Restaurant Iris
Raised in Louisiana and trained at the famed Culinary Institute of America, chef/owner Kelly English has been a well-known presence on the Memphis food scene since 2008. English focuses on French and Creole influences in classic dishes like braised short ribs, fish amandine or Redfish Clemenceau, served with roasted potatoes, shrimp, peas, wild mushrooms, and lemon butter. The original Restaurant Iris, which launched his career, was located in a Victorian home in Midtown. A few years ago, Restaurant Iris moved from Midtown to the Laurelwood shopping center, and the quality has simply not been the same. The new raw bar, while something English himself could aptly man, was serving dry oysters and inedible salmon tartare the last time I went. And little things like the website not listing prices for menu items only add to the frustration. As of press time, English has promised to return to the kitchen and get back to his roots, so check recent reviews before you book. This place was an institution for years, and it may very well make a comeback (which is why we’re including it here—someone will tell you to go there, and you need context). Here’s to hoping it bounces back.
Raised in Louisiana and trained at the famed Culinary Institute of America, chef/owner Kelly English has been a well-known presence on the Memphis food scene since 2008. English focuses on French and Creole influences in classic dishes like braised short ribs, fish amandine or Redfish Clemenceau, served with roasted potatoes, shrimp, peas, wild mushrooms, and lemon butter. The original Restaurant Iris, which launched his career, was located in a Victorian home in Midtown. A few years ago, Restaurant Iris moved from Midtown to the Laurelwood shopping center, and the quality has simply not been the same. The new raw bar, while something English himself could aptly man, was serving dry oysters and inedible salmon tartare the last time I went. And little things like the website not listing prices for menu items only add to the frustration. As of press time, English has promised to return to the kitchen and get back to his roots, so check recent reviews before you book. This place was an institution for years, and it may very well make a comeback (which is why we’re including it here—someone will tell you to go there, and you need context). Here’s to hoping it bounces back.
Details
Bookstore
Available as paperback
and as e-book.
