Shane Taulbee, Memphis at the Santora Chef, to Open New Restaurant Featuring The Foods of His Native Ohio

• Thank you for the shout out, Gustavo.  And thank you, David for the clarification on some other details.  

• YES!!! And buckeyes, PLEASE!!!

• Ah, you're all talking about my favorite...Skyline Chili.  Yes that is definitely a Cincinnati, Ohio dish!  I get it catered in by the case in cans and I serve it to my friends all the time!  Not sure if we'll have a similar item on the menu yet.  Would you like to see that on there??

• Gracias for the clarification!

• I had to look up Ohio Chili and 5-way...but once I did it made me think "Make mine a 5-way!!!!" too!!!

• Everyone at Memphis is happy to see one of our own reaching for and achieving his goal of opening and operating his own restaurant.  Congrats Shane. I just need to clarify that Memphis' Chef is, and always has been, Chef Diego Velasco.  I'm not discounting Shane's contributions in any way--he's been a valuable part of our kitchen team as a line cook bringing years of experience, creativity and catering knowledge. Shane can be credited with introducing us to bison and creating our Bison Burger with cranberry mayo and gorgonzola cheese along with numerous nightly specials.  However we must give proper credit to the creator of the "Cobra"...the sandwich originated as a lunch special at Memphis Cafe, created by one of our long-time cooks Abel.  It was popularized as a recurring special and a favorite of another cook, Tommy, at Memphis at the Santora.  Tommy's nickname is El Cobra, the sandwich soon became knows as the Cobra. Once again, congrats to Shane.  Can't wait until Camden opens...yet another cool, independent restaurant within walking distance of work and home for me and my family to enjoy.

• About 15 years ago, while still in a groggy semi-conscious stupor as I was connecting from a red-eye Delta flight from Portland to LaGuardia, I was fascinated by a display in Cincinnati's airport about the city's heritage that featured spaghetti with chili as an indigenous concoction.  I had a similar reaction: why didn't I think of that.  I fused pasta and chili at home for awhile in the late '90s/early '00s, especially during those chilly Eastern winters.  California climate notwithstanding, if I saw it on a menu here, I'd order it without hesitation!!

• I hope he features the chili over spaghetti with the unique chili you can get at the Ohio Chili Parlors!!! Its a wonder that those places only survive in Ohio. I don't know who would not like that in S. Cal. Make mine a 5-Way!!!!!

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