Tag: Jeff Johnson

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Food & Drink Hungry Memphis

Local on the Square Closing, Madison Tavern Moving in

In November, Madison Tavern will take over the space of Local on the Square, which will close October 28th. (Credit: Tim Quinn)

Local on the Square will close Saturday, October 28th, and Madison Tavern will take over the space at 2126 Madison Avenue in November.

“We’re hoping to be open — if dreams come true — for Thanksgiving,” says Tim Quinn. He and his wife Tarrah are the new owners. “Probably a couple of weeks afterward if things don’t go perfectly.”

Describing Madison Tavern, Tim, who also owns Local on Main Street with his wife, says, “It will be a neighborhood place. I want it to be a nice spot — something that can be for a nice occasion to go out, but also casual enough to go to every day if you live in the neighborhood or nearby.”

He doesn’t want to compare Madison Tavern to Local on the Square, which he describes as “iconic,” but he wants to keep that same “cool atmosphere. We’re trying to create that same feel where people can come in and they’re comfortable and just hang out.”

Tim wants it to be the place where people can go if they’re planning to stay for dinner or drinks or go somewhere else before or after. If they’re not staying for dinner, they can get drinks before going across the street to dinner at Porch and Parlor or to see a show at Lafayette’s Music Room, he says.

As for Madison Tavern’s fare, Tim says, “I want to try to keep a fairly small menu. Some burgers. Some sandwiches. Some nice dinner plates. As much of it from scratch as possible. Locally sourced whenever we can. Downtown, we put some hydroponic towers in. We’re growing our own herbs.”

He plans to “offer some strong seafood” items, including catfish, which has been a “huge thing” at Local on Main Street.

Tim also wants to include beef. “I’m sure a beef tenderloin. Or a filet. But big steaks don’t tend to go over. People come in, they’re wanting to get a nice meal, willing to spend money, but they want to be in and out in 30 minutes: ‘I’ve got a show to see.’”

Madison Tavern will offer specials, which will depend on what is locally sourced that week. “We want to have a solid menu. A couple of daily specials.”

They will be open for dinner only around 3 p.m. during the first week, Tim says. “We want to catch that happy hour crowd. We’ll have nice happy hour specials. Small plates.”

He plans to stay open until 1am on Thursdays, Fridays, and Saturdays, but “be out of there by midnight” the rest of the week.

And he wants to have “a very welcoming atmosphere and specials” for service industry people who want to grab some food and drinks when they get off work. He wants to “keep those guys happy. They work hard.”

As for the decor, Tim says he wants Madison Avenue to have “a lodge feeling. There will be some stained glass chandeliers. I want to put some copper, tin tiles on the ceiling. Change the colors of the booths, the walls. Some hunter greens and burgundies. Then some blues. A couple of different neutral colors. Anything we can change, we’re going to change. We want it to be obvious that somebody’s come in and done something different.”

The Quinns also owned Memphis Clover Club, but Tim says, “The lease came up to be signed. I wasn’t willing to commit that much longer. I dropped out of that lease. I closed that one down at the beginning of last week.”

Local on the Square opened October 2012, says owner Jeff Johnson, who now lives in Santa Rosa, Florida. “We had a great run and enjoyed it,” he says. “But part of it was not living in town anymore. And trying to manage it from afar. It wasn’t what I wanted to continue to do. I’ve got some other business interests I’m concentrating on.

“I’ve had a lovely time in the 30 years I’ve been in the restaurant business in some capacity. Maybe one day down there in Florida or another town, I’d like to get into it again. Right now in my life I’m concentrating on real estate development and short-term rentals. Which is where I’d like to concentrate my efforts.”

He’s not disappearing from Memphis, though. “I still have a home in Memphis. I’m not going to be a stranger, by any means. And if Tim needs any advice along the way, I’ll offer that, too.”

And, Johnson says, “I think he’s going to do well.”

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Food & Drink Hungry Memphis

Local Restaurateur Launching AM PM Coffee Bourbon

Jeff Johnson (owner of Local) is launching a new Memphis-made bourbon whiskey.

