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Food & Drink Hungry Memphis

FOOD NEWS BITES: Everyone’s Favorite Irish Lass is Back

Jo Delahunty Chetter — aka “Josie,” “Irish Jo,” and “Irish Red Jo” — is back at Patrick’s.

The popular server from County Laois, Ireland, went back to visit her native Ireland June 16th.

She’s now back joking and chatting with the restaurant’s customers, who she sometimes calls “laddies” or “lassies” in her Irish brogue.

And diners love her.

She’s been at Patrick’s at 4972 Park Avenue for 18 years, Chetter says. But she worked and got to know people at other places since she moved to Memphis. “I came for a three-week holiday,” she says. “That was in 1992. I fell in love with the pub I worked in and the people.”

The pub was the old Kudzu’s. But Chetter didn’t stop there. “I got a job offer to go to Dan McGuinness Pub. I was there for about three years and then opened Celtic Crossing. And then came to Patrick’s.”

She loves her job. “I can be myself. I can chat with customers in my accent or my way of speaking and joke with them. Having the craic with them. That’s like having the fun with them.”

And, she adds, “It’s a great place to work. A lot of perks. Easy to work with. One of the easiest jobs I’ve had.”

People began calling her “Josie” about three years ago to avoid confusion with another employee. “We had a fellow in the back. His name was ‘Joe.’ I love ‘Josie.’ I wish I had been ‘Josie’ forever.”

Chetter suddenly interrupts the interview. “I need a potato salad,” she calls out. She then says to someone after a bit, “I went by the table and they didn’t have it.”

She resumes the interview. 

Chetter says she loves being able to act up with the customers. “I can be a fool. Like laughing and joking and be kind of crazy. A bit of everything.”

And, she says, “It’s more like you’re making a fool of yourself. Really laughing and joking and taking the piss out of people.”

Asked where she gets her energy, Chetter says, “I eat loads of peanut butter and raisins. I’ve always been very active. And it pays off when you’re busy running around taking care of tables, customers’ demands. I built up a tolerance.”

Chetter is also known for her wild-looking red hair. “I think it gives me a lot of personality,” she says, adding, “It’s very Irish. Amadain. That’s Irish for ‘crazy.’ It’s very unmanageable. Very untamed.’

Whether they’re first timers or regulars, Chetter makes people feel at home at Patrick’s. “I have a lot of customers who specifically ask for me. A lot of them wrote to me in Ireland asking me when I was coming back.”

Chetter was away for about four months. “Longest I have not worked in 40 years.”

“I just wanted to go for a holiday and get reacquainted with my family. I haven’t really been at home for a long time.”

She’s gone home for a  “quick holiday” on occasion, Chetter says. “To get a feel of what I left behind. I often regret not staying longer.

“I just got that again. I got that feeling of when I was younger and enjoying conversations with my family and sitting by the fire and going for walks. It was really healthy and good. Going down to the moors with the cows and calves looking at me like, ‘Who is this crazy redhead flying down the road?’ And being followed by the dogs and cats like the Irish Pied Piper.”

Her absence made customers a bit nervous, thinking she wasn’t going to return. “A lot of people kept texting me saying they missed me and couldn’t wait for me to come back. I was planning on coming back. I came back about the 16th of October.”

And people expressed their joy when Chetter returned to work. “Oh, my God. There was a banner from the owner’s wife welcoming me back. It was like the ‘prodigal daughter,’ really. I got a massive reception. Overwhelming.”

By the way, Chetter’s actual name is “Josephine.” But, she says, “The only time I was called ‘Josephine’ was at home when my mother was mad at me.”

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Food & Drink Hungry Memphis

FOOD NEWS BITES: The Return of Karen Carrier’s “Dō Sushi Pop-Up”

Kona Strawberry Roll. It’s what a foodie’s dreams are made of.

It’s a sushi roll I had for the first time at Karen Carrier’s Dō Sushi Pop-Up, which she held two years ago. I can still taste this sweet-and-savory (my favorite) amazing concoction. I haven’t had one since.

