Memphis Magazine January 2019

Memphis • THE CITY MAGAZINE • W W W.MEMPHISMAGAZINE.COM

2018’S VERY BEST WEDDINGS | FRESH BAKERIES | REMODEL MEMPHIS

THE CITY MAGAZINE

VOL XLIII NO 10 | J A N U A R Y 2 019

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HEADLINE: 26 pt. • BODY COPY: 9 pt.

200 Varick St. New York, NY 10014 : Phone 212-805-7500

STANDARD OF EXCELLENCE SINCE 1950 Memphis Magazine’s

THE 2018

FACE

repairs reweaving handwash/cleaning

OF

ORIENTAL RUGS

sales appraisals color run restoration pet and other stain removals moth damage storage odor removal and much more

Our business is our family name.

Master Weaver Ali Taghavi restoring an antique Persian Farahan rug.

3554 Park Avenue, Memphis, TN • (901) 327-5033 taghavirugs.com • Like us on Facebook

28 V O L X L III N O 10 | J A N U A R Y 2 019

26

Up Front

12 IN THE BEGINNING 14, 70, 85 WE SAW YOU 16, 72 STREET STYLE 18 CLASSIC DINING 22 OUT AND ABOUT 24 FICTION

31

Great Memphis

WEDDINGS of 20/8

on the cover Big Star (L to R): John Lightman, Jody Stephens, Alex Chilton — see page 46

Features

PHOTOGRAPH BY CAROLE MANNING COURTESY OMNIVORE RECORDINGS

26 Georgia Goes to Hawai'i

O’Keeffe’s tropical dream lands at the Brooks.

~ by anna traverse

31 Great Memphis Weddings of 2018

Four couples tie the knot at well-known and decidedly unique venues.

~ by anne cunningham o’neill

46 The Golden Age of Memphis Power Pop

With no rules and no formula, these artists followed their heart and made an impact that lasts to this day. ~ by alex greene

54 Eternal Brooklyn

The New York borough synonymous with gentrification fiercely guards its identity. ~ by chris mccoy

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59 Remodel Memphis

Your 2019 guide to making the most of your space.

~ by samuel x. cicci

75 901 HEALTH

Helping Them See the Light

A close look at new therapies and treatments for diseases of the eye.

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96 Memphis (ISSN 1622-820x) is published monthly for $15 per year by Contemporary Media, Inc., P.O. Box 1738, Memphis, TN 38101 © 2019.

Telephone: 901-521-9000. For subscription info, please call 901-521-9000. Subscription customer service mailing address is Memphis magazine, P.O. Box 1738, Memphis, TN 38101. All rights reserved.

• Periodicals Postage Paid at Memphis, TN. Postmasters: send address changes to Memphis, P.O. Box 1738, Memphis, TN 38101.

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~ by michael finger ASK VANCE

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Radio Exercise Our trivia expert solves local mysteries of who, what, when, where, why, and why not. ~ by vance lauderdale DINING OUT

Let’s Celebrate Neighborhood bakeries find delectable niches with buttery croissants, pastel-colored macarons, and tiered cakes in dozens of flavors.

~ by pamela denney

86 city dining

Tidbits: Soi No. 9 food truck rolls inside; plus the city’s most extensive dining listings.

96

ENDGAME

Michael Lupfer Some loving tributes to a teacher, traveler, friend, and hoofer.

~ by chris davis

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BONUS

Pioneer.

Coming in March 2019 2018

Memphis • THE CITY MAGAZINE • W W W.MEMPHISMAGAZINE.COM

THE FACES AND PLACES ISSUE

FACES OF THE

MID-SOUTH

THE CITY MAGAZINE

VOL XLII NO 1 2 | M A R C H 2 018

THE FACE OF

APARTMENT MANAGEMENT FOGELMAN PROPERTIES >>>

Fogelman Properties is one of the country’s largest and most experienced privately-owned multifamily investment and property management companies. As a fully integrated company, Fogelman specializes in multifamily acquisitions, property management, construction management, and asset management.

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New Ballet Ensemble dancers Jayme Stokes and Gene Seals.

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2018

FACES OF THE

MID-SOUTH

his passion to become an entrepreneur or leader of the next generation.

THE FACE OF THE FACE OF

BEAUTIFULSMILES SMILES BEAUTIFUL CHRISTOPHER COOLEY, DDS >>> CHRISTOPHER COOLEY, DDS >>>

When you visit the office of Dr. Christopher Cooley, you become part of a caring dental family. Along with his highly trained, professional staff, Dr. Cooley is committed to listening to your needs and providing care that works for your lifestyle. Dr. Cooley’s dental practice is devoted to restoring and enhancing the natural beauty of smiles using conservative, state-of-the-art procedures that will result in beautiful, long lasting smiles. A standard of excellence in personalized dental care enables him to provide the quality dental services his patients deserve.

Dr. Cooley takes the time necessary to constantly improve his skills and the technological capabilities of the practice. He has trained with many of the best clinicians in the country, and insists on the best materials and highest quality lab work available.

Thereby, you benefit from the latest treatment techniques, including innovative advances in patient comfort, the highest-quality and longest-lasting materials, and the most aesthetically pleasing results.

Dr. Cooley is a lifetime Memphian who

To schedule a tour, call 901.765.4605 or visit www.briarcrest.com.

graduated in 1976 with honors from the University of Tennessee Knoxville, then from the University of Tennessee College of Dentistry in 1982. Dr. Cooley has undergone training with the Hornbrook Group and PAClive, the country’s top program for hands-on continuing education for dentists.

Dr. Cooley is also a proud member of: the American Dental Association, American Academy of Cosmetic Dentistry, Tennessee Academy of Cosmetic Dentistry and the Crown Council. These organizations keep Dr. Cooley abreast of developing studies in the fields of cosmetic, restorative and general dentistry.

Dr. Cooley and his entire team love to volunteer their time and efforts both locally and globally taking care of patients in Memphis and Shelby Co. and on mission trips to the Dominican Republic. Dr. Cooley always welcomes new patients into his office with most referrals coming from existing, very satisfied patients. The highest compliment we receive is when our patients refer their family and friends.

7938 Wolf River Blvd., Germantown, TN 38138 | 901.754.3117 | CooleyDDS.com

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FACE S OF T HE MID-SOU T H Our highly anticipated “Faces of the MidSouth” section features some of the most prominent individuals and businesses, in our Faces and Places issue. Familiarize yourself with excellence from around the greater Memphis area with an extensive array of photos and profiles.

CHRISTIAN SCHOOL F I N D

Y O U R

Coming in April 2019

B A L A N C E

Memphis • THE CITY MAGAZINE • W W W.MEMPHISMAGAZINE.COM

THE CITY MAGAZINE

VOL XLIII NO 1 | A P R I L 2 019

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MEMPHIS BICEN T ENNI A L The clock is ticking down toward Memphis’ 200th anniversary, celebrating two centuries of growth and culture.

Whether you call it Bluff City, Grind City, or the City of Soul, stay tuned for Memphis magazine’s exclusive coverage of a celebration of Memphis 200.

For more information on advertising or our upcoming special sections, please contact Margie Neal at margie@memphismagazine.com

8 • MEMPHISMAGA ZINE.COM • JANUARY 20 19

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Beauty and Elegance on your Special Day in the Ozarks

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Memphis T H E CIT Y M AG AZIN E

General Excellence Grand Award Winner City and Regional Magazine Association 2007, 2008, 2010, 2014

&7

PUBLISHER/EDITOR kenneth neill EXECUTIVE EDITOR michael finger MANAGING EDITOR frank murtaugh SENIOR EDITORS shara clark, jon w. sparks ASSOCIATE EDITOR samuel x. cicci ARTS & LIFESTYLE EDITOR anne cunningham o’neill FOOD EDITOR pamela denney CONTRIBUTING EDITORS jackson baker,

michael donahue, alex greene, vance lauderdale, chris mccoy, hira qureshi, anna traverse EDITORIAL ASSISTANT julia baker

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CREATIVE DIRECTOR brian groppe PRODUCTION OPERATIONS DIRECTOR margie neal SENIOR ART DIRECTOR carrie beasley ADVERTISING ART DIRECTOR christopher myers GRAPHIC DESIGNERS jeremiah matthews,

bryan rollins PHOTOGRAPHY justin fox burks, michael donahue,

laura jean hocking, ziggy mack ILLUSTRATION chris honeysuckle ellis

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SENIOR ACCOUNT EXECUTIVE sloane patteson taylor ACCOUNT EXECUTIVES kayla white, jacob woloshin SENIOR SALES CONSULTANT joy bateman

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published by contemporary media, inc. memphis, tn 901-521-9000 p • 901-521-0129 f subscriptions: 901-521-9000

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CONTROLLER ashley haeger DIRECTOR OF BUSINESS DEVELOPMENT jeffrey a. goldberg EDITORIAL DIRECTOR bruce vanwyngarden DIRECTOR OF STRATEGIC INITIATIVES anna traverse

DO GOOD. BETTER.

DIRECTOR OF OPERATIONS leila zetchi CIRCULATION COORDINATOR julie ray SPECIAL EVENTS DIRECTOR molly willmott EMAIL MARKETING MANAGER britt ervin IT DIRECTOR joseph carey ACCOUNTING ASSISTANT celeste dixon RECEPTIONIST kalena mckinney

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IN THE BEGINNING | by kenneth neill

Up in the Air

How digitalization is changing the way we encounter the world.

P

erhaps you remember the film Up in the Air, released a decade ago.

George Clooney plays an international corporate “downsizer” who fires people for a living. While doing so, he travels the globe relentlessly, in a very real sense living from airport hub to airport hub. He’s the ultimate loner, with no fixed abode, who (the plot thickens) happens to run into Anna Kendrick, a bonafide “fellow traveler.” It’s a romance with a twist, and time has been kind to this whimsical film; check it out if you’ve never seen it.

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Memphis • THE CITY MAGA ZINE • W W W.MEMPHISMAGA ZINE.COM

Bill Butner

Having been lucky enough to have jour- own hand-held devices. neyed just about everywhere, I find myself Otherwise, all was darkness, except for thinking about Clooney’s character whenever maybe four window seats whose shades reI travel. So does Up in the Air director Jason mained up, and whose occupants remained Reitman. “Yesterday I took my tenth flight in in contact with the actual world outside. Not 10 days,” he said on the eve of to mention each other; inside the film’s release in 2009, “so I this 787, all was quiet, as if this live that life myself and I kind of were a late-night f light, not enjoy it. I think when you’re in the morning one on which we were in fact traveling. an airplane, it’s the last refuge for the people who enjoy being The scene seemed bizarre: a alone and reading a book.” couple of hundred passengers As someone whose first flight traveling in near-silence, in a was from Boston to New York thin aluminum tube moving across the Atlantic. Except City on a school trip to the 1964 The French Connection\ *7 for the cacophony of f lickerWorld’s Fair, I’ve always felt that THE CITY MAGAZINE

USA $3.99

VOL XXXVI NO 2 | MAY 2011

How an ambitious purchase in 1993 built the foundation for

flying was something of a traning lights emanating from row *7 scendental experience. Decades upon row of video screens, I May 2011 later, I continue to be amazed felt almost as if I were sailing at my good fortune at having been born into in steerage across the same ocean on the ship the only century in human history when such that brought my Irish ancestors to America flights of fancy were actually possible. And yes, nearly two centuries ago. as Reitman says, there’s nothing quite like readThe silence, as they say, was deafening. I ing a good book (or these days, maybe a Kindle) have to say I’ve learned over the years not to while looking out an airplane window, feeling strike up conversations with every seat-mate, like you’re lord and master of all you survey. but on occasion I've had memorable hoursRecently, however, I’ve noticed a sub- long conversations with complete strangers tle change in our basic f lying experiences, whom I never saw again. One time I was something that indicates that we seem less upgraded to first class en route to South homo sapiens these days, and more just individ- America, when legendary Duke basketball ual bowls of brain mush connected to what coach Mike Krzyzewski plopped down in once was called the World Wide Web, but the seat next to me. “Coach K,” I said politetoday is simply a vast virtual universe. ly, knowing we’d be stuck together for six Flying home from Paris last summer, I hours, “I promise not to say a word about was patting myself on the back for scoring basketball.” He laughed heartily, and we an aisle seat near the front of the plane, had quite the fine time solving many of the when I suddenly realized just how much world’s then-current problems. the air-travel experience has changed in the How times have changed, as so many seem decade since Up in the Air was released. We to travel tethered to their digital devices took off, and I settled into my pseudo-roomy at all times. Myself, I now always request seat, pulling out my New Yorker and my Kin- window seats these days. At least during dle, when suddenly the entire plane went daylight hours, I thus can peacefully read a dark. No, it wasn’t a power outage, but sim- book or a magazine, all while looking out the ply the simultaneous shutting of a hundred window across a magnificent sky, in my own window shades, as nearly everyone on board mind, at least, an aviation pioneer. turned their attention to the video moniKenneth Neill tors in front of them. Most of those whose publisher / editor screens remained off were focused on their 0 5

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WE SAW YOU

Yellowstone Comes to Memphis memphis country club | nov ember 14 , 2018

with michael donahue / story by jesse davis

A

light snow glistened on the grounds of the Memphis Country Club, and flurries danced on the chill breeze, prompting the guest speakers to joke that they had brought a little Wyoming weather to Memphis. The guest speakers in question — Heather White, president and CEO of Yellowstone Forever, and Todd Koel, Ph.D., leader of the Native Fish Conservation Program at Yellowstone National Park — had flown to Memphis in November, the first leg of a Tennessee tour that included stops in Nashville and Knoxville, to promote Yellowstone. ever. “Our mission is to create B. Lee and Susan Mallory experiences for all people,” and Scott and Carolyn Heppel White said. “We’re trying to hosted White and Koel at the reach people where they are.”

Memphis Country Club, where White spoke excitedly about they spoke eloquently about the future of the park, listing the importance of America’s a few of the projects in the first national park and the imworks: the Old Faithful Inn portance of the preservation and upkeep and support for of our remaining wild spaces. the “Grand Canyon of YellowThe event was part mixer, part stone” — the vista captured fundraiser, and part informaby painter Thomas Moran tive presentation. in the painting of the same Fire crackled in the firename, which was among a place, voices mingled, and series of sketches and paintsnow fell outside the windows ings he showed as people to Congress admired a slideto help drum show of photos up support from Yellowfor the park. stone — misty “Yellowstone is the “Yellowstone mountains, world’s first national is the world’s snow-dusted park, and we’re excit- first national buffalo, and ed about 2022, which park, and we’re grizzlies wadexcited about ing in the park’s is the 150th anniver2022, which waters. White sary for the park.” is the 150th spoke first, — heather white anniversary for thanking her the park,” White said before hosts and giving a nod to her thanking her hosts again and roots in the Volunteer State. turning the presentation over “This is so fun for me, to to Koel. have a Tennessee homecomLooking appropriately ing,” she said. White, who outdoorsy with a trim beard originally hails from East and a plaid shirt, Koel heads Tennessee, credited her the park’s Native Fish Conyouth spent hiking in the servation Program and works Great Smoky Mountains for primarily with cutthroat trout, informing her conservation the species of trout native to ethos, which led her to the top Yellowstone’s waterways — position at Yellowstone For-

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which, in this instance, often means combating the rise of other, invasive species in the ecosystem.

Non-native trout, such as lake trout, were introduced in 1889 or 1890 because much of the waters in Yellowstone were naturally barren of fish.

At the time, people saw that as an opportunity to introduce fish, primarily to provide food for visitors and park staff, but also for sport fishing.

“Lake trout from the Great Lakes were brought in in 1890 to some large lakes in the south part of the park,” Koel said. “Those same lake trout somehow made their way into Yellowstone Lake, which is where we have a program to suppress those non-native lake trout. They’re big predatory fish, kind of like wolves of the water, and they feed on our native cutthroat trout.”

And that’s a danger to the entire park ecosystem, even to the large mammals — those same bison and grizzlies from the slide show — that are so linked to the park in the public’s imagination.

“A lot of animals that people

4

come to Yellowstone to see feed on fish,” Koel said.

The cutthroat trout underpin an ecosystem in the park that includes grizzly bears, eagles, river otters, and ospreys, and cutthroat consumers were displaced because of the promulgation of lake trout.

Koel outlined a “huge” netting effort — up to 40 miles of nets — put in place by the park staff to help curtail the spread of lake trout. The lake trout are coldwater fish who swim and spawn in deep waters,

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3

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1 Todd Koel, Heather White, and

Susie and B. Lee Mallory 2 Cissy and Chris Heppel and Melanie S. Murry 3 Henry Doggrell, Henry Haizlip, and Dan Turley 4 Scotty and Carolyn Heppel 5 Adele Hixon-Day and Jen Andrews 6 Carol Lee and Joe Royer

7 Lura and Steve Turner 8 Raymond Schultz, Lela and Jim Smith, Erin Schultz, and Steve Atkins

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which makes them difficult prey for predators to keep in check. “Birds can’t get to ’em,” Koel explained. The cutthroat trout, however, prefer shallow waters, so the netting initiative relies on a system of depth segregation to catch only the invasive, coldwater lake trout.

Koel outlined, bulletpoint-style, a list of other programs to help restore the balance of Yellowstone’s waterways. There is an angler program to remove rainbow trout selectively, and in some areas of the park, Koel and his staff have worked toward the reintroduction of native Arctic grayling as eggs and young fish. Anglers have been catching them downstream, proof positive that Koel’s efforts are yielding results. Koel said the park staff have been “seeing responses from predators, including grizzly bears.” Good news for Yellowstone — and for visitors to the park.

Someone asked about the reintroduction of grey wolves into the park in the 1990s. Koel and White tag-teamed the question, explaining that the wolves are doing well and that most famous of Yellowstone reintroduction efforts was largely funded by Yellowstone Forever. Koel added that the wolves have brought the elk population back into “more of a balance,” and that the elk population affects the health of the riverand-stream ecosystems. It’s another vivid example, in a presentation full of the same, of the interconnectivity of our planet’s ecosystems.

YOSEMITE IN THE SNOW PHOTOGRAPH BY KAREN FOLEY | DREAMSTIME

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ST R E E T Style

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ST R E E T Style

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CLASSIC DINING

BBQ Pizza at Coletta’s by michael donahue

Memphis knows to keep doing the things it does best, and a big part of what this city does best is food. In this new series, “Classic Dining,” Michael Donahue explores dishes that are legendary on the local dining scene.

A photo of the King of Rock-and-Roll hangs in the restaurant where Elvis often ordered his favorite dish, presented here by current owner Jerry Coletta.

B

BQ Pizza at Coletta’s is a truly iconic Memphis dish. It was invented here and has retained its popularity for almost six decades.

And Elvis liked it. When you visit the Coletta’s location on South Parkway, you can even sit in the same spot where Elvis dined when he visited the restaurant.

“It’s the big party table,” says owner Jerry Coletta. “It seats 12 people.”

The King’s chair was “in the center against the wall.”

Coletta’s dad, the late Horest Coletta, visited Chicago in the early 1950s to learn how to make

pizza, he says. Sailors from the naval base in Millington who had eaten pizza in Chicago and New York asked for pizza when they visited the restaurant.

But pizza wasn’t a big seller at Coletta’s. So, Horest came up with his BBQ Pizza. It’s made with Coletta’s barbecue sauce, low-moisture mozzarella cheese, and slow-cooked chopped barbecue shoulder.

The medium pizza sold for $1.75 in the 1950s, Jerry says. It

now sells for $17.48. You also can get a large pizza for $24.30.

“Back then we didn’t have the large. The medium was the biggest we made.”

BBQ Pizza is the restaurant’s signature item, sold at both Coletta’s locations.

Elvis was a longtime customer, but Priscilla Presley was often sent to pick up the pizzas, Jerry says. The inscription on a menu, which she wrote to Jerry’s wife, reads, “Dear Diane, What a pleasure to come back and order the same two dishes and it tastes exactly the same. As

you know we love your food.

Priscilla Presley.”

BBQ Pizza was one of those two dishes. “She liked the lasagna. She liked the spaghetti and meatballs, too.”

So, all these years later, why do people still like Coletta’s BBQ Pizza? “It’s a combination of the barbecue, the cheese, and the crust,” says Jerry. “I call it a marriage made in heaven and fit for a King.”

Coletta’s is at 1063 South Parkway (901-948-7652) and 2850 Appling Road (901-383-1122).

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gossett’s

got it!

re v Up the

ne w

year year!!

G O S S E T T M O T O R S . C O M

NEW YEAR, NEW YOU

Best helps patients start 2019 on a healthy note

M

any people make a New Year’s Resolution to get healthy – but too often skip a crucial step: a checkup to assess their medical needs and find out what they really need to do to feel their best.

Amanda Best, a Certified Family Nurse Practitioner specializing in internal medicine at Regional One Health’s East Campus, says her number one piece of advice is to start the New Year with a physical exam. It’s a chance for patients to bring up concerns and get advice from their provider, and for the provider to administer any necessary tests.

The East Campus offers all of that under one roof.

Best said tests range from basic vitals like blood pressure to bloodwork for cholesterol to age-appropriate screening like mammograms or colonoscopies: “It’s very important for prevention, and to catch things early so you can treat any issues.”

She understands there is a fear factor for some patients, whether they suspect something is wrong or simply haven’t been screened for a while. She said the East Campus’s in-house lab and radiology departments turn results around quickly, and the doctors and nurses can find the right treatment plan and walk patients through it.

“If anything comes back abnormal, we follow the patient and guide them through the whole process,” she said. “If it’s something that can be taken care of as an internal medicine provider, we take care of it. If they need a specialist, we refer them in-house.”

The East Campus’s vast collection of services means many patients don’t have to leave the building to address their diagnosis.

Specialists in cardiology, endocrinology, nephrology, neurology, rheumatology, gynecology, urology, physical therapy and pain relief are available, making comprehensive care convenient and easy.

Along with tests, patients can expect their exam to include a conversation. “We go over personal and family history, and questions like alcohol use and smoking,” Best said. “I like to know when they had their last exam or bloodwork, and hear about any problems they’re having.”

Again, it can spark anxiety, but honesty is crucial: health care professionals are there to help, not judge.

Best went into nursing specifically to

Amanda Best and the team at the East Campus can help make 2019 your healthiest year yet by offering comprehensive care all under one roof.

You have one body for your whole entire life. You’re the only one who can take care of it. care for others – she actually switched her major from pharmacy after a mission trip in Guatemala – and said the East Campus team is motivated by compassion and working with patients to develop a roadmap to improve their health.

While treatment plans are tailored to specific needs, Best said basic steps can help anyone start the New Year off right.

“I tell every patient to eat healthy and get regular exercise. Plan healthy meals and make a list before you go shopping. Shop the perimeter of the store, because that’s where fruits, vegetables, meats and dairy are. Exercise when you get up or right when you get off work. Lay out clothes ahead of time so you’re ready. Get enough sleep, and drink plenty of water.”

Best added patients can also see her for acute needs like injuries or illnesses, or for

chronic conditions. Bottom line, as patients start 2019, she wants them to prioritize their health: “You have one body for your whole entire life. You’re the only one who can take care of it.”

The East Campus, 6555 Quince Road, is right off the Kirby Parkway exit of 385. Make an appointment by calling 901-515-3150.

NO REFERRAL NEEDED.

