Want a Great Night Out? Try…

…McEwen’s on Monroe

Hit or Ms. is pleased to introduce our first GUEST BLOGGER, Kelly Daniel!! Whoo hoo! Kelly’s a fellow downtown resident that loves giving kudos to local restaurants and happily wrote about her recent experience to McEwen’s. So read on and enjoy!

Last Saturday night my husband and I, parents to 15 month old twin boys, had a very rare dinner out planned with another couple to celebrate my birthday and Mother’s Day. Since our nights “out on the town” are few and far between these days, we knew that we wanted:

a) some place special

b) somewhere we had never tried before.

After asking several other friends for recommendations, we were led to make a reservation at McEwen’s on Monroe.  And, yes, I would suggest making a reservation, more on that in a minute.

courtesy of TripAdvisor.com

Before booking, I went to their webpage, and I’m happy to report it is very easy to navigate, up to date, and lists everything from their dinner menus to lunch features to specials on their homepage to their wine list. In addition, I was pleasantly surprised by the fact that they have a “Small Plates” menu. I absolutely love picking several appetizers to eat when I am at a restaurant; since we do not get to eat out that often, I find that this is one of the best ways to sample multiple dishes at a restaurant instead of selecting one large main course.

The ambiance of the restaurant (which is why I would suggest making a reservation) is perfect for anything from a weeknight quiet dinner for two to a larger celebration. Reservations are suggested if you would like to dine at a table– the main floor of the restaurant is relatively small, which is a huge positive characteristic in my book because it keeps the restaurant quiet and the service timely.

Courtesy of McEwen's website

Speaking of the service, our server ever vigilant– never letting a wine glass go empty or an finished plate sit too long on the table– but she was very personable; eager to describe the menu, tell us her favorites, and offer suggestions. The restaurant itself was nice and dark, which just emanates the feeling that you are actually having a fine-dining experience.

Side note: While I mentioned that reservations are suggested for a smaller table and necessary for a large party, they are not needed if you would like to sit at the bar. Our group of four moved from our table to the bar once the meal was completed since we were thoroughly enjoying our night out and just did not want to leave this welcoming cocoon in downtown Memphis. Sitting at the bar was just as comfortable as enjoying dinner at our table had been. In addition to serving the full menu at the bar, they have a full drink list as well. A vodka gimlet is a must taste here!

And heads up, McEwen’s is also terrific for private dining! If you are out to find a spectacular location for an intimate celebration or larger dining event, there is a downstairs part of the restaurant with a wine cellar that can be reserved for private parties.

Courtesy of McEwen's website

Moving on to the main course! The table started off with wine: Penfolds Bin 2 Shiraz-Mourvedre blend, which is now one of my favorite bottles and a “must-find” on my next trip to the wine store. And, the food was out of this world! As I mentioned, I am one to order a couple of appetizers for my meal out instead of one large entree. After our order was taken, a delicious basket of miniature homemade biscuits was placed on our table, soon to follow were our appetizers. My husband and I split the fried oyster appetizer. The oysters were nice and crisp and, despite being drizzled with a very light sauce (which was excellent to soak the biscuit in by the way), there was absolutely no sogginess to the oyster at all.

My next selection was the Wild Mushroom Salad. Normally when I order a salad at a restaurant I am slightly disappointed because it is usually a small handful of some type of green with toppings that are not too exciting (I am a regular salad eater, make a lot of salads at home, so I can be very critical of eating them while dining out). This was an exception: a hefty base of mixed greens were topped with not just a handful of mushrooms, but a hearty serving of warm, marinated mushrooms, walnuts, gorgonzola cheese, and all drizzled with walnut balsamic vinaigrette. The salad could have almost been a meal itself: I even had to get part of it to go, worried that I might be too full to enjoy my dinner!

Courtesy of McEwen's website

For my main course I ordered the Southern Style Crawfish Cakes from the “Small Plates/Big Taste Menu”  (which is how they refer to it). And this was the truth: these were not small, palm-sized cakes. Instead I was served two large crawfish patties that were bigger than my fist, lightly fried, which gave a welcoming crunch on the outside that was the precursor to warm, smooth, meaty, tender crawfish meat on the inside. The cakes included no “fillers”–there was no extra breading or any other additions– the chef let the crawfish meat speak for itself. Truly providing a big taste! My husband ordered the Pan Seared Chilean Sea bass (editor note: we’re right there with ya!), which was truly the most succulent, melt in your mouth sea bass I have had in a long time, served with mushroom risotto and sautéed spinach. The risotto was creamy and the spinach was moist and well-seasoned.

