Rendering of the Belle Meade Social entrance (Credit: DCA)
Anyone need an extra order of Parmesan truffle fries for the table? The upcoming Belle Meade Social has you covered, alongside plenty of other refined American favorites.
Named for the surrounding residential neighborhood, Belle Meade Social plans to open this spring at 518 Perkins Extended. The menu aims to deliver contemporary and elevated takes on classic American cuisine; look out for the Belle Meade burger, a spicy tuna stack, Asian chopped salad, and brick chicken.
Founding partners Jules Jordan and Paul Stephens are leading the effort alongside executive chef Eric Ingraham, who most recently has worked with Pimento’s for the better part of a decade. “We’re excited to add to the energy of the Poplar-Perkins corridor and serve as a destination for everyday yet upscale dining,” said Jordan in a statement. “Whether for business lunch, happy hour, a special occasion, or family dinner, we’re creating a space that can authentically serve as everyone’s neighborhood spot.”
Belle Meade Social will feature lunch, dinner, and late-night dining. The Garden Room can accomodate fine dining for a nice evening meal, while the expansive bar is perfect for a more casual night out. Meanwhile, the Tuckahoe Room is available for private receptions and cocktails.
More info, such as the full menu and hours, will be available closer to opening, so stay tuned.
The Brick Chicken (top) is one of Belle Meade Social’s featured dishes. (Credit: DCA)Steak Noodle Salad (Credit: DCA)Tuna Salad (Credit: DCA)
Peggy Brown with a package of her fish breading, now available online (Credit: Michael Donahue)
Peggy Brown, meet e-commerce.
Brown, 74, chef/owner of Peggy’s Heavenly Home Cooking restaurant, is now selling “Ms Peggy’s Just Heavenly Good Gourmet Fish Breading” online at mspeggysjustheavenlygood.com.
Her breading comes in four flavors:
Hot and Spicy — “I cannot tell you everything that’s in it,” Brown says. “It’s got cayenne pepper in it, let’s put it that way. Black pepper and cayenne.”
Cajun — “A little spicy, but not too spicy. Cayenne and paprika in it.”
Lemon Pepper — “Basically, it’s got salt, black pepper, and it’s got dehydrated lemon peels in it.”
Regular — “It’s got the flour and the meal. Got white pepper and seasoning salt.”
And that’s all she’s going to reveal about the ingredients in her fish breading, which went online about a month ago.
“Well, the history of the fish breading is it’s been in the family for two or three generations. Back in the day, my dad and them ground up their own meal. And my grandmama made her own fish breading. Back then we went to the pond and fished and fried fish and everything. My grandmama cooked fish all the time. Most of the time bream and catfish.”
Her grandmother made her fish breading out of yellow meal, self-rising flour, salt, black pepper, and red pepper. “My grandmama would mix it up in a big old bowl and when dad and them would get through cleaning fish and washing them, she’d put them in that bowl and roll them around in that meal and drop it in that big black skillet and fry that fish.”
Brown used that same recipe until she got a job as a cook in the employee cafeteria at The Peabody in the early 1990s and met noted chef/journalist Burt Wolf, who was the hotel’s head chef. “He told me all about different spices. All kinds of different spices you could mix together that have a good taste.
“When I got my restaurant, I started mixing the fish breading together, but I added different spices. And everybody has loved that fish breading.”
Peggy Brown with her daughter, Katina Brown, and granddaughter, RaShondrea Alston (Credit: MIchael Donahue)
Customers always ask where she buys her fish breading, Brown says. “I told them I didn’t buy this. I make it.” And their response usually is, “Girl, you need to be selling this stuff online.”
“I decided to put it online. I made up my mind I wanted to do it over a year ago, but I never put it online. So, a friend of mine was eating fish and he said, ‘Miss Peggy, you need to get this stuff online.’ He decided he would do the website for me. Ronald Jackson did the website. He bought the domain for me.”
They went online and Jackson picked out the plastic bags. And he designed and printed the labels. “But I told him how I wanted it.”
She wanted angel wings on the label to go along with the “heavenly” in the name. “I told him I wanted wings on the side, but he decided to put the wings on me. I just wanted the wings basically on the packaging. He said, ‘No, Miss Peggy. I got another idea.’”
Brown wants to eventually get her products in Kroger and other stores. “I’ve got a couple of things going on.”
For now, her fish breading is available online or at her restaurant at 326 South Cleveland Street.
