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Food & Wine Food & Drink

Local Chefs Do BBQ: Part 2

Since May is the month of the big “B” in Memphis, more area chefs share their thoughts on barbecuing. After all, this is Memphis. Barbecuing is sort of second nature. Right?

Miles Tamboli, owner of Tamboli’s Pasta & Pizza: “I made a barbecue pasta sauce that I’m really proud of to this day. I broke down barbecue sauce to its basic flavors and recreated it from scratch using Italian ingredients. Tomato base, caramelized onions, garlic confit, red wine, balsamic vinegar, smoked paprika, anchovy, and some more stuff. Tasted just like barbecue sauce. We tossed bucatini in it and topped it with seared sous vide pork belly from Home Place Pastures and nasturtium micros. It was excellent.”

Karen Carrier, chef/owner of restaurants, including The Beauty Shop: “Applewood smoked barbecued char siu salmon with crystallized ginger, candied lemon zest, and an avocado, watermelon, radish, and orange supreme relish.”

Joseph Michael Garibaldi Jr., Garibaldi’s Pizza owner: “We use a combination of fine- and medium-chopped hickory smoked pork shoulder and combine it with just the right amount of our sweet and sour sauce for it to caramelize the brown sugar on top and keep the pork moist and tender. … Our fresh, hand-tossed crust, signature fresh-packed tomato pizza sauce, and shredded mozzarella cheese provide a perfect base for the perfect barbecue pizza.”

Andy Knight, chef at Fleming’s Prime Steakhouse & Wine Bar: “Opening Loflin Yard and Carolina Watershed — both on Carolina Avenue — I attempted Carolina barbecue with a Memphis twist. I would cook the butts Carolina style — vinegar-based — then lather them up later with a rich Memphis-style sauce. Both locations were successful, but could never beat Memphis-style. From vinegar-based pork butts to 12-hour smoked beef brisket, nothing beats the dry rub and a rich barbecue sauce of Memphis-style barbecue.”

Betty Joyce “B.J.” Chester-Tamayo, chef-owner of Alcenia’s: “Barbecued chicken. I bake it first if I’m doing it at the restaurant. Sometimes I marinate it overnight with my Italian dressing.”

She also uses her eight seasonings, including Italian dressing, fresh rosemary, and even some of her homemade apple butter. She adds her barbecue sauce when serving. “I take barbecue sauce from the store and add my own ingredients: lemon juice, ketchup, Lipton onion soup mix, and other seasonings.”

Jonathan Mah, chef/owner SideStreet Burgers in Olive Branch, Mississippi: “My signature is the Korean barbecue — Le Fat Panda. My favorite cut is the pork steak marinated in Korean flavors and grilled. It’s a soy-based marinade with honey and mirin, green onions, and sugar, as well as sesame oil. Red pepper flakes for a little spice. Chargrilling is my favorite so that you burn that sugar a little bit on the grill. That’s the best part, to me.”

Jeffrey Zepatos, owner of The Arcade Restaurant: “We used to do barbecue at the Arcade. And we had a barbecued grilled cheese sandwich. So, I’d stick to something along those lines. Smoked pulled pork barbecue on Texas toast with a smoked cheddar cheese to top it off. Now we obviously don’t have smokers at the Arcade, so I was buying a great pork shoulder from a local vendor that we could heat up on our griddle. I think that was fun because it added flavor from our griddle to the barbecue, which gave it a unique taste from all the bacon and sausage we cook on it.”

Mario Gagliano, Libro chef/owner: “I’m from Memphis and I only know pork ribs with that classic vinegary Memphis sauce. All I’d do is take some baby backs and massage them with a nice dry rub, lightly sear it on low heat so as not to burn the sugars in the rub. Flip them and render some of that flavor off the bone. Then halfway submerge the ribs in boiling pork stock. Cover in foil and cook in the oven for a couple hours on 400 degrees. Remove them, brush some Memphis barbecue sauce and broil for a few minutes. Essentially, braising the pork, but it falls off the bone, super tender and moist. And you can find it cooked just like this at Libro at Laurelwood all through the month of May, baby.”

Categories
Food & Wine Food & Drink

Rizzo’s reopens; the Arcade now open late.

Rizzo’s Diner reopened last week at its new location on South Main.

The menu at Rizzo’s is one-of-a-kind; crammed with the kinds of crazy juxtapositions that could only come from the twisted brain of Michael Patrick. This, after all, is a man who became a chef only after he got kicked out of high school for fighting.

