River City, TN October 2026 by City Lifestyle

O C TO B E R 2 02 6

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bank where great service is the daily special. Michael, proudly independent for 6 years. In the restaurant industry, we know that great food will only take you so far. Excellent service is what makes the diﬀerence—and we expect the same from our business partners. So when our old bank lost a crucial account record, we knew we needed a local bank that could meet our financial needs and deliver five-star service. Nearly six years later, we couldn’t be happier with our decision. Thanks, i-bank. We couldn’t have done it without you. Michael Zepatos Arcade Restaurant

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LIFESTYLE LETTER

The Food & Beverage Issue

October 2026 PUBLISHER

Christian Owen | christian.owen@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Kit Garrott | kit.garrott@citylifestyle.com M AN AG I N G E D I TO R

Jeannie Tabor | jeannie.tabor@citylifestyle.com E D I TO R

Lindsey Tonkin | lindsey.tonkin@citylifestyle.com

There’s a kind of magic that happens in Memphis in October. The weather finally cools down because let’s face it - September can feel like the hottest month of the year. It is time to pull out those fall sweaters and comfortably wear jeans and boots without sweating. College football is in full swing. The leaves are changing colors, and there’s a chill in the air on our evening walks. This newfound energy could translate into a fun evening out – maybe going somewhere adventurous, like the South Main area, which is walkable and offers many bars and restaurants to explore. Or decide on a quiet evening at home: build a fire and craft your own special meal, complete with wine pairing. Either way, October is a great month to take advantage of a change in scenery and gather around a table with friends and family you cherish. In this October Food & Beverage issue, you will read about two of Memphis’ newest restaurants, Josephine Estelle and Rosie’s Tavern, and the thoughtful design behind them. Explore the homemade cuisine of The Little Belle, a pop-up business created by Memphis’ Anne Dunavant and her sister in Nashville. For a stay-at-home lighter option, Margaret Ledbetter offers her sister-in-law’s hearty beef vegetable soup recipe. We also provide inspiration for table settings and jewelry purchases to accessorize your fall forays. There are many things to love about Memphis – and food is certainly at the top of the list. Use the cooler weather and beautiful scenery as an excuse to explore a new restaurant. Or invite friends and family over as an excuse to try a new recipe and fluff up your tablescape. Here’s to a wonderful October full of good food and great times!

P H OTO E D I TO R

Sarah Voigt | studio@sarahvoigt.com P U B L I CAT I O N M AN AG E R

Melissa Ellis Smith | melissa.smith@citylifestyle.com E D I TO R I AL C O O R D I N ATO R

Amy Golden | amy.golden@citylifestyle.com SAL E S D I R E C TO R

Malise Culpepper | malise.culpepper@citylifestyle.com M AR K E T S U P P O RT D I R E C TO R

Morgan Zanone | morgan.zanone@citylifestyle.com M AR K E T S U P P O RT M AN AGE R

Anna Gsanger | anna.gsanger@citylifestyle.com STAF F W R I T E R

Margaret Ledbetter AC C O U N T M AN AG E R

Jeff McMillen | jeff.mcmillen@citylifestyle.com C O PY E D I TO R

Jo-Ellen Sharpe C O N T R I B U T I N G P H OTO G R AP H E R

Brandon Dill

Corporate Team CEO Steven Schowengerdt President Matthew Perry COO David Stetler CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Zach Miller

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via the US Postal Service to some of the River City area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in River City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

26 Featured

20 26 34

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

The Little Belle

Sisters Nourish Their Communities with a Tasty Pop-up Culinary Business

Eat Your Carats

Feast your eyes on these perfect pairings from Mednikow Jewelers and Babcock Gifts.

Memphis Coffee

Four Stories, One Community

Lifestyle Letter

Giving Back LIFE + CULTURE

Chef ’s Selection FOOD + BEVERAGE

Trend Setter SHOPPING

Local Limelight FOOD + BEVERAGE

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On the Cover Designer Karen Billions brings Italian heritage, Southern hospitality and Memphis charm into the spaces she creates. Join us as we peek inside Josephine Estelle and Rosie’s Tavern, the newest restaurant creations of chefs Andy Ticer and Michael Hudman. Photography: Sarah Voigt

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MORE ARTICLE BY JEANNIE TABOR PHOTOGRAPHY BY SARAH VOIGT

than

BASKETBALL The Grizzlies’ Commitment to Memphis Youth

On any given night at FedExForum, the roar of the crowd celebrates a win on the court. Thanks to the Grizzlies Foundation, a quieter kind of victory is unfolding in classrooms, mentoring circles and Memphis neighborhoods where young lives are being transformed. Abusheri Ohwofasa, Vice President of Community Engagement and Grizzlies Foundation Executive Director, explains that, while child poverty is central to the organization’s mission, the work reaches far beyond that single issue. “Child poverty is the context that drives our commitment to mentoring and education,” she says. “We know that too many young people in Memphis face barriers that are bigger than what happens in a classroom or on a basketball court, so our goal is to help surround them with caring adults who stay in their lives.” The Grizzlies’ community engagement efforts are built around three pillars: education, health and fitness, and service. According to Ohwofasa, the strength of the model lies in how those pillars overlap. A student receiving school supplies might also join a reading program, attend a fitness event and meet a

mentor, all through the same network of support. The scale is significant. “We held 181 total events, serving more than 116,000 people across 33 ZIP codes during the 2026 season,” she notes, citing the organization’s most recent impact report. For the Grizzlies Foundation, mentorship sits at the heart of it all. It runs TEAM Mentor, which pairs three adult mentors with six students to build lasting relationships. At the same time, MENTOR Memphis Grizzlies works to strengthen mentoring citywide by funding more than 65 local programs that have reached over 15,000 young people. “When it comes to mentoring, we do the work directly, but we also help other organizations do their work better,” Ohwofasa says. The impact shows up in individual stories. One TEAM Mentor participant, matched with a Grizzlies employee as his mentor, went from feeling uncertain about his future to touring college campuses, joining the Youth Advisory Council and eventually flying to Washington, D.C. for the National Mentoring Summit. He described his mentor as someone who “actually puts time and effort into the relationship. He goes above and beyond.” CONTINUED >

G IV IN G BAC K | L I FE + C ULT U RE

“When Memphis’ young people are supported, Memphis is stronger.”

