Strano Sicilian Kitchen And Bar (Memphis)

When a new restaurant opens in Cooper Young, I add it to the top of my must-visit list. But when an old friend opens a new restaurant in Cooper Young, I go running. Josh Steiner and his friendly staff have turned the "cursed" corner of the foodie intersection into a lunch and dinner hot spot, all due to the creative execution behind Strano Sicilian Kitchen and Bar. Opened just a few weeks ago to the public, the Italian kitchen is innovative and impressive, especially for a chef/owner my age!

Chef Josh immediately greeted us with a warm smile and hug. His genuine passion and grit were obvious as he explained the inspirations behind his rich menu. I requested that Josh pick out his favorites for us to try, adding a mystery approach to the "classic casual" dining experience. Immediately, he told us to order the following: fried olives, fennel all' arancia salad, grilled swordfish, and rack of lamb.

After ordering, you will be offered a complimentary choice of one of five bread options -- pizza bread, that is -- with infused lemon olive oil. I never, ever turn down bread and butter; but this unique starter immediately set Strano apart from any other Italian restaurant in the city. Fortunately (or unfortunately), the bread was addicting.

The olives were simply awesome. Super crisp and crunchy. I usually associate "fried" with grease, but this wasn't the case in the least. Plus, I am a huge olive fan, so the tang of a piping hot, cheese-stuffed green olive was fantastic. I wish I could replicate this finger food for a party!

The fennel and orange salad literally shaped the restaurant, according to Chef Josh. While there's a lot going on on the plate, each ingredient represents a Sicilian flavor component that has driven Josh to his culinary success today. See those unrecognizable yellow discs on top of the spring mix? Well, those are drops of olive oil, which have been transformed into solid discs on Chef's "anti-griddle." I watched the magic happen back in the kitchen -- liquids are cooled into a frozen solid consistency, which then reverses into a melt-in-your-mouth experience as soon as you take a bite. My mind is still blown over that artistry!

And holy moly, those lamb chops. The plate was sprawling with color and technique. The five lamb chops were plump and juicy with a sweet balsamic glaze. I was so into that glaze, that it became my new dipping sauce for the pizza bread. The grilled vegetables (from squash and zucchini to asparagus and a dome-smoked artichoke heart) were beautifully overwhelming. My mom and I couldn't manage to finish this plate, even together. So, while expensive on the menu, the size of these dishes were well worth the price.

The swordfish completely contrasted the lamb chops, which I found to be a nice juxtaposition on our table. A simple bed of housemade tagliatelle (my favorite pasta shape) was tossed in white wine, olive oil, lemon, and caper. The sizzling swordfish steak, lightly charred and seasoned with black pepper, was a lovely portion. I enjoyed (almost) every bite of this modest, clean plate.

And a surprise almond tiramisu to finish off the night? Yes please. Josh's spin on the classic was as sweet as it was innovative. Almond brittle pop rocks covered the top layer; and yes, the pop rock effect actually worked! Again, mind blowing.

Chef Josh's effort and culinary technique shine through every single plate. I look forward to sharing many more experiences in Strano -- I've got to try the famous Sicilian pizzas and paninis for lunch on the patio. Thank you, Josh, for showing Memphis that anything is possible with grit and passion!

Tennessee Brewery Untapped (Memphis)

If you haven't heard the hype, I don't exactly know where you've been hiding. The current scene at the historic Tennessee Brewery in Downtown Memphis has quickly become the most sought after spot for socializing, drinking Tennessee's finest grains, and joining a movement for the city's future. You can feel the spirit as soon as you enter the arch, filled with an untouched, untapped sense of soul that permeates throughout the buzzing courtyard.

Growing up in Memphis, I am used to running into at least one person I know at any restaurant, coffee shop or event. But besides the motley crew who joined me for the memorable afternoon -- Alex, Ben, Ellory, Jordan, Stephanie, Caroline, Hannah -- I didn't know a soul. And yet, the sense of warmth and community was at an all-time high. The twenty-minute rainstorm didn't kill the atmosphere, but rather created an indoor party with the Memphis Symphony Orchestra quartet strumming in the center. The space relayed a neat juxtaposition of old and new -- classical live melodies, old soul, and aged brick walls (whose tiny gaps revealed mini waterfalls from the rain) against revitalized attitudes and innovative thinkers such as restauranteur-entrepreneur Taylor Berger (below).

In a short paragraph, here's what Tennessee Brewery Untapped is all about. The historic brewery, built in the 1850s, closed one hundred years later and literally sat until this April. A threat to tear down the building prompted a group of masterminds to hold an experiment -- "previtalization," if you will -- which involves six weekends of live music, beer from breweries across Tennessee, food trucks, and a hope for financial and social interest to bring the Brewery back permanently. We now only have one weekend left, and Untapped seems to be working! Heck, there's even a viral letter to Memphian Justin Timberlake begging him to invest and #bringbreweryback.

I absolutely loved enjoying the space; the Truck Stop food truck smelled delicious, even though I was full from an earlier brunch at Café Eclectic. My friends and I took turns signing the wall, which asked what would bring us back to the Brewery...besides the beer. The mass of attendees' ideas is a clear indication of Untapped's impact.

Don't worry. I only double fist for Untapped.

