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Editorial Results (free)

1. Felicia Suzanne’s Celebrates 12 Years With New Patio, Concept -

Felicia Suzanne’s Downtown Memphis restaurant is coming up on its 12th birthday, and the eatery has been in the midst of a flurry of changes.

That’s in keeping with owner Felicia Willett’s philosophy that change has to be constant – and embraced – at a business that wants to stick around for the long term. To that end, her restaurant unveiled renovations to its patio this week, as well as updated its drink menu and introduced a new farm table concept.

2. Downtown Dining -

They’re one of the most distinctive features of Downtown Memphis. They’ve been the subject of national TV broadcasts, some of them are can’t-miss spots for tourists and the South Main neighborhood alone has more than 20 of them.

3. Phipps Named Vice President, COO at American Esoteric Laboratories -

Dr. Amber R. Phipps has joined American Esoteric Laboratories, the Mid-South division of Sonic Healthcare USA, as vice president and chief operations officer. In her new role, Phipps will oversee all operations for AEL, which includes nine laboratories and more than 800 employees in six states. A captain in the U.S. Army Reserves, Phipps most recently served as a medical operations officer stationed at Fort Sam Houston, Texas.

4. Loeb Renews Leases for Two Upscale Restaurants -

Two local restaurateurs and tenants of Loeb Properties Inc. have renewed leases.

Bill Latham, owner of Interim Restaurant, has renewed his lease for 4,957 square feet at Sanderlin Place, 5040 Sanderlin Ave. Carey White, Loeb senior vice president of asset management, brokered the deal.

5. Eating In -

Before a restaurateur nails down a concept, builds a menu or begins the financing process, solidifying a location reigns supreme.

The rule of thumb is especially prominent within Downtown Memphis, where many eateries are tucked away into office buildings and operate within hours that capitalize on daytime traffic and repeat business.

6. Chef Contest Fiasco ‘Baffles’ MBJ -

On Feb. 1, the Memphis Business Journal launched an online bracket competition designed to lead to readers’ selection of the city’s best chef.

Turns out that the “Best Chef in Memphis” competition generated as much bad public relations as a boll weevil in a micro-greens and roasted beet salad.

7. What’s in Store for Restaurant Biz in 2012? -

New Year’s Eve! What a scary night! Not only because people have to stand around at midnight with a bunch of so-called friends and sing that dreary “Auld Lang Syne” and put each other’s eyes out with supersonically zooming champagne corks (see Memphis Grapevine for advice on avoiding this), but because this artificially imposed deadline for the ending of one year and the beginning of another sets the scene for trend-spotting galore.

8. Prime Time Dining -

The week before Thanksgiving is a pretty quiet week in the restaurant business. People are gearing up for the holidays. They’re preparing for company or for travel – their minds aren’t on going out to eat.

9. No Set Rules for Delivering ‘On the House’ Food, Drinks -

So, you’re a couple celebrating an anniversary or a birthday, and you go to a nice restaurant, sit at the bar, chat with the bartender and somehow it comes out that, oh, this is exactly where you were sitting two years ago when you got engaged. The bartender says, “Folks, congratulations, two glasses of champagne, on the house!”

10. Felicia Suzanne’s Signature Dish Sets Restaurant Apart -

One in an occassional series on the signature dishes of local chefs.

The spaciousness and sensible layout of the kitchen at Felicia Suzanne’s is enough to make most restaurant chefs murderously envious. There's even an office and a window to the outside.

11. What You See Not Necessarily What You Get With Wine Prices -

So, you’re dining at Chez Philippe, the opulent flagship restaurant in The Peabody, and in a celebratory mood – you weren’t indicted after all! – you order a bottle of Veuve Clicquot Yellow Label Non-Vintage Brut Champagne, one of the most familiar and highly marketed French Champagnes in the world.