$50.00 gift certificate

JARRETT’S, an East Memphis restaurant favorite of locals and Chef Rick Farmer followers, is a wonderful surprise to find near a quiet residential neighborhood on Quince, just as it crosses I-240 between Mt. Moriah and Poplar.  Call us for reservations at 901-763-2264.

Owned and operated by Chef Rick Farmer and his wife/partner, Barbara, Jarrett’s was named for their eldest son. The creative regional American menu, warm bistro atmosphere and cozy bar with outstanding French and American wines, signal Chef Farmer’s broad range of culinary experiences – in the South, California, New York, regions of France, Spain and Switzerland.

Jarrett’s, under the guidance of Barbara Farmer,  and a well-trained staff, invites patrons to relax and satisfy their culinary and aesthetic senses. From its warm walnut bar to its sun-splashed walls with original artwork and Mitch Price-designed frosted glass dividers, to its intimate courtyard with flowering azelias, fresh herbs, and trees. Jarrett’s sets the mood for great food, great wine and great times in a casually sophisticated setting.

From its opening in 1994 -- when Memphis Magazine named Jarrett’s “Best New Restaurant”— to the present, diners have always been able to count on Jarrett’s for a delicious creative meal fairly priced. Chef Farmer took the Bronze medal for “Best Chef in Memphis” (1998), Silver medals for both 1999 and 2000. More recently, Jarrett's has earned 4-1/4 stars in the January 2005 issue of Memphis Magazine. Kay Womack, Restaurant Reviewer for Memphis Magazine wrote of Jarrett’s, “One of the best meals – and deals - in town!” The Memphis Flyer wrote, “An unpretentiously elegant restaurant that serves a fascinating menu of well-prepared food ”, and awarded 3 1/2 stars in thier most recent review.

The Farmers go to all lengths to obtain the best quality ingredients. Some are from local purveyors – in Tennessee and Arkansas – others are flown in from the Gulf, California, Alaska, Maine, Chile, or New Zealand. Jarrett’s prides itself on having at least 7-8 different kinds of seafood on the menu at any given moment. Nothing comes pre-cut. Whole fish are flown in, and then cut to suit chef Farmer’s needs. He is especially adept at fish and seafood preparation, as well as sauces. One taste of his Blackened Gulf Red Snapper with crispy fried oysters and lemon-lime beurre blanc—and you know you are dining with a seasoned chef.

Pristine produce at its peak of freshness is another hallmark of Jarrett’s. Fresh fennel, tomatoes and basil, wild mushrooms, corn, homegrown beets, and tons of colorful peppers and greens are creatively grilled, sautéed, sliced, pureed, and tossed into salads, soups, and pasta creations. The restaurant makes all its own breads, salad dressings and desserts.

A great way to start any meal is with chef Farmer’s signature appetizer – Smoked Tennessee Trout Ravioli with Arkansas Caviar and Fresh Marjoram – a blend of top quality, fresh, local ingredients in an inventive, sophisticated presentation. Other great ways to begin include a Wild Mushroom and Goat Cheese Studel, or Mixed Grill of Sausages with Pickled Cabbage and Two Mustards. The "Thai Style" shrimp and cabbage salad is a seamless combination of both Eastern and Western ingredients.

Chef Farmer excels when it comes to “Roasts and Grills.” Jarrett’s offers a wide array of prime meats, poultry and fresh game. Whole tenderloins arrive intact to be cut as needed. The double-thick stuffed pork chop with caramelized apples and onions,  or the Prime Filet of Beef served with Mushroom and black Truffle Madeira Sauce will satisfy most diners’ cravings for hearty, rich flavors. And for lamb lovers, there’s Grilled Double Thick Lamb Chops with Glazed Fingerling Potatoes and Mint Bearnaise. His Papardelle Pasta with Beef Tenderloin, Mushrooms and Red Wine Demi-Glace is a flavorful experince not soon to be forgotten.  Horseradish Encrusted Grouper over Potatoes Colcannon with Fresh Asparagus  is another example of how simple ingredients are combined for maximum impact. This is one of Jarrett’s best-selling dishes.

 The other pastas at Jarrett’s are nothing ordinary. Chef Farmer masterfully creates dishes such as Big Rigatoni Tubes with Chipotle Grilled Chicken Breast, Fresh Peas, Bacon and a Light Asiago Cheese Cream.

 Fine wines are an important aspect of a Jarrett’s dining experience and the carefully chosen list consisting primarily of California and French wines is updated frequently. The Farmers are attuned to wine pricing, and take advantage of good buys in the marketplace, as well as new releases and wines from smaller vineyards and wineries. Jarrett’s has hosted many special food and wine dinners. La Chaine des Rotisseurs has held dining events there, as well as the Memphis Wine & Food Society. And, when important winemakers from California or France are in town, Jarrett’s gives their patrons the opportunity to meet them via special winemaker dinners. It is always Chef Farmer’s desire to educate his customers and to introduce them to new culinary experiences.

Desserts shine at Jarrett’s. The Molten Chocolate Lava Cake is one of the best desserts anywhere in Memphis. A flowing Belgian Chocolate "tartlet" with house-made chocolate chip ice cream. Another great choice is the homemade fruit sorbet – in seasonal flavors. A caramelized Banana Tart with coconut ice cream is another favorite. There is also chocolate Mocha Cake with Hazelnut Cream and many more that change with the seasons.