Take the Lobster Pronto Pup ($14). Even the name is a provocation, combining haute cuisine (lobster) with the lowest common denominator (carnival food). All right, it’s a bit of a gimmick. But this tempura-fried treat lives up to the hype: It is plump and buttery, with a mustard aioli that is off the hook.

The same goes for the Lamb Belly Tacos ($9) and the Chorizo Meatloaf with Green Tomato Gravy ($18). Seriously, who charges $18 for meatloaf? But take one bite, and you’ll know it’s worth it.

As for the new space, it feels like Rizzo’s has come home. For starters, it’s a lot bigger. The new kitchen is almost as big as the old diner — big enough, says Patrick, for an enthusiastic chef “to do backflips on the line.” And the décor — cherry wood, exposed brick, high ceilings, abstract canvases — feels just right for this arts district.

That’s a relief, considering how long Rizzo’s was out of commission. The old spot closed on November 1st, but a persistent, leaky roof at the new place meant that Patrick couldn’t open until late February. Especially in the food industry, three months is an eternity.

“I was always told take when you think you’re gonna open and add 30 days,” says Patrick. “But realistically, we needed to add 60 or 75.”

One other complication: Winter weather has delayed Rizzo’s liquor license, so for now, it’s BYO wine. But Patrick hopes to have booze in time for his grand opening on March 14th. He also hopes to celebrate by hiring a dozen bagpipers. And no, he’s not kidding.

Rizzo’s Diner, 492 S. Main, 304-6985

rizzosmemphis.com

The other day, I was sitting at a booth in The Arcade Restaurant. Last one on the left, by the back door. I noticed that the confetti-colored tabletop was getting pretty worn, and I thought, Gosh, that has to be from the ’50s. Why don’t they replace it?

Then I remembered: Elvis used to sit here. Hell, it was probably Elvis’ elbows that made those little marks. They’re never gonna replace that tabletop.

The Arcade, Memphis’ oldest restaurant, recently started staying open late on weekends: from 7 a.m. till 11 p.m. on Thursdays, Fridays, and Saturdays. For now, they aren’t changing the menu. But they have added a lineup of cocktails including build-your-own bloody marys and mimosas.

To me, the most promising is the “Shake it Like the King” ($9), a vanilla milkshake spiked with Bailey’s, banana rum, peanut butter, and fresh bananas.

Back in the ’50s, when Elvis was a regular, South Main was Memphis’ answer to Times Square, crowded with neon signs and clattering trolleys. Dr. Martin Luther King Jr. was alive and well, and the train station at GE Patterson was still the most reliable way to get from here to there.

That’s why The Arcade is staying open late. Because all of a sudden, there are people. There’s even a bit of a nightlife. What better reason to order some sweet potato pancakes — for dinner?

The Arcade Restaurant, 540 S. Main, 526-5757

arcaderestaurant.com

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Film Features Film/TV

Filmmaker Wong Kar-Wai’s Trip through Americana Imagery

The corner of South Main and G.E. Patterson has to be one of the most filmed locations in the country outside of New York and Los Angeles. For the past 20 years or so, many films have been shot in Memphis, and it seems like they all end up at this intersection, especially within the doors of the Arcade restaurant. From Elvis ghost stories in Mystery Train to a pre-tragedy family milkshake break in 21 Grams to a bizarrely boisterous celebration of its perfectly respectably chili in Elizabethtown, the Arcade has become a movie star.

It can seem a little silly sometimes that in a city full of promising locations, this one intersection is so ubiquitous. That the great Hong Kong director Wong Kar-Wai chose to set a third of his American debut, My Blueberry Nights, in Memphis and the action takes place entirely in and around the Arcade and kitty-corner bar Earnestine & Hazel’s seems overly predictable.

Instead, My Blueberry Nights becomes something like the location’s apotheosis. The intersection is ready for its close-up, and Wong shoots it lovingly, from a fish-eye entrance by the Arcade facade to a moody shot of clouds reflected in the restaurant’s glass windows to the mysterious dark red glow inside Earnestine & Hazel’s to the wet grit of the street peeking over the bar’s neon sign.

My Blueberry Nights is the first American and English-language film from the widely adored cult filmmaker Wong, whose Hong Kong masterpieces such as Chungking Express, Fallen Angels, Happy Together, and In the Mood for Love are among the most celebrated international films of the past couple of decades.