Brown isn’t stopping with the fish breading. “Oh, we’re going to put other products on the website. We’ve got a lot of people who love the turnip greens. We got people that drive all the way from Nashville to Memphis to get these turnip greens. They have a fit about these turnip greens. They said, ‘I can’t find any turnip greens like these. They’re the best I ever put in my mouth.’ They want me to put those turnip greens and candied yams online.”
Which is do-able, Brown says. “Now greens and yams, I can freeze them and ship them anywhere in the country. You can freeze greens. You can freeze yams.”
She wants to package them in two and four-pound containers. But, she says, “This is something we aren’t doing yet.”
Brown is working on getting a Midtown kitchen space, where she can prepare and package her products. It also will serve as as a store. “We’re going to have a kitchen, but we’re also going to have a retail space where you can come in and pick up your banana pudding, come in and pick up your greens, come pick up yams. I’ll cook them. All you do is order them online. Or call me and I’ll cook them.”
Her famous banana pudding is an item that will strictly have to be picked up. She can’t ship it. “Banana pudding is something you can’t freeze. If you freeze banana pudding, it isn’t ever the same when you thaw it out. When you freeze bananas and thaw them out, the bananas usually turn dark.”
Fried catfish with greens and yams at Peggy’s Heavenly Home Cooking restaurant (Credit: Michael Donahue)
Tops Bar-B-Q to open in Cordova in June (Credit: Dylan Dunn)
Tops Bar-B-Q is on a roll. Or maybe a “bun” would be more accurate. The Memphis-based company is opening its 18th location in June.
“We’re building in Cordova,” says Hunter Brown with Tops Operations LLC.
The new restaurant will be at Germantown Parkway and Cordova Road. The company is building on one acre of the parking lot of Memphis’s Incredible Pizza Company at 1245 North Germantown Parkway, Suite 104.
Tops opened its 17th location — 4199 Hacks Cross Road — on February 14th.
They’ve wanted a location in Cordova as much as they want locations in Collierville, Arlington, and other places, Brown says. “This just came first.”
They want to open new restaurants in areas where customers who were used to having a Tops Bar-B-Q in their neighborhood are moving, Brown says. For example, if a customer grew up with the Tops in Frayser and now lives in Cordova, they “deserve to have their own.”
The original growth spurt was in the late ’60s and early ’70s when Tops opened restaurants in quick succession on Thomas Street, Summer Avenue at National Street, Lamar Avenue, Union Avenue, and Frayser Boulevard.
Tops continued to open restaurants over the next 30 years, but began its current growth spurt in 2021 with its restaurant at 6745 Stage Road in Bartlett and then Hacks Cross Road. “The trajectory is adding up to two locations a year until we feel like we have fulfilled the needs of Memphis and the surrounding areas.”
They’re not stopping to take a breath after Cordova. “When we open Cordova, we plan on breaking ground somewhere else.”
Tops Bar-B-Q opened in 1952 in Memphis. “Rhodes at Getwell is the oldest store open. The first store doesn’t exist anymore. It was about two miles north of where our Sycamore View and Macon store is now.”
As for the upcoming Cordova location, Brown says, “There will be definite features to the new Tops, which will face Cordova Road, including a “a dual drive-through to enhance speed of service.”And, he says, “We’ll open the restaurant with breakfast to meet the needs of the surrounding area and those commuting to work.”
Breakfast is currently available at nine Tops restaurants. “It’s still evolving. But the plan is to open new restaurants with breakfast.”
Brown says the restaurant is a long-time favorite. “Memphis as a community is faithful. You see it when the Grizzlies are winning. When the Tigers are hot. They support Memphis things.
“The reality is Memphis supports Memphis. And they know that although we are growing and big, we’re still a hometown locally owned company that’s been in their family and generations for many years. And every day when I’m inside a Tops whether it’s Frayser Boulevard or Summer National, someone is coming up to me with a story about how they and their family and friends came in wherever after school and ate.
“There’s so much nostalgia. And merely from just being around so long, it builds camaraderie. That doesn’t exist for national brands.”
Robot servers come to El Porton Mexican restaurant. (Credit: Alice Kerley)
I heard El Porton had robots — as in mechanical creatures — to serve food. So, I asked family members to join me the other night for dinner at the Mexican restaurant in the Poplar Plaza shopping center.
