Memphis Whistle is slated to open December 17th for to-go orders at its first brick-and-mortar location at 2299 Young Avenue. The space is slated to open as a restaurant/bar by the end of 2021.
What began as a drink delivery service during the pandemic blossomed into a space that owner Jef Hicks describes as a “quaint little house” with four rooms. He describes Memphis Whistle, which features a lounge space, dining space, and bar, as “lounge comfortable.”
“One of the rooms has a couch, a couple of chairs, and a little settee. That is super loungey. Another room has three tables, a little more of a standard look. Everything will be lower lighting from lamps,” Hicks adds.
As for the decor, Hicks says, “Most of the colors are very rich, royal, jewel tone, romantic colors — so you could look beautiful in there at all times, especially in the evening.”
The exterior of Memphis Whistle is a rich purple, accented with turquoise. “You won’t miss it,” says Hicks. “You would have to try really hard to miss it.”
Also working with Hicks at Memphis Whistle are his wife, Amanda Hicks, who handles the office duties, IT, and accounting; and Winifred Henry, who Jef says, is “in charge of it all.” Jef and David Parks began the original Memphis Whistle. Parks will be bartending at the soon-to-open McEwen’s Memphis.
Describing the drinks, Jef says, “Mine are more the Prohibition-style cocktails.” These would be “the old typically heavier booze” drinks like the Boulevardier and the Vieux Carre.
And, Hicks says, “I will be continuing to feature the Memphis Whistle cocktail recipes that brought us notoriety.”
He described the drinks as “seasonal fruit forward with herbal tastiness and plenty of booze.”
Kyle Gairhan is executive chef. “We are concentrating on smaller fare along with sandwiches and burgers,” Jef says. “And finger foods and tater tots. We are going to make our own chips to go with all the sandwiches. We make our own barbecue sauce. We cook our own pork. We’re going to be making our own brisket. We’re trying to do as much as we can in house.”
And, Jef says, “We will try to support local farms or small businesses as much as possible. That’s really important. To keep the dollars local.”
Even the art on the walls is local. Featured artist Celeste Rachele did the pieces, which are for sale. “I want to support local art, food, drinks, produce,” says Jef.