The night out was one to remember and one to keep us going back to McEwen’s for special occasions and with visiting relatives because of these three spectacular parts to the “dining out” experience: ambiance, food and service. And because of that, McEwen’s is a HIT! Even though the restaurant has been successful in downtown Memphis for years, this experience is just another reminder for why Memphians need to keep supporting this local spot or try it out, if you haven’t been before! Cheers to a great first-time trip with many more to come!

Thank Kelly! We’re making a ressie ASAP!

Loving Some Sweet Grass: New Cooper Young Restaurant

Hi folks! Had to write about a fantastic meal we recently enjoyed at one of Cooper Young’s newest eateries, Sweet Grass. Have you not had a chance to go? Well this spot definitely needs to be on your radar…

Two of us checked it out, and we kicked off the meal with craft beers that were delicious (forgive me, I can’t remember the names… guess that’s a sign of a good night out??).

Side note: When we went, Sweet Grass didn’t have a liquor license that permitted the typical beers– Bud Light, Coors, etc. However, the beers we drank were allowed because they had a higher alcohol content (a plus!). It’s possible that’s changed by now. And don’t worry, there’s a wine list.

Anyway, once  we were slightly inebriated, we placed our food order and out came an AWESOME bread basket: jalapeño cornbread, sourdough, and some sort of cheese (perhaps Asiago) and rosemary focaccia.

The bread was totally an indication of how the rest of the meal would play out… it was seamless and quite tasty. Our faves were the oyster stew (brings to mind New England clam chowder, but Carolina style) and the jambalaya that was actually a lot lighter than the typical kind.

Chicken Jambalaya, courtesy of Sweet Grass' Facebook Page

Additionally, the deep dish sour cream apple pie is to die for, really, it could be our last meal with the caramel on top reminding us of a praline.

Deep Dish Sour Cream Apple Pie, courtesy of Sweet Grass' Facebook Page

The service was spot-on. We had a terrific server who was prompt, knowledgeable, and courteous, and we happily tipped over 20%, see our thoughts on tipping here!

And quickly, the ambiance and decor had a calming effect with soft colors and sweet grass (what else?) tastefully decorating the interior.

This new Cooper Young spot is totally a HIT in our books. Make sure to visit asap. Oh, and check out the full menu here.

Thoughts on Memphis Tipping

Anyone catch this gem in the Flyer? At Hit or Ms. we’re BIG tippers… jar at Cafe Eclectic counter, done. Bad service and infuriating experience, still 15%. Typical dinner without any extraordinary snafus, 22% at least.

However, this article just pisses us off. Yes, Memphians need to tip and be conscious of the fact that servers are paid squat. But, do we really need to be lectured by the restaurant owners, particularly the ones that pay their servers $2.13/hr?

And though there are some fair statements from some of the chefs (we’re talking to you, Wally Joe), our biggest complaint about this article is that Memphis has a reputation for terrible service! Excluding several of the high-end restaurants like Iris, Bari, Erling’s, and yes Houston’s, we’re regularly annoyed while dining out… Tugs, Majestic, Do… Having lived and eaten in cities all over the country, sadly Memphis service just isn’t up to speed.

Case #1: Grace: Perhaps we’ll touch on this more at a later point, but Hit or Ms. had an awful experience at this “fine” dining restaurant. Going in on a Tuesday night with only three other tables occupied, our meal unnecessarily took 2.5 hours, the table seated after us received all their courses before we did (both tables had two diners) and the Chef was too busy hanging items in his kitchen to grace us with a “hello, thanks for dining in my brand new restaurant and spending a lot of money for a Tuesday night”. Yet, our dear server received a fantastic tip, despite this awfulness.

Case #2: Tugs on Mud Island: Without fail, every single time we eat at this restaurant, the order or check is messed up. Yet, we won’t penalize the poor server who can’t do addition… we just suck it up and tip.