Abusheri Ohwofasa OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

The numbers back up those individual moments. All of the participants in TEAM Mentor reported forming strong relationships with their mentors, and 80 percent said their mentor positively impacted their life. Reported stress levels among participating youth dropped by nearly half over the past year. Grizzlies players and coaches often bring their own causes to the organization. Zach Randolph, known to fans as Z-Bo, was a great example of a player whose connection to Memphis went far beyond basketball. Prior to his 2019 retirement, he paid MLGW bills and sponsored holiday shopping sprees for needy families, provided gifts and experiences to St. Jude’s young patients fighting cancer, helped fund meal programs to feed local students and families during school closures and famously visited homeless shelters as “Z-Bo Claus.” Having grown up receiving angel tree gifts himself, Z-Bo made it a priority to sponsor children through the Salvation Army’s Angel Tree program. Provided by the Grizzlies

Zach Randolph (provided by the Grizzlies)

Tony Allen (provided by the Grizzlies)

G IV IN G BAC K | L I FE + C ULT U RE

His example still resonates. “I had several players come up to me and say, ‘I want to do what Z-Bo did,’” Ohwofasa recalls. That spirit lives on through current players, too. GG Jackson II provided gifts to uplift and support breast cancer survivors, Cedric Coward has distributed food baskets at Streets Ministries and Zach Edey has supported the Memphis Humane Society with both his time and his resources.

Zach Edey (provided by the Grizzlies)

Cedric Coward (provided by the Grizzlies)

For Ohwofasa, the work has deepened her appreciation for her adopted city. “Memphis is one of the most philanthropic cities,” she says. “People here do not wait for someone else to care. They organize, volunteer, mentor, donate, advocate and show up for young people and families in personal ways.” She adds that what she loves most about Memphis is simple: “It’s a city with soul.” Since its founding in 2004, the Grizzlies Foundation has invested more than $54.6 million in the Memphis and Mid-South community, with a focus on preparing young people for success in college, careers and life. As the organization looks ahead, including toward the future renovation of FedExForum, Ohwofasa sees the mission staying the same. “When Memphis’ young people are supported, Memphis is stronger.” CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

G IV IN G BAC K | L I FE + C ULT U RE

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THE LITTLE BELLE

Sisters Nourish Their Communities with a Tast y Pop-up Culinar y Business ARTICLE BY JEANNIE TABOR PHOTOGRAPHY BY SARAH VOIGT

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

For sisters Anne Dunavant and Camille Rogers, food has always been the heartbeat of home. Growing up, their childhood kitchen was a lively gathering place. “We have always loved how food brings people together,” Camille says. She believes it’s not too difficult to make it tasty, and she just wanted to

“I believe that anything in a small batch tastes better, but that’s just me.” share that with others. Anne feels similarly. “Growing up, I was always in the kitchen, watching my mom or helping her cook dinner. I think I truly learned from osmosis and never being afraid to ask questions.” That shared heritage and passion for tasty food ultimately led to a small-batch culinary business designed to bring people together in their Memphis and Nashville communities. The name The Little Belle carries a sweet double meaning. Both sisters happen to live in neighborhoods named Belle Meade in their respective cities, and, because “belle” signifies beauty, the name matched their vision perfectly. “Since we sell out of our “little” spots at our homes, The Little Belle seemed fitting. And we didn’t have much time to think about it,” Camille adds. The spark that launched The Little Belle was pimento cheese. Camille brought some to a friend who suggested that she sell it at a pop-up the following week. Anne designed a logo, they created a

simple business model, and it has been all systems go ever since. Camille says, “We knew that we wanted to start a business together. We don’t like that we live in different cities, so this is our way of working together from different places.” Anne adds, “I think the most fun thing about doing this with my sister is that we are in a permanent state of trial and error, tweaking, and bouncing ideas off one another.” Anne finds particular joy in watching neighbors walk over to pick up fresh meals from her fridge, creating a rare sense of walkable community connection within Memphis. “I think we live in a time where we are all craving human connection more than maybe we care to admit, and so what a blessing we have in a neighborhood, a place to convene and feed our families together,” she reflects. For Anne, who gained valuable experience working at Kittie Kyle in Memphis, stepping into the CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

