marked by an athleticism which, in hindsight, makes her wince a little. “I was competitive in cheerleading at Germantown High School,” she says, “and when I think about the things we used to do, they were just stupid, right? I mean, like, literally jumping up and landing on our knees! I look back on it now and think, ‘God, what were we thinking?’ But you know, we were young — it was the ’80s! And once you got bruised the first time and it healed, it didn’t bother you that much.”

LaRue’s taste for athletics also led her to take high school gymnastics; later, as an adult, she pursued outdoor sports. “I hiked and kayaked and mountain biked through grad school, and worked with personal trainers through the years,” she recalls. “I even tried to be a runner for a while, and I was definitely not made for that. On top of that, I also have rheumatoid arthritis.”

And yet, making the best of that chronic condition, LaRue stayed active beyond her forties, sometimes pushing through the joint pain she felt. That is, until the day her rugged pursuit of the great outdoors forced her to confront both her high school daring and her own limitations. “I guess I just had a lot of wear and tear on my joints,” she says. “By 2020, I was having

pain in my right hip and my left knee.” Thinking back on it now, she admits her reluctance to see an orthopedic specialist cost her valuable time. “What I learned from all that,” she says, “was not to wait.”

It’s a lesson she takes to heart now, having first tried the grin-and-bear-it approach. “I work at the University of Memphis, and it got to where walking across campus was difficult,” she says. “If I had to sit in a meeting for any amount of time, when I stood up the pain really took my breath away. It would take me a minute to be able to walk after standing. But I’m stubborn, and I have a pretty high pain tolerance, so I let it go on. By the time something bothers me enough to be seen, it’s pretty extreme. When I finally got it

above: Wesley Tomlinson LaRue with her husband and son.

below: Femoral head hip prosthesis or implant x-ray with magnification. Total hip joint replacement requires surgery or arthroplasty.

below right: Dr. Claiborne “Chip” Christian.

checked out, my right hip joint was pretty much gone. If I had gone earlier, they might have been able to preserve that joint for a little bit longer.”

After a year or so, LaRue finally made an appointment. “I went into Campbell Clinic and saw Dr. David Bernholt, who said, ‘We can try some different things with your knee. After seeing the X-rays, your hip is pretty much done and you’re going to need to see a surgeon.’”

Meanwhile, her knee could wait. “They do try to preserve your joint before they operate,” LaRue says, “and they tried that with my knee. Cortisone injections, gel injections — they tried all that.” As those treatments went on, Dr. Marcus Ford performed her hip replacement surgery in February 2022, and LaRue was delighted with the results. “It was a walk in the park,” she says. “It was a very easy recovery. I was off work three weeks full-time, and then part-time for a couple of weeks, and then I was back at work.”

ing this now for 30 years,” Christian says, “and over that time there have been tremendous advancements in all the sub-specialties of orthopedics, whether it be hand surgery or foot surgery or joint replacement or sports medicine.” A key development in surgical techniques, he says, was the adoption of the magnifying visual sensor known as the arthroscope, “a small lighted telescope that we use through small incisions.”

“When I started my training, for example, all of our rotator cuff repairs were done with a big incision. It took people longer to get over it, and it was more painful on the front end. And now with arthroscopy, almost all those surgeries are outpatient and the rehab, while still difficult, is a lot easier than it was 20 or 30 years ago.”

— Dr. Claiborne “Chip” Christian ORTHOSOUTH

Operating through only a small opening can make all the difference in shortening a patient’s recovery time. “When I started my training, for example, all of our rotator cuff repairs were done with a big incision. It took people longer to get over it, and it was more painful on the front end. And now with arthroscopy, almost all those surgeries are outpatient and the rehab, while still difficult, is a lot easier than it was 20 or 30 years ago.”

If that seems like the stuff of science fiction, so are the materials used in the process. As Christian explains, “the implants that we use now — the sutures and the square screws and all that sort of thing — are bio-absorbable. In other words, the body turns them into bone over time, whereas 15 to 20 years ago, we still had to use metal implants. ere’s no metal used now and that’s a big advancement.”

words, if no other

LaRue’s experience is a testament to how far orthopedic medicine has come in recent decades, and how much hip replacement surgery has evolved since being pioneered in the 1960s. To better understand the state of the art in orthopedics today, I spoke with Dr. Claiborne “Chip” Christian, an OrthoSouth specialist in general orthopedics and sports medicine. Judging from his words, if no other treatment works, there’s never been a better time to have any orthopedic work done, whether you’re repairing or replacing joints.

“I have been do-

In addition to such advances in techniques and materials, so too has the art of recovery evolved. “Rehabilitation is so much better now than it was,” says Christian. “When I first started, someone who received an ACL reconstruction would be in a splint or cast for several weeks. Now we start range of motion, weight bearing, and strength training almost immediately. Because the sooner we start using a joint the way it was designed to be used, the better the surgery turns out.”

LaRue had the good fortune to focus on such rehabilitation

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more than most. “I was working from home more,” she says. “ at helped tremendously. I wasn’t walking back and forth across the campus, right? I did as much as I could, but if I needed to rest, I could rest.”

And yet there was still the problem of her knee. After it did not respond to the gel injections and other therapies as hoped, replacement surgery was recommended for that joint as well. But this time, yet another advance in surgical techniques would help. “I was part of a research project during the second surgery, my knee surgery, and that was a really cool experience,” she says. “ ey were looking at a medication to reduce blood loss. Less blood loss during sur-

“The knee surgery was a longer recovery. I think I was out maybe five weeks full-time and then another six weeks part-time. But I had my knee surgery on March 17. And on Memorial Day weekend, I did a two-mile hike on an off-road path along the river.”

— Wesley Tomlinson LaRue

gery is associated with less pain afterwards and a faster recovery. And I didn’t know if what I took was a placebo or the actual medication. It was a blind trial.”

Ford told Larue that surgery on the knee was a lot harder on the patient and not to expect the recovery to be as easy as her hip, and to a certain extent that was true. “It was a lon-

continued on 65

STAX MUSIC ACADEMY

STAX MUSIC ACADEMY

WITH BOOKER T. JONES LIVE ATLINCOLN CENTER 07.12.2023

top left & bottom right: They could have declared July 12th Booker T. Jones Day in New York City, as Lincoln Center hosted two events in his honor. It began with a career retrospective, where a packed house heard WYXR’s own Jared “Jay B.” Boyd interview Jones. Later, Jones joined Stax Music Academy as part of the “Summer for the City” concert series. top right: After Jones left the stage, the party raged on with Joi Stubbs, Nicholas Dickerson, Pasley Thompson, and Rachael Walker. bottom left: Rachael Walker and Khaylah Jones stepped to the front in perfect harmony.

PHOTOGRAPHS BY CHRIS M. JUNIOR

PHOTOGRAPHS BY CLAIRE JAMES / COURTESY SMA

top: New Yorkers thronged to the stage by the hundreds to hear the Memphis Sound played by its most devoted acolytes. above: Onetime wunderkind Jones celebrated a brilliant performance with SMA students, music director Sam Franklin (far right), and vocal instructor Brenae Johnson (left). right: The students joined Jones in a sizzling set of classics by the MGs. He seemed to approve.

2023MEMPHISAREA INDEPENDENTSCHOOLSGUIDE

President’s Letter September 2023

The Memphis Association of Independent Schools (MAIS) represents 33 of the region’s finest private schools, each of which is unique, and all of which share a commitment to setting educational excellence, meeting the needs of individual students, and building a stronger community.

In the Mid-South, we are fortunate to have a wide variety of high-quality educational opportunities: public, charter, and independent. Independent schools in the Memphis area are numerous and varied. Parents exploring these schools generally are interested in strong academics, small class sizes, and innovative approaches to education that will best prepare their children for college.

What does “independent” mean?

Each MAIS member school is guided by its own mission, maps its own curriculum, develops its own programs, creates its own educational environment, and is governed by its own

board. We are independent in our educational offerings and in whom we serve. Among our members, you will find a variety of schools designed for specific ages, gender, religious affiliations, and unique needs. All MAIS schools nurture intellectual curiosity, encourage critical thinking, and promote personal growth.

Students from all socioeconomic backgrounds attend independent schools, and many schools work with families to help meet the costs associated with an independent school education. Some offer monthly payment

options, while many offer financial aid grants to offset the cost of tuition. Many of our independent schools participate in the new Education Savings Account program the Tennessee Department of Education offers. With the autonomy to implement programs free from state mandates, independent schools can create innovative curricula that meet the ever-changing needs of students. Individual attention is a hallmark of independent schools, where smaller class sizes enable them to foster a variety of learning opportunities inside and outside

the classroom. Teachers at independent schools develop an understanding of their students’ learning styles and potential, foster environments where all students can succeed, and encourage students to value perseverance and achievement. In this environment, students form relationships with their teachers, which frequently lead to greater academic success and often transcend the school day as teachers become life mentors for students.

Independent schools not only nurture students’ intellectual ability and curiosity but also their social growth and civic conscience. Opportunities extend well beyond the classroom for athletic competitions, artistic pursuits, and leadership experiences. Students and teachers of independent schools are engaged citizens, volunteering throughout the Mid-South. Community service, whether required or voluntary, is a core component of MAIS schools. When choosing a school, parents are wise to seek out one whose mission,

EXECUTIVE COMMITTEE

values, and teaching philosophy are right for their family and to consider the community, curriculum, and extracurriculars that answer the essential question, “Is this school a good fit for my child?”

As you read through this publication, we hope you will want to learn more about the outstanding educational opportunities that exist in the schools that comprise the Memphis Association of Independent Schools (MAIS). We are grateful for the opportunity to partner with Memphis Magazine in presenting this information. MAIS is proud to represent the families of the students who attend independent schools in the Mid-South. We invite you to schedule visits and tour MAIS campuses. We will welcome you!

John Murphy President, Memphis Association of Independent Schools

John Murphy MAIS President

McKenzie Cohen MAIS Vice President

Kristen Ring MAIS Secretary

Astrid French MAIS Treasurer

Bryan Williams MAIS Past President

Grace-St. Luke’s Episcopal School

246 S. Belvedere Blvd., Memphis, TN 38104 901.278.0200 • gslschool.org

An Anchor for Life

Grace-St. Luke’s Episcopal School is a coed, independent school educating children from age 2 through grade 8. Founded in 1947 in the heart of Midtown’s beautiful Central Gardens neighborhood, GSL prepares boys and girls to become creative problem solvers, confident lifelong learners, and responsible citizens in their communities and the world.

Our school is driven by an excellent academic and extracurricular program, and we are known for our long tradition of educating the whole child. GSL’s Episcopal identity as a welcoming, inclusive community is foundational to our philosophy and reinforced by the school’s Formative Five character education program, which emphasizes the importance of empathy, self-control, embracing diversity, integrity, and grit.

Our lively, play-based program in Preschool provides an excellent foundation for the inspiring curriculum students experience in Lower School and Middle School. At GSL we build up kindhearted, academically prepared, well-rounded graduates who make a difference in their high school communities and beyond. We celebrated our 75th anniversary last year and look forward to further enhancing our program and strengthening our community ties as we envision our next 75 years. Come see firsthand why so many Mid-South families choose GSL for their children’s educational foundation!

Harding Academy

1100

At Harding Academy, we are passionate about helping students connect their learning to God’s story. From biology to literature to African American history, our Teaching for Transformation framework ensures that all learning serves a deeper purpose.

We also understand how busy life can be, and we want to make scheduling easier for families. Our Little Harding program begins at 6 weeks old and offers flexible options. Once your child graduates Jr. K, they move just a few streets over to our K–12 campus.

Schedule a tour today to explore how we can partner together.

Preschool Preview Day: Saturday, Nov. 11, at 9 a.m. Tours are also available year-round for applicants. To schedule a visit, contact Enrollment Director Shelly McGuire at 901.278.0200 or email learnmore@gslschool.org today.

A Conversation with John Murphy President of the Memphis Association of Independent Schools

INTERVIEW BY LILY BEASLEY

How do you define an independent school? How do the goals of independent schools differ from other types of schools?

“An independent school is independent in that it has local governance. Independent schools are typically run by a Board of Trustees that are responsible for the financial health of the school, among other things. An independent school can set its own curriculum and create its own mission statement. Independent schools are individually mission-centered, whereas different school systems have a mission that applies to all schools within that system.”

What is the benefit of creating an independent school organization? How do independent schools benefit from being in the MAIS?

“Ellis Haguewood, a former head of Memphis University School and former president of the MAIS, once said, ‘The purpose of the association is to associate.’ I love that; his words have a lot of value when talking about the benefits of the MAIS. We benefit from being able to gather and share best practices on issues and concerns that are specific to independent schools. This was really put

on display during the Covid-19 pandemic. We had weekly Zoom meetings that were extremely helpful in giving each other courage to do things that perhaps weren’t popular, but necessary. It is a great benefit to be one organization that supports the individual practices of each other and that promotes the idea of parents choosing what school fits their child best.”

What are some of the different values that parents can look for at a MAIS school? How do these different missions benefit parents and students?

“All of our schools are focused on educating children, thereby making them better citizens of our city — that is our primary value. As far as the different missions of each independent school, such variety allows parents to think about and choose which major values are important to them and to their child’s education. Whether parents are looking for schools that are faith-based, secular, coed, single-sex, or other basic values, there are many schools that meet these needs. Parents are able to choose an education fit to their children’s needs and desires due to the large number of different missions within the independent schools of the MAIS.”

What factors should influence parents on which school they choose?

“Location matters. It sounds simple, but can be very impactful to family life. Other factors include whether a school is faith-based or secular, and whether each school has a coed or single-sex student body. Tuition price matters, and many parents are interested in which type of extracurricular activities and programs are available to students. Often, parents will look at a school’s strength in different academic areas and programs such as theater, band, arts, sports, and AP classes to help better their idea of which school best fits the interests and needs of their child. Those are some of the bigger factors, but there are also many smaller factors that may influence a parent’s choice of school. Visiting school campuses and learning each school’s mission is essential to identifying which factors are important to your family and to your child’s education.”

How can students receive financial assistance? Are there different types of financial assistance, and when should students start applying for assistance?

“Most independent schools give needbased financial aid. When applying for financial aid, it is a process that uses third-party vendors to determine what level of aid is right for that child. There are often misconceptions on what finan-

cial aid means and looks like; it is not an all-or-nothing case of either paying full tuition or no tuition. Rather, financial aid allows parents to pay a modified tuition based on your economic situation. Schools welcome an economically diverse population, and financial aid is a great way for parents to receive a tuition price that is economically feasible based on their individual circumstance.

It’s a really exciting time right now because many independent schools are beginning to participate in the Educational Savings Account, a state program that offers need-based financial aid. M.O.S.T. (Memphis Opportunity Scholarship Trust) is also a popular need-based financial aid program that gives students hundreds of thousands of dollars in scholarships every year.”

Do you have any final advice for parents looking to send their children to an independent school?

“My biggest piece of advice for parents who are in the process of deciding which school is the best fit for their child is to visit each campus. Investigate the incredible variety of schools in the MAIS and you will find an education that is a great fit for your child. Admissions offices want parents to visit, ask questions, and take tours; the schools that align with your own factors and values will become more apparent through a hands-on experience of learning about each school.”

◗ Bodine School

◗ Bornblum Jewish Community School

◗ Briarcrest Christian School

◗ Christ Methodist Day School

◗ Christ the King Lutheran School

◗ Christian Brothers High School

◗ Collegiate School of Memphis

◗ Concord Academy

◗ Evangelical Christian School

◗ Fayette Academy

◗ First Assembly Christian School

◗ Grace-St. Luke’s Episcopal School

◗ Harding Academy

◗ Hutchison School

◗ Lamplighter Montessori School

◗ Lausanne Collegiate School

◗ Madonna Learning Center

◗ Margolin Hebrew Academy

◗ Memphis University School

◗ New Hope Christian Academy

◗ Northpoint Christian School

◗ Our Lady of Perpetual Help

◗ Presbyterian Day School

◗ Rossville Christian Academy

◗ St. Agnes Academy / St. Dominic School

◗ St. Benedict at Auburndale High School

◗ St. Francis of Assisi Catholic School

◗ St. George’s Independent School

◗ St. Mary’s Episcopal School

◗ Tipton Rosemark Academy

◗ Trinity Christian Academy

◗ Westminster Academy

◗ Woodland Presbyterian School

New Hope Christian Academy

3000 University Street, Memphis, TN 38127

901.358.3183

• admissions@newhopememphis.org • newhopememphis.org

Building a better community one student at a time

New Hope Christian Academy is an urban, college-preparatory elementary school providing students with a challenging, intellectual, and Christ-centered education. Serving more than 400 students from 3 years old to 6th grade, New Hope is rooted in the heart of the Frayser community of Memphis, and built upon the core pillars of teaching, learning, and discipleship. Through teaching, hands-on learning, and Christ-centered discipleship, we strive to equip each child with the necessary tools to pursue a college education and serve as God’s image-bearers. We place a unique emphasis on the immediate community in which the school is located and develop long-lasting relationships with students, families, partner schools, and churches. Almost 90 percent of the school’s operational budget is donation-funded, and community partners help us provide students with an educational opportunity unlike any other.

From our Urban Farm to our STEM SmartLab, New Hope provides unique hands-on academic experiences and opportunities for students. Our Alumni Support Office maintains and strengthens relationships with graduates by extending the vision of New Hope — equipping students with the tools necessary to serve as God’s image-bearers, while effectively pursuing high school graduation, college education, and the vocation to which the Lord leads them. Open enrollment begins each year in November and limited spots are available. ESA vouchers will be accepted for all K-6 applicants.

Presbyterian Day School

4025

At Presbyterian Day School, we know how to reach boys, teach them, and channel their energies in the most positive and productive ways.

In our 75th year of teaching boys, PDS knows they wiggle and squirm, they delight in getting their hands dirty, and their minds sometimes wander. (That’s okay!)

Boys are curious, thrive when they are active and learn best through experiential approaches. At PDS, we let boys move, inquire, and think out loud. This isn’t just a boys’ school. It’s a school built for boys — and all the ways they learn, grow and do.

Here, boys (two years old through sixth grade) learn how to become better thinkers, problem solvers and citizens. With the launch of our Cultural Expeditions program, we are expanding opportunities to experience the world. A focus on global learning allows for a safe environment where our boys connect to the wider world, opening the door to deeper empathy and respect for diverse individuals, cultures and beliefs.

PDS is committed to the whole boy; nurturing the heart, soul, mind and body. Our character education program offers age-appropriate lessons on the virtues of manhood and small-group meetings with mentors on campus. Knowing boys are more comfortable embracing multiple roles in an all-boy setting, we offer art, choral and instrumental music, our own intramural league, competitive sports, robotics and more. At PDS, each boy can develop his own interests with the love and support of his teachers, mentors, coaches, parents, and classmates.