Case #3: Carmela’s: In theory, this could be a charming lunch spot. It’s the type of place where you order at the counter and they bring it out to you. We popped in on a Saturday morning when it was fairly empty. Short story– the order took forever (it was just a panini), and it came out wrong. Admittedly, this may have been the kitchen’s fault, but no one was in the restaurant when the order was placed, so more aggravation resulted. Disclaimer: we’ve only been to this restaurant once, so we’d definitely be willing to give it another shot.

Bottom line, we will continue to tip because we realize how important it is for these waiters’ income. And, we will continue to support local restaurants because hey, the food usually rocks. However restaurant industry, listen up! Please don’t preach about tipping appropriately if your servers consistently provide bad service… train them better and hold them to these high standards. Then, when the service is top notch in MOST Memphis restaurants, Hit or Ms. will totally support a tipping manifesto.

What are your thoughts, dear readers? Sorry we’ve been MIA…

Hey, Big Spender

An insider’s guide to tipping.

by STACEY GREENBERG

One of my favorite things is the restaurant receipt that has the 15 percent, 18 percent, and 20 percent tip amounts printed on the bottom. It provides a quick and easy way to figure out exactly how much to tip. On the other hand, I’m not so fond of the gray area surrounding counter service and their leering tip jars. I always wonder how much I should tip, if at all. To get a handle on what’s appropriate, I talked to some restaurant insiders and frequent diners.

It’s no secret that people who have worked in the restaurant business are usually the best tippers. Margot McNeeley, the executive director of Project Green Fork, has waited tables and tended bar. “It’s not easy work,” she says. “I almost always tip 20 percent, if not more, unless the server is rude. If they’re in the weeds and super busy but nice about not being as attentive, I still tip well.”

Stephen Hassinger, the innkeeper at the Inn at Hunt Phelan, is also a chef with many years of restaurant experience. “Me, I tip everybody,” he says. This includes the dry cleaner ($10 every once in a while), the guy at the car wash who wipes the rims ($3 to $5), and the barista ($1 every time and $3 to $5 sometimes). “Basically anyone who performs any kind of service, I tip $1 to $20 depending on how much work it is and whether I plan on returning,” he says.

Hassinger believes that once you add some decent gratuity, that person will remember you and how you like your coffee or whether you like medium or light starch in your shirts … whatever. “As a rule, over-tip in the beginning, and you will receive good service from that point on,” he advises.

Ken Lumpkin, the chef/owner of Umai, wants people to understand that servers get paid very little and survive on tips. (The norm for servers’ wages is $2.13 per hour.) “I know that 15 percent is the standard, but it has not kept up with the increased cost of living,” Lumpkin says. “Tipping should start at 18 percent.”

He agrees that receiving poor service is cause for a smaller tip but suggests that diners take into consideration whether or not it was a server’s error or someone else’s. “Servers have to deal with backed-up kitchens, angry cooks, angry patrons, running out of supplies, co-workers’ attitudes, etc.,” he says, suggesting that if a patron is dissatisfied, it’s better to alert the manager to the problems instead of stiffing the wait staff.

Ben Vaughn is the chef/owner of Grace Restaurant, which offers fine dining. He says that 18 percent is the average tip. However, Wally Joe, the chef at the Brushmark, says that 20 percent should be the standard for fine dining. “Service is more refined, and extra attention is required and expected,” he says, noting that there may be small touches such as tableside serving of sauces and beverages. “A server should also have full knowledge of the menu and wine list,” he adds.

Joe is very outspoken when it comes to counter service and says that tip jars really annoy him. “What am I suppose to tip them on? Handing me my order that they are paid to do? That requires no effort at all,” he says, equating it to a clerk handing him a pack of gum at a convenience store.

Helario “Harry” Reyna, who owns Elliott’s, a sandwich and burger joint downtown, says the standard tip for counter and pick-up orders is 10 percent. Elliott’s has never had a tip jar, but patrons may choose to leave a tip on the table. When Reyna was part-owner of Kwik Chek on Madison, they had a tip jar and split the tips. “That’s how I started a savings account for my daughter,” he says.

Elizabeth Blondis, part-owner of Central BBQ, recommends 5 to 10 percent for counter service and to-go orders. The tips are put into a pool for all employees and divided based on total hours. “That way, everyone — from the prep cook to the busser and everyone in between — shares in the rewards of doing a good job and working as a team,” she says. Blondis notes that no one at Central is paid less than minimum wage (most are paid more), but the additional tips can add up to an extra 50 cents to $1 per hour for employees.