Schedule an appointment with Amanda Best or learn more about our services online at

RegionalOneHealth.org or call 901.515.EAST

ADVERTISEMENT

Publication: Memphis Magazine

Client: Regional One Health Job No: 190075A

EAST CAMPUS Internal Medicine and Multispecialty Clinic • Cardiology • Endocrinology • Infectious Disease

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Regional One Health East Campus 6555 Quince Road | Memphis, TN 38119

Located at the Kirby Exit of 385

Publication: Memphis Magazine

Client: Regional One Health Job No: 1900XXA

OU T A ND A BOU T |

JANUARY 2019

compiled by julia baker

Elvis Birthday Celebration

International Blues Challenge

1.22-1.26 International Blues Challenge

PHOTOGRAPH BY FRANK BACH | DREAMSTIME

T

for My Friend Elvis package-holders that includes an insight into what life at Graceland with Elvis was like, as told by Jerry Schilling, as well as a two-night stay at The Guest House at Graceland, cocktail party, private movie screening, and more.

Graceland 3765 Elvis Presley Blvd. graceland.com

1.18-2.3

To Kill A Mockingbird

Arts Center. Foster, who performs gospel, blues, and folk music with elements of jazz and soul, has a number of achievements under her belt that includes three Grammy nominations for Best Blues Album (one of her nominated albums, The Truth According to Ruthie Foster, was recorded in 2009 at Ardent Studios), seven Blues Music Awards, and a slew of other honors.

Buckman Performing Arts Center 60 S. Perkins Extd. buckmanartscenter.com

A Pulitzer Prize-winning classic of modern American literature takes to the stage at Theatre Memphis as Finch family patriarch Atticus represents the falsely accused Tom Robinson during the Great Depression. On select

he search for the best up-and-coming blues artists is on. The 35th Annual International Blues Challenge, hosted by The Blues Foundation, invites blues artists from around the world to be judged by blues professionals and aficionados. Other events include classes and workshops, a silent auction, and an all-star jam session.

The Blues Foundation, 421 S. Main. blues.org

1.5

Memphis Symphony Orchestra POPS: Elvis in Las Vegas

Have you ever imagined what Elvis Presley’s extensive catalogue would sound like as a sweeping orchestral score? In honor of The King’s birthday, Memphis Symphony

Terry Mike Jeffrey

Orchestra teams up with Terry Mike Jeffrey and his band for a presentation of Elvis Presley’s music.

Cannon Center for the Performing Arts 255 N. Main St. thecannoncenter.com

1.5-1.8

Elvis Birthday Celebration

Graceland hosts a special four-day birthday celebration for Elvis. Events include an Elvis Birthday Bash, Elvis Birthday Proclamation Ceremony, Tupelo Excursion, and the display (and eating!) of a large, Elvis-themed birthday cake. For the first time ever, Graceland is offering a special experience

Waitress

1.15-1.20

Waitress

Inspired by the 2007 film of the same name, Waitress tells the story of Jenna, a pregnant waitress, entering a piemaking contest in order to get a fresh start. The show is the product of an all-star production team consisting of songwriter and lyricist Sara Bareilles, screenwriter Jessie Nelson, choreographer Lorin Latarro, and director Diane Paulus.

The Orpheum Theatre 203 S. Main St. orpheum-memphis.com

nights from January 18th until February 3rd, To Kill a Mockingbird comes to life in a stage production directed by Kevin Cochran and starring Harper Hale as young Jean Louise “Scout” Finch, Ashley Trevathan as older Scout, Nicholas Luter as Jeremy “Jem” Finch, and Kinon Keplinger as Atticus Finch.

Theatre Memphis 630 S. Perkins Extd. theatrememphis.org

1.19

Ruthie Foster

Austinite singer-songwriter Ruthie Foster makes a stop at Buckman Performing

Tributaries

1.20-4.7

Tributaries: Tanya Crane

The Metal Museum features the works of Tanya Crane, a biracial artist whose influences are derived from her experiences living between two different worlds. The featured collection, which runs from January 20th until April 7th, presents new jewelry fashioned from different techniques, including enameling.

Metal Museum 374 Metal Museum Dr. metalmuseum.org

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Justin Timberlake

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Justin Timberlake

Back by popular demand, Justin Timberlake returns to Memphis for a second time on his “Man of the Woods” tour. The Memphis native promotes his fourth solo studio album Man of the Woods, boasting tunes like “Say Something” and “Filthy.”

FedExForum 191 Beale St. fedexforum.com

1.25

Memphis Jazz Workshop Performance

Memphis Jazz Workshop, a local nonprofit organization committed to teaching the art of jazz musicianship to teenagers in grades 8-12, showcases its students’ talents in a free workshop performance in the Central Atrium at Crosstown Concourse.

Crosstown Concourse 1350 Concourse Ave. crosstownconcourse.com

1.31-2.2 Kidstown

Looking to recycle your child’s outgrown clothes, toys, or cribs for new ones? Or perhaps the toy box just needs some decluttering after the holidays. Either way, KidsTown makes it easy to do so with this children’s consignment event at Agricenter International.

Anyone interested in consigning kids’ items must register by January 28th.

Agricenter International 7777 Walnut Grove Rd. agricenter.org

Announcing

This Affiliate Broker of exceptional character and reputation has joined our firm.

Established 1868

Melanie Blakeney

Please call her at (901) 489-6974 or (901) 682-1868 ext 374 MBlakeney@m-brealtors.com or Marx-Bensdorf.com

J A N U A R Y 2 0 1 9 • M E M P H I S M A G A Z I N E . C O M • 23

JANUARY’S VERY SHORT STORY CONTEST WINNER

Gronk lin Trouble

S

by da n iel r eec e

hut the dream before any more gronklins get through!” yelled Aunt Balinda as she stood by the bed holding the grimoire in one hand and her broom in the other.

I hurriedly (and somewhat clumsily) closed the swirling portal hanging above Aunt Mel, who was still sound asleep in her bed. Balinda often said that her sister could sleep through a hurricane, and looking about the room with books knocked from their shelves, clothing tossed about, and two candelabras lying on the f loor, I think we definitely confirmed that statement.

“We have to hurry and catch them before they try to crawl back into her head,” ordered Balinda. I held out my wand, which was actually a f ly swatter.

I wasn’t allowed to have a proper wand, but since I wasn’t supposed to be doing magik in the first place, I couldn’t rightly complain about it.

A gronklin lurked under the bed and I zapped it with a luminaire incantation.

Gronklins were so disgusting that they were almost cute and reminded me of a horror movie I pilfered from my father’s DVD collection called Critters 4.

They were mostly just teeth with beady eyes and as night creatures they were particularly susceptible to light spells. When I f lushed the gronklin out

from under the bed Aunt Balinda trapped it in the crystal ball sitting on the nightstand next to Mel. “Hurry, Caylin. Gronklins frighten easily at first but then begin to gather their bravery,” explained Balinda.

My aunts were the only people to ever call me by my actual name. My avant-garde mother chose a Gaelic name though our family roots could only be traced as far back as Cookeville, Tennessee. I think you’d be hardpressed to find any actual faerie folk in my background.

Aunt Mel claims we had kin burned alive at Salem, but Balinda always points out no actual witches were burned in Salem.

This inevitably leads to a drunken argument with them droning on into the devil’s hour of the night, ending where it always does: each one claiming that the other stole Herbert Walker’s heart.

I spotted two gronklins making their way toward the bedroom door and shut it violently with a gust of wind spell. I should have been able to shut it with telekinesis but my aunts considered that too advanced and refused to teach me. Balinda trapped those two gronks as I herded them to the middle of the room. By my count that only left one outstanding.

I heard a low grumbling but couldn’t find the

ILLUSTRATION BY ROLFFIMAGES | DREAMSTIME

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JANUARY EVENTS SUNDAY, JANUARY 6 2:00 PM source. An ominous clicking sound could only have been him snapping his tongue against the back of his sharp teeth. I realized then that I was going to do the one thing everyone watching a horror movie tells the young girl in the dark room not to do. I slowly raised my eyes and looked up. There he was with his claws dug into the ceiling like a bat. I stumbled backward as he released and began his dive toward me.

“Bonisho!” I shouted as I blasted him with white light. His pupils dilated and his body shimmered as he stopped in midair and then was sucked into the crystal ball.

“Caylin!” shouted Balinda. “Who taught you that trapping spell?”

I shrugged and replied, “I was watching you.”

Balinda scowled. “That magik is dangerous. I’m going to have to have a long talk with Melinda about this.”

With a stamp, stamp, stamp of the broomstick on the f loor the crystal ball pulsed, f lared white, then went dark.

“They weren’t hurt, were they?” I asked.

“No, my dear. I just sent them back to the place where dark dreams dwell.

They’ll be perfectly happy there.”

With that Aunt Mel stretched her arms out and sat up in bed. She said, “Oh, that was such a lovely nap.”

“Humph!” said Balinda, “the next time you are having bad dreams I suggest you just get yourself a tall glass of warm milk.”

I left my two witch aunts arguing playfully and excused myself from the room.

Balinda was telling Mel that she thought I was progressing too fast. As I was walking down the stairs I gave a slight nod and closed Mel’s door softly. This was going to be the best summer ever.

DANIEL REECE has been writing in and about obscurity for 25 years. He currently lives with his wife and daughter in Memphis.

Brooks Lamb Overton Park: A People’s History

THURSDAY, JANUARY 10 6:00 PM Bill Haltom Full Court Press

SATURDAY, JANUARY 12 6:00 PM A Lit & Libations Event: Lyndsay Faye The Paragon Hotel

SUNDAY, JANUARY 13 2:00 PM Carlissa Shaw Twenty Something

MONDAY, JANUARY 14 6:00 PM Preston Lauterbach SHORT AND SWEET (or notso-sweet), the Very Short Story

Bluff City: The Secret Life of Photographer Ernest Withers

Contest welcomes entries of up to

TUESDAY, JANUARY 22 6:00 PM

750 words, maximum. Writers

Nick Petrie in conversation with Mark Greaney

are encouraged to incorporate

Tear it Down

the city into their work. Winning stories will be published in Memphis and archived on

SATURDAY, JANUARY 26 2:00 PM Dr. Shirley Raines An Uncommon Journey

memphismagazine.com. Whereas the fiction contest was in the past a once-a-year event, the Very Short Story Contest will recognize

Novel is the presenter of Memphis magazine’s

ten winning entries annually, every month except February and August. The Very Short Story Contest is presented by Novel, Memphis’ newest independent bookstore, where each winning author will be honored with a $200 gift certificate.

Mon–Sat: 9AM–9PM Sun: 10AM–5PM 387 Perkins Ext. Memphis, TN 38117 (901) 922-5526 • novelmemphis.com J A N U A R Y 2 0 1 9 • M E M P H I S M A G A Z I N E . C O M • 25

GEORGIA GOES TO HAWAI’I O’KEEFFE’S TROPICAL DREAM LANDS AT THE BROOKS.

M

by anna tr aver se

y idea of the world — nature, things that grow, the fantastic things mountains can do,” Georgia O’Keeffe wrote to her husband, Alfred Stieglitz, from Hawai’i in 1939, “has not been beautiful enough.”

Traveling to lush Hawai’i from her home in snowy New York, O’Keeffe was, at 51, an established

artist, and one accustomed to digging deeply into new landscapes. Her New Mexico sojourns had begun a decade earlier. Known already for her desert scenes and her f lower paintings, too, she was commissioned to help sell pineapple juice.

The Hawaiian Pineapple Company, now Dole Food Company, wanted art for a few print advertisements, and ad agency N.W. Ayer & Son asked O’Keeffe to create paintings for said print pieces. O’Keeffe, who by her own admission needed time to absorb the idea of a new place, was determined to delve into as much of Hawai’i as time allowed.

First, on a cross-country train ride — New York to California — she observed the changeable American countryside. “I’m doing nothing but looking,” she wrote in a letter while the train chugged along. In California, she boarded a boat to Hawai’i, where she spent nine weeks. Landing first on Waikiki, then exploring outer islands, the landscape struck her as new, beautiful, even unbelievable.

The paintings that resulted from this long, revelatory journey — along with sketches and other mementoes — were exhibited at Stieglitz’s gallery in New York upon O’Keeffe’s return. And they are on view at the Memphis Brooks Museum of Art now, and through February 24th, in a show titled “Georgia O’Keeffe: Visions of Hawai’i.” The exhibit, which was organized by The New York Botanical Garden and curated by Theresa Papanikolas, arrives in Memphis midwinter with the warmth and brightness of a sudden summer breeze.

ALL A NEW COLOR

O

’ K eeffe’s paintings fall into certain predictable categories — or so you may think. After seeing her Hawai’i paintings, you might just rethink. She herself seems to have been in the process of rethinking, during her island time — in the process, that is, of finding new inspiration, new revelation; new colors, new forms, head-spinning wonder. It’s fun to watch the creative evolutions traced along the gallery walls as O’Keeffe’s photographs turn into sketches, sketches into paintings; every iteration, a new discovery.

“It is all a new color for me,” she wrote shortly after disembarking, “and I think it is going to be very good for working. I hope that I can put it into form, as well as enthusiasm.”

A series of works shows O’Keeffe feeling her way along the wild edges of a black lava bridge off the coast of the island of Maui, in Wai’ānapanapa State Park. A photo she took of the lava bridge is printed so large you consider walking into it; nearby, a sketch, the bridge here all zig-zagged black lines above pointed wavelets and the idea of water; finally, the resultant oil painting, or one of them: Black Lava Bridge, Hāna Coast, No. 1.

The painting comes alive with shape and line, with the variegated colors of the water; it’s abstracted in a sense — the waves are

above: Georgia O’Keeffe, Hibiscus with Plumeria, 1939 Oil on canvas, 40 x 30 in., Smithsonian American Art Museum, Gift of Sam Rose and Julie Walters, 2004.30.6, © 2018 Georgia O’Keeffe Museum / Artists Rights Society (ARS), New York

right: Georgia O’Keeffe, Black Lava Bridge, Hána Coast, No. 1, 1939 Oil on canvas, 24 x 20 in., © Honolulu Museum of Art, Gift of The Georgia O’Keeffe Foundation, 1994 (7892.1)

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graceful, upturned V-shapes, each one a slightly different hue, the paint applied in chubby lines — yet all the truer for the abstraction.

If you were to stand on the coast yourself, look at waves pulsing and lurching against rock, then shut your eyes, this is what you might see flashed in the darkness against your closed lids.

A LUSCIOUS BIG PINEAPPLE

A

digression, that isn’t: Magazines — like this one, right here — depend on print advertisers. Always have, and always, we hope, will. Ours is a symbiotic relationship: The more ads we run, the more stories we can place near or next to them. And the more readers like you are reached by the ads, the happier are our advertisers. But we think of ads, nowadays, as a separate beast from the creative content of the magazine.

Almost 80 years ago, when O’Keeffe traveled to Hawai’i on a contract with Dole, things were different. She produced paintings that would be translated into two full-page print ads, one showing a heliconia flower, the other, fittingly, a pineapple bud. She spent time while in Hawai’i visiting Dole’s pineapple plantation; the pineapple bud resulted from this visit.

The painting occupies most of the fullpage ad; it’s made to appear framed, with a brass placard drawn onto the bottom of the frame, “inscribed” to read, “A pineapple bud from the Dole plantation in Hawaii — Painted by Georgia O’Keeffe.” Below the frame, a much smaller, Rockwell-ish family gathers around a patio breakfast table, deep green leaves behind them mimicking the long green lines of O’Keeffe’s unfolding pineapple plant. The father figure, in a double-breasted suit, stands holding his goblet of pineapple juice aloft while the mother and well-groomed children sit smiling around the table.

The ad copy is wonderfully dated. Excerpting it simply wouldn’t do. All ellipses original: “Perhaps you have never seen a pineapple bud — and words cannot describe this glowing crater of color which on the Dole plantations grows and ripens into a luscious big pineapple … Perhaps you have never tasted Dole Pineapple Juice — and there is no other way to discover the fragrant, zestful goodness of this pure juice. Try it for breakfast … after shopping or exercise … with the children when they come from school … whenever you and your family crave refreshment.”

IMPOSSIBLE THAT IT IS REAL

T

he primary-color language of the ad copy stands in almost comedic contrast to the nuance and wonder of O’Keeffe’s Hawai’ian sojourn, expressed in both her paintings and her written descriptions, in the letters to Stieglitz. She had found herself in a bit of a rut, it seems, before the trip, and the relationship with Stieglitz somewhat strained. (“Mr. Stieglitz, you said in your letter you had no idea what I am thinking,” she wrote, going on to tell him, “One of the things I find myself thinking most often is that there is something so perfect about the climate here.” Probably not

exactly the sort of “thinking” about which he had no idea?)

The pineapple-company advertisement promises refreshment.

O’Keeffe, one senses, found refreshment of a different order — creative refreshment, in the form of surprise, and the delight it can bring.

This extends from a description of eating raw fish for the first time (“You will be disgusted when I tell you that I ate raw fish for lunch … a special fish that they eat raw, and it doesn’t even taste like fish”), to the material that found its way into her paintings. A certain unreality winds throughout her letters, from first arrival to departure.

At a party just after she stepped ashore, “A man walked up to me and handed me a pink camellia with a very large, handsome bud,” she observed. “It seems impossible that it is real.”

Later, in a different letter: “So many of the flowers just simply seem unbelievable.”

Then, of a white paradise flower: “It is a mad sort of flower.”

She noted of the shoreline lava that it “makes a crazy coast … queer formations, born in the lava, bridges, gateways, holes through which it seems solvent where the air comes up and sprays, hissing, blowing …”

“I will be off in the faraway somewhere,” she writes before setting sail for Hawai’i’s remoter islands, “but everyone says this is the good place.”

This unreality appears in her paintings, too: fantastical visions that flummox a straight-ahead point of view. A papaya tree rises up, tall and cartoonish, seemingly above the tops of mountains in the background — the perspective is wonderfully odd. A bella donna flower, flanked by a pink ginger flower, seems to float, giant and billowing and free, with the blue ocean and horizon line behind. A heliconia flower rises up not from earth but from seafoam, in O’Keeffe’s vision of it, all green-tipped and salmon-flushed, bracts (leaves that shield blossoms) like steps up the ladder of its stem.

A plumy, orchid-hued fishing lure with a round glass attached seems to hover at the horizon line, the ocean and sky stacked against each other within and without the glass.

OFF IN THE FARAWAY

I

don’t get ahold of a new thing so quickly,” O’Keeffe noted near the end of her time in Hawai’i. “It doesn’t happen in a minute.” After nine weeks in the islands of Hawai’i, O’Keeffe packed up her paintings and sketches (many of which you can flip through on a small touchscreen, at the Brooks), and began the long journey home. The reenergizing element of the trip, and the productive destabilizing effect, inspired a series of far-flung trips in the years that followed.

For now, as at the end of every worthy trip, O’Keeffe was glad to be returning home, to solid ground, where things are recognizable, where she trusts she is waking and not dreaming. “You know from what I wrote you that the islands were lovely,” she observed. “But I had to laugh to feel how glad I was to be nearing what I call real land. Out there was a sort of dreamland, one of those perfect places nature arranges once in a very long time.”

− above: Georgia O’Keeffe, Waterfall, No. I, ‘I ao Valley, Maui, 1939 Oil on canvas, 19 1/8 x 16 in., Memphis Brooks Museum of Art, Memphis, Tennessee, Gift of Art Today 76.7, © 2018 Georgia O’Keeffe Museum / Artists Rights Society (ARS), New York

right: Georgia O’Keeffe, Heliconia, Crab’s Claw Ginger, 1939 Oil on canvas, 19 x 16 in., Collection of Sharon Twigg-Smith, © 2018 Georgia O’Keeffe Museum / Artists Rights Society (ARS), New York

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THE KENNEYS CHRISTEN JONES

THE KENNEYS

JAY ADKINS JAY ADKINS

JAY ADKINS

It's Yourday so make it all about You Chef Jimmy Gentry offers a unique culinary experience, specializing in customized menus tailored to your needs.

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Great Memphis

WEDDINGS of 20/8

Four couples tie the knot at well-known and decidedly unique venues.

BE A RDEN

H A RRISON

HOUSE

PATE

BA DER

DAUGS

W ILSON

L AWSON

I

by anne cunningham o’neill

f there’s a central theme to this year’s wedding issue, it would have to be “connectivity with place.” The four brides whose fabulous 2018 weddings we feature this month all planned for their receptions (and in one case, the ceremony, too) to be held in very special, thoroughly “Memphis” venues. Savannah Bearden’s reception in the Crosstown Concourse was the first held there, and Megan House’s was the first booked at the Old Dominick

Distillery. Lindsay Pate’s reception was in the modern new Ballet Memphis building in the heart of Overton Square, while Rhiannon Harrison’s was surrounded by the vast greenspace of Shelby Farms.

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Great Memphis

WEDDINGS of 20/8

Savannah Bearden and Danny Bader O c t obe r 2 0 , 2 018

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avannah Bearden was absolutely thrilled to marry Danny Bader this past fall in the Crosstown Concourse, a building with which she has been intimately involved — or so it seems — her whole life. She grew up a couple of blocks away, and more recently her creative agency, Loaded for Bear, has been an important part of the old Sears building’s rebranding, revitalization, and ultimate rebirth.

Savannah is proud of the largest mixed-use development in Memphis history and hopes

Savannah Bearden wanted “a performance aspect to the event.”

their wedding (the first to be held there) could showcase the possibilities for the incredible and diverse space.

Bearden and Bader are both Memphians born and raised here; they first met as actors on the set of a late-night WKNO television horror program in 2013. He was part of an improv troupe, and she characterizes his acting as “so cute, but so bad.” For the record, he now works in IT for International Paper. Bearden began her career working with her

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The

GERMANTOWN Historic Church Love yesterday, today and forever.

father, local filmmaker and raconteur, Willy Bearden, as an editor on his Memphis documentaries, and is a writer and director today.

The couple met again in 2015 and were engaged on January 1, 2018. For their wedding in the central atrium of the Concourse, a good friend, Drew Smith, officiated the ceremony, and since Savannah is known as a performer, with her own comedy show held once a year on Valentine’s Day, she wanted “a performance aspect to the event” — in her words, “an eclectic wedding.” Some 350 guests climbed the central atrium stairs to the reception in Crosstown Arts on the second floor and, as she says, “the setting was the decoration.” Drag queens from

©Jeerey Jacobs

Photo Credit: Alex Ginsburg

Photo Credit: Allison Fay Photography

Photo Credit: Allison Fay Photography

Listed on the National Register of Historic Places, the Germantown Historic Church is the perfect venue to celebrate the love of a lifetime. Built in 1870 and lovingly restored, the church features original hard river pine floors, vintage pew seating, and picturesque double front doors. Celebrate your union by ringing the historic bell, made by the same London foundry that cast the Liberty Bell.

Seating for up to 130 • Dedicated parking www.GermantownHistoricChurch.org • 901.516.6764

the Friends of George’s theatre company were on hand to entertain. Hey, a dog was even barking during the exchange of vows.

Eclectic indeed, but oh so fun!

The couple departed in a 1955 Cadillac and headed to San Francisco the next day on their honeymoon. They now live in East Memphis, which Savannah confesses is the first time she has lived outside the Parkways. “I like to call it East Midtown, so I still feel connected to my roots,” she says.

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Great Memphis

WEDDINGS of 20/8

Rhiannon Harri son and Joshua Daugs M ay 2 6 , 2 018

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hiannon Harrison and Joshua Daugs were married at the Immaculate Conception Cathedral, and their reception was held at the FedEx Event Center at Shelby Farms. Both were born and raised in Memphis and both are pilots. Rhiannon now works in aircraft sales and plays/referees soccer. Joshua is a captain/C17 instructor pilot in the Air National Guard and was recently hired at FedEx. They were both older when they got engaged and knew what they wanted going into the relation-

Their wedding showed people from all over the world just how much our beautiful city has to offer.

ship. He popped the question on a surprise trip to Destin and was so nervous he forgot to take up the landing gear en route!