PDS is where boys thrive.

St. George’s Independent School

Tomorrow’s leaders are in school today — and St. George’s Independent School is actively shaping them. Across its three campuses, students from 6 weeks through 12th grade build meaningful relationships with the area’s leading educators to strengthen academic growth and uncover individual talents.

The youngest Gryphons learn through integrated, hands-on lessons that build foundational knowledge for advanced studies and emphasize character development. In middle school, students navigate a time of self-discovery through adult-guided opportunities to refine their burgeoning co-curricular interests and delve deeper into complicated academic topics. And in high school, students excel in their rigorous coursework while honing talents in the arts, athletics or social endeavors — which prepares them to enroll in internationally renowned colleges and universities.

With hundreds of acres spread across three campuses in Memphis, Germantown and Collierville, St. George’s is proud to have the largest academic, athletic and natural footprint of any private school in the Mid-South. Students can learn teamwork in top-tier sports facilities, explore the natural world by kayaking on the Wolf River, or mountain bike through miles of trail — all without leaving our campuses. St. George’s students have access to unparalleled opportunities to learn, grow and thrive.

Throughout a student’s time at St. George’s, the school’s Episcopal identity shapes how they engage with their peers, instructors and the world around them, promoting a culture that encourages them to nurture their family’s beliefs while learning alongside people who are different from them.

This fall, St. George’s is planning several private and small-group admission events for interested families. You can visit our website or call our admission office to learn about which opportunities will be the best fit for your family.

St. Mary’s Episcopal School

60

901.537.1405

Girls Are Remarkable.

For more than 175 years, we have provided girls in Memphis with the finest education possible. Our story includes some of the earliest female leaders in Memphis, the Episcopal sisters of St. Mary, who at their own peril cared for the Memphis community during the yellow fever epidemic of 1878. Their legacy of service and commitment to principles continues to inspire generations of St. Mary’s girls to grow into young women of integrity, compassion, and confidence.

We are a community of individuals from different neighborhoods, ethnic backgrounds, and faiths who respect one another’s differences and honor our shared values. Our students are creative, collaborative, motivated, empathetic, and inspiring. We enjoy relationships based on trust, we encourage each other through challenges, and we take joy in one another’s accomplishments. Every teacher, every lesson, and every resource is dedicated to how girls learn best. In an all-girls setting, students feel comfortable articulating their thoughts and beliefs, and faculty and administrators make it clear that what students say is heard, considered, and valued. St. Mary’s provides a supportive, nurturing environment where girls are encouraged to take healthy risks and explore the boundaries of what is possible. Each girl learns to recognize her own talents and strengths so that she may pursue her interests, discover new opportunities, and reach her individual potential. Whatever her interests, she can be herself here and take advantage of all St. Mary’s has to offer.

Westminster Academy

2520 Ridgeway Road, Memphis, 38119

901.380.9192 • info@wamemphis.com • wamemphis.com

What is the purpose of education? Admission to college? High test scores? Or something greater?

At Westminster Academy, we equip students to pursue God’s truth, goodness, and beauty in the world around them — all while preparing them for any path they choose upon graduation. The purpose of a classical Christian education is to train the soul to love that which is worth loving.

We aim to instill this love of learning through hands-on experience, classroom discussions, joyful play, and involvement in the community. Our students experience God’s beauty and goodness through rich literature selections and in service of others. They delve into His truths through deep discussions in the classroom, and make connections to the wider world while traveling both domestically and abroad during the Upper School years. Through programs like our House system, athletics, and the Protocol course, we strive to cultivate healthy competition, wisdom, and virtue in our students, further equipping them to love and honor their neighbors and fellow students.

As a result, Westminster faculty and parents create a unique community with one goal: to graduate well-prepared students who have a love for learning and for the Lord.

We invite you to reconsider the purpose of education, and discover the beauty of a classical Christian education!

Bodine School

2432 Yester Oaks Dr., Germantown, TN 38139 901.754.1800 • bodineschool.org

communications@bodineschool.org

Christ the King (CTK) School

5296 Park Ave., Memphis, TN 38119 901.682.8405 • ctkschool.com

Bodine School serves students in grades 1-6 who have been diagnosed with dyslexia. The core curriculum at all grade levels focuses on fundamental skills in language arts and mathematics, while the cornerstone of Bodine’s language arts instruction is the daily Orton-Gillingham (O-G) lesson. O-G instruction is delivered in class sizes of ten students or fewer, and all classroom teachers participate in intensive, ongoing O-G training. Bodine School’s Instructional Program was recently accredited by the Academy of Orton-Gillingham Practitioners and Educators (AOGPE), demonstrating Bodine’s commitment to dyslexia remediation.

Christ The King

• Best Kept Secret in Memphis!

• Christ Centered Education

• Small Class Sizes

• Family Atmosphere

• Students test TWO LEVELS ABOVE grade level

• Low Teacher-to-Student Ratios

Call 682-8405 to schedule a tour today!

2023 Guide to Memphis Area Independent Schools

Bodine School

2432 Yester Oaks Dr., Germantown, 38119 • 754-1800 • bodineschool.org • Grades: 1-6. Serves students with dyslexia and dyslexia-related reading differences.

Bornblum Jewish Community School

6641 Humphreys Blvd., 38120 • 747-2665 • bornblum. org • Student body: co-ed • Grades: K-8 • Tuition: Kindergarten - $10,500; 1-8 - $12,400 • Enrollment/ student-faculty ratio: 110; 4:1 • Religious affiliation: Jewish • Before- and after-school care: yes

Briarcrest Christian Schools

76 S. Houston Levee, Eads, 38028 • 765-4605 • briarcrest.com • Student body: co-ed • Grades: Age 2 yrs.-12 • Tuition: $5,500-$18,400 • Enrollment: 1,720; Student/teacher ratio: 10:1 • Religious affiliation: nondenominational Christian • Before- and afterschool care: yes

Christ Methodist Day School

411 S. Grove Park, 38117 • 683-6873 • choosecmds.org • Student body: co-ed • Grades: 2K-6 • Tuition: $2,705$14,400 • Enrollment/student-faculty ratio: 540; 9:1 • Religious affiliation: Christian • Before- and afterschool care: yes

Christ the King Lutheran School

5296 Park, 38119 • 682-8405 • ctkschool.com •

Student body: co-ed • Grades: Age 18 mos.-8 • Tuition: $8,500-$9,950 • Enrollment/student-faculty ratio: 220; 11:1 • Religious affiliation: Christian • Special Ed classes: PLUS, Discoveries, Horizons, Honors • Before- and after-school care: yes

Christian Brothers High School 5900 Walnut Grove, 38120 • 261-4900 • admissions@cbhs.org • cbhs.org/discover • Student body: male • Grades: 9-12 • Tuition: $18,675 • Enrollment/student-faculty ratio: 720; 12:1 • Religious affiliation: Lasallian Catholic • Before- and after-school care: yes

Collegiate School of Memphis

3353 Faxon Ave., 38122 • 591-8200 • collegiatememphis. org • Student body: co-ed • Grades: 6-12 • Tuition: $12,950-$13,100 • Enrollment/student-faculty ratio: 365; 12:1 • Religious affiliation: nondenominational Christian

• Before- and after-school care: after only

Concord Academy

4942 Walnut Grove, 38117 • 682-3115 • concordacademy.com • Grades: 6-12. Tuition: $13,629-$14,358

• Enrollment/student-faculty ratio: 65; 1:6 • Serves students with learning and social disabilities.

Evangelical Christian School Main Campus

7600 Macon Rd., 38018 • 754-7217 • ecseagles.com • Student body: co-ed • Grades: 6-12 • Tuition: $6,200$16,800 • Enrollment/student-faculty ratio: 850; 7:1

• Religious affiliation: nondenominational Christian.

Additional Location: 1920 Forest Hill-Irene • 754-4420

• Grades: Little Eagles (age 2)-5 • Before- and afterschool care: yes

Fayette Academy

15090 Hwy. 64, Somerville, 38068 • 465-3241

• fayetteacademy.org • Student body: co-ed • Grades: PK3-12 • Tuition: $3,975-$8,925 • Enrollment/ student-faculty ratio: 600; 15:1

• Religious affiliation: nondenominational Christian • Before- and afterschool care: yes

First Assembly Christian School

8650 Walnut Grove, Cordova, 38018 • 458-5543 • facsmemphis.org • Student body: co-ed • Grades: PK-12 • Tuition: $6,440-$12,630 (student services additional fee)

• Enrollment/student-faculty ratio: 509; 11:1 • Religious affiliation: multi-denominational, evangelical Christian

• Before- and after-school care: yes (elementary)

Grace-St. Luke’s Episcopal School

246 S. Belvedere, 38104 • 278-0200 • gslschool.org • Student body: co-ed • Grades: Little Lukers: Ages 2-8

• Tuition: $6,740-$20,970 • Enrollment/student-faculty ratio: 450; 8:1 • Religious affiliation: Episcopal • Beforeand after-school care: yes

Harding Academy

1100 Cherry Rd., 38117 • 767-4494 • hardinglions. org • Student body: co-ed • Grades: K-12 • Tuition: Kindergarten: $12,695; Grades 1–5: $14,395; Grades 6-8: $16,095; Grades 9-12: $17,595 • Enrollment/studentfaculty ratio: 672; 6.3:1 • Religious affiliation: Christian • Before- and after-school care: yes. Additional Locations: Little Harding, 1106 Colonial, 38117 • 767-2093 • Grades: Age 6 weeks -Jr.K

Hutchison School

1740 Ridgeway, 38119 • 761-2220 • hutchisonschool. org • Student body: female • Grades: PK2-12 • Tuition: $5,980-$25,950 • Enrollment: 815; Student-faculty ratio: 8:1 • Religious affiliation: nonsectarian • Before- and after-school care: yes

Lamplighter Montessori School

8563 Fay Rd., 38018 • 901-751-2000 • lamplighterschool.org • Student body: co-ed • Grades: Age 18 mos.-8 • Tuition: $8,100-$16,300 •

Enrollment/student-faculty ratio: 190; 5:1/12:1 •

School Religious

Religious affiliation: nonsecular • Before- and after-school care: yes

Lausanne Collegiate School

1381 W. Massey, 38120 • 474-1000 • lausanneschool.com • Student body: co-ed

Lausanne nonsectarian

• Grades: PK2-12 • Tuition: $13,198-$26,588 • Enrollment/student-faculty ratio: 925; 7:1 •

Religious affiliation: nonsectarian • Beforeand after-school care: yes

Madonna Learning Center

7007 Poplar, Germantown, 38138 • 752-5767 • madonnalearning.org • Ages: 4-40+ • Tuition: $15,550 • Provides individualized support for special-needs children and adults • Religious affiliation: Christian • Beforeschool care: yes

Margolin Hebrew AcademyFeinstone Yeshiva of the South

390 S. White Station, 38117 • 682-2400 • mhafyos.org • Grades: PreK-12/co-ed (PK3-8), female (9-12), male (9-12)

Presbyterian Day School

4025 Poplar, 38111 • 842-4600 • pdsmemphis.org • Student body: male • Grades: Age 2 years-6 • Tuition: $6,380-$23,660 • Enrollment/student-faculty ratio: 500; 9:1 • Religious affiliation: Presbyterian • Before- and after-school care: yes

Rossville Christian Academy

St. Mary’s Episcopal School

60 Perkins Extd., 38117 • 537-1472 • stmarysschool.org •

Student body: female • Grades: Age 2 yrs.-12 • Tuition: $4,400-$25,425 • Enrollment/student-faculty ratio: 930; 9:1 • Religious affiliation: Episcopal • Before- and afterschool care: after only

Tipton-Rosemark Academy

8696 Rosemark, Millington, 38053 • 829-6500 • tiptonrosemarkacademy.net • Student body: co-ed

• Enrollment/student-faculty ratio: 215; 4:1

• Tuition: $8,500-$20,343

• Religious affiliation: Jewish • Before- and after-school care: after only

Memphis University School

6191 Park, 38119 • 260-1300 • musowls.org • Student body: male • Grades: 7-12

• Tuition: $24,500 • Student-faculty ratio: 7:1

• Religious affiliation: nondenominational • Before- and after-school care: after only

New Hope Christian Academy

3000 University St., 38127 • 358-3183 •

newhopememphis.org • Student body: co-ed • Grades: PK3-6 • Tuition: $12,500 (financial aid available, needbased on a sliding scale) • Enrollment/student-faculty ratio: 421; 16:1

• Religious affiliation: nondenominational Christian • Before- and after-school care: after only, K-6

Northpoint Christian School

7400 Getwell Rd., Southaven, MS, 38672 • 662-349-3096 • ncstrojans.com • Student body: co-ed • Grades: PreK312 • Tuition: $7,475-$11,925

• Enrollment/student-faculty ratio: 1,100; 15:1

• Religious affiliation: Christian • Beforeand after-school care: yes

Our Lady of Perpetual Help School

8151 Poplar, Germantown, 38138 • 753-1181 • olphowls. org/ • Student body: co-ed • Grades: PK-8 • Tuition: $3,300-$8,600 • Enrollment/student-faculty ratio: 235, 11:1 • Religious affiliation: Catholic • Before- and afterschool care: yes

280 High St., Rossville, 38066 • 853-0200 • rossvillechristian.com • Student body: co-ed • Grades: PK-12 • Tuition: $7,478-$10,597 (financial aid available) • Enrollment/student-faculty ratio: 400; 14:1 • Religious affiliation: Interdenominational Christian • Before- and after-school care: Yes

St. Agnes Academy/St. Dominic School

4830 Walnut Grove, 38117 • 767-1356 • saa-sds.org • Student body: St. Agnes, female; St. Dominic, male • Grades: 2K-12 (girls), 2K-8 (boys) • Tuition: $5,900-$21,200 • Enrollment/student-faculty ratio: 775; 12:1 • Religious affiliation: Catholic • Before- and after-school care: yes

St. Benedict at Auburndale High School

8250 Varnavas at Germantown Pkwy., Cordova, 38016 • 260-2840 • sbaeagles.org • Student body: co-ed • Grades: 9-12 • Tuition: $13,325 • Enrollment/studentfaculty ratio: 500; 16:1 • Religious affiliation: Catholic • Before- and after-school care: no

St. Francis of Assisi Catholic School

2100 N. Germantown Pkwy., Cordova, TN 38016 • 901-388-7321 • sfawolves.org/ • Student body: co-ed • Grades: 2K-8 • Enrollment/student-faculty ratio: 400; 14:1 • Before and after school care: yes

St. George’s Independent School

1880 Wolf River Blvd., Collierville 38017 • 457-2000 • sgis. org • Student body: co-ed • Grades: PK-5 Germantown & Memphis locations • Grades: 6-12 at Collierville • Tuition: $10,185-24,395 • Enrollment/student-faculty ratio: 1,040 (all locations); 9:1 • Religious affiliation: Episcopal • Before- and after-school care: yes (PK-8th). Additional Locations: Germantown Campus, 8250 Poplar, 38138 • 261-2300 • Grades: PK-5; Memphis Campus, 3749 Kimball Avenue, 38111 • 261-3920 • Grades: PK-5

• Grades: K2-12 • Tuition: $6,794-$11,743 • Enrollment/ student-faculty ratio: 657; 15:1 • Religious affiliation: nondenominational Christian • Before- and afterschool care: yes

Trinity Christian Academy

10 Windy City Rd., Jackson, TN, 38305 • 731-668-8500

• tcalions.com

• Student body: co-ed • Grades: PK–12

• Tuition: $6,794-$11,743 • Little Lions: Infants - age

3 • Tuition: $804-$911 monthly. Little Lion students can enroll in a 10- or 12-month pay plan. Enrollment/ student-faculty ratio: 690; 9:1 • Religious affiliation: Christian, Interdenominational • Before- and afterschool care: yes

Westminster Academy

2520 Ridgeway Rd., 38119 • 380-9192 • wamemphis.com

• Student body: co-ed • Grades: JK-12 • Tuition: $7,435$15,053 • Enrollment/student-faculty ratio: 445; 6:1 • Religious affiliation: Classical Christian • Before- and after-school care: yes

Woodland Presbyterian School

5217 Park, 38119 • 685-0976 • woodlandschool. org • Student body: co-ed • Grades: Age 2 years-8 • Tuition: $4,300-$16,900 (tuition assistance available) • Enrollment/student- faculty ratio: 340; 7:1 • Religious affiliation: Presbyterian • Before- and afterschool care: yes

St. Francis of Assisi School

2100 Germantown Pkwy • Cordova, TN 38016 901.381.2548 • sfawolves.org

St. Francis of Assisi Catholic School educates students, grades 2K through 8, and has built a reputation of producing academic leaders and preparing students for the top high schools in Memphis. Since founded in 2004, SFA has produced 16 Valedictorians, 10 Salutatorians, 15 National Merit Finalists and 20 National Merit Commended Scholars. SFA has been on the leading edge of integrating technology into the classroom to promote interaction, collaboration, and engagement. We provide all students with 1:1 Apple devices and all classrooms are equipped with Promethean Boards or Apple TVs. With Project Lead the Way STEM Courses, students become problem solvers and effective communicators for a complex and challenging world. Why join SFA School? High standards, a moral foundation and compassion that our children and society need right now. We have a place for your child to grow in mind and spirit.

Open House: November 7, 5-7 PM • January 30, 9-11 AM

Woodland Presbyterian School

5217 Park Ave. • Memphis, TN 38119 901.685.0976 • woodlandschool.org

Since 1956, Woodland Presbyterian School has strived to teach the whole child: academically, spiritually (Christ centered), creatively, socially, and emotionally. While academics are the primary focus, students are also prepared to be productive members of society.

A co-educational environment prepares Woodland students to work with, solve problems with, and communicate with people that think differently, process information differently, and interact differently than themselves. Co-education encourages collaboration among girls and boys where students are exposed to a “real-world environment”.

Embracing academic excellence, spiritual development, social consciousness, community collaboration, and a positive self-concept is Woodland’s mission for each child.

Lausanne develops the individual talents, intellects, creativity and character of boys and girls through innovative teaching strategies and passionate and engaged learning within our diverse PK2 through 12th grade International Baccalaureate setting. Rigorous academics for the individual student help us build confident leaders ready to make the world a better place. Learn more at lausanneschool.com

We’ve been flying for fifty years.

Briarcrest taught me a strong work ethic. And how to develop as a whole person–athletically, academically and spiritually. That work ethic and confidence instilled in by my coaches and teachers has allowed me to literally soar in my career.”

