MEMPHIS ’ ONLY LOCALLY OWNED & OPERATED PRIME STEAK HOUSE FOR OVER 40 YEARS Memphis’ Original Prime Steak House was born. home or overnight delivery of our USDA Prime selections. Excellence” since 1999, Folk’s Folly’s wine list offers the perfect varietal and vintage to enhance any evening. Christopher, and Carey also remain active partners. customized scratch kitchen that was added to our little home so very long ago. The Folk’s Folly story began in 1977 with unconventional origins, as the best stories often do. Native son Humphrey Folk, Jr. was a prominent and shrewd developer, whose hard work carried him all over the country, cultivating his sincere appreciation of food and fine wine, as he was always an advocate of mixing business with pleasure. Undaunted by a complete lack of restaurant or culinary experience, he decided to convert a quaint and intimate house into a small eatery. His peers offered little encouragement as they quoted dismal restaurant success rate statistics, so he added the word “folly” (defined as “an unwise investment or expenditure”) to his own name, Business boomed and the restaurant became a popular stop among locals. Humphrey began giving coveted gift packages of prime steaks to his associates in the construction industry, and as requests that steaks be retailed for home consumption increased, the restaurant expanded again in 1989 to include The Prime Cut Shoppe, offering take- With only a gentleman’s handshake to signify agreement, famed local restaurateur Thomas Boggs became managing partner in 2003. Thomas’ contagious enthusiasm and expertise in the restaurant industry built the bridge for continued success for the next generation. While both Humphrey and Thomas have since deceased, Folk’s Folly Prime Steak House remains a family affair. Thomas’ eldest daughter Lauren McHugh Robinson is the CEO and managing partner alongside her sisters Ashley Boggs Robilio and Samantha Boggs Dean. Humphrey’s four sons Tripp, Michael, Today, guests are beckoned by classic sounds from the grand piano in the Cellar lounge, and are invited to enjoy cocktails and complimentary fried dill pickles, a Southern favorite, before dinner. Wine lovers delight in perusing one of the city’s most extensive wine lists, which boasts over 250 fine wines. A recipient of Wine Spectator’s “Award of Consistently voted “Best Steak” by readers of all major Memphis publications, Folk’s Folly pairs fine dining and relaxed Southern hospitality in a cozy, comfortable atmosphere. This Memphis landmark embodies an unwavering commitment to quality by offering corn-fed prime steaks and fresh seafood with all menu items prepared in the c WE WELCOME THE OPPORTUNITY TO SERVE YOU, AND LOOK FORWARD TO HAVING YOU DINE WITH US AGAIN, AND AGAIN, AND AGAIN...
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LOCALLY OWNED OPERATED 40 YEARS · MEMPHIS’ ONLY LOCALLY OWNED & OPERATED PRIME STEAK HOUSE FOR OVER 40 YEARS Memphis’ Original Prime Steak House was born. home or overnight delivery
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MEMPHIS ’ ONLY LOCALLY OWNED & OPERATED
PRIME STEAK HOUSE FOR OVER 40 YEARS
Memphis’ Original Prime Steak House was born.
home or overnight delivery of our USDA Prime selections.
Excellence” since 1999, Folk’s Folly’s wine list offers the perfect varietal and vintage to enhance any evening.
Christopher, and Carey also remain active partners.
customized scratch kitchen that was added to our little home so very long ago.
The Folk’s Folly story began in 1977 with unconventional origins, as the best stories often do.
Native son Humphrey Folk, Jr. was a prominent and shrewd developer, whose hard work carried him all over
the country, cultivating his sincere appreciation of food and fine wine, as he was always an advocate of mixing business
with pleasure. Undaunted by a complete lack of restaurant or culinary experience, he decided to convert a quaint
and intimate house into a small eatery. His peers offered little encouragement as they quoted dismal restaurant
success rate statistics, so he added the word “folly” (defined as “an unwise investment or expenditure”) to his own name,
Business boomed and the restaurant became a popular stop among locals. Humphrey began giving coveted gift
packages of prime steaks to his associates in the construction industry, and as requests that steaks be retailed
for home consumption increased, the restaurant expanded again in 1989 to include The Prime Cut Shoppe, offering take-
With only a gentleman’s handshake to signify agreement, famed local restaurateur Thomas Boggs became
managing partner in 2003. Thomas’ contagious enthusiasm and expertise in the restaurant industry built the bridge
for continued success for the next generation. While both Humphrey and Thomas have since deceased, Folk’s Folly
Prime Steak House remains a family affair. Thomas’ eldest daughter Lauren McHugh Robinson is the CEO and managing
partner alongside her sisters Ashley Boggs Robilio and Samantha Boggs Dean. Humphrey’s four sons Tripp, Michael,
Today, guests are beckoned by classic sounds from the grand piano in the Cellar lounge, and are invited to enjoy
cocktails and complimentary fried dill pickles, a Southern favorite, before dinner. Wine lovers delight in perusing one
of the city’s most extensive wine lists, which boasts over 250 fine wines. A recipient of Wine Spectator’s “Award of
Consistently voted “Best Steak” by readers of all major Memphis publications, Folk’s Folly pairs fine dining and
relaxed Southern hospitality in a cozy, comfortable atmosphere. This Memphis landmark embodies an unwavering
commitment to quality by offering corn-fed prime steaks and fresh seafood with all menu items prepared in the
c
WE WELCOME THE OPPORTUNITY TO SERVE YOU, AND LOOK FORWARD
TO HAVING YOU DINE WITH US AGAIN, AND AGAIN, AND AGAIN...
She-Crab Soup Rich and creamy, with lump crabmeat and a hint of sherry
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French Onion Au Gratin Hearty onion soup, with toasted crouton and Gruyere cheese
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House Crisp iceberg and romaine lettuce, gently tossed with mixed greens, fresh vegetables and skinless tomato
wedges
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Tomato and Onion Thick slices of tomato, thin slices of red onion, crumbled bleu cheese and Italian dressing
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Caesar Chopped romaine, golden garlic croutons, shredded Parmesan and traditional Caesar dressing. Anchovy