Hit Parade

Hit Parade

Photo of Memphis Magazine

Hidden in this map is the irresistible enchantment of Memphis food.

7 Places
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    If cremeux (a lovely French word that means creamy) seems an incongruous pairing with artichoke, remember how artistry and invention team up at Acre.
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    Vegetarians in Memphis know that an elegant vegetable plate for lunch is not an easy score. Happily, the chefs at Interim caress seasonal vegetables into combinations such as this springtime favorite.
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    House-made charcuterie is my favorite frolic at the table, especially at Sweet Grass where chefs run through a Berkshire pig every week or so.
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    Served piping hot, Chef Nate Oliva’s curried cauliflower soup is a satisfying stand-alone dish to pair with cocktails or a prelude to dinner hearty enough to share with a friend.
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    Locally brewed Ghost River Lager, pancetta, and saffron build the broth for Shrimp Mozambique at Bleu, a gorgeous example of the restaurant’s signature fusion cooking.
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    Hog & Hominy serves Edge burgers Thursday through Saturday after 9 p.m. at the restaurant’s back porch bar, so plan weekends accordingly.
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    Made with love and fresh ingredients, the pie melts seamlessly together from the crust, to the custard, to the shredded coconut that lingers at the end of every bite.
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