Sure enough. They have two robots, which they call “Bella I” and “Bella II.” They are programmed to bring your meals to your table.
“I’m glad the robot brings tortilla chips and not micro chips,” my quick-witted nephew said.
My niece Alice Kerley and I took videos of the robotically-served dinner. I had the chicken enchilada dish called “Yolanda.” I also had guacamole and a horchata (large, no ice) to drink. Everything was delicious.
But I had to wait a bit for my dinner because, unfortunately, I showed my great-nephew, Bennett Michael Kerley, who is 2 years old, how to press the “Finish” button, which sends the robot back to the kitchen. As a result, I thought my meal was going to cost around $13.50 for the food and drink, plus $15,000 or so for the robot.
But we had a great time. And we can’t wait to get back to see Bella I and Bella II again.
El Porton is at 3448 Poplar Avenue.
So, here’s the video I made, which gives you more information about the robots and our dining-with-robots experience.
Robots — they’re like cute cats — are serving at El Porton on Poplar Plaza.
Some of the wall decor from the second Elwood's Shack location at 4040 Park Avenue (Credit: Tim Bednarski)
Get ready for a second location of Elwood’s Shack, home of those mouthwatering steelhead trout fish tacos as well as mouth-watering barbecue, pimento cheese and, well, you name it.
Elwood’s Shack Park is going to be at 4040 Park Avenue, site of the old Consignment Music, says owner Tim Bednarski. The restaurant will be “right across the street” from the Loewenberg College of Nursing, he says.
And it’s going to be “five times bigger” than the Elwood’s Shack at 4523 Summer Avenue, Bednarski says. That location is 1,100 square feet. This one is 5,000 square feet.
Elwood’s Shack Park, scheduled to open March 1st, will seat between 90 and 95 people as opposed to about 25 or so at the other restaurant.
“Roger Sapp from Central BBQ bought it (the building) two years ago. We talked about doing something off and on.”
And, Bednarski adds, “He approached me about six months ago to put a second Shack location there.”
Like the other location, Elwood’s Shack Park will feature breakfast, lunch, and dinner. “We’ll do the exact same menu as the Shack, but also have a high-end barista coffee bar.”
They also will feature items from Bednarksi’s old Elwood’s Shells restaurant in Cooper-Young. These will include desserts.
“This is a great location,” Bednarski says. “Audubon Park is under construction. They’re about to begin a new tennis center, a new clubhouse next to Dixon (Gallery and Gardens).”
And, he says, “I used to live in the neighborhood behind this location. I lived on Graham. It’s the first place I owned a home 30 years ago. I’m excited to come back to this neighborhood and revitalize it.”
Bednarksi hired Reuben Skahill as managing partner for Elwood’s Shack Park. “I think he’s fabulous for our business. Fabulous for our brand.”
Elwood’s Shack will continue to expand, Bednarksi says. “I have a location in Texas I’m working on currently. I don’t have it open.”
He’s also planning “maybe a fourth location in Mississippi. We’re talking a couple of years.”
Bednarksi had a deal to open one in Southaven, but it got canceled during the pandemic. “I’d like to go back there.”
Jimmy “Sushi Jimmi” Sinh is hitting the road with his new bright red “Poke Paradise” food trailer tonight, January 26th.
And that’s heavenly news for Sushi Jimmi fans.
“I’ll be at High Cotton brewery,” Sinh says. “I’ll be serving from 5 to 8:30 p.m. But if we have a huge crowd, I’ll be serving a little bit later if I need to.”
He’ll be selling poke as well as sushi on his trailer. “Poke is diced raw fish served with either a soy base or mayo base. I serve mine the more traditional style. I focus on the fish. Not a lot of sides.”
The only sides Sinh includes are edamame, seaweed salad or avocado.
He also will be operating out of his Poke Paradise shop at 5310 Crestview Road. “Whenever I’m not doing any private dinners or catering, we’ll be out on the food truck. When we’re not on the food truck, we’ll be at the shop doing to-go orders. You can always order from the shop. You can call it in or pick it up. We have DoorDash.”
As for where you can find Sinh’s food trailer, he says, “I’ll be all over the city. Right now I’ve got a lot of people calling me with certain locations.”
That includes neighborhoods, he says. “If the neighborhood gives me permission to do it, I’m open to it. We’re looking to give everyone a try.”
