Belly Acres (Memphis)

It's time to write about my new favorite gourmet burger spot in Memphis, Tennessee. Note the keyword: gourmet. We know Huey's has mastered a fantastic patty and bun (for 45 years now!), though a new burger has stepped up in town for its creative edge and "citified farm fresh" style.

Personally, I'm all about the toppings. My now sixteen-year-old sister routinely orders her burger (no matter the location) as "a burger, plain, no bun, no toppings, just the meat, with ketchup on the side."

I love you, Julia; but, no.

At Belly Acres, signature burgers are celebrated. The topping combinations create tantalizing titles from "Dare Ya" (and "Double Dare Ya") to "Voodoo Moo Moo."

Upon my first visit, I ordered "The Cure:" a housemade brioche bun held a grass-fed beef patty with smoked gouda, braised tomatoes, sauteed onions, and acre sauce. Rich, but curing, indeed.

If you're undecisive, you can "tour the acres" by creating your own concoction. Yet in my opinion, Belly Acres provides a pre-selected option for any type of eater. Chicken or turkey burgers are available, as well as vegetarian options "from the garden" -- Even a black eyed pea burger is offered. My coworker and I were very impressed withe Yellow Fin Tuna burger with wasabi mayo and cucumber salad. Fresh and fantastic.

And, oh, the sides. Plan accordingly with your party, as my office accidentally ordered three table-size fries and looked as if we were applying for the television series "Man vs. Food." If you are a fried pickles fan, Belly Acres prepares theirs extra thin and crispy, like a fancy, addictive potato chip. Order a batch of those while awaiting your burger.

The interior is essentially a farm version of Willy Wonka with a mesmerizing array of build-out; from watercolored cloud disks and a barn-esque open kitchen, to suspended barrel lighting and stacked television screens of trippy green grass designs. I applaud the design team for going with their gut. The restaurant's Overton Square location stands out amongst its well-established neighbors and burger joints around the area.

Belly Acres is family-friendly, large party-friendly, and friendly in general. I have highly enjoyed the customer care and speedy service -- and I believe you will too, Midtowners and greater Memphians.

The Dutch (New York)

It's Sunday, and I'm deeply missing the brunch experience of a lifetime at The Dutch NYC. This morning's protein shake cannot and will not ever compare to the cream cheese cinnamon roll and full oyster and raw bar, among other fine American bistro options.

Nestled in SoHo (my favorite neighborhood of the city), the swanky spot reminds me of an old-time American bar with country club-esque charm. The graphic and interior design are both fabulous. I almost loved the menu's design as much as the food in front of me.

My opinion of the restaurant was immediately validated when Neil Patrick Harris and his family arrived in the dining room in pastel Easter charm. I respected his family time and did not snap too many photos, though I especially enjoyed watching the twins in their respective bowtie and blonde curls!

We ordered quite the array of items, which satisfied my family's extremely diverse palates.

The raw, plump oysters with shredded horseradish and housemade hot sauce were a no-brainer. Mom took it up a notch by requesting the addition of crab to the platter. I washed mine down with a grapefruit mimosa, though the spicy bloody mary to my left accompanied the salty starters well.

I enjoyed a light entrée of beet salad -- a burrata burrito, if you will -- which held creamy pockets of burrata cheese with a crunchy pistachio sprinkle, root shavings, and a fine vinaigrette.

The cornmeal pancake short stack was appropriately loaded with hot blueberry compote. I enjoyed the change of pace from typical pancake ingredients; the grittier version of cornmeal added a complexity that still hasn't left my taste buds.

The farro and mushroom salad was brilliantly constructed. Layers of pesto, broccoli, farro (a barley-like wheat) and wild mushrooms were topped with snow-like parmesan, bringing the entire dish together.

And, of course, the Dutch burger (not pictured) was epic in itself. Home-style potatoes and fries accompanied, leaving us fantastically full. I'm so into The Dutch. So is Neil Patrick Harris. So add it to your list.

Halibut with Edamame and Truffled Cauliflower Rice

I have been craving a clean, bright plate since Spring officially commenced. And, of course, the halibut was looking fine as ever at The Fresh Market. I innocently experimented with broiler and the food processor Monday evening during a unusually calming thunderstorm; no cookbook, no ripped pages of Bon Appetît. All trial and (a little bit of) error. I taught myself how to properly broil fish and reminded myself to let the simple flavors shine. No need for cream or butter or excessive spices. Just as Anna Watson Carl preaches: It's about celebrating the natural, authentic flavors of fresh ingredients.

According to my calculations, this gluten-free recipe is only 400 calories yet 54 grams of protein! The dish results in a satisfying stomach and a beautiful color palette for the spring season.

P.S. I've heard that the cauliflower rice is a fantastic substitute in homemade fried rice. Simply stir in some scrambled egg, soy, sesame oil, and veggies. I am trying it as soon as possible, so I'll be sure to share photos and thoughts.

Makes 1 serving

1 6-ounce filet of halibut, skin removed 1 teaspoon olive oil Porcellino's Lil Ray seasoning (salt, thyme, lemon zest, sugar) 1/2 cup frozen shelled edamame, shelled 1/2 cup spinach 1 cup cauliflower 1 teaspoon truffle oil Salt and pepper, to taste

1. Preheat broiler on high for 7-10 minutes. Brush both sides of halibut with olive oil and place on foiled baking sheet. Sprinkle with seasoning.

