Here's the rundown..
The dining room is open by reservation only, Monday-Saturday.
Tables may be booked from 5:00pm-8:00 M-W & 5:00pm-8:30pm Th-S
Monday night we offer a four-course dinner for $55.00 per person.
(tax and gratuities not included)
Tuesday-Saturday, we invite you to enjoy a six-course tasting menu for $95.00 per person with an optional wine pairing for $45
(tax and gratuities not included)
Here's what to expect...
The first course will be a vegetarian dish, followed by two fish/ shellfish dishes (or maybe another vegetarian course), two meat courses, and dessert. Along the way you'll have an amuse, intermezzo, and mignardise. We run each menu for a month at a time with some changes as things from our farmers change. We are happy to accommodate dietary restrictions with a minimum of 24 hours advance notice. The heads up gives our culinary team time to write, source, and prep a new dish based exactly on your needs. When you book your table on resy, please include those restrictions in the
special requests section of your reservation.
The Bar and Lounge are open Monday-Saturday at 4:00pm
Walk-ins are encouraged!
Bar snacks are served until 10:00pm Mon-Wed and 11:00 Thur-Sat
The bar menu includes an olive oil tasting, pork rillettes, parker house rolls with
chef's choice butter, yakitori oysters, and bone marrow.
CHEF DAVE KROG
Born and raised in Tampa, FL, Chef Dave Krog discovered his love of cooking at an early age. Living with his grandmother, who was diabetic, David began to cook healthy meals for her and soon decided he wanted to become a Chef. After moving to Memphis, TN, at the age of 18, he worked in several different kitchens before enrolling in Memphis Culinary Academy. He then began an apprenticeship under Lynn Kennedy at La Tourelle. Chef Krog has been rooted firmly in the Memphis culinary scene ever since. Following his apprenticeship, he became Sous Chef of La Tourelle and went on to be the Executive Chef at Madidi, owned by Actor Morgan Freeman and Attorney Bill Luckett, in Clarksdale, MS. Returning to Tennessee in 2005, David held positions at local staples including Bari, Erling Jensen's, Terrace at River Inn, and as Executive Chef at Interim Restaurant & Bar.
With a heavy heart, he left Interim to devote his time to opening his own restaurant. While in pursuit of his dream and working as a private chef in many of your homes, the idea for his pop-up, Gallery, was born. @gallery_901 influenced the creation of the "counter seat" at dory.
Krog considers himself a Neo Traditionalist. Working in direct correlation with local farms he honors the farmer in every step of the process to produce the highest quality, ingredient-driven meal for guests.
Chef Dave Krog helps build culinary communities- from fine dining restaurants such as the highly anticipated dory, coming to Brookhaven Circle this spring, to community efforts like the 275 Food Project which houses the GroundUp Initiative. His focus is on local food sourcing, diversifying kitchens with young food entrepreneurs of color, and creating positive social experiences.
Through leadership, with heart and soul behind what he does, Krog teaches and grows aspiring chefs- with the hopes of them becoming talented, compassionate team members that will ensure change in the industry standard.
Amanda Krog is a native Memphian, mother of two, and the backbone of the Krog family. From wife, mother, and coach, to finance and marketing specialist, she has proven herself more than capable of wearing all the hats. Her passion for service to her family and community has no end.
Amanda has a long love affair with the restaurant industry, mastering almost all of the positions. She has held management roles at various establishments including, Granite Expo in Nashville, TN, where she was also head of sales, Palmer Home for Children Thrift Store in Horn Lake, MS, and Barbarosa’s, a family owned restaurant in Millington, TN.
Most recently, in addition to heading up overall operations, Amanda has taken on the task of social media & marketing for the Krog’s pop-up, ‘Gallery’.