General Manager Lisa Franklin

A native Memphian, Lisa Franklin started in the restaurant business at a young age working for The Sciara family at Cafe Max. Starting as a hostess, she worked her way up to fine dining management at age 20. At 21, she was hired by Chip Apperson and Chef Jeff Duhnam at The Grove Grill, a popular, upscale East Memphis restaurant, where she managed for nearly a decade. Now as the General Manager of Interim Restaurant since 2008, she strives to ensure a complete and unique dining experience for all of her guests.

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Executive Chef Jackson Kramer

Jackson Kramer is a native Memphian who began his cooking career shortly after graduating from Christian Brothers High School in 1998. While working at The Grove Grill, he recognized his passion for food and decided to pursue a career in the culinary arts. Jackson relocated to Portland, OR where he graduated from Western Culinary Institute, a Le Cordon Bleu program. In Portland, Kramer worked under Chef Eric Laslow at Laslow’s NW; while there, Jackson assisted the restaurant in earning the Restaurant of the Year Award by the Oregonian newspaper. After graduation, Jackson completed his externship at Criolla’s in Grayton Beach, FL under the tutelage of Chef Johny Earles.

In 2001 Kramer returned to his hometown, working first as a private chef for a prominent Memphis family. However, traveling throughout the northwest had cultivated within Jackson a more specific passion: local, organic, sustainable, and humanly raised foods. In pursuit of this new focus, Jackson moved to Asheville, NC to work at the Richmond Hill Inn, a four-diamond and four-star property. Two years later, he returned to Memphis and took a position with Wally Joe’s where, seizing the invaluable opportunity to work with several extremely talented chefs, Jackson increased his appreciation of authentic, simple cuisine. In 2007, he was offered his first Executive Chef position at the new Interim Restaurant and Bar. Jackson held that position until the end of 2009 when he left for Johnson City, TN to consult on a small family owned restaurant.

He returned as Interim’s Executive Chef in December of 2010; once again, he dedicated himself to maintaining his original commitment to local meats and produce and partnerships with local farmers and businesses. During his time at Interim, Jackson has received a semi-finalist nomination for the James Beard Foundation Rising Star Chef of the Year Award, Best Chef Award from Edible Communities Magazine, as well as features in several articles in various publications highlighting his talent and unique style.

     

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BRUNCH (print menu)
Sunday - 10:30 am - 2:00 pm

STARTERS
Soup of the Day 8
chef’s choice

Mac & Cheese Casserole 9
country ham, herb-parmesan crust

House-Smoked Salmon Carpaccio 14
cream cheese, capers, pickeled red onion,toast points

Berry Parfait 8
seasonal berries, yogurt, ginger snap granola

SALADS
Cobb 13
babygreens, turkey breast, cucumber,egg, tomatoes,
bleu cheese, bacon,buttermilk dressing

Caprese 12
heirloom cherry tomatoes,fresh mozzarella, basil, frisee, basalmic reduction

Pumpernickle Gravlax Salad 12
arugula, bonnie blue feta, house cured salmon, hazelnuts, orange segments, house dressing

Caesar 10
romaine, grana padano, traditional dressing,
add oysters 4
add grilled chicken 4

EGGS AND MORE
Quiche of the Day 15
served with baby greens salad

Oscar Benedict 16
poached eggs, crab, brioche muffin, spinach, herb hollindaise
served with grilled grapefruit

Steak and Eggs 15
beef tips, two fried eggs, brabant potatoes, demi

Vegetable Omelette 12
peppers, asparagus, spinach, onion, fontina
sub egg whites 2

Interim Burger 15.5
white cheddar, bacon, lettuce, tomato, pickles, roasted garlic aioli, kaiser bun
served with fries or petite salad

Buttermilk Pancakes 12
blueberry compote, pecan butter
served with maple syrup

Shrimp and Grits 15
BBQ gulf shrimp, grit cake, andouille sausage, spinach, spicy broth

