Restaurants

Jerry's Sno Cones ready to serve up

Submitted by Ashli Blow, New Media Content Producer

Thursday, April 11th, 2013, 3:02pm

Photo Source: Jerry's Sno Cones Facebook

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Youth Villages' Soup Sunday prepares for thousands

Submitted by Ashli Blow, New Media Content Producer

Friday, February 22nd, 2013, 5:54pm

Soup Sunday from last year (Photo Source: Youth Villages Facebook)

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Shoney's to celebrate grand re-opening

Submitted by Denisha Thomas, News Producer

Saturday, December 15th, 2012, 4:30pm

A Mid-South favorite is celebrating its grand re-opening.

According to a press release from Shoney's restaurant, for the past six months CEO David Davoudpour has been working to revive the Shoney's Restaurants in the Mid-South. All of the Shoney's restaurants in the area have been re-imaged including the one in West Memphis, Arkansas.

"We have made investments in the Memphis market to re-image all of our Shoney's restaurants in Memphis, TN. We feel Memphis is a great city. We believe in Memphis and want to serve everyone, so we're making a comeback by expanding and opening additional new restaurants," said Davoudpour.

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Perkins pancakes benefit kids

Submitted by Tim Van Horn, Meteorologist

Saturday, September 8th, 2012, 8:57pm

Saturday, September 15 is Give Kids The World Pancake Day at Perkins Restaurants.

Customers can receive a free short stack of buttermilk pancakes. While there, making a donation to Give Kids The World benefits children with life-threatening illnesses by giving them the chance to experience a cost-free family vacation in central Florida.

It's all part of Perkins' "Full Tummy Full Heart" campaign.

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River City Brewers Festival

Submitted by Katie Hannings, Editor

Thursday, March 8th, 2012, 1:47pm

The 3rd annual River City Brewers Festival will be Saturday, March 31 in Handy Park on Beale Street.

Beer from the across the country will be available for sampling as well as samples of signature dishes from some of Memphis' finest restaurants such as Hard Rock Cafe and Pa Pa Pia's.

International brews will also be available for sampling.

More than 60 brewers are participating in the event with over 100 different flavors of beer. Samples are included in the price of admission for the festival.

The Ronald McDonald House has been selected as the benefactor for this year's festival.

River City Brewer's Festival

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Eat well, raise money at PGF Spring Supper

Submitted by Andy Wise, Chief Consumer Investigator/Andy's Restaurant Scorecard

Tuesday, March 6th, 2012, 12:40pm

Fill your plate -- and your stomach -- while you mingle with some of the Mid-South's trendiest restaurateurs at the 4th Annual Project Green Fork Spring Supper.

Chickasaw Oaks Village, 3092 Poplar Ave., will host the event Sunday, May 6. Cocktails and appetizers start at 6 p.m., with supper at 6:30 p.m.

Proceeds benefit Project Green Fork, a Midtown-based non-profit dedicated to certifying and assisting Mid-South restaurants in reducing their environmental impact and in promoting local farms, foods and communities. 41 Mid-South restaurants are PGF-certified. One is featured each month as the PGF Restaurant of the Month on Andy's Restaurant Scorecard, Thursdays on Action News 5 at 10 p.m. (for the Restaurant Scorecard web page, click: http://www.wmctv.com/category/98904/restaurant-scorecard).

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When a restaurant's "score" is not the score

Submitted by Andy Wise, Chief Consumer Investigator/Andy's Restaurant Scorecard

Wednesday, February 15th, 2012, 12:31pm

A Tennessee restaurant should never score below a 90. Period. Any conscientious restaurant manager or fastidious health department inspector (they like to be called "environmentalists") will tell you that.

However, the fact is sometimes a restaurant's critical violation is really an environmentalist's judgment call.

Sometimes, they get it wrong.

Like the time a health department environmentalist slapped a Mexican restaurant with a critical violation for "improperly labeled" containers sitting on the pantry shelf with food items.

The containers' labels read "ajo" and "cebolla," respectively.

"Garlic." "Onion."

The restaurant's kitchen staff had labeled them in Spanish because, surprise, the staff speaks Spanish. You know, being a Mexican place and all.

But the environmentalist docked the establishment for not labeling the containers in English.

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