Stella is an award winning restaurant headed by award-winning Chef Johnny Kirk. Chef Kirk grew up in a farming family in the Mississippi Delta so he can appreciate where food comes from and what it takes to grow it. Living in the city, he now has limited garden space so he works closely with Clara Oswald of Peachworld and Tommy Bennett for local produce for the restaurant. The menu at Stella has changed with the seasons since the restaurant's inception in 2004. Since that time, Chef Kirk has featured goat cheese from Bonnie Blue Farms, beef from Neola Farms, Grits from The Grit Girl, pecans from Delta Pecans and many other exotic produce from small local producers that stop by the restaurant or sell their wares at one of the three farmers markets in Memphis. In an effort to be as environmentally friendly as possible, Stella also uses soy candles from Southern Soy Scents, 100% bio-degradable To-Go cups and boxes and does not improt bottled water.
Fine-dining in a casually elegant atmosphere in Downtown Memphis, Tennessee.
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