When they landed, he went around “to check the aircraft” and put the engagement ring on the nose tire of the aircraft.

Rhiannon’s mother is from India and met her husband, a Marine from Memphis, quite literally in the air, while she was a

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flight attendant for Saudi Arabian Air. Both her brothers also work in the same industry, so it was no surprise that Rhiannon and Joshua’s wedding theme was “aviation.” Airplanes topped both the wedding cake and the groom’s cake. Love was in the air and the Daugs were “cleared for takeoff.”

The couple wanted the focus to be on the party. Family from India, Australia, Canada, and New Zealand were all shown the red carpet treatment in Memphis. It was a large wedding with 300 guests, eight bridesmaids, and eight groomsmen. The bride’s best friend is Marissa Moss, the operations manager at Dinstuhl’s, so naturally the favors came courtesy of our city’s beloved candymaker. The dance floor was packed at all times, and Journey’s “Don’t Stop Believing” was a karaoke favorite. The couple hon-

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Great Memphis

WEDDINGS of 20/8

Megan Hou se and Andrew Wil son A pr il 2 8 , 2 018

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M

egan House loves downtown Memphis; her dream was to be married there and have all the attendant festivities there as well. In other words, she wanted “to do something unique and authentically Memphis.” And so it was that her wedding ceremony took place at the Church of the River, with the reception at Old Dominick Distillery and the

Megan wanted “to do something unique and authentically Memphis.”

rehearsal dinner at the Cotton Museum. To add to the fun, the trolleys were back in service at the time of her wedding. Megan’s love for downtown really took off when she attended the University of Memphis law school on Front Street, and later lived downtown for almost seven years. She now practices family law at Douglass & Runger in Bartlett and her husband, Andrew Wilson, is in the global finance division at International Paper.

Megan is from Memphis, and Andrew is from Selmer, Tennessee. They first met at the University of Tennessee at Martin and later began dating while Megan was studying for the bar — an inconvenient time-frame for any lesser-determined mortals. The marriage proposal came when

the couple was strolling downtown after dinner, and to Megan’s surprise, a gang of their friends popped out, including one friend who was on hand specifically to photograph the occasion. Afterwards, everyone adjourned to the Blind Bear bar to celebrate.

At the planning stage early in their one-year engagement, Megan’s mother, Melissa, who is a CPA, had one important stipulation: The wedding had to take place after April 15th, so that she could be sure to be there! The couple booked Old Dominick even before it opened, knowing it would prove a perfect place for their reception. The bride had six bridesmaids, friends from college and law school, while the groom had six groomsmen.

The minister was a family friend, Dr. James Latimer, who had also married Megan’s parents 40 years ago. Two hundred guests were in attendance, and Austin Carroll sang at the ceremony. The bride wore her grandmother’s Belgian lace veil.

After a honeymoon in Ocho Rios, Jamaica, at the Sandals Resort, the couple returned to their East Memphis house which had been newly renovated and was turn-key perfect.

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Great Memphis

WEDDINGS of 20/8

Lind say Pate and Buck Lawson Se p t e m be r 15 , 2 018

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indsay Pate and Buck Lawson were married at Idlewild Presbyterian Church on September 15, 2018, and held the reception nearby at Ballet Memphis’ beautiful new space in Overton Square. The choice of venue was ideal, since Lindsay had trained from the age of four and danced with the Ballet Memphis Junior Company.

As it happened, their parents had been church friends, so the couple had known each other as toddlers, although they really met at Montreat Youth

Lindsay saw Buck playing his bass guitar on stage and knew “she had to get to know him better!”

Conference in North Carolina back in 2000. Lindsay saw Buck playing his bass guitar on stage and knew “she had to get to know him better!” They dated throughout high school — she was at White Station and he at MUS. The couple stayed in touch through their college years (the University of North Carolina for Lindsay and the University of Georgia for Buck) and later graduate school (Northwestern) for

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Lindsay. Ultimately, both landed back in Memphis, Lindsay having earned a master’s and Ph.D. in clinical psychology. She now works for Youth Villages and the Samaritan Counseling Center of the Mid-South, while Buck is employed as a senior analyst at FTN Financial.

The couple became engaged over Labor Day weekend in 2017 outside Toronto at Tawse Winery, which should come as no surprise since Buck’s hobby/passion is wine and he is building quite a collection. His bachelor party was in California’s Napa Valley, of course!

Lindsay had five bridesmaids with Ann Cosper serving as maid of honor, and there were five groomsmen with Buck’s good friend, Matt Cohen, serving as best man.

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Lindsay and Buck honeymooned for three weeks in Italy and Greece. Once back in Memphis, they settled into their beautiful home in Central Gardens with their family of two dachshunds and a Labrador.

The dogs especially enjoy weekend outings to the Lawson family farm (formerly Fite Road Tree Farm) in Millington. Buck considers himself a lucky man because Lindsay is a great cook, and you can bet her meals are always paired with the perfect vino!

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With no rules and no formula, these artists

followed their hearts

and made an impact

that lasts to this day.

f you look up at the walls of what used to be the Memphis Cotton Exchange (now the Cotton Museum), founded in 1874, where clamoring brokers bought and sold that hard-won white gold, you’ll see where prices at various ports

by alex greene

were updated on a giant sales board. The first port listed, of course, is Memphis.

And the next? Liverpool. It’s such a strong connection that the corporate cotton-dealing giant Cargill still keeps merchandising offices in both cities.

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Big Star as folk heroes.

They would often rehearse in their parents’ homes, doing things parents wouldn’t necessarily approve of.

This painting by local artist Lamar Sorrento hangs in Mortimer’s, the restaurant owned by Chris Bell’s family.

Traffic between the cities goes back centuries. Imagine a load of Delta cotton crossing the Atlantic to “the Pool,” landing in the hands of a cotton grader with ears sensitive enough to judge the fiber just by listening to how it pulled.

In a twist of history, such fine ears would serve the sons of cotton salesman Jim McCartney very well — especially his eldest, Paul.

Indifferent to cotton, young Paul lusted instead after another commodity brought to Liverpool by those American merchant sailors: the black gold of vinyl. With one record after another, he and the other young Beatles came to know Memphis, after a fashion, under the crest of Sun Studio. And these Beat-

BIG STAR PAINTING BY LAMAR SORRENTO

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les, in turn, flooded America with vinyl of their own. It was the least they could do.

Meanwhile, when the first Beatles record was still just a pipe dream, Memphians John Fry, John King, and Fred Smith (yes, that Fred Smith) had a thing for radio gear. As he later wrote, Fry “started tuning in to distant stations, where you’d get a different geographical perspective.” In 1960, while still teenagers, they transformed “Granny’s sewing room” in the Fry family home into a recording studio, and called it Ardent, and the fascination with different perspectives continued.

“I remember when the first Beatles single came out on Vee Jay,” Fry wrote years later. “John and I twigged onto it right

away, and wanted to find out more about this stuff coming from England.”

But as Beatlemania swept the nation, Fry and friends dug into it a bit deeper than most.

As Ardent’s star rose through the 1960s, they became an auxiliary studio for the world-conquering Stax Records. Soul music was the defining sound of the city then; even the Beatles, committed to constant innovation, considered recording at Stax.

And so, when the Beatles threw in the towel at the dawn of the Seventies, Memphis was ground zero for creating a sound that grew from their innovations. The

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The classic Big Star lineup, as heard on #1 Record. from left: Chris Bell, Jody Stephens, Andy Hummel, and Alex Chilton.

passion of Fry and others in the Mid-South would help stitch together a burgeoning new style, standing along rock-and-roll and soul as the city’s third great musical innovation: power pop.

T

erry Manning, who came from Texas to work at Stax, and ended up being a key engineer and producer in the Ardent orbit, remembers how it took shape around players who didn’t quite fit in.

“It was really a bit of an anomaly,” he notes, “because Memphis is so well-known for the R&B music, the Stax, and the rockabilly and Sun blues things. Stax and Hi and American and all the other people

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were doing either heavy R&B, or in the case of American, R&B-inf luenced pop music.

“What Memphis wasn’t known for was British Invasion rock, or whatever you call it,” he continues. “The bands locally that were getting the big gigs and played constantly were doing R&B music, doing soul music. White soul, we might say, although it was totally mixed racially. So you had people going out and playing ‘Midnight Hour,’ and then later in the 1970s, you had people doing Lynyrd Skynyrd-type Southern rock.”

While Manning and Ardent generally treasured their association with Stax, they also shared Fry’s fascination with different geographical perspectives.

“Our biggest interest was in the Beatles and all the other British stuff that was happening,” Manning explains. “And

we started ordering the English records from John Lever Record Shop in Northampton, England. We would get it all before it was even released on Capitol. And then Chris Bell’s mother, of course, was British, and he was so completely into the Beatles and The Who. And it just mushroomed from there.

“That’s what Big Star was; it was all of us trying to be the Beatles. It really was. We made sure we had four people, just like the Beatles. We had very few credits, almost no credits, just like the Beatles, and we even had #1 Record printed up on glossy paper for the album cover. Because the British LPs always came with the very thin but highly glossy covers. We hated the big, thick cardboard American ones. So we tried to come as close as we could to that. So we were going every direction, every way we could,

PHOTOGRAPH COURTESY CONCORD MUSIC

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to be the Memphis Beatles.”

Beatles imitators were legion in the Sixties, but as the Liverpudlians evolved it became more difficult to simply copy their formula: How do you mimic a group whose hallmark is originality and innovation? Singer/songwriter Van Duren grew up in Memphis as a diehard Beatles fan, his teenage bedroom wall plastered with posters and clippings about the group.

“I actually papered over the door!” he quips. “Every hard left they took, I was right there with ’em because of the inventiveness of it all. It’s really strange; you don’t understand what it was like to live in a world where the Beatles existed. Every four or five or six months, there was another Beatles album. And the excitement and the creativity and where it took you — there’s just no comparison anymore.”

B

y 1970, with the Fab Four suddenly a thing of the past, two sons of East Memphis were just returning home after a year at the University of Tennessee-Knoxville fizzled out in a wash of hedonism. Chris Bell and Andy Hummel were better for it, though. Enrolling at Southwestern (today’s Rhodes College) instead, their top priority was forming a band. Before Knoxville, Bell had already played guitar in bands known for their embrace of British music.

“Chris hated it when they wanted him to play ‘Mustang Sally’ or ‘Midnight Hour,’” recalls his brother, David. A friend from that era recalled hearing them play The Who’s “Pictures of Lily,” which, as it turns out, was the song Pete Townshend was referring to when he coined the term

“power pop” in a 1967 interview.

The phrase didn’t really stick at the time, however. As a genre tag, “power pop” is amorphous, rarely embraced even by its progenitors. While The Who are seen as precursors to it, the first pure expression of the sound is generally thought to be Badfinger, one of the first acts signed to the Beatles’ Apple Corps label, whose 1970 debut, Magic Christian Music, was partly produced by Paul McCartney.

While The Who went on to write rock operas and anthems, groups like Badfinger or the Raspberries combined their power chords with shimmering vocal harmonies and tightly executed songcraft.

Author Michael Chabon articulates the sound best, writing that inventors of the form “were not revivalists. They

CHRIS BELL PHOTO BY DAVID BELL | CONCERT FLYER COURTESY RON HALL | VAN DUREN PHOTO COURTESY OMNIVORE RECORDINGS

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upper left: Chris Bell at the Crypt Folk Club in 1975. middle: A showbill promoted several bands for a 1974 concert at the Overton Park Shell. above: Van Duren in the studio, mid-1970s

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inset: Alex Chilton embraced punk, R&B, jazz, and country and repudiated Big Star for decades, but helped revive the band in the 1990s. below: The Hot Dogs.

looked backward to the music they had come of age loving — the astonishing run of perfect singles produced by British and American beat bands of the mid-Sixties — but they did not attempt to play it so much as allow it, in the most acutely nerdish sense of the term, to inform the songs they wrote.”

And that is a good description of what Bell, Hummel, and drummer Jody Stephens began creating, with assistance from Manning and singer Tom Eubanks, at Ardent in 1970, first as Icewater, and later as Rock City.

The core band played live as a trio, but when Bell heard that the teen star Alex Chilton had left the Box Tops, American Studios’ chart-toppers, he set his sights on recruiting him into the group. Chilton had

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been working with Manning at Ardent as well, recording the tracks that would one day be released as 1970.

These are the sounds of a talent testing his newfound freedom from the hit factory, spanning genres and toying with vocal affectations. But among the joke songs and hard-rocking guitar boogie tunes are some gentler folk tunes, like the stark “All We Ever Got from Them Was Pain,” or the tune Chilton spontaneously began when sitting at a grand piano at Abbey Road, back in his Box Tops days, “EMI Song (Smile for Me).” Completed with Manning, the song foreshadows the plainer, heart-on-sleeve vocals that Chilton would bring to Bell’s group.

As Jody Stephens, who

worked with Chilton through several permutations of the Big Star lineup, recalls, “We were a three-piece, and Alex came to see us at the VFW hall downtown. Probably in December of 1970. We were playing ‘The Bomber’ and ‘Funk #49’ [by the James Gang].” To the band, says Stephens, “it seemed that Alex was pretty into the folk scene, Roger McGuinn and all that.” But Chilton was beginning to master the electric guitar as well, as they would soon discover.

T

he resulting tale of Big Star, named ironically after the local grocery chain, is now oft-told.

Readers who have not yet explored their albums, or the documentary books, articles, and film that followed, should do so. For now, suffice it to say that #1 Record, the band’s 1972 debut, is textbook power pop.

Producer/engineer John Fry gave the sounds a stunning presence, full of crunching electric and crisp acoustic guitars, a pounding rhythm section, and ethereal harmonies. The songcraft is meticulous, with verses and choruses unfolding with an almost architectural sense of inevitability.

The fact that the record failed to sell, due to disintegrating distribution and lack of promotion, only enhances its mystique now. At the time, it was a slap in the face. This, and tensions with Chilton, led Bell to quit the band. Big Star carried on as a trio, recording the critically acclaimed Radio City a year later, which also flopped. Hummel left the band, replaced by John Lightman on bass. In the end, the “band’s” grand finale was the inspired Chilton solo project (with just one Stephens composition) Sister Lovers, recorded in disso-

ALEX CHILTON ILLUSTRATION BY CHRIS HONEYSUCKLE ELLIS | THE HOT DOGS PHOTO COURTESY ROBERT HALL

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lute fashion in 1974 and featuring a revolving cast of players.

But, as Chabon notes, “power pop at its purest is the music of hit records that miss. … An astonishing amount of effort and genius and chops has been expended by the practitioners of power pop to create a large number of equally well-crafted, tightly played, buoyant-yet-wrenching surefire hit songs that went nowhere.” For Chabon, this only enhances the genre’s tragic qualities. “True power pop is rueful and celebratory at the same time, glorifying desire and frustration. … Depression stalks the genre.”

At the time, it wasn’t even considered a genre, as Stephens confirms.

“I don’t know that there was an effort to do anything, other than what came naturally for Chris and Alex,” he says. “You do it by what sounds good to you. There’s not a rulebook of ‘Take steps 1, 2, 3 and 4 in how you play it.’ We all played as inf luenced by all the bands we listened to. A lot of which were British Invasion bands, but, you know, a lot of soul music too.”

Indeed, Stephens can point to specific parts by Al Jackson Jr., the drummer for Stax, that inspired his playing for Big Star. One can also see the soul inf luence in power pop’s commitment to short, carefully arranged songs addressing emotionally wrenching subjects.

With Chris Bell, there was no shortage of the latter, as the scattered recordings he made after leaving Big Star make clear. Later gathered as the album I Am the Cosmos, they evoke the haunting confusion of someone struggling with faith, sexuality, and life itself.

As music writer Bob Mehr has noted, calling it power pop is probably a misnomer, though stylistically it is a natural growth from Big Star.

B

ut Big Star and Bell weren’t alone in pursuit of pop perfection in early 1970s Memphis.

With its in-house label in need of product, Ardent revved up to deliver similar sounds from other bands. In fact, Manning produced Cargoe, a band from Tulsa, whose debut preceded Big Star’s by some months.

“Cargoe were such great players,” recalls Manning. “The drummer, Tim Benton, was like a jazz drummer. Everyone was extremely accomplished in that band. In fact, the Big Star guys, when they would go see Cargoe play, they’d say, ‘Oh, we hate to see them, they’re so good!’ They were much more musician-oriented. Not to say that the people in Big Star weren’t good musicians; everyone was. But it was just a different approach.

Cargoe were striving to do that, whereas Alex and Chris were just striving to do songs, rather than even thinking about the

CONCERT POSTER COURTESY ROBERT HALL | ZUIDER ZEE PHOTO COURTESY GARY SIMON BERTRAND

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prowess involved.”

Cargoe’s overall sound, while clearly evoking British influences, also evoked more radio-friendly sounds, like Crosby, Stills, Nash, and Young or Hawkwind. They had a minor hit single but failed to have staying power.

The Hot Dogs had a similar sound, with less of the jazz inf luence, and harder-rocking grooves.

“That started out as just Greg Reding and Bill Rennie, and I would go in and play with them, to get it started,” recalls Manning.

“And we later added Jack Holder, and Fred Prouty as drummer. And finally we had a four-piece band there.”

They failed to strike commercial gold either, though the players would inf luence the Memphis scene for years.

Jack Holder was especially admired as a multi-instrumentalist, and helped to pen hits for 38 Special.

above: A showbill featured prime Memphis power pop.

Zuider Zee moved from Louisiana to Memphis to make it. below, from left: Richard Orange, Gary Simon Bertrand, John Bonnar, and Kim Foreman.

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M

eanwhile, Ardent wasn’t the only game in town. Zuider Zee set up shop in Memphis after moving here from Louisiana to pursue their careers.

Centered on the songwriting of Richard Orange, the band was largely unknown to fellow players in the small power pop scene, spending most of their time rehearsing, recording, or working the road outside of town.

“They had a huge following in Oklahoma,” local promoter and production manager Jon Hornyak recalls. “They were always working, honing what they did. They had their own road crew. And they toured extensively.”

Demos they recorded at the time were released this year as Zeenith, revealing a band equally inspired by British Invasion sounds and the more progressive sounds of King Crimson, topped off with Orange’s remarkable lead vocals. As with Big Star, imaginative, concise songwriting and arrangements abound. And for Zuider Zee, the hard work actually paid off with major label attention. “Zuider Zee on Columbia Records in 1975 was a big deal,” says Orange. “But they just completely dropped the ball. Probably why you never heard of it was because they never released a single. In those days, radio wouldn’t play you unless you told them what to play.”

Indeed, as Hornyak explains, power pop didn’t fit

anyone’s expectations for Memphis. “The labels weren’t looking for that out of Memphis. I was working with Lynyrd Skynyrd, and the labels would come to me and say, ‘What else like Lynyrd Skynyrd exists here?’ And what was really going on at the time was not that at all.”

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et the innovations of the early 1970s bands in Memphis lived on in the hearts of musicians and fans. Robert Johnson, “the Frayser Flash,” who contributed to the Hot Dogs’ record, was a hot-shot guitarist who made connections while touring with Isaac Hayes and later parlayed those connections into living and working in England, joining Who bassist John Entwistle’s solo band for a time and even auditioning for the Rolling Stones. He eventually released a riveting, high-energy record, Close Personal Friend,

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in 1977. The shorter, sharper sounds would soon defi ne what would also be called “power pop,” in a new iteration of the form inf luenced by punk, without the tragic overtones.

“People say, ‘You invented power pop,’ and I say, ‘Well, I thought Dwight Twilley did,’” says Johnson. “Dwight Twilley was one of my favorites. He and Phil Seymour came to Memphis, and got kind of power popized when they recorded with [former Sun and Hi records producer] Ray Harris. I think he had a big influence on them with the rockabillly slapback and the guitar licks.”

Other Memphis bands like the Scruffs, Tommy Hoehn, the Randy Band, and the Crime began working around the same time, as the Seventies gave way to the Eighties. To many, this is what power pop implies to this day. The dam broke on this style with the 1979 hit “My Sharona,” and it seemed that the original pow-

above: Robert Johnson, “The Frayser Flash,” standing in a Memphis restaurant, 1977. below: Van Duren in more recent times, still performing.

er pop was a thing of history.

As Van Duren, whose 1977 debut evokes classic Todd Rundgren, and maybe the last creator of the old, tragic form of power pop, recalls, “I never heard the term until, gosh, maybe 1979? They were talking about The Knack and people like that. It’s narrow when you apply it to my work.” Indeed, most of Memphis’ power pop pioneers, devoted to the Beatles’ spirit of innovation more than any formula, would probably agree.

ROBERT JOHNSON PHOTO COURTESY ROBERT JOHNSON | VAN DUREN PHOTO COURTESY GROW YOURSELF UP FILMS

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A collector,s guide ince being rediscovered in the 1980s, Big Star has snowballed in popularity, with much previously unreleased material and history appearing in recent years. Rhino’s 2009 box set, Keep An Eye on the Sky (re-released in a smaller format in 2014), spans the band’s career, with a smattering of Icewater and Rock City tracks, several alternate takes, and a bit of Chris Bell’s solo work.

The fourth disc is a live show, sans Bell, from Lafayette’s Music Room in Memphis, circa 1973. Omnivore Recordings has re-released the show as a single disc and will release another live performance, at Long Island station WLIR, in January 2019. Though this latter lineup features latecomer John Lightman on bass, this is a very together band delivering a fiery performance. Unlike the Lafayette’s set, it’s not marred by a seemingly indifferent audience.

Stax’s The Best of Big Star is a good introduction, but newcomers should begin with the three masterpieces by the band,newcomers should begin with the three masterpieces by the band, each with its own distinct personality: #1 Record and Radio City (packaged together on Fantasy), and Third/Sister Lovers (Rhino/Ryko). The latter has received a deluxe reissue, Complete Third, thanks to Omnivore, delving deep into demos and alternate mixes.

The tragedy of Big Star’s records flopping was compounded when Chris Bell died in a car crash in 1978. But his legacy is being honored. Omnivore’s 2017 release, The Complete Chris Bell, is a six-LP set with nearly everything Bell put on tape, including the entire Rock City and I Am the Cosmos albums.

It’s a good companion to this year’s book, There Was a Light (Hozac Books), an oral history of Bell by Rich Tupica.

The well-researched Chilton bio, A Man Called Destruction (Penguin), by Holly

George-Warren, offers another perspective, where Big Star is just a moment in Chilton’s cantankerous career.

Finally, Big Star was revived in the 1990s and beyond, with Chilton and Stephens joined by Ken Stringfellow and Jon Auer of the Posies. Two documents of their live shows have been released, Complete Columbia: Live at University of Missouri 4/25/93 (Volcano/ Legacy), and Live in Memphis (Omnivore), a 1994 performance. Their 2005 studio album, In Space (Rykodisc) is becoming more rare.

Finally, a tribute to the often lush, unpredictable, and haunting Sister Lovers was staged after Chilton’s death in 2010, featuring Jody Stephens and a host of other appropriate talents. The extravagant production was captured on film and released as Thank You Friends: Big Star’s Third Live (Concord Records).

Last but not least, Big Star: Nothing Can Hurt Me (Magnolia) is a 2012 documentary that reveals the band’s story in all its tragic beauty. Highly recommended.

What of other bands from the era? Cargoe’s eponymous album (Ardent/ Stax) has not been re-released, though it can be streamed. Their live performance in Ardent, circa 1972, was released in 2004 by Lucky 7 Records, but we recommend the album proper.