Bars and restaurants across the city will be welcoming a new addition to shelves this season: AM PM, a bourbon whiskey infused with 100 percent fair-trade Arabica coffee beans, Madagascar vanilla, and a touch of pure cane sugar.

Local restaurateur Jeff Johnson (owner of Local and the soon-to-open Parish Grocery) has been developing the coffee-infused bourbon over the past two years and is releasing it across the city in the coming months, scheduling a series of events to introduce people to the product.

“We’re very excited about this,” Johnson says. “I’m going to be doing a lot of tastings.”

Johnson is betting that fans of bourbon and coffee alike will enjoy its robust flavor. AM PM is an easy sipping whiskey; the overall taste is “bourbon-forward,” and the coffee flavor is subtle and almost chocolaty. Though coffee is actually a fruit, Johnson and his team went out of their way to avoid creating a fruity whiskey. Instead, after multiple samplings, they opted for a flavor profile that’s warm and malt-like, rather than too sugary and sweet (as is the case with a lot of flavored bourbons). The result is a smooth, rich, flavorful bourbon that tastes delicious when mixed with coffee-based drinks or paired with a favorite dessert. AM PM also makes for an excellent addition to fall and winter cocktails, warm or cold, or chilled in a tumbler all on its own.

Beyond just its flavor, this coffee-infused bourbon has a lot of Southern personality. Johnson explained that the motto printed on the bottle (”Memphis, Tennessee: Ain’t No Place I’d Rather Be”) is “a nod to the Grateful Dead,” and that everything is distilled and bottled locally. “Even the label is printed in Memphis,” Johnson says.

Whether you’re looking for something to warm you up near the campfire, give you an extra jolt at brunch, or simply liven up your favorite seasonal drinks, AM PM is aiming to be a crowd-pleaser. So far, you can find it at Local and Hi Tone, with more bars and retailers to come. You can also follow @ampmbourbon on Instagram for the latest.

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Food & Drink Hungry Memphis

Jimmy John’s Going in Agave Maria Space

Sandwich chain Jimmy John’s is going into the old Agave Maria space on Union in Downtown.

Alex Turley of Henry Turley Company, which leases the space, says it was a matter of finding the right business for the spot, locally owned or a chain.

He points to Cafe Samovar, a 15-year tenant in that space. It was a Russian restaurant that closed in early 2006. After that, a number of restaurants have moved in but didn’t stick. The latest was Agave Maria, an upscale Mexican restaurant that specialized in tequila.

Agave Maria was opened in 2015 by Jeff Johnson of Local. It closed for several months in 2017-18 and reopened briefly with a more standard menu but the new take didn’t take.

“We couldn’t find a local tenant that could make it work in that space,” says Turley.

The space, at 83 Union, is a prominent one. It’s next to Parking Can Be Fun and near the Main Street Mall and the Cotton Exchange Building. 


The point, says Turley and the Downtown Memphis Commission (DMC), is that the business succeeds, whether it be a chain or not. (Plus, he says, Jimmy John’s sandwiches are good.)

A statement from the DMC:

“Like most Memphians, the DMC staff and board appreciate the predominance of locally owned retailers and restaurants in our Downtown core. However, we strongly favor activated space over empty storefronts in all cases.

“And we warmly welcome chains into the mix in those cases.”

The plan is to open sometime in August, according to Jacob Davis, a representative of the owner of the franchise.

The franchisee, Travis Vannatta, has 15 Jimmy John’s, with several in Memphis, North Dakota, and Minnesota.

Davis says the appeal of the Jimmy John’s franchise is the company’s culture. “Everybody who works for Jimmy John’s buys into the brand, not the sandwiches,” he says. He says it’s the sense of teamwork that sets it apart.

Jimmy John’s is known for its “Freaky Fast, Freaky Fresh” approach. “Everything inside our four walls is done with speed,” Davis says. He says that customers can get their sandwiches as fast as 30 seconds with delivery in as little as 15 minutes.

Davis suggests the Italian Night Club sandwich. It’s salami, capicola, ham, and provolone with onion, lettuce, tomato, mayo, oil & vinegar, and oregano & basil.