Lucian Murdock, Class of ‘17 Space-X Engineer

901 HEALTH

continued from page 42

ger recovery,” she says. “I think I was out maybe five weeks full-time and then another six weeks part-time. But I had my knee surgery on March 17. And on Memorial Day weekend, I did a twomile hike on an off-road path along the river.”

“I just learned a few weeks ago that I was actually on the new medication during the trial,” she continues. “I was kind of hoping that I wouldn’t have been on it — that I was just that badass on my own! But it turns out I did have the medication.”

“The whole sports medicine thing, whether it’s from us at OrthoSouth, or from Campbell Clinic or OrthoOne, is a team effort. Honestly, it starts with our families. They have to be supportive. And then we have a group of people behind us, our medical assistants and people at the front desk. We have a whole supportive team behind us.”

e whole experience has left LaRue appreciating how many specialists cross paths with a patient, and how seamlessly they work together. “I think part of my recovery, too,” she adds, “was that I did the physical therapy at Campbell Clinic. And for both surgeries I had excellent physical therapists.” That’s a point that Christian underscores as well. “ e whole sports medicine thing,” he says, “whether it’s whether it’s from us at OrthoSouth, or from Campbell Clinic or OrthoOne, is a team effort. Honestly, it starts with our families. ey have to be supportive. And then we have a group of people behind us, our medical assistants and people at the front desk. We have a whole supportive team behind us.”

And part of that team, he stresses, includes those who are working with student-athletes in the region, to focus on avoiding injuries in the first place — a type of outreach in which Campbell Clinic also engages. “One of the major advances that I’ve seen in my 30 years is that we’re now much more proactive,” says Christian. “We know more now about how to prevent injuries rather than just picking up the pieces afterwards.”

at would have been very welcome to young Wesley LaRue when she was sticking landings on her beleaguered knees, back in the day. And yet LaRue’s rather pleased with how things turned out, all in all. Less than a year after her knee replacement, and more than a year past her hip replacement, she’s already resuming that embrace of the great outdoors that she’s always loved. And she’s not alone out there.

“I have a young son,” she says. “We love to ride our bikes, and then go for walks. And that was a lot of my motivation for seeing these surgeries through. I wanted to be able to keep up with him.” She pauses for a moment, then laughs and adds, “ ere’s no chance of that! But at least I can keep him in sight.”

— Dr. Claiborne “Chip” Christian ORTHOSOUTH

EMPOWERING HEARTS

The 2023-2024 Mid-South Go Red for Women Movement

The stage is set, the excitement is palpable, and the cause is powerful. On ursday, September 28, 2023, the 2023 Mid-South Go Red for Women movement’s culmination celebration, the Luncheon, will take center stage, promising to be a momentous event. e American Heart Association’s Go Red for Women movement, fearlessly led by 2023 Chair Leslie Daniel, is gearing up to make a resounding impact on women’s health, both locally and across the globe. With a renewed sense of purpose, this year’s luncheon is set to inspire, educate, and create a profound change for women’s heart health.

AN UNFORGETTABLE EVENT EXPERIENCE

The Hilton Memphis will be buzzing with enthusiasm as doors open at 10:30 a.m. for the highly anticipated Health and Wellness Expo. Prepare to be amazed as you enter a vibrant space, buzzing with vendors who wholeheartedly support women’s overall well-being — both mental and physical. From sought-after lifestyle products to lifesaving CPR demonstrations, each booth is carefully curated to provide valuable information, practical tips, and products that can make a real difference in your daily life. Take part in interactive sessions on stress management, mindfulness, and nutrition as you discover practical tips for maintaining a balanced and heart-healthy lifestyle.

What’s more, the Expo will feature booths with exciting giveaways, including a chance to win a $500 shopping spree from Dillard’s Wolfchase. e lucky winners will be announced during the program, adding an element of anticipation to the already thrilling day.

At 11:30 a.m., the grand Luncheon commences, kicking off with the highlight of the day — the Survivor Fashion Show, sponsored by Dillard’s Wolfchase. Brace yourself for heartfelt testimonies from local heart and stroke survivors, who embody the strength and resilience of women battling cardiovascular diseases. Witness the indomitable spirit of women who have triumphed over adversity as they grace the runway with courage and style. e honored survivor of 2023 is Lennon Laurenzi, along with her mother, Lindsey, and her family.

e Go Red for Women movement is more than just an annual Luncheon; it’s a dedicated campaign designed not just to support a cause but to build a community that rallies behind the mission of empowering women’s heart health.

UNDERSTANDING THE RISKS OF WOMEN’S HEART HEALTH

It is crucial to recognize that heart disease is the leading cause of death among women globally, taking the lives of nearly 17.8 million women every year. Alarmingly, approximately 90 percent of all U.S. women possess one or more risk factors for developing heart disease, such as high blood pressure, high cholesterol, physical inactivity, poor diet, obesity, and diabetes.

e impact of heart disease extends beyond mortality, affecting one in three women, taking an emotional toll on families and communities alike. e Go Red for Women movement’s urgent call to action emphasizes the importance of understanding the warning signs and advocating for gender-specific healthcare. Around 80 percent of cardiac events can be prevented through education and lifestyle changes. By shining a spotlight on heart disease as the leading cause of death among women, the Go Red for Women movement has raised awareness and inspired lifesaving action.

MAKING A DIFFERENCE

The Mid-South Go Red for Women movement not only supports the national Go Red for Women movement but also celebrates local initiatives that are driving change. e campaign’s annual spring event, STEM Goes Red, recently engaged 100 students from Memphis-Shelby County Schools at the University of Memphis. e program emphasized interactive learning experiences and

mentorship opportunities, igniting curiosity and passion for STEM fields. Eighth-grade girls connected with successful women leaders, exploring the possibilities within STEM careers. Additionally, the movement collaborated with Ring Container to provide under-desk bikes to schools, promoting physical activity and healthier habits among students.

Since February, the movement has honored nine outstanding local women nominated for their leadership and commitment to making a positive impact in their community. rough their efforts, these women raised over $50,000 to support longer and healthier lives across the Mid-South community.

e Mid-South Go Red for Women movement’s impact extends far and wide. e movement’s commitment has become a powerful force globally, collaborating with communities worldwide to address cardiovascular diseases. By funding research, promoting healthy lifestyles, and advocating for gender-specific healthcare, the movement is bringing about positive change on an international scale.

LET’S FIGHT, TOGETHER

Your presence at the 2023 Mid-South Go Red for Women Luncheon is not just appreciated; it is crucial. By attending this event, you will have a unique opportunity to join hands with like-minded individuals, making a lasting impact on women’s heart health and becoming a part of a larger mission to create a world where heart disease is no longer the leading cause of death for women. Your support will help fund research, educational programs, and access to lifesaving healthcare for women in need.

Join us at the Mid-South Go Red for Women Luncheon on ursday, September 28, 2023, at the Hilton Memphis, and together, we can make a difference in women’s heart health. e event will run from 10:30 a.m. to 1:00 p.m., creating an unforgettable experience that empowers hearts and saves lives.

For more information and to secure your spot, please visit memphisgored.heart.org or reach out to Go Red for Women Director, Kate Staggs, at kate.staggs@heart.org.

THANK YOU 2023 SPONSORS

The Mid-South Go Red for Women movement is made possible by the support of its sponsors, including national sponsor CVS Health; Signature Healthcare Sponsor Regional One Health; and Signature Heart for Schools Sponsor Ring Container Technologies; and local sponsors

Encompass Health, Dean & Associates, Leslie & John Daniel, Kroger, Orgill, AutoZone, First Horizon Foundation, TVA, La Prensa Latina Media and Cumulus Media ,

Where Flavor Is King

Nick Zorbino brings a creative touch to Dory’s bar menu.

BY BRUCE VANWYNGARDEN

After studying journalism at Ole Miss, Nick Zorbino decided a career chasing down news stories wasn’t for him, so he turned to what he knew — restaurant work.

“I didn’t really enjoy journalism,” he says, “and I’d worked in a lot of kitchens, so that was what was on my résumé, and that’s where I ended up after college.” After a short restaurant stint in Oxford, the CBHS grad returned to Memphis in 2012, and again found himself working in a restaurant.

“I discovered I liked being in kitchens and learning flavors and how they work together,” he says. “After a while, I got the opportunity to tend bar and found that I enjoyed that, too.”

Zorbino eventually left kitchen work behind and took a job behind the bar at Global Café. “I sold a lot of margaritas,” he says, with a smile. “After that, I poured at the Pumping Station, and I really enjoyed myself there. It opened my eyes to what the job could be and set a baseline for what was next.”

What was next was Dory, Chef David Krog’s fine-dining restaurant on Brookhaven Circle in East Memphis. “I can’t say enough good things about David,” Zorbino says. “I’m so impressed with his cooking abilities and skills. He’s taught me a lot about how flavors work. And he has a thing about not wasting anything, which I admire. When he cuts onions, for example, he doesn’t throw away anything. He grinds the leftover pieces into a powder that he uses for seasoning.”

And Zorbino has taken Krog’s “no waste” mantra to heart. He noticed that the restaurant was using a lot of corn and that the husks were not being utilized. Cue internet search. “I was scrolling on my phone one night and I came

across this Instagram where a guy was making syrup from charred corn husks. I had to try it.”

“Mmmm. Charred corn husk syrup,” I think. “ is ought to be good.”

Zorbino hands me a small flat stick and urges me to dip it into a ramekin of dark liquid and have a taste. And it’s delicious! Syrupy and sweet and rich.

“How do you make this?” I ask. “It’s not just burned corn husks, right?”

“We take portions of husks and char them on a grill, then put them in water to make a stock,” he says. “After you add a small pinch of sugar, it eventually turns into a kind of molasses.”

“So, what do you do with this molasses?” I ask.

“I use it in a cocktail that I’m going to make for you.”

e man displays excellent segue skills, one must admit.

“It’s on our summer/fall drink menu and it’s called ‘Ash Wednesday,’” says Zorbino. “It was also on our spring/summer menu, but we’re keeping it around for another couple of months.”

“So, what’s in the ‘Ash Wednesday’ besides ashes?”

“It starts with Curamia tequila,” he says. “ en we add Amaro Averna, some pineapple and Meyer lemon shrub, and, of course, the charred corn husk syrup. I coat the rim of a rocks glass with a mixture of salt and ground toasted sesame seeds.

e idea being that it looks like a black-sand beach. It’s a tropical-tasting drink.”

Some real thought went into this cocktail, I think. It’s a

flavor-balancing act in a glass. After a couple of minutes of pouring and shaking, Zorbino sets the drink on the black bar-top and it is indeed a thing of visual beauty. But how will it taste?

I needn’t have worried. e “Ash Wednesday” is at first tangy and sweet from the lemon and pineapple, but there’s a slight smokiness that comes into play, as well. And while I’m not usually a big salt-on-the-rim guy, this mixture really works and, yes, balances the cocktail per fectly.

Before I leave, Zorbino hastens to remind me that Dory

has recently shifted from their chef-selected tasting menu to an à la carte approach. “We’re excited by the change,” he says. “It gives customers more flexibility in what they can order, and rather than being reservation-only, we’re also able to have walk-ins.”

Which is your cue, dear reader, to walk into Dory and ask Nick for an “Ash Wednesday” cocktail. It’s so tasty it’ll make you want to smudge your forehead.

Dory is located at 716 W. Brookhaven Circle.

above: Nick Zorbino serves an “Ash Wednesday.”

Bounty on Broad

Nate Oliva steps back into the kitchen with a new gluten-free menu on Broad Avenue.

BY SAMUEL X. CICCI

myself going back to a restaurant,” says Oliva, whom Memphians likely know from his time as chef de cuisine at Erling Jensen, along with stints at Local and former Cooper-Young haunt Ink. “But an influential figure in my life, [longtime local chef] Mac Edwards, introduced me to [Bounty owner] Mason Jambon.” The fit felt right to Oliva, and he officially took up chef duties in January.

“I was excited for the gluten-free challenge here ... it certainly requires me to think outside the box. I’ve learned so much in the months since I took this role, and it really lets me hone my craft while serving food that I love.”

“I was excited for the gluten-free challenge here,” adds Oliva. “ at was something I’d never really done before, and it certainly requires me to think outside the box. Believe me, it’s a lot easier to use flour that’s made with wheat; it’s ten times the price for gluten-free flour, too. But I’ve learned so much in the months since I took this role, and it really lets me hone my craft while serving food that I love.”

Oliva has revamped almost the entire menu, but retained a few Bounty mainstays. e Brussels sprouts, for example, continue to be a big hit, the dish strengthened by small tweaks from Oliva’s team. e fried sprouts, accen-

Fading sunlight streams through the large windows of Bounty on Broad during a ursday evening golden hour, casting a soft glow over chefs flitting about the ground floor’s open kitchen as they prepare for the dinner rush. Abstract paintings on the wall provide splashes of color, and plates emerging from the kitchen bear the same vivid hues thanks to meticulously constructed dishes full of fresh ingredients. On the surface, it might look like the same restaurant you’ve known for the better part of a decade, but a new chef at the helm builds on Bounty’s legacy and continues to push the boundaries of gluten-free dining.

Since opening in 2014, Bounty on Broad has transformed several times, as different owners and chefs have sought to put their own stamp on a restaurant that has long been an anchor for the Broad Avenue Arts District. e constant over the years has always been a wholly gluten-free menu. e restriction has turned off some chefs, while enticing

others drawn to culinary adventures. Nate Oliva, the latest to don the chef’s hat in Bounty’s kitchen, relishes the challenge, stepping back into the traditional restaurant world after a long break from the industry.

“Last summer, I had really started working on opening my food truck, Half Cocked, and honestly hadn’t really pictured

tuated with a zesty limonaldo, have an extra sweet-and-savory flair thanks to the addition of soft bits of prosciutto. Caramelized pears and walnuts add an extra luxurious toastiness to the classic. “ e Brussels sprouts were a dish that we had to keep, and my sous chef really added in all these great ingredients to make it better,” says Oliva. “ e shank was another foundational item, but we upgraded it from pork to a New Zealand lamb, which is a similar cut of meat, but has more depth of flavor.”

The menu’s new take on duck quickly caught my attention. Bounty’s duck breast combines the bird’s robust, almost gamey flavor with a mixture of naturally sweet accoutrements. Each ingredient complemented the next, the savory meat melding with a rich dollop of winter squash, fluff y as mashed potatoes, and all balanced out by brown butter gnocchi. e surprise hit, for me, was the stone fruit chutney, the small candied cuts of peachy sweetness fused with a spicy kick from a red chili mix. Hearty carrots and potatoes grounded all the flavors in between bites, and

Chef Nate Oliva

change. “I took some inspiration from my friend David Krog. Before he opened Dory, he did a side project called Gallery, which essentially put food on the table as if it were a piece of art, within a setting just filled with art. So he connected me with a local artist, Mosal [Morszart], and we had him curate some of his abstract pieces, filled with more colors and striking images, to adorn our walls and really make the space feel more warm.”

For Oliva, his new role at Boun-

ating a ‘yesteraunt.’ If the guests want something outside of our normal experience, then we say ‘yes, we can do that,’ and really strive to make it happen. And depending on the ingredients we have, and if they’re curious about something that might not be on the menu, it gives me a chance to whip something new up.”

by the end of the plate, it sure felt like a lot of bang for our buck.

Oliva is especially proud of the gnocchi that comes with the duck breast, evidence of his changing technique when it comes to tackling Bounty’s gluten-free approach. “People call me Nate, but my full name is Fortunato Oliva; I have an Italian background on my dad’s side, and have a huge passion for making pasta. I’ve been making gnocchi since my Erling days, and it’s really a labor of love. You have to make each one by hand, and I actually really like the way each piece doesn’t look perfect and identical. The gluten-free flour uses xanthan [gum] to give it that elasticity, and the stuff emulsifies in very small quantities, so you have to be careful or you’ll end up with something too chewy. So I feel like we achieved a very good potato gnocchi that’s delicious on its own merits.”

“We’re striving to be consistently excellent, basing our menu around high-quality ingredients to create the best dishes possible. If we keep the focus on dishes foundational to the restaurant, and to what I hope to convey as a chef, then that’s how we provide the best experience.”

The colors of the entire dish burst off the plate, creating a vivid tapestry of culinary artwork on the table. “Those organic baby carrots are just packed with flavor,” says Oliva. “They’re super colorful and kind of dazzle on the plate, and I think that really speaks to who I am as a chef.”

But the artistic approach extends beyond just the table. Oliva ran his eye over the restaurant’s decor when he took over, deciding that the building’s focus on pastoral artwork needed to

of ups and downs, to hear him tell it. And he credits all the different chefs he’s worked under for how he approaches hospitality. “I’ve made some mistakes, and I’ve had below-par nights in my history,” he says. “I was invited to do a private dinner for a big chef in town a long time ago, and it wasn’t my best work. He pulled me aside and told me not to focus on the things I thought I was supposed to do in the kitchen and just focus on being myself. That really stuck with me, and my menu here at Bounty really is the sum of who I am as a chef.”

Diners don’t have to focus on Bounty’s fixed menu. Adaptability is a key component of Oliva’s approach, and during our interview, he encourages guests to ask him to put together a tasting menu. “A big thing I picked up from Erling was what I call cre-

His first half-year at Bounty has seen plenty of packed dining rooms, and Oliva has high hopes for the restaurant’s future. “We’re striving to be consistently excellent, basing our menu around high-quality ingredients to create the best dishes possible,” he says. “If we keep the focus on dishes foundational to the restaurant, and to what I hope to convey as a chef, then that’s how we provide the best experience.”

Before standing up from the table, we had to try an order of the goat cheese cheesecake, a dessert “straight from my heart,” says Oliva. The goat cheese base provides an earthier, tart flavor (no excess sweetness here) that combines perfectly with the

top left to bottom right: Atlantic salmon with crispy bacon and Brussels sprouts. Angus rib steak with grilled asparagus. Duck breast with brown butter gnocchi. opposite page, bottom: Diver scallops with a curried cauliflower puree.

cake’s best feature: an espresso crust, made from ground-up animal crackers and New Orleans chicory coffee. The thicker crust adds a welcome texture alongside the soft cheese, and the coffee kick is the perfect capstone to an evening filled with excellent food.

