Photograph by Getty Images
Memphis, the unofficial capital city of the Mississippi Delta, is widely renowned for two things: blues and barbecue. The two Memphis institutions are tightly connected—each a result of the Great Migration of the early 20th century. That historic exodus of millions of Black men and women from the rural South to urban centers turned the city into a crossroads of culture. Every spring, the monthlong festival Memphis in May celebrates the city’s signature food and music.
When rural Southerners arrived, they brought with them time-honored methods of smoking and seasoning meats from Texas, Louisiana, and Arkansas. In Memphis, these spicy ways to barbecue intersected with the sweeter, saucier Midwestern styles from Kansas City and St. Louis.
You can explore the tangy, finger-licking results at the 47th annual World Championship Barbecue Cooking Contest (May 14–17), a four-day team competition in Liberty Park where some of the world’s premier pitmasters serve up saucy pork ribs, shoulders, and whole hog, as well as chicken wings and other nonpork options. The cooks may be vying for their share of the $150,000 prize money, but the real winners are those of us who get to sample the finest smoked meats and sauces in the land.
Memphis blues is an ideal accompaniment for your barbecue adventure. Like the food, the music is an amalgam of Deep South tradition (raw acoustic guitar and soulful storytelling) and the uptown styles of jazz and ragtime. The musical style not only spawned the electric blues of local scions, including B.B. King, but also turned out to be the roots of rock ’n’ roll.
Photograph by Getty Images
Photograph by Getty Images
Photograph courtesy of The Stax Museum of American Soul Music
Memphis is considered the birthplace of rock. And while Beale Street Blues Festival—which once brought legendary blues, rock, and R&B acts to Memphis in May—has been put on pause, there are still many ways to celebrate the city’s musical heritage. Sun Studio (706 Union Avenue) is on the U.S. National Register of Historic Places for its role in launching the recording careers of Johnny Cash, Jerry Lee Lewis, Carl Perkins and, of course, Elvis Presley.
Speaking of the King, you can also tour Presley’s famous 1960s and 1970s time-capsule mansion, Graceland (3764 Elvis Presley Boulevard), and peruse the jeweled jumpsuits, classic cars, and green shag carpet—installed on the walls and ceiling. Memphis was also a hotbed for soul, and the Stax Museum of American Soul Music (926 East McLemore Avenue) invites guests to stroll past more than 2,000 artifacts, including records, stage costumes, instruments, and vintage recording equipment.
These tours offer not only a firsthand glimpse of Memphis’s rich musical heritage, but also a great chance to walk off all that barbecue.
Photograph by The Peabody Memphis
Where to stay
The Peabody Memphis (149 Union Avenue) is a local icon, opened in 1869 and listed on the National Register of Historic Places. Its luxury is enough for five resident North American mallards, who waddle through the lobby twice a day to the thrill of guests.
Live like the King in The Guest House at Graceland (3600 Elvis Presley Boulevard), an AAA Four Diamond hotel with the design supervised by none other than Priscilla Presley. Themed rooms include the Vegas-styled King’s Suites and TCB (Taking Care of Business) Suites with dining and living room areas.
Where to eat
For a zesty twist on Memphis-style barbecue, hit Charlie Vergos Rendezvous (52 South Second Street), a local institution for its unique dry-rub ribs. Start with the Rendezvous Special, a plate of sausage, peppers, cheese, and pickles dusted with the signature seasoning—a can’t-miss dish.
Looking for a break from BBQ? Didn’t think so. Cozy Corner Restaurant (735 North Parkway) is an informal local favorite that has been doling out sandwiches, meat plates, and dinners with all the trimmings since 1977. Owner Desiree Robinson is a member of the American Royal Barbecue Hall of Fame. Save the salads for when you get home.
Back to Must-Do South.
This article appears in our March 2025 issue.
