Tag: Tops

Categories
Food & Wine Food & Drink

Tops Opens 17th Location

Michael Donahue at Tops (Photo: Dylan Dunn)

Tops Bar-B-Q will open a new location in early February. It will be the 17th location for the more than 70-year-old Memphis-based restaurant.

And, as a native Memphian who grew up with Tops, I’m excited more locations are opening.

The restaurants have a new sign, which I love. It’s perfect. The new sign is based on the old pig drawing that graces the side of the Tops at 3353 Summer Avenue.

The new location will be at 4199 Hacks Cross Road, where the old Steak ’n Shake used to be, says Hunter Brown with Tops Operations LLC.

The restaurant location is “officially still in Memphis,” he says. “We’re so excited to be on that side. It’s the furthest east we are. It’s going to service Germantown, Collierville, East Memphis, FedEx headquarters. We’ve been looking hard to get over in that part of town to make it more convenient for our guests.”

As for that new sign, Brown says this is only the second time the sign has evolved since 1952. “Some of our stores needed a refresh.”

In addition to the interior, they also wanted to refresh the outside.

The original signage was a pig standing on a toy top. That sign can still be found at the Summer-National Tops. But the pig they used for the new sign is the large one on the side of that location. And that’s a Summer Avenue landmark, as far as I’m concerned. “That restaurant has been there for over 60 years, and that pig is in the oldest pictures I’ve ever seen.”

And, he adds, that pig sign is also “in the original architectural drawing” for that Tops location.

“We used the original pig. We just updated it with backlit red LED lighting. It spells out ‘Tops.’ The LED sign underneath says ‘Bar-B-Q & Burgers.’”

The Tops hamburger needs to be given its props since I, along with a lot of other people, consider it to be the best hamburger in Memphis. “We never called out burgers before,” Brown says. “When there’s room for it, it’s ‘Slow Smoked Bar-B-Q and Award-Winning Burgers.’ But when it’s shortened up for space purposes, we call it our ‘Bar-B-Q & Burgers’ every chance we get.’”

I asked Brown if they were going to introduce any new menu items this year. I’m constantly getting a craving for the restaurant’s new Fire Braised Chicken Sandwich. That’s my go-to — along with the Tops turkey burger — at least once a week or so.

“This year we plan on launching two limited time offers that are scheduled. But we’re still working through the priority of those two as to what is missing and what guests are asking for the most.”

Some Tops items currently are only available on its catering menu. These include a sausage and cheese plate.

By the way, that pulled chicken on their new sandwich is now being used in more ways at Tops, Brown says. “Chicken evolved. Now you can get it on the nachos. You can get chicken nachos in place of pork. You can get it as a plate. That’s now an option. That’s brisket, pork, ribs, or chicken plate.”

All these Tops changes — outside, inside, and in the kitchen — aren’t taken lightly, Brown says. “These changes, albeit big or small, there’s a lot of thought that goes into it. And at the end of the day, the answer has to be very clear: Is it good for the guests? With every single thing we think about, if that’s not a resounding ‘Yes,’ then we don’t do it. No matter what we think. We’re not going to change for the sake of change.

“There’s a reason this company has thrived for 70 years. And we’re not going to take a chance.”

Categories
Food & Wine Food & Drink

My Favorite Burger …

Since it’s Burger Week and many Memphis restaurants are selling great burgers at a great price (see page 17 for details), we decided to ask a few local notables to tell us about their favorite burger. They gave us some very mouthwatering choices. Enjoy.

Fredric Koeppel, Writer

“Our favorite burger in town is the WJ Burger at Acre, a re-enactment of the original burger sold at Wally Joe restaurant that closed in 2007. Acre now offers these on Thursday nights. Beef dry-aged and ground in-house, confit tomato, roasted garlic mayo, truffle cheese, frisée on a house-baked horseradish bun — it’s just the best. Get it medium rare.”

The Office @ Uptown’s black bean burger

Jared “Jay B.” Boyd, Program Manager, WYXR

“My favorite? The black bean burger at The Office @ Uptown. I’m a new vegan, and having veggie options around town is helpful. With more Impossible and Beyond options popping up around town, this particular take on a black bean patty stands out for its taste and texture. Not quite like meat, but still flavorful enough to hold its own.”

LBOE garlic burger

Pat Mitchell-Worley, Executive Director, Stax Music Academy

“LBOE has a garlic burger. It’s no longer on the menu, but if you ask for it, they’ll make it. It has so much garlic, I can’t be around people after I eat it. But it is just divine. Not only is it flavorful, I love the smell of garlic. It’s just so relaxing. In another life, I would be a garlic farmer. Sometimes I get it as a turkey burger, too. And it’s consistently good.”