food world felt like a seamless continuation of her passion for helping others. Her background in retail taught her how to connect deeply with people, recognizing that there is always a bigger picture to be addressed beyond clothing needs. Anne has realized that food preparation is similar. “Food meets people where they are. Whether it’s for a celebration, extended family in town or a hard week for a fellow mom, I think my gifting remains consistent. I want to be the person that cares for someone, and food is my favorite avenue to do that,” Anne shares. That thoughtful approach shines through in every batch of food they prepare. Operating out of her home kitchen, Anne balances crafting delicious offerings with the daily joys of family life. Friends often stop by to visit while she cooks, transforming routine prep work into a happy social occasion. The Little Belle menu features classic staples, like their popular Belle cheese and smoked tuna dip, alongside rotating seasonal creations. A recent instagram menu included sausage breakfast casserole, cinnamon coffee cake, chimichurri grilled chicken and beef tenderloin. Every dish is prepared in small batches using wholesome, high-quality ingredients, keeping the recipes as healthy as possible without additives or artificial preservatives. “I believe that anything in a small batch tastes better, but that’s just me,” Anne says. Local pop-up events remain one of Anne’s favorite ways to connect directly with the community, offering samples and sharing new flavors at homes and small businesses around town. Looking ahead, the sisters are constantly testing new recipes, trying to capture the flavor of each season. Visit @thelittlebellememphis on Instagram to view the menu and message for grab-and-go pickup info. And look for a curated pop-up later this fall!

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

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EAT YOUR CARATS

ARTICLE BY AMY BIRDSONG GOLDEN & LINDSEY TONKIN | PHOTOGRAPHY BY SARAH VOIGT

T R E N D SE T T E R | SHO P P IN G

Feast your eyes on these perfect pairings from Mednikow Jewelers and Babcock Gifts. Dinner is over, but everyone lingers. An antique sterling silver goblet spills onto a plate of glittering jewels: Gurhan’s round and baguette diamond and gold lariat necklace, aquamarine and diamond silver bracelet and one-of-a-kind aquamarine and diamond 24-karat gold ring are captured in high-style brilliance with Blue Pheasant’s artful table setting. These cups runneth over. A sky-blue Varga glass is the perfect destination for an 18-karat gold and diamond papillon pendant and ring. The lush green Varga glass is fit for the Queen Bee moonstone pendant and necklace in 19-karat gold by Elizabeth Locke Jewels. A Ginori plate—crafted since 1735—is the perfect backdrop for a story still unfolding: an early-1900s glamour-forward antique necklace that has seen many a candlelit salon and counting. Diamond and carved crystal drop earrings in platinum and a diamond with a black agate cabochon ring in 18-karat gold garnish. Eat the rainbow. The Vietri plate serves a rainbow moonstone ring, multigemstone and diamond earrings and bracelet, all in 22-24-karat yellow gold by Gurhan. A cabbage plate over a Gien charger brims with a domed bangle bracelet, stacked oval dome earrings and Queen Bee ring in 19-karat gold by Elizabeth Locke Jewels. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

Shaken or stirred? A wide ribbon diamond bracelet flows from the L’Objet prism martini glass, while the Ginori plate bears a colorless and yellow fancy diamond necklace, a 7-carat old mine cushion-cut lab diamond in 18-karat gold and a marquise and round brilliant-cut diamond flex band ring. The sterling fork is poised for the next bite: a cushion-cut aquamarine and diamond white gold cocktail ring. Figs adorn the Vietri plate, setting the stage for a bounty of brilliance matching the jewelry’s own garden-to-evening look: fig leaf diamond and enamel earrings in 18-karat gold. A symphony of color surrounds them: an emerald and diamond ring in 24-karat gold by Gurhan, a green garnet and tsavorite diamond ring in platinum and a multigemstone and enamel dragonfly brooch. Bon appétit!

T R E N D SE T T E R | SHO P P IN G

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

T R E N D SE T T E R | SHO P P IN G

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Memphis Coffee: Four Stories, One Community RITUAL COFFEE MEMPHIS: COFFEE, COCKTAILS & CONNECTION

Memphis coffee makers blend craftsmanship, community and connection, creating distinctive experiences that bring people together across the city. ARTICLE BY MORGAN ZANONE | PHOTOGRAPHY BY SARAH VOIGT

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

At 505 South Main, Ritual Coffee Memphis is designed to evolve throughout the day, offering coffee, lunch and cocktails in a space created for gathering and lingering. Owner Wade Hartsfield says he envisioned a place that was “coffee, cocktails and connection.” He wanted to create somewhere customers could make a regular part of their routine. The name Ritual reflects that idea. Wade hopes guests feel welcome whether they stop in for their morning coffee, lunch or an evening drink. “The common denominator isn’t really coffee or cocktails,” he says. “It’s hospitality. It’s connection.” The atmosphere is equally intentional. Wade worked with interior designer Angela Mazanti to create a space where “people could walk in and instinctively feel that they could stay awhile.” During the renovation of the historic South Main space, builder Perry Sponseller helped navigate the inevitable surprises and brought the project to completion. Wade says he loves the contrast between the neighborhood’s historic character and Ritual’s energy. Ultimately, though, he hopes guests remember more than the coffee, cocktails and food. “The greatest compliment someone could give me would be, ‘They know me here.’”

Memphis Grindhouse Coffee is a Black-owned specialty coffee roaster founded by lifelong Memphians Dwayne Chaffen and Rick Askew. Both entrepreneurs, they wanted to create a “recession-resistant” business, believing coffee would remain a staple in good times and bad. As Dwayne says, “No matter your color, your socio-economic background, people will always drink coffee.” After abandoning plans for a coffeehouse in Whitehaven, the pair self-funded Memphis Grindhouse and launched online in December 2019. Their social media presence helped build momentum, and online sales grew during the pandemic. A News Channel 3 “Bright Spot” feature brought additional attention to the fledgling company. Determined to control their own craft, Dwayne attended coffee-roasting school in Minneapolis. The partners then purchased a commercial roaster, installed it in their own space and began roasting their own beans. Today, Memphis Grindhouse offers light, medium and dark roasts sourced from Peru, Ethiopia, Guatemala, Colombia and Brazil. The Rock ‘N’ Roll medium roast is the best seller, followed by the Mighty Mississippi dark roast. As the company has grown, so has its local footprint. Memphis Grindhouse is available at numerous retailers throughout the area, including Superlo Foods, High Point Grocery, South Point Grocery, Cordelia’s Market, Cash Saver, Memphis International Airport, Novel Memphis and Primo’s A Cut Above. Beyond coffee, the company is committed to giving back. It supports Memphis literacy initiatives and supplies MSCS classrooms with school supplies. Its 901 Fund Charity Blend also donates $1.50 per bag to University of Memphis student-athletes. With plans to eventually open a Memphis coffeehouse, Dwayne and Rick are continuing to build a business where coffee, community and purpose come together.

