Nov 112014

Belly Acres’ restaurant opening in Overton Square

George Brown

Monday, crews installed an authentic one-seater racer plane, made to look like a crop duster, at the new 'Belly Acres' restaurant.

The plane will be seen inside and outside.

'Belly Acres' is a family friendly, farm to table restaurant, that should have its grand opening in early December.

Nov 112014

Belly Acres Will Add New Fun Meaning to Farm-to-Table

Hannah Bailey

While the farm-to-table concept isn’t new, the farm-to-table experience is, at least in Overton Square. 

Belly Acres, set to launch early December, may become the new go-to fast-casual restaurant parents want. Its motto is “citified farm fresh,” and its kid-friendly decor brings a fun farm environment to the table. 

 

Owners enlisted local interior design company Glennys Cowles Designs to bring the farm to the Square. Their inspiration: St. Louis’ City Museum, where interactive education and entertainment collide. Part owner Hayden Wingate describes Belly Acres as “Willy Wonka meets the city meets the farm,” and what kid wouldn’t love that? 

Most notable, an authentic bright-yellow one-seater airplane appears to fly right through the restaurant’s facade. Inside, painted murals and a giant LED back-lit screen depict fields and sky, canvas clouds hang from the ceiling, and in the dining room a tree is planted. Plaques about sustainable agriculture inform the space, and a vintage tractor youngsters can play on sits near the entrance. T here’s a separate, small dining room with banquette seating for large groups or private parties, dubbed the “Harvest Moon Room.” And w hen the weather’s nice, a large garage door will open up to a patio overlooking the Overton Square Courtyard. 

 

Much of the decor is sourced locally. The reclaimed wood paneling the walls and tree-trunk bar came from Woodland Trees. Rustic red barn wood above the bar was taken from another owner’s family farm. 

In the kitchen, Belly Acres’ focus will be the burger. There will be 12 signature burgers on the menu, each made of 100 percent grass-fed beef. The Early Riser will be topped with sharp white cheddar, black pepper aioli, brown-sugar bacon, and a farm-fresh egg all between a sweet waffle bun.

Of the four “beef-less” burgers, executive chef Rob Ray is partial to the Black Eye Pea burger: a house-made black eye pea patty topped with oven-roasted sweet potatoes, pickled collard greens, and hot-sauce aioli inside a grilled wheat bun. 

If a signature burger doesn’t suit your fancy, the menu will also offer “build your own” options. Customers will choose from 11 different buns, 14 different patties, and over 60 toppings. Also available will be sandwiches, salads, and a kids meal served on a take-home Frisbee. 

Drinks will include milkshakes, Coke floats, and fresh smoothies. The bar will serve only beer and wine, alcohol-wise. Want to sit at the bar? Take a reclaimed tractor seat. 

Chef Ray, previously at McEwen’s restaurant in Oxford, says the food will be 100 percent sourced from farms with sustainable growing methods. By spring, he hopes to source 75 to 80 percent of the restaurant’s ingredients locally. 

Belly Acres will seat 115 inside and around 50 on the patio. Entrees will range from $10 to $15.

Dec 102014

The farm is ready at Overton Square

Meagan Nichols, Memphis Business Journal

A new farm-to-table restaurant will join an expanding list of culinary options in Overton Square on Saturday.

Belly Acres, located at 2102 Trimble Place, a self-proclaimed "citified farm fresh burger restaurant," is set to open its doors at 11 a.m.

 

"We want to bring the freshness of the farm to the food," said one of the five Belly Acres owners, Ben McLean.

Curious what "citified farm fresh" means? The restaurant defines it as "bringing farm-fresh gourmet burgers to the city." The menu will also have vegetarian, vegan and gluten-free selections.

The 60 homemade toppings, 100 percent grass-fed beef, free-range chicken and seasonal menu are all part of what make Belly Acres "responsible fast food," McLean said.

The restaurant was scheduled to open this past May, but the elaborate construction and décor caused a delay.

"We literally built a farm inside," McLean said. "We kind of went overboard. We really want to give Memphis something they can be proud of."

Belly Acres hopes to attract all types of customers, but its unique family atmosphere will separate it from other Overton locations, McLean said.

"We truly are family-friendly and we are going to be truly community based and give back to the community," he said.