The Hot Dogs’ debut LP, Say What You Mean, can still be found for sale online, but you’ll have to get the 2003 Japanese reissue (on Stax) if you want the CD. Richard Orange’s 21st Century albums, Supernatural (LocoBop) and Big Orange Sun (Orange Stone Recordings) can still be found.

Zuider Zee’s 1975 debut is out of print, but never fear! To these ears, this year’s collection of demos cut in Memphis in 1972-73, under the title Zeenith (Light in the Attic Records), is even better, with its looser, earthier feel. Among Rolling Stone’s top-10 releases of 2018.

Van Duren’s stunning 1977 debut, Are You Serious? (Big Sound) has not yet been reissued. However, the 2018 Indie Memphis festival debuted a new film, Waiting: The Van Duren Story, focusing on two Australians’ search for the true story of the LP’s creation. Look for that next year. In February, the soundtrack, featuring many cuts from his debut, as well as other recordings from later in his career, will be released on Omnivore Recordings. Highly recommended.

Robert Johnson’s propulsive debut, Close Personal Friend, suffered from the collapse of Infinity Records soon after it hit the market in 1978, but a 40th anniversary edition was released this year

by Burger Records. Look for new material on his upcoming I’m Alive, due next year.

Finally, Tommy Hoehn, who co-wrote a song with Alex Chilton, was considered the great success of the 1970s Memphis scene, and released his debut, Losing You to Sleep on London Records in 1978. It’s more recently been reissued by Milk & Soda Records.

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Eternal Brooklyn The New York borough synonymous with gentrification fiercely guards its identity.

by chris mccoy / photographs by laura jean hocking

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’m walking down the street in Brooklyn on a sunny spring day, and my pants are falling down. It’s my first day in New York’s largest borough. When we arrived at our hotel in mid-afternoon and changed out of our travel clothes, I discovered that I hadn’t packed a belt. “I could really use a belt about now,” I said to my wife.

Just then, we turned a corner to find a street vendor hawking sunglasses, sundries, and, on a rotating display, belts. “There you go,” said my wife.

Three minutes later, I had belted up on Schermerhorn Street and we hurried on our way. There was so much to see and do.

To Brooklyn Bridge

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n 1930, poet Hart Crane compared the Brooklyn Bridge to a seagull’s wings, the sails of a ghostly boat, and a giant striding across the East River. Tellingly, Crane began “To Brooklyn Bridge” by talking about how unremarkable it seems to the people who look at it every day. The Brooklyn Bridge is not only one of the world’s great engineering achievements, it is also strikingly beautiful. It’s a testament to the strength of the design that it looks like a natural feature, just part of the landscape.

Walk across the Brooklyn Bridge’s mile-long pedestrian span on the first sunny day of spring and you’ll see the full rainbow of human diversity on display. Stand quiet for a moment and you’ll hear English, Spanish, French, Russian, Hindi, Mandarin, Swahili, and a dozen unidentifiable tongues swirl in the crisp spring air.

People from all over the world are drawn here, partly for the economic opportunity, partly for the cultural amenities, and partly just for the romance of living in one of the world’s great cities.

Kelly Maina is an accountant for Price Waterhouse Cooper and a lifelong New Yorker who now lives in Brooklyn. She’s watched the borough undergo profound change over the last two decades. “When I first lived

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here in the early aughts, I would run back and forth across the Brooklyn Bridge,” she says. “You would see people walk over, but they wouldn’t leave the bridge.

They would turn around and go back to Manhattan.

Now, when I go to the bridge on Saturdays, I spend my time directing people. They want to be in Brooklyn. They want to go to Grimaldi’s. They want to go to Brooklyn Bridge Park. It’s become such a destination.”

opposite page: On an average day, 10,000 pedestrians and 3,500 bicyclists make the trip across the Brooklyn Bridge. left: The Soldiers and Sailors Memorial Arch stands at the northern entrance to Prospect Park.

A Borough’s Growing Pains

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f the five boroughs of new york city went their separate civic ways, Brooklyn would become the third largest city in America. More than 2,600,000 people reside in Kings County’s 71 square miles. By comparison, 938,000 people live in Shelby County’s 763 square miles.

During the postwar economic boom of the 1950s, formerly concentrated urban populations started to decamp from the crowded cities to the suburbs. In New York, as in many other places in the United States — not the least of which was Memphis — city centers emptied out. Rents fell along with demand, and much real estate fell into neglect. But one side effect of those falling rents was that formerly expensive residential neighborhoods and industrial areas attracted a new group of people who were young, bohemian, and artistic. They’re now known, in the urban studies language popularized by Robert Florida, as “the creative class.”

The archetypal New York creative was Andy Warhol, who ran an art space in Manhattan called The Factory, where a crew of artists produced hundreds of millions of dollars worth of paintings, films, sculpture, and music over the course of two decades. In the mid-1960s, The Factory’s rent was $100 a year.

By the mid-1970s, large swaths of New York looked like a crime-ridden war zone, but it was home to one of the greatest explosions of creativity in American history. Punk rock and disco evolved next to each other in Manhattan, while hip-hop culture sprang from Queens.

Artists like Keith Haring and Jean-Michel Basquiat, who started out spraying graffiti on subway cars, became worldwide cultural ambassadors for New York. In the 1980s, young urban professionals who worked in the city wanted to live closer to the nightclubs, restaurants, and art galleries they frequented after work, and the city started to re-fill. Speculators bought up formerly destitute properties and improved them. Real estate values started to rise.

As late as the 1990s, there was only one big hotel in Brooklyn, a Marriott at the foot of the bridge. Brooklyn

was not a place you visited; it was a place where you lived. But about 20 years ago, that changed. Creatives priced out of Manhattan came across the bridge to repopulate destitute neighborhoods in Brooklyn, beginning with Smith Street in the Williamsburg neighborhood. Once again, the shift was heralded by an explosion of new music.

Ted Leibowitz is a computer consultant and founder of BAGeL Radio, a streaming music station devoted to alternative rock. “When I was a kid, if you wanted to see bands play and hang out in cool bars with the other freaks, you did it downtown, in Manhattan,” he says.

Over the years, Leibowitz’s career took him to Boston, London, and San Francisco, but he would return to New York every year to hear the latest cutting-edge acts at the CMJ music festival. “I remember the year when I thought, ‘Wait. I saw more shows in Brooklyn than I saw in Manhattan.’ That was 2005. Now, 13 years later, the shift has continued. I now see 80 percent of my shows in Brooklyn.”

But that change carries a price. Historically, Brooklyn has been a place of ethnic enclaves, communities living side by side who, over the years, learned to deal with each other. “The people I know who are from here are much more inclusive than [those in] most other places,” says Leibowitz. “Everybody is just everybody.

It doesn’t matter what race or religion anyone is. We’re all getting along. We’ve been getting along since kindergarten. We never thought about it.”

As people move across the bridge from Manhattan, rents and property values rise in Brooklyn. Some people are finding themselves priced out of neighborhoods where their families have lived for generations. Williamsburg, a magnet for the last decade’s gentrification movement, was once occupied predominantly by immigrants, like Leibowitz’s grandparents, who came to America from Romania. “They had no money and two kids,” he says, “so they lived in a tiny apartment in North Williamsburg.”

Now, the location where they lived is one of the most expensive ZIP codes in the country. “I know people who moved from North Williamsburg to the Upper East Side of Manhattan, because it was cheaper,” says

Walk across the Brooklyn Bridge’s mile-long pedestrian span on the first sunny day of spring and you’ll see the full rainbow of human diversity on display.

left: Brooklyn’s tree-lined streets are famous for their integrated, diverse neighborhoods. “This is the Sesame Street version of Brooklyn,” according to journalist Aaron Hillis.

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above right: The humble pastrami on rye sandwich is elevated to a work of art at the New Apollo Diner.

Leibowitz “It’s beyond comprehension for someone with a 40-year perspective of New York.”

Art Decade

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n a city famous for its arts, the Brooklyn Museum has long been overshadowed

by Manhattan institutions like the Metropolitan Museum of Art and the Museum of Modern Art. After years of struggling, the 560,000-square-foot museum saw a major influx of money that coincided with the early-twenty-first-century Brooklyn renaissance.

The Brooklyn Museum scored a major coup last year when it landed the blockbuster “David Bowie Is …” exhibit. That Bowie, a 20-year resident of Manhattan, had his tribute staged in Brooklyn is yet another indicator of the rapidly shifting culture of New York.

This year, the museum looks to repeat that level of success with “Frida Kahlo: Appearances Can Be Deceiving.” The largest exhibit of the Mexican painter and cultural icon’s work in more than a decade, it will include never-before-seen items from her private collection, such as the artist’s clothing and personal memorabilia, pre-Colonial jewelry, and even hand-painted corsets.

The Brooklyn Museum’s permanent collection comprises more than 1.5 million pieces, including a huge section of Egyptian antiquities and works by Norman Rockwell, Edward Hopper, and Winslow Homer. One of its most profoundly moving galleries is the Elizabeth A. Sackler Center for Feminist Art, which opened on the fourth floor in 2007. The centerpiece of this huge gallery of artwork by women is The Dinner Party by Judy Chicago. The 1979 work is an installation consisting of a huge, three-sided table with 39 elaborately crafted place settings, each with a card identifying a woman who left her mark on world history, beginning with the Greek primordial goddess Gaia and extending all the way to Georgia O’Keeffe, whose art also appears in the museum’s collection. The piece, set in its own specially designed gallery, is both homey and monumental. The question that hangs over the space is, if those chairs were occupied, what would the dinner conversation be like?

Feeding The World

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rooklyn’s unique ethnic diversity means there’s an incredible variety of restaurants to choose from. The borough has long been a center of Jewish culture in America, and you right: Trays of breakfast pastries tempt patrons at La Bagel Delight.

can get a taste of Israeli cuisine at Miriam on 5th Avenue. The hummus, made with green tahini, is, of course, amazing. but you should branch out on the menu with the slow-cooked vegetarian couscous or the lamb scharwarma. Miriam is also one of Brooklyn’s favorite brunch spots, with breakfast-y food like shakshuka — poached eggs in tomato-pepper sauce — served until 4 p.m.

Nowhere in the world will you find a better bagel than in Brooklyn. There’s something unique about the chewy yet crispy bread you get in the New York area that you simply won’t find replicated. There are plenty of places you can find fine examples of bagels, but the best advice is not to try anything too fancy. Just pick a little shop like La Bagel Delight on Fulton and trust them to get the basics right.

For many years, Brooklyn cuisine was synonymous with the working-class diner. The New Apollo Diner on Livingston has superlative versions of all varieties of New York comfort food represented on their voluminous menu. I had my first real pastrami on rye sandwich at the New Apollo, and it lived up to the hype.

Located in Fort Greene, just across Fulton from the Brooklyn Academy of Music, is Boqueria Spanish Tapas. The opening attraction on the small plates menu is the curated selection of charcuterie. Spanish Jamon ham, sliced thin enough to see through, and sausages made from acorn-fed pork will spoil you. But fear not, non-carnivores. There’s an extensive and tasty vegetarian selection in the tapas column, such as the crispy patatas brava and the fire-roasted eggplant escalivada.

But perhaps the best cuisine discoveries in Brooklyn are the ones you find by accident. Searching for a place to meet a Memphis expat, we stumbled upon the Hare Krishna Center on Schermerhorn Street, which hosts a lunch buffet of healthy vegetarian food in its basement. For just a few dollars, you can enjoy some of the best Indian food you’ve ever put in your mouth, in a modest, friendly space insulated from bustling Brooklyn just outside the door.

Creative Class

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ew York’s cosmopolitan reputation has always attracted artists from all over the world, people who want to be in the thick of things. In the twenty-first century, that has meant moving to Brooklyn. Many Memphis artists have made the move, including actor Kim Howard, who cut her teeth in the Bluff City’s theater and indie film scene before absconding to the Big Apple in 2012. “I felt like being 56 • M E M P H I S M A G A Z I N E . C O M • J A N U A R Y 2 0 1 9

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in Memphis I had reached a wall in personal growth and development,” she says. “I was hoping to find that in New York, and I guess I have, to some extent. There are definitely more opportunities here — jobs that just don’t exist in Memphis and Nashville.”

She says the hardest thing to get used to was “wet socks.” Coming from the automotive-obsessed South, getting around by a combination of subways and walking can be quite a culture shock.

But for an actor, this is the place to be. “I think theater is probably the most special thing about New York,” she says. “There are great live experiences that just can’t be had elsewhere.”

Photographer Tommy Kha grew up in Bartlett and graduated from Memphis College of Art. After receiving his master’s degree from Yale, he couldn’t wait to move to Brooklyn. “There are so many things that overstimulate me,” he says, “I really love being here. I can do things all night, and then wake up in the morning and do it all over again.”

Kha says making it in New York means being a member of the “hyphen generation. I ended up in that state, being an artist, a photographer, a studio assistant, a teacher, writing a comic book, doing some acting, making a short film, and drinking coffee on the side like it’s my job. Balancing that is hard to do. … When’s your day off? You don’t ask an artist that. I don’t have one. My day off is when I’m dead.”

Aaron Hillis moved to Brooklyn in 2001 to find work as an illustrator. After 9/11, he found a place at a video store. “That led to a 15-year career in film journalism,” he says. “One opportunity led to another, because New York is just like that.”

He’s had a front-row seat to Brooklyn’s evolution.

“It’s changed for better and worse. It’s still an inspiring, influential place, where there are a lot of opportunities for someone who works in a creative industry. But it’s tough. It’s always been tough. I often say I live in the greatest city in the world, and it’s killing me slowly.”

Recently, Hillis moved into his fifth apartment in 15 years. “I keep getting pushed out as gentrification rears its ugly, amenity-filled head.”

His new place is in Bedford-Stuyvesant. “Bed-Stuy was largely an African-American neighborhood forever, and it still is,” he says. “I’m a minority there. But regardless of the color of people’s skin, it feels like an actual neighborhood. It’s the Sesame Street idea of Brooklyn. There are rich people and poor people and families and students and artists. It’s a wider swath of differences. People are friendlier in Bed-Stuy. … But having said that, I live in Bed-Stuy and and I’m white.

left: Public art pieces such as this color the streets of Brooklyn, a place known for its arts and creative inhabitants who’ve relocated from all over the world.

I’m part of the wave of poor creatives who come in [to a place] before it’s cool. Then stockbrokers come in and drive families out. It’s complicated.”

Learning From Brooklyn

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hat lessons can a Memphis on the rise take from Brooklyn? One answer is located in a decommissioned subway station on Schemerhorn Street. The New York Transit Museum emphasizes that the story of Brooklyn has always been dictated by transportation. In 1642, a man named Cornelius Dircksen started taking people across the Hudson River in a canoe. The business proved to be so lucrative, he soon owned three canoes.

Brooklyn grew outward from the ferry dock on Fulton Street. By the early 1800s, horse-drawn omnibuses were the preferred means of intra-city transit, and the Nassau, a steam-powered ferry, revolutionized the river crossing. Trolleys were introduced soon afterwards, and grew so popular that residents of Brooklyn would come to be called “trolley dodgers.” In 1884, the nickname was applied to the city’s all-star baseball team, the Dodgers. By that time, elevated railways were moving people rapidly across the bridge and throughout the town. Then, taking a cue from London, the city embarked on a grand project of building an underground rail system. The subway would become the arteries of New York, with neighborhoods living or dying based on their proximity to a station.

The collection of elevated railway coaches and subway cars parked in a converted station is the Transit Museum’s most fascinating exhibit. It’s easy to put yourself in the shoes of someone who lived a century earlier when you’re hanging onto the same strap he or she gripped on their trip home from work. When you’re walking on the teeming streets above, the city feels like a natural phenomenon. But it was designed and built by people, and runs on an invisible infrastructure that seems like a miracle when it runs smoothly and like a curse when it doesn’t.

Brooklyn is Brooklyn because its people planned for a future that included everyone, and when that starts to falter, it’s often because of plans by the privileged for the few. That’s the lesson a changing Memphis needs to learn before it’s too late.

Brooklyn is Brooklyn because its people planned for a future that included everyone, and when that starts to falter, it’s often because of plans by the privileged for the few.

left: A path winds through Prospect Park. The 526-acre green space, which features a zoo and lake, draws some 8 million visitors a year.

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— by Samuel X. Cicci J A N U A R Y 2 0 1 9 • M E M P H I S M A G A Z I N E . C O M • 59

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hank you for taking time to read this edition of Remodel Memphis; we hope you find this section to be interesting and informative.

Remodeling in America is a billion-dollar industry that not only creates thousands of good jobs across the country, but also allows families to stay in their homes even if their housing needs change. For example, after the kids have grown and left the nest and the parents are considering retirement, it may be that a large house with multiple bedrooms and bathrooms is no longer suitable. In these cases, it may be more convenient to convert a spare bedroom into a “man cave” or exercise room.

Often, as homeowners age, some may experience mobility issues which require changes to the design of the home.

While some homeowners might dream of retiring to a private tropical island, more and more are choosing to “age in place” and live independently, comfortably, and safely in their own home, regardless of age or ability. While that tropical island may be alluring initially, familiarity is important to many homeowners. All of the reasons they bought a home in the first place (things like proximity to doctors, shopping, and friends) don’t change.

PHOTO COURTESY OF WALKER ZANGER

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As the baby boomer generation embraces this stage of life, many are searching for builders and remodelers who can help turn their home into a safer, more convenient place to live as they age.

Our local association, along with the National Association of Home Builders, has spent a considerable amount of time and effort training construction professionals in a program called Certified Aging in Place Specialist (CAPS).

Remodeling professionals are helping people throughout our area find solutions that fit their specific needs and budget. Remodelers and builders are trained to accommodate the unique needs of aging adults without sacrificing the aesthetic value of the home.

While there are countless ways remodelers can help make your home work for you, some of the most common renovations include: ◗◗ Adding or enlarging rooms such as kitchens and baths ◗◗ Changing rooms that no longer serve their initial intended purpose ◗◗ Widening doorways and hallways ◗◗ Installing brighter lighting ◗◗ Adding railings or grab bars to prevent falls ◗◗ Changing floor coverings to add traction ◗◗ Installing ease-of-reach systems Remodeling professionals also commit to attending continuing education programs, so they are always up-to-date on the latest aging-in-place technologies and strategies. Our association offers several new technology and product seminars throughout the year.

If you’re working with members of the WestTNHBA Remodeler’s Council, you can be confident that you’re getting the best quality service from a professional with integrity and expertise. If you’re planning to have work done on your home, we can provide helpful advice on the process, including pitfalls to avoid in the contract phase.

I invite you to visit us online at yourhomebuilders.org or contact our office at 901-756-4500 for a list of remodeling professionals.

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President’s Message

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e are grateful to Contemporary Media for producing this edition of Remodel Memphis. This special section in Memphis magazine was started last year as a way to show consumers that remodeling projects — large and small — can really change the appearance as well as the functionality of your home.

Remodeling has really become popular recently, especially with the increase in reality TV shows.

I often hear coffee-shop chatter on the latest episode of Fixer Upper or Property Brothers.

It’s fun and inspiring to watch TV shows about home design and remodeling — everything from the latest looks in countertops to whole-house remodels. And YouTube and other online video sites are chock-full of helpful how-tos and demos to assist homeowners through countless do-ityourself projects.

There are relatively simple home projects that can be completed by DIYers, such as hanging pictures, interior painting, caulking, and changing door knobs and cabinet pulls. Homeowners with the correct tools and a higher skill level should be able to tackle some aesthetic work such as installing crown molding.

It’s also important to know when to stop and hire a professional.

Lamp Shade House 4870 Summer Ave at Mendenhall

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emodelers can tell you lots of funny stories about siding installed upside down — and sometimes scary stories involving do-it-yourself electrical wiring gone awry. So before you buy the latest or trendiest gizmo for your home, ask yourself a few questions.

How much do you know? Replacing the exhaust fan over your oven with a built-in microwave looks like a reasonably simple swap. But if you notice your kitchen lights are dimming when you zap your popcorn, you’ve probably forgotten that the microwave, unlike the exhaust fan, uses a lot more energy and likely needs a dedicated circuit. A remodeling professional knows that.

What if it doesn’t work? That YouTube doit-yourself video may make a tilework project look doable, but will YouTube give you your money back if you don’t lay it straight? Professional remodelers may not know everything, but they do take responsibility for everything they do.

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Are there any unintended consequences? In today’s increasingly efficient and more airtight homes, it’s more and more important to look at the house as a system. Your new windows are keeping out drafts, but how are they affecting your home’s air quality once the “natural ventilation” of the leaky old ones is gone? Do you need to look at mechanical ventilation systems? If so, how big? A professional can tell you.

How do you know if it’s right for your home? A professional remodeler can advise you on products, finishes, and appliances that match your lifestyle, location, house size, and budget, and help you avoid spending money without a reasonable payback on either resource expense (energy and water, for example) or the sale of your home when you are ready to upsize or downsize.

And how do you find a professional remodeler? There’s a question with an easy answer. Contact the West Tennessee Home Builders Association at yourhomebuilders.org or by phone at 901-756-4500. You can also search the National Association of Home Builders’ Directory of Professional Remodelers, nahb.org/remodelerdirectory, to find a remodeler with the experience, educational qualifications, and knowledge to do the job right — the first time.

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East Memphis Kitchen Project Two Memphis foodies turn their living space inside-out.

While the outdoor space was previously a simple backyard, Burks, Lawrence, and the Uhlhorn brothers transformed the space into a complete outdoor kitchen area. The structure comprises seating, a dining area, and even a pizza oven.

PROJECT 1 BEFORE

Builder: Uhlhorn Brothers

By Samuel X. Cicci

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hat’s the most important part of the home? Some might point to the fulcrum of a house as the kitchen, a centrally located space where creativity and socialization flourish. For Amy Lawrence and Justin Fox Burks, the kitchen holds even more significance.

Lawrence and Burks, who co-authored the cookbooks The Chubby Vegetarian: 100 Inspired Recipes for the Modern Table and The Southern Vegetarian: 100 Down-Home Recipes for the Modern Table, spend a lot of time in the kitchen perfecting their recipes, creating content for The Chubby Vegetarian blog, and entertaining guests.

“We cook even more at home now, and we like sharing that with friends,” says Lawrence. “One of the biggest honors of being cookbook authors was when designer and gardening and lifestyle expert P. Allen Smith visited our home and cooked with us for his TV shows; having the space to do things like this has been a wonderful thing.”

This month marks 16 years living in the Colonial Acres neighborhood in East Memphis, and the couple decided they

needed to put their own stamp on the property. “Our house was cute but a little plain when we purchased it in the early 2000s,” says Lawrence. “While it had promise, it didn’t function the way we needed it to.”

To lead the project, Burks turned to longtime associates Walker and George Uhlhorn. The brothers have been in business together since 2005 and come from a long line of homebuilders. “Justin and I are actually old family friends, and we somewhat grew up with one another,” says Walker Uhlhorn. “He had this idea that he wanted to do a kitchen project and outdoor kitchen, and we said we’d love to make his idea become a reality.”

Throughout the process, the brothers constantly brought new ideas to the table and were able to be flexible with Lawrence and Burks’ original vision for the project. “The overall experience with Walker, George, and their crew couldn’t have been better,” says Lawrence. “We all love getting to work together, and I know for a fact that the Uhlhorns treat everyone like friends. They are so

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creative and unfazed by anything that comes up during the process. They have a keen eye for design, and they make our ideas even better than we could have dreamed they would be.”

When it came to budgeting the project, Lawrence and Burks laid out all of their ideas ahead of time and adjusted accordingly. “First, we dream big,” says Lawrence. “Then we scale down but keep what we think is most important.