The pop-up was held in Carrier’s Bar DKDC, which is at 964 Cooper Street next to her Beauty Shop Restaurant in Cooper-Young. She originally opened the space as Dō Sushi, a Japanese restaurant, in 2003.

Well, Carrier is doing another Dō Sushi Pop-Up from 4:30 p.m. until they run out of food Thursday, November 14th, at Bar DKDC.

Karen Carrier (Photo: Courtesy Karen Carrier)

And, yes, they are going to include the Kona Strawberry Roll. It’s made of crab, masago, seared walu, strawberry, and a sweet soy reduction. “It’s so good,” Carrier says.

Sam Cicci, a former colleague, is also a fan of the roll. “Honestly, it’s probably one of the best rolls I’ve had,” he says. “I usually prefer a more savory roll, but the way the crab and walu play off that light layer of sweetness from fresh strawberry slices, it’s so easy to gobble the whole thing up immediately.”

The spicy seared scallop roll, another popular sushi roll that Carrier will bring back for the pop-up, is made of crab, avocado, masago, and sriracha aioli. “It’s got that wonderful, smoky grilled flavor.”

Seven sushi rolls will be a featured, as well as other items like nigiri and sashimi. They also will feature cooked items, including crispy duck spring rolls with shiitake mushrooms.

The Dō Sushi story is wonderfully quirky. “We opened Beauty Shop in 2002. And I had to take over the space next door,” Carrier says.

She turned that space into a general store, where they sold Vespas, Giraudon men’s and women’s Italian shoes from New York City, Amy Downs hats, Dinstuhl’s candies, assorted cheeses, coffees, refurbished bikes from the 1950s that were hung in the windows, and prepared food to-go from Carrier’s Another Roadside Attraction catering. “We were so ahead of our time. If it opened 10 years later we would have been packed.”

So, Carrier said, “I can’t do this. Retail is not for me. I need to have a bar.”.

Her chef, Eric Doran, said to her, ‘Why don’t we open a sushi bar? We don’t need a vent hood.’”

“I said, ‘Perfect.’”

That was in January 2003. Joining her were Mindy Son and Stacey Kiehl. Carrier and Doran came up with the ideas for the sushi and she and Kiehl made them. She hired Brett “Shaggy” Duffee to do the hot food, including all duck spring rolls, crispy dumplings, and all the tempura items. 

“The sashimis, the raw fish, that was sort of my part. The sushi part I stayed out of.”

Carrier also served her mother’s matzoh ball soup, “Bobo’s Chicken Matzoh Ball Soup,” which was named one of the 10 best phos in the United States by Bon Appetit magazine, Carrier says. The soup is made with lokshen kugel. “I grew up with that stuff.”

About 10 years later, Carrier’s thoughts about selling sushi changed after she saw sushi being sold at the Exxon service station at Ridgeway Road and Poplar Avenue. “I said, ‘Oh, no, no, no, no.’ I came back to work at the Beauty Shop and I said, ‘I’m losing the bar.’”

There was just something about sushi being sold at a gas station that didn’t sit well with Carrier.

So, instead of the sushi bar, Carrier said, “I want a music club.”

She turned Dō Sushi into Bar DKDC, which is now a popular music venue. The name is an acronym for “Don’t know. Don’t care,” which was Carrier’s response when people asked her what she was going to call her new music club.

As most people know, Carrier can come up with a new idea and implement it at the drop of a hat. “I get bored.”

Also an artist, Carrier says her restaurants are “just art projects. They’re just paintings.”

And, she adds, “You’ve got to stay on the edge. You’ve got to stay current.”

Asked why it took two years to do another Dō Sushi Pop-Up, Carrier says, “Life happens. It just dawned on me, ‘Oh, man. I want some sushi.’”

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Hungry Memphis

FOOD NEWS BITES: A Toast to the New Science of Spirits

The upcoming Science of Spirits at Lichterman Nature Center sounds like an exploration into the world of the supernatural.