Dec 172014

Belly Acres: Where Country and City Convene

Style Blueprint

With the addition of Belly Acres, a gourmet burger joint that just opened alongside the Tower Courtyard, our assessment is that Overton Square is now as much a daytime/early evening destination for the entire family as it is a nightspot for adults.

Everyone loves to catch a flick at Malco’s Studio on the Square; restaurants like the long-standing Boscos Squared and Memphis Pizza Café, plus summer’s addition of Babalu, are options for any age; the parking garage is tried and true for safety and convenience; and, of course, there is the not-to-be-missed, old-fashioned candy shop, Sweet Noshings. While Overton Square had enough variety to accommodate everyone from toddlers to baby boomers, the very recent opening of Belly Acres simply sealed the deal. Here’s a quick tour of Belly Acres, Overton Square’s newest restaurant as of December 13!

click here for full article

Dec 172014

Belly Acres: Where Country and City Convene

Christian Owen, StyleBlueprint

Country and city convene at Belly Acres.

It’s official. All ages will enjoy an Overton Square outing. With the addition of Belly Acres, a gourmet burger joint that just opened alongside the Tower Courtyard, our assessment is that Overton Square is now as much a daytime/early evening destination for the entire family as it is a nightspot for adults.

Everyone loves to catch a flick at Malco’s Studio on the Square; restaurants like the long-standing Boscos Squared and Memphis Pizza Café, plus summer’s addition of Babalu, are options for any age; the parking garage is tried and true for safety and convenience; and, of course, there is the not-to-be-missed, old-fashioned candy shop, Sweet Noshings. While Overton Square had enough variety to accommodate everyone from toddlers to baby boomers, the very recent opening of Belly Acres simply sealed the deal. Here’s a quick tour of Belly Acres, Overton Square’s newest restaurant as of December 13!

A picture of a soybean field in Como, MS, covers one wall in the main dining room. | Image credit: Belly Acres

All ages will enjoy Belly Acres. Here, owner Hayden Wingate is holding Elsie, daughter of Executive Chef Rob Ray.

What is “Citified Farm Fresh”?

The Belly Acres’ “citified farm fresh” approach tweaks the farm-to-table movement by bringing farm-fresh gourmet burgers to the city and using grass-fed beef with creative homemade toppings. Expanding on the idea, the eatery features a fun, farm-themed atmosphere juxtaposed smack-dab in the middle of the city.

Image credit: Belly Acres

Filet, portabella mushroom, Swiss and basil pesto on sourdough bread | Image credit: Belly Acres

Willy Wonka meets Old McDonald

From cornstalks to windmills, no corner of this “farm” lies fallow. Restaurant owners Rob Ray, Hayden Wingate, Clayton Templeton, Ben McLean and Stewart Wingate hired Glennys Cowles’ Designs and Walker General Contractors to bring the “citified farm fresh” look to the Overton Square space. A crop duster marks the entrance; a tractor, already popular for photo shoots, is just inside the front door; the soybean field wall is a clever focal point, and artist Melanie Pyron brought the silo room to life with muted lighting and a harvest moon.

A repurposed World War I racer was transformed to look like a crop duster leaving the farm. | Image credit: Belly Acres

Many people get their photo taken next to the Belly Acres tractor. During our visit, we snapped a photo of (l to r) owner Clayton Templeton and staff member Ian Hunter as they were greeting guests at the entrance.

Artist Melanie Pyron brought the silo room to life with muted lighting and a harvest moon.

Thoughtful design and hand-picked decor

The Belly Acres team traveled far and wide to bring the elements of this contemporary farm setting together. A picture of a soybean field in Como, MS, covers one wall in the main dining room. This photograph is segmented and lit up for a modern presentation of this staple crop. Woodland Tree Service of Memphis provided all of the wood (except for the barn wood) from their repurposed furniture department for the restaurant’s artistic farm-style structures. The crop duster is a repurposed World War I racer, transformed to look like a crop duster leaving the farm. The plane was found in Kingsport, TN, and LSI in Bartlett handled the transformation and hanging of the plane. The barrels came from Heaven Hill Distributors in Bardstown, KY, and the Belly Acres team repurposed them to use as lights. Local metal artist Yvonne Bobo created splendid, mood-setting cornstalks, a prominent feature in the restaurant’s window booth area.

