Some of the most talked-about plates in Memphis come from places with no flashy sign and no big parking lot crowd. Plenty of drivers cruise right past one modest spot on the south side of the city without a second glance.
Inside, the steam tables hold turkey necks, greens, and a rotating cast of country cooking that changes from day to day. The doors open at 6 AM most mornings, which is early enough to beat the sunrise in winter.
Folks stop for breakfast biscuits, grab lunch for the whole office, or pick up a hot plate on the way home. The opinions run strong in both directions, and that is part of the fun.
Keep reading to learn where it is, what fills the trays, when to show up, and how to order like a regular.
A Low-Key Spot on South Third
Blink on South Third Street and the turn might slip right by. Memphis Best Soul Food sits at 1499 S Third St, Memphis, TN 38106, in the United States, on a stretch south of downtown that most tourists never drive.
The restaurant is a soul food counter, plain and simple. There is no themed decor and no gimmick to lure the crowds.
One longtime fan calls it a hidden find tucked away inside a deli setting, far from the busy strips. That description fits the whole personality of the place.
What it offers is a lineup of steam table favorites served cafeteria style. Customers step up, point at what they want, and leave with a full plate.
The location also makes it handy for anyone heading into or out of downtown. A few minutes of driving south puts a hot meal within reach.
It is the kind of address locals share by word of mouth rather than billboards. So far, that strategy has kept the line moving and the trays busy.
Once the location is locked in, the real story starts with what makes this counter tick.
Country Cooking Without the Fuss
Grandma never needed a fancy menu card, and neither does this kitchen. The cooking here leans on simple country recipes that many Memphians grew up eating at family tables.
Regulars often compare the food to what an auntie or grandmother would set out on a Sunday. That comparison comes up again and again, and it says a lot about the goal.
The approach is not about reinventing anything. It is about offering familiar dishes in generous amounts at a fair price.
Plates are built from a meat and a couple of vegetables, with a cornbread muffin often tucked alongside. Desserts wait at the end of the line for anyone with room to spare.
Some diners notice the seasoning runs lighter than in other soul food kitchens. A few appreciate that, since it fits people watching their salt intake.
Others wish for a heavier hand with the pepper shaker. Taste is personal, and this kitchen clearly has its own interpretation of the classics.
Knowing that style ahead of time helps set the right expectations before the first forkful.
Turkey Necks Take Center Stage
Turkey necks are not the flashiest item in Southern cooking, but they have a loyal following. At this counter, they show up among the meats that people talk about most.
The kitchen chops them into smaller pieces before serving. That cut surprises some first-timers, who sometimes mistake them for neck bones at a glance.
Diners mention that the turkey necks arrive seasoned, which makes them a solid pick for anyone new to the menu. Pairing them with a couple of vegetables makes a full, filling plate.
Neck bones are also a frequent topic among customers, so both cuts tend to share the spotlight. It is smart to ask which one is in the tray before ordering.
Meats rotate daily, so turkey necks may not appear every single visit. Checking the line first or asking the staff saves any disappointment.
For fans of slow-cooked, bone-in meats, these are a reason to make the trip south. A little patience with the bones is part of the deal.
Of course, a meat this hearty needs the right partner on the plate.
Greens and the Great Debate
Few side dishes spark as many opinions as greens. At this South Memphis counter, they might be the most debated item on the line.
Some regulars order collard greens with fried pork chops and cornbread and call the whole plate perfect. For them, the greens are a must every time.
Other diners find them too plain for their liking. The lighter seasoning that runs through much of the menu shows up here as well.
That split is worth knowing before ordering. Anyone who loves a strongly seasoned pot might add a sprinkle of their own at home.
Black-eyed peas sit nearby and get plenty of mentions too. They often land on the same plate as the greens for a classic combination.
Cabbage and green beans round out the leafy and vegetable options on many days. That variety means there is always another choice if greens are not the mood.