We set a budget at the beginning but also allow some leeway for anything that may come up. Sometimes, we ask for budget ‘reality checks’ along the way so that we can plan.”

With the financial aspect clearly laid out, Lawrence and Burks bounced ideas off the Uhlhorn brothers and accumulated styles on Pinterest for their project. “We are both very visual in our thinking,” says Lawrence, “and even though there are some trends we like that we think will be classics, we also start out with a specific effect in mind for each room.”

For their part, the Uhlhorns say they always enjoy working with the couple.

“We both have the same tastes and style, if you will,” says Uhlhorn. Whenever we’re doing these projects together, things just seem to click. We’re good at bouncing ideas off one another, and we brainstormed and came up with design ideas together on-site.”

For the dining room, the couple wanted a rustic, modern lodge-like feel. In the living room, they went with rafters to give “an airiness to the space with lots of light neutrals and open space.” The interior of the house, which is about 1,750 square feet, is accentuated with finishes and spaces Lawrence calls “unexpected.”

One unique touch came from carpenter Josh Wyatt. At Lawrence and Burks’ request, he converted an old table into a vent hood cover, built a rustic cabinet from scrap wood, and wrapped the laminated beam in red oak with the bark still attached. “It was wood from trees that grew on our family’s property in north Mississippi,” says Lawrence.

Throughout the house, the couple looked for interesting things to do with the ceiling.

The kitchen has random-length 2x boards stained haint blue, the living room contains whitewashed rafters, while the dining room has silver wallpaper in an effort to imitate a P H O T O GR A P HS C O UR T E S Y JUS T IN F O X BURK S

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BELOW: Since Lawrence and Burks entertain often, the kitchen stretches into the dining room, centered around a reclaimed wooden table that can seat up to 18 guests.

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CUSTOM HOMES | RENOVATIONS l ADDITIONS

ABOVE: What Walker Uhlhorn once called a “standard old galley kitchen” became a modernized kitchen space more suited to the demands of Burks’ and Lawrence’s culinary careers.

tin ceiling. Meanwhile, one of their offices is even popcorn-textured and covered in naturally stained wood.

Despite the many renovations, the kitchen still stands out as the main feature of the project, with both indoor and outdoor components. “Before, it was your standard old galley kitchen,” says Uhlhorn. “We decided to open up the floorplan in order to make it into more of a break room area. He had an open concept that he wanted done, so that’s what we did on the inside.”

On the outdoor portion, the Uhlhorns cleared out the backyard and inserted a covered structure, seating, and a pizza oven. For Lawrence and Burks, who love to entertain guests, the dual kitchen aspect of the home is perfect for their lifestyle. “The outdoor kitchen is my favorite part of the project,” says Uhlhorn.

“The thing I like best is that you could be sitting there at the countertop outside and watch him cook pizzas in the oven, and it’s just a great atmosphere.”

The indoor and outdoor remodels of the kitchen spaces each took several months. During the process, the couple continued to live at home and sought creative solutions to dining without use of a conventional kitchen. “We grilled out or made simple microwave meals while our kitchen was in progress,” says Lawrence. “We learned to be patient and to not worry so much about having everything perfect during the process.”

Now, with the kitchen wrapped up, there are no such issues. “It’s such a great space to come home to,” Lawrence says. “We hang out at home a lot and cook in the outdoor kitchen when the weather’s nice.” However, with another project completed, Lawrence and Burks are already looking toward their next change. “As soon as we finish one area of our house, we start dreaming about improving something else in it.” For their home, they’re looking to tackle the back of the house to turn it into a master suite. The couple also recently purchased a condo downtown for Burks to use as a base of operations for his photography business. If that property needs renovations, you can bet the Uhlhorn Brothers will be the first ones they’ll call.

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901-674-5522 | rka.build

RKA-AD-MemMag-092217.pdf

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How to Live With Your Remodeling Project

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Set up a temporary cooking quarters by moving the refrigerator, toaster oven, and microwave to another room. Arrange a dishwashing station in your laundry room. If the weather is warm, fire up the grill and dine alfresco.

emodeling your home is uniquely different from building a new one. With remodeling, your home becomes the worksite. You live side by side with the project from start to finish. Once construction begins, you’ll probably long for simple pleasures like a dust-free home or a fully functioning kitchen or bath. But the end result will be well worth these inconveniences.

Here are some tips to help minimize the stress involved with a remodeling project.

Consistent and open communication between you and your remodeler will enhance your understanding of the project, provide an opportunity to exchange ideas, and ultimately help to make the experience a positive one for everyone involved.

Prepare for the pre-construction meeting. One way to ensure the success of your project is to plan for and actively participate in a pre-construction meeting. This allows your remodeler to clarify procedures and explain how the job will progress. It also offers both you and your remodeler an opportunity to prepare for those issues that may arise later. You should think of this meeting

as a forum for all participants to define their expectations and agree on the anticipated outcome.

Prevent remodeling fever. The train-station atmosphere of a remodeling project can lead to remodeling fever. The main symptom of this temporary affliction is feeling a loss of control that results from disrupted routines and the impact on your personal space. The best way to prevent this fever is to prepare well, remember that “this too shall pass,” and focus on the progress being made.

Prepare for inconvenience. A remodeling project can turn your home and — on some days — your life upside down. A kitchen remodel will, of course, affect meal planning. But a little ingenuity and some culinary shortcuts can lessen the impact.

Guard against dust. During a remodeling project, dust has the unfortunate tendency to appear everywhere from lampshades to plates stacked inside your kitchen cabinets.

Maintain a sense of humor. Remember that certain things are out of your control and it’s best to laugh rather than upset yourself about things like the weather or delayed delivery of materials.

See the remodeling process as an adventure. Tell the kids that you are “camping in” and transform inconvenience into fun.

Along the way, celebrate as different stages of the project are completed.

This article has been reprinted with the permission of the National Association of Home Builders.

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Open the lines of communication.

Designate a safe haven. Find at least one place in your home where you can escape from the chaos and commotion.

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Arlington Farm Project An old cabin transforms into a modern farmhouse.

PROJECT 2 BEFORE

Builder: Keith Allen — Custom Home Builder Interior Designer: Robin Selberg Plan Designer: Don Conway

By Samuel X. Cicci

I

t’s great to see how Memphis is growing, but sometimes its nice to have a place away from all that noise. For this Remodel Memphis project, a place of peace and solitude can be found only 30 minutes from downtown, near Arlington. Originally just a barn, the real estate has been developed over the decades to become a serene vacation home.

The original farmstead home, standing at around 1,000 square feet on a 100-acre property, has been in the homeowner’s family since the 1970s, and has been host to family gatherings, staff parties, and weekend retreats. “We’ve owned the farm since 1979,” the homeowner says.

“We used it when our two daughters were young, and had horses, cows, chickens. I don’t think I’ve bought an egg since 1979!” Her husband grew up on a farm and wanted his daughters to have the same experience. Recently, one daughter purchased the adjacent plot of land and suggested they fix up the old house.

Rather than start anew, the homeowners wanted to keep the existing base and incorporate it into the new structure. They hired Don Conway as plan designer, and then contacted Keith Allen to handle the building. “Getting started, it was a little tedious to get the framing restructured with the existing home,” Allen says. “But, once we got past that, then everything was very fluid.” Allen

PH O T O GR A PHS C O UR T E S Y K E I T H A L L E N

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maintains that being flexible during the process is a crucial aspect of being a custom homebuilder. “Things change on a regular basis. The vision that you start with may not necessarily be the vision that you end up with.”

In this case, however, the project continued to progress at a steady rate.

The project took about a year to com-

plete, with extensive work done to both the house and the larger property. Renovations wrapped up in mid-2018, with most of the process running smoothly.

“They knew what they wanted, and they could make a decision on the spot, which makes my job a lot easier,” says Allen. “With custom work, the owner can really see it all coming together and

ABOVE: Keith Allen’s work transformed the farm property from a small cabin into a modernized farmhouse, complete with extensive outdoor amenities including a screened patio, a new driveway, and a horse arena. The chimney protruding from the right side is a holdover from the old house, and provided a perfect platform to build around during construction.

LEFT: The kitchen, dining room, and seating area pictured here provide a glimpse of the house’s large interior scale. The windows stretching across the room provide ample natural lighting and allow residents and guests to take in the rustic scenery.

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make modifications and changes on the fly. I think our personalities and our visions kind of blended together, and it turned out to be really enjoyable, probably one of my most enjoyable projects.”

When the homeowners sat down initially, they were interested in a Colorado Rockies-esque lodge style.

Rather than wholesale changes to the structure, most of the efforts focused on changing the finishes. After considering the various finishes, colors, and materials presented by interior designer Robin Selberg, the project over time evolved into more of a modern farmhouse.

“Robin was fabulous,” says the homeowner. “She knew we didn’t want anything too high end, but comfortable, and she was able to get things right.”

The house quintupled in size to around 5,000 square feet by the time the project closed. Originally, the house had a large central family room with a fireplace and vaulted ceiling, and that was the only thing left intact. Extra beams were put in to help tie the structure

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The large central family room was the only portion of the original cabin that remained intact. Allen and Selberg touched up the interior with pecky cypress and hardwood floors, and brought in a third party to give it a stained wash look. Allen and Selberg’s flexible approaches to the project made for a smooth redesign of the interior space and beyond.

together, but everything else was built around it. The homeowners had the the kitchen and upstairs bedroom taken out completely and changed the second floor into a space with extra bedrooms (including bunk beds for the grandkids), bathrooms for every room, and a game room. The new downstairs space includes two bedroom wings, new bathrooms, a new laundry area, and a dog wash for pets. Overall, the homeowner estimates the bedrooms can accommodate 20 overnight guests.

While centered around the old space, the property is essentially a brand new house. To accentuate the interi-

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or, the family brought in pecky cypress and someone to give it a stain wash. “I think that little detail right there, along with wide plank hardwood floors, really sets it all off,” says Allen.

Outside, the team initially leaned toward using rustic cedar and dark colors, but eventually turned to a lighter, white exterior. Once the house was finished, extra work needed to be done around the farm. While the property did have a road leading up to the house, it required extra enhancement with new surfacing. Next came hardscape work; a screened porch and another patio with a porch swing provide plenty of outdoor options.

The farm also contains a lake. They redug it earlier this year, built a new dock, and then added bass and bluegill. So far, it’s been the perfect spot for fly fishing.

As the finishing touches to the property, they added an electronic gate at the front of the driveway and installed a horse arena.

The farm is almost unrecognizable from its original iteration. “I hosted my Sunday School, and there were about 60 of us, and they were all blown away,” the homeowner says. “They’d been to the house about 25 years ago, but couldn’t believe the transformation.”

And, as if there weren’t enough ways to entertain guests, the house even holds a Wurlitzer jukebox, which the kids use for dancing on a regular basis.

With the project wrapped up, the homeowner sees the house as a perfect centerpoint of the beautiful natural landscape. “You just go out there, and you enjoy it,” she says. “At night you hear the bullfrogs and the foxes, and you can see the stars without all the lights of the city. It’s just an incredible place.”

West Tennessee Home Builders Association Remodelers Council Hans Bauer Chair John Heard Immediate Past Chair

BUILDER MEMBERS Dave Moore Dave Moore Companies 901-830-7372 John Heard John Heard Company 901-756-6167 Ryan Anderson RKA Construction 901-674-5522 Hans Bauer RKA Construction 901-674-5522

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WE SAW YOU

Pink Palace Mansion Grand Reopening pink pa l ace museum | december 5, 2018

by jesse davis / photographs by michael donahue

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he Memphis Pink Palace Museum is as iconic in our city as Elvis’ pink Cadillac, pulled pork barbecue, and The Peabody ducks. Recently, the complex on Central Avenue began a series of upgrades, starting with the relatively newer features, including the former IMAX theater — now a CTI Giant Theater with 3D capabilities — and the planetarium.

I didn’t want to be the one who Most recently, the older broke it.” All the work Masler, section known as the “ManCarrico, and their team put into sion,” which was once the entire the project was to “develop a museum, has been renovated, storyline,” which, Masler says, reorganized, and remodeled. “became the Mansion telling its After a months-long closure to own story.” complete the ambitious project, That’s a story that many the Pink Palace celebrated the Memphians already know: grand reopening of the ManIn the early 1900s, Memphis sion on Saturday, December 8th, businessman Clarence Saunders after an exclusive members-only made a fortune with his inpreview the previous Thursday. vention of the first self-service Steve Masler, manager of grocery store, Piggly Wiggly. exhibits at the Pink Palace, He then brought in stonemahelped supervise the renovation sons from Scotland to began of the Mansion. “Renovation is construction on the largest too simple a word,” Masler says. private home in “We’re changing Memphis. Before the mindset of the “We’re changing the pink-granway we’re prethe mindset of the ite residence senting things all was finished, over the museum.” way we’re presenthowever, one of The work is part ing things all over the hundreds of of a carefully the museum.” stores in what considered plan to — steve masler had become a update the musenational franum as a whole to chise failed. Investors in the make better use of its space and stock market used the relatively resources. isolated failure as an excuse “We began planning this to try to short-sell the Piggly close to five years ago,” Masler Wiggly stock — for a profit, of says, explaining that he and course.

Caroline Carrico, exhibits “Saunders did not play well project coordinator, went back with others,” Masler says, to the drawing board, beginexplaining that the businessning by hanging giant sheets of man tried to corner the market paper on the wall of a conferon his own shares, borrowing ence room to make outlines. money to do so, and was left In some ways, Masler says, the with a $20 million debt. The project began in “the normal entire story is fascinating — way any exhibit would be done. and fascinatingly detailed in the But this was a little more scary. exhibits of the updated ManThis is an icon of Memphis, and

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sion — but the short version is that Saunders was forced to declare bankruptcy. Standing at the edge of what would become Chickasaw Gardens, the unfinished Mansion — which Memphians dubbed the “Pink Palace” — was sold at auction, purchased by the Garden Corporation. After touring a cluttery museum in downtown’s Cossitt Library, in 1927 Helm Bruce, the Garden Corporation chairman, donated the newly acquired property to the city of Memphis.

The Pink Palace opened to the public as the city’s museum in 1930. Major expansions, in 1977 and 1994, provided more exhibit space.

The updated Mansion walks visitors through an early American country store, much like the one Saunders worked in when he was young, followed by a full-scale replica of one of his

first Piggly Wiggly stores. The smaller rooms and exhibits in the Mansion are connected by a walkway reminiscent of Memphis’ Main Street in the 1920s.

That’s where visitors will find one of W.C. Handy’s trumpets and a stained-glass window from one of the first African-American-owned stores in Memphis, the beautiful glass shining after more than 30 hours of restoration work.

Many of the museum’s wellknown oddities previously displayed in the Mansion — the shrunken head, stuffed tropical birds, and ornate glass — now reside in a wing dedicated to former museum directors of the Pink Palace, telling the story of the evolution of the museum as its mission became more regionally focused. As visitors walk through, what grows increasingly clear is how

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the story of the Pink Palace mirrors the story of Memphis.

The crown jewel of the updated Mansion is the Clyde Parke Miniature Circus, restored and enshrined in its own room. The stuffed polar bear, which previously guarded the Mansion’s entryway, now resides in the circus room, facing the animal menagerie, an example of the staff’s attention to detail. Masler led visitors to the room just in time to watch the parade of circus performers move around the ring.

As the delicate wooden figures, hand-carved by Parke more than 40 years ago, come to life, the intricate machinery controlling them is visible in mirrors beneath the platform.

The workings of the elaborate circus are as entrancing as the thing itself. The colorful parade marches twice around the circus, taking six minutes to do so.

Masler says the design is meant to suggest a “tiny circus in a giant jewel box,” proudly on display for a rapt audience, much like the Pink Palace puts the story of Memphis on display for visitors.

1 Steve Pike, Mayor Jim Strickland, and Maria Munoz-Blanco 2 Janne Jemison, 8

Peggy Jemison Bodine, Sarah Jemison,

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Katie Kizer, Marshall Bartlett, and Meg Bartlett 3 Elise Frick and Lee and Annette Askew 4 Eliot and Lee Morris

with children William, James, and Mary 5 Grace and Ryan Henderson with baby Cooper 6 Steve Masler 7 Bruce Hopkins and Spence Wilson 8 McKayla Falch, Chris Dickson, Aaron Boyd, and Katie Stark 9 Ann Marie Wallace and

Cynthia Ford Allen 10 Shellee Williams and Shana Woods 11 Cathi Johnston 10

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and Kem Wilson 12 Jason, Melissa, and David Gilbert

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ST R E E T Style

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ST R E E T Style

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D

by michael finger

r. Jorge Calzada knows his patients dread a certain word so much they don’t even want to say it.

Blindness.

As an associate surgeon and president of the Charles Retina Institute, Calzada encounters this fear several times a day.

“Most people take their vision for granted,” he says. “They never consider that losing their eyesight might be something that could happen to them — until they come here, so there’s a real anxiety that has to be addressed.”

Born in the Republic of Panama, Calzada earned his medical degree from the University of Panama Medical School in 1996. He came to the U.S. to complete his residency at the University of Tennessee, then returned to Panama and joined one of the most respected ophthalmology practices in his home country. During his tenure in Memphis, he had encountered Dr. Steve Charles, founder of the Charles Retina Institute, who persuaded Calzada to join his staff as a vitreoretinal surgeon. He is also an assistant professor of ophthalmology at UT, and an attending physician at UT’s Hamilton Eye InstiJ A N U A R Y 2 0 1 9 • M E M P H I S M A G A Z I N E . C O M • 75

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901 HE A LTH

nopathy of prematurity.” A child born weeks ages. Unfortunately, science hasn’t made as or even months before the normal nine- much progress as Calzada would like to see month gestation period is often hailed as a in two important areas: diabetic retinopathy miracle baby, but all too often blood vessels and macular degeneration. in that baby’s eyes haven’t fully developed.

“When a premature baby is born, the center iabetes is more prevalent part of the retina, known as the macula, has among a somewhat older population, blood vessels, but the outer part doesn’t,” he and Calzada says, “We have so many explains, showing a diagram of an infant’s treatments for diabetes, yet we clearly have eyeball. “The eye, trying to fix that lack of an epidemic in this country of obesity, and blood flow, creates abnormal blood vessels along with that is an epidemic of diabetic that grow like weeds around the edge of the retinopathy.” Diabetes is an insidious disease retina. As these grow, they scar. And as they that can often cause no symptoms while it is eople often associate blindscar, they pull up the retina, damaging the pancreas, nerness with old age — they think of an and that’s basically the probvous system, and blood ves“A type II diabetic elderly person tapping a white cane as lem.” A distorted retina means sels, including the tiny vessels that nourish the retina. they venture down the sidewalk. But vision distorted vision. must have their problems can appear at birth, and “one of In some cases, Calzada “A type II diabetic must eyes examined explains that “if we’re able the things that really gets to me is childhood have their eyes examined upon to catch the babies at just blindness,” says Calzada. “It’s going to affect diagnosis because most of the upon diagnosis.” the whole life of that child, all the way into the right time, we’re able to time they don’t know how long they’ve been diabetic,” adulthood, and they will always need some save their vision” with injeckind of assistance. Getting that person to be tions directly into the eyeball that inhibit says Calzada. “It just creeps up on them. We independent is a very difficult thing.” the growth of the abnormal vessels. “But the see patients who just got diagnosed, and we The human eyeball operates like a camera. hard part is getting the right timing, because look into their eyes and they have advanced An image enters the eye through the pupil, you only have a window of about three days retinal disease.” In those cases, recovery may be too late; in others, the treatment is medito get it right.” where the lens focuses that image onto the This means premature babies must be reg- cation and surgery. retina, the paper-thin layer of cells lining the ularly monitored for this condition. back of the eye. Accidents (“running with Macular degeneration is a leading cause “We have to make sure to deliver the treat- of vision loss. It develops in two forms: wet scissors is a very real thing in my profession,” ment at the proper time,” he says. “On a reg- and dry. The wet form, also called neovascusays Calzada), congenital malformations, and even rare genetic disorders can ruin, or even ular basis, we probably screen 30 or more lar or exudative, cannot be cured — not at destroy, a person’s vision if the cornea, lens, or babies every week, in the hospitals and here present, anyway — but it can treated. “These other physical structures of the eyeball itself at the clinic. If they come in one or two weeks are patients that have abnormal growth of are damaged. Even so, in many cases, injuries too late, the cat’s out of the bag.” the vessels beneath the retina, which can can be treated, and vision can be restored.

Over the years, dramatic improvements scar, bleed, and cause all sorts of issues,” says The prognosis is not always so good with in medical technology, advanced treatment Calzada. “But we have medications that are disorders of the retina. Childhood blindness options, and more effective medications have injected into the eye, which sounds bad but is often the result of a condition called “retireduced the risk of blindness for people of all it’s really not if it’s done well.” Even so, he says, “you have to catch it in time, before there is significant scarring.”

The dry form, also called nonexudative, is Making an Instant bad news. “I have to tell patients that it’s like Alzheimer’s of the eye,” says Calzada. “It is a Connection with Instagram slow, withering damage of the retina, a slow or years, scientists — from physicians to atrophy that develops. These patients won’t astrophysicists — have shared their research lose their vision overnight, but it will be a in two timeless ways: attending conferences, gradual decline.” and publishing in medical and science journals. Social The real problem with macular degeneramedia has opened new platforms, and Dr. Jorge Calzation is that it affects a patient’s central vision. da recently started a “little fun thing” — an Instagram Their peripheral vision may be fine, but they account that now has more than 10,600 followers. can’t see anything clearly by looking directly “I realized that there was not an account that at it. Simple tasks like reading or viewing a deals with retinal disease,” he says, “so let’s see what computer screen become impossible. Calzada happens.” The result: followers from the United States, had earlier mentioned how much patients Russia, China, South America, and Central America. dread hearing the term “blindness” and he Recent posts include text and photos on such topics says, “I just talked today with three patients as “Diabetic Traction Retinal Detachment,” “Retinal Scissors Delamination,” “Retinal Microaneurysm,” “Branch with severe macular degeneration in the dry Retinal Artery Occlusion,” and “Vascular Pulsations at the Optic Nerve.” form, and there is nothing I can do for them.”

“Medical education is still bounded by a certain degree of proximity between the teacher and student,” he The positive news is that the field of ophsays, “so how do you make an impact beyond the small circle around you? These are not the senior doctors, thalmology, in general, has seen advances in who don’t mess around with Instagram. These are young doctors who are craving information. It makes me many areas. “The amount of technology that feel good that there is some form of connection that happens in an international perspective.” we use on a day-to-day basis is really outFollow Calzada on Instagram at jordical_retina. standing,” says Calzada. Instead of scalpels, lasers are being used routinely to “spot-weld” tute. As founder of Panamerican Vitreoretinal Consulting, he regularly returns to Central America for lectures and surgeries.

This lifelong interaction with so many patients from different cultures has shown him that blindness is more than a medical issue. It carries a socioeconomic impact that can be devastating. “Vision loss decreases a person’s ability to make a living,” he says. “It also brings somebody else down with them because now you need someone to help that person, so you have this halo effect.”

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PHOTOGRAPH BY MICHAEL FINGER

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detached retinas or burn away scar tissue, and new computer imaging systems, such as the OCT (optical coherence tomography scan) “now give us the ability to look into the eye with a resolution of less than 10 microns, which is less than ten-thousandths of a millimeter. So we are finding disease that is truly beyond our ability to determine by looking into the eyes directly.”

“We want neurons that can regrow and reconnect the eye with the patient’s brain.”