MEMPHIS GRINDHOUSE COFFEE WITH A CAUSE

“

“Coffee has a way

of bringing people together. Whether

it’s shared around a

kitchen table, picked up at a local grocery store or served at a

gathering, every cup creates an opportu-

nity for connection.

That’s what we hope

Memphis Grindhouse represents.”

CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

J BROOKS: WHERE MINISTRY MEETS COFFEE

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

For John Pitman, ministry and coffee may seem like unlikely partners, but to him both are deeply relational. Born in Alberta, Canada, but now a longtime Memphian, John continues his pastoral ministry work while running J Brooks Premium Coffee Roasters, the specialty coffee company he co-founded in 2010. His path into coffee began unexpectedly in 2006, when a former student asked him to attend a coffee convention as a scout. He fell in love with roasting and began teaching himself everything, from green coffee sourcing to cupping protocols and customer experience. What started as a way to supplement his ministry income eventually became a passion. J Brooks began small, roasting at a friend’s facility and growing gradually through word of mouth. Today, the company has four full-time and six part-time employees and supplies coffee throughout the Memphis area. J Brooks is a bit of an outlier by offering light, medium and dark roasts. “Coffees are like people—they all have their own personality,” John says. “So, each one is roasted differently in order to display its flavor sweet spot. At J Brooks, we roast only specialty-grade coffees, which comprise the top 7.5% of coffee in the world.” Morning Mercy, a light breakfast blend, delivers bright citrus notes, while Spirit of Memphis, the best seller, offers a balanced body with a hint of toffee. For dark-roast fans, Bootleg brings a rich, creamy profile with dark and milk chocolate notes. Freshness is equally important. J Brooks roasts, packages and delivers its coffee to order rather than allowing bags to sit in inventory. Locally, J Brooks beans can be found at retailers including Whole Foods, Fresh Market, Sprouts, Superlo, Miss Cordelia’s, Square Beans, Carrington Oaks and other Memphis-area shops. The company also supplies local favorite restaurants including Sunrise Memphis. For John, it all comes back to connection, saying, “We want specialty coffee to be accessible to everyone” and to put “a stellar cup of coffee in the hands of everyone.”

Avery Amstutz serves a Byway customer.

BYWAY COFFEE: BRINGS MEMPHIS FLAVOR ON THE ROAD

Byway Coffee Company founder Avery Amstutz was born in Memphis but spent much of her childhood moving because her family worked with a mission organization. After college in Indiana, she became a destination wedding photographer, traveling to more than 20 countries. She says, “Despite all the places I’ve lived and traveled, Memphis always felt like home.” That connection eventually brought her back and laid the foundation for Byway. A natural visionary, Avery has explored a variety of careers, including restaurants, retail, teaching swimming lessons and eventually launching Highball 901, a mobile bar business. Each experience provided lessons that ultimately came together at Byway. That opportunity arrived in November 2023, when Avery discovered a vintage Airstream trailer for sale. “My gut was telling me that this would be my way to step into the coffee industry,” she recalls. After purchasing it, she immersed herself in learning the business. “The first year was a crash course in entrepreneurship,” she says, from managing inventory and training staff to serving customers and navigating Memphis weather. Along the way, Byway developed a menu and social media presence that helped build a loyal following across the city.

Byway’s menu combines classic espresso drinks with creative monthly offerings. Favorites include White Cinnamon Latte, Blueberry Cobbler Latte and Banana Bread Latte. Every espresso drink begins with Byway Blend, roasted locally in Memphis. The signature blend combines 80% beans from Mexico and 20% from Bali, creating what Avery describes as an approachable, balanced and versatile coffee. Even in sweeter drinks, she says, “We want guests to enjoy fun flavors, but we also want them to taste great coffee.” Another favorite is Dandy’s Tea, a lemon-lime-mint tea named for Avery’s grandmother, “Dandy.” Available as a bottled beverage, a portion of proceeds supports St. Jude Children’s Research Hospital, a cause close to Avery’s heart because her aunt was a St. Jude patient in the 1970s. Today, Byway operates two Airstreams and serves thousands of customers each month, reflecting Avery’s original goal of bringing people together. She’s doing just that: bringing coffee and a little bit of Memphis wherever Byway goes. To find current locations, follow Byway on Instagram at @bywaycoffee.co.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

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DESIGNED TO GATHER

H OT SP OT | FO O D + BEVERAGE

T H E I N V I T I N G I N T E R I O R S O F J O S E P H I N E E S T E L L E A N D R O S I E ’ S TA V E R N S H O W C A S E I TA L I A N H E R I TA G E A N D M E M P H I S C H A R A C T E R W I T H D I S T I N C T PERSO N A LITI E S A N D PLEN T Y O F RE A SO NS TO LI N G ER.

