Today we’d like to introduce you to Dave & Amanda Krog. Them and their team share their story with us below:
Chef Dave Krog moved to Memphis in ‘92 and soon began an apprenticeship under Lynn Kennedy at La Tourelle where he later became Sous Chef. David went on to be Executive Chef at Madidi in Clarksdale, MS. This was the beginning of a career that would set him on the path to restaurant ownership and becoming a respected teacher and leader in the culinary community. Krog’s final Executive Chef position was held at Interim Restaurant & Bar.
There he was given the opportunity to build relationships with guests, guide young chefs into higher management positions and Executive roles in other companies, and most importantly, this is where he met the family that would change the course of his future in the restaurant industry.
With a heavy heart, David left Interim to devote time to opening his own business. While in pursuit of his dream, and working as a private chef, the idea for his pop-up Gallery was born. The six-course, seven wine tasting became the inspiration for dory, Dave, and Amanda Krog’s restaurant on Brookhaven Circle, which opened in 2021. (If you ask their 4-year-old, Doris Marie, it belongs to her).
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Opening Dory has been a labor of love and something that David has dreamed of doing for years. The road to opening has definitely not been smooth at times. Our building had to be completely renovated and we ran into construction and permit delays.
When all of those hiccups were over, we had to pivot and change plans due to COVID and the lockdown/restrictions. This journey has taught us to rely on faith and trust and to expect the unexpected!
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Dory is a small, chef-run restaurant in Memphis, Tennessee with a focus on sourcing the freshest ingredients as close to home as possible. Our food is only as good as the ingredients sourced. We intend to serve them at their highest potential.
Chef Krog teaches and grows aspiring chefs- with the hopes of them becoming talented, compassionate team members that will ensure a change in the industry standard.
The Bar and Lounge are open Monday-Saturday at 4:00 pm. (Half-price bar snacks from 4-6 Monday-Thursday!). The dining room is open by reservation only, Monday-Saturday. Tables may be booked from 5:00pm-8:00 M-W & 5:00pm-8:30pm TH-S.
Monday night we offer a four-course dinner for $55.00 per person. (tax and gratuities not included). Tuesday-Saturday, we invite you to enjoy a six-course tasting menu for $95.00 per person with an optional wine pairing for $45 (tax and gratuities not included).
Dory has successively become the first tasting menu only restaurant in Memphis, TN, and strives to always intentionally source ingredients, work closely with farmers and local vendors, and treat everything from the smallest pea to the biggest pig with the respect that it deserves.
Sustainability is important to us. Having a no-waste food program gives us the opportunity to do our small part and hopefully encourage others to do theirs. Every small action matters in reaching the big goal. We use “scrap” vegetables to make our own seasonings, end cuts of protein for bar snacks, whatever we have to do to use the whole entire plant or animal.
The farmers we source from spend a lot of time nurturing whatever it is they bring in our back door. We don’t take lightly throwing it in the trash.
Are there any important lessons you’ve learned that you can share with us?
To always look for the gift and keep moving forward. You never know what’s on the other side waiting for you.
Contact Info:
- Email: amanda@dorymemphis.com
- Website: https://www.dorymemphis.com/
- Instagram: https://www.instagram.com/dorymemphis/
- Facebook: https://www.facebook.com/dorymemphis
Image Credits
@photos.bybe and Amanda Krog