Go, go, go this upcoming weekend -- it's your last chance to join the Untapped movement and "invest in good times," a piece of graffiti art on the exterior entrance and driver of this one-of-a-kind opportunity!

Beauty Shop (Memphis)

I have been a fan of the Beauty Shop restaurant for years, celebrating occasions in the Cooper Young gem from teenage Valentine's Day dinners (the food obviously outplayed the company) to graduation gatherings and classy Sunday brunches. Chef extraordinaire Karen Carrier, whose warm soul and passion shines through both cooking and conversation, converted Priscilla Presley's 1950s beauty parlor into a top-notch, intimate space of creative dishes, a vibrant bar scene, and elegant disposition.

Maybe it was the holiday spirit, but our Christmas Eve dinner literally could not have been better. We greeted the kitchen staff before being seated and were immediately immersed in laughter when discovering that our family knew every single cook in the kitchen: Karen, Dana, and one of my classmates-turned-culinary genius, Josh. Each dish that the team prepared surpassed the next in flawless presentation and execution. Never would I undermine one of my favorite Memphis restaurants, but I was frankly dumbfounded by my delight for each plate, each ingredient.

We began with a crispy panko gulf oyster dusted in tabasco powdered sugar and black grape salsa. Yes, it was a party in my mouth: sweet confectioner's sugar with a kick melted against the warm crunch of a gulf oyster. The combination was brilliant.

Next was a maitake mushroom prepared Asian-style with sesame seeds and a light, salty soy sauce. We unconsciously ate it so quickly that we found ourselves ordering a second for the table. Our vegetable salad, served warm, took local veggies to the next level. Roasted corn, butternut squash, asparagus, peppers and onions were mildly tossed in a ginger vinaigrette and topped with creamy crumbles of French feta. The cheese melted ever so slightly over the vegetables. I could live on that salad, I've decided.

My mother had always raved about the pan roasted barramundi, so we all ordered the dish with its decadent sweet corn edamame succotash, marcona almonds for a crunch, and light coconut milk broth base. The portion was perfect; no overwhelmingly stuffed feelings afterward, rest assured.

Whether for a cocktail, scoop of gelato or full-on holiday feast, the Beauty Shop surpasses most in the Memphis food scene.

**Get excited for LA and New Orleans Caramelized critiques...coming soon!

Frost Bake Shop (Memphis)

Psst. Memphians. Guess what?

Frost Bake Shop opens TODAY!

I have been followed the family-owned operation on Facebook and driven by its new Laurelwood storefront all summer long in hopes that construction could end early. However, I was honored to be invited early this week to the original Bartlett kitchen to try their buzz-worthy treats.

The term "homemade" has clearly been taken for granted in the recent craze of consumerism and mass production. Frost Bake Shop brings its meaning back home. In the Frost kitchen, you will not find cake mixes, shortening or store-bought frosting. Instead, you'll find dedicated employees zesting oranges, whipping buttercream with only cream cheese and butter and mixing a consistent, moist batter.

My favorite part soon arrived...the tasting.

I tried strawberry, banana and chocolate cupcakes AND a tiramisu.

The photo shows just a glimpse of the moist cake with light buttercream dollops. Did you know that each batch of banana cupcakes has one pound of bananas and walnuts? The strawberry batch has one pound of strawberries in each, too. You can't get more "legit" than that in the baking world.

I understand that you have to be a coffee fan to truly enjoy a slice of tiramisu, but this homemade beauty has got it goin' on. Each lady finger is hand-dipped in espresso. The mascarpone is airy and sweet (I could eat in alone with a spoon), and the cocoa powder is a lovely touch on top. I would never think to order tiramisu at a traditional cake shop, but this blew my expectations out of the water.

Visit Frost Bake Shop in the Laurelwood Shopping Center today! Their bright and cheery storefront has everything you need: cupcakes, cakes, pies, coffee, comfy seating and a wonderful staff. Take care of your sweet tooth and tell me what you think!

Hog and Hominy Lunch (Memphis)

Oops. Maybe you've also noticed that I've already critiqued Hog & Hominy once last winter (here). The trendy Memphis restaurant, which was written up in the New York Times this summer, has become more and more of a favorite every time I enter. 

Why does it deserve a second round on Caramelized? Well, last week marked my first lunch visit with an almost entirely different menu. Also, the awesome hostess reads my blog and was sweet enough to compliment it. Thanks, Charlotte! Lastly, these pictures are just too good not to share.

Here is what Alex, Caroline and I took full advantage of on H&H's lunch menu:

The summer squash farmers side with brown butter, herbs and garlic. The multi-colored veggies were well roasted, crunchy on the outside and soft on the inside. I couldn't get enough.

The Baia pizza. This pie reminded me more of a margherita than the menu's Margherita itself! Juicy cherry tomatoes were way better than a typical marinara spread, and huge slices of garlic added a pop to every bite. The chili oil, or olio santo, took this one up a notch in the spice category. We didn't leave one crumb on the tray.

I fell in a whole lotta love with my Lata Love sandwich. Shrimp, benton bacon, lettuce and tomato on super buttery bread. ORDER THIS, trust me. The shrimp tastes like lobster and the bacon is super crispy. My tip? Add fried egg. It enhances the sandwich by lightyears.

Make the most of your next lunch break, fellow Memphians!