Sinh has no set time for when he will be setting up his food trailer. “It fluctuates. If we have any private parties throughout the week, we’ll be out three or five times a week. If we don’t have any parties, then we’ll be out five, six days a week.”
He ordered the 16-by-8-foot trailer in 2021 and got it the next year. He pulls it with his pick-up truck.
Sinh doesn’t have any stoves on the trailer. “It’s just a bunch of refrigeration. I’m not doing any propane stove or any type of flat top griddle. The reason I did it like that is because I want to focus on the strongest part of my career, which is, right now, the sushi side.”
He also doesn’t have to worry about employing a lot of staff. “The way I created this food truck is either I can operate it by myself or have an extra person on there. I shouldn’t need more than two people to operate the truck.”
For now, Sinh has a limited menu, which includes his two “hottest” selling poke bowls: Spicy Ninja and Fire Salmon. “I’m trying to get a feel of the crowd just to see what they want.”
What sells stays on the menu, he says. “It’ll be two or three months before I make an official menu.”
Spicy Ninja is spicy tuna, crab mix, avocado, sushi rice, and Arcadian greens.
Fire Salmon is fresh salmon mixed with spicy mayo and Kewpie mayo, a Japanese mayonnaise, which, he says, has “a little more flavor to it.”
He sears the salmon to add more flavor. “I sear it with my torch and it brings more flavor from the fish and mayo. And then I top it with eel sauce, masago, green onions, fried onions, and then furikake.”
Sinh will include “just a few” of his sushi rolls on his food trailer menu. “The ones that sell the best are going to be on it.”
The “Los Angeles,” one of the sushi rolls, is made with shrimp tempura, cucumber, spicy crawfish, crab stick, spicy mayo, eel sauce, sriracha, fried onions, masago, green onions, and furikake.
The “Los Angeles” sushi roll (Credit: Jimmy “Sushi Jimmi” Sinh)
He also will include his sushi burritos. “People love them. It’s a large sushi roll cut in half. And it looks just like a burrito. We have a dipping sauce you can dip with it on the side.”
Sinh is bringing back his Diablo sauce. “Just a very spicy hot chili sauce. Very thick. Made with a lot of different spices. It’s one of the sauces I had when I had my restaurant.”
He will include his “901” sushi burrito. “That’s a Memphis favorite. That is really a Memphis gem right there. I sell more 901s than any sushi burrito. That one has salmon, spicy tuna, crab mix, cucumber, avocado, and Arcadian greens.”
Sinh’s 901 sushi burrito (Credit: Jimmy “Sushi Jimmi” Sinh)
Sinh also will serve his Spicy Tuna Nacho Supreme, which is made with spicy Ahi tuna, crab mix, pico de gallo, avocado, tobiko and Doritos nacho chips.
Spicy Tuna Nacho Supreme (Credit: Jimmy “Sushi Jimmi” Sinh)
Sinh will keep people notified of his food trailer’s whereabouts at pokeparadise901 on his Facebook and Instagram pages. “Every day I’ll post all the information that’s needed. And they can call me.” He can be reached at (901) 604-0058.
Sinh’s future plans include getting a full-scale food truck. “I prefer a regular food truck. That’s going to be on my list. I want to be back on an actual food truck just because it’s more comfortable. I want to bring a full kitchen back later on.”
He used to have a food truck, but he wants the next one to be a “larger” truck.
“This time I want a 24-foot long one.”
High Cotton Brewing Co. is at 598 Monroe Avenue; (901) 543-4444
The Gray Canary, one of the restaurants owned by Andrew Ticer and Michael Hudman, is closing this week.
Asked about the move, Ticer says, “Not to say we might not open it some place else, but we’re definitely going to miss that hearth. It was a fun thing to cook on.”
The announcement was made on The Gray Canary Facebook page: “Memphians, this week (January 24-28) will be a celebration of the final week of service at The Gray Canary. As our lease comes to a close, we wish our friends at Old Dominick Distillery the best of luck as they expand their event space. The past five years at 301 S. Front St. have been memorable and we thank all of the staff and guests who have enjoyed the space over the years. Come hang out with us this week Tuesday-Saturday and celebrate everything we love about this special place.”
Another post reads, “The Gray Canary was born on a vision. From the very start, chefs and owners Andy Ticer and Michael Hudman stayed true to a dream of a restaurant in Downtown Memphis that encompassed energy, excitement, and fire. From the raw bar to the hearth, The Gray Canary is full of surprises.”