View into the Pasta Room

Josephine Estelle is the newest restaurant creation of chefs Andy Ticer and Michael Hudman at The Standard in Germantown. The chefs describe it as “a space designed to feel welcoming from the moment you walk in,” with an atmosphere that encourages guests to linger. Designer Karen Billions of Story Design worked closely with Andy and Michael to bring that vision to life. For Karen, she “simply wanted to create a space in which I, as a patron, would want to spend time – a place you find yourself wanting to return again and again.” At the heart of the design is a meeting of two cultures. Andy and Michael wanted to combine their Italian heritage and the influence of their studies at The Italian Culinary Institute in Calabria, Italy, with the Southern hospitality of their hometown of Memphis. Karen embraced that idea, explaining that she “wanted the space to feel rooted in old-world Italy, honoring the chefs’ heritage and the inspiration behind the menu, while also paying tribute to the warmth, hospitality and charm of the South.” The

goal, she says, was to bring those influences together “in a way that feels authentic, welcoming and timeless.” With that vision established, the team first developed the downstairs restaurant, Josephine Estelle, before turning their attention to the more casual Rosie’s Tavern upstairs. While the two spaces share a common story, each was given its own personality. “Downstairs, we wanted it to feel bright, elegant and a little feminine, since the restaurant is named after the chefs’ daughters,” Karen says. “We wanted it to feel beautiful and welcoming, with a sense of warmth and ease.” Upstairs, they intentionally took a different path, creating an environment that is “dark, moody and cozy,” inspired by memorable places they all encountered during their travels, including intimate bars and speakeasies. The result is a natural progression from one level to the next. Downstairs, Josephine Estelle has a lighter, more polished presence suited to a leisurely dining experience, while Rosie’s Tavern feels more intimate and enveloping. The contrast gives guests a CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

H OT SP OT | FO O D + BEVERAGE

“I WANTED THE SPACE TO FEEL ROOTED IN OLD-WORLD ITALY, HONORING THE CHEFS’ HERITAGE, WHILE ALSO PAYING TRIBUTE TO THE WARMTH, HOSPITALITY AND CHARM OF THE SOUTH.”

choice in how they experience the space: a leisurely meal downstairs or a more relaxed gathering upstairs. Rather than feeling like two separate concepts stacked on top of one another, the spaces offer different chapters of the same story. The materials and finishes accentuate that distinction. In Josephine Estelle, Karen layered deep, warm green paint colors

and wallpaper with hand-rubbed brass accents and herringbone flooring. Handmade tile, antique mirrors and warm tones contribute to the Old World-Tuscan character she envisioned. “At the same time, the artwork, much of it created by local artists, feels distinctly ‘Memphis’ to me,” she says. Upstairs, Karen shifted the palette dramatically, choosing an “almost-black wall color paired with warm caramel tones to create an intimate, elevated and unexpected vibe.” The darker surroundings give Rosie’s Tavern a tucked-away quality, creating the kind of atmosphere that, as Karen puts it, “draws you in and makes you want to stay awhile.” The personal touches are what really bring the story to life. Karen describes her collaboration with Andy and Michael as especially enjoyable because they “were on the same page the whole time!” Together, they decided to incorporate family photographs into the design, adding another layer of meaning to the interiors. “I love how the framed photo walls turned out,” she says. “There are more family photos to come, as well as images of the chefs in their younger days in Italy.” The evolving design elements help the restaurant feel collected over time rather than overly designed, reinforcing its blend of Old Italy and Memphis. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

Among all the restaurant’s design features, Karen has a particular fondness for the booths. “The booths! I love all our booths,” she says. Since a booth is her first choice when dining out, she incorporated them throughout both restaurants. To Karen, their appeal goes beyond comfort. She explains, “There’s something about a booth that feels so cozy and intimate. Even though you’re in a large space surrounded by other guests, it gives you that feeling of having your own semi-private space for your group.” Her favorites downstairs are the Pullman booths at Josephine Estelle, which are smaller in scale and feature, button-detailed back cushions and brass sconces that provide a warm glow. Upstairs, she is equally fond of what she calls the

H OT SP OT | FO O D + BEVERAGE

“big gangster-style booth” at Rosie’s Tavern. When she envisions that space, she pictures a large group of friends or family gathered in the dim lamplight reflected in the windows. Those details ultimately capture what Karen, Andy and Michael set out to accomplish. Josephine Estelle and Rosie’s Tavern are not simply places to eat; they are settings for gathering, conversation and connection. Through family history, Italian influence, Memphis character and carefully considered design, the two restaurants offer distinct experiences while remaining part of one larger story. Whether settling into a booth downstairs for dinner or gathering with friends upstairs, guests are encouraged to linger, and perhaps return again and again.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

On ’Cue INSIDER OPINIONS ABOUT ONE OF THE THINGS MEMPHIS DOES BEST ARTICLE BY CHRISTIAN OWEN We work with some of Memphis’ most discerning people—business owners, community leaders and local experts whose insights and expertise we value. So we decided to follow their lead when it comes to a matter of local importance: barbecue. Where do our River City business partners go, what do they order and why do they keep going back? No rankings, no judgment and no attempt to settle Memphis’ great barbecue debate. Just good people with good taste—and some strong opinions about one of the things Memphis does best.

CATHLEEN BLACK

Partner, Marx-Bensdorf, REALTORS® WHERE: The Germantown Commissary WHAT: Pulled pork shoulder—light and dark meat with bark WHY: The excellent food and service!

GEORGE GATTAS

Owner, Gattas Home Innovations WHERE: Interstate Barbecue WHAT: Barbecue spaghetti WHY: It was the first time I had ever taken a date to Interstate Barbecue. And good news, she became my wife.

