Jose Gutierrez is the award-winning chef at this flagship restaurant of the Peabody Hotel. He creates imaginative dishes, grounded in traditional French cooking techniques, but with Pacific Rim and Southern influences.The Smoked Pork Tenderloin cooked with a glaze made from Jack Daniels Whiskey (a Tennessee product) and served with grits couscous. Other entrees are based on free-range chicken, black sea bass and guinea fowl. The pastas are excellent as well.The setting is possibly the most elegant in Memphis—velvet curtains, fresh roses on the tables, and gilded mirrors on the walls. Jackets are required for men.
This is the Peabody Hotel's second tier restaurant, after Chez Philippe. The setting is still elegant, and the food sophisticated—this is a place to linger over a meal with the well-dressed crowd. Service here is not as formal as at Chez Philippe, and sometimes has a very Southern, down-home flavor.The food is contemporary, with fusion elements. Local roots show in dishes such as Tennessee Persimmon Wood Smoked Chicken. Lunch offers salads and pasta dishes, and the homemade potato chips with blue-cheese dip draws locals back again and again. Desserts are irresistible. Try the Chocolate-Apricot Torte or the Sundried Cherry and Apricot Bread Pudding.
Walk into the spacious interior of Bishop which is characterized by dark-colored walls, mosaic floors, curved sofas and plants. The unique thing about the French brasserie is that it is managed by chefs Michael Hudman and Andy Ticer who are usually known for their work on the SOuthern Cuisine. The menu here serves highlights such as Country Terrine, Popovers, Escargots & Oysters, Fromage Brulee and many more. Complementing the recipes here are drinks such as The Rook, Castling Move, Touch Move, Ply & Pin, Blitz with Fork and others.