2. Meanwhile, microwave cauliflower in microwave-safe bowl for 2 minutes until steamed. Set aside to slightly cool.

3. Heat small saucepan on medium heat. Place fish in oven, keeping a close eye on the filet. Cook for 6-8 minutes, or until cooked through.

4. Sauté edamame and spinach in small saucepan until wilted, about 3-4 minutes. Add salt and pepper as needed.

5. While edamame and spinach are cooking, place cauliflower in a food processor. Pulse until consistency is a fine rice shape. Transfer cauliflower to serving plate. Drizzle with truffle oil.

6. Top cauliflower with edamame/spinach, then filet. Serve immediately.

What to Try at Smorgasburg (Brooklyn)

Never have I believed myself to be so lucky until I curiously clicked on Smorgasburg's website after booking an NYC family vacation for my grandmother's eightieth birthday over six months ago. The bolded words, "We're back April 4th!" popped out as I scanned the screen. And then, I rejoiced. I would be in Brooklyn on opening day of the most fabulous food flea market in existence: Smorgasburg. My family of five strategized upon our arrival. We'd tackle long lines by venturing to different stands and, after twenty minutes, gathering in the center to taste and pass. The system was both efficient and hilarious. Below are my favorite bites from the 'burg:

1. Mozz pops. New to Smorgasborg, Big Mozz x Atlantic Avenue prepares fresh mozzarella onsite and serves it up in different styles. I preferred the "pops:" two quarters of buttery cheese with a side of lemony bright pesto for dipping. A light appetizer for the feast, if you will.

2. Beef short rib. Carnal grills up a massive beef short rib with an unbeatable chimichurri sauce. Slow roasted with bone marrow, the serving is summer savory and completely addictive.

3. Mac & cheese. Milk Truck may be known for their grilled cheeses, but the aged cheddar bechamel bow ties (topped with house made breadcrumbs) are delightful. You can add sautéed mushrooms, caramelized onions, and other delicious ingredients to the mix.

4. Ramen burger. It's the original; and frankly, it's life-changing. Sesame ramen noodles sandwich a fresh ground chuck patty with a shoyo glaze and market fresh vegetables. Who would've thought your college dorm room staple and classic burger could be combined into such greatness.

5. Truffle fries. Home Frite has a 50-person line for a reason: the "crispy fresh" fries kick ass. I am a huge fan of the packaging, which holds the hand-cut potatoes and homemade sauces with mobile ease. Go for the truffle dipping sauce.

6. Chicken parmesan slider. Sunday Gravy keeps it classic with grandmother-made quality chicken parmesan with heavy red sauce and parmesan. Served piping hot on a trendy slider, you'll want a second. Or a third, in our case.

The Grapefruit French Gimlet

Spring has sprung. And so has the weekend. Continuing my sip-and-stroke watercolor cocktail series with my friend and fellow creative Thuyvi Vo, we've crafted our April drink of choice: the french gimlet.

This dainty drink is the ultimate compliment to a new white dress or Spring gathering with girlfriends. Only three ingredients are required: dry gin, St. Germaine, and grapefruit juice. The classic gimlet uses lime juice, but the blush hue is unbeatable, in my opinion!

And isn't the watercolor gorgeous? We decided to stir up some cocktail recipes beyond the point-and-shoot perspective. Thuyvi’s work introduces a fresh, curated approach to some of our essential seasonal beverages. What do you think? Cheers.

Makes 1 serving

1 ounce dry gin 1 ounce St. Germaine 1/4 cup freshly squeeze grapefruit juice

1. Add all ingredients in a cocktail shaker with ice.

2. Serve up.

Tennessee Brewery: The Revival (Memphis)

It's back by hopular demand. Yesterday, on #NationalBeerDay, hundreds received a sneak peek of the Revival. Twenty-two taps of local, regional, and national brews flowed in support of Habitat for Humanity. Hundreds exchanged words and nods of approval in Goldcrest Gardens amidst an elegant waterfall and true beer garden landscaping. Hundreds posed in the Memphis art installation by Adam Exelbierd, the first of eight Atrium artists-in-residence.

As if in unison, the chorus of the crowd sang, "This is why I love Memphis."

My public relations role at doug carpenter & associates has allowed me to experience the creative process of the Revival from its initial brainstorming with Brewery partners Benjamin Orgel, Logan Scheidt, and Paul Stephens, to its landscaping installation and community engagement. It's pretty spectacular, and I'm honored to be working alongside outstanding creatives and business thinkers.

A few food- and beverage-related items (with the Caramelized seal of approval) to try upon your arrival to the Revival:

1. Food trucks. Hot Mess' sweet potato burrito (on a homemade tortilla) and Central BBQ nachos are a few of my personal favorites, but you'll get a taste of trucks that Fuel, Stickem, Corky's, Farm 2 Cart, Mr. Frazier's Fish, Taco Shack, Fresh Gulf Shrimp, and more. Don't just make it a drink. Make it a meal. The trucks rotate daily.

2. Sunday crawfish boils. That's right. Every single Sunday. Who's excited now?

3. Luke McLuke. The American Pale Ale beer brewed exclusively for the Revival by Memphis Made Brewing Company. Its brand identity celebrates the complementary revival of Tennessee Brewing Co. owner John Schorr's Belmont Stakes-winning Thoroughbred. Over one century later, we're toasting again. Now go buy a beer, and then a t-shirt.

Stay tuned for more.

artwork by doug carpenter & associates