“That sandwich is absolutely amazing,” he says. “I highly recommend that for first-time customers. It gets them hooked.” 

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Food & Drink Hungry Memphis

Oshi to Rebrand

Oshi closed yesterday and will reopen in the spring as a new concept, according to owner Jeff Johnson.

Johnson says he’s excited about the move, but won’t go into too many details until everything is “on paper.”

Johnson will say that he and Farmhouse Marketing started with several ideas for the space and have narrowed it down to one. He says he sees it as a casual place with counter service and grab-and-go.

Johnson wants something “good for downtown,” something with “expanded offerings,” and not just burgers, which are plentiful downtown.

But don’t count Oshi out yet. “We love the concept of Oshi — the design, the menu,” Johnson says. They are considering a move. “Out East might work better.”

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Food & Wine Food & Drink

Changes Coming to Agave Maria and Second Line

CREDIT: Justin Fox Burks

Jeff Johnson has a hard time sitting still.

In 2010, he opened Local Gastropub in the old Sauces restaurant space downtown. Two years later, he expanded the concept to Overton Square. In 2014, he introduced a burger bar with an Asian twist in the form of Oshi Burger Bar on Main, and last year, Agave Maria opened its doors, offering Mexican-style dishes in an enchanting setting downtown.

Also in there are his recent event and pop-up restaurant space the Green Room on Overton Park, the Lousiana-style food truck Parish Grocery, forming the consulting group RFJ Concepts, assisting other restaurateurs with menu designs, traveling, and other stuff.

Recently Johnson sunk his teeth back into Agave Maria, and this week the industrious restaurateur launched a new menu at the establishment on Union.

“It’s exciting the direction we’re going back to,” Johnson said at the Brown Burch-prepared fund-raiser for Best Buddies hosted at Agave March 1st.

The direction is east, as in Vietnamese and Thai, while maintaining the Latin American base.

“We’re getting away from heavy Mexican and going for more of a fusion idea while still pulling from Latin American influences,” Johnson says.

He plans on keeping the crowd-pleasers, including his tacos, tortas, and the very popular build-your-own burritos, but patrons can plan on dining on Pork Belly Confit in soy barbecue broth with black bean puree, radish salad, and chili oil ($9) or Seared Tuna Tataki with chili lime salt, crisp garlic, radish jalapeño, ponzu, and cilantro oil ($12).

He’s most excited about offering small plates for sharing.

“When I go out to eat, the best part is being able to share things. With three people, rather than having three entrees, you order a bunch of food and share it,” he says. “How many bites do you need to say you tried something?”

There will be a few changes to the interior, replacing sconces, adding bar stools to the window to create a patio feel, and, of course, some new saints.

“We might have to retire one of our saints,” he says of the prayer candle-inspired poster and candle designs honoring Memphis saints such as Al Green, Aretha Franklin, and B.B. King.

He’s launching an online store to purchase said merch, along with several other items from his various projects.

“My intent is to be an awesome restaurant first with amazing dishes made with fantastic ingredients that you don’t see that often,” he says.

“I travel quite a bit. I have a thirst for knowledge, and I want to offer something fun and exciting.”

Agave Maria, 83 Union, 341-2096

agavemariacantina.com

Kelly English spins a lot of plates. Has his fingers in a lot of pies. Wears a lot of toques. You get the idea.

There’s his repeat award-winning Restaurant Iris, its more casual counterpart the Second Line next door, Magnolia House on the Gulf Coast, and, most recently, a second Second Line in the town of his alma mater, Oxford, Miss.

This Friday, English will fulfill a long-time dream of his — to offer casual New Orleans dining for lunch at the Memphis Second Line location.

“When I opened the Second Line, one of the things I really wanted to do was to present outside of New Orleans what you can get every day at your average casual restaurant in New Orleans,” English says. “I’ve been thinking about that for years.”

The O.G. devotees of this world can now have a roast beef gravy and French fries po’boy before 5 p.m. In fact, they can have one between 11 a.m. and 11 p.m. on the weekends, and 11 a.m. and 10 p.m. on school nights.

English will first offer his menu for lunch Friday, March 11th and Friday, March 18th, then officially open for lunch every day on Friday, March 25th.

“I think the Second Line screams lunch,” English says.

The Oxford site has offered lunch since it launched in August, another dream from way back fulfilled.

“I’m an Ole Miss boy. That’s what brought me here,” English, a Louisiana native and 2001 graduate of the University of Mississippi, says. “Getting to open a Second Line there has been so cool for me personally. It’s great to be able to go down there and be a part of that community like I’m a part of this community.”

English plans on offering lunch specials; a $10 po’boy special, which includes half a po’boy — either the O.G., the Fried Mississippi Catfish, or the Verno (chicken) — a grocery (side), and a soft drink, tax included; cups of gumbo; and red beans and rice.

“The restaurant I grew up in [R & O’s] inspired what the Second Line is. It’s my baseline. It’s just really good casual New Orleans dining. It started in my eyes there,” he says. “I’m really excited about us doing this. One of my favorite things about the Second Line is showing people what an everyday restaurant in New Orleans is, without any pretense and not putting a spin on anything. The Second Line says a lot about who I am.”

The Second Line, 2144 Monroe,

590-2829, secondlinememphis.com

Categories
Food & Wine Food & Drink

A New Day for Newby’s

CREDIT: Justin Fox Burks

Larry Thompson knows how to throw a party.

In fact, he’s so good at it that his neighbor asked him to come bartend for him, and for two and a half years, Thompson helped keep the party rolling at his neighborhood bar, Newby’s.

Life went on for Thompson. He graduated from the University of Memphis, moved to Boulder, Colorado, and opened his own business, a hot wing delivery place, South Mouth Wings, that stayed open until 3 a.m. and raked in the dough.

In the meantime, Newby’s closed on November 19, 2014 — a dismal day for his former neighbor, Todd Adams, and the numerous Newby’s devotees, until Thompson got word that he might could help bring Newby’s back to life.

By August he had sold his hot wing business and was back in Memphis.

After several months of moving bathrooms, opening up alleyways, installing garage doors, and landscaping, Newby’s is back on the University District map and has a whole new outlook (and much of the same heart).

Justin Fox Burks

Larry Thompson is keeping the party going at Newby’s.

“We tried to give it a facelift while doing as much as we could to keep it the same,” Thompson, 29, says.

Perhaps most importantly, the bathrooms are no longer in an alleyway.

“Girls don’t care about how cold your beer is. They want to know what the bathroom is like,” Thompson says.

The brand-new bathrooms are now conveniently situated in the southwest corner of the establishment.

Thompson installed an entirely new kitchen, one expanded further back with a walk-in cooler, new ventilation, and a keen pizza oven.

“I have a super pizza oven. It cooks the pizzas so fast. I’m in love with our pizzas,” Thompson says.

Much of the menu is the same with a few enhancements and some fine-tuning.

“It’s bar food with a twist,” Thompson says. “We’re really more aiming for speed.”

They still offer their Ribeye Sandwich but with blue cheese butter and horseradish mayo on a brioche roll. The Triple Bypass made the cut, with eight ounces of Angus burger, ham, turkey, bacon, Swiss, cheddar, and a fried egg. And it wouldn’t be Newby’s without the MCS, the chicken breast marinated in the Newby’s secret sauce (which if, as stated on the menu, you “ask nicely, [they’ll] probably tell you”. Oh, and you can find Willy’s Chili too.

Thompson brought in Jeff Johnson, of Local, Agave Maria, and Oshi Burger acclaim, to consult with him on the menu and to help train his staff, which numbers close to 35, and just figure the ins and outs of the new Newby’s.

“I worked at Newby’s for about nine years. I trained Larry. When he opened his business in Boulder, I went out there to help him open,” Johnson says. “I’ve helped him train his kitchen staff, work up the menu, and with cost analysis.”

As far as the menu goes, they wanted to honor the 40-year-old institution that Newby’s became.

“We’re not reinventing the wheel. We wanted to go back and pay homage to the old menu, but we shaped it up and made it a little nicer. It’s good food items with great ingredients done well. We use fresh ingredients, and hand-cut and hand-bread our chicken tenders and portobello fries. It’s fun, quick, and easy bar food with quality ingredients.”

“I wanted to surround myself with the best of the best on my team,” Thompson says.

Other changes include moving the back patio indoors to the front of the building where Thompson installed a garage door, which he opens seasonally; a media wall with four large, flat-screen TVs; and the latest in serving draft beer, the Bottoms Up Beer Dispensing System, where beer is poured by fitting a plastic cup with a hole in the bottom onto the dispenser and then is held in place with a magnet.

“There is no waste, and it’s fast,” Thompson says.

Thompson says he’s happy to be a part of the Highland Strip renaissance taking place in his old stomping grounds, and welcomes all the activity.

“We’ll be getting a steak restaurant, and with Loeb buying all of this property and fixing it up, it’s going to be like Overton Square.

“November 19, 2014, was a horrible day. It was like a funeral. There was so much love for this place. I had the opportunity to come in and save it, so I’m going to do as much as I can to keep it the ‘college bar you never graduate from,'” Thompson says.

Newby’s hours are 11 a.m. to 3 a.m.

Newby’s, 539 Highland, 730-0520

newbysbar.com

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Food & Wine Food & Drink

Now open: Agave Maria and Tamp & Tap Triad.

CREDIT: Justin Fox Burks

As chefs go, Russell Casey may be one of the most undervalued properties in the city. Since 2013, he’s been turning out top-notch pub grub at Local. Then, earlier this year, he started beating other area chefs to win cooking contests — first place for his bouillabaisse in February, second place for his ceviche in June.

All this from a guy who never went to culinary school.

“I started in kitchens when I was 14 years old,” remembers Casey, now 35. “And I’ve been doing it ever since. I think the best school you can get is working for good chefs.”

Now Casey is bringing his culinary brio to the menu at Agave Maria. It’s a new Mexican restaurant near the corner of Union and Front, in the old Pa Pa Pia’s space. And, folks, it’s a winner. The combination of chic design and can’t-put-it-down cuisine make it the kind of place that will quickly earn a spot on your regular restaurant rotation.

Justin Fox Burks

the Seared Sea Scallops

Take the Enchilada Tinga ($11). Taste a little different? Well it should. The mole is built from a base of toasted pumpkin seeds and soy sauce. It’s the kind of flavor profile you’d never associate with Mexican food — until now. Rich and tangy, loaded with lime, chili paste, and shredded chicken, it’s a dish you’ll have to guard from fellow diners. Also recommended: the Seared Sea Scallops ($15) and the Salmon Sashimi Tostada ($12.50).

Justin Fox Burks

bottles of tequila

Agave Maria’s other great virtue is its bar, which boasts the largest selection of tequila (100-plus varieties) in the city. To toast the warm weather, owner Jeff Johnson and I raised a snifter of Casa Noble Añejo ($15). Grown in the Mexican lowlands and aged in oak barrels, it was silky smooth with notes of butterscotch and pear.

“Of course, we’re not above taking shots here,” says Johnson, swirling the tequila in his snifter. “But if you want to, this is a place where you can come to learn and savor.”

Johnson adds that he has plans for tequila pairing dinners and a tequila loyalty program.

Of course, the food tastes better for being served in such stylish surroundings. The interior — olive green with fuchsia accents — is by Graham Reese, whose inspiration was “Tijuana chic.” In practice, that means tufted leather, jewel-tone pendant lamps, and, of course, an enormous taxidermied bull. La Furia (“The Fury”) is said to have killed two matadors and injured 12 more between 1999 and 2001.

Tamp & Tap Triad inhabits the kind of sleek, industrial space you’d expect to find in downtown Chicago. For a color palette, think Oreo cookie: black and white with just a few pops of color. There’s even an egg-shaped meeting pod, walled off from the main dining area by a translucent, white curtain.

Pretty cool, right? Only it’s not in Chicago. It’s not even downtown. Tamp & Tap Triad is in East Memphis, near Poplar and I-240.

When you think about it, it fits. East Memphis has been crying out for good coffee — as far as I can tell, there’s nothing “craft” east of the interstate — and manager Maggie Swett says bringing artisanal third-wave coffee to an untapped market is a big part of her mission.

