Our Story

While not originally from Memphis, we have spent the last 25 years here, raising our families and making this our home. Part of our personal and professional passion centers around travel and the search for unique concepts, dining experiences and menu items we can bring back for our community to enjoy. 

Having fallen in love with Texas style smoked brisket and Kansas City burnt ends, we saw an opportunity to fuse those dishes with chef-inspired takes on some of our favorite Southern classics into a new concept. Through the dedication of our kitchen and guest service teams, we were proud to be able to introduce WRB to our neighbors and add this new concept to Wolf River Hospitality Group.

Whether you are gathering with friends or sharing a meal with family, we hope you feel at home and know we sincerely appreciate your support.

- FOUNDERS -

Chad, Stacy, Kirk and Jenni

We bring in Certified Angus Prime brisket just for WRB. We smoke each brisket approximately 18 hours, rendering the fatty end of the brisket into a moist and desirable product. 

Many describe the fatty cuts as melt in your mouth goodness. We do not separate the flat and the point but slice through both to create our fatty cuts so it does not have the same taste or feel as other fatty meats you've eaten before. 

Brisket is cut from the breast section and consists of two distinct areas separated by a layer of fat. The point is the richly marbled FATTY section that sits on top of the flat - the bigger, LEAN bottom section.

During the smoking process, the fat from the point of the brisket is rendered into the meat, infusing each slice with rich flavor. While you have your choice of lean or fatty cuts, we recommend experiencing the amazing flavor that comes from the more moist, marbleized (and YES, fatty!) sections.