Vaughn says that the staff at Au Fond, his market and cafe adjacent to Grace which offers counter service, is paid a higher rate than the wait staff at Grace. “It’s a nice thing to leave a buck or two to the guys and girls cleaning up and working their butts off, but it’s not expected,” he says.

Gary Bridgman, a former waiter who “carried trayloads of plates/drinks and tracked customer satisfaction throughout the meal,” says he has to be impressed before giving a counter tip higher than a quarter. “I’m more likely to slip a dollar under a dirty dish/tray if I’m not expected to bus my own table,” he says.

It’s important to consider whether your to-go order is being packed up by counter staff making minimum wage or by wait staff making $2.13 an hour. Former restaurant staffer Lauri Smith points out that to-go orders were included in her total amount of sales that she had to pay taxes on. In other words, the server has to pay tax on it whether you tip or not. If the restaurants do not report it accurately, the restaurant and the wait staff get audited by the IRS.

“The people putting together to-go orders [in restaurants] almost always get ripped off,” McNeeley says. “Think about this: They take time, sometimes away from their stations, to put the order together, check it, bag it, ring it up.” Tipping at least a few bucks on to-go orders should be required in her opinion. At the very least, it is always appreciated.

So what about alcohol? Joe does disagree with his servers when it comes to tipping on wine. “I’m probably not going to make any friends among servers for saying this, but there is a feeling that they deserve to be fully tipped 20 percent on expensive bottles of wine,” he says. Joe explains that whether the bottle of wine costs $200 or $30, the work is the same.

Ben Carter, author of the popular blog Benito’s Wine Reviews, says wine should be tipped 20 percent just like everything else. “The only time this becomes a real issue or argument is when you’re spending $500-plus on wine at a single dinner. And even then, there’s a big difference between 10 $50 bottles and one $500 bottle,” he says. The former is going to involve a lot of work and glasses and surely deserves 20 percent, in his opinion, and for the latter, he believes 10 percent might be appropriate without throwing off the overall balance of the bill.

At a bar, 20 percent is always safe, according to Wes Fowinkle, who has been bartending for over 10 years, most recently at the Cove. He prefers 20 percent to the generic “$1 per drink” rule. “If someone orders the most complicated, expensive drink on the menu that takes five minutes to prepare, keeping you from selling five quick beers, you made $1 instead of $5,” he explains. Fowinkle offers some advice for math-challenged and/or multi-drink imbibers who don’t have the luxury of a receipt with tip suggestions: “The easiest way to figure out 20 percent at the end of a night is to divide your tab by 10, then multiply by two.” (This trick works in restaurants too, any time of day.)

When it comes down to it, customers need to be aware of the nuances involved in the restaurant business and what constitutes good service. Hassinger sums it up: “Employees who work for tips appreciate someone who appreciates them.”

Tipping Cheat Sheet

Fine dining: 20 percent

Casual dining: 18-20 percent

Counter service: 0-10 percent

To-go orders in restaurants: 10 percent

Alcohol (including beer and wine): 20 percent

Really expensive bottles of wine ($500+): 10 percent

Mosa Asian Bistro: Two Thumbs Up

Mosa Asian Bistro is a locally-owned restaurant from the original owners of the well-known Formosa. Mosa has two locations in East Memphis: Poplar at Kirby and White Station between Poplar and Park. A casual dining experience and reasonable prices, Mosa offers a modern take on traditional asian cuisine.

For starters, there are traditional favorites such as potstickers, edamame and lettuce wraps; but we definitely recommend the basil rolls.

You choose the heat level and meat (or tofu) for your main dish. If you prefer rice dishes, the Fried Rice and Teriyaki Bowl are our favorites. If you are more a noodle fan, you can’t go wrong with the Mosa Pad Thai or Dan Dan Noodles.

However, if you are interested in trying something new, we recommend the Jiao Zhe Bowl. It is similar to Wonton Soup, plus vegetables and a kick – its own dipping sauce. But go easy on the dipping sauce, too much at once will light your mouth on fire!

We say Mosa is “A HIT” for consistency in service, price and quality!

If you have any other favorites, please feel free to let us know. We always love trying new dishes.

Arguably the Most Consistent Dish in Memphis…

…McEwen’s on Monroe’s Seabass.