MELISSA KANDEL

Director of Marketing, OrthoSouth WHERE: Central BBQ WHAT: Ribs, dry rub only WHY: They are consistently mouthwatering. I love the consistency in how moist and melty the ribs are.

MIKE KISER

President, Kiser’s Floor Fashions, Inc. WHERE: Rendezvous WHAT: Pork ribs WHY: The special character of the restaurant, the servers and consistently good food.

Follow Their ’Cue First dates, rehearsal dinners, football Saturdays, favorite servers and orders that rarely change—when it comes to barbecue, what keeps us coming back is often about more than what’s on the plate. And while our partners may not all agree on which barbecue is best, they’ve given us something of great value: insider insights and personal recommendations. Christian Owen, River City Publisher

WELCOME TO LOCAL FLAVOR: PEOPLE WE TRUST LEAD US TO THE TASTES AND PLACES THAT DEFINE MEMPHIS.

EAT R IGH T | FO O D + BEVE RAGE

ELIZABETH MALMO

Interior Designer and Owner, Collected by Elizabeth Malmo WHERE: Best BBQ in town is Cozy Corner, but the best place to go if you’re entertaining or need a quick fix is Tops. WHAT: Tops Cheeseburger WHY: While Tops’ barbecue is great, I actually love a Tops cheeseburger—arguably one of the best in town! Fun fact: I actually went on my first date to Tops with my husband almost 20 years ago!

LISA MALLORY

Interior Designer and Owner, Lisa Mallory Interior Design WHERE: Payne’s on Lamar WHAT: The slaw! WHY: We go every football season, pick up Payne’s and watch a game. The family that owns Payne’s is so nice!

DANIEL PARKER

Senior Property Manager, Boyle Investment Company WHERE: The BBQ Shop on Madison WHAT: Jumbo sandwich on Texas toast, plus the potato salad WHY: The iconic barbecue spaghetti and long-standing family tradition, along with their famous house-made signature sauce and dry rub, authentic pit flavor and family hospitality.

ROLLIN RIGGS

Riggs Entertainment LLC WHERE: Payne’s—hands down WHAT: Regular BBQ sandwich with slaw and a side order of beans WHY: Consistently incredible BBQ , lovely staff—especially Flora, Ron and Candace Payne—and a perfectly, authentically Memphis, no-nonsense, no-frills atmosphere.

LESLIE WALSH

Head of Marketing, The Dabney Nursery WHERE: Central BBQ WHAT: BBQ nachos WHY: It’s a classic that I’ve grown up with and keep coming back to again and again. It holds a special place in my heart, as we hosted our rehearsal dinner here as a way to introduce all of our out-of-town guests to Memphis BBQ.

MORGAN WILLIAMS

Marketing Director, Mid South Imaging WHERE: Central BBQ WHAT: Pulled pork sandwich with slaw and mild sauce WHY: They’re consistent and have a large menu.

THE BAR-B-Q SHOP 1782 Madison Avenue Memphis, TN 38104 CENTRAL BBQ Midtown: 2249 Central Avenue, Memphis, TN 38104 Downtown: 147 E. Butler Avenue, Memphis, TN 38103 Poplar: 6201 Poplar Avenue, Memphis, TN 38119 Summer: 4375 Summer Avenue, Memphis, TN 38122 COZY CORNER RESTAURANT 735 N. Parkway Memphis, TN 38105 GERMANTOWN COMMISSARY 2290 S. Germantown Road Germantown, TN 38138 INTERSTATE BARBECUE 2265 S. Third Street Memphis, TN 38109 PAYNE’S BAR-B-QUE 1762 Lamar Avenue Memphis, TN 38114 CHARLIE VERGOS’ RENDEZVOUS 52 S. Second Street Memphis, TN 38103 TOPS BAR-B-Q Multiple locations throughout Memphis and the Mid-South OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

The right audience isn’t defined solely by demographics— it’s defined by lifestyle. Financial Professionals and Legal Advisors Looking to build lasting awareness among an aligned audience? We’d welcome the opportunity to create a strategy tailored to your goals. A partnership with us gives your brand the presence it deserves and turns familiarity into trust with an engaged audience. Let’s create something remarkable—together. GET IN TOUCH

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Tennyson Corley, found at Heirloom House

Store

Credit

Food and Beverage Edition

ARTICLE BY AMY BIRDSONG GOLDEN | PHOTOGRAPHY BY AMY THREADGILL PHOTOGRAPHY

LOCA LLY SOU R CE D | SH OPPIN G

Paradox at PeCo

Ménage Fine Stationery & Gifts

What’s on the menu? A curated selection of food-and-beverage treats and homewares from local shops around town. From kitchen essentials and charming table pieces to the perfect happies to gift, this guide highlights good taste. Artist Tennyson Corley memorializes the “Girl Dinner” with her ceramic pieces, found locally at Heirloom House. She uses vintage dinnerware to present equal servings of nostalgia, indulgence and playfulness. Use for a decorative plate wall or a vignette grouping. The perfect gift for those who like to make reservations. Paradox at PeCo has the perfect topper for a red blend: add a billiards ball wine stopper. When you are headed to watch the game in a pal’s new man cave, grab a coaster set made from vintage vinyls. An alternative to a candle – and we mean it – these incense sets are elevated with minimal smoke and a clean burn. Warm scents like Bare Lait and Burnt Clementine are sophisticated and not so hippy dippy. For takeout and sushi dinners at home, pick up lacquered chopsticks. If you don’t buy it for the fun fall flavors, add a Maeve chocolate for a Halloween treat- just for the packaging. You have been feeding your starter, but what about the tidying the flour? Ménage Fine Stationery & Gifts carries counter brooms and even a smaller version to properly scrub vegetables. A rolling pin petite enough for easy storage works for baked goods or pounding chicken cutlets. For those cutlets, you’ll want the tinned garleek for a sheet pan dinner. It’s not too early to tuck away stocking stuffers corndog holders, spreader knives and purse salt. Because the right kitchen additions look as good as they work. CONTINUED >