Well, it’s not. Halloween is over. These “spirits” are the drinkable kind.

The event, which will be held from 6 to 9 p.m. Friday, November 15th, is now part of a trio of events that includes Science of Beer and Science of Wine.

Just like the beer and wine events, guests will travel from station to station sampling bourbon, but, this time, they’ll learn about the science of making American whiskey.

Bourbons include Buffalo Trace Kentucky Straight Bourbon, 1792 Bourbon, Traveller Whiskey, Sazerac Rye, Benchmark Selects Casks  Single Barrel, Benchmark Select Casks Top Floor, Rich & Rare Reserve, and Buffalo Trace Bourbon Cream.

Food from Bain BBQ, Huey’s, and Graz’n will be available.

Mark Edgar Stuart will perform.

Guests must be 21 to attend. All proceeds will benefit the Museums of Science & History (MoSH) programming, summer camps, STEM workshops, and more. MoSH is the umbrella group that includes Lichterman Nature Center, Pink Palace Museum & Mansion, Mallory-Neely Historic Property, and Coon Creek Science Center.

Upcoming events include Science of Beer, which will be held January 17, 2025, at Pink Palace Museum & Mansion, and Science of Wine, which will be held in spring 2025 at Pink Palace.

For more information, go to moshmemphis.com.

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Food & Drink Hungry Memphis

FOOD NEWS BITES: The Haunted Piano at Grawemeyer’s

People still remember the old Grawemeyer’s restaurant, where they enjoyed wiener schnitzel, apple strudel, and other German cuisine.

But how many of them remember the haunted piano that resided at the restaurant at 520 South Main Street?

I frequented Grawemeyer’s, but I never heard the piano, which isn’t a player piano, play by itself. But others have.

It’s also included in the “Haunted Rooms America” website and can be seen in the movie, Christmas at Graceland: Home for the Holidays on the Hallmark Channel.

Since pianos seem to be coming back to Memphis eating/drinking establishments, including Elwood’s Shack on Park Avenue and Zinnie’s on Madison Avenue, I asked Cynthia Grawemeyer to tell me the history of her haunted piano.

“I play the piano,” Grawemeyer says. “So, our daughter at the time, Leah, was probably 8 or 9 years old. She wanted a grand piano. That’s all she kept saying. I wanted one, too.”

Cynthia’s late husband, Mark Grawemeyer, kept looking for a good deal on a grand piano. “One day he found this piano for sale on Craigslist at such a great price.”

So, Cynthia and Mark drove to an apartment in Millington, where the piano was located. They were greeted by a man in his 30s. “This piano takes up the entire tiny little dining room. And the guy is chain smoking one cigarette after another. The whole place smelled like smoke. He was sweating and nervous and kept loosening his tie.”

Mark asked him, “Why are you selling it? You must be moving. You need to get rid of it?”

The owner told him he still had six months on his lease, but he was staying at a friend’s apartment. And he said, “I can’t stay in this apartment with this piano.”

Mark offered to give him a lot less than the man was asking for the piano. “The guy said, ‘I’ll sell it to you at that price if one, you pay me cash, and two, you keep the piano. You don’t sell it. Keep it for your daughter like you said because it’s a family heirloom.”

And, Cynthia says, “The guy said his mom lived in a house in Frayser and she was getting older. His family wanted her to be in a safer place.”

The man told them they were in the process of moving his mother to Knoxville, but she never made it. “She was killed on the piano.”

According to the story, three intruders broke into her home. “The mother’s boyfriend was there. He shot one of the intruders, but they shot her and then him. I think he may have been surprised. But she got blood on the piano. So, then he felt like the piano was haunted.

“He said this piano was her prized possession and she had gotten it from her parents as her 16th birthday present. It’s an old Hamilton Baldwin piano. An old stage piano that they said could have come out of Chicago.”

The Grawemeyers took the piano anyway. “Mark thought he had found a deal.”

Then things began happening. And, Cynthia says, “I’m not ordinarily a ghosty person.”

