In short, they were bogus, bogus food, bogus service, high prices. I can't really recommend the place for the level of low quality we experienced, but perhaps Memphians may find it 'novel'.
We found it insultingly poor. This silly, pretentious restaurant is way overrated - from its tough, chewy ""butter poached"" lobster to the sinewy, underdone and gritty ribeye steak, the food is a real miss and overpriced.
Add to this the rude greeting by the owner can't make eye contact for some reason and the unceremoneous seating ""sit here"" despite reservations This is one of only two sophisticated restaurants in Memphis, and it would be excellent in any major city in the country.
They are anatural extension of his life experience. His parents were avid gardeners. His father hatched free-range chickens, duck, squab, pheasant, guinea fowl and quail. I guess inevitably there was the thought that, "Oh, you're not going to get a restaurant open. You're just making all this up. It's not going to happen. Anyway, after we finally got open, it was a reality and it was good.
How did the opening go? The opening went great. As I said, there was a lot of anticipation and just a big sigh of relief that it finally happened after all this time. So it made a big splash here locally. Of course, there's always a honeymoon period for new restaurants where everybody wants to go and you're going to be packed every night and there's always a wait and there's always a long list of people who are trying to get reservations.
But after a year it's still like that for us. We're very lucky. But we're working very hard for our good luck, too, though. And how did the menu-planning go? He started with me when he was 16 years old at my family's restaurant called KC's in Cleveland, Mississippi. He helped me open Wally Joe and has been with me ever since, 10 years now. So we always have discussions about food. Whenever we're at other people's restaurants, we always talk about the food. We always talk about our ideas for food.
So it's an evolving thing with us as far as the menu-planning goes. He's very familiar with my style and I'm very familiar with what he's doing and we have a goal we want to achieve and we have an idea of what we want to serve: things in season.
Things that people in Memphis like to eat. And, of course, our own inquisitive nature and our own ideas about experimenting. It's a lot of fun for us. And how about the design of the building? I understand the renovation was quite intense.
It really was. What we did is we took an existing property, we completely gutted it to basically start from scratch. It might as well have been brand new construction. From Business: Wally Hatchet's serves breakfast all day and comfort food for lunch and dinner. From scrambles, to french toast, Mississippi pot roast, shepherd's pie, grilled…. Had the all u can eat and everything was very good I recommend trying it out u will like.
And OUR…. This is one of only two sophisticated restaurants in Memphis, and it would be excellent in any major city in the country. I went to Willie Moore's for my birthday, for the first time, and i swear, there is nothing like it.
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