http://www.gomemphis.com/news/dining/?partner=RSSGo Memphis Stories: Diningen-usdininghttp://www.gomemphis.com/news/2012/feb/09/dining-review-bold-flavors-executed-well/?partner=RSSAt first glance, the menu at eighty3 food & drink is as dazzling as the room itself, which glows under halogen lights. There are 11 categories on the dinner list -- starting with bar snacks of nuts and bacon, progressing to breads, then soups, salads, "hot dishes" and "bowls, skillets and plates," the latter subdivided into "noshing" and full portions. burch@commercialappeal.com (Peggy Burch)Fri, 10 Feb 2012 00:07:00 -0000urn:publicid:www.gomemphis.com:news-Story-288377-734542dining/reviewsPeggy BurchMemphis, TNDining Review: Bold flavors executed well, Southern styleGo Memphisdining-review-bold-flavors-executed-wellurn:publicid:www.gomemphis.com:news-Story-288377-734542Change0Usablehttp://www.gomemphis.com/news/2012/feb/09/meet-the-chef-jonathan-magallanes/?partner=RSSWhat made you decide to become a chef, and when was that? When I moved back from Florida six years ago I started helping out my dad. ... The main responsibility there was shopping every morning for everything. And the power and the ability to go source your own food and come back and make it immediately was really sort of a revelation to me. donahue@commercialappeal.com (Michael Donahue)Thu, 09 Feb 2012 23:39:00 -0000urn:publicid:www.gomemphis.com:news-Story-288394-734542dining/newsMichael DonahueMemphis, TNMeet the Chef: Jonathan MagallanesGo Memphismeet-the-chef-jonathan-magallanesurn:publicid:www.gomemphis.com:news-Story-288394-734542Change0Usablehttp://www.gomemphis.com/news/2012/feb/09/best-bet-king-cake/?partner=RSSThe King Cake, with its spring-like colors of purple, yellow and green, probably is my favorite cake. Many King Cakes are just coffee cakes with icing and a plastic baby stuck inside. They make me feel good because it's Mardi Gras time and it won't be long before the weather gets warmer. King Cake traditionally is served on Epiphany or before Lent begins. donahue@commercialappeal.com (Michael Donahue)Thu, 09 Feb 2012 17:36:00 -0000urn:publicid:www.gomemphis.com:news-Story-288391-734542dining/reviewsMichael DonahueMemphis, TNBest bet: King CakeGo Memphisbest-bet-king-cakeurn:publicid:www.gomemphis.com:news-Story-288391-734542Change0Usablehttp://www.gomemphis.com/news/2012/feb/02/hearty-italian-chow-at-ciao/?partner=RSSAt 7 p.m. Saturday night, we were among a couple of dozen people queued up at Ciao Bella near the commercial heart of the Poplar corridor. A man and woman who arrived at the front desk ahead of us heard that the wait would be 40 minutes and said, "Pizza Hut it is" as they reversed direction. But we took the news in stride, ordered wine and watched college basketball on two screens in the waiting room, along with other hopeful diners whose ages spanned at least seven decades. burch@commercialappeal.com (Peggy Burch)Fri, 03 Feb 2012 00:44:00 -0000urn:publicid:www.gomemphis.com:news-Story-287278-734535dining/reviewsPeggy BurchMemphis, TNDining Review: Hearty Italian chow at CiaoGo Memphishearty-italian-chow-at-ciaourn:publicid:www.gomemphis.com:news-Story-287278-734535Change0Usablehttp://www.gomemphis.com/news/2012/feb/02/meet-the-chef-louie-valle/?partner=RSSDescribe a dish you created: Our version of the muffaletta. We don't have a New Orleans style. We have a different style of muffaletta. It's our best-selling sandwich. It's a big, meaty sandwich with salami, ham, roast beef, mozzarella and provolone cheese. But instead of the olive spread they use, we have a marinated bell pepper and mushroom dressing. donahue@commercialappeal.com (Michael Donahue)Thu, 02 Feb 2012 22:16:00 -0000urn:publicid:www.gomemphis.com:news-Story-287276-734535dining/newsMichael DonahueMemphis, TNMeet the Chef: Louie ValleGo Memphismeet-the-chef-louie-valleurn:publicid:www.gomemphis.com:news-Story-287276-734535Change0Usablehttp://www.gomemphis.com/news/2012/feb/02/best-bets-quiche/?partner=RSSThere's something about quiche and the 1980s. I remember covering an REO Speedwagon concert in the late 1980s