Marjorie Hass, President of Rhodes College

“I don’t eat hamburgers very often, but I am partial to the one served at Libro, the restaurant attached to Novel. A chance to browse at an actual brick-and-mortar bookstore is an increasingly rare treat. And then, to sit down to lunch over a new book and a delicious burger — perfectly cooked and covered in caramelized onions and melted cheese — makes for a perfect afternoon.”

Al Kapone

Al Kapone, Hip-Hop Artist

Al Kapone’s favorite hamburger is a toss-up between a Tops and a Dixie Queen cheeseburger. In both cases, he says, “There’s something about their cooked-to-order burgers. They both have that same almost diner burger thing about them. It’s the type burger you find in any mom-and-pop store that cooks burgers. And I want my onions grilled. Something about the grilled onion flavor I can’t explain. When they grill the onions, it gives a flavor the raw onions don’t give. I love that flavor. I think raw onions sometimes can be too strong.” And make sure and toast those buns. “If they toast the fresh bun and brush some butter on it as they toast it — oh, my God. I’m getting hungry. I want one right now.”

Mike McCarthy, Director, Sculptor, Preservationist

“I have to admit, my favorite burger is generally my most recent burger. Take last night, for instance. It was 9:30 p.m. and I was starving. Tops BBQ and Steak & Shake were closed, and the golden arches were as dark as burnt french fries. I found myself in the drive-through at Krystal on Poplar. I soon realized that I was having, perhaps not a favorite burger, but rather a most-ironic burger, a burger based in deep-rooted Memphis memories — yet no different than any other Krystal burger in any other American town. As I waited in line, I saw Krystal’s large poster advertising ‘The Hangover’ burger, which, naturally in these trying times, is now served 24-7.

“But I chose the No. 1 combo. I pulled into a parking space and began the time-honored process of getting shades of red and yellow all over my pants. I thought about how my parents would always eat at this particular Krystal when they would visit from Mississippi and how we process memories through physical shapes. But those dang Krystal marketing folks kept interrupting my thoughts with their class-struggle advertising: Each individual box containing my four burgers boasted the phrase ‘IF IT AIN’T BROKE …’ — which might really mean ‘If only we weren’t so bankrupt (in all meanings of the word), we could be eating somewhere else or enjoying a better life.’ If only Krystal restaurants looked as cool as they did in the 1950s, then I’d be feasting on Memphis history and I’d be doing it 24/7.”

Graham Winchester

Graham Winchester, Musician

Graham Winchester loves Memphis food as much as he loves Memphis music. His Instagram account has been his outlet for “Poor Man’s Food Reviews,” which he calls “30-second bursts of mania and sloppy eating. I love putting in my two cents about some food.”

Winchester won’t commit to naming an all-time winner but says his favorite burger “right now” is the B-Side Memphis Burger. “It’s new,” he says. “It’s kind of in that classic Soul Burger style, like Earnestine & Hazel’s, but it’s a little bit bigger. It’s a flat-top grilled burger. You get pickles and cheese and onions, and they give you mustard and mayonnaise on the side, so you can dabble with it as much as you want.

“It’s perfectly cooked, perfectly greasy so that the cheese and grease just kind of fill up the front of your mouth. It definitely reminds you of that Soul Burger flavor, but it’s really hardy. And it comes with fries, so you’re pretty fulfilled.”

Mark Greaney, Novelist

Memphis writer Mark Greaney (whose Bond-like Gray Man series of spy novels is now a staple on bookshelves everywhere), has two favorites: the house burger at Maximo’s on Broad for high-style days, and for everyday meals, the ever-popular Dyer’s burgers, famously marinated in their own ancient grease.

About the latter he says, “They are the perfect thickness, and the texture is amazing. (Anything fried is amazing!) They have an incredible beef flavor that blasts past the tanginess of the mustard and pickles.”

Categories
Food & Drink Hungry Memphis

Tiger Bryant Talks Tops

CREDIT: Justin Fox Burks

Justin Fox Burks

Yesterday, it was announced that a new ownership group was taking over Tops Bar B Q. Among that group is Tiger Bryant, who is behind Soul Fish and Young Avenue Deli.

Bryant discussed his thinking behind the move and the group’s plans for Tops.