Love them or not, the greens are part of the identity of this kitchen. The meat lineup, though, brings its own lively conversation.
Neck Bones, Ham Hocks, and Friends
Neck bones rank as the single most mentioned meat among folks who eat here. Ham hocks follow close behind, and both carry that old-school, bone-in appeal.
The ham hocks have their fans, along with a bigger cut called the ham shank. One loyal customer notes the shank counts as two hocks on the plate.
Doneness can vary from one side of a hock to the other. A tender portion comes off the bone easily, while a thicker section may need more work.
Beyond the bones, the trays often hold smothered pork chops, fried pork chops, turkey legs, wings, and chicken fried steak. Barbecued riblets and meatballs show up as well.
Baked chicken is a frequent order, though some diners have found it on the dry side. Pork chops tend to earn warmer words.
Salmon croquettes and fish make appearances too. With so many options, it is easy to try something new on every trip.
The lineup shifts daily, which is exactly why the next tip matters so much.
Look Before Ordering
Here is a small habit that makes a big difference. Before committing to a plate, take a good look at the trays or ask what meats are out that day.
The selection changes every day. What sat on the line yesterday may be swapped for something else this morning.
Asking also clears up any confusion about similar-looking items. Turkey necks and neck bones, for example, can be hard to tell apart at first sight.
The staff are known for being friendly and willing to answer questions. Speaking up is welcome, not a bother.
Late in the day, some items can sell out. Anyone with a favorite in mind may want to arrive earlier rather than later.
The line can also stretch out at busy times. A quick scan of the options while waiting helps keep things moving once it is your turn.
With that strategy in place, it is time to talk about the morning crowd and their biscuits.
An Early Start for Breakfast
Most soul food kitchens wake up around lunchtime. This one flips on the lights at 6 AM from Monday through Saturday.
That early hour opens the door to a breakfast menu that surprises many first-timers. Biscuit sandwiches lead the way.
A smoked sausage biscuit and a bologna biscuit are both breakfast picks that have won fans. The biscuits often come right out of the oven.
Diners also praise the corn muffins and general breakfast spread. It makes a handy stop for early shift workers and anyone on a morning drive.
Some people hunting for soul food before noon find their options limited across the city. Here, hot food is often ready well before lunch.
On Sundays, the doors open a little later, at 7 AM. That still leaves plenty of time for a morning plate.
Breakfast regulars sometimes return later for lunch to try the steam table. Speaking of which, the vegetable lineup deserves its own spotlight.
A Deep Bench of Sides
Vegetables are not an afterthought on this line. They make up two-thirds of a standard plate, so the choices really matter.
Broccoli and cheese is one of the most popular sides around. Even diners who are tough on other dishes tend to give it a thumbs up.
Candied yams are another common pick. Some find them pleasantly sweet, while others say they lean very sweet.
Macaroni and cheese appears regularly, along with rice and gravy, corn, okra, and lima beans. Brown beans, navy beans, and white beans also take turns in the trays.
Cornbread dressing shows up on some days, sometimes topped with gravy and cranberry relish. It is made from cornbread, which gives it a distinct texture.
With so many options, mixing and matching is half the fun. A plate can look completely different from one visit to the next.
Save a little room, though, because the sweet stuff at the end of the counter is hard to skip.
Banana Pudding and Peach Cobbler
Dessert is serious business at this South Third counter. The kitchen keeps a large variety of sweets ready for the end of the meal.
Banana pudding gets frequent mentions, and many call it homemade. It is a classic finish to a plate of country cooking.
Peach cobbler earns just as much attention. It is another longtime Southern favorite that fits right in with the rest of the menu.
Customers often point out the homemade desserts when describing why they keep coming back. For some, the sweets are reason enough to stop by.
Grabbing a dessert to go is easy, since the whole operation is built for quick pickups. A cup of pudding travels well for the ride home.
Anyone planning an office lunch run might want to add a few extra desserts to the order. They tend to make a good impression.
