Chef Ray Gage stands behind his restaurant’s white-tiled counter, clutching his CB radio microphone like some barbecue chefs might clutch their tongs. The radio is just as crucial to his roadside barbecue business as the slabs of meat roasting in the smoker out back. That’s because Ray advertises to passing truckers via CB channel 16, jotting down orders and delivering them to surrounding truck stops or demolition derbies.
Rays knows his meals must be hearty enough to fuel the bellies of truckers barreling down I-55. To that end, he smokes thick slabs of beef and pork on beds of hickory in the small shack behind his restaurant, and slathers them in sweet, tangy sauce. He then serves hunks of meat with dollops of traditional southern sides, such as baked beans and potato salad.
So far, Dr. Bretta King and her sister Belinda have managed to dodge all of their family's hereditary illnesses. They don't consider this luck—according to the sisters, they have a raw vegan diet to thank for their health. They pay tribute to this lifestyle at Two Vegan Sistas, where they introduce people of all dietary persuasions to the art of vegan cuisine. Eschewing soy, sugars, and genetically modified foods, they've created an 80% raw menu focused on dishes cooked at below 105 degrees. They blend walnuts and almonds with vegetables and spices to make their vegan meats, top sandwiches in vegan barbecue sauce and mayo, and craft entrees such as mediterranean couscous and stir-fried quinoa with vegetables. To further a mission of environmental preservation, they also deliver their food to Memphis-area homes.
Aboard a food truck, Crumpy's On Wheels prepares flavorful chicken wings tossed with such add-ons as lemon pepper, fiery Suicide sauce, and seasonings. Wings aren't their only specialty, though; the food truck's cooks also grill juicy hamburgers, fry fish fillets, and sizzle sausages. Sides such as fried green tomatoes and onion rings round out meals.
To reach their table at Spaghetti Warehouse, guests commonly have to step through two doors: the front door of the restaurant and the door of the antique trolley parked inside. Since its inception in 1972, the Italian eatery has merged the functions of kitchen and museum. Artifacts such as grandfather clocks, factory flywheels, and circus billboards surround diners as they delve into signature plates of 15-Layer Lasagna or hand-rolled meatballs. Apart from the items they've amassed, each of the buildings also has a particular history, from the one-time ice-manufacturing plant in Columbus to Memphis's Civil War munitions depot. Given their storied pasts, it's no surprise that several of these venues house their own ghosts—at Houston's warehouse, for example, elevator lights have been known to flicker, objects are mysteriously found in new locations, and a lady in a white gown is said to roam the restaurant.
Yet the main attraction of the place is the delicious food. Like any great Italian meal, made-from-scratch dishes are created from family recipes passed down for generations via email. Guests devour the perfectly al dente pasta, crispy calamari, bottomless soups, and 12-layer chocolate cakes while dining with family and friends. It’s that feeling of togetherness that people love about Spaghetti Warehouse, a feeling that is only enhanced when the drinks start flowing and the air is punctuated by the sounds of laughter as kids play retro games, such as The Claw prize-grabbing machine.
Nestled alongside Memphis's famous trolley line, Alannah's Breakfast Kafé serves up a selection of Southern-style eats during breakfast and lunch. Amid casual checkered tablecloths, customers order up plates of chicken over fluffy waffles, catfish and creamy grits, and southern pork chops and eggs with fresh biscuits. As an extension of the family that owns Alannah's, the restaurant hosts family game nights every Friday night, with food specials and door prizes.