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Cooper-Young Gallery + Gift Shop

Flashback

LOCA LLY SOU R CE D | SH OPPIN G

For the youngest shoppers, Cooper-Young Gallery + Gift Shop delivers an ideal kid’s section—equal parts kitsch, function and pure fantastical fun. Playful culinary treasures that feel like collectible art and yet actually work for busy hands. Ahh yes, squishies are currency to a certain age—so stock up while you can. We plan on personalizing plain tees with iron-on foodie stickers that look like hand embroidery. Don’t forget the little add-ons: stickers, paper products and bright wrap-worthy goodies that turn “just a toy” into a full-on moment. Flashback, a vintage department store, offers housewares that bring character and some history. If your tablescape is feeling tired with the china you registered for, refresh it with something made prior to your wedding date. Their selections are in pristine condition. Crystal and silverplate wine coasters, punchy cloth napkins or a ceramic pitcher that nods to your colors make a styled table. These amethyst cordial glasses are designed to serve just enough. And if no one is imbibing, use as a bud vase for each place setting. Cheers to a collected and crowded table.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

IT’S SOUP SEASON

Chilly fall days call for a steaming bowl of goodness

ARTICLE BY MARGARET LEDBETTER PHOTOGRAPHY BY SARAH VOIGT

“The best ingredient is love.” Margaret Ledbetter Weaver

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

Homemade Beef Vegetable Soup is the ultimate comfort food for October. As the autumn air turns crisp and leaves begin to change, a simmering pot of soup brings a little warmth into the kitchen. This classic dish is not only deeply satisfying but also an excellent way to celebrate the flavors of the season. The secret to a truly memorable soup lies in the balance of rich, savory beef and seasonal vegetables. This recipe was developed by Cordon Bleu trained Chef Margaret Ledbetter Weaver with her Sous Chef Lucie Wedell. Margaret uses chuck roast, trimmed and cut into cubes for a melt-in-your-mouth tender bite when simmered slowly in a beef bone broth. October offers an abundance of hearty produce that pairs beautifully with the beef. While traditional vegetables like carrots, celery and onions form the flavor foundation, autumn is the perfect time to introduce earthy root vegetables like potatoes, parsnips or butternut squash. These additions bring a subtle sweetness that complements the rich meat. The recipe yields plenty of leftovers, which taste even better the next day. It also freezes well for a deep winter indulgence. Serve your soup piping hot with a side of crusty French bread or warm cornbread for dipping. Adding texture makes the soup eat more like a meal, full of cozy autumn vibes.

DIRECTIONS: 1) Season beef with 1 tablespoon salt and 1 teaspoon pepper. 2) Sear beef in 2 batches in 2 tablespoons canola oil; remove with slotted spoon and set aside. 3) Add 1 tablespoon olive oil, carrots, celery, onions, potatoes, garlic and dried oregano, thyme and rosemary with 1 tablespoon salt and 1 teaspoon pepper and sauté for 10-15 minutes, stirring occasionally. 4) Add seared meat, tomatoes and juices from the can, tomato paste, stock, all frozen veggies and tied fresh rosemary to the pot. 5) Bring to a gentle boil, lower heat and cover pot, leaving lid slightly ajar and simmer, stirring occasionally for 3-3 1/2 hours until meat is tender. 6) Remove rosemary stems, season with salt and pepper to taste. Notes: For very tender meat, trim and cut your own chuck roast. This step really makes the difference between a “good” soup and a “great” soup.

AUNT MARGARET’S HEARTY BEEF VEGETABLE SOUP

A Le Creuset pot or other heavy cast iron version is worth the investment, as it lasts a lifetime and holds the heat.

10 servings Courtesy of Margaret Ledbetter Weaver and Lucie Wedell INGREDIENTS: • 3 lbs chuck roast, trimmed of fat and cut into 1-inch cubes. (Should yield about 2 lbs beef) • 1 lb carrots, scrubbed, peeled and chopped • 1 lb celery, chopped • 1 lb Vidalia onions, chopped • 1 lb baby Yukon or red potatoes, diced • 3 cloves garlic, chopped • 1 cup each frozen peas, corn, green beans, Lima beans and pearl onions • 1 28 oz can Marzano tomatoes, rough chopped • 1 tablespoon tomato paste • 34 oz low sodium beef bone broth • 1 heaping teaspoon each dried oregano, thyme and crushed rosemary • 2 stems fresh rosemary, tied with twine • Salt and coarse ground black pepper • Canola oil • Olive oil CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

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Residential Real Estate Drop-Ins

Feature Your Listings Monthly Our Residential Real Estate Drop-Ins are designed to highlight individual listings in a clean, elevated format within River City Lifestyle. These placements offer a polished way to showcase available properties.

Join us for an evening of bourbon, blues, and hope for Midsouth families facing childhood illness.

How It Works

• The agent provides listing details and images. • We provide ad design. • The approved layout showing your listing(s) appears in our upcoming issue.

Timing

• Space is reserved in advance. • Materials and paperwork are due by the first of each month prior to the issue.