Visit any of our Southern College of Optometry facilities for your eyecare needs:

On the surgical side, procedures are done with instruments the size of needles, so small that Calzada calls them “Barbie Doll instruments, which allow very delicate operations without big wounds and pain.” With better tools and better medications, “it’s almost like peanut butter and jelly, in the sense that the two work so well together.”

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PHOTOGRAPH COURTESY CHARLES RETINA INSTITUTE

S

o what does Calzada hope for the future? For one thing, the biggest challenge is dealing with atrophy of the retina, from disease or age. “There’s a lot of research being done involving transplantation of retinal cells,” he says, “but it’s still experimental.” Calzada also hopes to see medications to control the formation of scars.

“On the retina, even a small scar can cause a vision problem, but any medication that destroys scar tissue also destroys the retina.”

Ultimately, “what neurologists want is what we want — some way to regenerate nerve cells. Just like they want to reconnect the cells in a broken spinal cord, in a patient with optic-nerve disease we want neurons that can regrow and reconnect the eye with the patient’s brain.”

Although admitting that such things seem like something out of science fiction, he says, “Years ago, today’s technology also seemed like something out of the future.”

One aspect of his field especially troubles him: childhood blindness. “Many things we can fix now that we couldn’t before,” he says.

“But years ago I promised myself: no more blind children. It’s still not possible — not yet — but it’s a promise I made to myself.”

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ASK VANCE

Radio Exercise Our trivia expert solves local mysteries of who, what, when, where, why, and why not. Well, sometimes.

by vance lauderdale DEAR VANCE: I have found a reference to old-time “radio exercise” programs and don’t know what they are talking about. Can you help?

— a.n., memphis.

Cyrus “Cy” Cooley was the physical director for several radio exercise programs, clubs, and organizations in Memphis.

This question didn’t, at first, interest me because the Lauderdales have always opposed shortlived fads and follies, such as the curious notion that exercise is good for you. A passing fancy, certainly. Besides, bright spandex leotards and leg warmers are not a good look for me, not even with matching head- and wristbands. Trust me on that. Don’t make me post the pictures from the aerobics class I took that year at camp.

But since you (and others, I presume) are still reading this, it’s obvious that I didn’t discard your letter.

Instead, I pondered what “radio exercise” could mean. After all, in the “golden days of radio,” when families gathered around the Zenith and listened to their favorite shows, those radio consoles and receivers were mighty heavy, with sturdy wooden cases.

So perhaps someone had indeed developed a program that involved lifting the radio overhead 20 times, rest and repeat. Of course, that notion quickly struck me as foolish.

And then, while relaxing with a bottle of Kentucky Nip after thinking so hard about it, I remembered something from the Lauderdale Library. After a grueling 12 minutes of diligent searching, I found this old illustrated brochure, published in the 1920s, for something called Th e Early Bird Club. Shown here, this describes at some length the very thing you mentioned, A.N. It was a program hosted by the WMC radio station, with exercises conducted under the guidance of a certified “physical director” named Cyrus “Cy” Cooley.

The cover announces that this was “a morning program of physical exercises and devotional period sent to you daily, except Sunday, by the Young Men’s Christian Association of Memphis.”

The brochure explains, “Radio exercise has become one of the most popular developments in radio broadcasting. It has grown from an experiment conducted by the Chicago YMCA over a single station in 1922, to worldwide usage, with such programs conducted in practically every large city in America.” In Memphis, the WMC Early Bird Club began airing in 1928, but I can’t say with any certainty how long it remained on the air.

The name came from the schedule. The program would begin at 7 in the morning with “light setting-up exercises,” followed by 15 minutes of “breakfast music.”

Then you had 15 minutes of “reducing exercises,” 15 minutes of more “breakfast music,” and a 15-minute “devotional period,” with the show ending at 8:15.

Now this is yet another reason the Lauderdales DEAR A.N.:

would have objected to it. We, as a family, never tried to do anything before the crack of noon.

A photo shows The Early Bird Club staff, which included announcer Buddy Herbert (called, for some reason, “the Tired Hand”), Harry Northrop (“the Live Dummy”), Cooley himself, and pianist Irma Hubbard. If we can believe the photo, it’s amusing that the “Dummy” actually performed the exercises announced over the air by Cooley. This being radio and all, how would anyone have known if he simply stood there and pretended to do them, puffing and groaning into that tall microphone, while Hubbard plinked away on the piano?

The Early Bird Club and other shows like it that promised listeners “health and happiness by radio” were surprisingly popular in the 1920s and into the 1930s.

As the booklet declares, “thousands of participants, following a delightful [their words, not mine] exercise period, go into their day’s work with increased pep and enthusiasm.”

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So what, exactly, did the show require listeners to do? A helpful chart demonstrates more than a dozen exercises they would perform, such as “arms front horizontal,” “arms vertical,” “neck clasp,” “leg forward,” and — quite frankly, the only two I might actually enjoy — “sitting” and “lying.” On your back, they meant.

Listeners were encouraged to “open the windows wide, drink a glass of water before starting, wear light and loose-fitting clothing, use a small mat, and smile and enjoy your exercise.”

The booklet includes complicated charts showing the normal height and weight for listeners of all ages, started at 5 and ending — rather ominously if you ask me — at age 50. After that advanced age, I suppose, if you were somehow still alive (this was in the 1920s, remember), I guess your only exercise was confined to listening to the radio. It also offered 18 “health rules,” such as: “Ventilate every room you occupy,” “Eat slowly and chew thoroughly,” and “Keep serene. Worry is the foe of health.”

My favorite in this long list was #16: “Avoid self-drugging. Beware the plausible humbug of the patent medicine faker.”

WMC wasn’t the only station in town, and it seems others jumped on the bandwagon with similar programs. Also in my archives is a brochure for the Radio Gym Class sponsored by Forest Hill Dairy, which aired daily on Memphis station WNBR. To my surprise, the director was also Cyrus Cooley, who said, “Our program is planned for the whole family. Old and young alike can build a healthier body more resistant to disease and infection by regular participation.”

So who was Cooley, I wondered? Well, the Forest Hill brochure described him as a “home-town boy who made good.” Born in Memphis in 1899, he played football for what was then called West Tennesee State Teachers College in 1916-17. He then “took a time-out to establish the National Underwater Swim Record in Nashville,” according to the folks at Forest Hill.

After a two-year course at Chicago Physical Education College, he became the physical director of Chicago’s Central YMCA, that city’s largest. “No newcomer to radio, he participated in the first broadcast of exercises, through station KYW, in 1922.”

In 1927, he returned home to Memphis, where he conducted physical-education classes at the YMCA, Evergreen Women’s Club, and Nineteenth Century Club. What’s more, he designed and built the Alicia Golf Course, one of this city’s first privately owned links. No trace exists of it today, except for the street off Poplar called, as you might expect, Alicia. During these days, he and his wife, Mary, lived at 462 Angelus Place, if you’re curious about such things.

The brochure concluded in this way: “It is indeed with pride that we of Forest Hill Dairy offer our friends in Memphis the services of such a leader in his field. You can count on lasting benefits from the course of morning exercises given under Cy Cooley’s direction.”

All that activity and exercise certainly benefitted him. Cooley passed away in 1989, at the age of 91. As for “radio exercise,” I imagine it went out of fashion when that newfangled gadget called “television” made its appearance in homes across the land.

This handy diagram helped listeners follow along with the exercises broadcast on WMC.

Got a question for vance?

EMAIL: askvance@memphismagazine.com MAIL: Vance Lauderdale, Memphis magazine, 65 Union Avenue, Suite 200, Memphis, TN 38103 ONLINE: memphismagazine. com/ask-vance

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LET’S CELEBRATE

DINING OUT

Neighborhood bakeries find delectable niches with buttery croissants, pastelcolored macarons, and tiered cakes in dozens of flavors. ph otographs by justin fox burks

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hen it comes to resolutions, we like to change things up. So instead of kicking off the new year with cutbacks in carbs and calories, we are embracing the treats from three new bakeries that keep us humming every day.

TWO GIRLS AND A WHIP Boozy batters, artistry, and cupcakes galore on Front Street by pamela denney

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or me, a cupcake’s appeal is in the icing, piped on top in delicate swirls like a debutante’s tiara. At Two Girls and a Whip, my proclivities are confirmed when I peel off the wrapper of a strawberry cupcake and sink into its pale pink buttercream dotted with candy pearls.

The icing is Swiss meringue, a classy version of American buttercream perfected by baker MK Dunston, one of the shop’s namesake Two Girls.

A self-taught cake wizard, Dunston came upon Swiss meringue in an in“We bake from scratch in small structional video and loved the icing’s batches, and we don’t freeze texture for three-dimensional cakes.

At the shop, she and Shinika Parham, anything,” says Caroline Dean a culinary school-trained chef, whip 40 (above) about the cupcakes, layer egg whites, eight pounds of butter, and cakes, and 3-dimensional one-of40 cups of powdered sugar for every a-kinds made by Shinika Parham and co-owner MK Dunston (left).

20-quart batch of icing.

Whipped egg whites are key to the icing’s appeal, says Caroline Dean, Dunston’s business partner (and the other Girl). “Lots of people who don’t like buttercream, often do like ours,” Dean says. “It’s lighter and fluffier and less cloyingly sweet.”

Open more than a year in a refurbished brick storefront on Front Street, the charming cakery with its aqua accents, open kitchen, and cupcake case adds to the neighborhood’s ongoing renaissance.

Gus’s Fried Chicken, Old Dominick Distillery, and The Gray Canary restaurant are two blocks away, and to the south, apartments and condo conversions proliferate.

Customers who walk in the shop find rotating cake flavors, pulled from more than 60 options.

Standards like chocolate and carrot cake mingle with fun exotics like the Coco Naughty, a boozy rum-filled cake with coconut cream. Special order cakes — available in three-dimensional designs or six, seven, and eight-inch layers — shape the heart of the business.

“I like to say, if you can dream it, I can bake it,” Dunston says.

The shop’s imaginative approach also extends to savory combinations, showcased in periodic cupcake dinners. Up next: A cupcake and beer pairing at Ghost River in January, and on Valentine’s Day, a four-course cupcake brunch at Bardog Tavern.

People are crazy about your boozy batters. Tell me about a boozy cake you like.

MK DUNSTON: For the chocolate Guinness cake, we make a simple

syrup with Jameson and brush it on the cake very liberally. And for the cake’s mousse icing, we add Bailey’s Irish Cream.

The shop’s name is adorable. Who thought of it?

CAROLINE DEAN: “One day Aldo [Dean, Caroline’s husband] said, ‘I

have an idea for your name.’ We loved it because in the cooking world, a whisk is often called a whip. And lots of people stop in front of the shop just to take pictures of themselves with our logo.”

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17 BERKSHIRE European pastries, macarons, lattes, and tea in Overton Square by hira qureshi

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ith its marble countertops and colorful macarons, the lighthearted personality of 17 Berkshire in Overton Square gives little clue to the patisserie’s therapeutic underpinnings.

But for owner Nuha Sofiyan, perfecting European pastries was a creative way to handle the post-partem depression that followed the birth of her second child. Baking was something to look forward to, she says, much like an old friend.

“It was there for me at all hours of the day, and I could spend hours brainstorming the look and taste of my next pastry project,” says Sofiyan, a former registered nurse. “It was a cheap therapy: Eggs, flour, milk were all ingredients I readily had on hand.”

After catering her friends’ baby showers, Sofiyan built a following on Instagram, where her feed with its cake and macaron pictures connected her to like-minded creatives. Next, she expanded to festivals, sellling out at her first event. After landing a loan, Sofiyan and her husband, Alaa Abudhair, secured the space and named the shop after Sofiyan’s childhood address in Memphis: 17 Berkshire. Open since July, the patisserie specializes in a variety of European sweets that are infused with Sofiyan’s Arab culture and Southern upbringing. Orange blossom, a common Arabic flavor seen in many desserts, is incorporated in her macarons, lattes, and cupcakes. Sofiyan also uses rosewater and cardamom, other flavors popular in Middle Eastern cooking.

“I love merging the Arab world with my Southern upbringing — it’s an unexpected fusion on so many levels,” Sofiyan says.

Macarons are the shop’s most popular and time-consuming dessert.

The process begins with whipping egg whites into a meringue and then gently folding the meringue into an almond flour mixtures. The piped macaron shells dry slightly before they are baked, cooled, and filled with a dollop of buttercream or ganache.

Fillings are far-reaching, including toffee, pistachio, and espresso. The At 17 Berkshire, self-taught shells absorb the moisture from the baker Nuha Sofiyan serves filling, a process called maturation. gorgeous pastries and Sofiyan lets her sandwiches sit for at meringue-based macarons. least 24 hours to mature. “The unique She rotates macarons filling is what gives each macaron its regularly, but the shop in f lavor,” Sofiyan says. “Patience and Overton Square always practice are the name of the game.” features at least a dozen different flavors.

What’s your favorite dessert?

NUHA SOFIYAN: At the end of the day,

I’m just a chocolate-chip cookie girl.

They make me very happy.

How are your macarons different from other locations?

NS: What sets our macarons apart is

that we’ve got a good variety of the flavors that are always rotating. It’s intriguing to see what we’re going to come up with next.

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LUCY J’S BAKERY Croissants, rustic bread, and sandwich cookies in Crosstown Concourse by pamela denney

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he popular precept “baking is love” finds many meanings at Lucy J’s Bakery, which opened a Crosstown Concourse retail store in mid-September.

First, the bakery’s owners, Josh and Tracy Burgess, renewed their commitment to one another while learning to bake at home. And foremost, at least half of the bakery’s employees — once homeless — now earn a living wage. And finally, there’s me, as I blissfully brush away crumbs from the seat of my car. I’ve just eaten Aretha Davis (left) fills cookie a chunk of the bakery’s baguette, and sandwiches at Lucy J’s, where its soft center and crunchy crust are owners Tracy and Josh Burgess perfect in every way. (below) pay employees a living From the start, baking and altruism drove the couple’s retail mission. While wage. “We knew our ultimate learning to bake, they started volun- goal, but we didn’t know what it teering at the Dorothy Day House, would be like,” Tracy explains. where homeless families can rebuild their lives while staying together. Today, Tracy is the nonprofit’s development director, while Josh handles the bakery full-time.

Much of the bakery’s product mix comes from customer requests.

For instance, Lucy J’s operated a kiosk in Crosstown before the retail store opened, and baking options were limited.

So, when customers asked for cinnamon rolls, bakers added cinnamon and sugar to the croissant dough instead. “Now, the cinnamon sugar croissants are one of our biggest sellers,” Tracy says.

Bakers arrive at 3 a.m. six days a week to produce the bakery’s flaky croissants (a two-day process) and a comprehensive menu of other scrumptious treats: muffins, macaroons, cupcakes, scones, sourdough bread, seasonal pies, chocolate eclairs, triple-berry Danish, mini-fruit tarts, and cookie sandwiches like oatmeal raisin cream pie filled with cream cheese icing.

“The French say making a perfect croissant is a lifelong pursuit,” says Josh, and I have to agree as we watch baker Craig Lyons expertly roll and turn croissant dough filled with flakes of chilled butter.

“We had two French families who were living upstairs,” Josh continues, laughing. “I don’t know what they were saying exactly, but I think they were dogging me on the shape of my croissants. Still, they came back every day to buy croissants and bread.”

What special flavor is coming for January?

TRACY BURGESS: We definitely want to do Italian cream cake. It has

the same concept of a carrot cake, but it takes us into winter. And it’s my favorite.

Do people understand how you are trying to change the face of homelessness?

TB: Many of our customers know that we intentionally hire current and former residents of Dorothy Day House, and I think that awareness helps to break down the stigma of homelessness.

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WE SAW YOU

Mustache Bash fly ing saucer | nov ember 16, 2018

with michael donahue

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irefighters grew mustaches for the seventh annual Mustache Bash, held November 16th at Flying Saucer Draught Emporium in Cordova.

Stephen Zachar with the Memphis Fire Department and Jensen Pilant with the Bartlett Fire Department came up with the idea. They based it on “Movember, where guys grow mustaches for men’s health, prostate cancer awareness, that kind of stuff,” Zachar said.

They decided to make the event “something we can do in our community.” The Leukemia Lymphoma Society is this year’s beneficiary.

Normally, firefighters aren’t allowed to wear mustaches, but Director of Fire Services Gina Sweat dropped the grooming policy for November. “We have to stay within a regulation the other 11 months,” said Zachar. “We can grow them as big and crazy as we can for that month.”

During November, firefighters also donate a dollar a day, which Sweat collects for Wings of Memphis. “That is really a good way to boost morale,” said Zachar. “To come out of the grooming policy and raise money for a charity.”

Sweat herself wore a fake mustache to this year’s event, but Zachar says, “She had that professionally glued on.”

1 Mary Hair, Jennifer Badgett, Megan LeBianco, Paige Bass, Megan Adkins, and Lydia Brown 2 Jensen Pilant and Stephen Zachar 3 Daniel Hair and Brandon Badgett 4 Will and Michelle Sneed 5 Brooke Pilant, Jonathan Glenn, and Mariah Marlowe 6 Gina Sweat and Colin Buress 7 Howard Nelson 8 Debbie Patterson 9 Joe Phillips and Constance Janssen

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the

MEMPHIS DINING guide

“Quick and easy” is how Chef Tim Vimonnimit and his wife, Mai Mittrakul, pictured above, explain their comforting Thai street food. Customer favorites (left to right) include Khao Soi Noodles — or egg noodles in yellow curry soup — spicy Basil Chicken, and Khao Soi with tofu. The truck’s name, Soi No. 9, combines the Thai word for street with a reference to Thailand’s ninth monarch. “The Thai people loved him,” Vimonnimit explains. “And he loved the people.”

Tidbits: Soi No. 9 Food Truck Rolls Inside

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hef Tim Vimonnimit has wrapped up Tuesday afternoon lunch in the downtown medical district when customer Janice Maddox raps on the window of his food truck. “She’s a regular, and I have Basil Chicken left — her favorite,” Vimonnimit explains, lifting the lid of a warming tray to stir a brew of ground chicken, fresh chili, Thai basil, and garlic.

The inside of the truck smells warm and spirited, as Vimonnimit layers the chicken into a cardboard container with jasmine rice, a soft-fried egg sizzled in olive oil, and cilantro and cucumbers tumbled on top.

“Quick and easy, so people can get back to work,” the chef says about his street food from Thailand, a simple but enticing mash-up of pork-filled potstickers and noodle bowls like Khao Soi, an aromatic chicken curry soup mixed with egg noo-

dles, red onions, and wedges of lime.

Like many chefs, Vimonnimit — who grew up in Thailand near the Malaysian border — took a circuitous culinary path.

He worked in Memphis restaurants while attending trade school, but he didn’t like welding. Instead, Vimonnimit went to culinary school in Bangkok. When he returned to Memphis, he worked at Rhodes College, where he supervised food service before assuming duties as the school’s catering chef.

About a year ago, Vimonnimit and his wife, Mai Mittrakul started Soi No. 9. Business built quickly, and the truck earned praise from local food writers and Food Network personality Andrew Zimmern, who visited Memphis in July to shoot his new show, Big Food Truck Tip. One of three local trucks featured, Soi No. 9 impressed Zimmern with its authenticity, and the couple won the show’s

$10,000 prize. (Like Maddox and me, Zimmern loved that spicy chicken.)

Now a college fund for the couple’s 4-yearold daughter, Millie, the prize money ushers in more good news for the family: a permanent restaurant in the new food court at the University of Tennessee Health Science Center. Starting this month, the lunch-only restaurant will serve the truck’s affordably priced favorites along with newcomers like tofu bowls and vegetable fried rice. “More healthy, more vegetarian, more vegan,” Vimonnimit explains.

On weekends, look for the couple’s bright orange truck at special events and local breweries. For weekly schedules, follow on Instagram at soinumber9.

(Soi No . 9 , 910 Madison Ave . inside UTHSC , $)

We celebrate our city’s community table and the people who grow, cook, and eat the best Memphis food at M E M P H I S M A G A Z I N E . C O M / F O O D - D I N I N G

PHOTOGRAPHS BY JUSTIN FOX BURKS

by pamela denney

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A Curated Guide to Eating Out

M

emphis magazine offers this curated restaurant listing as a service to its 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 DINING SYMBOLS group that is updated every August. Establishments open

B — breakfast less than a year are not eligible for “Top 50” but are noted as L — lunch “New.” This guide also includes a representative sampling D — dinner of other Bluff City eating establishments. No fast-food SB — Sunday brunch facilities or cafeterias are listed, nor have we included WB — weekend brunch establishments that rely heavily on take-out business.

X— wheelchair accessible Restaurants are included regardless of whether they ad MRA — member, Memphis vertise in Memphis magazine; those that operate in multi Restaurant Association ple locations are listed under the neighborhood of their $ — under $15 per person without drinks or desserts original location. This guide is updated regularly, but we $$ — under $25 recommend that you call ahead to check on hours, prices, $$$ — $26-$50 and other details. Suggestions from readers are welcome; $$$$ — over $50 please contact us at dining@memphismagazine.com.

CENTER CITY 117 PRIME—Restaurateurs Craig Blondis and Roger Sapp teamed 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, $-$$$ 5 SPOT—Tucked behind Earnestine & Hazel’s, features Memphis barbecue, Italian, and Creole-inspired dishes, such as polenta incaciata, barbecue spaghetti, and a fried chicken plate with collards, slaw, and skillet cornbread. 531 S. Main.

523-9754. D, 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, $-$$$ BARDOG TAVERN—Classic American grill with Italian influence, Bardog offers pasta specialties such as Grandma’s NJ Meatballs, as well as salads, sliders, sandwiches, and daily specials. 73 Monroe. 275-8752. B (Mon.-Fri.), L, D, WB, X, MRA, $-$$ BEDROCK EATS & SWEETS—Memphis’ only Paleocentric 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, $-$$ BELLE TAVERN—Serving elevated bar food, including a butcher board with a variety of meats and cheeses, as well as daily specials. 117 Barboro Alley. 249-6580. L (Sun.), D, MRA, $ BLEU—This eclectic restaurant features American food with global influences and local ingredients. Among the specialties are a 14-oz. bone-in rib-eye and several seafood dishes. 221 S. Third, in the Westin Memphis Beale St. Hotel. 334-5950. B, L, D, WB, X, MRA, $$-$$$ BLUEFIN RESTAURANT & SUSHI LOUNGE— Serves Japanese fusion cuisine featuring seafood and steak, with seasonally changing menu; also, a sushi bar and flatbread pizza. 135 S. Main. 528-1010. L, D, X, $-$$ 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, $-$$ 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, $-$$$$ CAROLINA WATERSHED—This indoor/outdoor eatery, set around silos, features reimagined down-home classics, including fried green tomatoes with smoked catfish, a buttermilk fried chicken sandwich, burgers, and more. Closed Mon.-Tues. 141 E. Carolina. 321-5553. L, D, WB, $-$$ 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, $-$$$ CHEZ PHILIPPE—Classical/contemporary French cuisine presented in a luxurious atmosphere with a seasonal menu focused on local/regional cuisine. The crown jewel of The Peabody for 35 years. Afternoon tea served Wed.-Sat., 1-3:30 p.m. (reservations required). Closed Sun.Tues. The Peabody, 149 Union. 529-4188. D, X, MRA, $$$$ COZY CORNER—Serving up ribs, pork sandwiches, chicken, spaghetti, and more; also homemade banana pudding. Closed Sun.-Mon. 745 N. Parkway and Manassas. 527-9158. L, D, $ DIRTY CROW INN—Serving elevated bar food, including poutine fries, fried catfish, and the Chicken Debris, a sandwich with smoked chicken, melted cheddar, and gravy. 855 Kentucky. 207-5111. L, D, MRA, $ 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. L, D, 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, 80 Monroe, Suite L1.

