Lunch at Vault with Jennifer Biggs

Join us on Feb. 21 for lunch at The Vault

Join us for a lunch that includes some of chef Derk Meitzler’s dishes from The Vault, where he’s presently the chef, and some of your favorites from Harry’s On Teur, which Meitzler owned for 11 years. We’ll start with Nola Shrimp and Abita bread from The Vault, then move to Harry’s for family-style entrees of Chicken Newport and Chicken Kingfield, with parsley potatoes and spanakopita. For dessert, you get a choice of The Vault’s gooey bar with bacon and ice cream or a salted caramel brownie with a pretzel crust and ice cream. Lunch includes a soft drink, tax and tip; alcohol is extra.

Subscribers can retrieve their code here.

Not a subscriber? Go to dailymemphian.com/subscribe to join us.

SPECIAL NOTE

Seating for this lunch is up one flight of stairs and there is no elevator.