The film — which opened the 2007 Cannes Film Festival to a very mixed reaction — stars pop singer Norah Jones in her acting debut and takes place over the course of one year in three distinctly American locations: Manhattan, Memphis, and the casinos and deserts of Nevada.

At the opening, a young woman named Elizabeth (Jones) walks into a Manhattan diner frequented by her boyfriend, who she suspects is seeing another woman. A brief conversation with the proprietor, Jeremy (Jude Law), confirms her suspicion. She leaves the boyfriend’s apartment keys at the diner to be picked up and leaves.

But the lovelorn Elizabeth keeps coming back to check on the keys, sharing pastries and stories with the similarly heartbroken Jeremy. Just when the relationship with Jeremy starts to intensify, Elizabeth bails, hopping on a bus for destinations unknown.

She ends up in Memphis, waiting tables at the Arcade by day under the name Betty and tending bar at Earnestine & Hazel’s by night as Lizzie. The Memphis segment is the strongest of the film, as Betty/Lizzie becomes something of an observer to a Tennessee Williams scenario involving alcoholic cop Arnie (David Strathairn) and his blowsy estranged wife, Sue Lynne (Rachel Weisz).

The third segment lands “Beth” in a backwater Nevada casino, where she befriends vivacious cardsharp Leslie (Natalie Portman) and gets involved in both a gambling scheme and Leslie’s family troubles.

This road-movie of sorts (written by Wong with American genre novelist Lawrence Block) is essentially an outsider’s vision of America as a neon-lit land of casinos, diners, and dive bars, where everyone drives a cool convertible and “Try a Little Tenderness” is always on the juke box. What the boozy, tragic drama Elizabeth bears witness to in Memphis is as much a slice of Americana as the blueberry pie she ravages nightly in Manhattan. The film’s rapturous, unambiguous happy ending also feels like a cultural nod.

Unfortunately, the same rootless, wandering melancholy that’s so captivating in Wong’s Hong Kong films feels more contrived here, possibly because, to American audiences, the people and places are more familiar and the imagery less evocative. Where Wong finds mystery and romance in this classically American milieu, American audiences are more likely to find it in his Hong Kong settings.

Wong’s movies are much more about mood and image and moment than about story, and My Blueberry Nights is no different. Though the film has a conventional structure, the actual plotting is minimal. Wong is a repetitive, obsessive, fetishistic filmmaker. I don’t quite remember what his previous film, 2046, was about, but I’ll always remember Zhang Ziyi in that dress. Similarly, the memory of pop star Faye Wong surreptiously cleaning a crush’s apartment in Chungking Express with “California Dreamin'” blaring will forever be rattling around inside my head.

Wong is without his usual cinematographer, Christopher Doyle, but with Darius Khondji taking over, he still creates some imagery and moments that at least approach his best work. The film’s grainy texture is often lit with a red-orange glow characteristic of Chungking Express or Fallen Angels, though less extreme. And the opening-credit close-ups of vanilla ice cream melting and oozing through the seams of blueberry pie filling is an erotic bit of defamiliarizing.

My Blueberry Nights is, oddly, far more talky than Wong’s Hong Kong films, and as a result it suffers from erratic acting. Jones is an engaging and relatable presence, but not really an actress — a fact made apparent when Weisz and then Portman enter and swallow the frame. Law tries too hard to ingratiate, his work exposed by the expert, laconic work of Strathairn, who gets, and nails, the film’s juiciest bit of dialogue, when he explains to bartender Lizzie the meaning of all the AA chips in his pockets — a handful of white ones symbolizing one day of sobriety and a lone purple chip recognizing 90 days clean. “I’m the king of the white chip,” he says, before ordering a whiskey to celebrate his “last day of drinking.”

What Jones lacks in chops she makes up for as an object of affection for Wong’s camera. But the cast here on the whole doesn’t provoke as much interest as Wong regulars such as Tony Leung and Maggie Cheung.

My Blueberry Nights is a trifle compared to something like In the Mood for Love, Wong’s 2000 romantic masterwork, but it’s a lovely, romantic, visually stirring trifle. This minor-key mood piece may remind American filmgoers experiencing Wong for the first time of a sweeter version of Jim Jarmusch or a back-to-the-States sequel to Sofia Coppola’s Lost in Translation, a film that borrowed much from Wong. If nothing else, it ends with a bang in the form of the best on-screen kiss since Rear Window.

by Chris Herrington

My Blueberry Nights is now playing at Studio on the Square.