523-0877. L (Fri. only), D, X, MRA, $$-$$$ FERRARO’S PIZZERIA & PUB—Rigatoni and tortellini are among the pasta entrees here, along with pizzas (whole or by the slice) with a variety of toppings. 111 Jackson.

522-2033. 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, $-$$$ FLYING FISH—Serves up fried and grilled versions of shrimp, crab, oysters, fish tacos, and catfish; also chicken and burgers. 105 S. Second. 522-8228. L, D, X, $-$$ THE GRAY CANARY—The sixth restaurant from chefs Andy Ticer and Michael Hudman, offering small plates and entrees cooked on an open flame. Oysters, octopus, and hearty steaks are among the menu options at this eatery in Old Dominick Distillery. Closed Mon. 301 S. Front. 466-6324. D, WB, X, MRA, $-$$$.

(This guide, compiled by our editors, includes editorial picks and advertisers.)

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GRECIAN GOURMET TAVERNA—Serves traditional favorites like spanakopita, pastitso, moussaka, and hand-rolled dolmathes, as well as lamb sliders and pita nachos. Closed Mon. 412 S. Main. 249-6626. 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; 215 S. Center St. (Collierville). 853-6005; 2965 N. Germantown Pkwy. (Cordova). 373-9111; 730 S. Mendenhall. 767-2323; 505 Highway 70 W., Mason, TN. 901-2942028. 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, $ 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. 5272700; 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). 3183030; 8570 Highway 51 N. (Millington). 873-5025. L, D, X, MRA, $ ITTA BENA—Southern and Cajun-American cuisine served here; specialties are duck and waffles and shrimp and grits, along with steaks, chops, seafood, and pasta. 145 Beale St. 578-3031. D, X, MRA, $$-$$$ 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, $-$$$ KREWE OF DEJAVU—Serves Creole, soul, and vegetarian cuisine, including po-boys, jambalaya, and shrimp and grits. Closed Sun. 936 Florida. 947-1003. L, D, X, $-$$ THE LITTLE TEA SHOP—Downtown institution serves up Southern comfort cooking, including meatloaf and such veggies as turnip greens, yams, okra, and tomatoes. Closed Sat.-Sun. 69 Monroe. 525-6000, L, X, $ LOCAL—Entrees with a focus on locally sourced products include lobster mac-and-cheese and ribeye patty melt; menu differs by location. 95 S. Main. 473-9573; 2126 Madison. 7251845. L, D, WB, X, $-$$ LOFLIN YARD—Beer garden and restaurant serves vegetarian fare and smoked-meat dishes, including beef brisket and pork tenderloin, cooked on a custom-made grill. Closed Mon.-Tues. 7 W. Carolina. 249-3046. L (Sat. and Sun.), D, MRA, $-$$ 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. 620-4600/2918200. 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. Bodega closed Wed. 45 S. Main. 526-0037; 525 S. Highland. 504-4584; Maciel’s Bodega, 584 Tillman. 504-4749. B (Bodega only), L, D, SB (Highland), X, MRA, $ THE MAJESTIC GRILLE—Housed in a former silent-picture house, features aged steaks, fresh seafood, and such specialties as roasted chicken and grilled pork tenderloin; offers a pre-theatre menu and classic cocktails. Well-stocked bar. 145 S. Main. 522-8555. L, D, WB, X, MRA, $-$$$ McEWEN’S ON MONROE—Southern/ American cuisine with international flavors; specialties include steak and seafood, sweet potato-crusted catfish with macaroni and cheese, and more. Closed Sun., Monroe location. 120 Monroe. 527-7085; 1110 Van Buren (Oxford). 662-234-7003. L, D, SB (Oxford only), X, MRA, $$-$$$ 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).

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What is the only event in Memphis that

HEATS YOU UP and COOLS YOU DOWN?

Saturday, Feb. 2, 2019

MUD ISLAND RIVER PARK

Benefitting Special Olympics Greater Memphis.

For more information on this great event visit www.specialolympicsmem.org

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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, $ 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, $-$$$ PONTOTOC—Upscale restaurant and jazz bar serves such starters as chicharone nachos and smoked trout deviled eggs; entrees include Mississippi pot roast with jalapeno cornbread and red fish with Israeli couscous. 314 S. Main. 207-7576. D, WB, X, $-$$ REGINA’S—New Orleans-inspired eatery offering po boys, Cajun nachos topped with crawfish tails, catfish platters, oysters, and more. Closed Mon. 60 N. Main. 730-0384. B, L, D, SB, X, $-$$ 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, $-$$ RIZZO’S DINER—Chorizo meatloaf, lobster pronto puff, and lamb belly tacos are menu items at this upscale diner. Michael Patrick among the city’s best chefs. 492 S. Main. 304-6985. L (Fri.-Sat.), D, SB, X, MRA, $-$$ SABOR CARIBE—Serving up “Caribbean flavors” with dishes from Colombia, Venezuela, Puerto Rico, and Cuba. Closed Sunday. 662 Madison. 949-8100. L, D, X, $ SLEEP OUT LOUIES—Oyster bar with such specialties as char-grilled Roquefort oysters and gulf oysters on the half shell with Prosecco mignonette; also serves flatbread pizzas and a variety of sandwiches. 150 Peabody Place, Suite 111. 707-7180. L, D, X, $ SOUTH MAIN MARKET—Food Hall featuring a variety of vendors serving everything from bagels and beer to comfort food and healthy cuisine. 409 S. Main. 341-3838. $-$$ SOUTH MAIN SUSHI & GRILL—Serving sushi, nigiri, and more. 520 S. Main. 249-2194. L, D, X, $ SPINDINI—Italian fusion cuisine with such entrees as wood-fired pizzas, gorgonzola stuffed filet, and fresh seafood; large domestic whiskey selection. 383 S. Main. 578-2767. D, X, $$-$$$ SUNRISE MEMPHIS—From owners of Sweet Grass and Central BBQ. Serves breakfast all day, including house-made biscuits, frittatas, kielbasa or boudin plates, and breakfast platters. 670 Jefferson. 552-3144. B, L, X, MRA, $ TART—Combination patisserie and coffeehouse serving rustic French specialties, including baked eggs in brioche, topped with Gruyere, and French breads and pastries. One Commerce Square, 40 S. Main #150. 421-6276. B, L, WB, X, $-$$ 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, $$ TEXAS DE BRAZIL—Serves beef, pork, lamb, and chicken dishes, and Brazilian sausage; also a salad bar with extensive toppings. 150 Peabody Place, Suite 103. 526-7600. L (Wed.-Fri.), D, SB, X, $$-$$$ UNCLE BUCK’S FISHBOWL & GRILL—Burgers, pizza, fish dishes, sandwiches, and more served in a unique “underwater” setting. Bass Pro, Bass Pro Drive, 291-8200. B, L, D, X, $-$$ 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.

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Closed for lunch Mon. and Tues. 124 G.E. Patterson. 591-8000. L, D, SB, X, MRA, $-$$

COLLIERVILLE 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, $ 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, $-$$$ 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). 755-1447; 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, $-$$$ JIM’S PLACE GRILLE—Features American, Greek, and Continental cuisine with such entrees as pork tenderloin, several seafood specialties, and hand-cut charcoal-grilled steaks. Closed for lunch Sat. and all day Sun. 3660 Houston Levee. 861-5000. L, D, X, MRA, $-$$$ 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). 662-8909312; 2200 N. Germantown Pkwy. (Cordova). 425-4901. L, D, X, $-$$$ P.O. PRESS PUBLIC HOUSE AND PROVISIONS—Featuring house-aged meats and locally sourced produce, the menu changes with availability, with such items as seasonal fish, local beef, and fresh vegetable dishes. 148 N. Main. 457-7655. D (except Sunday), SB, X, $-$$ RAVEN & LILY—Eatery offers innovative Southerninspired cuisine with such dishes as crispy shrimp and cauliflower salad, spiced lamb sausage and parmesan risotto, and bananas foster pain perdu. Closed Monday. 120 E. Mulberry.

286-4575. L, D, SB, X, $-$$ THE SEAR SHACK BURGERS & FRIES— Serving Angus burgers, fries, and hand-spun milkshakes. Closed Mon. 875 W. Poplar, Suite 6. 861-4100; 5101 Sanderlin, Suite 103. 567-4909 ; 7424 Stage Road, Suite 121 (Bartlett). 382-3083; 6518 Goodman (Olive Branch). 662-4084932; 427 E. Commerce (Hernando). 662-469-4114. L, D, X, $ STIX—Hibachi steakhouse with Asian cuisine features steak, chicken, and a fillet and lobster combination, also sushi. A specialty is Dynamite Chicken with fried rice. 4680 Merchants Park Circle, Avenue Carriage Crossing. 854-3399. L, D, X, $-$$

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. fillets to a 20-oz. porterhouse; also chicken, pork chops, fresh seafood. 107 S. Germantown Rd. 757-4244. L (Fri. and Sun.), D, X, $$-$$$ FOX RIDGE PIZZA—Pizzas, calzones, sub sandwiches, burgers, and meat-and-two plate lunches are among the dishes served at this eatery, which opened in 1979. 1769 N. Germantown Pkwy. 758-6500. L, D, X, $ GREEN BAMBOO—Pineapple tilapia, pork vermicelli, and the soft egg noodle combo are Vietnamese specialties here. 990 N. Germantown Parkway, #104. 753-5488. L, D, $-$$ KING JERRY LAWLER’S MEMPHIS BBQ COMPANY—Offers a variety of barbecue dishes, including brisket, ribs, nachos topped with smoked pork, and a selection of barbecue “Slamwiches.” 465 N. Germantown Pkwy., #116.

509-2360. L, D, X, $ 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, $-$$ MISTER B’S—Features New Orleans-style seafood and steaks. Closed for lunch Sat. and all day Sun. and Mon. 6655 Poplar, #107. 751-5262. L, D, X, $-$$$ PRESENTATION ROOM, THE—American bistro run by the students of L’Ecole Culinaire. Menu changes regularly; specialties may include such items as a filet with truffle mushroom ragu. Service times vary; call for details. Closed Fri.-Sun. 1245 N. Germantown Pkwy. 754-7115. L, D, X, $-$$ SHOGUN JAPANESE RESTAURANT—Entrees include tempura, teriyaki, and sushi, as well as grilled fish and chicken entrees. 2324 N. Germantown Pkwy. 384-4122. L, D, X, $-$$ 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, $-$$$

EAST MEMPHIS

(INCLUDES POPLAR/ I-240) ACRE—Features seasonal modern American cuisine in an avante-garde 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, $-$$$ ANDREW MICHAEL ITALIAN KITCHEN— Traditional Italian cuisine with a menu from two of the city’s top chefs that changes seasonally with such entrees as Maw Maw’s ravioli. Closed Sun.-Mon. 712 W. Brookhaven Cl. 347-3569. D, X, MRA, $$-$$$ 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, $ 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 Cl. 590-2585; 2150 W. Poplar at Houston Levee (Collierville).

854-8748. L, D, X, $-$$ BENIHANA—This Japanese steakhouse serves beef, chicken, and seafood grilled at the table; some menu items change monthly; sushi bar also featured. 912 Ridge Lake. 767-8980. L, D, X, $$-$$$ BLUE PLATE CAFÉ—For breakfast, the café’s serves old-fashioned buttermilk pancakes (it’s a secret recipe!), country ham and eggs, and waffles with fresh strawberries and cream. For lunch, the café specializes in country cooking.

5469 Poplar. 761-9696; 113 S. Court. 523-2050. B, L, 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, $-$$ BUNTYN CORNER CAFE—Serving favorites from Buntyn Restaurant, including chicken and dressing, cobbler, and yeast rolls. 5050 Poplar, Suite 107. 424-3286. B, L, 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 ; 7609 Poplar Pike (Germantown). 4255908; 1707 Madison. 421-6949. L, D, X, $-$$ CIAO BELLA—Among the Italian and Greek specialties are lasagna, seafood pasta, gourmet pizzas, and vegetarian options. Closed for lunch Sat.-Sun. 565 Erin Dr., Erin Way Shopping Center. 205-2500. L, D, X, MRA, $-$$$ 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. B, L, 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, $-$$ ERLING JENSEN—For over 20 years, has presented “globally inspired” cuisine to die for. Specialties are rack of lamb, big game entrees, and fresh fish dishes. 1044 S. Yates. 763-3700. D, X, MRA, $$-$$$ FLEMING’S PRIME STEAKHOUSE—Serves wetaged and dry-aged steaks, prime beef, chops, and seafood, including salmon, Australian lobster tails, and a catch of the day. 6245 Poplar. 761-6200. D, X, MRA, $$$-$$$$ FOLK’S FOLLY ORIGINAL PRIME STEAK HOUSE—Specializes in prime steaks, as well as lobster, grilled Scottish salmon, Alaskan king crab legs, rack of lamb, and weekly specials. Now celebrating their 40th year. 551 S. Mendenhall. 762-8200. D, X, MRA, $$$-$$$$ FORMOSA—Offers Mandarin cuisine, including broccoli beef, hot-and-sour soup, and spring rolls. Closed Monday. 6685 Quince. 753-9898. L, D, X, $-$$ FRATELLI’S—Serves hot and cold sandwiches, salads, soups, and desserts, all with an Italian/Mediterranean flair.

Closed Sunday. 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, fillet mignon, and daily lunch specials. Closed for lunch Sunday. Embassy Suites Hotel, 1022 S. Shady Grove. 761-9462. L, D, X, $-$$$ THE GROVE GRILL—Offers steaks, chops, seafood, and other American cuisine with Southern and global influences; entrees include crab cakes, and shrimp and grits, also dinner specials. Founder Jeff Dunham’s son Chip is now chef de cuisine. 4550 Poplar. 818-9951. L, D, SB, X, MRA, $$-$$$ HALF SHELL—Specializes in seafood, such as King crab legs; also serves steaks, chicken, pastas, salads, sandwiches, a ”voodoo menu”; oyster bar at Winchester location. 688 S. Mendenhall. 682-3966; 7825 Winchester. 737-6755. L, D, WB, X, MRA, $-$$$ HIGH POINT PIZZA—Serves variety of pizzas, subs, salads, and sides. Closed Monday. 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 J A N U A R Y 2 0 1 9 • M E M P H I S M A G A Z I N E . C O M • 89

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Polonaise Fantasie: The of a

Story Pianist

Pianist Inna Faliks tells her story through the music of Bach, Mozart, Chopin, Liszt, Shchedrin, and Gershwin.

JOIN US

SUNDAY

JANUARY 20, 2019 3:00PM - 5:30PM at 138 PER K INS EXTD. MEMPHIS, TN 38117

FOR TICKET INFORMATION AND DIRECTIONS CALL 901.758.0150 MEMPHISCHAMBERMUSIC.ORG

Art • Food • Cocktails • Lectures • Musical Performances Ole Miss Basketball • and more!

For a complete list of events: popupoxfordms.com 1 0 1 3 J a c k s o n Av e . E a s t | O x f o r d , M S | 8 0 0 . 7 5 8 . 9 1 7 7 visitoxfordms.com

dogs; and local veggies. Closed for lunch Mon. 707 W. Brookhaven Cl. 207-7396. L, D, SB, X, MRA, $-$$$ HOUSTON’S—Serves steaks, seafood, pork chops, chicken dishes, sandwiches, salads, and Chicago-style spinach dip.

Farmous for first-class service. 5000 Poplar. 683-0915. L, D, X $-$$$ INTERIM—Offers American-seasonal cuisine with emphasis on local foods and fresh fish; daily chef specials. Closed for lunch Sat. 5040 Sanderlin, Suite 105.

818-0821. L, D, SB, X, $-$$$ LA BAGUETTE—An almond croissant and chicken salad are among specialties at this French-style bistro. Closed for dinner Sun. 3088 Poplar. 458-0900. B, L, D (closes at 7), X, MRA, $ LAS DELICIAS—Popular for its guacamole, house-made tortilla chips, and margaritas, this restaurant draws diners with its chicken enchiladas, meat-stuffed flautas, and Cuban torta with spicy pork. Closed Sunday. 4002 Park Ave. 458-9264; 5689 Quince. 800-2873. L, D, X, $ LIBRO AT LAURELWOOD—Bookstore eatery features a variety of sandwiches, salads, and homemade pasta dishes, with Italian-inspired options such as carbonara and potato gnocchi. Closed for dinner Sun. 387 Perkins Ext. (Novel). 8002656. B, L, D, SB, X, $-$$ LISA’S LUNCHBOX—Serving bagels, sandwiches, salads, and wraps. 5885 Ridgeway Center Pkwy., Suite 101. 767-6465; 2659 Thousand Oaks Blvd., Suite 1200; 166 S. Front. 729-7277. B, 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, $-$$ LYNCHBURG LEGENDS—This restaurant with a Jack Daniels’ theme and Southern cuisine serves such entrees as Bourbon Street salmon, buttermilk-fried chicken, and grilled steak and wild mushroom salad. DoubleTree Hotel, 5069 Sanderlin. 969-7777. B, L, D, X, $- $$$ 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, $-$$$ MARCIANO MEDITERRANEAN AND ITALIAN CUISINE—Veal Saltimbocca with angel hair pasta and white wine sauce is among the entrees; also steaks, seafood, and gourmet pizza. Closed Sun. 780 Brookhaven Cl. 682-1660. D, X, $-$$ 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. 662-890-7611. L, 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, $-$$ MELLOW MUSHROOM—Large menu includes assortment of pizzas, salads, calzones, hoagies, vegetarian options, and 50 beers on tap. 5138 Park Ave. 562-12119155 Poplar; Shops of Forest Hill (Germantown). 907-0243. L, D, X, $-$$ 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 is 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 Sunday. The Regalia, 6150 Poplar. 761-0990. L, D, SB, X, MRA, $-$$$ PARK + CHERRY—Partnering with CFY Catering, the Dixon offers casual dining within the museum. Menu features sandwiches, like truffled pimento cheese, as well as salads, snacks, and sweets. Closed for breakfast Sun. and all day Mon. 4339 Park (Dixon Gallery). 761-5250. L, X, $ 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, $ PYRO’S FIRE-FRESH PIZZA—Serving gourmet pizzas cooked in an open-fire oven; wide choice of toppings; 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, $ 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, $$$ RONNIE GRISANTI’S ITALIAN RESTAURANT— This Memphis institution serves some family classics such as Elfo’s Special and handmade ravioli, along with house-made pizza and fresh oysters. Closed Sun. 6150 Poplar, #122. 850-0191. D, X, $-$$$ 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, $$$-$$$$ SALSA—Mexican-Southern California specialties include carnitas, enchiladas verde, and fajitas; also Southwestern seafood dishes such as snapper verde. Closed Sun. Regalia Shopping Center, 6150 Poplar, Suite 129. 683-6325. L, D, X, $-$$ 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, $$-$$$ 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. B, L, WB, X, $ STRANO BY CHEF JOSH—Presenting a Sicilian/ Mediterranean mix of Arab, Spanish, Greek, and North African fare, Strano serves hand-tossed pizzas, woodgrilled fish, and such entrees as Chicken Under the Earth, cooked under a Himalayan salt block over a seasoned white oak woodfired grill. 518 Perkins Extd. 275-8986. L, D, WB, X, MRA, $-$$$ SUSHI JIMMI—This food truck turned restaurant serves a variety of sushi rolls, fusion dishes — such as kimchi fries — and sushi burritos. Closed for lunch Sat. and all day Mon. 2895 Poplar.

729-6985. L, D, X, $ TENNESSEE TACO CO.—From the creators of Belly Acres, offers such appetizers as crawfish and chorizo mac-n-cheese and homemade guacamole and specializes in street tacos. 3295 Poplar.

207-1960. 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, $

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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, $-$$ WASABI—Serving traditional Japanese offerings, hibachi, sashimi, and sushi. The Sweet Heart roll, wrapped — in the shape of a heart — with tuna and filled with spicy salmon, yellowtail, and avocado, is a specialty. 5101 Sanderlin Rd., Suite 105. 4216399. L, D, X, $-$$ WOMAN’S EXCHANGE TEA ROOM—Chicken-salad plate, beef tenderloin, soups-and-sandwiches, and vegetable plates are specialties; meal includes drink and dessert. Closed Sat.-Sun. 88 Racine. 327-5681. L, X, $ ZAKA BOWL—This vegan-friendly restaurant serves buildyour-own vegetable bowls featuring ingredients such as agave Brussels sprouts and roasted beets. Also serves tuna poke and herbed chicken bowls. 575 Erin. 509-3105. L, D, $

GERMANTOWN BLUE HONEY BISTRO—Entrees at this upscale eatery include brown butter scallops served with Mississippi blue rice and herb-crusted beef tenderloin with vegetables and truffle butter. Closed Sun. 9155 Poplar, Suite 17. 552-3041. D, 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, $-$$$ FARM & FRIES—A burger-centric menu features 100 percent grass fed and finished beef served in creative combinations like roasted portobellos and Swiss cheese. Try the Brussels with cheddar, bacon and quick-fried sprout leaves or fries, house-cut with dipping sauces. Closed Sun. 7724 Poplar Pike. 791-2328. L, D, X, $ FOREST HILL GRILL—A variety of standard pub fare and a selection of mac ‘n’ cheese dishes are featured on the menu.

Specialties include Chicken Newport and a barbecue salmon BLT. 9102 Poplar Pike. 624-6001. L, D, SB, X, MRA, $-$$ GERMANTOWN COMMISSARY—Serves barbecue sandwiches, sliders, ribs, shrimp, and nachos, as well as smoked barbecued bologna sandwiches; Mon.-night all-you-can-eat ribs. 2290 S. Germantown Rd. S. 754-5540. L, D, X, MRA, $-$$ 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 Sunday. 1215 S. Germantown Rd. 7511200; 6300 Poplar. 623-3882. L, D, X, $-$$ MISTER B’S—Features New Orleans-style seafood and steaks. Closed for lunch Sat. and all day Sun. and Mon. 6655 Poplar, #107. 751-5262. L, D, X, $-$$$ THE PASTA MAKER RESTAURANT—This Italian eatery specializes in artisanal pasta. Entrées include Spaghetti allo scoglio, Penne Boscaiola, and Fusilli Primavera. Gluten-free options available. Restaurant closed Mon. and Sun. (cooking classes by reservation Sun.). 2095 Exeter, Suite 30. 779-3928. L (Thurs. only), 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, $-$$ PEI WEI ASIAN DINER—Serves a variety of Pan-Asian cuisine, including Japanese, Vietnamese, Korean, and Thai.

Noodle and rice bowls are specialties; a small plates menu also offered. 2257 N. Germantown Pkwy. 382-1822. L, D, X, $-$$ PIZZA REV—Specializes in build-your-own, personal-sized artisanal pizza. Choose from homemade dough options, all-natural sauces, Italian cheeses, and more than 30 toppings.

6450 Poplar. 379-8188. L, D, X, MRA, $ 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 $-$$

ROCK’N DOUGH PIZZA CO.—Specialty and custom pizzas made from fresh ingredients; wide variety of toppings.

7850 Poplar, #6. 779-2008. L, D, SB, X, MRA, $$ ROYAL PANDA—Hunan fish, Peking duck, Royal Panda chicken and shrimp, and a seafood combo are among the specialties. 3120 Village Shops Dr. 756-9697. L, D, X, $-$$ RUSSO’S NEW YORK PIZZERIA AND WINE BAR—Serves gourmet pizzas, calzones, and pasta, including lasagna, fettuccine Alfredo, scampi, and more. 9087 Poplar, Suite 111. 755-0092. L, D, WB, X, $-$$ SAKURA—Sushi, tempura, and teriyaki are Japanese specialties here. 2060 West St. 758-8181; 4840 Poplar. 572-1002.

