Dan Bradley, Diego Velasco and Andy Christenson decided to partner up and open their own restaurant in 1995. This restaurant really was built by their own hands – through the restoration of the old Kings Inn building all by themselves. They did a great job and almost 20 years later, they are still packing in the foodies. The exterior is simple, but when you pass through the doors, it becomes a 1950s vibe with dim lighting and vintage dining furnishings. The kitchen is small, but it efficiently pushes out amazing foods before your very eyes.
Let’s take a look at some popular staples:
Buttermilk Fried Chicken served with mashed potatoes, mustard greens, and surrounded by andouille country gravy. I have heard tales of this famous fried chicken and am honored to have finally tried it. The coating was perfect. The collard greens were the best I’ve ever had with a slight sweet flavor. The country gravy was creamy, buttery, and added a nice touch to the mashed potatoes and chicken. The gravy would also be good on buttermilk biscuits! Thumbs up, way up!
Nightly BBQ was beef brisket and served with black-eyed pea salad and macaroni & cheese. The brisket was tender and flavorful. The grill added a yummy charcoal flavor. The black-eyed pea salad was refreshing and flavorful; think of a picnic on a summer day. The macaroni & cheese was like cheesy macaroni casserole, not overly saucy, with the cheese flavor infused into the macaroni. Thumbs up!
Pumpkin Chocolate Bread Pudding was custardy with a melty chocolate goodness. The crème anglais was fantastic by a adding a velvety, creamy blanket of flavor to the bread pudding. It’s been a long time since I’ve had bread pudding this good. Thumbs up, way up!
Now, let’s preview of the winter menu coming soon:
Carlsbad Oysters served with fried okra and drizzled with butter sauce. The butter sauce complemented the oyster and brought out the luxurious flavor. The mix of textures of the soft oyster and the crunchy corn meal batter fried okra had a playful mouth feel. Thumbs up!
Fried Chicken Livers served with pickled okra, pepper jelly, persimmons, arugula, pomegranate seeds, and shaved parmesan. OMG! This is fantastic! The chicken livers were country fried like the chicken and cooked to perfection. The mix of slightly bitter arugula, sweet persimmon, and tangy pomegranate played wonderful together. The pickled okra was so different yet matched perfectly with the pepper jelly, tasting like a pickled jalapeno but sweet. Perfectly executed dish! Thumbs up, way up!
Braised Short Rib served with baby carrots and flash fried spinach atop goat cheese mashed potatoes. The short rib was tender and melt-in-your-mouth delicious. The mashed potatoes were a bit on the gritty side reminding you that it’s a root vegetable. The goat cheese was very subtle in flavor but very aromatic. The flash fried spinach was a nice touch, slightly crispy while retaining its vibrant green flavor. Thumbs up, way up!
Whether it’s just some down-home Southern cooking or a gourmet meal, Memphis Café will satisfy what you’re craving!
Atmosphere: 4 out of 5 stars
Décor: 4 out of 5 stars
Service: 5 out of 5 stars
Food: 5 out of 5 stars
- Half off Meatloaf on Tuesdays
- Half off Fried Chicken on Thursdays
- $11.95 BBQ Sundays
- Happy Hour – Everyday from 3pm to 6:30pm and late night Wednesdays & Thursdays from 10pm to 1am
For more information:
2920 Bristol St
Costa Mesa, CA 92626-5914
- Hours: Brunch – Saturday through Sunday from 10am to 3pm; Lunch – Monday through Friday from 11am to 3pm; Dinner – Monday through Wednesday from 5pm to 10pm, Thursday through Saturday from 5pm to 10:30pm, Sunday from 5pm to 9:30pm
- Reservation available through OpenTable