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Editorial Results (free)
1.
Gibson Guitar Factory Property Fetches $14.4M, New Midtown Tiki Bar Opening Soon -
Monday, January 1, 2018
145 Lt. George W Lee Ave.
Memphis, TN 38103
Sale Amount: $14.4 million
Sale Date: Dec. 27, 2017
Buyer: Somera Road Inc., Tricera Capital
2.
Tiki Bar Joins List of New Memphis Restaurants -
Thursday, December 28, 2017
Memphis’ restaurant community will get a little bigger almost immediately in 2018, with a new tiki bar concept in Midtown courtesy of Hi-Tone owner Brian “Skinny” McCabe and restaurateur Jeff Johnson.
3.
Holiday Inn Express Ready To Rise Near Graceland -
Tuesday, December 15, 2015
3411 Elvis Presley Blvd.
Memphis, TN 38116
Loan Amount: $4.8 million
4.
Jeff Johnson Leases Midtown Restaurant Space -
Saturday, December 12, 2015
Jeff Johnson, the restaurateur behind Local, Oshi Burger Bar and Agave Maria, is bringing a new concept to a Midtown restaurant space.
Jeff Johnson Restaurant Group last month signed a 2,212-square-foot lease at 1545 Overton Park Ave. The property most recently housed the Evergreen Grill. Carson Claybrook, vice president of Cushman & Wakefield/Commercial Advisors, represented the tenant.
5.
Jeff Johnson Leases Midtown Restaurant Space -
Friday, December 11, 2015
Jeff Johnson, the restaurateur behind Local, Oshi Burger Bar and Agave Maria, is bringing a new concept to a Midtown restaurant space.
Jeff Johnson Restaurant Group last month signed a 2,212-square-foot lease at 1545 Overton Park Ave. The property most recently housed the Evergreen Grill. Carson Claybrook, vice president of Cushman & Wakefield/Commercial Advisors, represented the tenant.
6.
Pizze Stone Latest Restaurant to Call 1545 Overton Park Ave. Home -
Monday, December 21, 2009
All buildings have histories; some have souls.
Duncan Aiken is aware of that fact every time he slides a pizza into the oven at 1545 Overton Park Ave., where his Overton Park Pizze Stone is the fourth restaurant since 1991.
7.
Q2 Biz Permits Drop Nearly 9 Percent -
Tuesday, July 21, 2009
Duncan Aiken realizes he’s taking a risk by opening a restaurant during a prolonged recession at the same location where a previous one failed.