Seating includes a comfortable bar area. | Image credit: Belly Acres

Place your order at Belly Acres with Lillian, Krista and Katie.

The kitchen is always open for viewing. Here, T.J. Anderson, one of the cooks at Belly Acres, is making sure each gourmet burger is presented perfectly.

Park across the street in the new, well-lit and ultra-convenient Overton Square garage. Belly Acres is next to the Tower Courtyard. Look for the yellow airplane!

Check out this new gourmet burger joint in Overton Square. And don’t worry if you are a good ole boy — or girl — looking for a cold beer or glass of vino; this family-friendly atmosphere has the game on the big screen and a cold beer with your name on it!

Belly Acres is located at 2102 Trimble Place, Memphis. Reach them at (901) 529-7017. Hours are Sunday through Thursday from 11 a.m. to 10 p.m., and Friday and Saturday from 11 a.m.  to 11 p.m. Learn more on their Facebook page.

Jan 012015

FitBen Challenge Supports Meals on Wheels

MIFA

FitBen Challenge Supports Meals on Wheels

Belly Acres owner Ben McLean helped gain exposure for MIFA’s 2015 March for Meals campaign, a month-long effort to raise funds and awareness for MIFA’s Meals on Wheels program. In March, McLean worked to garner support for MIFA during the FitBen Challenge step-a-thon. He walked 511,561 steps! And our challenge participants walked an incredible 1,892,849 steps and raised over $2,000, or the cost of food for 690 senior meals. Thanks to everyone who participated!

You can still donate to the challenge by clicking here.

Many thanks to Breakaway Running for donating a pair of shoes and a VivoFit pedometer for Ben to track his steps during the challenge.

Nearly 3,700 Shelby County seniors are food insecure. With the help of up to 100 volunteers each weekday, MIFA provides over 1,200 hot, nutritious lunches for seniors in their homes and at congregate meal sites. MIFA’s Meals on Wheels program has been awarded the highest possible accreditation conferred by the Meals on Wheels Association of America. To volunteer to deliver meals, call (901) 529-4513 or sign up on this page. 

Feb 052015

Dining Review

Peggy Burch, The Commercial Appeal

You don’t need us to tell you that Belly Acres is an idea that works. The vibrant new spot in Overton Square has been serving an average of 400 people a day, 950 on a recent Saturday.

The restaurant is an ardently local entry in the fast-casual dining niche, so far managing to handle the large crowds without compromise. The grass-fed beef and free-range chicken are sourced from family farms by Joyce Foods; the atmosphere is a dynamic combination of whimsical and utilitarian; the service is swift, upbeat and unobtrusive.

click here to read full article

Apr 012015

Memphis' Belly Acres Is the Place to Be for Burgers

Sally Walker Davies, Memphis Local Expert

Belly Acres brings the farm to the table, in more ways than one — Photo courtesy of Sally Walker Davies

If Eva Gabor — known to generations of us as Lisa Douglas, the glam Hungarian wife of TV millionaire-turned-farmer Oliver Douglas (Eddie Albert) — owned a restaurant, it would have been Belly Acres in Memphis. The Overton Square burger joint that promises a "citified fresh" experience doesn't disappoint, whether you're talking décor or dining.

This fast-casual joint offers up a huge menu of burgers with local flavor, which doesn't equate to a pulled pork burger. We're talking farm fresh, folks: most everything comes from within a day's drive of the city.

Walking into Belly Acres, it's easy to get distracted by the décor. There's an old-timey tractor just inside the door. A video display takes up an entire wall, and the image on it is: a farm field. What else? The tail end of a plane (not a crop duster, but it sure looks like one) juts out of another wall.

The ambiance is indeed Green Acres, and both Lisa and Oliver would have felt right at home.

It's not a crop duster - it's actually a racer - but it plays one inside Belly Acres — Photo courtesy of Sally Walker Davies

Back to the vast menu . . . There's all manner of burgers from which to choose, from the beef-and-pork-belly-blended patty — the Pow — to a bleu cheese buffalo burger to the Early Riser, a bacon cheeseburger topped with a fried egg and sandwiched between two honest-to-god waffles.

The Early Riser at Belly Acres — Photo courtesy of Sally Walker Davies

Or, you can create your own burger — yes, please! — from a giant list of ingredients, some of which are free, some of which you pay for; you even get to choose your bun. We'll top ours with bacon and a monster onion ring, thank you.