She was playing the piano one winter afternoon while Mark was at work. “The dog was laying up under the piano and I’m in this big room and there’s nothing but me playing classical music and that dog.”

Then she suddenly felt something. “You know when you’re in a house and it’s wintertime and you’ll open the window and you get the suction feeling when you let the air in?”

That’s what she felt. “The dog stood up under the piano and his hair stood on top of his head and he was growling.”

Cynthia thought Mark had let himself in the house, which made air rush in. She called to him, but he didn’t answer. She got up and checked the door, but she discovered the deadbolt was still fastened on the inside. “I remember I had locked the door from the inside.”

About a week later, Cynthia was asleep in bed and Mark was in another room. When he returned to the bedroom, he said, “Wow, what was that beautiful piece you were playing?”

Cynthia asked him what he was talking about? She told him she didn’t get up and play the piano. He said, “You didn’t get up and play the piano and go back to sleep? I swear I heard the piano playing.”

The Grawmeyers later moved the piano to their restaurant, Grawemeyer’s. But, apparently, that didn’t stop the piano from doing its thing. A man they knew told him he was entertaining friends by taking them to different downtown restaurants. They walked past Grawemeyer’s after it closed. “He swears he heard the piano playing by itself from the inside.”

He wasn’t the only one with a similar story. “Tenants who lived in my building or next door called me and said, ‘That radio got left on at the restaurant.’ They could hear the piano playing. But nobody would be there.”

Darryl Taylor, who worked at the restaurant and now works at the Grawemeyer home, heard the piano play by itself when he was at the restaurant. He asked Mark who was playing it. “He said it was the ghost piano,” Taylor says.

But Taylor also heard the piano play by itself play at Cynthia’s house. He thought it was the Grawemeyer’s daughter, Emily Alagic. But Emily told him she thought she was hearing him play it. 

And, Taylor says, “They didn’t just play a note. They played a nice long tune.”

So, why doesn’t Grawemeyer sell her haunted piano?  “I wouldn’t mind getting rid of it,” she says. “I actually have a nicer one that I play. It has so much history and story I’d feel bad getting rid of it. I’m assuming one day Leah will put it in her house in Texas. She’s in Fort Worth.”

Post script: “A new player piano sits where my piano sat at South Main Sushi,” Cynthia says.

That’s the restaurant that occupies the space at the old Grawemeyer’s. Cynthia still owns the building. But the “player” on that piano is mechanical. Not metaphysical.

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Food & Drink Hungry Memphis

FOOD NEWS BITES: Put More Rendezvous In Your Pantry

I love everything I’ve ever eaten at the Rendezvous. Whether it’s the ribs, the beans, or that unique slaw, you know it when you taste something from the Rendezvous. Their food has that distinctive Rendezvous taste. 

And, when you leave Rendezvous, people around you know where you’ve just eaten because your clothes smell like the Rendezvous.

You can now buy more Rendezvous products, in addition to the restaurant’s signature sauce and rub. According to a news release, Rendezvous Marinade is “the original recipe to baste and flavor our world-famous ribs,” and Greek Seasoning is “Our medley of spices from our Greek heritage.” In addition, Nick’s Salt & Pepper Blend, “a perfect portioned salt-and-pepper mix,” is in production and is slated to be available in stores or online in the coming months.

Items already available include: Famous Rendezvous Seasoning; Original Rendezvous Sauce; Hot Rendezvous Sauce; Charlie’s Select Sauce; and Tigertail Rendezvous Sweet Glazed Mustard.

The new items are “not anything we hadn’t had for years and years,” says John Vergos, one of the restaurant’s owners. “But we just decided to produce it for public consumption. Put our baste in a bottle, and our Greek seasoning and our different seasonings and our Nick’s salt and pepper in a jar, ‘cause it’s really good stuff.”

Vergos describes the salt-and-pepper concoction, which is from the recipe of his brother, the late Nick Vergos, as “really good salt and really good pepper.” And Nick “did some things to it.” But John isn’t going to divulge any more information.

