people are talking about eighty3 in the news

Chef Raymond Jackson prepare a New Year's Eve dish on WREG Live at 9
Chef Raymond Jackson showed Memphian's how to celebrate the New Year with this sweet potato recipe on WREG's Live at 9.

We Love Dining at These Outdoor Patios in Memphis - StyleBlueprint
Memphis offers some of the best dining in the country, and the cooler fall temps are the perfect excuse to get out and enjoy our great city. There are ample opportunities to dine outdoors in Memphis — and here is a list of some of our favorite outdoor spaces to add to your list!

Seasoned Chef Raymond Jackson Returns Home - The Daily News
Raymond Jackson pays attention to how guests in his restaurant’s dining room react, picking up on bits of conversation and even things an ordinary person might miss.

Drink This: Specialty Cocktails at eighty3 -
The best way to commemorate the fast-approaching conclusion of the college football season (Go Tigers Go!) is at Eighty3 at the Madison Hotel downtown with some unique sports-themed drinks this month.

The Five-Point Weekend Escape Plan: Find Fresh Art in Memphis
Through its Memphis Artists Spotlight partnership, the hotel exhibits contemporary works from local painters and photographers, like the colorful abstracts of Janice Nabors Raiteri currently on display in the ground-floor restaurant.

Youth Villages pulled off its 25th ode to the power of soup on Sunday
Youth Villages pulled off its 25th ode to the power of soup on Sunday — undergirded in roux, cream base and broth. And that was just the soup.

New dishes, new friends, new event — NeighborFood, The Commercial Appeal
The latest food movement to come to Memphis has folks crawling, not with a pint but with a plate. Dishcrawl events bring a group of around 40 diners together to visit four different restaurants in one area of the city over the course of one meal.

Best Bets: Candied Bacon - Go Memphis
eighty3's candied bacon was featured in the Best Bets column of Go Memphis, the Friday entertainment journal of The Commercial Appeal.

Tomate du Saltambique - WREG Live at 9:00
eighty3 executive chef Connor O'Neill demostrates Tomate du Saltambique, a dessert on the menu of the End of Summer Farm to Fork Dinner, on WREG Live at 9:00.

Lunch at eighty3 - Hungry Memphis Blog
Hungry Memphis, the food blog of Memphis Flyer, recently featured a review of lunch at eighty3 by editor Susan Ellis.

From the Kitchen: Crispy Crawfish Fritters
eighty3 executive chef Connor O'Neill has added a new bar snack to the dinner menu that’s perfect for Southern summer gatherings. These crispy crawfish fritters may take some time in the kitchen, so fix a big glass of ice cold lemonade to sip while you stir up this dish!

"Taste of Ireland: St. Patrick's Day a chance to explore cuisine's rich heritage" - The Commercial Appeal
eighty3 executive chef Connor O'Neill talks about his rich Irish heritage in this article about St. Patrick's Day cuisine.

"Sandwich Craft" - Memphis Flyer
Hannah Sayle, food writer at the Memphis Flyer, crafted an article on our weekly signature sandwich specials in the March 8 issue. Read about it here.

Six Meals In Memphis: More than Ribs and Peanut Butter & Banana sandwiches - The Toronto Star
Richard Ouzounian, a writer for The Toronto Star, included a stop at eighty3 in his "Six Meals" column featuring Memphis.

eighty3 to Host ‘F&B Sundays’ Series
eighty3 will kick off a four-week, Sunday night free tasting series for Memphis food and beverage industry service staff, including bartenders, wait staff, hostesses and doormen, beginning Feb. 26 from 10 p.m. to 1 a.m.

Dining Review: Bold flavors executed well, Southern style - Go Memphis
At first glance, the menu at eighty3 food & drink is as dazzling as the room itself, which glows under halogen lights.

"eighty3 Brings New Dining to Downtown" - The Daily News
Grill 83 has received a major face-lift, aiming to lure customers in its doors on a regular basis versus merely for special occasions.

"Out with the Old: Grill 83 gets new name, new concept" - Memphis Flyer
Chef Rodelio Aglibot, the culinary director behind Grill 83's rebranding, has definite ideas about the newest incarnation, eighty3.

"eighty3" - Hungry Memphis Blog
Grill 83's austere contemporary sheen has been replaced by a comfier, jazzy decor.

"Whining & Dining: Restaurant News" - The Commercial Appeal
Eighty3 opens today, replacing Grill 83, which closed last month to make way.

eighty3 Consulting Chef Rodelio Aglibot on WREG Live at 9
Chef Rodelio Aglibot appeared on WREG Live at 9 to cook up a few of eighty3's dishes featuring poached eggs.

"Grill 83 eatery to reopen as eighty3" - The Memphis News
Grill 83, which has been closed since Oct. 30, reopens Wednesday, Nov. 16, as Eighty3, a name intended to convey a sense of modernity, casual elegance and, yes, fun.

"Street Talk: Grill 83 transforming into Eighty3" - Memphis Business Journal
Grill 83 is losing its “Grill” and gaining an “eighty.”

"Tue Update: eighty3" - Paul Ryburn Journal
Grill 83 has announced that they will evolve their restaurant into a new concept called Eighty3.

"Grill 83 to open as eighty3 Nov. 16" - The Daily News Blog
Owners of Memphis-based Grill 83, 83 Madison Ave., recently announced plans for an evolution of its restaurant brand.

"The Food Buddha is Coming to Grill 83" - Memphis Stew Blog
Chef Rodelio Aglibot, popularly known as “The Food Buddha” from the TLC television show, is heading to Memphis to help direct the redesign of Grill 83.

eighty3 achieves project green fork certification
Downtown Memphis restaurant eighty3 was recently awarded certification by Memphis-based Project Green Fork for its efforts to reduce environmental impacts and contribute to a sustainable Mid-South.

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