Memphis Stew January 2015

Chef Max Hussey perfected his Elvis chops long before January 1 when he took over the kitchen at eighty3, the restaurant at downtown’s Madison Hotel. In San Francisco, he served his Memphis-style s... Read more


Chef Abby Jestis builds a heavenly tartine with salmon rillette, fig preserves, red onion relish, and house-made bread.

Photo by Justin Fox Burks

Many enchanting details inform Tart, a pastry shop and bistro that opened last May on Cooper Street. There’s the wrought-iron sunburst on the front door, the installation art space in the bathroom cal... Read more


Hey guys. Go ahead and move over, because the ladies are grilling tonight on South Main with author and award-winning pitmaster Troy Black. The Thursday night class called “Grilling for Girls” teac... Read more