Smoked Trout 14
farm potato hash, caramelized onion,
sunny-side egg, hollandaise

Executive Chef | Jason Dallas
Sous Chef | Yssac Ramirez
 
     

DESSERT

Franck Oysel
Executive Pastry Chef

Born and raised in France, Franck has been working in classic French patisseries with Master Chefs since he was 15 years old. While he was not cooking, Franck often found himself demonstrating and teaching about various pastry methods to young culinary students as well as to people in the community. From his years of training and experience, Franck has not only gained a remarkable ability, expansive knowledge, true understanding of French pastry techniques, but he has also cultivated a rich passion for both sharing the exquisiteness o f the culinary arts as well as producing refined and balanced products.

In 2006, Franck became as the Executive chef de Patisserie with a Master Chocolatier at one of the popular patisseries in the Jura region of France, Aux Plaisirs Sucres (Poligny, France).

In April 2014, Franck made a life changing decision to move to America in order to marry the love of his life, an American who taught English in France and volunteers at the patisserie in Poligny the year before. 

Since October, Franck has been working as Executive Pastry Chef at Interim. Franck and Interim both highly emphasize the importance of producing high quality dishes that aesthetically appeal to all the senses, exhit a true attention to detail and preserve the flavor of the ingredients.

 
     

DINNER (print menu)
Monday - Saturday 5:30 pm - 10:00 pm
Sunday 5:30 pm - 9:00 pm

STARTERS
Salmon Gravlax
pumpernickel, smoked salmon spread, fried capers, arugula, radish,
extra virgin olive oil 12.5

Tuna Nicoise
haricot verts, quail egg, cherry tomatoes, fingerling potatoes, parsley oil,
olive tapenade vinaigrette 15

Steamed Mussels
white wine, garlic shallots, fresh thyme, grilled crostini 15

Mac & Cheese Casserole
three cheeses, country ham,
herb-parmesan crust 9.5

Crispy Oysters
shaved asparagus, radish, baby carrot 14

Cheese Board
three selections paired with condiments 15

SOUP & SALADS
Soup of the Day 8

Caesar
grana padano, garlic-herb croutons, traditional dressing 8.5

Baby Greens
red beets, goat cheese, sherry vinaigrette 8.5

Strawberry & Rhubarb
arugula-frisee mix, candied pecans, white balsamic vinaigrette 11

Lyonnaise
frisée, duck confit, brioche croutons, Hillbilly Acre farmed egg 11

MAIN
Fish of the Day
Chef’s daily preparation MKT

Striped Bass
roasted leeks, green onion, citrus parsley,fingerling potatoes, roasted beets, lemon beurre blanc 29.5

Chicken Breast
sautéed arugula, haricot verts, horseradish potato puree, roast chicken jus 26.5

Seafood Linguine
mussels, clams, calamari, striped bass, white wine, capers, olives, tomato sauce 28

Beef Tenderloin
watercress & bone marrow crust, baby carrots, mushrooms, mashed potatoes, red wine-tarragon glace 35

Duck Breast
bok choy, duck confit-sage polenta cakehuckleberry reduction 29

Braised Lamb Shank
summer squash, baby mustard greens, Beamster cheese grits, sauvignon blanc & rosemary jus 27.5

Vegetable Plate
Chef’s choice of four seasonal vegetables 20

Executive Chef | Jason Dallas
Sous Chef | Sepand Mazahery

“We proudly support local farmers and artisans!”