Sides are ordered separately, and they come in two different sizes: the kind to share with the table, or a personal side. Do not miss the fried pickles, which are by far the best in town. Any town.

Order the larger size; these are the best fried pickles you'll ever encounter! — Photo courtesy of Sally Walker Davies

When the weather is fine, which is much of the year in Memphis, there's a fantastic patio for outdoor dining. It overlooks Overton Square's courtyard, where there's live music on select evenings, as well as other events.

It's also a great place for the kids to run around in circles (Hint: There's a candy store just steps away; we'll deny we ever told you, however.), while you enjoy a beer on the patio. Draft and bottled beer are available.

You'll likely spend $12 to $15 for a full — burger, drink and side. If you go for a burger and a locally made brew, then you'll spend a bit more.

May 252015

So many choices in Memphis to honor National Burger Day

Jennifer Biggs, The Commercial Appeal

Summer doesn’t officially start until next month, but everyone knows that Memorial Day is the de facto beginning of the season for sun and fun, and when the two come together, a grill is often involved. What everyone might not know is that Thursday is National Burger Day. Or that on Thursday night, you can buy a $100 burger at Belly Acres.

You’ll need to call ahead, though.

Rob Ray, executive chef and managing partner, said the burger will start with Kobe beef, which will be topped with seared foie gras.

“It’s not going to be a little, either,” he said. “It’s going to be a lot.”

Next up, spring onions that he’ll pickle in a sweet brine, then deep fry.

“We’re still playing around with the

lettuce, but it will be great, too,” he said.

And then there’s a tomato jam, sort of a “deconstructed ketchup,” all on a homemade brioche roll. Served with white truffle Parmesan fries. It’s all for charity — the Junior League benefits — and supply is limited (call the restaurant at 901-529-7017 to reserve your spot).

“We’re just doing 10 burgers,” Ray said. “Unless 20 people want them, and then we’ll probably change our minds.”

If you don’t make the shortlist, what to do?

You could get a burger, oh, just about everywhere. We’ve had an explosion of burger joints in town, with three — LBOE, Oshi Burger and Belly Acres — opening in just the past year or so; BGR: The Burger Joint and Five Guys before that, and Mac’s Burgers coming to East Memphis this summer. Nice restaurants from River Oaks to Interim offer great burgers — Erling’s even has a buffalo burger in the bar.

Of course, there’s Huey’s, founded on its burger. You can find a mighty fine burger at the drive-thru of any Tops, a local barbecue chain, or at Jack Pirtle’s, a fried chicken joint (get the double cheese).

Or make your own.

Rocky Kasaftes, owner of Alex’s Tavern, fries up a skillet burger that has garnered a loyal following and plenty of praise from local and national media, including an appearance on “Hamburger America.”

It’s more or less the same burger his dad made, and it’s served like it’s always been: Mustard, pickle, tomato and onion.

“Some people call it a Greek burger, some call it an Alex’s burger, or some call it a Rocky burger, but for years people came in here and just said, ‘Give me a burger,’” he said. “Now people are funny about their food. One guy asked for cheese on one half and not on the other half. I tell people, ‘This ain’t Burger King. You get it our way.’”

His way starts with 80/20 ground chuck that he buys from High Point Grocery.

“That’s my first stop of the day,” he said.

Burgers are weighed to 6 ounces, hand patted (“I would never buy a frozen or preformed patty,” he said), and refrigerated until it’s time to cook.

“I get the skillet hot — I’ve got to hear that sizzle, you know, and throw ’em in. I put Cavender’s on and then a seasoned pepper I have made up, and when I flip ’em, I do the same thing on the other side.

“When they’re about a minute, maybe a minute and a half from being done, I put the cheese on and then cover them with my mom’s cake dome. When I take it up, they’re perfect,” he said.

Ray also likes to cook his burgers on a flat-top, restaurant style, though he adapts at home to a skillet or a griddle.

“I’ll take my pancake griddle and throw that bad boy right on the grill,” he said. “That way we’re still outside, but the burgers are seared on the griddle.”

Aaron Winters, head butcher at Porcellino’s Craft Butcher, likes the grill.

