Where to Brunch in Memphis

I frequently joke that my newest title should be the Caramelized "concierge," specifically because not one weekend passes without a text or email with restaurant requests. I'll admit--The answers now arrive more naturally, though it's terribly difficult to align my recommendations with the preferences of those asking.

In an attempt to cover the Memphis must-tries, I created a Memphis City Guide earlier in the year of my favorite finds around town. Karlee Bronson, a Memphis transplant and talented artist behind Milo Made Studio, reached out to illustrate the list in ink and watercolor. Her final product is effortlessly wonderful--I couldn't be more excited with the final piece! I urge you to share the list with friends and strangers, alike. We'll be working on more in the future.

A flaky almond croissant at Cafe Keough. Baked eggs in Brioche at Tart. A ginger scone and latté at Muddy's. Sweet potato pancakes in Elvis' booth at Arcade. Grapefruit brulée at Porcellino's. Migas and Bloody Mary at Beauty Shop. Cheese grits on cheese grits at Brother Juniper's.  The options are inevitably outstanding.

So, where to brunch first? Let me know where you choose during this gorgeous autumn weekend!

Las Tortugas Deli Mexicana (Memphis)

This month has marked the culmination of revisited old favorites in town. Perhaps it's the recent wave of new Memphis transplants who have yet to experience restaurants I had simply taken for granted. I've played the "concierge" hat this weekend, especially, introducing new friends South Main Trolley Night, impeccable seafood and a warm, familiar crowd at Tsunami, and a healthy quick fix at LYFE Kitchen. Yesterday's lunch at Las Tortugas acquainted a whirlwind of nostalgia and joy--It had somehow been about a year since I was able to enjoy the frescas and tortas and tacos and salsas. The original spot on Germantown Parkway (though a second location is in the works!) boasts no fanciness in decor or set-up, but instead a warm, wonderful greeting by owner Jonathan Magallanes at the cash register.

Having brought a new Memphian to try the restaurant for the first time, Jonathan whisked us into a tale of the Las Tortugas process and proper recommendations. Becci and I decided (with Jonathan's blessing) to split a few must-haves: tacos, tortas and mexican street corn. Jonathan was kind enough to give Becci a guacamole sampler to accompany our meal since we did not order the full chips and guac item--arguably the best chips and guac in town.

I am routinely drawn to the flaky fish tacos with avocado, lime and cilantro. We noticed, however, a Claybrook Farms brisket taco special in green Expo market on the register's accompanying white board. Great choice. Flaky brisket from a farm only miles away worked beautifully with the avocado, and an extra smoky barbecue-inspired sauce added a tasteful kick.

Becci and I also split the smoked chicken torta, which beats any typical sandwich and pleases our carb-mindful friends. The bread is hollowed out and grilled to mimic a crispy, almost tortilla-chip-like texture. Loaded with chicken, farmer's cheese, tomato and avocado, this Mexican take on a sub is a classic go-to at the restaurant.

And, of course, we savored the extra buttery, cojita-crumbled Mexican street corn with a squeeze of lime and sprinkle of spice. In my opinion, a trip to Las Tortugas Deli Mexicana is incomplete without the street corn side. No one masters it better in Memphis.

Here's to revisiting the old but good ones; the restaurants whose consistency and quality and passion once created and now sustain Memphis' culinary merit.

A Decadent End of Summer

Though one might find it difficult to discern the correlation between dessert and jewelry, I instantly clicked the two upon learning more about my friend Lauren Carlson's jewelry line, Question the Answer. We strive to emphasize the significance of a process and a presentation. We strive to elevate a creative outlet into a comprehensive lifestyle. Most of all, we absolutely value the term, "treat yourself," especially when it comes to simple and unique adornments.

