As you’re walking in Downtown Memphis searching for a place to grab a bite to eat, a bright red door catches your attention from across the street. You decide to head inside and are greeted by a buzzing bar and welcoming staff. You glance around at the timeless restaurant filled with people, both locals and visitors alike. You take a deep breath in, smell an aroma of spices coming from the kitchen and know that you’re at the classic Memphis restaurant, McEwen’s.
John Littlefield and Bert Smythe, current owners of McEwen’s, are both life-long restaurant industry professionals. John is originally from Jackson, TN but first came to Memphis for college. Bert is a native Memphian. The two ran in similar circles. However, their paths didn’t officially cross until 1997 when they started working together at a restaurant. At the time they didn’t realize it, but 1997 was an important year for them because it was also the year McEwen’s was officially opened by the original owner.
John said, “We started discussing partnering up probably four or five [years prior].”
The Right Opportunity
Having been restaurant professionals for the majority of their careers, it was the “next logical step,” said Bert.
“We looked at a bunch of different locations, waiting for the right opportunity,” he said.
Initially, they intended to start a restaurant from the ground up and make it their own, but then the right opportunity found them. The previous owner of McEwen’s heard the two were looking to own a restaurant and offered to sell them McEwen’s. John and Bert took ownership of McEwen’s in 2008. At that point, the restaurant had been around for over a decade.
“McEwen’s was a known entity at the time,” Bert stated.
After taking ownership, they made a few changes including expanding the bar and changing operational systems previously in place yet maintained the essence of McEwen’s.
“We tightened it up,” John explained. “And over time made it better,” added Bert.
John and Bert also made a few changes to the menu but maintained several crucial dishes.
“We expanded the menu,” Bert continued. “In a relatively short time, we added the small plates… that we continue to have to this day.”
They sought to keep the original McEwen’s but add on to it.
“We didn’t have to reinvent the wheel, but we polished the wheel,” he said.
The People
McEwen’s has now been around for 27 years. 16 of those years were under the ownership of John and Bert.
“McEwen’s has really become kind of THE place to go for lunch,” Bert said.
McEwen’s has two menus—one for lunch and one for dinner. John and Bert say they are chosen for lunch because people know, “they can get in and out.”
“I see the same people here daily,” John mentioned.
During the weekdays they mostly have tourists and businesspeople. Bert explained the lunch hour crowd is “a Mecca of downtown business who’s who.”
However, the dinner crowd is totally different. He continued by saying, “We’re a neighborhood bar and restaurant for some, but we’re also that special occasion for someone.”
“With the white tablecloths and the glasses on it, it has the appearance of a more formal atmosphere,” John explains. He continues to express that at McEwen’s they want to make people comfortable.
“We’re not stuffy. You can make it what you want it to be,” Bert stated.
“People call all the time: ‘Do you have a dress code?’ No. We want you to come in, in a concert T-shirt and shorts. That’s great. You might be sitting next to someone in a blazer, or you may be sitting next to someone in formal wear,” he continued.
Ultimately, John and Bert want people to know that they’re going to get good, quality food at McEwen’s.
The Food 
Like any restaurant that’s been around for a few decades, there must be good food. And McEwen’s is no exception.
“I think with the food you have to be really consistent—without being too trendy.” John said. “The idea is to have longevity.”
Some of the food on the menu has been there since the first owner, like the BBQ Duck Confit Enchiladas. Bert refers to them as a “staple.”
Other food has become so loved that people come to McEwen’s just for specific dishes such as pork ossobuco.
John mentioned, “We tried to take it off.”
“Initially we took it off seasonally… it’s a great wintertime dish. But when we would take it off people were like, ‘Oh, we came down here. We drove all this way,’” Bert added.
Other highlights from their menu include Sweet Potato Crusted Catfish, Short Rib Pasta, roasted potato salad, and McEwen’s Famous Banana Cream Pie.
In all of this, John and Bert try to buy locally sourced ingredients and supplies whenever possible.
“People come support us so, in turn, we’re supporting the local person,” Bert said.
“It makes sense to support your neighborhood,” John said.
Rules for a Successful Restaurant
No one can deny McEwen’s success. They are a downtown favorite that people keep coming back to.
“I can get it down to two rules,” John claims. “Greet people when they walk in the door and serve them good hot food.”
Bert added on by saying, “You treat your customers with appreciation and give them a good quality product. It truly is that simple.”
They also note that they adapt when necessary, and don’t follow trends or attempt to be a restaurant they’re not.
“We’ve stuck to the tried and true, but we’ve not been afraid to try new things,” Bert said.
They believe that if you get the basics down and stay true to your brand, you can be a successful restaurant owner.
“You know, hospitality—whether you’re in New Orleans, New York, Paris, London, Florence, wherever, Memphis, Tennessee—it’s all based on the same principles. And I think if you can do those well, it lends to longevity,” Bert explained.
Final Thoughts
McEwen’s is a Memphis classic that is consistent in food, in service, and in environment. They are located at 120 Monroe Ave, Memphis, TN 38103. They are open for lunch from 11 a.m. to 2 p.m. and for dinner from 5 p.m. to 9 p.m. It is a restaurant for any occasion at any time. Not only can customers dine in, but McEwen’s offers lunchtime catering.
engineering physics from John Carroll University, specializing in electrical engineering through cross studies at Case Western Reserve University. He also earned a master’s in electrical engineering from Penn State University.