Bounty on Broad is located at 2519 Broad Ave. Open for dinner 5–9 p.m. Wednesday and Thursday; 5–10 p.m. Friday and Saturday. Sunday brunch 11 a.m.–2 p.m. 410-8131. bountyonbroad.com

Memphis Dining Guide

A Curated Guide to Eating Out

MemphisMagazine offers this curated restaurant listing as a service to our readers. Broken down alphabetically by neighborhoods, this directory does not list every restaurant in town. It does, however, include the magazine’s “Top 50” choices of must-try restaurants in Memphis, a group that is updated every August. Establishments open less than a year are not eligible for “Top 50” but are noted as “New.” is guide also includes a representative sampling of other Bluff City eating establishments. No fast-food facilities or cafeterias are listed. Restaurants are included regardless of whether they advertise in MemphisMagazine; those that operate in multiple locations are listed under the neighborhood of their original location. is guide is updated regularly, but we recommend that you call ahead to check on hours, prices, or other details. Suggestions from readers are welcome; please contact Samuel X. Cicci at scicci@contemporary-media.com.

DOWNTOWN

117 PRIME—Restaurateurs Craig Blondis and Roger Sapp team up with Chef Ryan Trimm to recreate the traditional American steakhouse. Serving oysters on the half shell and a variety of surf and turf options. 117 Union. 433-9851. L, D, WB, X, $-$$$

ALDO’S PIZZA PIES—Serving gourmet pizzas — including Mr. T Rex — salads, and more. Also 30 beers, bottled or on tap. 100 S. Main. 577-7743; 752 S. Cooper. 725-7437. L, D, X, $-$$

THE ARCADE—Possibly Memphis’ oldest cafe. Specialties include sweet potato pancakes, a fried peanut butter and banana sandwich, and breakfast served all day. 540 S. Main. 526-5757. B, L, D (Thurs.-Sat.), X, MRA, $

AUTOMATIC SLIM’S—Longtime Downtown favorite specializes in contemporary American cuisine emphasizing local ingredients; also extensive martini list. 83 S. Second. 525-7948. L, D, WB, X, MRA, $-$$$

BACKLOT SANDWICH SHOP—Big sandwiches, breakfast bowls, and build-your-own-biscuits for breakfast, lunch, and an early supper. 265 S. Front St. 509-8612. B, L, D, $

BARDOG TAVERN—Classic American grill with Italian influence, Bardog offers pasta specialties such as Grandma’s NJ Meatballs, as well as salads, sliders, sandwiches, and daily specials. 73 Monroe. 275-8752.

B (Mon.-Fri.), L, D, WB, X, MRA, $-$$

BEDROCK EATS & SWEETS—Memphis’ only Paleo-centric restaurant, offering such dishes as pot roast, waffles, enchiladas, chicken salad, omelets, and more. Closed for dinner Sun. 327 S. Main. 409-6433.

B, L, D, X, $-$$

BELLE TAVERN—Serving elevated bar food, including a butcher board with a variety of meats and cheeses, as well as daily specials. 117 Barboro Alley. 249-6580.

L (Sun.), D, MRA, $

CAROLINA WATERSHED—This indoor/outdoor eatery, set around silos, features reimagined down-home classics, including fried green tomatoes with smoked catfish, a buttermilk fried chicken sandwich, burgers, and more. Closed Mon.-Thurs. 141 E. Carolina. 321-5553. L, D, WB, $-$$

CATHERINE & MARY’S—A variety of pastas, grilled quail, pâté, razor clams, and monkfish are among the dishes served at this Italian restaurant in the Chisca. 272 S. Main. 254-8600. D, SB, X, MRA, $-$$$

CHEF TAM’S UNDERGROUND CAFE—Serves Southern staples with a Cajun twist. Menu items include totchoes, jerk wings, fried chicken, and “muddy” mac and cheese. Closed Sun. and Mon. 668 Union Ave. 207-6182. L, D, X, $-$$

DINING SYMBOLS

B — breakfast

L — lunch

D — dinner

SB — Sunday brunch

CHEZ PHILIPPE—Classical/contemporary French cuisine with Asian and Nordic influences, presented in a luxurious atmosphere with seasonal tasting menus. Afternoon tea served Thu-Sun., noon-3:30 p.m. (reservations required). Closed Sun.-Tues. The Peabody, 149 Union. 529-4188. D, X, MRA, $$$$ CIMAS—It’s breakfast tacos, shrimp and grits, chilaquiles verdes, and plenty of other Southern and Latin-American twists at the Hyatt Centric. 33 Beale St. 444-3232. B, L, D, X, $-$$$

WB — weekend brunch

X— wheelchair accessible

MRA — member, Memphis Restaurant Association

$ — under $15 per person without drinks or desserts

$$ — under $25

$$$ — $26-$50

$$$$ — over $50

BEN YAY’S GUMBO SHOP—Spiritual successor to DejaVu, offering fresh and authentic Creole staples. 51 S. Main St., 779-4125. L, D, X, $-$$

BISHOP—Ticer and Hudman’s newest venture at the Central Station Hotel features upscale dishes in a French brasserie style. 545 S. Main St., 524-5247. L, D, X, $$-$$$

BLUEFIN RESTAURANT & SUSHI LOUNGE—Serves Japanese fusion cuisine featuring seafood and steak, with seasonally changing menu; also a sushi bar. 135 S. Main. 528-1010. L, D, X, $-$$

BRASS DOOR IRISH PUB—Irish and New-American cuisine includes such entrees as fish and chips, burgers, shepherd’s pie, all-day Irish breakfast, and more. 152 Madison. 572-1813. L, D, SB, $-$$

BY THE BREWERY—Breakfast and lunch café, with a focus on Southern-style biscuits, salads, and soups. 496 Tennessee St. 310-4341. B, L, $

CAFE KEOUGH—European-style cafe serving quiche, paninis, salads, and more. 12 S. Main. 509-2469. B, L, D, X, $

CAPRICCIO GRILL ITALIAN STEAKHOUSE—Offers prime steaks, fresh seafood (lobster tails, grouper, mahi mahi), pasta, and several Northern Italian specialties. 149 Union, The Peabody. 529-4199. B, L, D, SB, X, MRA, $-$$$$

THE CLOVER CLUB Southern fusion and internationally-inspired small plates at Hotel Indigo. 22 N. B.B. King. B, L, D, X, $-$$

COCOZZA AMERICAN ITALIAN—”The red sauce joint of your dreams” serves up classic Italian-American fare from the owners of Majestic Grille. Closed Sun. 110 Harbor Town Sq. 609-1111. D, X, $-$$

COZY CORNER—Serving up ribs, pork sandwiches, chicken, spaghetti, and more; also homemade banana pudding. Closed Mon. 735 N. Parkway. 527-9158. L, D, $

CURFEW—An elevated sports bar/American tavern concept by Top Chef contestant Fabio Viviani at the Canopy Memphis Downtown hotel. 164 Union Ave. B, L, D, X, $-$$

DOS HERMANOS KITCHEN—Breakfast and lunch concept by Eli Townsend in the renovated Cossitt Library. 33 S. Front. B, L, $ EVELYN & OLIVE—Jamaican/Southern fusion cuisine includes such dishes as Kingston stew fish, Rasta Pasta, and jerk rib-eye. Closed for lunch Sat. and all day Sun.-Mon. 630 Madison. 748-5422. L, D, X , $ FAM—Casual Asian restaurant serves sushi rice bowls, noodle bowls, sushi rolls, and spring rolls. Closed Sun. 149 Madison. 701-6666; 521 S. Highland. 249-2636. L, D, X, $

FANCY’S FISH HOUSE—Serving chef-inspired favorites at One Beale, including fresh, daily-caught fish and seafood, a raw bar, and signature dishes from the grill, with fabulous river views from the dining room and patio. 1 Dr. Martin Luther King Jr. Ave. #1. 589-3474. L, D, X, $$-$$$$ FEAST & GRAZE—Whipped goat toast, open faced grilled cheese, and other local pantry snacks and charcuterie boards. Closed Sun./Mon. 55 S. Main. 654-5926. L, X, $

FELICIA SUZANNE’S—Southern cuisine with low-country, Creole, and Delta influences, using regional fresh seafood, local beef, and locally grown foods. Entrees include shrimp and grits. Closed

Sun. and Mon. A Downtown staple at Brinkley Plaza, 383 S. Main. 5230877. L (Fri. only), D, X, MRA, $$-$$$

FERRARO’S CHEESY CORNER & PIZZERIA—Plenty of pizzas, along with a whole new cheese-inspired menu (fancy grilled cheeses and buildyour-own mac and cheese bowls). 111 Jackson. 522-2033. L, D, X, $ FISHBOWL AT THE PYRAMID—Burgers, fish dishes, sandwiches, and more served in a unique “underwater” setting. Bass Pro, 1 Bass Pro Drive, 291-8000. B, L, D, X, $-$$

FLIGHT RESTAURANT & WINE BAR—Serves steaks and seafood, along with such specialties as bison ribeye and Muscovy duck, all matched with appropriate wines. 39 S. Main. 521-8005. D, SB, X, MRA, $-$$$

FLYING FISH—Serves up fried and grilled versions of shrimp, crab, oysters, fish tacos, and catfish; also chicken and burgers. 105 S. Second. 522-8228. L, D, X, $-$$

GARDEN BRUNCH CAFÉ—Fish and grits, steak and eggs, and other upscale takes on Southern brunch classics. 492 S. Main St. 249-7450. B, L, $$

GOOD FORTUNE CO.—Authentic handcrafted noodles, ramen, and dumplings. 361 S. Main. 561-306-4711. L, D, X, $-$$

THE GENRE—Burgers, tenders, catfish, and plenty of vegan options made to order at this music-themed restaurant/lounge. 200 Poplar, Suite 105. 410-8169. B, L, D, X, $-$$

GUS’S WORLD FAMOUS FRIED CHICKEN—Serves chicken with signature spicy batter, along with homemade beans, slaw, and pies. 310 S. Front. 527-4877; 3100 Forest Hill Irene (Germantown). 8536005; 2965 N. Germantown Pkwy. (Cordova). 373-9111; 730 S. Mendenhall. 767-2323; 505 Highway 70 W., Mason, TN. 901-294-2028. L, D, X, MRA, $

HAPPY MEXICAN—Serves quesadillas, burritos, chimichangas, vegetable and seafood dishes, and more. 385 S. Second. 529-9991; 6080 Primacy Pkwy. 683-0000; 7935 Winchester. 751-5353. L, D, X, $

HU. ROOF—Rooftop cocktail bar with superb city views serves toasts with a variety of toppings including beef tartare with cured egg, cognac, and capers or riced cauliflower with yellow curry, currants, and almonds. Also salads, fish tacos, and boiled peanut hummus. 79 Madison. 333-1229. D, X, $

HUSTLE & DOUGH BAKERY & CAFE—Flaky, baked breakfast goodness every day with fresh pastries, sandwiches, and more at Arrive Hotel. 477 S. Main St., 701-7577. B, L, X, $

IBIS—Upscale cocktail bar serving sharable small plates, including lobster rolls, crab cakes, and lamb meatballs, alongside select larger entrees. Closed Mon.-Wed. 314 S. Main. 748-5187. D, X, $-$$

INKWELL—Unique craft concoctions, charcuterie plates, flatbreads, and sandwiches at this dope cocktail bar. Closed Mon.-Tue. 631 Madison Ave. 334-9411. D, X, $-$$

ITTA BENA—Southern and Cajun-American cuisine served here, conveniently located above B.B. King’s Blues Club on Beale St.; specialties are duck and waffles and shrimp and grits, along with steaks, chops, seafood, and pasta. 145 Beale St. 578-3031. D, X, MRA, $$-$$$

KING & UNION BAR GROCERY—Classic Southern favorites including catfish plate, pimento cheese, po-boys, chicken & waffles. Open for breakfast, lunch, and dinner with cocktails served with flair and favorite Memphis beers. Locally made confections available in the grocery. 185 Union Ave. 523-8500. B, L, D, $-$$

KOOKY CANUCK—Offers prime rib, catfish, and burgers, including the 4-lb. “Kookamonga”; also late-night menu. 87 S. Second. 578-9800; 1250 N. Germantown Pkwy. 1-800-2453 L, D, X, MRA, $-$$$

LITTLE BETTIE—New Haven-style pizzas and snacks from the AndrewMichael team at Wiseacre’s Downtown location. 398 S. B.B. King Blvd. 334-9411. L, D, $-$$

THE LITTLE TEA SHOP—Downtown institution serves up Southern comfort cooking, including meatloaf and such veggies as turnip greens, yams, okra, and tomatoes. Closed until further notice. 69 Monroe. 525-6000, L, X, $

THE LOBBYIST AT THE CHISCA—Chef Jimmy Gentry brings his farm-to-table ideas Downtown, with seasonal, and sometimes weekly, new menus, and an emphasis on creative vegetable dishes. Closed Sun. 272 S. Main St., Suite 101. 249-2170. D, $$-$$$$

LOCAL—Entrees with a focus on locally sourced products include lobster mac-and-cheese and rib-eye patty melt; menu differs by location. 95 S. Main. 473-9573; 2126 Madison. 725-1845. L, D, WB, X, $-$$

LOFLIN YARD—Beer garden and restaurant serves vegetarian fare and smoked-meat dishes, including beef brisket and pork tenderloin, cooked on a custom-made grill. Closed Mon.-Tues. 7 W. Carolina. 249-3046. L (Sat. and Sun.), D, MRA, X, $-$$

We celebrate our city’s community table and the people who grow, cook, and eat the best Memphis food at MEMPHISMAGAZINE.COM/FOOD

LONGSHOT—Chef David Todd has something for everyone with a wide variety of international fusion dishes, and a side of shuffleboard. 477 S. Main. D, $-$$

THE LOOKOUT AT THE PYRAMID—Serves seafood and Southern fare, including cornmeal-fried oysters, sweet tea brined chicken, and elk chops. 1 Bass Pro Dr. 620-4600/291-8200. L, D, X, $-$$$

LUCY’S—Hu. Hotel’s downstairs diner serves up breakfast, lunch, and dinner. Start your day with a Hu. breakfast burrito, or Lucy’s Burger for a late-night bite 3 S. Main. 333-1200. B, L, D, X, $-$$

LUNA RESTAURANT & LOUNGE—Serving a limited menu of breakfast and lunch items. Dinner entrees include citrus glaze salmon and Cajun stuffed chicken. 179 Madison (Hotel Napoleon). 526-0002. B, D (Mon.-Sat.), X, $-$$$

MACIEL’S—Entrees include tortas, fried taco plates, quesadillas, chorizo and pastor soft tacos, salads, and more. Downtown closed Sun. 45 S. Main. 526-0037, X, MRA, $

THE MAJESTIC GRILLE—Features aged steaks, fresh seafood, and such specialties as roasted chicken and grilled pork tenderloin; offers a pre-theater menu and classic cocktails. Well-stocked bar. 145 S. Main. 522-8555. L, D, WB, X, MRA, $-$$$

McEWEN’S—Southern/American cuisine with international flavors; specialties include steak and seafood, sweet potato-crusted catfish with macaroni and cheese, and more. Closed Sun., Monroe location. 120 Monroe. 527-7085; 1110 Van Buren (Oxford). 662-234-7003. L, D, SB (Oxford only), X, MRA, $$-$$$

MESQUITE CHOP HOUSE—The focus here is on steaks, including prime fillet, rib-eyes, and prime-aged New York strip; also, some seafood options. 5960 Getwell (Southaven). 662-890-2467; 88 Union. 527-5337; 3165 Forest Hill-Irene (Germantown). 249-5661. D, SB (Germantown), X, $$-$$$

MOLLIE FONTAINE LOUNGE—Specializes in tapas (small plates) featuring global cuisine. Closed Sun.-Tues. 679 Adams Ave. 524-1886. D, X, MRA, $

MOMMA’S ROADHOUSE—This diner and dive at Highway 55 serves up hot and crispy fried chicken wings, among other solid bar food options. Temporarily closed. 855 Kentucky. 207-5111. L, D, MRA, $

NEW WING ORDER

The award-winning food truck cooks up its signature hot wings at its first physical location, at Ghost River on Beale. Closed Mon/Tue. 341 Beale. L, D, $-$$

THE NINE THAI & SUSHI—Serving authentic Thai dishes, including curries, as well as a variety of sushi rolls. Closed for lunch Sat. and Sun. 121 Union. 208-8347. L, D, X, $-$$

PAULETTE’S—Presents fine dining with a Continental flair, including such entrees as filet Paulette with butter cream sauce and crabmeat and spinach crepes; also changing daily specials and great views. River Inn. 50 Harbor Town Square. 260-3300. B, L, D, WB, X, MRA, $-$$$

PEARL’S OYSTER HOUSE—Downtown eatery serving seafood, including oysters, crawfish, and stuffed butterfly shrimp, as well as beef, chicken, and pasta dishes. 299 S. Main. 522-9070; 8106 Cordova Center Dr. (Cordova). 425-4797. L, D, SB, X, $-$$$

PENNY’S NITTY GRITTY—Coach Penny Hardaway brings plenty of Southern flavors and lots of customizable grits. 220 S. B.B. King Blvd. 334-5950. B, L, D, $$-$$$

PRETTY TACO Fast casual tacos with a Memphis twist, like the Soul Burger tacos. Closed Sun./Mon. 265 S. Front St. 509-8120. L, D, $-$$

RAW GIRLS—Raw and hot plant-based food alongside cold-pressed juices made from seasonal, locally grown sources. Closed Sun. 150 Peabody Pl., Suite 118. 207-5463. B, L, D, $-$$

RENDEZVOUS, CHARLES VERGOS’—Menu items include barbecued ribs, cheese plates, skillet shrimp, red beans and rice, and Greek salads. Closed Sun.-Mon. 52 S. Second. 523-2746. L (Fri.-Sat.), D, X, $-$$

SABOR CARIBE—Serving up “Caribbean flavors” with dishes from Colombia, Venezuela, Puerto Rico, and Cuba. Closed Sunday. 662 Madison. 949-8100. L, D, X, $

SAGE—Restaurant and lounge features daily lunch specials and tapas with such dishes as braised short ribs, teriyaki pulled pork, and the Sage burger made with Angus beef, avocado mash, fried egg, and flash-fried sage. 94 S. Main. 672-7902. L, D, WB, X, $-$$

SILLY GOOSE LOUNGE—Gourmet, wood-fired pizzas and hand-crafted cocktails at this Downtown restaurant and lounge. 150 Peabody Place, Suite 111. 435-6915. L, D, X, $

SOUTH MAIN SUSHI & GRILL—Serving sushi, nigiri, and more. 520 S. Main. 249-2194. L, D, X, $

SOB—Elevated gastropub that serves favorites like general Tso’s cauliflower or duck fried rice. 345 S. Main. 526-0388. L, D, WB, X , $-$$

SOUTH POINT GROCERY—Fresh and delicious sandwiches made to order at Downtown’s new grocery market. 136 Webster Ave. B, L, D, X, $

SUGAR GRITS—Who said breakfast has to be in the morning? The Westmorelands offer grits and other breakfast goodness all day long, in addition to other Southern-style lunch and dinner options. 150 Peabody Pl., Suite 111. 249-5206. B, L, D, X, $-$$

SUNRISE MEMPHIS—Serves breakfast all day, including house-made biscuits, frittatas, kielbasa or boudin plates, and breakfast platters. 670 Jefferson. 552-3144; 5469 Poplar Ave. (East Memphis). 844-6117. B, L, X, MRA, $

SUPPER CLUB ON 2ND—Fine dining and urban bistro styles collide at this snazzy, chic restaurant, featuring gold-encrusted tomahawk steaks, a deep sea lobster dawg, fancy cocktails, and plenty of other elevated goodies. 85 S. 2nd St. 453-6334. D, WB, X, $$-$$$

TALK SHOP—Southern-style cuisine, a breakfast bar, and plenty of other cool dishes and drinks at the Caption by Hyatt. 245 S. Front St. B, L, D, X, $-$$

TERRACE—Creative American and Continental cuisine includes such dishes as filet mignon, beef or lamb sliders, chicken satay, and mushroom pizzetta. Rooftop, River Inn of Harbor Town, 50 Harbor Town Square. 260-3366. D, X, MRA, $$

TEXAS DE BRAZIL—Serves beef, pork, lamb, and chicken dishes, and Brazilian sausage; also a salad bar with extensive toppings. 150 Peabody Place, Suite 103. 526-7600. L (Wed.-Fri.), D, WB, X, $$-$$$

TUG’S—Famous for New Orleans gumbo, fabulous burgers, fried thin catfish, and specialty pancakes. Now serving Grisanti Crafted Pizza. 51 Harbor Town Square. 260-3344. B, L, D, WB, X, $$-$$$

THE VAULT—Oysters, shrimp beignets, flatbreads, stuffed cornish hen, and Smash Burger featured on “Late Nite Eats” are among the dishes offered at this Creole/Italian fusion eatery. 124 G.E. Patterson. 591-8000. L, D, SB, X, MRA, $-$$

WAHLBURGERS WILD—Wahlburgers brings its classic menu, but with a few gamey twists at the Bass Pro Pyramid. 1 Bass Pro Drive. B, L, D, X, $-$$

WESTY’S—Extensive menu includes a variety of wild rice dishes, sandwiches, plate lunches, and hot fudge pie. 346 N. Main. 543-3278.