Lauren and I recently threw a end-of-summer dessert happy hour in honor of her IndieGogo Campaign (which only has nine days left!). Whether on your arm or on your plate, "decadence" is the theme of this approachable soiree. Orange and rose cream macarons from Tart Bakery (served on a Paper & Clay tray) added pops of color and sweetness to the minimal, metallic ambiance. To cool us off on the patio, we dropped raspberries into bubbly flutes on a timeless mercury bar cart.

Nine days remain in Lauren's Indie GoGo Campaign to allow her to expand a highly-regarded jewelry skill set and wide range of product offerings. Funding perks range in multiple levels of gratitude, from a hand-written thank you note to stackable rings and first-edition sugar skull pendants. I urge you to support a talented friend and designer -- Treat yourself, ladies!

P.S. Thank you to Thuyvi Vo for photographing.

Honey and Balsamic Roasted Figs

Though the high today is 88, I walked out of yoga early this morning feeling a refreshing gust of cool air on South Main. Fall is, at last, approaching.

For a fall-ish fête, I experimented with Fresh Market figs and prosciutto from 387 Pantry. In this recipe, black mission figs are baked and caramelized in sweet Nature Nate's honey and balsamic. The light, savory components create an autumnal introduction while coveting the late summer fig harvest. I have discovered a favorite low-carb, gourmet hors d’oeuvres that can be prepped and plated in a matter of minutes.

Share your own Nature Nate’s honey creations on social media with @naturenates and #honeymakesitbetter!

Makes 8 figs

8 fresh figs 1 ounce blue cheese, crumbled 3 sprigs fresh thyme, chopped 8 slices of prosciutto Honey & balsamic vinegar, to drizzle

1. Preheat oven to 325 degrees. Quarter the fig, ensuring not to slice completely to leave the bases intact. Add a small bit of blue cheese to each opening of the figs. Sprinkle thyme over each fig.

2. Wrap the prosciutto around each fig to keep figs intact. Drizzle with the honey and balsamic vinegar.

3. Bake for 10-15 minutes until the cheese is nicely melted and the honey and vinegar have caramelized.

This post is in partnership with Nature Nate’s. Thank you for being supportive of my sponsors!

Gansevoort Market (New York)

I know I am not a fashion blogger, so I can't be entirely jealous of the slew of #NYFW (New York Fashion Week) hashtags on Instagram. But I just cannot help the feeling.

So, in honor of dreamy New York getaways of which I am currently not a part, I am here to provide your next daytime to-do in Chelsea: Gansevoort Market.

Sure, locals and tourists covet the vast and crowded Chelsea Market; though nothing beats an authentic open-air space, whose petite paths wind you through a Manhattan food mecca. As my beloved Memphian-New Yorker Mary Catherine explained prior to our visit, Gansevoort personifies old New York with a juxtaposed trendy twist of greek yogurt bars, pressed juice and lobster rolls. It's a fantastic approach. I especially admire the industrial interior, a nod to the historic surrounding neighborhood.

Two dozen stands, within a 8,000square-foot space, include the charming Tacombi, a VW bus-turned-taqueria, with homemade tortillas and killer salsa. Meanwhile, the whimsical Flower Girl brings vibrant, natural floral arrangements to a bordering booth on the street-side of the Gansevoort Market.

I was so tempted to bring a bouquet back with me to the hotel. Instead, Alex and I ordered addictive cucumber coconut juices from the next-door juice stand.

Gansevoort Market, I love you.

Late Summer Caprese

Labor day has passed, and I am still in denial. After all, the high today is 94 and sunny. Why wouldn't a late summer salad suffice? In honor of a short work week with too many items to check off the list, I'll make your grocery shopping extra concise. Three ingredients produce a vivid, colorful spread to prelude your family cookout or romantic Italian date night. This caprese is beautifully versatile and incredibly refreshing. Enjoy.

Makes 6 servings

1 pint heirloom cherry tomatoes, halved 6 oz. mozzarella, sliced 1 bunch basil, torn

1. Arrange a large platter with mozzarella wedges. Sprinkle with tomatoes and basil. Serve alongside olive oil and balsamic reduction.