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Once a month we will have brown bag tastings, which are a total blast and can be pretty surprising once you unveil the bottles. Last but not least, we have a great wine club to roll out. We will have pick-up parties for wine club members once a month a few days before we do the actual tasting — the option of virtual tasting or in-house tasting — and pairings. I always wanted to become an author and maybe a movie director but I put that dream to the side when I was maybe 10 years old. I watched my great-grandmother, who is still with us, put smiles on everyone’s face in our neighborhood with her cooking. If there was a question on who was my inspiration and who is the best chef ever I would hands down say her.
Great wine list,
We see the modern food truck as a way to do the same – but with a culinary chef at the wheel. Hen House’s fixed and seasonal menus are also inspired by locally-sourced, seasonal ingredients with the goal of treating guests to the truest flavors and nutritious meal options. An amazing dining experience in California inspired Michaela Dockery to bring a similar concept to Memphis.
Gus's World Famous Fried Chicken
For a special occasion, reserve one of the tables or booths on the balcony overlooking Main Street and cap off the night with the decadent chocolate flight. Alcenia’s is the only eatery in Memphis where you and everyone in your party can expect a hug from the owner. But the warm hospitality isn’t the only reason this soul-food destination — in downtown Memphis’s Pinch District, just around the corner from the giant pyramid-shaped Bass Pro Shops — ought to be on your must-visit list. Alcenia’s is a textbook example of a simple, meat-and-three diner done well. The specialties include fried chicken and catfish, pork chops, waffles, fried green tomatoes, and hot-water cornbread, along with trusty sides like cabbage, mac and cheese, and green beans.
Preparing delicious meals from the start.
Abuduhair began as a home baker and slowly grew her retail business with standout items like French macarons, which come in flavors such as wedding cake, orange blossom, lavender, double salted caramel, and red velvet. You can find plenty of benches and nooks outside in Overton Square to enjoy your desserts. With everything being said, one of Chef JeraVonte’s newest reasons for doing what he does is for his soon-to-be son Jesse Twillie, due February 10th. Not only do I wanna become a great chef for the city of Memphis, I also want to become a great father and make him proud. When Michaela Dockery and her husband, Dee, would travel to the Wine Country in California, they often found themselves asking, “Why don’t we have tastings rooms like this at home? ” The couple decided to make their dream a reality and open their own spot.
He said he has also partnered with local food artisans to provide ingredients for dishes. Dockery said Jeanes’ menu focuses on locally raised ingredients and partnerships with local food artisans. “It’s the vision I had for the menu originally,” she said. Shrimp and Grits, Beef Wellington, Burrata Salads and Charcuterie and Cheese plates are just a few of the options to expect. Sommelier Caleb Knight will host regular wine tastings. Off the main dining room is “The Bubble Room.” This smaller dining room is dedicated to sparkling wines, with a wall devoted to Veuve Clicquot French champagne.
Jeanes will have ingredients from local farms like Marmilu Farms and Old World Farms. Mendenhall Road, from Comeback Coffee, where he developed its food program and worked as its chef. Prior to that, he had been the chef de cuisine at P.O. He quickly became known for the cake-like herb biscuits he baked for P.O. Those same biscuits had been the foundation for Kinfolk, a small food stand Jeanes ran in South Main Market before it closed.
The walls are lined with an eclectic mix of art work from the Dockerys' home as well as from close friends. But more cozy lounge seating is on the way for the new year. The wine cellar, which features more than 350 bottles, is a glass-walled room that will host private dining experiences as well as tasting events. The couple decided to make their dream a reality and open their own spot.
Staff required to disinfect surfaces between visits,
The Hen House wine bar officially opens to the public on Jan. 16 and is hosting private events now. Award-winning chefs Andy Ticer and Michael Hudman (Andrew Michael, Hog & Hominy) are native Memphians from large Italian families. Catherine and Mary’s — aptly named for the duo’s nonne — is a natural extension of the dishes they grew up with. Ticer and Hudman have also recently opened Bishop’s at the Central Station Hotel, which leans heavily into French cuisine and techniques. Jeanes quietly started at the restaurant in mid July and now has officially debuted his new menus.
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The Hen House: What to expect at this new East Memphis wine bar
Find out more about her wine bar concept that's opening in six short weeks. I wanted California flair and elevated Southern comfort to collide. That’s exactly what our Executive Chef Matt Schweitzer has created for us. Matt is young, creative, and passionate about creating this food experience for Memphis. We will have lots of family-share small plate options, but also the option to upsize to a full entrée.
She explained that as a wine bar, she wants the food to pair well with wine and spirits. The menu will include a large selection of family-style shareable dishes for those stopping by before dinner, as well as a selection of entrees for those wanting dinner. The team members have spent the past several months educating themselves on the wine selections and how to serve wines. “People will be coming for an experience from start to finish,” said Michaela of her commitment to staff training and why she kept The Hen House small. You can check out Chef JeraVonte’s delicious cuisine Monday through Saturday at Hen House Wine Bar (@henhousememphis).
Our seasonal ingredients come from local, sustainable sources and contribute flavors that, quite simply, exceed our guests’ expectations. Wes Anderson could have concocted the aesthetic of Vice & Virtue, a blend of warmth and whimsy that’s an ideal fit for downtown Memphis’s Arrive Hotel (the former home of the Memphis College of Art’s graduate program). The coffee shop and roaster prioritizes specialty-grade coffees, selecting blends from around the world and partnering with local companies to create unique releases.
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