What was the idea behind this?
Tiger Bryant: It’s an iconic brand. The primary investors [Darrell Horn and Matt Salisbury] and myself were raised on barbecue. Back when Mr. Messick [who bought the business in the 1980s] passed away, we started to make inquiries.

Are you worried you’re going to mess it up?
No. There are no plans to change anything. The long-term employees are really part of the asset. Everybody is still secure in their jobs.

What do you like specifically about Tops?
It’s got the natural Memphis feel to it. It’s kind of old school.

I think it’s very welcoming, really, to all walks of life. I don’t care if you’re an attorney or a ditch-digger, you’re just as welcome and you’re going to get the same food.

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Was there any resistance from the family to selling?
It just naturally worked out. Ralph [Horn, Darrell’s father] is very tied to the financial world and they bumped into who I guess was the family trustee [and they said they were considering selling] and that just started the dance.

You said you weren’t going to change anything, but are you going to add to menu, maybe broaden it?
We’re not changing anything right now. I’ve had these phone calls and texts today telling me not to mess with the hamburger, don’t mess with the barbecue. I’m like, guys, nothing is changing.

If anything, we’re going to bring some operational efficiency and try to help the stores work at the same speed of service.

Do you have a particular Tops location that is your location?
I grew up in Central Gardens.

Anything else?
Like I said, I think everybody’s excited. We’ve brought in a great team, which I think is going to bring a lot to the table.

We’re taking the ball and running with it, but we’re not going to spike it.

Justin Fox Burks

Categories
Food & Drink Hungry Memphis

Tops Under New Ownership

CREDIT: memphisbbqguide.com

memphisbbqguide.com

Announced this morning, Tops Bar-B-Q has been sold to an investment group, which includes Tiger Bryant, who is behind Young Avenue Deli and Soul Fish.

The other investors are Darrell Horn of Green Wealth Management and Matt Salisbury, a banker. Terry Trim, a restaurant vet and most recently director of operations at Kooky Canuck, will act as president.

The restaurant, which has 15 locations in the area, is known for its pulled pork topped burgers and brisket.

Full release below.

Tops Bar-B-Q Announces New Ownership

Investor group acquires the 67-year-old award-winning restaurant group and iconic brand
New owners will continue the legendary restaurant’s tradition of great barbeque, delicious burgers and friendly service

MEMPHIS, TENN. – April 2, 2019 – Tops Bar-B-Q today announced that the company has been acquired by an investor group led by Darrell Horn, Matt Salisbury, and Tiger Bryant, a local restaurateur and founder of Soul Fish Café and Young Avenue Deli. With 15 locations throughout the greater Memphis area, the award-winning Tops Bar-B-Q has been serving classic barbeque, burgers and more in a family-friendly atmosphere for 67 years.

The new ownership team brings to the table both extensive restaurant expertise and financial acumen to build on what is already a successful business. Maintaining the warm customer experience, popular menu and friendly staff – the heart and soul of Tops – are the owners’ top priorities.

“Tops Bar-B-Q is a special institution in Memphis, and barbeque is big business here,” said Bryant. “Tops offers not just outstanding food, it is also a true gathering place where people from all walks of life – of all ages – come to enjoy.”

Nurturing the business and allowing it to continue for years to come was the impetus for one of the lead investors, Darrell Horn – a diehard fan of Tops’ barbecue since childhood – to buy the company. His father Ralph Horn is also an investor in the company. Ralph, the retired CEO of First Tennessee, is well known for the award-winning, positive workplace culture he helped build at the bank.

“Tops is very personal to a lot of people around Memphis, and it’s important to us to keep that tradition alive for many years to come,” said Darrell Horn. “Years ago, my grandfather used to drive from Mississippi specifically to eat at Tops Bar-B-Q. We owe a debt of gratitude to the Messick family, George ‘Monty’ Montague and the entire team for making Tops such a special place for so many people. In the coming years, we look forward to bringing Tops Bar-B-Q to a new generation of patrons in the greater Memphis area.”

Tops’ long-standing CEO Monty Montague, who has been with the company for 45 years, was part of the ownership search, looking at potential buyers alongside the trust that held the company after Messick’s passing. The 81-year-old Montague will continue in his current role at Tops and will be joined by Terry Trim as the new President who brings over 30 years of restaurant executive and operating experience. Horn, Salisbury and Bryant will serve on the Tops Bar-B-Q Board.

“One of our goals was to get new ownership that would be a good fit for our company, and we got a good fit,” said Montague. “We want to continue with the same culture and the same delicious barbeque, and do it the way we’ve been doing it for years – the old fashioned way. That’s the successful way.”

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