— Chefs Andy Ticer and Michael Hudman on getting Mexican food from a dude called “Viper Man.” Read the full interview on Memphis cuisine here.
Cocktail of the Week: the Lansky at Galli Restaurant is your new favorite summertime whiskey drink. Recipe here.
Chefs Off-Duty: recette owner Jesse Schenker eats burrata and celebrates a whole lot of “birthdays” at Aria Wine Bar. Interview here.
Little people, big food! We’re pumped for Christopher Biffoli's new book of photographs, featuring tiny figurines next to food.
"The oxtail pho is one of the best in the city. They use the oxtail meat and bones and it has an intense beefy broth flavor." - Top Chef Winner and Exec Chef of CATCH and The General, Hung Huynh, says of his favorite off-duty spot, Cô Ba.