5040 Sanderlin Avenue • Memphis, Tennessee 38117 • 901-818-0821 •  |
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. |
Executive Chef Josh Belenchia Joshua Belenchia was born and raised in Cleveland, MS. His family being an integral part of the man he would become, he got his taste for good food from many delicious meals around the family dinner table. His mother was a stay at home mom, who would cook breakfast, lunch, and dinner from scratch. Joshua spent two years at The University of Southern Mississippi pursuing a general studies degree. After eating at a James Beard dinner at KC’s in Cleveland, he decided that he wanted to become a chef. He immediately returned to Hattiesburg, MS and began working as a fry cook at Crescent City Grill. After ten months, Joshua was accepted to the Culinary Institute of America. He then moved to Hyde Park, NY to begin his formal training as a chef. As a part of the requisites for the program he was required to do an externship in Ft. Lauderdale, FL, where he worked for Chef Dean James Max at 3030 Ocean. After completing his training at CIA, he returned to Hattiesburg and worked at Purple Parrot Café under Chef Linda Nance. A few months later he would move to Hernando, MS and begin work in Memphis at Wally Joe’s. After a brief stint at Wally Joe’s, he opened an Old Venice Pizza Company in Hernando, MS. Once Jackson Kramer took over as Executive Chef of Interim Restaurant (formerly Wally Joe’s), Joshua was hired as a grill cook. He eventually was promoted to sous chef, and served in that capacity for a year and a half. After Jackson Kramer left in October of 2009, Joshua took over his role as Executive Chef. Joshua Belenchia is passionate about keeping Interim as “green” as possible. He loves to serve local food and cook it in the simplest way possible, allowing the quality of the product to shine. He prides himself in his ability to keep the menu casual fine dining, but with the relaxed southern flare that makes his cooking so unique. |
BRUNCH (print menu) TO BEGIN… Soup of the Day Caesar Salad Mixed Greens Salad Macaroni & Cheese Casserole Crab Cakes EGGS & MORE… The Interim Breakfast Eggs Benedict Cinnamon French Toast Duck Confit Hash Omelet SANDWICHES Classic “BLT” Sandwich Interim Burger Turkey Wrap Veggie Wheat Wrap ENTREES Pan Seared Mahi Mahi Angel Hair Pasta Vegetable Plate Beef Tips and Eggs FOR THE KIDS… |
DESSERT Warm Chocolate Cake Granny Smith Apple Bread Pudding Vanilla Crème Brulee Strawberry Panna Cotta Cheese Plate Pastry Chef - Jeff Lewis |
DINNER (print menu) STARTERS Gazpacho Farm Fresh Tomato Salad Macaroni & Cheese Casserole Steamed Mussels Stuffed Mississippi Quail Cheese Plate SALADS Caesar Salad Melon Salad House Green Salad ENTREES Chefs Fish Selection Springer Mountain Chicken Breast Pan Seared Scottish Salmon Newman Farms Pork of the Day Interim Burger Grilled Beef Tenderloin Colorado Lamb Loin Vegetable Plate Pan Seared Pekin Duck Breast Angel Hair Pasta Pan Seared Scallops Executive Chef - Josh Belenchia 20% gratuity added to parties of 8 or more |
LUNCH (print menu) STARTERS Soup of the Day Macaroni & Cheese Casserole Pimento Cheese Crab Cakes Beef Quesadilla *offering Maghi extra virgin olive oil with table bread for 1.00 SALADS Caesar Salad Arugula Salad Chopped Cobb Salad Panzanella Salad SANDWICHES Interim Burger Turkey Wrap Grilled Mahi Sandwich BLT Veggie Wheat Wrap ENTREES Fish of the Day Grilled Salmon Garlic Roasted Chicken Breast Angel Hair Pasta Roasted Meatloaf Executive Chef - Josh Belenchia |
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. 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) |
Contact General Manager Executive Chef |
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 peaked 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 Joshua Belenchia (bio) |
| 5040 Sanderlin Avenue • Memphis, Tennessee 38117 • 901-818-0821 • |