Fans of P.O. Press Public House & Provisions, take note: Chef Jimmy Gentry is about to be back in the kitchen.
Gentry announced Wednesday that he’ll be returning to the restaurant scene in early January with The Lobbyist, a new upscale restaurant on the first floor of the Chisca building Downtown at 272 South Main. The menu will showcase his specialty of globally inspired dishes, a few returning P.O. Press favorites, and an elevated wine list.
“We have put a lot of hard work into this concept and are looking forward to sharing The Lobbyist with everyone in 2023,” said Gentry, owner and executive chef at The Lobbyist and Paradox Catering and Consulting. “We will offer similar cuisine to that of P.O. Press including some old favorites, however I would say the whole menu is a bit more elevated. Stay tuned to the website and other media for the announcements of the staff.”
Inside, there are plans for an eight-person chef’s table that overlooks an open kitchen, while a private dining room can seat up to 20. The bar can accommodate 20 additional guests, and will serve a selection of craft cocktails with early and late-night happy hours.
The menu is still under wraps, but visit The Lobbyist website for updates over the next month.
Micah Dempsey, Stacy Hinkle, Samya Shawa Foster, and Christopher Galbreath at Belltower Coffeehouse & Studio (Credit: Michael Donahue)
Beginning Friday, November 11th, you can sip an earthy wine like a pinot noir while you spin an earthy stoneware bowl on a wheel at Belltower Coffeehouse & Studio. You’ll have a choice between red white, rose, and sparkling wine.
Or you can relax with a cocktail, including the Tropic of Capricorn, which is made of dark rum, Old Dominick Tennessee whiskey, sweet vermouth, and bitters.
And you can eat. Belltower will open its wine and cocktails bar with a special menu.
“We’ve entertained this idea for a long time,” says Micah Dempsey, 24, who co-owns Belltower with Christopher Galbreath, 25.
Now, Dempsey says, they’re “in a position to do it really well. We’re always looking for a way to better activate our evening hours. Cater to our community in ways they will enjoy. People have been asking us to do this for a while.”
And, he says, this is “a perfect fit.”
They will utilize the same bar and coffee shop area for the wine bar, Dempsey says. They’ll close the coffee shop at 5 p.m. and open the wine bar with a variety of wines, cocktails, and a limited menu.
“It’s a very fun food menu. Not a full meal menu. It’s more of a board base: appetizer and charcuterie base.”
The “Snacks” will include hummus, broiled elote fondue, roasted olives and burrata, and roasted cauliflower and lemon tahini. The “Boards” will include “Hearty,” which consists of sausage, gruyere and cotswold cheese, grainy mustard, crackers, and house-made pickles. Desserts will include caramel apple cheesecake, creme brûlée, German chocolate pie. They also will have a s’mores bar. The s’mores, made with chocolate and marshmallows, will be served with ice cream.
They hired Samya Shawa Foster as kitchen manager, Claire Arrison as wine bar manager, and Stacy Hinkle, who put together the dessert menu.
The room, which by day will be the coffee shop, will not physically change at night. But, Dempsey, says, “The lights are definitely dimmer. A classier setting.”
And, he says ,“We’ll have table service. We’ll have a wait staff going from table to table.”
Customers can still order coffee at night, Dempsey says. “We will have a small coffee menu. Not as robust as what we serve throughout the day, but we will have several coffee options.”
And, yes, potters can sip wine or coffee as well as eat while they work on their creations. “All our pottery class instructors are ABC certified and able to serve this menu.”
Belltower originally opened in 2016 in a storage unit, Dempsey says. “We launched our actual retail location the summer of 2017. That was Minglewood Hall for three months. We moved to 549 South Highland that fall.”
But everything came to a halt during the pandemic, he says. They were closed from March to August 2020. “We decided to permanently close for a while. It was crazy rough on us. I got a job at FedEx and started throwing boxes. And then the opportunity to move down the street presented itself and we moved about five doors down. We closed down the other one and expanded this.”
Now Belltower encompasses three addresses: 525, 529 and 531 South Highland Street. “The coffee shop, restaurant, and wine bar is all in the first space. Our community pottery studio and teaching pottery studio is in the second space.”