at the Mid-South Coliseum. I was backstage after the show when Gary Richrath, the lead guitarist at that time, asked me, "Do you want some quiche?" I didn't take any, but I thought that was cool. donahue@commercialappeal.com (Michael Donahue)Thu, 02 Feb 2012 21:24:00 -0000urn:publicid:www.gomemphis.com:news-Story-287273-734535dining/reviewsMichael DonahueMemphis, TNBest Bets: QuicheGo Memphisbest-bets-quicheurn:publicid:www.gomemphis.com:news-Story-287273-734535Change0Usablehttp://www.gomemphis.com/news/2012/jan/26/dining-review-seafood-is-star-chicken-even-better/?partner=RSSMore piri piri has come to town with the opening of Boneheads in East Memphis. The menu looks very much like Humdingers, so let's get all that sorted out before we proceed. biggs@commercialappeal.com (Jennifer Biggs)Thu, 26 Jan 2012 22:30:00 -0000urn:publicid:www.gomemphis.com:news-Story-286190-734528dining/reviewsJennifer BiggsMemphis, TNDining Review: Seafood is star, chicken even betterGo Memphisdining-review-seafood-is-star-chicken-even-betterurn:publicid:www.gomemphis.com:news-Story-286190-734528Change0Usablehttp://www.gomemphis.com/news/2012/jan/26/meet-the-chef-xena-lovelady/?partner=RSSWhat is the Xena Lovelady style? Simple. I think food should taste like what it is. The more you add on your food, you kind of get away from what it was intended to be. donahue@commercialappeal.com (Michael Donahue)Thu, 26 Jan 2012 20:53:00 -0000urn:publicid:www.gomemphis.com:news-Story-286187-734528dining/newsMichael DonahueMemphis, TNMeet the Chef: Xena LoveladyGo Memphismeet-the-chef-xena-loveladyurn:publicid:www.gomemphis.com:news-Story-286187-734528Change0Usablehttp://www.gomemphis.com/news/2012/jan/26/best-bet-new-york-style-pizza/?partner=RSSIf you're at Java Cabana on Thursday evening, you might catch Nicholas Gwinn playing guitar during singer/songwriter night. If you're at Mama Mia's Pizzeria on other nights, you might catch Gwinn tossing large circular slabs of dough into the air and catching them. Gwinn, 24, is one of the pizza chefs at the Collierville restaurant, where they sell "New York-style" pizzas. donahue@commercialappeal.com (Michael Donahue)Thu, 26 Jan 2012 20:44:00 -0000urn:publicid:www.gomemphis.com:news-Story-286193-734528dining/reviewsMichael DonahueMemphis, TNBest Bet: New York-Style PizzaGo Memphisbest-bet-new-york-style-pizzaurn:publicid:www.gomemphis.com:news-Story-286193-734528Change0Usablehttp://www.gomemphis.com/news/2012/jan/19/home-cooking-fit-for-a-lady/?partner=RSSUsually, soul food, home cooking, country cooking -- there's barely a nickel's difference between them -- is hearty workman's food. At Southern Hands Family Dining, you'll be served plenty, but some of the family favorites are almost dainty. biggs@commercialappeal.com (Jennifer Biggs)Thu, 19 Jan 2012 22:35:00 -0000urn:publicid:www.gomemphis.com:news-Story-285143-734521dining/reviewsJennifer BiggsMemphis, TNDining Review: Home cooking fit for a ladyGo Memphishome-cooking-fit-for-a-ladyurn:publicid:www.gomemphis.com:news-Story-285143-734521Change0Usablehttp://www.gomemphis.com/news/2012/jan/19/go-taste-dining-events/?partner=RSSThe Presentation Room at L'Ecole Culinaire, Stellar Cellar Wine and Spirits and chef Tom Hughes host a five-course Argentinean wine dinner at 6:30 p.m. Jan. 25. $50; 1245 N. Germantown Pkwy. Call (901) 754-7115. biggs@commercialappeal.com (Jennifer Biggs)Thu, 19 Jan 2012 15:53:00 -0000urn:publicid:www.gomemphis.com:news-Story-285155-734521dining/newsJennifer BiggsMemphis, TNGo Taste: Dining eventsGo Memphisgo-taste-dining-eventsurn:publicid:www.gomemphis.com:news-Story-285155-734521Change0Usablehttp://www.gomemphis.com/news/2012/jan/19/meet-the-chef-thomas-stukenborg/?partner=RSSWhat was the first thing you ever cooked or baked? A cookbook. It was on top of the toaster oven. I was making breakfast for my mom and burned it up. It was Mother's Day morning. donahue@commercialappeal.com (Michael Donahue)Thu, 19 Jan 2012 15:52:00 -0000urn:publicid:www.gomemphis.com:news-Story-285142-734521dining/newsMichael DonahueMemphis, TNMeet the chef: Thomas StukenborgGo