“I like a skillet burger too, but this time of year, it’s about the grill,” he said.

But back to the meat: It has to be good.

“The flavor of your burger will depend on the quality of the beef,” Winters said.

At Porcellino’s, the basic beef grind is 80/20 (which means 80 percent lean, 20 percent fat), and it’s made from chuck, sirloin and brisket. When he cooks burgers at home, Winters likes the outside crunchy.

“So I get the grill real hot and get the outside done, then move the burgers to a cooler part of the grill and cook them to order,” he said.

Chuck Hogan, the owner of Charlie’s Meat Market on Summer, grinds about 18,000 pounds of beef every week and supplies local restaurants such as Huey’s, Tops, Earnestine & Hazel’s, LBOE and Dixie Queen.

He also believes a good burger starts with good beef, and he likes 84/16, which he blends at the store.

“I’m just not one of these people who likes kangaroo or buffalo,” he said, referring to very lean sources of protein. “But we have a lot of customers who buy our ground round, which is really tenderloin tips left on the trimming table,” he said. “That’s very lean.”

He believes — and Ray agrees — that if you don’t know for sure where your beef came from (and that’s not really possible for grocery store shoppers) you should cook your ground beef to at least medium well. That’s how Kasaftes cooks them at Alex’s.

“Everybody seems to be happy with that,” he said. “It’s like most people are with the buns. Sometimes I use Fluffy white buns; right now I use whole wheat.”

It’s one or the other, not a choice.

“You get what comes out of the kitchen,” he said.

But don’t get the wrong idea. He’ll meet a customer’s request if he can.

“The other day a guy asked me if I’d put the cheese on the bottom of his burger. Can you believe that? I said sure, flipped it over.”

Delta Juke Burgers
Makes 4 burgers.

INGREDIENTS

Juke Sauce:
1 cup mayonnaise
2 tablespoons ketchup
1 tablespoon yellow mustard
1 ½ teaspoons barbecue rub

Burgers:
2 pounds (80?/20) ground beef
2 tablespoons grill seasoning
4 slices cheddar cheese
1 yellow onion, sliced crosswise into rounds
4 hamburger buns
— Lettuce, tomato slices and pickles for serving

Directions
1 Preheat a cast-iron skillet or griddle over medium heat.

2 To make the sauce, combine the mayonnaise, ketchup, mustard and rub in a small mixing bowl and mix well. Set aside. The sauce can be covered and refrigerated for up to 1 week.

3 Form the ground beef into eight balls. Flatten slightly, but don’t make into patties. Season both sides of the balls with the grill seasoning, then place in the skillet. Using a metal spatula, flatten into thin patties.

4 Sear for 2 minutes or until the patties release from the skillet. Flip and cook for 2 minutes longer for medium. Top every other patty with a slice of cheese and then another patty to make double-deckers. Remove the patties from the skillet and place the onion slices in the skillet to sear for 2 minutes. Place 1½ teaspoons of the juke sauce on the bottom of each bun; dress with lettuce, tomato slices and pickles; then finish with a slice of seared onion and a set of patties and the top bun.

Source: “Smokin’ in the Boys’ Room: Southern Recipes from the Winningest Woman in Barbecue,” by Melissa Cookston

Tookie’s ‘Squealer’
Makes 4 to 6.

Ingredients
2 pounds beef chuck, round or sirloin
6 ounces sliced bacon

Directions
1 Cut the beef in strips, trimming away any gristle or other tough pieces. Fit a meat grinder with the fine plate. Pass the beef and bacon through the grinder, capturing them in a bowl. Then combine them well with your hands to spread the fat evenly through the beef. Use immediately, keep tightly wrapped in the refrigerator for up to a few days, or freeze for up to a month.

Source: “Texas Eats,” Robb Walsh
 

Black Bean Burgers
Serves 4.

Ingredients
2 cans (14.5 ounces each) seasoned black beans
1 cup seasoned breadcrumbs
1/4 cup grated white onion
1 whole egg
1/2 teaspoon chili powder
— Salt and pepper
— Hot sauce, such as Cholula
8 slices Swiss cheese
— Olive oil, for frying
— Butter, for frying and grilling
4 whole kaiser rolls or good hamburger buns
— Mayonnaise
— Lettuce or other greens
— Sliced tomato

Directions
1 Drain, but do not rinse, the black beans. Place them in a bowl and use a fork to mash them. Keep mashing until they’re mostly broken up, but still have some whole beans visible. Add the breadcrumbs, onion, egg, chili powder, salt, pepper and hot sauce. Stir until everything is combined, then let the mixture sit for 5 minutes.