L, D, X, $

MIDTOWN (INCLUDES THE MEDICAL CENTER)

ABNER’S FAMOUS CHICKEN—Fried chicken tenders and dipping sauces galore at this Mid-South staple. 1350 Concourse Ave, Suite 137. 425-2597; (East Memphis) 1591 Poplar Ave. 509-3351; (Cordova) 1100 N. Germantown Pkwy. 754-5355. L, D, $-$$

ABYSSINIA RESTAURANT—Ethiopian/Mediterranean menu includes beef, chicken, lamb, fish entrees, and vegetarian dishes; also a lunch buffet. 2600 Poplar. 321-0082. L, D, X, $-$$

ALCHEMY—Handcrafted cocktails and local craft beers with the Asian fusion dining concept from Salt | Soy. 940 S. Cooper. 726-4444. D, SB, X, $-$$

ART BAR—Inventive cocktails feature locally foraged ingredients; snacks include house-cured salt & vinegar potato chips and herb-roasted olives. Closed Mon. 1350 Concourse Avenue #280. 507-8030. D, X, $

BABALU TACOS & TAPAS—This eatery dishes up Spanish-style tapas with Southern flair; also taco and enchilada of the day; specials change daily. 2115 Madison. 274-0100; 6450 Poplar, 410-8909. L, D, SB, X, MRA, $-$$

BACK DO / MI YARD—A revamped patio space behind The Beauty Shop features rotisserie meats and fishes via Brazilian-style outdoor grill. Dinner Wed.-Sat., weather permitting. 966 S. Cooper, 272-7111. D, X, $$

BAIN BARBECUE & BAKERY—Brian Bain’s popular Texas-style barbecue is back, alongside an assortment of baked goods. 993 S. Cooper. 310-4141. B, L, X, $-$$

BAR DKDC—Features an ever-changing menu of international “street food,” from Thai to Mexican, Israeli to Indian, along with specialty cocktails. 964 S. Cooper. 272-0830. D, X , MRA, $

BAR KEOUGH—It’s old-school eats and cocktails at the new CooperYoung neighborhood corner bar by Kevin Keough. 247 Cooper St. D, X , $

BAR-B-Q SHOP—Dishes up barbecued ribs, spaghetti, bologna, other classics. Closed Sun. 1782 Madison. 272-1277. L, D, X, MRA, $-$$

BARI RISTORANTE ENOTECA—Authentic Southeastern Italian cuisine (Puglia) emphasizes lighter entrees. Serves fresh fish and beef dishes and a homemade soup of the day. 524 S. Cooper. 722-2244. D, SB, X, MRA, $-$$$

BARKSDALE RESTAURANT—Old-school diner serving breakfast and Southern plate lunches. 237 S. Cooper. 722-2193. B, L, D, X, $

BAYOU BAR & GRILL—New Orleans fare at this Overton Square eatery includes jambalaya, gumbo, catfish Acadian, shrimp dishes, red

beans and rice, and muffalettas. 2094 Madison. 278-8626. L, D, WB, X, MRA, $-$$

BEAUTY SHOP—Modern American cuisine with international flair served in a former beauty shop. Serves steaks, salads, pasta, and seafood, including pecan-crusted golden sea bass. Perennial “Best Brunch” winner. Closed for dinner Sunday. 966 S. Cooper. 272-7111. L, D, SB, X, MRA, $-$$$

BELLY ACRES—At this festive Overton Square eatery, milkshakes, floats, and burgers rule. Burgers are updated with contemporary toppings like grilled leeks, braised tomatoes, and sourdough or brioche buns. 2102 Trimble Pl. 529-7017. L, D, X, $ BOSCOS—Tennessee’s first craft brewery serves a variety of freshly brewed beers as well as wood-fired oven pizzas, pasta, seafood, steaks, and sandwiches. 2120 Madison. 432-2222. L, D, SB (with live jazz), X, MRA, $-$$

BOUNTY ON BROAD—Offering family-style dining, Bounty serves small plates and family-sized platters, with such specialties as chicken-fried quail and braised pork shank. 2519 Broad. 410-8131. L (Sat. and Sun.), D (Mon.-Sat.), SB, X, MRA, $-$$$

BROADWAY PIZZA—Serving a variety of pizzas, including the Broadway Special, as well as sandwiches, salads, wings, and soul-food specials. 2581 Broad. 454-7930; 627 S. Mendenhall. 207-1546. L, D, X, $-$$

CAFE 1912—French/American bistro owned by culinary pioneer Glenn Hays serving such seafood entrees as seared sea scallops with charred cauliflower purée and chorizo cumin sauce; also crepes, salads, and onion soup gratinée. 243 S. Cooper. 722-2700. D, SB, X, MRA, $-$$$

CAFE ECLECTIC—Omelets and chicken and waffles are among menu items, along with quesadillas, sandwiches, wraps, and burgers. Menu varies by location. 603 N. McLean. 725-1718; 111 Harbor Town Square. 590-4645. B, L, D, SB, X, MRA, $ CAFE OLÉ—This eatery specializes in authentic Mexican cuisine; one specialty is the build-your-own quesadilla. 959 S. Cooper. 343-0103. L, D, SB, X, MRA, $-$$

CAFE PALLADIO—Serves gourmet salads, soups, sandwiches, and desserts in a tea room inside the antiques shop. Closed Sun. 2169 Central. 278-0129. L, X, $

CAFE SOCIETY—With Belgian and classic French influences, serves Wagyu beef, chicken, and seafood dishes, including bacon-wrapped shrimp, along with daily specials and vegetarian entrees. Closed for lunch Sat.-Sun. 212 N. Evergreen. 722-2177. L, D, X, MRA, $-$$

CAMEO—Three longtime Memphis bartenders join forces for creative cocktails, cheese boards, snacks, and Sunday brunch. 1835 Union Ave., Suite 3. 305-6511. D, SB, $-$$

CELTIC CROSSING—Specializes in Irish and American pub fare. Entrees include shepherd’s pie, shrimp and sausage coddle, and fish and chips. 903 S. Cooper. 274-5151. L, D, WB, X, MRA, $-$$

CENTRAL BBQ—Serves ribs, smoked hot wings, pulled pork sandwiches, chicken, turkey, nachos, and portobello sandwiches. Offers both pork and beef barbecue. 2249 Central Ave. 272-9377; 4375 Summer Ave. 767-4672; 147 E. Butler. 672-7760 ; 6201 Poplar. 4177962. L, D, X, MRA, $-$$

COMPLICATED PILGRIM—Quick serve coffee shop, bar, and restaurant all in one at The Memphian hotel. 21 S. Cooper St. 601-9095820. B, L, D, $-$$

THE COVE—Nautical-themed restaurant and bar serving oysters, pizzas, and more. The Stoner Pie, with tamales and fritos, is a popular dish. 2559 Broad. 730-0719. L, D, $

THE CRAZY NOODLE—Korean noodle dishes range from bibam beef noodle with cabbage, carrots, and other vegetables, to curry chicken noodle; also rice cakes served in a flavorful sauce. Closed for lunch Sat.-Sun. 2015 Madison. 272-0928. L, D, X, $

EAT AT BLACK LODGE—High-end breakfasts, like waffle grilled cheese sandwiches, nacho and tater-tot “tot-chos,” and other entrees like sweet spicy thai pork at the longtime video store. Closed Mon./Tue. 405 N. Cleveland. 672-7905. L, D, X, $-$$

ECCO—Mediterranean-inspired specialties range from rib-eye steak to seared scallops to housemade pastas and a grilled vegetable plate; also a Saturday brunch. Closed Sun.-Mon. 1585 Overton Park. 410-8200. B, L, D, X, $-$$

FABIOLA’S KITCHEN—Longtime caterer Fabiola Francis serves up burgers, tacos, fish, and much more. 1353 Jackson Ave. B, L, $ FARM BURGER—Serves grass-fed, freshly ground, locally sourced burgers; also available with chicken, pork, or veggie quinoa patties, with such toppings as aged white cheddar, kale coleslaw, and roasted beets. 1350 Concourse Avenue, Suite 175. 800-1851. L, D, X, $

THE FARMER AT RAILGARTEN—Farmer classics include pan-seared catfish, gulf shrimp and grits, or a Gibson donut bread pudding. Closed Mon./ Tue. 2166 Central. 313-0087. D, X, $-$$

FINO’S FROM THE HILL—Italian deli offers old favorites such as the Acquisto as well as a new breakfast menu Germantown location paired with Happy Glaze Donuts. 1853 Madison. 272-FINO; 7781 Farmington Blvd. (Germantown). B, L, D, X, $

FLAME RAMEN—Traditional Japanese ramen restaurant serving up bowls of noodles in Midtown. 1838 Union Ave. 779-8666. D, $-$$

FLIP SIDE—Pinball meets pub in the Crosstown neighborhood, with plenty of games alongside a Caribbean- and Latin-inspired menu. Closed Mon. 1349 Autumn Ave. L, D, X, $-$$

FRIDA’S—Mexican cuisine and Tex-Mex standards, including chimichangas, enchiladas, and fajitas; seafood includes shrimp and tilapia. 1718 Madison. 244-6196. L, D, X, $-$$

GLOBAL CAFÉ—This international food hall hosts three immigrant/refugee food entrepreneurs serving Venezuelan, Sudanese, and Syrian cuisines. Samosas, shawarma, and kabobs are among the menu items. Closed Mon. 1350 Concourse Avenue, Suite 157. L, D, X, MRA, $

GOLDEN INDIA—Northern Indian specialties include tandoori chicken as well as lamb, beef, shrimp, and vegetarian dishes. 2097 Madison. 728-5111. L, D, X, $-$$

GROWLERS—Sports bar and eatery serves standard bar fare in addition to pasta, tacos, chicken and waffles, and light options. 1911 Poplar. 244-7904. L, D, X, $-$$

HATTIE B’S—Fried chicken spot features “hot chicken” with a variety of heat levels; from no heat to “shut the cluck up” sauce. Sides include greens, pimento mac-and-cheese, and black-eyed pea salad. 596 S. Cooper. 424-5900. L, D, X, $

HUEY’S—This family-friendly restaurant offers 13 different burgers, a variety of sandwiches, and delicious soups and salads. 1927 Madison. 726-4372; 1771 N. Germantown Pkwy. (Cordova). 754-3885; 77 S. Second (Downtown). 527-2700; 2130 W. Poplar (Collierville). 854-4455; 7090 Malco Blvd. (Southaven). 662-349-7097; 7825 Winchester. 624-8911; 4872 Poplar. 682-7729; 7677 Farmington Blvd. (Germantown). 318-3030; 8570 Highway 51 N. (Millington). 873-5025. L, D, X, MRA, $

IMAGINE VEGAN CAFE—Dishes at this fully vegan restaurant range from salads and sandwiches to full dinners, including eggplant parmesan and “beef” tips and rice; breakfast all day Sat. and Sun. 2158 Young. 654-3455. L, D, WB, X, $

INDIA PALACE—Tandoori chicken, lamb shish kabobs, and chicken tikka masala are among the entrees; also, vegetarian options and a daily all-you-can-eat lunch buffet. 1720 Poplar. 278-1199. L, D, X, $-$$

INSPIRE COMMUNITY CAFE—Serving breakfast all day, in addition to quesadillas, rice bowls, and more for lunch and dinner. 510 Tillman, Suite 110. 509-8640. B, L, D, X, $

KNIFEBIRD—Neighborhood wine bar boasts plenty of flights, cocktails, and mocktails alongside bruschetta and charcuterie boards. Closed Sun. 2155 Central Ave. 748-5425. D, $-$$$

LAFAYETTE’S MUSIC ROOM—Serves such Southern cuisine as po’boys, shrimp and grits, and wood-fired pizzas. 2119 Madison. 207-5097. L, D, WB, X, MRA, $-$$

LBOE—Gourmet burger joint serves locally sourced ground beef burgers, with options like the Mac-N-Cheese Burger and Caprese. Black bean and turkey patties available. 2021 Madison. 725-0770. L, D, X, $

THE LIQUOR STORE—Renovated liquor store turned diner serves all-day breakfast, sandwiches, and entrees such as Salisbury steak and smothered pork chops. 2655 Broad. 405-5477; 669 S. Mendenhall Rd. (East Memphis). B, L, D, X, $-$$

LOAF—Former food truck owner Kale Carm’s take on modern Memphis and deep South cuisine. Closed Sun.-Tue. 1934 Poplar (Memphis Brooks Museum of Art). 300-0103. L, D, X, $

MAXIMO’S ON BROAD—Serving a tapas menu that features creative fusion cuisine; entrees include veggie paella and fish of the day. Closed Mon. 2617 Broad Ave. 452-1111. D, SB, X, $-$$

MEMPHIS PIZZA CAFE—Homemade pizzas are specialties; also serves sandwiches, calzones, and salads. 2087 Madison. 726-5343; 5061 Park Ave. 684-1306; 7604 W. Farmington (Germantown). 753-2218; 797 W. Poplar (Collierville). 861-7800; 5627 Getwell (Southaven). 662-536-1364. L, D, X, $-$$

MEMPHIS WHISTLE—Cocktails, cocktails, and even more delicious cocktails alongside burgers, sandwiches, and other tasty snacks. 2299 Young Ave. Closed Mon.-Tue. 236-7136. D, X, $-$$

MIDPOINTE FROM EDGE ALLEY—Edge Alley’s sister cafe at the Ballet Memphis headquarters focuses on freshness for its breakfast, lunch, and happy hour tapas. Closed Sun.-Mon. 2144 Madison Ave. 425-2605. B, L, X, $

MOLLY’S LA CASITA—Homemade tamales, fish tacos, a vegetarian combo, and bacon-wrapped shrimp are a few of the specialties. 2006 Madison. 726-1873. L, D, X, MRA, $-$$

PANTÀ—Small, Catalan-inspired plates by Kelly English in the former Restaurant Iris space. 2146 Monroe Ave. Closed Mon.-Wed. 590-2828. L, D, X, $-$$.

PARISH GROCERY—Shrimp? Roast beef? Oysters? Whatever type of po’boy you want, the New Orleans-themed eatery has got it. Closed Monday. 916 S. Cooper St. 207-4347. L, D, X, $-$$

PAYNE’S BAR-B-QUE—Opened in 1972, this family-owned barbecue joint serves ribs, smoked sausage, and chopped pork sandwiches with a standout mustard slaw and homemade sauce. About as down-to-earth as it gets. 1762 Lamar. 272-1523. L, D, $-$$

PHO BINH—Vietnamese, vegetarian, and Cantonese specialties include lemon tofu and spring rolls. Closed Sunday. 1615 Madison. 276-0006. L, D, $

RED FISH ASIAN BISTRO—In the former Nineteenth Century Club building, serves sushi, teriyaki, and hibachi. Specialties include yuzu filet mignon and Chilean sea bass. 1433 Union. 454-3926; 9915 Highway 64 (Lakeland). 729-7581; 6518 Goodman (Olive Branch). 662-874-5254. L, D, X, $-$$$

ROBATA RAMEN & YAKITORI BAR—Serves ramen noodle bowls and Yakitori skewers as well as rice and noodle dishes. 2116 Madison. 410-8290. L, D, X, $

SABROSURA—Serves Mexican and Cuban fare, including arroz tapada de pollo and steak Mexican. Closed Sun. 782 Washington. 421-8180. L, D, X, $-$$

SALTWATER CRAB—Offers an array of seafood dishes including boils with blue crab, crab legs, lobster tails, and more, and specialty sushi like the Dynamite or Royal King rolls, in addition to signature sangrias and cocktails. 2059 Madison Ave. 922-5202. L, D, X, $$

THE SECOND LINE—Kelly English brings “relaxed Creole cuisine” to his newest eatery; serves a variety of po’boys and such specialties as barbecue shrimp, andouille shrimp, and pimento cheese fries. 2144 Monroe. 590-2829. L, D, WB, X, $-$$

SEKISUI—Japanese fusion cuisine, fresh sushi bar, grilled meats and seafood, California rolls, and vegetarian entrees. Poplar/Perkins location’s emphasis is on Pacific Rim cuisine. Menu and hours vary at each location. 25 Belvedere. 725-0005; 1884 N. Germantown Pkwy. (Cordova). 309-8800; 4724 Poplar. 767-7770; 2130 W. Poplar (Collierville). 8540622; 2990 Kirby-Whitten (Bartlett). 377-2727; 6696 Poplar. 747-0001. L, D, X, $-$$$

SLICE MIDTOWN—Serving New York-style pizza as well as subs and pasta dishes (formerly known as Little Italy). 1495 Union. 7250280; L, D, X, $-$$

SOUL FISH CAFE—Serving Southern-style soul food, tacos, and po’boys, including catfish, crawfish, oyster, shrimp, chicken, and smoked pork tenderloin. 862 S. Cooper. 725-0722; 3160 Village Shops Dr. (Germantown). 755-6988; 4720 Poplar. 590-0323. L, D, X, MRA, $-$$

STICKEM—Brick and mortar location for the popular food truck, which offers grilled meat on a stick. 1788 Madison. Closed Sunday. 474-7214. L, D, X, $

TAMBOLI’S PASTA & PIZZA—Pasta-maker Miles Tamboli whips up Italian soul food with seasonal menus featuring dishes like crispy fried chicken or creamy bucatini with pecorino cheese. Serves dinner Tues.-Sat. 1761 Madison. 410-8866. D, X, $-$$

TAKASHI BISTRO—Fusion restaurant with an open kitchen that lets customers watch chefs prepare a variety of Japanese and Thai cuisine. 1680 Union Ave., Suite 109. 800-2936. L, D, $-$$.

