Go Memphis Stories: Dining

The sandwich gets its due at Ubee's

biggs@commercialappeal.com (Jennifer Biggs) — Fri, 28 Nov 2008 06:00:00 -0000

We've been discussing burgers on Whining & Dining and last week a blogger suggested we give the burgers at Ubee's a try. They're supposed to be fried in the same grease as Dyer's burgers, he wrote. I can't tell you whether it's the legendary grease, but the burger is mighty tasty and the patty melt even better. But the salads are nice, too, making Ubee's a good stop between holiday excess here and there.

Chef's Special: Patrick Reilly

biggs@commercialappeal.com (Jennifer Biggs) — Tue, 25 Nov 2008 23:38:00 -0000

Majestic Grille chef/owner Patrick Reilly was partly paid in Guinness at his first job. "Right after culinary school I apprenticed at the executive dining room at the Guinness Brewery in Dublin, Ireland, where part of our compensation was two bottles of Guinness per working day." The first food he remembers eating? "My mother's brown bread."

Dining Spotlight: Taste Europe in the 'burbs at Chateau Country

Fri, 21 Nov 2008 06:03:00 -0000

Dinner at Chateau Country Caterers & Bistro begins with a promising amuse-bouche -- a complimentary bite-sized appetizer designed to whet appetites.

WHINING & DINING: Noodle Doodle Do

biggs@commercialappeal.com (Jennifer Biggs) — Fri, 21 Nov 2008 06:01:00 -0000

I just snagged a menu for Noodle Doodle Do, Karen Carrier's new lunch spot that opened in Do Sushi this week, and I couldn't help but laugh at the irony. Don't get me wrong -- the menu looks incredible and I can't wait to get over to eat. But I've had this horrible cold, the world's worst, for weeks. Karen called me when it was raging to tell me about the noodle bar and the name of it.

Best Bets: Hot wings

biggs@commercialappeal.com (Jennifer Biggs) — Thu, 20 Nov 2008 18:24:00 -0000

I just didn't get hot wings until I tasted the enormous ones at Miss Polly's Soul City Cafe (154 Beale; 544-7011) last spring. They were meaty, spicy, tender and truly, a meal. Not quite sure what bird those wings came from, but it got me going down the hot wing path. Looking for good ones? Here's where Whining & Dining bloggers say you can get them: No surprise here: D'bo's (multiple locations; go to dboswings.com) is a favorite for many.

Chef's Special: Paula Naumcheff

biggs@commercialappeal.com (Jennifer Biggs) — Tue, 18 Nov 2008 22:48:00 -0000

Paula Naumcheff, executive chef/owner of Sweet Bistro Memphis, has been working with desserts since she was 16 and had a job making ice cream cakes at Baskin Robbins. The desserts at her shop can be downright decadent. But when she wants junk food, what does she reach for? Pink snowball cupcakes.

Dining Spotlight: El Palmar offers authentic originals

biggs@commercialappeal.com (Jennifer Biggs) — Fri, 14 Nov 2008 06:01:00 -0000

As anyone who dines frequently in authentic ethnic restaurants knows, a language barrier is not uncommon -- nor is it limited to spoken conversation. I've seen "lab" curries and kebabs many times, but I've always known the family pets were safe at home and the only one suffering was Mary, missing her little lamb.

Best Bets: Steak

biggs@commercialappeal.com (Jennifer Biggs) — Thu, 13 Nov 2008 01:15:00 -0000

I know that when I crave a steak, nothing else will do -- and I bet you're the same way. I want mine just shy of medium rare, and I'm a traditionalist: Give me a baked potato, a salad and a glass of hearty red wine and I'll be one happy gal. Here's where Whining & Dining bloggers go to get their steak on:

Dining Spotlight: Lavoro's blue-collar Italian fare is on the money

biggs@commercialappeal.com (Jennifer Biggs) — Thu, 06 Nov 2008 22:54:00 -0000

It's funny how one day you don't know a place exists and the next day everyone's telling you about it. That's what happened with Lavoro's, the down-home Italian restaurant that recently opened in a former KFC at Summer and Sycamore View. First there was a blog post. Then a friend called and asked about it. Another friend ate there and reported back to me, and a cousin sent me a gushing e-mail.

Best Bets: Coleslaw

biggs@commercialappeal.com (Jennifer Biggs) — Thu, 06 Nov 2008 17:21:00 -0000

To each his own, but I'm not going to enjoy a barbecue unless I've got coleslaw on it and more coleslaw on the side. I believe a little mayo and onion is the best thing to ever happen to the cabbage. But make it sweet and, in my book, it's ruined. Others might not agree. It's OK; not everyone can be right all the time. Here's a list of good coleslaw, as determined by Whining & Dining bloggers: