Tag: Oshi

Categories
Food & Wine Food & Drink

At the Plate: a reimagined Oshi and Indian Pass

Coming up soon, Oshi will host a sake tasting and a beer dinner. At one point, patrons will be introduced to the sake bomb. This involves a shot of sake balanced on chopsticks on top of a glass of beer. The chopsticks are parted, the shot goes in, and the rest is up to the consumer.

“People come here to have fun,” says Minh Nguyen, one of Oshi’s new owners, along with Tammy and Marvin Shackelford.

Oshi opened in 2014 on South Main, offering an imaginative menu of Asian-inflected burgers and dogs. With the new owners, the focus is now sushi. Nguyen says he expresses his personality through such favorite rolls as the Mist Roll (shrimp tempura, avocado topped with crabstick, spicy mayo, eel sauce, and sweet chili) and the B.P. Roll (spicy tuna, cream cheese, avocado, crunchies, white tuna, jalapeño, cilantro, mayo, and sriracha).

Nguyen gets creative through Omakase, where it’s anything goes. The customer tells the chef what flavors he likes, and then Nguyen uses that intel to create a special dish.

One holdout from the old menu is the Asian burger, though Nguyen says their version is a completely new take. It’s a wagyu patty with cheddar, bacon, tomato jam (!), sweet pepper sauce, fried egg, mixed greens, and a garlic aioli on a brioche bun. It comes with fries.

Inside Oshi on South Main

Also on the menu are pho, a vegetarian dumpling soup, crab cakes, fried calamari, vietnamese crepes, teriyaki, fried rice, fish and chips, and lobster roll.

The best way to peg the menu is Asian fusion.

Nguyen says he wants to challenge local palates, to teach Memphians to try new things.

“We want to make simple Asian food that tastes good and not the same,” says Nguyen.

Kinon Kiplinger, manager of the newly open Indian Pass in Overton Square, says the Florida original was in an old gas station. It was nothing fancy, a place for family and friends, where “grab yourself a beer” was a common refrain.

That was the sort of attitude that led to the beer honor system, which began in the Florida location and is repeated in the Memphis restaurant.

It is what it sounds like. Guests fill their own glass, marking each beer they get on the sheet. It’s up to the guest whether or not they are honest.

Before you get any big ideas about the beer, Indian Pass does have ways to keep on top of it. There are cameras, a tap attendant, and servers are taught to keep count.

“If you’re not honorable,” says Kiplinger, “we do have the right to prosecute.”

Indian Pass’ space was once Chiwawa, and before that Chicago Pizza Factory. The place has been expanded, the kitchen moved from downstairs to the main floor. The cool wrought-iron sign has been stripped of its “Midtown is Memphis,” replaced with “Indian Pass.”

According to owner/operations manager George Gouras, the idea was “to wipe away the remnants of the tenant before them.”

The menu is on the small-ish side, with raw, baked, and char-grilled oysters, head-on shrimp and crab featuring steamed, broiled, and stuffed shrimp and steamed crab legs. For those not into seafood, there’s the “Land Food” part of the menu with burger, cheeseburger, and a grilled chicken sandwich. One thing you won’t see is a deep-fryer. Gouras says if someone wants something fried, they’ll see to it. Otherwise, the idea is to “keep things good; keep things fresh.”

To that end, Gouras drives halfway to Jackson, Mississippi, to meet his seafood guy. He fetches several hundred pounds once or twice a week.

The menu isn’t the same as the Florida restaurant. That’s due to Gouras own take on dishes like the crab dip and the gumbo.

Kiplinger describes Indian Pass as a “little getaway,” perfect for the 30A crowd. But it still has that essential Memphis vibe. “It’s a little slice of Florida with a Memphis feel,” says Kiplinger.

Categories
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.”

Categories
Food & Wine Food & Drink

The Drinks of Summer

CREDIT: Justin Fox Burks

It’s that time of year when no one wants to admit that it’s too hot to sit on a patio and drink all day. Enter the drinks of summer.

Jameson Slushie

Slider Inn has an amazing patio — now with misters — and the absolute best way to enjoy it is with a Jameson Slushie (or two). The slushie consists of Barritt’s Ginger Beer, house-made lemonade, delicious Jameson Irish Whiskey, and bitters. Depending on the glass situation, it either gets served in a branded Mason jar or a pint glass. (The latter is obviously the better deal.) At $9 a pop, Slider is selling upwards of 300 each week — the hotter the weather, the higher the sales. They are very drinkable, probably too drinkable. I can’t imagine summer without them. I won’t!

Justin Fox Burks

Slider Inn’s Jameson Slushie

Frozen Lemonades

The newly opened Mac’s Burgers, which is out east in part of the former Dan McGuinness, is also selling freshly squeezed frozen lemonades — some with alcohol, some without. The virgin options include blueberry, strawberry, mango, peach, pomegranate, and pineapple — all made with freshly puréed fruit. Their spiked varieties ($8 to $11) include a Jameson Slush (sounds familiar!), Arnold Palmer Freeze (Tito’s Vodka, lemonade, and iced tea), and Frozen Bellinis (peach lemonade with an inverted champagne split).

Boozy Milkshakes

Staying cool downtown requires a boozy milkshake. Oshi has six to choose from, and they are also available without alcohol, but where’s the fun in that? Even the most lactose intolerant would be foolish to pass up the Kentucky Head Hunter. It’s made with bourbon, apple brandy, vanilla ice cream, and bacon dust. Yes, bacon dust! It mostly tastes like frosty bourbon, which is awesome if you consider how much bourbon it takes to outshine the ice cream. Other popular shakes are the Malt Shoppe (vanilla ice cream, malted milk balls, bourbon) and the Godzilla (crème de menthe, Godiva white chocolate, vanilla ice cream, Oreo pieces). They’re $10 a pop, $6 without booze.

Beer Floats

Beer drinkers need not feel left out. Hammer & Ale is serving beer floats ($6). Genius, right? There’s only one flavor of ice cream — vanilla — but the choice of beer is up to you. (There are 24 to choose from, however, a dark or a sweet beer is recommended.) So far the most popular picks are the Gotta Get Up To Get Down Coffee Milk Stout from Wiseacre and the Illusive Traveler Grapefruit Shandy. Now that they serve food, you could have a beer float for dessert or just have one as a treat between regular beers. (Mexican soda and ginger beer are also available for teetotalers.)

Justin Fox Burks

Hammer & Ale beer float with Wiseacre’s Gotta Get up to Get Down.

Coffee Soda

And because we need a different kind of buzz on occasion, City & State is now offering house-made carbonated coffee sodas. Say it with me: coffee soda. The first, the Hampliner, is a carbonated iced coffee with pomegranate syrup, fresh lime, and maraschino cherries to top it off ($4.75). The second, the Purist, is carbonated iced coffee with simple syrup, lime juice, and lime slice for garnish ($4). The Hampliner is rich but not too sweet. It feels decadent, which is what summer is all about. Beware, the Purist may give you a grown-up feeling since you’ll pat yourself on the back for being so smart and ordering it.

Categories
Food & Drink Hungry Memphis

Oshi’s Danger Dog

Danger, danger! Watch out for this dog! Normally a hotdog is just a hotdog, but that’s not the case with the Danger Dog at Oshi Burger Bar ($10). The Danger Dog is a Wagyu American Kobe Beef hotdog that’s completely wrapped in bacon and topped with crushed avocado, cotija cheese, chili aioli, and pico.

I immediately noticed how fresh everything tasted. The tomatoes, onions ,and cilantro from the pico were finely chopped and the avocado was smooth and creamy. The bacon is lightly wrapped around the hotdog and has a sweet and savory taste to it. The chili aioli reminded me of spicy mayo that you would get at a sushi restaurant… it’s to die for! The cotija cheese was the perfect choice to be sprinkled on top of everything because it was a bit salty and brought all the flavors together well. It’s similar to feta cheese. Even the bread was a nice surprise because it was toasted just right, yet still soft and delicious.

I can’t find one negative thing to say about this hotdog. I could have eaten three more. Maybe that’s why it’s so dangerous?

Categories
Food & Wine Food & Drink

The things we ate in 2014.

CREDIT: Justin Fox Burks

Last winter, Holly Whitfield of the I Love Memphis Blog announced that Memphis is in the midst of a spectacular “Foodnado.” How apt! My cursory count of restaurants, breweries, and sundry food-related places that opened in 2014 adds up to 40, and not all of them in Overton Square.

But, then again, a lot of them are in Overton Square. Babalu Tacos & Tapas opened in June, offering tableside-prepared guacamole and lots of sharing plates. The place has been packed since. In August came Jimmy Ishii’s Robata Ramen & Yakitori Bar with a fine menu of ramen noodle bowls and skewers. Lafayette’s Music Room, an homage to the original much-loved, circa-’70s Overton Square bar named for the recently passed away ace bartender Lafayette Draper, opened in September and features wood-fired pizzas and a music schedule set at palatable hours. Schweinehaus, a cheeky Memphis take on German food, also opened in September. There’s beer, brats, and the occasional lederhosen sighting — what’s not to like? If you need olive oil, there’s the Square Olive, and there’s more music and fun at the Chicago-based Zebra Lounge.

Justin Fox Burks

Robata Ramen & Yakitori Bar

The most recent addition to Overton Square is Belly Acres, a farm-to-table burger restaurant, the latest of three burger-centric places to open in Memphis. This trend has our full endorsement. Belly Acres has a fantasyland interior and a menu that demands to be gone through one burger at a time. Down the street, there’s LBOE (Last Burger on Earth). Its menu raises the bar with such burgers as the super spicy Lava Me or Lava Me Not and the garlic-laden Love Stinks. Oshi Burger Bar downtown has something for everyone — beef burgers, tuna burgers, vegetarian burgers, gluten-free buns. They also have great milkshakes.

Justin Fox Burks

Oshi Burger Bar on South Main

Plenty of glasses have been raised at the taprooms opened in 2014 at High Cotton Brewing Co. and Memphis Made Brewing Co., and Memphis promises to get buzzier still in the new year with Pyramid Vodka. Wine in grocery stores finally passed, and while that doesn’t happen until 2016, local liquor stores are making the best of it with growler stations and more.

In grocery-store news: Whole Foods opened its expanded store in East Memphis, which includes a site-specific barbecue restaurant and a growler station. There’s the new Fresh Market in Midtown, and Kroger continues to show its commitment to Memphis in updating its stores, most recently the one at Cleveland and Poplar. Plus, there’s been some buzz about a Trader Joe’s opening sometime somewhere. We shall see.

In coffee news: Everybody freaked out when Muddy’s Bake Shop announced a new Midtown store in August 2013. Muddy’s Grind House opened this fall and offers a little of everything, from coffee to breakfast eats and yoga. The Avenue, near the University of Memphis, has great coffee and treats with Christian fellowship. There’s also Cafe Keough downtown in a gorgeous setting with a great cafe Americano. Tart offers quiches and more — a great go-to place when expectations are high. Ugly Mug took over the Poplar Perk’n space, and Jimmy Lewis, who founded Squash Blossom, returned to the scene with Relevant Roasters, selling wholesale, environmentally sound, and worker-friendly coffee with the motto “Every Cup Matters.”

After a few false starts, the Riverfront Development Corporation came through with Riverfront Grill. It serves a sophisticated but not too syrupy Southern menu and also has some of the best views in Memphis. Also new this year to downtown are the Kwik Chek spinoff Nacho’s, Marie’s Eatery in the old Rizzo’s Diner spot, and Cafe Pontotoc. Rizzo’s moved into the old Cafe Soul site, and there’s the Love Pop Soda Shop, a nifty craft soda shop.

In East Memphis, Skewer, serving Yakitori and ramen, opened in January. 4 Dumplings opened around the same time, and, as its name suggests, the menu is built around four dumplings. The vegan dumpling with tofu is not to be missed.

Since at least four people mentioned to me that Jackson Kramer’s Bounty on Broad is “secretly” gluten-free, I’m guessing it’s not really a secret. The dishes at this lovely farm-to-table spot are thoughtfully done and a delight to look at. The menu changes frequently, but at a recent dinner, there were mussels in fragrant coconut milk, charred broccolini, and creamed kale served over polenta. Also gluten-free is the Hawaiian import Maui Brick Oven, serving brick-oven pizzas and grain bowls.

Justin Fox Burks

Bounty on Broad’s Jackson Kramer

At Ecco on Overton Park, Sabine Bachmann’s cozy neighborhood restaurant, there are heaping dishes of pork chops, delicate pasta dishes, and artful cheese plates — something for every appetite. Strano Sicilian Kitchen & Bar serves a great roasted carrot soup and Italian classics from meatballs to pizza.

At press time, Porcellino’s, Andrew Ticer and Michael Hudman’s latest venture, was due to open “any minute now.” File this one under “This Should Be Interesting.” This is a butcher shop/sundry/coffee spot/wine bar offering grab-and-go sandwiches, fresh pastas, cured meats, house-made pastries, and more.

Categories
Cover Feature News

What a Burger!

CREDIT: Justin Fox Burks

Burgers are having their moment in Memphis. Witness the three burger-centric places that opened just in the past few months — Oshi, LBOE, and Belly Acres. Now, don’t get us wrong, we love the classics from Huey’s, Earnestine & Hazel’s, and Kooky Canuck, but there are folks out there who are stretching the limit of what a burger is — from the raw, to the bunless, to the innovative flourishes. Here are 15 of the city’s most awe-inspiring takes on the all-American classic.

Justin Fox Burks

The Big Cheeser

The Big Cheeser

at El Toro Loco

The Big Cheeser at El Toro Loco is the perfect Mexican expression of an American favorite. It’s a basic cheeseburger topped with shredded lettuce, tomato, and pickled jalapeno. Then the entire burger is covered in melted Chihuahua cheese. The best part? It’s topped with a cherry! It comes out looking like a beautiful dinner/dessert hybrid. The cherry is really just for show, but the Chihuahua cheese has the delicious effect of steaming the bun underneath. While it does require a knife and fork, it is truly outstanding and should not be overlooked.

— Stacey Greenberg

El Toro Loco, 2617 Poplar (458-4414)

torolocos.com

The Burger

at Cafe 1912

In keeping with the French bistro ambiance of Cafe 1912, this burger is tres formidable, but with a gourmet feel. A hefty portion of premium ground beef is topped with Benton Farms bacon, Maytag bleu cheese (or provolone, if you prefer), roasted garlic aioli, red onion, fresh tomatoes, and lettuce, all served on a ciabatta bun. It’s accompanied by a pile of skinny, crispy pomme frites, none of which will be left on your plate. Cafe 1912’s burger is delicious and filling, and you’ll probably find yourself using a fork before dinner is over. This goes perfectly with a nice glass of Pinot Noir, or my favorite, a Duvel Belgian beer.

— Bruce VanWyngarden

Cafe 1912, 243 S. Cooper (722-2700)

cafe1912.com

The Big Smack

at Imagine Vegan Cafe

Two non-beef patties, special sauce, lettuce, cheese, pickles, and onion on a dairy-free bun. Isn’t that how the song went? Oh yeah, that was “all-beef patties.” Well, screw that song. Imagine Vegan Cafe’s meat-free version of the iconic McDonald’s sandwich is much better for the animals and your health. Their vegan burger patties have a toothsome, meaty texture (this ain’t no flimsy, hippie bean burger), and they’re guaranteed to hold together until the last bite. The dairy-free cheddar is so melty that you’ll need napkins (and maybe a fork). — Bianca Phillips

Imagine Vegan Cafe, 2299 Young (654-3455)

imaginevegancafe.com

Justin Fox Burks

The Greek to Me

The Greek to Me

at LBOE

The Greek to Me burger at recently opened LBOE (Last Burger on Earth) is the perfect choice for anyone desiring to sink their teeth into a flavorful delight with a twist.

Made-to-order with fresh ground beef, the juicy 8 oz. burger is cooked medium-well and dressed with sautéed spinach, tzatziki sauce, and a dollop of roasted garlic cream cheese. Two toasted and buttered ciabatta buns hold everything together.

The burger comes with chips. My recommendation: the spicy, eye-watering Nikki’s Hot Ass Chips.

Reasonably priced at $9.95, the Greek to Me is enough for two people to split and will leave you full and satisfied. — Louis Goggans

LBOE, 2021 Madison (725-0770)

lboerestaurant.com

The Pat LaFrieda Chopped Steak Burger

at Off the Hoof

First off, be aware that Off the Hoof is a fairly far piece, especially on a bad rainy night and even if (like me) you already live way out east. Once at Off the Hoof, though, you’ll be impressed by the crowds in the place (even on a bad rainy night), even if that makes for something like assembly-line service. Now, ready? The proprietors are specialists. Burgers are basically all they do, and their menu consists of infinite variations on that theme. (Anyone for ground boar? I kid you not.) I had their specialty, the Pat LaFrieda (beef) — which is, I was told, two kinds of steak, each ground and chopped into a coherent and well-textured patty. I had mine well-done with habanero pepper jack cheese simmered into the patty. Hearty and not overly spicy, even so. Several varieties of fries, too — including the sweet potato kind.

— Jackson Baker

Off the Hook Burgers, 12013 U.S. Highway 70, Arlington (867-3565)

offthehoofburgers.com

Stacey Greenberg

Bi Bim Bop Burger

Bi Bim Bop Burger

at Kwik Chek

Kwik Chek, which is known for its popular Korean dish, Bi Bim Bop, recently introduced the Bi Bim Bop Burger. Bi Bim Bop is typically served in a sizzling hot stone bowl and includes rice, meat of your choosing (or tofu), sliced veggies, bean sprouts, an over easy egg, and a spicy red sauce.

The Bi Bim Bop burger takes a cheeseburger and tops it with the veggies, beans sprouts, and egg. It is a beauty. And it is seriously messy. The addition of cheese and mayonnaise was a bit off-putting at first, but the flavors really come together nicely. If you are a fan of Bi Bim Bop, or just unusual burgers, it’s definitely worth a try. Grab several napkins and a fork.

— SG

Kwik Chek, 2013 Madison (274-9293)

Memphis Flyer Staff

Voodoo Moo-Moo

Voodoo Moo-Moo

at Belly Acres

Others would have played it safe. I’m not others.

“Go for something basic,” they’d say. “Develop a baseline for comparison.”

Blackened patty. Blue cheese. Sriracha aioli. How could I say no? I couldn’t, especially with all of the “Os” in Voodoo Moo-Moo eyeing me from the menu.

Plus, it’s tough to even get a “basic” burger at Belly Acres, the newest player on the city’s burger stage. The closest thing to standard is the Dare Ya, a bacon cheeseburger with “acre sauce.”

Not sure if Belly Acres was going for a New Orleans kind of thing with the Voodoo Moo-Moo. It’s a guess based on the name, the blackened-ness of the thing, and the presence of aioli. Also, on the menu it’s sandwiched between burgers with Mexican and Italian influences.

But after the first bite, the name barely mattered. Something magical happened when the blue cheese hit the caramelized onions, the blackened beef, and the perfectly placed pickles. When it happened to me, I closed my eyes in a moment of involuntarily and very public burger worship. No, I was not transported to the Crescent City but to hamburger heaven.

The Voodoo Moo-Moo is just one daring burger on a list of daring burgers from Belly Acres. Chorizo. Waffle buns. Pork belly. Guacamole. Maple ketchup. The menu alone has put Belly Acres on the Memphis burger map, and if it maintains the quality I got Monday, it is destined to be a hotspot for a long time.

— Toby Sells

Belly Acres, 2102 Trimble (529-7017)

bellyacres901.com

Stacey Greenberg

Tora Toro

Tora Toro

at Oshi Burger Bar

Newly opened Oshi features its own Asian-inspired burger, the Tora Toro. It is made from house ground Ahi tuna and is topped with “crushed” avocado, Asian slaw, sesame seeds, and umami mayo. It’s super tasty, especially with a side of their thin and crispy French fries, which are served with a spicy ketchup that has its own Asian flare. For die-hard burger fans, it is a nice change from the typical beef patty and is maybe even a tad healthier? At the very least it is a great way to get your pescatarian friends to join you at the trendiest new burger joint downtown. — SG

Oshi Burger Bar, 94 S. Main (341-2091)

oshiburger.com

Marrow Burgers

at home

Take charge! Why wait around on a burger like a chump? Charlie’s Meat Market on Summer (aka the Avenue of Delights) will set you up with the latest rage: marrow burgers. There are a trillion recipes online, but basically you get beef bones and some chuck, knife the marrow out of the bones, salt and pepper the beef, and wad it all into patties. Grill, griddle, whatever. The result is a crazily moist, beefy burger (if you’re like me) or a lipid-sodden meat sponge (if you’re like my wife). Bring some acidity: a pepper relish, pickles, or a Malbec. — Joe Boone

Charlie’s Meat Market, 4790 Summer (683-1192)

charliesmemphis.com

Stacey Greenberg

Ecco Burger

ECCO Burger

at ECCO on Overton Park

ECCO on Overton Park’s signature ECCO burger features a spicy Chorizo sausage patty and is served on a homemade bun. Inside you’ll find melted manchego cheese and garlic aioli. It’s quite sophisticated, but don’t be fooled. It’s not for the weak of stomach as it packs a punch. — SG

1585 Overton Park (410-8200)

eccoonovertonpark.com

The Bacon Burger Wrap

at 5 Guys Burgers and Fries

There are several gourmet options for gluten-free burger lovers these days, but when you’re on the go and only have time for fast food, you may have to forget about the bun. In that case, 5 Guys has you covered. For those who prefer their food in a pile, 5 Guys will drop any of their burger combinations into a bread-free bowl, but the lettuce wrap is so much more convenient and burger-appropriate. The bacon burger is comprised of two flat-top-grilled burger patties and a healthy serving of crispy bacon. It’s tasty, if a little plain, but it can be gussied up with grilled onions and jalapenos, and a wide range of condiments and toppings that are available at no extra charge. What’s special about this burger is the care that’s taken in wrapping it in large, pliable, but still slightly crunchy lettuce leaves. You may begin to wonder why anybody would ever use a bun in the first place. — Chris Davis

5 Guys Burgers and Fries, multiple locations

fiveguys.com

Justin Fox Burks

The Colossus

The Colossus

at 3 Angels On Broad

I must hurry and finish this blurb before I slip into meat-induced catatonia for I have just eaten a Colossus. The most aptly named burger on our list stands astride the menu at the recently revamped 3 Angels On Broad as a towering achievement in burger architecture. The burger is a half pound of lean chuck fried to perfection, married with smoked gouda, and topped with two thick strips of bacon. On the opposing bun, a garlic mayo base supports pickles, tomatoes, slaw, and a nest of thin, crispy fried onions. This is the burger to have if you’ve been fasting for a few days, or if you’re ready to settle down into a long winter’s nap. — Chris McCoy

3 Angels on Broad, 2617 Broad (452-1111)

3angelsmemphis.com

Memphis Flyer Staff

Cashew Burger

Cashew Burger

at 2 Vegan Sistas

This raw vegan burger may well be the healthiest burger in town. Finely ground seasoned cashews are shaped into a patty and covered in pickles, onions, ketchup, and mustard. It’s served on a heart of romaine, but those with heartier appetites can request gluten-free bread. Pro tip: Order the bread on the side and take a bite with each forkful of cashew burger. To complete this super-healthy version of the all-American meal, order 2 Vegan Sistas’ take on a chocolate milkshake — the Carob Smoothie, made with carob, tahini, and almond milk. — BP

2 Vegan Sistas, 6343 Summer, Suite 100 (1-800-984-0379)

twovegansistas.com

Justin Fox Burks

The Ramen Burger

The Ramen Burger

at South of Beale

Brittany Cabigao, one of the operating partners of South of Beale, says they added a Ramen burger as a special to their menu after hearing about the New York craze. Ramen noodle master Keizo Shimamoto blew people’s minds with his bun made from crispy Ramen noodles at his restaurant Ramen Co.

The burger, topped with spinach and a homemade ramen sauce, was supposed to be a one-day thing, but proved so popular they added a second day. And while Cabigao doesn’t think the Ramen burger would ever make it on South of Beale’s regular menu, the burger will be on special this week as well as New Year’s Eve. — SG

361 S. Main (526-0388)

southofbeale.com

Justin Fox Burks

The Barbecue Burger

The Barbecue Burger

at Tops Bar•B•Q

Any burger fan cannot consider him/herself truly serious without a visit to Tops Bar•B•Q. While many may be aware of their famous barbecue sandwiches and many may have heard that their cheeseburgers have a cult-like following, it is only a few who have dared to combine the two. For the Barbecue Burger, order a burger and ask for an ounce of pork, slaw, and barbecue sauce. Depending on which Tops you go to, the extra meat may be underneath the hamburger patty. Seth Agranov, founder of the Best Memphis Burger Fest, says, “The barbecue should be on top, not under the burger. Placement counts!” He suggests going “all in” and adding an extra hamburger patty.

It seems like a lot for one bun to handle, but the burger/barbeque combo goes down surprisingly well. It’s so good that it may be gone before you get a chance to fully appreciate it. — SG

Tops Bar•B•Q, multiple locations

topsbarbq.com