Amelia Gene's

Amelia Gene's Downtown's Finest Dining Experience

The perfect start | Complimentary valet at the doorWarm Brie Toast | Roasted Rutabaga, Huckleberry Jam, Mustard Seeds
10/10/2026

The perfect start | Complimentary valet at the door

Warm Brie Toast | Roasted Rutabaga, Huckleberry Jam, Mustard Seeds

Looking ahead, please note that we will be closed Friday evening, October 9 for a private event. Please join us Tuesday-...
10/06/2026

Looking ahead, please note that we will be closed Friday evening, October 9 for a private event. Please join us Tuesday-Thursday and Saturday beginning at 4:30 pm.

Interested in celebrating at Amelia Gene's? Learn more about full buyout and semi-private dining offerings on our website.

“Whether it’s traveling to a new destination, like Japan, or meeting a local purveyor, I love building a menu that feels...
10/05/2026

“Whether it’s traveling to a new destination, like Japan, or meeting a local purveyor, I love building a menu that feels familiar yet finer, pushing the boundaries but still feeling uniquely Amelia Gene’s,” said Chef Nate Henssler. Thank you to Jennifer Chandler and The Daily Memphian for the feature.

Don’t miss Thursdays in October with Texas Style BBQ in Memphis. Tasting menu and reservation details are on our website.

Lobster premiere | New preparations are on the menu and await you this weekend. Fresh Maine Lobster Tail | Crispy Tamal,...
10/02/2026

Lobster premiere | New preparations are on the menu and await you this weekend.

Fresh Maine Lobster Tail | Crispy Tamal, Escabeche, Charred Pepper Sauce

Lobster Agnolotti | Smoked Lobster Sauce, Brussels Sprouts

Bain 🤝 Amelia Gene's begins Thursday. The $65 five-course tasting menu feels very much like Amelia Gene’s, very much lik...
09/29/2026

Bain 🤝 Amelia Gene's begins Thursday. The $65 five-course tasting menu feels very much like Amelia Gene’s, very much like Bain, and also like something neither of us would have made without the other. We’re excited to share it with you. Reserve your seat under the “Experiences” tab of OpenTable for October 1, 8, 15, and 22.

In addition to the menu below, an optional beverage pairing moves through cocktails, w**e and ch*****ne chosen alongside each course, including Veuve Clicquot with the Memphis Hot Quail, which might be the best example of what this dinner is all about: a little unexpected, a little playful, and somehow exactly right.

Oysters | Mibrasa-fired oysters, dry-aged beef fat, fermented hot sauce, oyster crackers
Kohlslaw | Celery root, kohlrabi, summer apple
Memphis Hot Quail | Pickled pears, macaroni & caviar
Plato Grande | Lamb brisket, wild boar spareribs, octopus burnt ends, white bread, mild sauce
Banana Pudding Tiramisu

Thank you to Eric Barton and The Adventurist Magazine for featuring Amelia Gene's hospitality DNA from the perspectives ...
09/28/2026

Thank you to Eric Barton and The Adventurist Magazine for featuring Amelia Gene's hospitality DNA from the perspectives of our chef and general manager. "Both came to understand something defining in their early days, something that would shape what they do now: Caring for the people around you is just something you do. Jessica defines it this way: 'When I look back now, through all of that uncertainty, there was always a table to come home to.'"

Read more: https://bit.ly/4dEYHlI.

Back by popular demand | Crescent Farm Half Duck, Butternut Squash, Orange Puree, Natural Jus
09/25/2026

Back by popular demand | Crescent Farm Half Duck, Butternut Squash, Orange Puree, Natural Jus

09/23/2026

RESERVATIONS NOW OPEN 🔥 The idea started pretty simply: two groups of friends talking about food, sharing ideas, and realizing how fun it would be to cook together. For four Thursdays in October, we’re doing exactly that.

Amelia Gene’s and Bain are very different restaurants, and that’s the beauty behind this $65 five-course menu. This tasting brings together what we love about both restaurants: smoke, fire, thoughtful cooking, bold flavors, a little refinement, and plenty of Memphis—with a few unexpected combinations along the way.

Reserve your table under the “Experiences” tab of OpenTable for October 1, 8, 15, and 22.

Oysters | Mibrasa-fired oysters, dry-aged beef fat, fermented hot sauce, oyster crackers
Kohlslaw | Celery root, kohlrabi, summer apple
Memphis Hot Quail| Pickled pears, macaroni & caviar
Plato Grande | Lamb brisket, wild boar spareribs, octopus burnt ends, white bread, mild sauce
Banana Pudding Tiramisu

A final toast to summer produce | Garlic toast, Tim’s Family Farm tomatoes, Roasted baby turnips, garlic scapes
09/17/2026

A final toast to summer produce | Garlic toast, Tim’s Family Farm tomatoes, Roasted baby turnips, garlic scapes

Summon this starter | Lobster Tail, Buttered Sweet Corn, Summer SquashOpen Tuesday-Saturday beginning at 4:30 pm with co...
09/14/2026

Summon this starter | Lobster Tail, Buttered Sweet Corn, Summer Squash

Open Tuesday-Saturday beginning at 4:30 pm with complimentary valet at the door

Address

255 S. Front Street
Memphis, TN
38103

Opening Hours

Tuesday 5pm - 9pm
Wednesday 5pm - 9pm
Thursday 5pm - 9pm
Friday 5pm - 10pm
Saturday 5pm - 10pm

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