TONICA—Paella and other Spanish-inspired dishes with an Italian touch, alongside an extensive list of gin and tonics. 1545 Overton Park. Closed Mon.-Wed. D, X, $-$$

TSUNAMI—Features Pacific Rim cuisine (Asia, Australia, South Pacific, etc.); also a changing “small plate” menu. Chef Ben Smith is a Cooper-Young pioneer. Specialties include Asian nachos and roasted sea bass. Closed Sunday. 928 S. Cooper. 274-2556. D, X,, MRA, $$-$$$

TUYEN’S ASIAN BISTRO—A variety of Asian dishes from the minds and chefs behind Saigon Le. Closed Sun. 288 N. Cleveland. L, D, X, $-$$

ZINNIE’S—Dive bar classic reopens with a makeover and signature Zinnaloni sandwich. 1688 Madison. 726-5004. L, D, X, $

SOUTH MEMPHIS (INCLUDES PARKWAY VILLAGE, FOX MEADOWS, SOUTH MEMPHIS, WINCHESTER, AND WHITEHAVEN)

BALA’S BISTRO—Authentic West African cuisine available to order or by the pound, alongside traditional American dishes and an extensive vegan menu. 4571 Elvis Presley Blvd. 509-3024. L, D, $-$$

CACHE 42 KITCHEN & COCKTAILS—Elevated fine dining (think golden rack of lamb or lobster queso) and cocktail lounge at MoneyBagg Yo’s restaurant; menu by chef Daris Leatherwood. Brunch and

lunch options coming soon. 4202 Hacks Cross Rd., Suite 121. 494-5458. D, $-$$

COLETTA’S—Longtime eatery serves such specialties as homemade ravioli, lasagna, and pizza with barbecue or traditional toppings. 1063 S. Parkway E. 948-7652; 2850 Appling Rd. (Bartlett). 383-1122. L, D, X, $-$$

CURRY BOWL—Specializes in Southern Indian cuisine, serving Tandoori chicken, biryani, tikka masala, and more. Weekend buffet. 4141 Hacks Cross Rd. 207-6051. L, D, $

DELTA’S KITCHEN—The premier restaurant at The Guest House at Graceland serves Elvis-inspired dishes — like Nutella and Peanut Butter Crepes for breakfast — and upscale Southern cuisine — including lamb chops and shrimp and grits — for dinner. 3600 Elvis Presley Blvd. 443-3000. B, D, X, $-$$$

DWJ KOREAN BARBECUE—This authentic Korean eatery serves kimbap, barbecued beef short ribs, rice and noodles dishes, and hot pots and stews. 3750 Hacks Cross Rd., Suite 101. 746-8057; 2156 Young. 207-6204. L, D, $-$$

FABULOUS FLAVORS & FRIENDS ”The Candy Lady” Precious Thompson Jones comes up with a little bit of everything: omelettes, quesadillas, t-bones and waffles, and plenty of soul food. 2063 E. Brooks Rd. 314-0735. L, D, $

THE FOUR WAY—Legendary soul-food establishment dishing up such entrees as fried and baked catfish, chicken, and turkey and dressing, along with a host of vegetables and desserts. Around the corner from the legendary Stax Studio. Closed Mon. 998 Mississippi Blvd. 507-1519. L, D, $

HERNANDO’S HIDEAWAY–No one cares how late it gets; not at Hernando’s Hideaway. Live music, killer happy hour, and plenty of bar fare at this South Memphis hang. 3210 Old Hernando Rd. 917-982-1829. L, D, $

INTERSTATE BAR-B-Q—Specialties include chopped pork-shoulder sandwiches, ribs, hot wings, spaghetti, chicken, and turkey. 2265 S. Third. 775-2304; 150 W. Stateline Rd. (Southaven). 662-393-5699. L, D, X, $-$$

JIM & SAMELLA’S—It’s a revolving menu of soul food delight from Chef Talbert Fleming, with anything from Southern ribs to fried tamales. 841 Bullington Ave. 265-8761. L, D, X, $

LEONARD’S—Serves wet and dry ribs, barbecue sandwiches, spaghetti, catfish, homemade onion rings, and lemon icebox pie; also a lunch buffet. 5465 Fox Plaza. 360-1963. L, X, $-$$

MARLOWE’S—In addition to its signature barbecue and ribs, Marlowe’s serves Southern-style steaks, chops, lasagna, and more. 4381 Elvis Presley Blvd. 332-4159. D, X, MRA, $-$$

UNCLE LOU’S FRIED CHICKEN—Featured on Diners, Drive-Ins and Dives for good reason: fried chicken (mild, hot, or home-style); jumbo burgers four patties high; strawberry shortcake, and assorted fruit pies. 3633 Millbranch. 332-2367. L, D, X, MRA, $ SUMMER/BERCLAIR/ RALEIGH/BARTLETT

901 HOT POT & KOREAN BBQ—All-you-can-eat hot pot and Korean BBQ, from short ribs to garlic shrimp. 2965 N. Germantown Pkwy. 512-4963. L, D, X, $$-$$$

BISCUITS & JAMS—Biscuits, waffles, French toast, and plenty of sharables at this Bartlett breakfast spot. Closed Mon./Tue. 5806 Stage Rd. 672-7905. B, L, X, $

BRYANT’S BREAKFAST—Slingin’ famous biscuits, plate lunches, chicken fried steak, and other breakfast classics since 1968. 3965 Summer Ave. 324-7494. B, L, $

CEVICHERIA AND GRILL CHILEMON—Ceviche, of course, but also plenty of other postres, aperitivos, and mixed grilled meat and seafood feasts. Closed Sun. 4509 Summer Ave. 672-7905. L, D, $ CHEF FLAVAS AND BARTLETT BREAKFAST FACTORY ”Flavaful” sandwiches, soups, pastas, and more from the makers of the popular local spinach artichoke dip. Traditional breakfast options served by Bartlett Breakfast Factory. Closed Sun./Mon. 6301 Stage Rd. 779-2200. B, L, D, X, $-$$

DIM SUM KING—All the best from a selection of authentic Chinese dishes: roasted duck, sizzling hot plate, Cantonese BBQ, and plenty more. 5266 Summer Ave. #65. 766-0831. L, D, X, $-$$

ELWOOD’S SHACK—Casual comfort food includes tacos, pizza, and sandwiches. Specialties include meats smoked in-house (chicken, turkey, brisket, pork), barbecue pizza, and steelhead trout tacos. 4523 Summer. 761-9898. B, L, D, X, $

EXLINES’ BEST PIZZA—Serves pizza, Italian dinners, sandwiches, and salads. 6250 Stage Rd. 382-3433; 2935 Austin Peay. 388-4711; 2801 Kirby Parkway. 754-0202; 7730 Wolf River Blvd. (Germantown). 753-4545; 531 W. Stateline Rd. 662-342-4544.

L, D, X , MRA, $

LA TAQUERIA GUADALUPANA—Fajitas and quesadillas are just a few of the authentic Mexican entrees offered here. A bonafide Memphis institution. 4818 Summer. 685-6857; 5848 Winchester. 365-4992. L, D, X, $

LOTUS—Authentic Vietnamese-Asian fare, including lemon-grass chicken and shrimp, egg rolls, Pho soup, and spicy Vietnamese vermicelli. 4970 Summer. 682-1151. D, X, $

MORTIMER’S—Contemporary American entrees include trout almondine, chicken dishes, and hand-cut steaks; also sandwiches, salads, and daily/nightly specials. A Memphis landmark since the Knickerbocker closed. Closed for lunch Sat.-Sun. 590 N. Perkins. 7619321. L, D, X, $-$$

NAGASAKI INN—Chicken, steak, and lobster are among the main courses; meal is cooked at your table. 3951 Summer. 454-0320. D, X, $$ NAM KING—General Tso’s chicken, hot and sour soup, and homemade chicken wings are back at the longtime Raleigh Chinese eatery. 3624 Austin Peay Highway, #3. 373-4411. L, D, $-$$

ÓRALE TACOS & BAKERY—Tacos, enchiladas, and other traditional Southern Mexican dishes alongside baked pan dulces. 2204 Whitten Rd. 571-1786. B, L, D, $-$$

PANDA GARDEN—Sesame chicken and broccoli beef are among the Mandarin and Cantonese entrees; also seafood specials and fried rice. Closed for lunch Saturday. 3735 Summer. 323-4819. L, D, X, $-$$

QUEEN OF SHEBA—Featuring Middle Eastern favorites and Yemeni dishes such as lamb haneeth and saltah. 4792 Summer. 207-4174. L, D, $

SIDE PORCH STEAK HOUSE—In addition to steak, the menu includes chicken, pork chops, and fish entrees; homemade rolls are a specialty. Closed Sun./Mon. 5689 Stage Rd. 377-2484. D, X, $-$$

TORTILLERIA LA UNICA—Individual helping of Mexican street food, including hefty tamales, burritos, tortas, and sopes. 5015 Summer Ave. 685-0097. B, L, D, X, $

UNIVERSITY NEIGHBORHOOD DISTRICT (INCLUDES CHICKASAW GARDENS AND HIGHLAND STRIP)

A-TAN—Serves Chinese and Japanese hibachi cuisine, complete with sushi bar. A specialty is Four Treasures with garlic sauce. 3445 Poplar, Suite 17, University Center. 452-4477. L, D, X, $-$$$

THE BLUFF—New Orleans-inspired menu includes alligator bites, nachos topped with crawfish and andouille, gumbo, po’boys, and fried seafood platters. 535 S. Highland. 454-7771. L, D, X, $-$$

BROTHER JUNIPER’S—This little cottage is a breakfast mecca, offering specialty omelets, including the open-faced San Diegan omelet; also daily specials, and homemade breads and pastries. Closed Mon. 3519 Walker. 324-0144. B, X, $

CELEBRITY’S SOUL FOOD—Classic soul food dishes coupled with a Hollywood-esque VIP experience. 431 S. Highland St., Ste 105. L, D, X, $$

CHAR RESTAURANT—Specializing in modern Southern cuisine, this eatery offers homestyle sides, charbroiled steaks, and fresh seafood. 431 S. Highland, Suite 120. 249-3533. L, D, WB, X, MRA, $-$$$

DERAE RESTAURANT Ethiopian and Mediterranean fare includes fuul, or fava beans in spices and yogurt, goat meat and rice, and garlic chicken over basmati rice with cilantro chutney; also salmon and tilapia. Closed Monday. 923 S. Highland. 552-3992. B, L, D, $-$$

EL PORTON—Fajitas, quesadillas, and steak ranchero are just a few of the menu items. 2095 Merchants Row (Germantown). 754-4268; 8361 Highway 64. 380-7877; 3448 Poplar (Poplar Plaza). 452-7330; 1805 N. Germantown Parkway (Cordova). 624-9358; 1016 W. Poplar (Collierville). 854-5770. L, D, X, MRA, $-$$

MEDALLION—Offers steaks, seafood, chicken, and pasta entrees. Closed for dinner Sunday. 3700 Central, Holiday Inn (Kemmons Wilson School of Hospitality). 678-1030. B, L, D, SB, X, MRA, $-$$$

OPEN FLAME—This authentic Persian and Mediterranean eatery specializes in shish kebabs as well as kosher and halal fare. 3445 Poplar. 207-4995. L, D, X, $

PLANT BASED HEAT All of your favorite Southern-style recipes, but deliciously transformed into a vegan format. Specialties include the spicy fye junt burger, or the chopped ‘n’ smoked bbq jackfruit sandwich. Closed Sun. 669 S. Highland St. L, D, $

SAM’S DELI—Everything from sandwiches to bibimbap bowls at this local favorite. Closed Mon./Tue. 643 S. Highland St. 454-5582. L, D, $

EAST MEMPHIS (INCLUDES POPLAR/I-240)

ACRE—Features seasonal modern American cuisine in an avantegarde setting using locally sourced products; also small plates and enclosed garden patio. Closed for lunch Sat. and all day Sun. 690 S. Perkins. 818-2273. L, D, X, $$-$$$

AGAVOS COCINA & TEQUILA—Camaron de Tequila, tamales, kabobs, and burgers made with a blend of beef and chorizo are among the offerings at this tequila-centric restaurant and bar. 2924 Walnut Grove. 433-9345. L, D, X, $-$$

AMERIGO—Traditional and contemporary Italian cuisine includes pasta, wood-fired pizza, steaks, and cedarwood-roasted fish. 1239 Ridgeway, Park Place Mall. 761-4000. L, D, SB, X, MRA, $-$$$

ANDALUSIA— Authentic Moroccan cuisine, including tagines, brochettes, and briouates. 5101 Sanderlin Ave., Suite 103. 236-7784. L, D, $-$$

ANDREW MICHAEL ITALIAN KITCHEN—Traditional Italian cuisine with a menu from two of the city’s top chefs that changes seasonally with such entrees as Maw Maw’s ravioli. Closed Sun.-Mon. 712 W. Brookhaven Circle. 347-3569. D, X, MRA, $$-$$$

ANOTHER BROKEN EGG CAFE—Offering several varieties of eggs Benedict, waffles, omelets, pancakes, beignets, and other breakfast fare; also burgers, sandwiches, and salads. 6063 Park Ave. 729-7020; 65 S. Highland. 623-7122. B, L, WB, X, $

ANTIGUA MEXICAN BAR & GRILL—Tortas, tacos, and other authentic Mexican cuisine alongside freshly-made salsa, guacamole, and white queso dip. 717 N. White Station Rd. 761-1374. L, D, $-$$

BANGKOK ALLEY—Thai fusion cuisine includes noodle and curry dishes, chef-specialty sushi rolls, coconut soup, and duck and seafood entrees. Closed for lunch Sat. and all day Sun. at Brookhaven location; call for hours. 715 W. Brookhaven Circle. 590-2585; 2150 W. Poplar at Houston Levee (Collierville). 854-8748. L, D, X, $-$$

BELLE MEADE SOCIAL—Upscale Americana cuisine including lamb lollipops, spicy tuna stack, and steak & noodle salad. 518 Perkins Extd. 480-7054. L, D, $-$$$

BELMONT GRILL—Burgers, steak sandwiches, and other classic American fare at one of Memphis’ longstanding bars. 4970 Poplar. 767-0305. L, D, X, $-$$

BENIHANA—This Japanese steakhouse serves beef, chicken, and seafood grilled at the table; some menu items change monthly; sushi bar also featured. 912 Ridge Lake Blvd. 767-8980. L, D, X, $$-$$$

BIG BAD BREAKFAST—Fresh biscuits, house-made cured meats, jams, jellies, and more for the most important meal of the day. 6450 Poplar. 881-3346. B, L, X, $-$$

BOG & BARLEY—An all-Irish fine dining experience by the owners of Celtic Crossing, and a full bar with plenty of beer and 25-year-old Mccallan. 6150 Poplar, Suite 124. 805-2262. L, D, WB, X, $-$$

BROOKLYN BRIDGE ITALIAN RESTAURANT—Specializing in such homemade entrees as spinach lasagna and lobster ravioli; a seafood specialty is horseradish-crusted salmon. Closed Sun. 1779 Kirby Pkwy. 755-7413. D, X, $-$$$

BRYANT’S BREAKFAST—Three-egg omelets, pancakes, and The Sampler Platter are among the popular entrees here. Possibly the best biscuits in town. Closed Mon. and Tues. 3965 Summer. 324-7494. B, L, X, $

BUCKLEY’S FINE FILET GRILL—Specializes in steaks, seafood, and pasta. (Lunchbox serves entree salads, burgers, and more.) 5355 Poplar. 683-4538; 919 S. Yates (Buckley’s Lunchbox), 682-0570. L (Yates only, M-F), D, X, $-$$

CAPITAL GRILLE—Known for its dry-aged, hand-carved steaks; among the specialties are bone-in sirloin, and porcini-rubbed Delmonico; also seafood entrees and seasonal lunch plates. Closed for lunch Sat.Sun. Crescent Center, 6065 Poplar. 683-9291. L, D, X, $$$-$$$$

CASABLANCA—Lamb shawarma is one of the fresh, homemade specialties served at this Mediterranean/Moroccan restaurant; fish entrees and vegetarian options also available. 5030 Poplar. 725-8557; 1707 Madison. 421-6949. L, D, X, $-$$

CIAO BELLA—Among the Italian and Greek specialties are lasagna, seafood pasta, gourmet pizzas, and vegetarian options. Closed Mon. 5101 Sanderlin Ave. 205-2500. D, X, MRA, $-$$$

CITY SILO TABLE + PANTRY—With a focus on clean eating, this establishment offers fresh juices, as well as comfort foods re-imagined with wholesome ingredients. 5101 Sanderlin. 729-7687. Germantown: 7605 W. Farmington Blvd., Suite 2. 236-7223. B, L, D, X, $ COASTAL FISH COMPANY—Upscale offerings of international fish varieties utilizing styles ranging from Carribbean, East Coast, West Coast, Chinese, to Filipino, and more. 415 Great View Dr. E., Suite 101. 266-9000. D, X, $$-$$$

CORKY’S—Popular barbecue emporium offers both wet and dry ribs, plus a full menu of other barbecue entrees. Wed. lunch buffets, Cordova and Collierville. 5259 Poplar. 685-9744; 1740 N. Germantown Pkwy. (Cordova). 737-1911; 743 W. Poplar (Collierville). 405-4999; 6434 Goodman Rd., Olive Branch. 662-893-3663. L, D, X, MRA, $-$$