A Note On Positioning

NOVEMBER 21

These placements are intentionally streamlined in layout and listing-focused. For those looking to build a broader presence, we also offer long-term programs designed for more customization as well as consistent visibility and brand recognition.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

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THE Art OF THE Vine CLOSE TO Home Quench your thirst for a wine adventure without traveling far

Norton vines at Century Farm Winery.

ARTICLE BY ANNA GSANGER PHOTOGRAPHY BY ANNA GSANGER AND MELISSA WILLIAMS

Wine adventures abound around Memphis, whether you have one, two or three days to get away. You will encounter delicious wines, beautiful vineyards and lively stories from the people who grow the grapes and are passionate about wine. Your next wine getaway is within reach, with travel times ranging from an hour drive to a 2 hour plane ride.

ONE DAY ADVENTURES

There are two standout vineyards outside of Memphis that are perfect for a day trip. Both utilize grapes that work well in our climate. Some grapes, like Chardonel, Vidal Blanc and Chambourcin, are hybrids, while others are from warmer climates like Italy, Spain and the South of France. Of course, in addition to dry wines, there are sweeter wines made from fruits like Muscadine, apple, strawberry, plum and more. Century Farm Winery, Jackson, TN (one hour drive) Named for its designation as a “Tennessee Century Farm”, the vineyard began as a passion project for winemaker Carl O’Cain and his wife Jo and quickly grew to a commercial endeavor. Century Farm Winery is now led by Jo’s son, Bart Horton, and is a great day trip to taste wines that are serious as well as fun. White Squirrel Winery, Kenton, TN (two hour drive) Owner Bill Sanderson combined his love of farming and interest in wine by founding White Squirrel Winery. A visit there is not just delicious; speaking to Bill about the vineyard and his love of wine is worth the trip tenfold. You don’t have to worry about driving back. If you have the time, the vineyard has an overnight loft rental.

M UST SE E | TRAVEL

White Squirrel Winery owner Bill Sanderson with the author.

Marked Tree Vineyard tasting room in Asheville, NC is a great afternoon stop.

Stone Hill Winery. Their cellar tour is a must-do.

TWO DAY ADVENTURES

Prior to prohibition, Missouri was the beating heart of wine country in the United States. It was, and still is, one of the favorite places for the American hybrid grape, Norton, to grow. Winemakers in Missouri use the success of the past to inform their winemaking practices today, making wines that surprise and delight. St. James Winery, St. James, MO (five hour drive) The Hofherr family opened this winery with the vision to revive pre-prohibition winemaking. They make small production, dry wines that showcase hybrid wine styles suited to the Missouri terroir like Vignoles, Chardonel, CONTINUED >

Slate Theory's wine cellar is a great spot for private tastings. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

Lightwell Survey wines defy convention and taste delicious.

Aromella, Chambourcin, Norton and more. They also offer fruit based wines, slightly sweet sparkling wines and dessert wines. Situated in the Ozarks, this is a great stop for wine and relaxation. Stone Hill Winery, Hermann, MO (five and half hour drive) Hermann is important in the world history of wine: winemakers here were responsible for saving European grapes from the Phylloxera epidemic in the mid-1800s. By grafting European vines to Norton rootstock, they protected the vines from the root eating insect. Stone Hill Winery, once the nation’s second largest vineyard, has over 192 acres under production. Their sparkling wines are outstanding, and Norton bottles are exceptional. Buy a bottle made from Norton vines planted during the civil war; your tastebuds will thank you.

THREE DAY ADVENTURES

If you have more time and would like to explore winemaking areas in the United States that are off the beaten path, here are several tasty options. Marked Tree Vineyard, Flat Rock, NC; tasting room Asheville, NC (7.5 to 8.5 hour drive) Located on the Eastern Continental Divide, this Blue Ridge winery makes wines that are fresh and innovative using hybrid and non-hybrid varietals. Standouts are the Grüner Veltliner and, when available, their skin contact wine. The winemakers start their process in the vineyard, ensuring that each varietal grows in its optimal site. The tasting room is a great afternoon stop in Asheville.

M UST SE E | TRAVEL

Lightwell Survey/Commonwealth Crush, Waynesboro, VA (11 hour drive or short flight to Washington, DC and two and half hour drive) Lightwell Survey sits in an old textile mill in Waynesboro, VA, in the heart of the Shenandoah Valley. Grapes are sourced across the Shenandoah Valley; there is no dedicated vineyard. The wine is made at Common Wealth Crush, the custom crush facility co-founded by Lightwell Survey. Their unique wines are blends that include American and European varietals, both white and red, and they are simply delightful. Slate Theory Winery, Fredericksburg, TX (11 hour drive or short flight to Austin and one hour drive) Slate Theory is a family project that delivers on taste, style, and fun. The wines are made exclusively with Texas grown fruit, unique in Texas wine country, and are focused on varietals that love heat and arid conditions, such as Rhone blends and Spanish varietals. The wineroom has the vibe of a club with unique cellar tastings available, as well. Pedernales Cellars, Stonewall, TX (11 hour drive or short flight to Austin and one hour drive) Focused on varietals that thrive in Texas, Perdenales makes outstanding wine in an Old World style. Their tasting staff is knowledgeable, and the tasting room and surroundings include a stunning vista of Texas wine country. Enjoy your next wine adventure. For additional details or planning support, connect with @SommethingFun on Instagram.

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97 Tillman . Memphis

Untitled (for E.R.S/N.J.P./J.R.P.), 2025, acrylic on canvas, 40 x 48”