Broad Avenue is adding an entire new layer of culture to Memphis—from local art galleries and artisan shops to state-of-the-art boutiques and restaurants. The pinnacle of such a timeless, yet trendsetting, design can be attributed to the brilliance of Chef Jackson Kramer and restaurateur Taylor Berger. They completely renovated a two-story, 100-year-old dry goods store into one of the most sought-after dining experiences of its kind in Memphis, Bounty on Broad.
I have been a Jackson Kramer fan since his days at Interim, and the farm-to-table approach only enhances my appreciation for his culinary creativity. His menu formation is innovative and, to me, totally makes sense. Rather than appetizers and then entrées, categories of vegetables, fish and meats are listed from lightest to heaviest in flavor and size. After strategizing our menu choices, my friend and I knew we wanted a bit of everything. Bounty makes that system absolutely doable.
We began with the light and fragrant arugula salad, studded with artichoke hearts, dried cherry tomatoes, citronette and a generous portion of shaved grana padano. Simple, yet vibrant, I would happily add this salad to my daily routine.
The fried cauliflower won over this particular meal, primarily due to the addictive spicy honey and balsamic reduction, which were beautifully marbleized in the presentation. The cauliflower was extra crispy, especially underneath fresh and floral parsley and dill.
We took a risk upon ordering the veal sweetbreads; in fact, we only ordered them because the atmosphere matched the dish’s trendiness. However, I will order this dish during every future visit to Bounty—it is that phenomenal! The accompanying hen-of-the-woods mushrooms are beautifully earthy and smoky and the pumpkin seeds add a hearty crunch. This dish is highly, highly recommended!
Lastly, the stuffed quail reminded me of the most desirable Thanksgiving meal. Stuffed with homemade corn bread, pork belly, butternut squash and sorghum, it was wildly full of flavor, yet wonderfully comforting in each bite. The tender center and crispy skin brought me back to childhood meals at my grandparents’ Southern home.
I hope you make a reservation as soon as possible, whether for a quiet date, a post-work drink or with a large party. And make sure you tell them StyleBlueprint sent you!
Cara Greenstein is the creator of Caramelized, a food and entertaining blog ranked fifth top food blog by the Austin Chronicle this past year. A native Memphian, Greenstein practices public relations at doug carpenter & associates by day and writes recipes and restaurant critiques by night. Follow Cara’s adventures on Facebook and Instagram.