The orange soy glaze & miso broth combined with the risotto usually results in a frantic mopping of the plate to ensure not a drop is missed. Every single time I go to this restaurant, I order this dish (hey, if ain’t broke, why fix it?), and every single time, I’m extremely happy with my choice.

If you haven’t tried this dish, I highly recommend booking a reservation ASAP. Or, go sit at the bar and enjoy with one of the amazing glasses of wine available.

What’s your go-to, consistent entrée in this fine metropolitan area?

/A

Working Hard for the Money…

Sorry friends that we’ve been tardy with another blog post. Things have become a bit hectic at our 9-5’s…

…but we promise another update is coming soon. In the meantime, here’s some food for thought:

Anyone make it to opening night at Local, the new gastropub on South Main? One of our reviewers checked it out and will be giving you the scoop on her experience.

Or, do we have any dim sum aficionados reading Hit or Ms? We saw on Paul Ryburn’s blog that Bangkok Alley is now serving in their downtown location. This makes us happy since it’s the first Memphis restaurant we’ve heard of that serves dim sum (definitely correct us if we’re wrong). We’re planning to drag our butts out of bed one of these Sundays to test it out and will give you a rundown soon.

And, one of our die-hard tweeters is compiling a list of Memphis restaurants using Twitter… a great tool for finding specials, new dishes and promos. We’ll have that up shortly.

So stay tuned, thanks for your patience and we’ll be in touch soon.

xx

Restaurants Embrace New Normal / via Memphis Daily News

Memphis Daily News reported yesterday that though Memphis restaurants are feeling the effects of the economic downturn, they are not rolling over so easily. They are simply learning to do more with less. Whether they are lowering prices or creating smaller portion menu items, local restauranteurs are being smart about their efforts in order to regain business that once was so abundant. Take a look at what some local chef/owners are doing to fill the seats and get you dining out again.

And, let us know how your habits have changed with the economy.

Restaurants Embrace New Normal

By FREDRIC KOEPPEL | Special to The Memphis News / January 4, 2010

LOOKING UP?: Jeff Dunham, chef and owner of The Grove Grill in the Laurelwood Shopping Center, is hopeful for business in 2010. — PHOTO BY BOB BAYNE

“For 2010, I’d like to see a 20 percent increase in revenue,” said Jeff Dunham, owner and chef at the popular Grove Grill in East Memphis.

For Dunham, that goal might be attainable, but for many others, a rough 2009 has carried into the New Year.

From September 2008 through September 2009, the restaurant industry in America suffered one of its most intense downturns since the late 1980s.

Yet as much as the economic recession brought major banks to their knees and hurt the country’s dining-out segment, this dismal period appears to be the culmination of a steady decline in the public’s interest in eating out at every price level and style of cuisine.

Where bread is buttered

Over the past five years, the percentage of lunches and dinners eaten away from home declined from 53 percent to 45 percent, according to a report released in December by The NPD Group, a marketing research company in Port Washington, N.Y. Traffic for such ubiquitous national chain restaurants as Chili’s fell for 21 consecutive quarters.

The Current Situation Index, part of the Restaurant Performance Index issued by the National Restaurant Association, has registered below 100 for two years, indicating a contraction in business activity. It stands right now at 96.

Will the situation improve in 2010?

“I think we can go into 2010 with optimism tempered by a sense of reality,” said Mike Miller, owner of Patrick’s Steak & Spirits on Park Avenue and president of the Memphis Restaurant Association. “Coming from the end of 2008, when the economic situation started to get bad, and into 2009, it was a tough year. But everything I’m hearing for the last four to six months sounds better in every price range, from burgers and family restaurants to fine dining. From a pure business standpoint, we have a little momentum.”

Karen Carrier’s optimism is tempered.

“January is going to be really bad,” said Carrier, owner of Do Sushi, the Beauty Shop Restaurant and Lounge, Mollie Fontaine Lounge and the catering company Another Roadside Attraction.

“By the beginning of 2009, things fell apart,” she said, “and 2010 may still be a little rough. I don’t think things will start to ease up until the summer,” an assessment that agrees with The NPD Group’s report, which estimates the restaurant industry “will remain weak, at least through the first half of 2010.”