“We’ve never decided to franchise, but we’re still capitalists over here,” Vergos says. “And we like to grow. And we realize we’ve got these wonderful products that people have enjoyed. We let people take some home, call us back and say they’re wonderful.”

Veergos says they’re working on putting out their mother’s Greek salad dressing to the public. Asked to describe the dressing made by their mother, the late Tasia Vergos, John says, “Well, it’s like your good olive oil and vinegar. And, of course, some oregano in it. Salt, pepper, garlic, a few other items. I won’t disclose the whole thing.”

The restaurant began bottling the seasoning in the late ‘80s and then the sauce. “That’s pretty much been it,” says Vergos. “But we’ve always let people take home some of our basics. Nick used to give people his salt and pepper for Christmas presents. We ship this stuff all over the country.”

I asked John to describe that unique Rendezvous barbecue sauce. “It’s not heavy and gooey. And you can taste the mustard and the vinegar in it. It’s good but not overpowering to the meat.” As for the seasoning, he says, “People put it on everything from deviled eggs to a dash in a Bloody Mary.”

The Rendezvous rub is “what started people making dry rubs,” John says. And that’s thanks to his dad, the late Charlie Vergos, who founded the Rendezvous. “My dad was the first.” People put salt and pepper on meat they were going to barbecue, Vergos says, but not dry rubs like his dad made. “I don’t think you have a well-stocked cupboard unless you have some Louisiana hot sauce and some Rendezvous seasoning in it.”

Rendezvous products are available at several locations, including Kroger and Novel. bookstore, and online at hogsfly.com.

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Food & Drink Hungry Memphis

FOOD NEWS BITES: Pete & Sam’s Doing Something New

For the first time in its 76-year history, Pete & Sam’s restaurant is running specials, says co-owner Sammy Bomarito.

“We’ve been running weekly specials for about three months,” Bomarito says. “We just did the specials as something to change up, give customers something new. Things we like and things we thought would sell well and people would really enjoy.”

They run the special every two weeks from Monday through Thursday. This week’s special is Tuscan Chicken, which is described on the restaurant’s Facebook page as “pan-seared breaded chicken with a rich white cream sauce, topped with sun-dried tomatoes and onions, all served over capellini.”

Sammy Bomarito with the Tuscan Chicken special (Photo: Michael Donahue)

Dolcetto Nocciola, the dessert that comes with it, is a “delightful hazelnut cream treat drizzled with caramel sauce.”

Apparently, Tuscan Chicken can be stretched. Dena Nance, The Woman’s Exchange executive director, says, “I brought some home. I got a to-go order and ate all of the chicken out of it the first night. The second night I put all the sauce over rice. It was amazing. I just love it with the sun-dried tomatoes. They don’t do a lot of sun-dried tomatoes in a lot of their dishes.”

Previous dishes include Blue Cheese Gnocchi and Chicken Piccata, which they describe on their post as “pan-seared chicken served with a delicious white wine, capers, and lemon sauce.” 

Tuscan Chicken special (Photo: Michael Donahue)
Dolcetto Nocciola at Pete & Sam’s (Photo: Michael Donahue)

“When they started doing these specials, they started out with a ribs and spaghetti special,” Bomarito says.

And that was a good tie-in for the restaurants’s social media “about Big Sam having The Rib Palace,” he adds.

I had no idea “Big Sam,” the late Sam Bomarito, and the “Sam” in Pete & Sam’s ever owned a barbecue restaurant. In addition to Pete & Sam’s, he owned The Rib Palace on Park Avenue across the street from Pete & Sam’s. They sold “barbecue and ribs and smoked bologna — all that you’d expect,” says Sammy, who, along with his brother and co-owner Michael Bomarito, is Sam’s son.

If someone at The Rib Palace, which closed in the early 1980s, wanted spaghetti, someone from the restaurant would go across the street and get some from Pete & Sam’s — vice versa if somebody at Pete & Sam’s wanted ribs. “They’d go get ribs and bring it back to The Rib Palace.”