DAN MCGUINNESS PUB—Serves fish and chips, shepherd’s pie, burgers, and other Irish and American fare; also lunch and dinner specials. 4694 Spottswood. 761-3711; 3964 Goodman Rd. 662-8907611. L, D, X, $

DORY—Chef David Krog whips up Southern specialties with classic French techniques and locally sourced ingredients. Current specialties include pork tenderloin, beef bourguignon, or cocoa-dusted chocolate truffles, with new weekly additions. 716 W. Brookhaven Circle. 310-4290. L, D, X, $$-$$$

ERLING JENSEN—For decades, has presented “globally inspired” cuisine to die for. Specialties are rack of lamb, big game entrees, and fresh fish dishes. 1044 S. Yates. 763-3700. D, X, MRA, $$-$$$

ERLING JENSEN SMALL BITES—Enjoy Erling Jensen’s specialty dishes in a sharable, small plate format alongside TopGolf Swing suites. 5069 Sanderlin Ave. 587-9464. L, D, X, $-$$$

FLEMING’S PRIME STEAKHOUSE—Serves wet-aged and dry-aged steaks, prime beef, chops, and seafood, including salmon, Australian lobster tails, and a catch of the day. 6245 Poplar. 761-6200. D, X, MRA, $$$-$$$$

FOLK’S FOLLY ORIGINAL PRIME STEAK HOUSE

Specializes in prime steaks, as well as lobster, grilled Scottish salmon, Alaskan king crab legs, rack of lamb, and weekly specials. 551 S. Mendenhall. 762-8200. D, X, MRA, $$$-$$$$

FORMOSA—Offers Mandarin cuisine, including broccoli beef, hot-andsour soup, and spring rolls. Closed Mon. 6685 Quince. 753-9898. L, D, X, $-$$

FOX RIDGE PIZZA & GRILL—Pizzas, calzones, sub sandwiches, burgers, and meat-and-two plate lunches are among the dishes served at this eatery, which opened in 1979. 711 W. Brookhaven Circle. 758-6500. L, D, X, $

FRATELLI’S—Serves hot and cold sandwiches, salads, soups, and desserts, all with an Italian/Mediterranean flair. Closed Sun. 750 Cherry Rd., Memphis Botanic Garden. 766-9900. L, X, $

FRANK GRISANTI’S ITALIAN RESTAURANT—Northern Italian favorites include pasta with jumbo shrimp and mushrooms; also seafood, filet mignon, and daily lunch specials. Closed for lunch Sun. Embassy Suites Hotel, 1022 S. Shady Grove. 761-9462. L, D, X, $-$$$

HALF SHELL—Specializes in seafood, such as king crab legs; also serves steaks, chicken, pastas, salads, sandwiches, a ”voodoo menu”; oyster bar at Winchester location. 688 S. Mendenhall. 682-3966; 7825 Winchester. 737-6755. L, D, WB, X, MRA, $-$$$ HEN HOUSE—Hybrid wine/cocktail bar and tasting room with plenty of cosmopolitan eats. Closed Sun. 679 S. Mendenhall. 499-5436. D, $-$$$ HIGH POINT PIZZA—Serves a variety of pizzas, subs, salads, and sides. Closed Mon. A neighborhood fixture. 477 High Point Terrace. 452-3339. L, D, X, $-$$

HOG & HOMINY—The casual sister to Andrew Michael Italian Kitchen serves brick-oven-baked pizzas, including the Red-Eye with pork belly, and small plates with everything from meatballs to beef and cheddar hot dogs; and local veggies. And with a few surprises this time around. Closed for lunch Mon. 707 W. Brookhaven Cir. 207-7396. L, D, SB, X, MRA. $-$$$

HOUSTON’S—Serves steaks, seafood, pork chops, chicken dishes, sandwiches, salads, and Chicago-style spinach dip. Famous for first-class service. 5000 Poplar. 683-0915. L, D, X $-$$$

LA BAGUETTE—An almond croissant and chicken salad are among specialties at this French-style bistro. Closed for dinner Sun. 3088 Poplar. 458-0900. B, L, D (closes at 7), X, MRA, $

LAS DELICIAS—Popular for its guacamole, house-made tortilla chips, and margaritas, this restaurant draws diners with its chicken enchiladas, meat-stuffed flautas, and Cuban torta with spicy pork. Closed Sun. 4002 Park Ave. 458-9264; 5689 Quince. 800-2873. L, D, X, $ LIBRO AT LAURELWOOD—Bookstore eatery features a variety of sandwiches, salads, and homemade pasta dishes, with Italian-inspired options such as carbonara and potato gnocchi. Closed for dinner Sun. 387 Perkins Ext. (Novel). 800-2656. B, L, D, SB, X, $-$$

LITTLE ITALY EAST—New York-style pizzas galore and homemade pasta. Closed Sun. 6300 Poplar Ave., Ste. 113. 729-7432. L, $-$$

LOST PIZZA—Offering pizzas (with dough made from scratch), pasta, salads, sandwiches, tamales, and more. 2855 Poplar. 572-1803; 5960 Getwell (Southaven). 662-892-8684. L, D, X, $-$$

MAGNOLIA & MAY—The family behind Grove Grill cooks up Southern-inspired casual dining at this country brasserie, with popular menu items like peach gazpacho, low country shrimp n’ grits, and plenty of weekend brunch options. Closed Mon. 718 Mt. Moriah Rd. 676-8100. L, D, SB, MRA. $$-$$$.

MAHOGANY MEMPHIS—Upscale Southern restaurant offers such dishes as coffee-rubbed lamb chops and baked Cajun Cornish hen. Closed for dinner Sun. and all day Mon.-Tues. 3092 Poplar, Suite 11. 623-7977. L, D, SB, X, $-$$$

MARCIANO MEDITERRANEAN AND ITALIAN CUISINE—Veal Saltimbocca with angel-hair pasta and white wine sauce is among the entrees; also steaks, seafood, and gourmet pizza. 780 E. Brookhaven Cir. 682-1660. D, X, $-$$

MAYURI INDIAN CUISINE—Serves tandoori chicken, masala dosa, tikka masala, as well as lamb and shrimp entrees; also a daily lunch buffet, and dinner buffet on Fri.-Sat. 6524 Quince Rd. 753-8755. L, D, X, $-$$

MELLOW MUSHROOM—Large menu includes assortment of pizzas, salads, calzones, hoagies, vegetarian options, and 50 beers on tap. 5138 Park Ave. 562-1211; 9155 Poplar, Shops of Forest Hill (Germantown). 907-0243. L, D, X, $-$$

MOSA ASIAN BISTRO—Specialties include sesame chicken, Thai calamari, rainbow panang curry with grouper fish, and other Pan Asian/fusion entrees. Closed Mon. 850 S. White Station Rd. 683-8889. L, D, X, MRA, $

NAM KING—Offers luncheon and dinner buffets, dim sum, and such specialties as fried dumplings, pepper steak, and orange chicken. 4594 Yale. 373-4411. L, D, X, $

NAPA CAFE—Among the specialties are miso-marinated salmon over black rice with garlic spinach and shiitake mushrooms. Closed Sun. 5101 Sanderlin, Suite 122. 683-0441. L, D, X, MRA, $$-$$$

NEW HUNAN—Chinese eatery with more than 80 entrees; also lunch/ dinner buffets. 5052 Park. 766-1622. L, D, X, $

ONE & ONLY BBQ—On the menu are pork barbecue sandwiches, platters, wet and dry ribs, smoked chicken and turkey platters, a smoked meat salad, barbecue quesadillas, Brunswick Stew, and Millie’s homemade desserts. 1779 Kirby Pkwy. 751-3615; 567 Perkins Extd. 249-4227. L, D, X, $

ONO POKÉ—This eatery specializes in poké — a Hawaiian dish of fresh fish salad served over rice. Menu includes a variety of poké bowls, like the Kimchi Tuna bowl, or customers can build their own by choosing a base, protein, veggies, and toppings. 3145 Poplar. 618-2955. L, D, X , $

OWEN BRENNAN’S—New Orleans-style menu of beef, chicken, pasta, and seafood; jambalaya, shrimp and grits, and crawfish etouffee are specialties. Closed for dinner Sun. The Regalia, 6150 Poplar. 761-0990. L, D, SB, X, MRA, $-$$$

PARK + CHERRY—The Dixon offers casual dining within the museum. Seasonal menu features sandwiches, like rustic chicken salad on croissant, as well as salads, snacks, and sweets. Closed for breakfast Sun. and all day Mon. 4339 Park (Dixon Gallery and Gardens). 761-5250. L, X, $

PATRICK’S—Serves barbecue nachos, burgers, and entrees such as fish and chips; also plate lunches and daily specials. 4972 Park. 682-2852. L, D, X, MRA, $

PETE & SAM’S—Serving Memphis for 60-plus years; offers steaks, seafood, and traditional Italian dishes, including homemade ravioli, lasagna, and chicken marsala. 3886 Park. 458-0694. D, X, $-$$$

PF CHANG’S CHINA BISTRO—Specialties are orange peel shrimp, Mongolian beef, and chicken in lettuce wraps; also vegetarian dishes, including spicy eggplant. 1181 Ridgeway Rd., Park Place Centre. 818-3889. L, D, X, $-$$

PHO SAIGON—Vietnamese fare includes beef teriyaki, roasted quail, curry ginger chicken, vegetarian options, and a variety of soups. 2946 Poplar. 458-1644. L, D, $

PIMENTO’S KITCHEN + MARKET—Fresh sandwiches, soups, salads, and plenty of pimento cheese at this family-owned restaurant. 6540 Poplar Ave. 602-5488 (Collierville: 3751 S. Houston Levee. 453-6283). L, D, X, $

PYRO’S FIRE-FRESH PIZZA—Serving gourmet pizzas cooked in an open-fire oven, wide choice of toppings, and large local and craft beer selection. 1199 Ridgeway. 379-8294; 2035 Union Ave. 208-8857; 2286 N. Germantown Pkwy. (Cordova). 207-1198; 3592 S. Houston Levee (Collierville). 221-8109. L, D, X, MRA, $

THE READY ROOM—Duck wontons, bananas “Oscar,” and plenty of other bar snacks and entrees at Hook Point Brewing Co.’s taproom. Closed Mon./Tues. 715 W. Brookhaven Cir. 487-6931. L, D, WB, X, $-$$

RED HOOK CAJUN SEAFOOD & BAR—Cajun-style array of seafood including shrimp, mussels, clams, crawfish, and oysters. 3295 Poplar. 207-1960. L, D, X, $-$$

RED KOI—Classic Japanese cuisine offered at this family-run restaurant; hibachi steaks, sushi, seafood, chicken, and vegetables. 5847 Poplar. 767-3456. L, D, X $-$$

RED PIER CAJUN SEAFOOD & BAR—Owners of Red Hook bring more cajun-style seafood dishes. 5901 Poplar Ave. 512-5923. L, D, X, $-$$$

RESTAURANT IRIS—French Creole-inspired classics, such as Gulf shrimp and rice grits congee served with lap chong sausage and boiled peanuts, are served at this newly remodeled restaurant owned by

Chef Kelly English, a Food and Wine “Top Ten.” 4550 Poplar. 590-2828. L, D, X, $$-$$$

RIVER OAKS—Chef Jose Gutierrez’s French-style bistro serves seafood and steaks, with an emphasis on fresh local ingredients. Closed for lunch Sat. and all day Sun. 5871 Poplar Ave. 683-9305. L, D, X, $$$

RONNIE GRISANTI’S ITALIAN RESTAURANT— This Memphis institution serves some family classics such as Elfo’s Special and handmade ravioli, along with house-made pizza and fresh oysters. Closed Sun. 6150 Poplar, Suite 122. 850-0191. D, X, $-$$$

ROTOLO’S CRAFT & CRUST—Louisiana-based pizza company’s first Memphis location, whipping up pizza pies with homemade sauces and fresh ingredients, pasta, wings, and other shareables. 681 S. White Station. 454-3352. L, D, X, $-$$

RUTH’S CHRIS STEAK HOUSE—Offers prime steaks cut and aged in-house, as well as lamb, chicken, and fresh seafood, including lobster. 6120 Poplar. 761-0055. D, X, $$$-$$$$

SALSA—Mexican-Southern California specialties include carnitas, enchiladas verde, and fajitas; also Southwestern seafood dishes such as snapper verde. Closed Sun. Regalia Shopping Center, 6150 Poplar, Suite 129. 683-6325. L, D, X, $-$$

SAUCY CHICKEN—Specializes in antibiotic-free chicken dishes with locally sourced ingredients, with such items as hot wings and the Crosstown Chicken Sandwich, and a variety of house-made dipping sauces; also, seafood, salads, and daily specials. Closed Sun. 4715 Poplar. 907-0741. L, D, $

SEASONS 52—This elegant fresh grill and wine bar offers a seasonally changing menu using fresh ingredients, wood-fire grilling, and brick-oven cooking; also a large international wine list and nightly piano bar. Crescent Center, 6085 Poplar. 682-9952. L, D, X, $$-$$$

SOBEAST—Eastern branch of the popular South of Beale, featuring the restaurant’s traditional staples, as well as rotating special menu items. 5040 Sanderlin. 818-0821. L, D, SB, X, $-$$.

STAKS—Offering pancakes, including birthday cake and lemon ricotta. Menu includes other breakfast items such as beignets and French toast, as well as soups and sandwiches for lunch. 4615 Poplar. 509-2367; 3660

S. Houston Levee Road, Ste 104 (Collierville). 286-4335; 7704 Poplar (Germantown). 800-1951; 2902 May Blvd. (Southaven). B, L, WB, X, $

SWANKY’S TACO SHOP—Taco-centric eatery offers tortas, flatbreads, quesadillas, chimichangas, burgers, and more. 4770 Poplar. 730-0763; 6641 Poplar (Germantown). 737-2088; 272 S. Main. 779-3499. L, D, X, $

THREE LITTLE PIGS—Pork-shoulder-style barbecue with tangy mild or hot sauce, freshly made coleslaw, and baked beans. 5145 Quince Rd. 685-7094. B, L, D, X, $

TOPS BAR-B-Q—Specializes in pork barbecue sandwiches and sandwich plates with beans and slaw; also serves ribs, beef brisket, and burgers. 1286 Union. 725-7527; 4183 Summer. 324-4325; 5391 Winchester. 794-7936; 3970 Rhodes. 323-9865; 6130 Macon. 371-0580. For more locations, go online. L, D, X, $

TORCHY’S TACOS—Plenty of Tex-Mex variety, with creative monthly special tacos. 719 S. Mendenhall. 343-8880. B, L, D, X, $

VENICE KITCHEN—Specializes in “eclectic Italian” and Southern Creole, from pastas, including the “Godfather,” to hand-tossed pizzas, including the “John Wayne”; choose from 50 toppings. 368 Perkins Ext. 767-6872. L, D, SB, X, $-$$

WANG’S MANDARIN HOUSE—Offers Mandarin, Cantonese, Szechuan, and spicy Hunan entrees, including the golden-sesame chicken; next door is East Tapas, serving small plates with an Asian twist. 6065 Park Ave., Park Place Mall. 763-0676. L, D, X, $-$$

WASABI—Serving traditional Japanese offerings, hibachi, sashimi, and sushi. The Sweet Heart roll, wrapped — in the shape of a heart — with tuna and filled with spicy salmon, yellowtail, and avocado, is a specialty. 5101 Sanderlin Rd., Suite 105. 421-6399. L, D, X, $-$$

THE WING GURU—A staple of the Memphis wing scene, featuring everything from classic buffalo to exquisite lemon pepper. 5699 Mt. Moriah Rd. 509-2405; 875 W. Poplar Ave., Ste. 6 (Collierville). 221-7488; 8253 Highway 51, North Suite #103 (Millington). 872-0849; 4130 Elvis Presley Blvd (Whitehaven). 791-4726). L, D, X, $-$$

WOMAN’S EXCHANGE TEA ROOM—Chicken-salad plate, beef tenderloin, soups-and-sandwiches, vegetable plates, and homemade desserts are specialties. Closed Sat.-Sun. 88 Racine. 327-5681. L, X, $

CORDOVA

BOMBAY HOUSE—Indian fare includes lamb korma and chicken tikka; also, a daily luncheon buffet. 1727 N. Germantown Pkwy. 755-4114. L, D, X, $-$$

THE BUTCHER SHOP—Serves steaks ranging from 8-oz. filets to a 20-oz. porterhouse; also chicken, pork chops, fresh seafood. 107 S. Germantown Rd. 757-4244. L (Fri. and Sun.), D, X, $$-$$$

GREEN BAMBOO—Pineapple tilapia, pork vermicelli, and the soft egg noodle combo are Vietnamese specialties here. 990 N. Germantown Parkway, Suite 104. 753-5488. L, D, $-$$

JIM ’N NICK’S BAR-B-Q—Serves barbecued pork, ribs, chicken, brisket, and fish, along with other homemade Southern specialties. 2359 N. Germantown Pkwy. 388-0998. L, D, X, $-$$

EL MERO TACO—This food truck turned restaurant serves up Mexican and Southern-style fusion dishes, including fried chicken tacos, chorizo con papas tacos, and brisket quesadillas. 8100 Macon Station, Suite 102. 308-1661. Closed Sun.-Mon. L, D, WB, X, $

POKÉ WORLD—Serves up Hawaiian poké bowls filled with rice and diced, raw fish. Also offers Taiwanese bubble tea and rolled ice cream for dessert. 1605 N. Germantown Pkwy., Suite 111. 623-7986. East Memphis: 575 Erin Dr. 779-4971. L, D, $

SHOGUN JAPANESE RESTAURANT—Entrees include tempura, teriyaki, and sushi, as well as grilled fish and chicken entrees. 2324 N. Germantown Pkwy. 384-4122. L, D, X, $-$$

TANNOOR GRILL—Brazilian-style steakhouse with skewers served tableside, along with Middle Eastern specialties; vegetarian options also available. 830 N. Germantown Pkwy. 443-5222. L, D, X, $-$$$

GERMANTOWN

BLUE HONEY BISTRO—Entrees at this upscale eatery include brown butter scallops served with Mississippi blue rice and herbcrusted beef tenderloin with vegetables and truffle butter. Closed Sun. 9155 Poplar, Suite 17. 552-3041. D, X, $-$$$

THE CRAZY COOP—Plenty of hot wings and sauces, plus sandwiches and other dinner plates. 1315 Ridgeway Rd. 748-5325; 7199 Stage Rd. (Bartlett). 433-9212. L, D, $-$$

GERMANTOWN COMMISSARY—Serves barbecue sandwiches, sliders, ribs, shrimp, and nachos, as well as smoked barbecued bologna sandwiches; Mon.-night all-you-can-eat ribs. 2290 S. Germantown Rd. S. 754-5540. L, D, X, MRA, $-$$