Nicholas Nolen kicks back at the coffee shop/wine bar/restaurant at Belltower Coffeeshop & Studio (Credit: Michael Donahue)Teaching pottery studio at Belltower Coffeeshop & Studio (Credit: Michael Donahue)Community pottery studio at Belltower Coffeeshop & Studio (Credit: Michael Donahue)Robin Marsh of The Dharma Witch working at Belltower Coffeeshop & Studio (Credit: Michael Donahue)Community pottery studio at Belltower Coffeeshop & Studio (Credit: Michael Donahue)Zac Taylor, Jo Nathan, and Angus Thacker in the coffee shop/wine and cocktail bar area of Belltower Coffeeshop & Studio (Credit: Michael Donahue)
Their “handmade production facility” is in the third space. This is where Belltower’s production team makes handmade mugs “for companies nationwide, across the country, for all kinds of businesses and nonprofits to retail, gift, and fund with.”
The mugs feature the company’s logo on the side, Dempsey says. The team of 10 potters make 400 pieces a week. “We get some customers who buy 1,000 mugs plus.”
Hand-made production facility at Belltower Coffeeshop & Studio (Credit: Michael Donahue)
They offer five different forms of mugs, which are made of stoneware, and 33 different glaze combos. “Everything starts with a ball of clay. A mug is made in one day. It’s thrown on a wheel, the logo is stamped and the handle attached.”
The mug then starts to dry. It has to be fired twice “to get its glaze color.”
It takes about three weeks from start to finish to complete a mug, Dempsey says. “We sold out through the end of the year in August.”
A large mug order will take about 20 weeks. “We hired three people in the last three weeks just to keep up with that awesome demand.”
So, where did the “Belltower” in their name come from? “It’s a throwback to a business started by college students. Bell towers are prominent on college campuses. [It’s] a tribute to the fact that we started in college. So, it’s really a tribute to our beginning.”
And, Dempsey says, “We want to be prominent in our community as well.”
Belltower Coffeeshop & Studio (Credit: Michael Donahue)
I had to try TWO of the new Tops Fire-Braised Chicken Sandwich with Memphis white sauce (Credit: Marlissa Newsom)
I ate chicken for the first time at Tops Bar-B-Q. That’s because I now can eat chicken at Tops Bar-B-Q. It’s long been a missing ingredient at the Memphis-based chain of restaurants.
The experience was delightful. I tried the new Fire-Braised Chicken Sandwich with Memphis white sauce, which recently was introduced at a few Tops locations. I ate mine at the Poplar spot.
It’s delicious. I knew it would be, so I ordered two sandwiches right off the bat. It’s a pulled — like Tops barbecue — sandwich, so it has that same consistency. And the sauce is creamy and good, with a little bite to it. Though there was enough sauce on the sandwich, I ordered extra sauce because I’m a slatherer. I even ate it right out of the container.
So, I guess you’d call me a fan of the new Tops food addition.
Tops’ Fire-Braised Chicken Sandwich with Memphis white sauce (Credit: Michael Donahue)(Credit: Michael Donahue)
The chicken sandwich, which is slated to come to all Tops locations in December, is currently available at the Southaven and Frayser Boulevard locations (as well as the Poplar location I visited).
Fire-Braised Chicken is chicken seared over fire, says Tops CEO Randy Hough. It’s topped with a Memphis white sauce, which was based on Alabama white sauce. Tops created its own version of Alabama’s creamy, tangy white sauce in house, but Tops “put a little twist” on it, Hough says.
“This sauce is very similar in terms of remaining really creamy and tangy, but there’s just a little bit of something different on the back end,” he says. “I don’t want to call it ‘hot’ or ‘heat,’ but there’s a little snap to it on the back end.”
And, he says, “It fits well in the city of Memphis. We do things a little unique.”
As far as Hough knows, this is the first time Tops has ever offered a chicken option. “Now it’s time. We said, ‘Let’s do a limited time special.’ We fell in love with this chicken product. A pulled chicken and sauce. It’s a great way to marry this together and give our guests an option for chicken.”
So, of course, I had to ask Hough, “What about selling Tops barbecued chicken some day?”
“Certainly we’ve considered that,” Hough says. “We’re not there today because we want to think this can stand alone on its own right now.”
Chicken will go great with Tops barbecue sauce, Hough adds. But they don’t want to “steal anything away” from their new chicken sandwich.
The Fire-Braised Chicken Sandwich with Memphis white sauce is currently available at the following Tops Bar-B-Q locations: 2288 Frayser Boulevard, 5144 Poplar Avenue, and 313 Stateline Road West in Southaven.
