In news certain to set the local culinary scene a-buzz, a quartet of hospitality veterans have joined forces to bring Memphis foodies a brand-new dining experience, destined to become a local favorite. Chef Moisés Hernandez, his wife and partner Maggie Murphy-Hernandez, and the married investing duo of Darrell and Betsy Horn are bringing their innovative new concept, Briza, to the region later this year, reports local media outlet Daily Memphian.
The restaurant will be fusing meat and sushi in the 1350 Concourse Avenue, Suite 181 storefront that previously housed Pizzeria Trasimeno. Permits filed with the Memphis and Shelby County Division of Planning and Development shows that the Crosstown Concourse space will span 4,698 square feet. That area will be put to good use, with seating for up to 118 customers. In pleasant weather, up to 30 Briza visitors will be able to enjoy their meal on an outdoor patio, protected by umbrellas.
Patrons will be able to watch their meals be prepared in Briza’s open kitchen and sushi preparation area. The restaurant’s menu will be prepared entirely in house-from the broiled rosemary ribeye to the condiments.
Briza’s owners have a very clear and distinct vision for the concept; the beverage program is deliberate and designed to correspond with the menu. Murphy-Hernandez explains: “Everything is paired with something. You’re not flipping through pages. It’s very specific and intentional.”
Memphis diners can look forward to savoring a Briza meal in early November. Murphy-Herandez assures future customers that while the cuisine will be elevated, the atmosphere will be welcoming. She states: “Approachable fine dining is the way that I would describe it because it’s not stuffy. We want it to be personable.”