Pete & Sam’s already has the list compiled of the specials they will be doing for the rest of the year. The Bomarito brothers and assistant manager JD Sloyan create the specials.

Next week’s special, which begins October 28th, will be grilled bone-in pork chop.

Upcoming specials include spare ribs osso buco, sun-dried tomato and sausage ravioli, chicken pot pie, and lobster ravioli.

Prices vary, but entrées run from about $20 to $24. You can also turn the special into a dinner for an additional price. I ordered the Italian salad (plus anchovies) and a baked potato with butter along with the Tuscan Chicken. And it was a feast.

So, if a particular special is extremely popular, could it be added to the permanent menu? That’s a “yes,” Sammy says.

Pete & Sam’s restaurant (Photo: Michael Donahue)
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Food & Drink Hungry Memphis

FOOD NEWS BITES: New Maciel’s Taqueria Opens October 24th on Summer Avenue

The new location of Maciel’s Taqueria opens tomorrow, October 24th, at 3397 Summer Avenue at the intersection of Summer and National Street.

Just writing the word “Maciel’s” makes me long for one of owner Manuel Martínez’s scrumptious tacos. I’ve been a customer since the first one opened Downtown on October 2, 2015, on the Mid-America Mall.

This is his fourth Maciel’s, Martínez says.

“It’s bigger in size,” he says. “Also, the biggest menu. We’re more focused on the taco part. We have more tacos than anything else.”

And, he says, “Let’s say 15 new tacos on the menu.” 

Maciel’s Taqueria (Photo: Savannah McCarter)
Maciel’s Taqueria (Photo: Savannah McCarter)

They also have a new item that’s not in any of their other restaurants. That’s the “Suadero,” Martinez says. “It’s a brisket with chorizo. It’s really good.”

The new restaurant is 4,000 square feet and, for now, seats 99 people.

Maciel’s Taqueria (Photo: Savannah McCarter)

They’re working on getting the bar ready, Martínez says. They’re going to have a very small drink menu, but a “really good” one. They will sell “one or two mixed drinks and beer.” And margaritas, of course. They also will sell “palomas,” which is a grapefruit drink with lime, salt, and tequila.

I asked if he’s already thinking about a Maciel’s Taqueria number five, but, Martinez says, “Right now I’m going to slow down a little bit, to be honest with you. We’ve got too much on our hands.”

Later on, he’ll “think about number five.”

Meanwhile, I can’t wait to try that “Suadero.” And everything else on the menu at the new Maciel’s Taqueria.

Maciel’s Taqueria (Photo: Jack Simon)
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Food & Drink Hungry Memphis

FOOD NEWS BITES: Get Ready for the New Central BBQ on Central

The new Central BBQ now being built at the corner of Central Avenue and Cox Street looks more magnificent every time I drive by.

I called Roger Sapp, co-owner with Craig Blondis, to tell me about it. He says it’s slated to open the first of December. “If we’re lucky,” he adds.

“It’s going to be about 4,800 square feet with a 1,500-square-foot patio. The building on the left is the patio. It runs along the sidewalk where the old restaurant used to be.”

That’s the indoor patio, which is on the east side. The outdoor patio is on the west side. The new dining room with kitchen and bathrooms is in the middle. That parking lot is where the old restaurant used to be.

The new restaurant is about 50 percent bigger than the old one. And, Sapp says, “Our kitchen is going to be great. We’re putting a big kitchen in.”

I asked what happened to the old Central BBQ. “We closed it for remodeling and ended up tearing it down.”

Blondis bought the building at Cox Street and Central Avenue. “It’s going to be additional seating of maybe 40 people and a small wine bar.”

I love the old brick look of the new restaurant. That’s because it is old brick, Sapp says. “I took the brick off the building we tore down next door to the one Downtown. We got to use all the old brick.”

The restaurant looks massive, but, Sapp says, “The one Downtown is still the biggest.” That one, at 147 East Butler Avenue, originally was two warehouses. It’s about 12,000 square feet including the indoor patio.

