The Blind Bear did indeed update its dinner menu yesterday. Rather than posting a pic of the menu that would require you to do a lot of pinch-zooming with your fingers to be able to read it, I decided to type it for you. Here ya go:<\/p>\n
Blind Bear Balls – 12<\/strong> Hibernation Fries – 14<\/strong> Spinach Artichoke Dip – 14<\/strong> Hibernation Dip – 12<\/strong> Tacos – 15<\/strong> BBQ Chicken Egg Rolls – 12<\/strong> Wings – 8<\/strong> All sandwiches served with seasoned fries or Nate’s tots<\/em><\/p>\n Smashed Bear Burger – 18<\/strong> Bang Bang Chicken Sandwich – 17<\/strong> Chicken Vodka Parmesan – 17<\/strong> Steak Sandwich – 20<\/strong> Gangster Philly – 17<\/strong> Quesadillas – 15<\/strong> Salmon Caesar – 18<\/strong> Spinach & Artichoke Grilled Cheese – 12<\/strong> NOTE: Menu items and prices are accurate as of June 28, 2023. They tend to change up the menu about once a year, so if you’re viewing this in the distant future, I can’t promise you they will have these exact items or that the prices won’t have gone up.<\/p>\n Also, the Bear has a special this week until Friday or they run out: Fried catfish filet served on a bed of mashed potatoes and mixed greens with a Cajun cream sauce. I saw a couple of the specials come out yesterday and they are BIG pieces of catfish.<\/p>\n I think, while they have them through Friday, you can get Tony’s mixed greens subbed as a side. The greens I saw yesterday had big yummy chunks of pork in them. Sorry, vegetarians.<\/p>\n There’s also a new brunch menu at the Bear and I will try to get it typed up before it takes effect Saturday. By the way, if you go for brunch that day, I hear there’s gonna be a rare Cinnamon appearance behind the bar on a weekend.<\/p>\n If you’re a fan of Local on Main but haven’t been there in a couple of weeks, I think you’re going to like what you find. They’ve installed a bar rail across the patio that allows customers to sit on a high bar stool, rest their drink on the rail, and look out over the Main Street Mall.<\/p>\n Live music coming up at Slider Inn Downtown: Robert Dozier, a member of the 2008 Memphis Tigers basketball team that nearly won the NCAA title in 2008, will return to Memphis<\/a> July 15 to play in the Big3 tournament, the DM reports. Dozier, now 37, will play for the 3 Headed Monsters.<\/p>\n Ena Esco, the Innovator in Residence at the Cossitt Library, is starting a live podcast series. Her guest this month will be actor and social entrepreneur Bertram Williams Jr.<\/a> Catch her live at the podcast studio on the second floor of the library today at 5.<\/p>\n
\nFried panko breaded pepper jack cheese, marinara<\/p>\n
\nSeasoned fries, ground beef, cheese sauce, bacon, jalapenos, tomatoes, and ranch. Try it with Nate’s tots<\/p>\n
\nHouse-made salsa, sour cream, tortilla chips<\/p>\n
\nGround beef, bacon, jalapeno, tomatoes, queso, tortilla chips<\/p>\n
\n(choose 3)<\/em>
\nBang Bang Chicken<\/span> – Asian cucumber
\nGround Beef<\/span> – Cheddar, lettuce, tomato, sour cream
\nTequila Chicken<\/span> – Don Julio sauce, pepper jack, lettuce, tomato<\/p>\n
\nCabbage, pepper jack, Jack Daniel’s sauce, Chinese hot mustard<\/p>\n
\nThree jumbo whole wings
\nSeasoned, Jack Daniel’s glaze, or buffalo<\/p>\nMains<\/h3>\n
\nDouble patties, cheese, sauteed onions, lettuce, tomato, smashed Bear sauce, brioche bun<\/p>\n
\nCrispy chicken, Bang Bang sauce, Asian pickled cucumber, brioche bun<\/p>\n
\nBreaded chicken, Tito’s tomato cream sauce, mozzarella, spinach<\/p>\n
\nRibeye, crispy shallots, rosemary mash, Meukow cognac peppercorn cream sauce, garlic parmesan bread<\/p>\n
\nSteak or chicken, peppers, onions, mushrooms, provolone cheese, hoagie bun<\/p>\n
\nPeppers, onions, cheddar & pepper jack cheese
\nChicken bacon ranch
\nor
\nSeasoned ground beef<\/p>\n
\nPan-seared salmon, romaine, croutons, parmesan cheese, Caesar dressing<\/p>\n
\nSpinach-artichoke dip, mozzarella, tomato
\nAdd bacon – 1<\/p>\n
\nTonight: 30 Minute Ego
\nTomorrow, for South Main Trolley Night: Raneem + Better in Color<\/p>\n