L, D, X, $-$$ SOUTHERN SOCIAL—Shrimp and grits, stuffed quail, and Aunt Thelma’s Fried Chicken are among the dishes served at this upscale Southern establishment. 2285 S. Germantown Rd. 754-5555. D, SB, X, MRA, $-$$$ 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, $ WOLF RIVER BRISKET CO.—From the owners of Pyro’s Fire Fresh Pizza, highlights include housesmoked meats: prime beef brisket, chicken, and salmon. Closed Sun. 9947 Wolf River Boulevard, Suite 101. 3165590. L, D, X, $-$

MIDTOWN (INCLUDES THE MEDICAL CENTER) 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, $-$$ ALCHEMY—Southern fusion, locally grown cuisine features small and large plates; among the offerings are pan-seared hanger steak, quail, and lamb chops; also handcrafted cocktails and local craft beers. 940 S. Cooper. 726-4444. D, SB, X, $-$$ 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, $ ATOMIC TIKI—Island-inspired dishes such as barbecue nachos with pineapple mango relish, Polynesian meatballs, and shrimp roll sliders are served in a tiki bar atmosphere.

Closed Mon. 1545 Overton Park. 279-3935. D, $ BABALU TACOS & TAPAS—This Overton Square 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, $-$$ BAR DKDC—Features an ever-changing menu of international “street food,” from Thai to Mexican, Israeli to Indian, along with specialty cocktails. 964 S. Cooper. 272-0830. D, X, MRA, $ BAR-B-Q SHOP—Dishes up barbecued ribs, spaghetti, bologna; also pulled pork shoulder, Texas toast barbecue sandwich, chicken sandwich, and salads. Closed Sun. 1782 Madison. 272-1277. L, D, X, MRA, $-$$ BARI RISTORANTE ENOTECA—Authentic Southeastern Italian cuisine (Puglia) emphasizes lighter entrees.

Serves fresh fish and beef dishes and a homemade soup of the day. 22 S. Cooper. 722-2244. D, SB, X, MRA, $-$$$ BARKSDALE RESTAURANT—Old-school diner serving breakfast and Southern plate lunches. 237 Cooper. 722-2193. B, L, D, X, $ BAYOU BAR & GRILL—New Orleans fare at this Overton Square eatery includes jambalaya, gumbo, catfish Acadian, shrimp dishes, red beans and rice, and muffalettas. 2094 Madison. 278-8626. L, D, WB, X, MRA, $-$$ 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, $

BHAN THAI—Authentic Thai cuisine includes curries, pad Thai noodles, and vegetarian dishes, as well as seafood, pork, and duck entrees. Closed for lunch Sat.Sun. and all day Mon. 1324 Peabody. 272-1538. L, D, X, MRA, $-$$ BLUE NILE ETHIOPIAN—Kabobs, flavorful chicken and lamb stew, and injera (flatbread) are traditional items on the menu, along with vegetarian options. 1788 Madison. 474-7214.

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 BROOKS BY PARADOX—Serving grab-and-go pastries, as well as lunch items. Menu includes soups, salads, and sandwiches, such as the Modern Reuben and Grown Up Grilled Cheese. 1934 Poplar (Memphis Brooks Museum of Art).

544-6200. B, L, X, $ 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; 510 S. Highland. 410-0765. B, L, D, SB, X, MRA, $ CAFE OLE—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, $-$$ CELTIC CROSSING—Specializes in Irish and American pub fare. Entrees include shepherd’s pie, shrimp and sausage coddle, and fish and chips. 903 S. Cooper. 274-5151. L, D, WB, X, MRA, $-$$ 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. 7674672; 147 E. Butler. 672-7760 ; 6201 Poplar. 417-7962. L, D, X, MRA, $-$$ CHEF TAM’S UNDERGROUND CAFE—Serves Southern staples with a Cajun twist. Menu items include totchos, jerk wings, fried chicken, and “muddy” mac and cheese. Closed Sun. and Mon. 2299 Young. 207-6182. 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, $ 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. L, D, X, $-$$ ELEMENTO NEAPOLITAN PIZZA—Crosstown pizzeria specializes in Neapolitan-style, wood-fired pizza with from-scratch dough. 1350 Concourse Avenue.

672-7527. L, D, X, $

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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 #175. 8001851. 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, $-$$ GLOBAL CAFE—This internationational food hall hosts three immigrant/refugee food entrepreneurs serving Nepalese, Sudanese, and Syrian cuisines. Samosas, shawarma, and kabobs are among the menu items. Closed Mon. 1350 Concourse Avenue #157. L, D, X, MRA, $ GOLDEN INDIA—Northern Indian specialties include tandoori chicken as well as lamb, beef, shrimp, and vegetarian dishes. 2097 Madison. 728-5111. L, D, X, $-$$ GROWLERS—Sports bar and eatery serves standard bar fare in addition to a 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 Cooper. 4245900. L, D, X, $ HM DESSERT LOUNGE—Serving cake, pie, and other desserts, as well as a selection of savory dishes, including meatloaf and mashed potato “cupcakes.” Closed Monday. 1586 Madison.

290-2099. L, D, X, $ HOPDODDY BURGER BAR—Focus is on locally sourced ingredients, with freshly baked buns and meat butchered and ground in-house. Patty options include Angus or Kobe beef, bison, chicken, and more; also vegetarian/ vegan. 6 S. Cooper. 654-5100; 4585 Poplar. 683-0700. L, D, X, $ 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, $-$$ LAFAYETTE’S MUSIC ROOM—Serves such Southern cuisine as po boys and 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. Closed for dinner Sun.-Mon. 2655 Broad. 405-5477. B, L, D, X, $-$$ LITTLE ITALY—Serving New York-style pizza as well as subs and pasta dishes. 1495 Union. 725-0280; 106 GE Patterson. L, D, X, $-$$ LUCKY CAT RAMEN—Specializes in gourmet ramen bowls, such as Bacon Collards Ramen, made with rich broth. Bao, steamed buns filled with various meats and veggies, also grace the menu.

247 S. Cooper. 633-8296. L, D, X, $-$$ MAMA GAIA—Greek-inspired dishes at this vegetarian eatery include pitas, “petitzzas,” and quinoa bowls. 2144 Madison.

214-2449. B, L, D, X, $-$$ MARDI GRAS MEMPHIS—Serving Cajun fare, including an etouffee-stuffed po’boy. Closed Mon. 496 Watkins. 530-6767. L, D, X, $-$$ 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. 7265343; 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, $-$$ MOLLY’S LA CASITA—Homemade tamales, fish tacos, a vegetarian combo, and bacon-wrapped shrimp are a few of the specialties. 2006 Madison. 726-1873. L, D, X, MRA, $-$$ NEXT DOOR AMERICAN EATERY—The Kitchen’s sister restaurant serves dishes sourced from American farms. Menu

Visit

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www.memphismagazine.com

Broadway Pizza House Legendary Pizza Since 1977

2581 Broad Avenue (901) 454-7930

629 South Mendenhall (901) 207-1546

Memphis Magazine’s

THE 2018

FACE OF

PIZZA

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features chorizo bacon dates, spicy gulf shrimp, and dry-aged beef burgers. 1350 Concourse Avenue Suite 165. 779-1512. L, D, X, $ ONIX RESTAURANT—Serves seafood dishes, including barbecued shrimp and pecan-crusted trout, and a variety of salads and sandwiches. Closed Sun. 1680 Madison. 552-4609.

L, D, X, $-$$ PAYNE’S BAR-B-QUE—Opened in 1972, this family owned barbecue joint serves ribs, smoked sausage, and chopped pork sandwiches with a standout mustard slaw and homemade sauce. About as down-toearth as it gets. 1762 Lamar. 272-1523. L, D, $-$$ PHO BINH—Vietnamese, vegetarian, and Cantonese specialties include lemon tofu and spring rolls. Closed Sunday.

1615 Madison. 276-0006. L, D, $ RAILGARTEN—Located in a former rail station space, this eatery offers breakfast items, a variety of salads and sandwiches, and such entrees as short rib mac-and-cheese and fish tacos. Also serves shakes, malts, floats, and cream sodas.

2166 Central. 231-5043. B, L, D, $-$$ RED FISH ASIAN BISTRO—From the former 19th Century Club building, serves sushi, teriyaki, and hibachi.

Specialities 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, $-$$$ RESTAURANT IRIS—French Creole-inspired classics, such as gulf shrimp and rice grits congee served with lap chong sausage and boiled peanuts, are served at this newly remodeled restaurant owned by Chef Kelly English, a Food and Wine “Top Ten.” 2146 Monroe. 5902828. D, X, $$-$$$ ROBATA RAMEN & YAKITORI BAR—Serves ramen noodle bowls and Yakitori skewers as well as rice and noodle dishes. 2116 Madison. 410-8290. L, D, X, $ SABROSURA—Serves Mexican and Cuban fare, including arroz tapada de pollo and steak Mexican. Closed Sun. 782 Washington. 421-8180. L, D, X, $-$$ 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 dippings sauces; also, seafood, salads, and daily specials. L, D (Mon.-Fri.), $ SECOND LINE, THE—Kelly English brings “relaxed Creole cuisine” to his newest eatery; serves a variety of po-boys and such specialties as barbecue shrimp, and 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 (between Perkins & Colonial). 767-7770; 2130 W. Poplar (Collierville). 854-0622; 2990 Kirby-Whitten (Bartlett). 377-2727; 6696 Poplar. 747-0001. L, D, X, $-$$$ STONE SOUP CAFE—Cooper-Young eatery serving soups, salads, quiche, meat-and-two specials; and daily specials such as Italian roast beef. Closed Monday. 993 S. Cooper. 922-5314.

B, L, SB, 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, $-$$ SWEET GRASS—Chef Ryan Trimm takes Southern cuisine to a new level. Low-country coastal cuisine includes such specialties as shrimp and grits. Closed Mon. Restaurant’s “sister,” Sweet Grass Next Door, open nightly, serves lunch Sat.-Sun. 937 S. Cooper. 278-0278. D, SB, X, $-$$$ TODAY & ALWAYS—Crosstown cafe features plant-based meals, with such menu items as chicken fried tofu over grits and greens and a seitan pastrami sandwich, as well as daily chef specials. Closed Sun.-Mon. 1350 Concourse Avenue #280. 507-8030. B, L, D, WB, X, $ TROLLEY STOP MARKET—Serves plate lunches/dinners as well as pizzas, salads, and vegan/vegetarian entrees; a specialty is the locally raised beef burger. Also sells fresh produce and goods from local farmers; delivery available. Saturday brunch; closed Sunday. 704 Madison. 526-1361. L, 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, $$-$$$

SOUTH MEMPHIS (INCLUDES

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

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. 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, $-$$$ DWJ KOREAN BARBECUE—This authentic Korean eatery serves kimbap, barbecued beef short ribs, rice and noodles dishes, and hot pots and stews. 3750 Hacks Cross, Suite 101. 746-8057; 2156 Young. 207-6204. L, D, $-$$ 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 Monday. 998 Mississippi Blvd.

507-1519. 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, $-$$ LEONARD’S—Serves wet and dry ribs, barbecue sandwiches, spaghetti, catfish, homemade onion rings, and lemon icebox pie; also a lunch buffet. 5465 Fox Plaza. 360-1963. L, X, $-$$ MARLOWE’S—In addition to its signature barbecue and ribs, Marlowe’s serves Southern-style steaks, chops, lasagne, 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 ASIAN PALACE—Chinese eatery serves seafood, vegetarian items, dim sum, and more. 5266 Summer Ave. 766-0831. L, D, X, $-$$ ELWOOD’S—Casual comfort food includes tacos, pizza and sandwiches. Specialties include meats smoked in-house (chicken, turkey, brisket, pork), barbecue pizza and steelhead trout tacos. 4523 Summer. 7619898. B, L, D, X, $ EXLINES’ BEST PIZZA—Serves pizza, Italian dinners, sandwiches, and salads. 6250 Stage Rd. 382-3433; 2935 Austin Peay. 388-4711; 2801 Kirby Parkway. 754-0202; 7730 Wolf River Blvd. (Germantown). 753-4545; 531 W. Stateline Rd. 662-3424544 (check online for additional locations). L, D, X, MRA, $ GRIDLEY’S—Offers barbecued ribs, shrimp, pork plate, chicken, and hot tamales; also daily lunch specials. Closed Tues. 6842 Stage Rd. 377-8055. L, D, X, $-$$ LA TAQUERIA GUADALUPANA—Fajitas and quesadillas are just a few of the authentic Mexican entrees offered here. A bona-fide Memphis institution.

4818 Summer. 685-6857; 5848 Winchester. 365-4992. L, D, $ LOTUS—Authentic Vietnamese-Asian fare, including lemon-grass chicken and shrimp, egg rolls, Pho soup, and spicy Vietnamese vermicelli. 4970 Summer. 6821151. 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. 761-9321. 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, $$ 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, $-$$

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. 3240144. B, X, $ CHAR RESTAURANT—Specializing in modern Southern cuisine, this eatery offers homestyle sides, char-broiled steaks, and fresh seafood. 431 S. Highland, #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, $-$$ JOES’ ON HIGHLAND—Specializes in fried chicken and comfort sides such as warm okra/green tomato salad and turnip greens. Entrees include salmon patties and chicken fried steak. Closed Mon. 262 S. Highland. 337-7003. L, D, X, $ MEDALLION—Offers steaks, seafood, chicken, and pasta entrees. Closed for dinner Sunday. 3700 Central, Holiday Inn (Kemmons Wilson School of Hospitality). 678-1030. B, L, D, SB, X, MRA, $-$$$ OPEN FLAME—Authentic Persian and Mediterranean eatery specializes in shish kebabs and kosher and halal fare. 3445 Poplar. 207-4995. L, D, X, $

OUT-OF-TOWN TACKER’S SHAKE SHACK—This family-run establishment offers plate lunches, catfish dinners, homemade desserts, and a variety of hamburgers, including a mac ‘n’ cheese-topped griddle burger. Closed Sun. 409 E. Military Rd. (Marion, AR). 870-739-3943.

B, L, D, $ BONNE TERRE—This inn’s cafe features American cuisine with a Southern flair, and a seasonal menu that changes monthly. Offers Angus steaks, duck, pasta, and seafood. Closed Sun.-Wed. 4715 Church Rd. W. (Nesbit, MS). 662-781-5100. D, X, $-$$$ BOZO’S HOT PIT BAR-B-Q—Barbecue, burgers, sandwiches, and subs. 342 Hwy 70 (Mason, TN). 901-294-3400. L, D, $-$$

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CATFISH BLUES—Serving Delta-raised catfish and Cajunand 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 Sunday. 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, $-$$$ LONG ROAD CIDER CO.—Specializes in hard apple ciders made with traditional methods. Cafe-style entrees include black eye 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, $

CASINO TABLES BOURBON STREET STEAKHOUSE & GRILL AT SOUTHLAND PARK—1550 Ingram Blvd., West Memphis, AR, 1-800-467-6182.

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.

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. SAMMY HAGAR’S RED ROCKER BAR & GRILL AT SOUTHLAND PARK—1550 Ingram Blvd., West Memphis, AR, 1-870-735-3670 ext. 5208 THE STEAKHOUSE AT THE FITZ —711 Lucky Ln., Robinsonville, MS, 1-888-766-LUCK, ext 8213.

MARSHALL STEAKHOUSE—Rustic steakhouse serves premium Angus beef steaks, seafood dishes, rack of lamb, and more. Breakfast menu features griddle cakes, and lunch offerings include hamburger steak and oyster po’ boys. 2379 Highway 178 (Holly Springs, MS). 628-3556. B, L, D, X, $-$$$ MEMPHIS BARBECUE COMPANY—Offers spare ribs, baby backs, and pulled pork and brisket, along with such sides as mac and cheese, grits, and red beans. 709 Desoto Cove (Horn Lake, MS). 662-536-3762. L, D, X, $-$$ 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, $-$$$ PANCHO’S—Serves up a variety of Mexican standards, including tacos, enchiladas, and mix-and-match platters; also lunch specials. 3600 E. Broadway (West Memphis, AR). 870735-6466. 717 N. White Station. 685-5404. L, D, X, MRA, $ 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, $$-$$$ STEAK BY MELISSA—Aged, choice-grade, hand-cut steaks are a specialty here. Also serving fresh seafood dishes, plate lunches, burgers, and sandwiches. 4975 Pepper Chase Dr. (Southaven, MS). 662-342-0602. L, D, WB, X, $-$$$ WILSON CAFE—Serving elevated home-cooking, with such dishes as deviled eggs with cilantro and jalapeno, scampi and grits, and doughnut bread pudding. 2 N. Jefferson (Wilson, AR). 870-655-0222. L, D (Wed. through Sat. only), X, $-$$$

The Memphis magazine Fiction Contest for Mid-South writers is back ...with a lean and hungry new look!

T

he Very Short Story Contest welcomes entries up to 750 words, maximum. Winning stories will be published in Memphis and will be archived on memphismagazine.com. Whereas the fiction contest was in years past a once-a-year event, the Very Short Story Contest will recognize ten winning entries annually, every month except February and August.

The Very Short Story Contest is presented by Novel, Memphis’ newest independent bookstore. Winning authors will be honored with a $200 gift certificate at Novel.

CONTEST RULES: 1. Authors are strongly encouraged to bring Memphis or the Mid-South into their stories.

How to do this is open to your interpretation.

2. Entries will be accepted throughout the year. The winning entry in any given month must have been received by the end of the second month prior (i.e. March’s winner must be received by the end of January).

3. Each story should be typed, double-spaced, and should not exceed 750 words.

4. With each story should be a cover letter that gives your name, brief author bio, address, phone number, and the title of your story. Please do NOT put your name anywhere on the manuscript itself.

5. Manuscripts may not have been previously published.

6. Manuscripts should be sent to fiction@memphismagazine.com as .doc, .rtf, or .pdf files.

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ENDGAME

Michael Lupfer Some loving tributes to a teacher, traveler, friend, and hoofer.

B

right, funny, kind, patient, and a perfect gentleman.

This is a small but representative sample of descriptive language used to describe Dr. Michael Lupfer. He was a teacher, a world traveler, a family man, a theater lover, a friend to many, a past chair of the psychology department at the University of Memphis, a sometimes scoutmaster, and a paragon of local leadership and volunteerism. Lupfer, who led a busy life, died peacefully at home in October last year. He was 81 years old, and those whose lives he touched aren’t shy about professing love or enumerating the finest of many fine qualities.

“Neither of us were any gift to the art of musicals by artists other than Sondheim. dance,” recalls friend and cast-mate Marler As a past board president for Theatre MemStone, highlighting one notable and shared phis, Lupfer has been described as a comcharacter deficiency. In 1978, the choreomonsensical voice of reason, and as a vigilant graphically challenged Stone and Lupfer keeper of history and tradition. “When I first were both cast in a musical review at Theatre arrived at Theatre Memphis almost 15 years Memphis. Ambitiously titled The Decline and ago, Mike was the first to offer his assistance,” Fall of the Entire World as Seen Through the Eyes of says Debbie Litch, Theatre Memphis execuCole Porter, it pitted the considerable talents of a small local cast against a challenging collection of Porter’s lesser-known masterpieces.

“I strived all week as did Mike, but he had the great advantage of his tap-dancing wife, the wonderful Shirley Lupfer,” Stone says, promising that both men rehearsed their hearts out, working as diligently on their steps “as any two guys with [two] left feet could.” But for all of their efforts to improve, when it came time to stage the show’s big tap number, Theatre Memphis’ storied artistic director, Sherwood Lohrey, placed Stone and Lupfer as far upstage as possible, with their feet behind a platform where they could not and would not be seen by the audience. Stone describes Lohrey’s decision as being “good for the dance world,” but hard on the ego for both performers.

Raised in Alabama, Lupfer made a home in Memphis, where he graduated from Rhodes College in 1959 with a B.A. in Psychology.

After a Ph.D. sojourn at Lupfer has been the University of Miami, he described as a joined Memphis State’s psychology department, where commonsensical he remained active for the next 47 years. Interest in eth- voice of reason and ics and perception led Lupfer a vigilant keeper of to study the psychology of history and tradition. religion; interest in Stephen Sondheim musicals led him to Theatre Memphis where he appeared in A Little Night Music

by Sondheim, Company by Sondheim, Side by Side by Sondheim, and even a few comedies and

tive producer, who describes him as passionate, knowledgeable, generous, and “one of the most detailed individuals” she’d ever met.

“This was extremely helpful to know so that decisions could be made about the future,” says Litch, who joined Theatre Memphis in 2004 and guided the East Memphis playhouse back to stability following a brief but consequential period of decline at the turn of the last century. “Mike Lupfer was an extraordinary Renaissance gentleman, and he is already missed more than words can express.”

From its very first year of existence (1984), Lupfer was a judge for the Ostrander Awards, co-sponsored by Memphis magazine and ArtsMemphis. The Ostranders honor the best of Memphis theater, and Billy Pullen, another long-serving judge, remembers Lupfer’s “uncanny sense of integrity,” adding that “Michael was on the forefront of supporting new, original work.” He also served on the executive committee of TheatreWorks, where so many new plays originating in Memphis are born, and where so many young directors and performers hone their craft.

The best teachers don’t always know when they’re doing their best teaching. Dabney Ring grew up down the street. “Mr. Lupfer and I would just sit on his front porch for hours,” he says, “and he would spend time talking to me about current events, politics, and all kinds of subjects.” Today, Ring works as an intergovernmental coordinator for the City of Memphis. “His patience and teaching moments — while not on specific subjects — have stuck with me for all of this time.”

Florence Foster Jenkins, a flamboyant performer of the early twentieth century still famous for having been the world’s worst opera singer, was at least a little self-aware. “People may say I can’t sing,” she is alleged to have said, “but no one can ever say I didn’t sing.”

The same principle applies to Mike Lupfer, who accomplished so much in life, but still managed to spend at least a little time kicking his heels just outside the spotlight. So what if nobody ever claims the man could dance?

Not a soul alive can ever say he didn’t.

Theatre Memphis will host a memorial event for Michael Lupfer on Sunday, January 19th, at 3 p.m. His family has requested donations to Theatre Memphis, Memphis Brooks Museum of Art, Planned Parenthood, Rhodes College, MIFA, or a charity of your choice.)

ILLUSTRATION BY CHRIS HONEYSUCKLE ELLIS

by chris davis

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4095 WINCHESTER ROAD • MEMPHIS, TN • 38118 (901) 758 - 2121 • SOUTHERNSCREENS.COM

PHANTOM XLTM 4 SIDE CAPTURED EDGE RETRACTABLE SCREEN DOORS WITH SIZES UP TO 12’W X 10’H

CUSTOM-MADE AND PROFESSIONALLY INSTALLED

T:9” S:7.875”

You can turn left. You can turn right. Or if you’re behind the wheel of the all-new BMW X5, you can decide not to turn at all.

With an available mighty 456-horsepower engine, enhanced suspension for absolute driving comfort or a sportier driving style, and a fully redesigned interior, the all-new BMW X5 is always ready, no matter the challenge ahead.

Learn more about the all-new BMW X5, and enjoy exceptional offers at Roadshow BMW. Roadshow BMW 405 N. Germantown Parkway Memphis Cordova, TN 38018 (901) 365-2584 roadshowbmw.com

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S:9.875”

THE ALL-NEW BMW X5.

T:10.875”

CONFIDENCE DOESN’T TAKE DETOURS.