2 Heat a tablespoon or two of olive oil with an equal amount of butter in a skillet over medium-low heat. Form the bean mixture into patties slightly larger than the buns you’re using (the patties will not shrink when they cook.) Place the patties in the skillet and cook them about 5 minutes on the first side. Flip them to the other side, place 2 slices of cheese onto each patty, and continue cooking them for another 5 minutes, or until the burgers are heated through. (Place a lid on the skillet to help the cheese melt if needed.)

3 Grill the buns on a griddle with a little butter until golden. Spread the buns with mayonnaise and hot sauce, then place the patties on the buns. Top with lettuce and tomato, then pop on the lids.

Jun 152015

James Beard Challenge

Jennifer Biggs, The Commercial Appeal

Mushrooms and beef are a natural match -- everyone likes a side of mushrooms with their steaks and no one is going to say no to a mushroom-Swiss burger. So why not put the mushrooms in the burger?

That's the challenge the James Beard Foundation has given restaurants around the country. Grind the beef and the mushrooms together and create a better burger.

It's the Better Burger Project.

Better for your waist line, better for your cholesterol count -- and easy on the taste buds. And better for the environment, as beef production is reported to create five times the amount of greenhouse gas emissions as the production of other animal products. 

I love a cheeseburger as much as the next guy, but I also love a good veggie burger and am excited to try this hybrid Belly Acres chef Rob Ray has created. You need to also -- and then share it, so that Chef Rob can end up as one of the chefs competing at the James Beard House in New York this fall. It's a social media campaign, so the five chefs with the most mentions are the ones who win.

click here for full article

Jun 162015

James Beard Challenge: Eat a 'Better Burger' at Belly Acres

Jennifer Biggs, The Commercial Appeal

Mushrooms and beef are a natural match -- everyone likes a side of mushrooms with their steaks and no one is going to say no to a mushroom-Swiss burger. So why not put the mushrooms in the burger?

That's the challenge the James Beard Foundation has given restaurants around the country. Grind the beef and the mushrooms together and create a better burger.

It's the Better Burger Project.

Better for your waist line, better for your cholesterol count -- and easy on the taste buds. And better for the environment, as beef production is reported to create five times the amount of greenhouse gas emissions as the production of other animal products. 

I love a cheeseburger as much as the next guy, but I also love a good veggie burger and am excited to try this hybrid Belly Acres chef Rob Ray has created. You need to also -- and then share it, so that Chef Rob can end up as one of the chefs competing at the James Beard House in New York this fall. It's a social media campaign, so the five chefs with the most mentions are the ones who win.

So go eat the "Mushroom State of Mind" burger, topped with pickled squash, roasted red peppers, bibb lettuce and ginger-lime aioli (it's on the menu starting today), and then do this:

? Post a photo of the burger on Instagram
? Use the hashtag #betterburgerproject and the handle of the restaurant and the chef who created the burger: @bellyacres901 @robdangerray
 

Visit betterburgerproject.org for a list of participating restaurants and follow #betterburgerproject on Facebook, Twitter, and Instagram.

Jul 062015

Help Rob Ray of Belly Acres Get Cooking in New York City

Lauren Berry, Choose901

Chef Rob Ray of Belly Acres aims to get Memphis on the grid as he participates in the James Beard Foundation’s, “Better Burger Project,” that will send him to New York City.

The Better Burger Project, a contest focused on “who can make the best burger”, has Belly Acres cooking ground meat and thinly chopped mushrooms for an overall healthier burger.  “Mushroom State of Mind” is the burger they’re cooking up. You can get it now until July 31st and vote in the Instagram social media challenge.  Five chefs with the most photos uploaded on Instagram will be sent to New York City to cook at the James Beard House.

“Mushroom State of Mind” is much healthier and better for you.  It’s made with a mix of pickled Mississippi summer squash, fire-roasted red peppers, Tennessee Bibb lettuce, and ginger lime aioli.  The patty is made with a Tennessee button mushroom and 100% grass-fed beef burger.