“First, I think the days of $28 to $32 entrees in this town are over, except for very special occasions,” Carrier said. “Second, your waiters represent the restaurant, and they can’t be rude or pretentious or argumentative. You can’t act like a celebrity, either in the kitchen or the dining room. The customers pay us, not the other way around. I’ll do whatever I have to do to make them happy.”

A strategy Dunham uses at Grove Grill is the “small plate” concept, in which a dish is more generous than an appetizer but smaller than a main course.

“We introduced this in September, and it’s done very well,” Dunham said. “The concept offers a great opportunity for customers to spend less and to eat less.”

The point, said Dunham – and this includes good-quality wines at lower prices – “is not to cut staff or reduce service at any level, but to make things as affordable as possible for the customer.”

He cited the difficulty independent restaurants have in competing with chains: “They have money to put into marketing that we just don’t have. We rely on word-of-mouth and reputation.”

Still, Dunham said, “barring the other shoe dropping, I don’t see why the circumstances won’t get better sometime next year.”

‘Open to change’

The latter months of 2009 saw several surprise local restaurant closings, primarily Jose Gutierrez’ Encore in Peabody Place, which folded in September and, just before Christmas, the closing of the long-running Jarrett’s, owned by Rick and Barbara Farmer.

Then, just last week, The Kitchen on West Brookhaven Circle closed after being open since April. It had replaced Caspian, a Persian restaurant that lasted a couple of years.

Angie Kirkpatrick, who talked to The Memphis News a week before closing The Kitchen, seemed optimistic at the time, but did express frustration.

“We’re affordable. The menu doesn’t break the bank,” she said. “But it hasn’t turned out as I expected; it’s much harder.”

After a hiatus of more than a decade before launching The Kitchen, Kirkpatrick worked as manager of The Half-Shell during the 1990s, owned Maxwell’s and In Limbo, in Cooper-Young, and Ithaca in the Holiday Inn Select at Union Avenue and Second Street.

“I’ve never been in a situation that was so unpredictable,” she said.

What seems to be predictable is the restaurant industry, which, despite how society idealizes its sybaritic qualities and prestige at some levels, is, after all, a consumer product business. It’s affected by not only economic factors, but cultural and social influences.

Nationally, the rate of personal savings is slowly rising – from 2.8 percent in August to 3.3 percent in September, according to the Bureau of Economic Analysis – meaning Americans are more reluctant to spend money during a recession that’s not over yet.

“Restaurants have to be accountable,” said Carrier. “They have to keep the doors open to change.”

Top 10 Must- Eats in 2010

Top 10 in 2010… what can we say, we love a good list, especially one that ties in so nicely to the new decade. Believe us, if you haven’t tried any of these phenom dishes at some point… scoot your booty over to these restaurants and try them ASAP.

1. Las Tortugas: The Elephant Ear Tortuga Sandwich. Trust us, it’s a heavenly sandwich full of meat, Mexican cheese and the freshest ingredients. Absolutely fab. Oh, and the guacamole and cheese encrusted corn are two other delicious treats.

Courtesy of Urban Spoon

2. Restaurant Iris: The “Surf and Turf”, a New York strip stuffed with oysters and blue cheese. Really, the must gluttonous dish imaginable and well worth it. Even more amazing, the Chef is willing to customize. Lactose intolerant? No prob, they can leave off the cheese. Not a fan of blue cheese? He’ll replace it with something else in the kitchen. LOVE Chef English!!

Great Chef English Interview from the Commercial Appeal

3. Circa: Prosciutto Wrapped Asparagus.  Perfect combo of salt and crunch. Great for a quick bar snack or to start a meal. Yum!

Courtesy of Circa Facebook Page / First Appetizer on the Left is Prosciutto Wrapped Asparagus

4. Pearl’s Oyster House: Fried Pickles. There are several fried pickle contenders in the city, but Pearl’s sweeps them all. Thinly sliced and expertly fried, they are essentially pickle chips served with ranch. Word of caution, DO NOT INDULGE IF ON A DIET. You can’t eat just one.

Courtesy of JUSTIN SHAW/SPECIAL TO THE COMMERCIAL APPEAL

5.  Bangkok Alley: Pad Thai. Whether you are in the mood for chicken, shrimp or tofu, these noodles and their mixture of sweet sauce and a crunch from the peanuts is enough to satisfy any appetite.