After the sweets, the next thing people tend to remember is the folks behind the counter.
Staff Who Feel Like Family
Ask around about this place and the staff come up quickly. Friendly is the word heard most often.
Many customers describe the welcome as similar to joining family for dinner. Some mention the crew being funny as well as helpful.
Servers will offer extras, like gravy or relish on the dressing. They are happy to explain dishes to newcomers.
Cleanliness inside the dining area has also earned praise. That detail matters for anyone stopping in for the first time.
On one Veterans Day, a customer picking up work lunches only had to pay for one meal instead of two. Small gestures like that stick with people.
Not every experience is perfect, and a few diners have felt they were not greeted on arrival. Still, the overall impression of the team leans warm and down to earth.
Friendly faces help, but the money side of the plate is where many people make their decision.
Big Plates, Modest Prices
Portions here are not shy. One diner walked away with a mountain of food for about 20 dollars.
That plate held a smothered pork chop with rice, yams, mac and cheese, a cornbread muffin, and an added side of broccoli and cheese. It was plenty for a hearty appetite.
A few years back, a one-meat, two-vegetable plate was listed at around ten dollars. A fried pork chop plate with sides ran about twelve dollars.
Prices can change over time, so it helps to check at the counter. The general feeling is that the food is reasonably priced for the amount served.
Not everyone agrees, of course. Some first-timers have felt the cost was too high for the quality they received.
For most hungry customers, though, the generous servings are a big part of the appeal. Leftovers are a real possibility.
Value is one thing, but timing a visit right can make the experience even better.
Timing the Visit Right
Hours here are refreshingly simple. From Monday through Saturday, the doors open at 6 AM and close at 6 PM.
Sunday runs from 7 AM to 6 PM. That makes it a reliable option for an after-church meal or a lazy weekend lunch.
Staying open until 6 PM is later than many soul food spots in the area. That gives working folks a fair shot at dinner on the way home.
Lunchtime can bring a long line. Conversations at the counter sometimes slow things down a bit.
Arriving later in the afternoon has its own risks. Some items may run out, and a few diners have found food less hot than they hoped.
For the widest selection, mid-morning or early lunch tends to be a smart window. Fresh trays and shorter waits often go hand in hand.
Once the timing is set, it helps to know how the visit usually unfolds.
Built for Plates To Go
Hot plates to go are a big part of the routine here. Many people order, pay, and head right back out the door.
The simple, cafeteria-style setup makes quick pickups easy. It works well for solo lunches or a whole stack of work orders.
One fan admitted the food never made it out of the parking lot before being eaten. That says something about the pull of a fresh plate.
Drivers passing through Memphis have found it by searching for soul food nearby. Its spot south of downtown makes it a reasonable detour.
The building itself is modest, and some call it a bit worn. Comfort here comes from the food and the folks, not the decor.
Anyone sensitive to warm rooms should know the interior can get toasty. Grabbing food to go solves that easily.
All of this points toward one question: who will love this place most?
Worth the Turn Off South Third
Every neighborhood needs a counter like this one. Memphis Best Soul Food holds a 4.1-star standing across more than 700 opinions, which shows a steady base of fans.
It suits people who want early hours, big portions, and a rotating spread of country classics. Turkey necks, neck bones, ham hocks, and greens anchor the experience.
It also fits anyone who prefers lighter seasoning or likes to adjust flavors at home. Those craving bold spice may want to try a few sides first.
The desserts, the biscuits, and the broccoli and cheese are safe bets for newcomers. Asking about the daily meats keeps surprises pleasant.
The friendly crew and family-style welcome round out the visit. Plenty of customers leave planning their next plate.
Not every dish wins every heart, and that honesty is part of its charm. It is a real neighborhood kitchen doing things its own way.
Next time South Third Street comes into view, slow down and watch for the turn. A hot plate might be waiting.
Enjoyed this story?
Add Fast Food Club as a preferred source to see more of our reporting on Google.