20% gratuity added for parties of 8 or more

 
     

LUNCH (print menu)
Monday - Friday 11:00 am - 2:30 pm

INTERIM LUNCH SPECIAL - 13
SOUP/SALAD/SANDWICH/DESSERT
FARMER’S LUNCH SPECIAL - 15
MONDAY: TROUT ALMONDINE
TUESDAY: BBQ GULF SHRIMP & GRITS
WEDNESDAY: AHI TUNA TACOS
THURSDAY: EARL LAKE FRIED CATFISH
FRIDAY: CLAYBROOK FARM MEATLOAF

STARTERS
SOUP OF THE DAY
chef ’s choice 6

MAC AND CHEESE
Tripp country ham, three cheese blend, breadcrumb crust 9

SALMON CARPACCIO
house smoked salmon, cream cheese, capers,
pickled red onion, toast points 14

CRISPY GULF OYSTERS
frisee, julienne carrots, balsamic reduction, creole mustard sauce 12

SALADS
BLACKENED GULF SHRIMP
romaine, roasted peppers, avocado, crispy tortillas, cilantro vinaigrette 14.5

CAESAR
romaine, grana padano, traditional dressing 8
add chicken 5 add fried oysters 5

GRILLED CHICKEN ASPARAGUS
arugula, feta cheese, kalamata olives, pesto, citrus vinaigrette 13.5

COBB
house-roast turkey, cucumber, egg, tomato, applewood bacon, bleu cheese, green goddess dressing 13

SANDWICHES
(All sandwiches served with house-cut fries or side salad)
THE INTERIM BURGER
Claybrook Farm beef, white cheddar, bacon, lettuce, roasted tomato, pickle, garlic aioli 14

CUBAN SANDWICH
smoked ham, roasted pork, swiss, pickle, traditional mustard 12

LENTIL BURGER
white cheddar, lettuce, roasted tomato, avocado spread, garlic aioli 10

GRILLED CHICKEN SANDWICH
lettuce, caramelized onion, tomato, honey mustard 12

MAIN
FISH OF THE DAY MKT
Chef ’s Daily Selection

BLACKENED CATFISH
Earl Lake catfish, orzo with mushrooms & crawfish, spinach, andouille pan sauce 14

SWEET TEA CHICKEN
green beans, arugula, mashed potatoes, whole grain mustard sauce 16

VEGETARIAN PLATE
chef ’s choice 14.5

PETITE BEEF FILET
mashed potatoes, brussel sprouts, mushroom mix, demi 18.5

Executive Chef | Jason Dallas
Sous Chef | Ysaac Ramirez

*bread available upon request
20% gratuity added for parties of 8 or more

 
     

Accolades

Chef Josh Belenchia overhauls Interim's menu four times a year. ... Chef Josh Belenchia and staff do a complete overhaul of the menu four times a ... (read more)

“When Kramer left for East Tennessee, sous chef Josh Belenchia took his place.
(read more)

Interim chef Josh Belenchia prepares the most expensive "designer" burger in town, priced at $15. The burger uses beef from Neola Farms. (read more)

Josh Belenchia is sous chef at Interim Restaurant & Bar. Belenchia says his first cooking influence was his mother who would cook almost every night... (read more)

He goes for a more laid back style and hopes to make his customers feel as comfortable as possible when they are in the restaurant…… Cooking precision is No. 1 on Belenchia’s to do list. (read more)

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Contact

Executive Chef
Jackson Kramer
jackson@interimrestaurant.com

General Manager
Lisa Franklin
lisa@interimrestaurant.com

 

 



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About Us

Interim Restaurant & Bar opened on January 23, 2007 at 5040 Sanderlin Avenue. A highly visual state of the art kitchen is fused with the dining rooms to enhance the relationship between the Chef and his audience of patrons. The constant flow of activity and artistic food presentation are an integral part of the dining experience. Your palate will be piqued as the savory aromas from the Chef's culinary preparations spill out into the dining room. Interim's climate controlled wine room is also a focal point behind a glass wall bordering the dining room on one side. Visit us soon for dinner or have a cocktail in Interim's spectacular bar. Interim Restaurant & Bar ... come taste what's new!

Executive Chef Jason Dallas (bio)
General Manager Lisa Franklin (bio)

 

 

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5040 Sanderlin Avenue Memphis, Tennessee 38117 901-818-0821