Courtesy of bangkokalley.com

6. Pete and Sam’s: Toasted Ravioli. With 50+ years in Memphis, these folks know how to pack a restaurant… with these toasted ravioli. Crispy, not too breaded and small enough to eat in one bite, they are addictive.

Courtesy of Urban Spoon

7. Cafe Eclectic: BLT&A. A traditional BLT with added Avocado. The Avocado adds a creaminess to this Southern staple. Also, it doesn’t hurt that they make their own bread and have terrific red velvet cupcakes for dessert.

Courtesy of Urban Spoon

8. Grove Grill: Low Country Shrimp and Grits. A traditional favorite with a local flare, these shrimp and grits must be accompanied by Grove Grill’s homemade dinner rolls.

Courtesy of Grove Grill's Facebook Page

9. Elfo’s: Elfo Special. If you are tired of the same old pasta dishes, Elfo Special is the perfect cure! It’s a thin pasta in a light garlic butter sauce full of succulent shrimp. And its definitely enough to split.

Courtesy of elfosrestaurant.com

10. Interim: Macaroni and Cheese Casserole. As an appetizer or side dish, this macaroni and cheese is a must have.

Courtesy of Interim Restaurant & Bar's Facebook Page

Do you agree with our list? Have your own? Let us know your local faves!

Sekisui Pacific Rim: Sink or Swim?

So on to our first review…

The Tuesday before Christmas, a group of us decided to pop into Sekisui Pacific Rim before the city went on hiatus for the holiday.

Restaurant Background

As you may or may not know, Pacific Rim is a part of the Jimmy Ishii empire that includes Sekisui locations around the Mid-South, BARI, Dish and blue fin. Technically, Pacific Rim and Sekisui constitute a chain; however, it’s local, so Hit or Ms. is on board.

Anyway, the Pacific Rim in Memphis has been open for close to 10 years. Through several concept and menu revamps, this Japanese spot has become a hangout for those looking for fresh sushi in East Memphis in an environment that’s not your traditional sushi house (think dimly lit with neon, flat screen TVs and a hip vibe perfect for a sake fueled birthday party).

Food

For this specific Pacific Rim experience, our table started with two yummy appetizers: a special that night of Pork and Sweet Potato Egg Rolls served with a sweet dipping sauce (similar to duck sauce) and Fried Pork Dumplings ($5.95).

Both apps were wolfed down and determined to be amazing by my dining companions. I mean honestly, it’s hard to go wrong with fried food. However, the sweet potato egg rolls lacked a distinct sweet potato flavor.

Another option is the Ocean Pyramid ($9.95) if the fish is fresh (see below). Though no one ordered it this time, it consists of layers of salmon, yellow tail and tuna sashimi with flying fish roe, avocado, sushi rice and a sesame vinaigrette. Overall, it’s a very cool texture combo with an even neater presentation. This use to be one of my favorites to order until it became unreliable: i.e. fresh one time and “fishy” the next. So, I stuck with a cooked appetizer this go-around.

For our next course, we ordered salads: the signature Ginger House Salad with Jumbo Lump Crab Meat (small $4.95 / large $8.95) and the Wakame Seaweed Salad with Seared White Tuna ($4.95). Both salads lived up to their description and were perfect precursors to our sushi extravaganza (more on that below). Fyi, the Ginger Salad is a staple item at all of Jimmy Ishii’s Japanese restaurants (luckily!) and typically very consistent. I rarely visit any of his spots and not order this salad— it’s a must-have!

The Seaweed Salad was also a pleasant surprise. Given the option of several toppings (Squid, Seared White Tuna, Octopus, Salmon Skin, Crabstick and Shrimp), one of my co-eaters ordered the Seared White Tuna. It came served over thinly sliced cucumbers in a slightly vinegar-y, soy based dressing.

For our main course, we chose a huge assortment of sushi. A full list of our sushi order is below, but first, a few comments on the sushi choices. For one, sometimes it’s hard to find “healthier” roll selections at Pacific Rim or really any of the Sekisui restaurants. Most of the rolls have something fried in them or mayonnaise incorporated, so beware if dieting is a concern. The good news is that you can always order Nigiri or Sashimi to try to bypass this situation.

