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Memphis is getting its food groove on. Over the last few years, a wave of young cooks has been opening restaurants thatsing the gospel of local. Kelly English at Restaurant Iris brought Memphis national exposure as a serious eating town. Cooks like Jonathan Magallanes at Las Tortugas Deli Mexicana are following his lead, redefining Southern from locally sourced ingredients. Alongside iconic joints like Jerry’s Sno Cones, Gus’s Fried Chicken and Cozy Corner BBQ are high-end destinations like Andrew Michael Italian Kitchen, where the chefs Andy Ticer and Michael Hudman prepare Southern food through the lens of their Italian grandmothers. At Hog & Hominy, Aaron Winters cranks out charcuterie like mortadella corn dogs and guanciale, and serves them alongside craft cocktails made from homemade tonics, bitters, and tinctures. Muddy’s Bake Shop, a new from-scratch bakery with Prozac cupcakes (chocolate cake and frosting) and cocoa chanel pie, serves sweetness with a wink.