Last Wednesday Kelly and I tried to go to Encore but unfortunately they were closed for a private party. I'm actually glad they were closed because we ended up having much more fun. We decided to take a culinary tour of downtown Memphis. We started at Bluefin where I had a glass of Crios of Susana Balbo Malbec Rose. It had wonderful fruit and a crisp dry finish. We split the Rock Shrimp Risotto which was absolutely delicious. The shrimp were tender and the risotto was rich and creamy without being heavy and overpowering. Chef Robbie Alexander brought us out a fabulous Wagyu beef London Broil. It was cooked to a perfect rare with a slightly sweet drizzle and a spicy polenta cake. I urge everyone to get down there IMMEDIATELY. The food is fantastic, the wine list has everything for everyone, and the decor is modern Tokyo hip. This restaurant is a perfect addition to the Memphis dining scene.
After leaving Bluefin we headed to McEwan's. This place is always ALWAYS good. I ordered Kelly a glass of Ferrari-Carano Syrah and a glass of Matanzas Creek Sauvignon Blanc for myself. We split the Buttermilk Fried Oysters and BBQ Duck Enchiladas. Incredible. The oysters were lovely and crisp on the outside and tender on the inside. Wonderful. The duck enchiladas are purely decadent. Rich, smoky, tender with a slight hint of spice. I could live off them if I wasn't afraid of blowing up. Our friends Wendy and John, who had just finished dinner in the other room, joined us for another glass of wine. We all headed out into the chilly Memphis night and bounced on over to Felicia Suzanne's for one last drink. Our bartender, Caroline, was lively, funny and sweet. Kelly decided she was his new best friend.
Next time you dine out, pick three restaurants that you like, or have always wanted to visit, and go enjoy them all. Have a glass of wine and an appetizer at each place. Maybe even do a course by course dinner; have an app here, salad there, dinner at another place, and dessert at another. Sample the culinary culture of Memphis!
What to Cook This Week - Pan-roasted chicken in cream sauce, Indian-spiced tomato and egg casserole, a swordfish piccata: Make foods to comfort against the cold.
20 hours ago