Second, during this visit, the fish was very fresh. However, after several failed experiences over the years, I can honestly say it is hit or miss if you prefer raw sushi vs. cooked rolls. Consistency definitely varies on this front. There’s no hard evidence, but with Pacific Rim and usually the other Sekisui restaurants, the fish tends to be fresher towards the end of the week, Wed – Sat. Unfortunately we aren’t a coastal town, and you can sometimes taste the difference if raw sushi is your preference (mine). So, to be on the safe side, I’ll usually skip raw rolls earlier in the week or ask what’s fresh for the day.

As for this enormous sushi platter, the entire table LOVED all the rolls:

–          The Firebird ($9.95): Crunch Crab, Sweet Chili Sauce topped with Tempura Shrimp and Thai Sauce. A flavorful combo that relies on the fried components.

–          The Jimmy Walker “Dyn-O-Mite” ($7.50): Avocado, Cucumber, Assorted Fish with Wasabi Roe. A healthier option due to the lack of anything fried or mayo. I’m a big fan of Wasabi Roe (caviar flavored with wasabi).  However, in comparison to the flavor of the fried rolls, it’s a bit bland. I recommend ordering with other healthier options to fully appreciate the flavors.

–          The Pacific Rim ($9.95): Crunchy Crab and Shrimp topped with Tuna, Salmon, White Fish and Sweet Chili Sauce. The favorite of the raw fish eaters at the table. The sauce complements the roll and the crunch contrasts nicely with the variety of fish on top. I highly recommend ordering!

–          The Crunchy Shrimp ($5.50): Self explanatory with Cucumber.  A safe, but boring option. Nothing to write home about.

–          The Shiitake Mushroom ($3.95): Simple, but delicious when paired with wasabi and soy sauce. Added bonus, a nice, cheap option!

–          The Volcano ($7.50): Tempura California Roll with Spicy Sauce* A traditional California Roll, ENTIRELY FRIED. It’s as unhealthy as it sounds, but well worth the splurge.

*not pictured

Believe it or not, one person in our party had room for dessert after this massive amount of food! He ordered red bean ice cream and was a very happy camper. I seem to only find red bean and green tea ice cream in the Asian restaurants around town and not at any of our grocery stores, so if I could have fit anything else in my stomach, I would have indulged. If you are able to plan better than me, I definitely recommend trying one of these flavors. AND, if you know somewhere in the city that sells these ice cream flavors for couch consumption, definitely let me know!!

Drink

Pacific Rim has an admirable beer list, and I was impressed by the beer special, Hitachino Nest Beer.

Sadly, my dining companion didn’t love it and unfortunately, I wasn’t feeling too hot that night, so I wasn’t able to personally sample.

Service

Overall, the service was fine. You can tell there aren’t nearly enough servers on the floor to adequately handle all the tables. I was the first to arrive for the dinner and decided to go ahead and sit down. Initially, the service was not super prompt, and I sat by myself for a solid 5-10 before I flagged someone down to ask for a  drink. Aside from that, all courses were spaced well and our server was attentive, once the restaurant calmed down a bit.

So should you go?

Pacific Rim is a HIT. Consistency is definitely something they need to work on as far as food and service go. However, you know you can always get a satisfying dish (with the Ginger Salad, cooked sushi and the appetizers), as well as a good beer, which are two major pluses in my book. So if you haven’t been into Pacific Rim at all or even for a while, go visit this month after you ring in 2010!

-A

Quick side note: As we mentioned in our initial post, we are not professional restaurant critics, nor do we have any formal culinary training. These write-ups are just our personal experiences that will usually focus on one specific meal at the restaurant, though we may reference previous times in these eateries.

Farewell Old Friend

Jarrett’s Restaurant announced this month that it will be closing its doors for good after serving this New Year’s Eve dinner. Jarrett’s is among many locally owned restaurants that have announced their departure from the Memphis dining scene in recent months including Ronnie Grisanti’s (which has merged into Elfo Grisanti’s in Germantown), Encore, The Kitchen and Cafe Toscana. Owner and Chef Rick Farmer has made Jarrett’s a Memphis icon, but after 15 years of excellent food and attentive service, this down economy was enough to take it down. Memphians have shown their true support and patronage since the closing announcement and Jarrett’s New Years Eve dinner is now sold out! Let’s not let this pattern continue. We challenge each of you to support your local restaurants and keep them in business. Don’t wait until it’s too late to book a table!