LAS TORTUGAS DELI MEXICANA—Authentic Mexican food prepared from local food sources; specializes in tortugas — grilled bread scooped out to hold such powerfully popular fillings as brisket, pork, and shrimp; also tingas, tostados. Closed Sun. 1215 S. Germantown Rd. 751-1200; 6300 Poplar. 623-3882. L, D, X, $-$$

LIMELIGHT—Wolf River Hospitality Group brings Wagyu beef, duck gnocchi, and other fine dining dishes on a rotating seasonal menu. Closed Mon./Tue. 7724 Poplar Pike. 791-2328. D, X, $-$$$

MOONDANCE GRILL—From the owners of Itta Bena and Lafayette’s. Serves steak cooked sous vide and seafood dishes including Abita-barbecued shrimp and pan-seared sand dab, in addition to an extensive wine and cocktail list. 1730 S. Germantown Road, Suite 117. 755-1471. L, D, X, $$-$$$

NOODLES ASIAN BISTRO—Serves a variety of traditional Asian cuisine, with emphasis on noodle dishes, such as Singapore Street Noodles and Hong Kong Chow Fun. 7850 Poplar, Suite 12. 755-1117. L, D, X, $

PETRA CAFÉ—Serves Greek, Italian, and Middle Eastern sandwiches, gyros, and entrees. Hours vary; call. 6641 Poplar. 754-4440; 547 S. Highland. 323-3050. L, D, X, $-$$

ROCK’N DOUGH PIZZA CO.—Specialty and custom pizzas made from fresh ingredients; wide variety of toppings. 7850 Poplar, Suite 6. 779-2008. L, D, SB, X, MRA, $$

ROYAL PANDA—Hunan fish, Peking duck, Royal Panda chicken and shrimp, and a seafood combo are among the specialties. 3120 Village Shops Dr. 756-9697. L, D, X, $-$$

SAKURA—Sushi, tempura, and teriyaki are Japanese specialties here. 2060 West St. 758-8181; 4840 Poplar. 572-1002; 255 New Byhalia Rd. 316-5638. L, D, X, $-$$

SOUTHERN SOCIAL—Shrimp and grits, stuffed quail, and Aunt Thelma’s Fried Chicken are among the dishes served at this upscale Southern establishment. 2285 S. Germantown Rd. 754-5555. D, SB, X, MRA, $-$$$

STONEY RIVER STEAKHOUSE AND GRILL—Specializes in hand-cut steaks, a fresh seafood selection, and plenty of house specials. 7515 Poplar Ave., Suite 101. 207-1100. L, D, X, $$-$$$$

SUFI’S MEDITERRANEAN GRILL & BAR—Offers authentic Mediterranean and Persian cuisine, from hummus shawarma to traditional moussaka. Closed Mon.. 7609 Poplar Pike. 779-2200. L, D, X, $-$$$

TAZIKI’S—Mediterranean-inspired dishes all made from scratch. 7850 Poplar Ave., Suite 26. 612-2713. East Memphis: 540 S. Mendenhall Rd. 290-1091. Bartlett: 7974 US-64. 203-0083. L, D, $

THE TOASTED YOLK CAFE—Churro donuts, signature Eggs Benedict, and plenty other boozy brunch options at this franchise’s first Tennessee location. 9087 Poplar Ave., Ste. 11. B, L, X, $-$$

UNCLE GOYO’S—More than 30 dishes with a focus on authentic Mexican cuisine, from the brains behind TacoNganas. 1730 S. Germantown Rd. L, D, X, $-$$

WEST STREET DINER—This home-style eatery offers breakfast, burgers, po’boys, and more. 2076 West St. 757-2191. B, L, D (Mon.-Fri.), X, $ ZEN JAPANESE FINE CUISINE—A full sushi bar and plenty of authentic Japanese dishes, like Hibachi or Wagyu beef. 1730 S. Germantown Rd. 779-2796. L, D, X, X, $-$$$

COLLIERVILLE

CAFE EUROPE—From Italian chef Michele D’oto, the French, Spanish, and Italian fusion cuisine includes a variety of dishes like Rosette al Forno, fish ceviche, and sole meuniere. Closed Sun. 4610 Merchants Park Circle, Suite 571. 286-4199. L, D, X, $$-$$$$

CAFE PIAZZA BY PAT LUCCHESI—Specializes in gourmet pizzas (including create-your-own), panini sandwiches, and pasta. Closed Sun. 139 S. Rowlett St. 861-1999. L, D, X, $-$$

CIAO BABY—Specializing in Neapolitan-style pizza made in a wood-fired oven. Also serves house-made mozzarella, pasta, appetizers, and salads. 890 W. Poplar, Suite 1. 457-7457. L, D, X, $

COLLIERVILLE COMMISSARY—Serves barbecue sandwiches, sliders, ribs, shrimp, and nachos, as well as smoked barbecued bologna sandwiches. 3573 S. Houston Levee Rd. 979-5540. L, D, X, MRA, $-$$

COLLIERVILLE PIZZA COMPANY—Family-friendly and locally owned pizza company featuring live music and other events. 144 US 72. L, D, X, $-$$

DAVID GRISANTI’S—Serving Northern Italian cuisine and traditional family recipes, like the Elfo Special, shrimp sauteed in garlic and butter, tossed with white button mushrooms and white pepper, and served over vermicelli with Parmigiano-Reggiano. Closed Sun. 684 W. Poplar (Sheffield Antiques Mall). 861-1777. L, D (Thurs.-Sat.), X, $-$$$

DYER’S CAFE—Juicy hamburgers, split dogs, and milkshakes at the historic Collierville restaurant. 101 N. Center St. 850-7750. L, D, X, $-$$

EL MEZCAL—Serves burritos, chimichangas, fajitas, and other Mexican cuisine, as well as shrimp dinners and steak. 9947 Wolf River, 853-7922; 402 Perkins Extd. 761-7710; 694 N. Germantown Pkwy. (Cordova). 7551447; 1492 Union. 274-4264; 11615 Airline Rd. (Arlington). 867-1883; 9045 Highway 64 (Lakeland). 383-4219; 7164 Hacks Cross Rd. (Olive Branch). 662-890-3337; 8834 Hwy. 51 N. (Millington). 872-3220; 7424 Highway 64 (Bartlett). 417-6026. L, D, X, $

EMERALD THAI RESTAURANT—Spicy shrimp, pad khing, lemongrass chicken, and several noodle, rice, and vegetarian dishes are offered at this family restaurant. Closed Sunday. 8950 Highway 64 (Lakeland, TN). 384-0540. L, D, X, $-$$

FIREBIRDS—Specialties are hand-cut steaks, slow-roasted prime rib, and wood-grilled salmon and other seafood, as well as seasonal entrees. 4600 Merchants Circle, Carriage Crossing. 850-1637; 8470 Highway 64 (Bartlett). 379-1300. L, D, X, $-$$$

JIM’S PLACE GRILLE—Features American, Greek, and Continental cuisine. Closed for lunch Sat. and all day Sun. 3660 Houston Levee. 8615000. L, D, X, MRA, $-$$$

MULAN ASIAN BISTRO—Hunan Chicken, tofu dishes, and orange beef served here; sushi and Thai food, too. 2059 Houston Levee. 850-5288; 2149 Young. 347-3965; 4698 Spottswood. 609-8680. L, D, X, $-$$

OSAKA JAPANESE CUISINE—Featuring an extensive sushi menu as well as traditional Japanese and hibachi dining. Hours vary for lunch; call. 3670 Houston Levee. 861-4309; 3402 Poplar. 249-4690; 7164 Hacks Cross (Olive Branch). 662-890-9312; 2200 N. Germantown Pkwy. (Cordova). 425-4901. L, D, X, $-$$$

RAVEN & LILY—Eatery offers innovative Southern-inspired cuisine with such dishes as crispy shrimp and cauliflower salad, spiced lamb sausage and parmesan risotto, and bananas foster pain perdu. Closed Mon. 120 E. Mulberry. 286-4575. L, D, SB, X, $-$$

STIX—Hibachi steakhouse with Asian cuisine features steak, chicken, and a fillet and lobster combination, also sushi. A specialty is Dynamite Chicken with fried rice. 4680 Merchants Park Circle, Avenue Carriage Crossing. 854-3399. 150 Peabody Place, Suite 115 (Downtown). 207-7638 L, D, X, $-$$

WOLF RIVER BRISKET CO.—From the owners of Pyro’s Fire Fresh Pizza, highlights include house-smoked meats: prime beef brisket, chicken, and salmon. Closed Sun. 9947 Wolf River Boulevard, Suite 101. 316-5590; 1350 Concourse Ave., Suite 165. 791-4389 L, D, X, $-$$

ZOPITA’S ON THE SQUARE—Cafe offers sandwiches, including smoked salmon and pork tenderloin, as well as salads and desserts. Closed Sun. 114 N. Main. 457-7526. L, D, X, $

OUT-OF-TOWN

BOZO’S HOT PIT BAR-B-Q—Barbecue, burgers, sandwiches, and subs. 342 Highway 70 (Mason, TN). 901-294-3400. L, D, X, $-$$

CATFISH BLUES—Serving Delta-raised catfish and Cajun- and Southern-inspired dishes, including gumbo and fried green tomatoes. 210 E. Commerce (Hernando, MS). 662-298-3814. L, D, $

CITY GROCERY—Southern eclectic cuisine; shrimp and grits is a specialty. Closed for dinner Sun. 152 Courthouse Square (Oxford, MS). 662-232-8080. L, D, SB, X, $$-$$$

COMO STEAKHOUSE—Steaks cooked on a hickory charcoal grill are a specialty here. Upstairs is an oyster bar. Closed Sun. 203 Main St. (Como, MS). 662-526-9529. D, X, $-$$$

ELFO GRISANTI’S NORTHERN ITALIAN CUISINE—Grisanti family classics like lasagna, homemade ravioli, garlic bread, and Northern Italian pizza. Closed Sun. 5627 Getwell Rd. (Southaven, MS). 662-470-4497. L, D, X, $-$$

CASINO TABLES

CHICAGO STEAKHOUSE AT THE GOLDSTRIKE—1010 Casino Center Dr., Robinsonville, MS, 1-888-24KSTAY /662-357-1225

FAIRBANKS AT THE HOLLYWOOD—1150 Casino Strip Blvd., Robinsonville, MS, 1-800-871-0711

IGNITE STEAKHOUSE AT SOUTHLAND CASINO RACING—1550 N. Ingram Blvd., West Memphis, AR, 1-800-467-6182

JACK BINION’S STEAK HOUSE AT HORSESHOE—1021 Casino Center Drive, Robinsonville, MS, 1-800-303-SHOE

LUCKY 8 ASIAN BISTRO AT HORSESHOE—1021 Casino Center Drive, Robinsonville, MS, 1-800-303-SHOE

SOUTHLAND CASINO HOTEL'S THE KITCHENS—1550 N. Ingram Blvd., West Memphis, AR, 1-800-467-6182

THE STEAKHOUSE AT THE FITZ—711 Lucky Ln., Robinsonville, MS, 1-888-766-LUCK, ext 8213

TWAIN’S STEAKHOUSE AT SAM’S TOWN TUNICA—1477 Casino Strip Resorts Boulevard, Robinsonville, MS, 1-800-456-0711

LONG ROAD CIDER CO.—Specializes in hard apple ciders made with traditional methods. Cafe-style entrees include black-eyed peas with cornbread and greens, chicken Gorgonzola pockets, cider-steamed sausage, and housemade ice creams. Closed Sun.-Wed. 9053 Barret Road. (Barretville, TN). 352-0962. D, X, $

MANILA FILIPINO RESTAURANT—Entrees include pork belly cutlet with lechon sauce, and shrimp and vegetables in tamarind broth; also daily combos, rice dishes, and chef specials. Closed Sun.-Mon. 7849 Rockford (Millington, TN). 209-8525. L, D, X, $

MARSHALL STEAKHOUSE—Rustic steakhouse serves premium Angus beef steaks, seafood dishes, rack of lamb, and more. 2379 Highway 178 (Holly Springs, MS). 628-3556. B, L, D, X, $-$$$

MEMPHIS BARBECUE COMPANY—Offers spare ribs, baby backs, and pulled pork and brisket. 709 Desoto Cove (Horn Lake, MS). 662-536-3762. L, D, X, $-$$

NAGOYA—Offers traditional Japanese cuisine and sushi bar; specialties are teriyaki and tempura dishes. 7075 Malco Blvd., Suite 101 (Southaven, MS). 662-349-8788. L, D, X, $-$$$

PIG-N-WHISTLE—Offers pork shoulder sandwiches, wet and dry ribs, catfish, nachos, and stuffed barbecue potatoes. 6084 Kerr-Rosemark Rd. (Millington, TN). 872-2455. L, D, X, $

RAVINE—Serves contemporary Southern cuisine with an emphasis on fresh, locally grown foods and a menu that changes weekly. Closed Mon.-Tues. 53 Pea Ridge/County Rd. 321 (Oxford, MS). 662-234-4555. D, SB, X, $$-$$$

SAINT LEO’S—Offering sophisticated pizzas, pastas, sandwiches, and salads. A James Beard nominee for Best New Restaurant in 2017. 1101 Jackson (Oxford, MS). 662-234-4555. D, L, WB, X, $-$$

SNACKBAR—An intriguing mix of “French Bistro with North Mississippi Cafe.” Serving a confit duck Croque Monsieur, watermelon-cucumber chaat, pan-fried quail, plus a daily plate special and a raw bar. 721 N. Lamar (Oxford, MS). 662-236-6363. D, X, $-$$$

TEKILA MODERN MEXICAN—Modern interpretations of classic dishes from all over Mexico. 6343 Getwell Rd. (Southaven, MS). 662-510-5734. B, L, D, X, $-$$

WILSON CAFE— An impressive culinary destination in the heart of the Arkansas Delta. Serving jambalaya, Waygu flatiron, butternut ravioli, swordfish & shrimp kabobs, burgers. 2 N. Jefferson (Wilson, AR). 870-6550222. L, D, WB, $-$$$

TRIBUTE David Dawson

One of our magazine’s best writers, some readers also knew him as Dr. Lancelot Bueno.

BY SUSAN DYNERMAN

Mark Rothko, who I love.” In the early Eighties, David (brilliantly) advised all his friends to buy the new Apple IIe. He was in chat rooms before anyone else even knew what they were. And he had this bulky version of a cell phone between the seats of his car before … well, you get it.

What made him a local icon and landed him on the magazine’s cover four times was Lancelot Bueno. In this role, he not only wrote humor columns, but produced an infamous series of Bufflehead scavenger hunts.

they produced lush coffee-table books about U.S. cities with introductions by their favorite sons.

ese intros were ghostwritten by David, who interviewed the likes of Dan Rather, Gerald Ford, and Muhammad Ali. Recalls Towery, “ ey enjoyed the journey with this quirky Southern journalist with a twinkle in his voice who represented them with dignity and humor.”

In May, M EMPHIS M AGAZINE lost one of its own and one of its finest. David Dawson joined the staff in 1981 and became one of the magazine’s longest running and most versatile writers. He had this droll sense of humor and unassuming manner that made him utterly charming. And ultimately, as Dr. Lancelot Bueno, a character he invented and nurtured, he charmed the entire city back in the late Eighties.

He arrived during the golden age of city magazines. Recalls former editor and longtime manuscripts editor, Ed Weathers, “Back then, we were doing 5,000- to 10,000word pieces, in-depth stories on serious issues like busing and racism.” Weathers, incoming executive editor Kenneth Neill, and then-publisher Bob Towery set the bar high. Memphis was establishing a reputation for excellence.

David had a master’s in history from the U of M and had been freelancing and doing reporting for Time and Fortune. As an associate editor, his job was to produce — which sometimes meant writing two or even three pieces an issue. Between 1979 and 1989, David wrote more

than 80 stories, ranging from the profound — “A Profile of Shelby Foote” (November 1981) — to the absurd — “Dining in Deep Waters: e Hazards of Humidity” (July 1983). He could write about anything and everything. “David was an information sponge,” says his brother, Bill Dawson, a journalist who worked at the CA and the Houston Chronicle. Says Weathers, “He was a gifted writer.”

David seemed to have an uncanny compulsion to explore things — ideas, gadgets, trends, people. He was hip, in a geeky, Eighties sort of way. Very, very smart — and generous with his knowledge. “He introduced me to Monty Python and Italo Calvino,” says David Tankersley, another creative soul and one of David’s oldest friends. “And to

Stories with names like “ e Lost Ring of Ichabod Bueno” and “ e Maltese Bufflehead” that generated frenzied searches for buried treasures and secret codes and fancy grand prizes.

Memphis went wild.

“Everyone in town was into it,” recalls Richard Banks, now host reporter of the NPR affiliate in Birmingham, who interned at the magazine during the Bueno years and later became its editor. “For me, the search wasn’t a big deal. It was picking up each issue that had Lancelot’s writing in it and diving into it,” he says, musing — “And that silly, wonderful name. Lancelot Bueno.”

In 1986, David left the magazine and joined Bob Towery as executive editor at a new venture — Towery Publishing — where

Back before U of M and Memphis Magazine and Towery Publishing, David worked at the public library on Peabody. at’s where he met Tankersley and a man named Arnoldo Bueno that inspired youknow-what, and, most importantly, Barbara Fargo, who became Barbara Fargo Dawson in 1982. e beneficiary of his sense of humor for many years, she shares this story. “Once, when our high school senior called home to say she was spending the night with a friend, we found her car parked somewhere else,” she says. “David decided, rather than grounding her, we’d just ‘steal’ the car. So when she came back, it was gone!” at was one of his favorite stories. “He must have told it a hundred times,” she says.

It was obvious to anyone who knew David that the center of his universe was his family — Barbara and son Alec and daughter Rachel — and, eventually, by extension Rachel’s husband Josh Greer and the four grandchildren — Marley, Willa, and Dawson Greer, and Lavender Dawson. “He adored his grandchildren,” says Bill Dawson. Says David Tankersley: “He was really proud of his brother. And he was really proud of his family.” It seemed like home was always where David really wanted to be.

Looking back, I think of him as a kind and gentle and thoughtful man. And feel lucky to have had him as a friend. Richard Banks puts it this way: “He just had this caring approach to the people in his life.” And that was his true gift.

Susan Dynerman (then Susan Turley) and David Dawson met in the early ’80s when their tenures as associate editor at this magazine briefly overlapped.

What landed him on this magazine’s cover four times (this is the August 1982 issue) was his role as the mysterious Lancelot Bueno.

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