The upcoming Central BBQ on Central is not as big as the one on 4375 Summer Avenue, which is 8,000 square feet including the kitchen.

Just writing this article made me hungry. I’m ready for some Central barbecue where I originally tried it years ago. But this time in a new building.

And, keeping it in the family, Sapp’s son Garrett Sapp is running the job for Ybos & Sons Construction Inc.

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Hungry Memphis

FOOD NEWS BITES: More Prime Rib at Mortimer’s

When I think “Monday,” I get real hungry. Because Monday is “Prime Rib Night,” as people call it, at Mortimer’s.

Well, now I can get real hungry when I think “Tuesday” because Tuesday is now another Prime Rib Night at 590 North Perkins Road. That’s an extra evening for customers to enjoy the restaurant’s succulent prime rib special.

I was in Mortimer’s recently and ordered the prime rib medium rare because I wanted a certain shade of pink. To me, there are few things as delicious as prime rib paired with horseradish. So, I dipped just about every bite of meat into my little cup of horseradish. 

I also ordered a baked potato — because I think you just have to order a baked potato slathered with butter when you order prime rib. Everything was delicious.

Prime rib dinner at Mortimer’s (Credit: Michael Donahue)

I think my first prime rib dinner was at the old Fred Gang’s Meat Market restaurant on Airways Boulevard. I remember being taken there for dinner on my 30th birthday as a ruse. My surprise party was at the old Bombay Bicycle Shop. My date wanted me to think she was just taking me to dinner and then we’d stop by Bombay afterwards for drinks. But we arrived late to Bombay. Like about an hour. I still remember the bored faces of the party guests when we walked in. I blame it on the prime rib lingered over it at Fred Gang’s.

For many years, you could get a prime rib sandwich as a special on Wednesdays at Mortimer’s. I took the meat off the bread and ate it just like I would on a Monday night.

I asked the extremely popular bartender Mark Esterman why Mortimer’s added another prime rib dinner night. “The reason was Mondays were so crazy busy,” he says, adding Tuesdays were kind of slow. “We were trying to figure out something else to make Tuesdays and other days busier.”

They added prime rib on Tuesday about seven weeks ago. “And the price doesn’t hurt,” Esterman adds. The prime rib comes with a side and salad for $27.99.

And, I was happy to hear, I can still get that prime rib sandwich again on Wednesday “…if we have anything left on Wednesday,” Esterman says. “Last week, there wasn’t anything left. The week before there was enough for six sandwiches.” 

As for a new Wednesday night special, Esterman says, “We’re talking about possibly doing a lobster roll on Wednesdays. That’s just one idea we have for Wednesdays.”

I’ve had one lobster roll in my life. That was after a trip to Maine for a wedding. I ordered one at the airport so I could say I tried one. If they start selling those at Mortimer’s, that’s going to be a good reason for me to get real hungry when I think “Wednesday,” too.

Prime rib on Mondays and Tuesdays at Mortimer’s (Credit: Michael Donahue)
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Hungry Memphis

FOOD NEWS BITES: Hints About Upcoming Felicia Suzanne’s Restaurant

Me and everyone else can’t wait for Felicia Willett-Schuchardt to open her new restaurant on South Main.

In addition to her cooking, Willett-Schuchardt, owner of Felicia Suzanne’s Restaurant, is also good at whetting people’s appetites with hints about her new restaurant.

Willett closed the former Felicia Suzanne’s at 80 Monroe Avenue in 2022. Work has been going on at the new location at 383 and 385 South Main Street.

On October 21st, she posted on Facebook: “Our new sign is officially up and we couldn’t be more excited to share a glimpse with you! Though it’s not lit just yet, it’s already adding some sparkle to 383 South Main.”

“Stay tuned — we’ll flip the switch soon!”

A couple of days before this post, Willett-Schuchardt asked her Facebook friends which china she should select for the new restaurant.

Well, we’re ready for her to flip the switch on the front door and let us in. Then, put some food on those plates. Like her fabulous Sunday Sugo and risotto. We’re hungry!