Memphismeet-the-chef-thomas-stukenborgurn:publicid:www.gomemphis.com:news-Story-285142-734521Change0Usablehttp://www.gomemphis.com/news/2012/jan/18/best-bet-hummus/?partner=RSSA co-worker recently brought some hummus -- a dip made from chickpeas -- to the office. It was from Sean's Café. After the first bite, I had to keep going back for more because it was so good. I went to Sean's a few days later to get my own order. I ran into a friend, Matt Germany, who said he also loves their hummus. It's "always fresh and good," he said. Wed, 18 Jan 2012 23:32:00 -0000urn:publicid:www.gomemphis.com:news-Story-285029-734520dining/reviewsStaff WriterMemphis, TNBest Bet: HummusGo Memphisbest-bet-hummusurn:publicid:www.gomemphis.com:news-Story-285029-734520Change0Usablehttp://www.gomemphis.com/news/2012/jan/12/mollys-as-good-as-ever/?partner=RSSIt's safe to call Molly's La Casita an institution; 2012 marks the restaurant's 30th year in its Madison Avenue location, where it moved when the late Robert Chapman purchased it from Molly Gonzales. Such institutions see good days and days that aren't as bright, and this is a good time for Molly's. biggs@commercialappeal.com (Jennifer Biggs)Fri, 13 Jan 2012 00:04:00 -0000urn:publicid:www.gomemphis.com:news-Story-284148-734514dining/reviewsJennifer BiggsMemphis, TNDining Review: Molly's as good as everGo Memphismollys-as-good-as-everurn:publicid:www.gomemphis.com:news-Story-284148-734514Change0Usablehttp://www.gomemphis.com/news/2012/jan/12/go-taste-dining-events/?partner=RSSItalian WinterFest on Sunday at the Racquet Club of Memphis, 5111 Sanderlin, is $35 and includes food from Pete & Sam's, Frank Grisanti's, Coletta's, Folk's Folly, Garibaldi's, Andrew Michael Italian Kitchen, The Rendezvous, Holiday Ham & Deli, The Italian Rebel and Swanky's Taco Shop and wine from four distributors. biggs@commercialappeal.com (Jennifer Biggs)Thu, 12 Jan 2012 19:51:00 -0000urn:publicid:www.gomemphis.com:news-Story-284141-734514dining/newsJennifer BiggsMemphis, TNGo Taste: Dining eventsGo Memphisgo-taste-dining-eventsurn:publicid:www.gomemphis.com:news-Story-284141-734514Change0Usablehttp://www.gomemphis.com/news/2012/jan/12/best-bet-brunswick-stew/?partner=RSSI was at the Central location of Central BBQ to order a jumbo barbecue sandwich when I noticed a sign that read "Brunswick Stew $2." The "Brunswick Stew" stood out, but not as much as the "$2." I liked that price. donahue@commercialappeal.com (Michael Donahue)Thu, 12 Jan 2012 19:42:00 -0000urn:publicid:www.gomemphis.com:news-Story-284156-734514dining/reviewsMichael DonahueMemphis, TNBest Bet: Brunswick StewGo Memphisbest-bet-brunswick-stewurn:publicid:www.gomemphis.com:news-Story-284156-734514Change0Usablehttp://www.gomemphis.com/news/2012/jan/05/cooking-up-best-sellers/?partner=RSSWhen the bookstore now known as The Booksellers at Laurelwood was saved last year, book lovers rejoiced. Food lovers had less to celebrate, as Brontë Bistro had become tired and all but irrelevant to anyone who cared about food instead of convenience. Lucky for everyone, the revamped café, Booksellers Bistro, is doing a very good job. biggs@commercialappeal.com (Jennifer Biggs)Thu, 05 Jan 2012 23:22:00 -0000urn:publicid:www.gomemphis.com:news-Story-283129-734507dining/reviewsJennifer BiggsMemphis, TNDining Review: Cooking up best sellers Go Memphiscooking-up-best-sellersurn:publicid:www.gomemphis.com:news-Story-283129-734507Change0Usablehttp://www.gomemphis.com/news/2012/jan/05/meet-the-chef-connor-oneill/?partner=RSSWho or what was your first cooking influence? My great grand maw. She used to own her own restaurant up near Cleveland, Ohio, called Sid's. They did the steak house stuff. ... She taught me how to do fried chicken and deviled eggs and cook what you caught from the lake and all that kind of stuff. donahue@commercialappeal.com (Michael Donahue)Thu, 05 Jan 2012 18:22:00 -0000urn:publicid:www.gomemphis.com:news-Story-283127-734507dining/newsMichael DonahueMemphis, TNMeet the Chef: Connor O'NeillGo Memphismeet-the-chef-connor-oneillurn:publicid:www.gomemphis.com:news-Story-283127-734507Change0Usable