“There’s so much energy behind this cup,” Swett enthuses. “We’re talking about fair-trade beans from a single origin, and they don’t get roasted until I order them.”

Tamp & Tap Triad — an offshoot of the original Tamp & Tap downtown — sources all its beans through Metropolis Coffee in Chicago. The shot I tasted, a Redline espresso, was spicy and well-constructed. Although its license is still pending, the shop plans to offer beer and a light lunch, as well as wine, which the other location does not have.

“When I joined the project,” Swett remembers, “they didn’t have a woman on board. I told them, when I wind down after work, I want a glass of wine.”

As for the food, it’s perfect for a business lunch. I especially liked the Stanley Sandwich ($10.50), stacked with smoked turkey, fontina cheese, candied bacon, pickled red onion, and roasted artichoke aioli. The brioche, which is baked in-house, seals the deal.

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Food & Drink Hungry Memphis

Who Wore It Better? The Oshi Edition

Once upon a time, first lady Laura Bush—and three other society ladies—wore the same $8,500 Oscar de la Renta gown to a White House reception. That’s right: four women, wearing the same red dress at the same party.

Much the same thing happened last night at the grand opening of Oshi Burger Bar, an Asian-inflected burger joint at the fancy end of South Main. For the occasion, founder Jeff Johnson wore a gray plaid jacket from Memphis’s Lansky Bros.

Oh, and Ben Fant? He wore the same thing.

Ben Fant and Jeff Johnson

  • Ben Fant and Jeff Johnson

“I wore this jacket to a meeting a few months ago,” explained Fant. “Jeff liked it, so he went and bought one of his own.”

Fant, it turns out, works for Farmhouse Marketing, the firm that did the menu design, web design, and environment design for Oshi. He and Johnson are also friends.

“So it was bound to happen sometime,” added Johnson.

The question now is: Who wore it better?

More on Oshi tomorrow …

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Food & Drink Food Reviews

Peabody’s 145th Birthday Dinner, plus Oysters and more at Local

CREDIT: Justin Fox Burks

This year the Peabody turns 145, and to celebrate, they’re throwing themselves a party on Thursday, September 4th. It starts with a reception in the lobby, from 4:30 to 6 p.m. Anybody can come to that. But the main event is a seated, five-course dinner at Chez Philippe. The dinner is $85 per person (an additional $35 for wine pairing), and reservations are required.

For each course, the Peabody has recruited a different chef from the history of Chez Philippe. Jason Dallas — currently executive chef at Interim — opens the evening with leek-wrapped scallops. Then it’s Andreas Kistler‘s turn. The current chef at Chez Philippe will prepare pan-roasted pheasant with dried berries and Peruvian potato-truffle puree.

Did the Peabody’s 145-year history affect Kistler’s choice of menu? Well — not exactly.

Justin Fox Burks

The Peabody’s Andreas Kistler and Konrad Spitzbart

“I was going through some of the old menus,” says Kistler. “They’re fun to look at, but I don’t think I could spell most of that stuff, let alone make money with it. Back then they ate kidneys and livers. I don’t want to eat that!”

The evening closes with a strawberry shortcake by chef Konrad Spitzbart, served with mascarpone, basil gel, and a crisp pepper meringue. It’s certainly a change from 1869, the year the Peabody opened. Back then you could get a room and two meals for $4. But then, you might have had trouble finding any basil gel or Peruvian potato-truffle puree.

Jeff Johnson recently finished installing a 48-tap draft beer system — the largest in town — at Local in Overton Square. It’s a veritable bowling alley of shiny chrome and colorful tap handles, boasting craft beers from around the United States.

“Our goal is simple,” confesses Johnson. “We wanna be the place people come to get beer.”

The new tap system means that kegs won’t have to be stored behind the bar; chilled pipes allow them to be tapped remotely. The move has freed up space for a raw bar. On a recent Wednesday, oysters from the Gulf Coast and James River were offered.

And really, what goes better with craft beer than oysters? Start with the fried gulf oysters in wing sauce ($12 for a half dozen). They’re lightly breaded, so you can still taste the oyster, and the sauce is lusciously garlicky. Pair them with a pint of Goose Island Lolita, a tart Belgian-style beer aged in wine barrels with fresh raspberries.

Justin Fox Burks

Oysters from Local’s new raw bar

Interested in a classier bivalve? Try chef Russell Casey‘s grilled oysters with bacon, leek butter, and parmesan ($12 for a half dozen). Pairing bacon with oysters is almost always a good idea — the hearty crunch adds so much — and in this case, the leek butter seals the deal. Pair them with a Dogfish Head Sixty-One, a complex IPA finished with the juice of Syrah grapes.

Or you know what? Just eat ’em raw. Now that it’s September, the oysters have stopped spawning, the red tides have subsided, and this gastronome is eager for slimy delights.

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Food & Wine Food & Drink

The Many Projects of Local’s Jeff Johnson

CREDIT: Justin Fox Burks

Justin Fox Burks

Jeff Johnson

Jeff Johnson of Local in Overton Square and downtown, recently began his two-week vacation with a meeting to discuss expanding the brand to the Nashville market. He’s also finishing up the installation of a 48-tap draft beer system and raw bar at the Midtown location by the end of the month.

Oh, and he just launched the food truck Parish Grocery; is in the process of rolling out two restaurants, Oshi Burger Bar and Agave Maria; and recently formed the consulting group RFJ Concepts (as if crafting his own multitude of projects doesn’t keep him busy enough, a point Johnson laments with a certain tongue-in-cheek pride).

Parish Grocery is a Cajun and Creole-themed food truck operated out of an Airstream. The truck was started as an extension of Johnson’s catering company.

The menu includes Louisiana staples such as red beans and rice, gumbo, crawfish étouffée, and barbecue shrimp po’boy sandwiches as well as bread pudding and potato salad. There are four beer taps set into the exterior wall of the Airstream, which was included with events and private parties in mind.

Johnson projects a mid-to-late July launch for Oshi Burger Bar, which is in the old Dream Berry space on South Main.

“From a design element, there’s an Asian influence, and even on the menu, there are some items that have a slight Asian homage to them, but it’s not a Japanese restaurant,” Johnson says. “It gave us the ability to make it more unique and to put our own spin on it. To make it more memorable.”

The small menu will focus on alcoholic milk shakes, cocktails, hand-crafted sausages, and locally sourced hamburgers custom-ground from brisket, short rib, and sirloin.

Some of the sausages will include chicken, wild boar, lobster, and sweetbreads.

“We’re taking the basic fundamentals of a burger and making it your own and running with it and using different ingredients,” Johnson says.

The launch of Oshi, which already has been pushed back several months, will start the countdown to Agave Maria, an upscale Mexican bistro and tequila bar set to open in late September.

“We’re taking Mexican street food, and we’re refining it and using better ingredients. We’re taking street food to the next level,” Johnson says.

Johnson promises Agave Maria will set itself apart because it won’t offer the same five ingredients packaged in different ways.

He’ll incorporate fresh local produce, peppers, and a labor-intensive mole sauce into Agave Maria’s tapas, tacos, tortas, and enchiladas.

Johnson has six other concepts he’s “toying around with” and may initiate one day. He says it’s the success of the Locals that has allowed him to expand his reach.

The desire to breathe life into brands and to make something interesting out of nothing is a core motivation for Johnson, and the food truck and the new restaurants hardly satiate that appetite.

“I just like creating these things. That’s why I formed the consulting group,” Johnson says. “We’ve got a couple of consulting proposals out on the table to help some other companies solidify their brands. I enjoy putting this stuff together and that was just another outlet to create.”

The group at RFJ Concepts includes Graham Reese, who will focus on architecture, and Ben Fant, who will focus on branding and franchising.

As for Johnson’s “vacation.” He’s spending it visiting several cities to do some market research on culinary trends.

“I thought the opportunities were great, and I didn’t want to pass that up,” Johnson says of starting so many businesses at once. “It’s certainly not ideal for me to open up one restaurant two months away from the other. It’s twice the headache. Twice the challenge. But the truck was a no-brainer. That was just too easy.”