Bounty on Broad Farm-To-Table Restaurant

Editor's Update: We're sad to share that Bounty on Broad has closed as of April, 2024.

For fresh, farm-to-table dinner and brunch, head to Bounty on Broad in the Broad Avenue Arts District. Bonus: the whole menu is gluten-free. Bounty recently brought in a new head chef so we had to make a visit to give it another try.

exterior entrance to bounty on broad green awning with patio seating to the side
Bounty on Broad
Newly upgraded patio seating

Date Night, Brunch, or Group Dinner at Bounty on Broad

Bounty is at the corner of Broad and Merton in the Broad Avenue Arts District, in the restored Hanover Building, which used to be a pharmacy back in the day. It's fine dining in a casual atmosphere, 

Downstairs, you can sit at tables or at a small counter right next to the kitchen. Upstairs, you can choose from the bar or tables. There's also a small private room. The atmosphere has that refurbished-but-still-authentic feel, complete with exposed bricks and lots of wood. It feels like a place you'd go on a nice date.

Bounty's menu is in three sections: vegetables, fish, and meats. Order a variety of small plates and entrees and share everything is the best way to tackle the menu. 

fried oysters and brussel sprouts in two separate bowls on table
Fried Oysters and Brussel Sprouts
four entrees in a circle at Bounty on Broad - chicken and scallops visible

My Dinner at Bounty

Bounty recently brought in a new head chef. Chef Nate Olivia has been with them for nearly six months and put his twist on the menu staying true to being all gluten-free. 

This was my first visit to Bounty since he joined the team and to start, our table ordered the fried oysters and their classic Bounty Brussels. Bounty is probably one of the few places that could make me excited to order Brussel sprouts. They're that good.

I was so excited to see the Brussel sprouts had been changed (upgraded in my opinion) to have prosciutto. I love, love, love me some prosciutto. They were also topped with limonaldo, poached pear, walnuts, and saba. The fried oysters were a generous size and delicious too. 

The Bounty fries are also always a recommended started.

brick chicken on a bed of smoked cream cheese
Brick Chicken

Next, we ordered the brick chicken, diver scallops, and the lamb shank. The menu is normally pork shank but it was a lamb substitute on this evening. Quick note of appreciation of the presentation of all the plates which came out fantastic and with a generous serving size. Be prepared to get a box for the chicken and shank. You're definitely getting your worth of food for the price.

The brick chicken is a fantastic Jidori chicken, brought in by Chef Olivia. Like the brussel sprouts, I'm not normally someone who would order chicken at a restaurant but this was worth the order. The chicken lays on a bed of smoked cream corn and I could have devoured a gallon of that alone.

plate of scallops on a curry puree
Diver Scallops

We all also loved the scallops too. The curried cauliflower puree has such a complimentary flavor it's unreal. If you're not a huge curry fan (like myself sometimes) this is perfect. I didn't want the puree to go to waste so we also dipped our chicken in. Wasn't a perfect pairing but worth the experiment to have more of it.

I regret not making room for dessert but we seriously were so full from those big plates of food. I'm really intrigued by the earl gray creme brûlée for my next visit. If you're someone who likes to drink their dessert, the old fashioned cocktail with fig in it.

old fashioned cocktail


Monday and Tuesday: CLOSED

Wednesday and Thursday: 5 - 9 p.m.
Friday and Saturday: 5 - 10 p.m.

Sunday Brunch 11 - 2 p.m.

The downstairs is ADA accessible, everything in the restaurant is gluten free (except for the beer they serve) and there are plenty of options for vegetarians. Bounty's Facebook page invites folks to wear jeans and bring the kids, though I'd check the menu to be sure there's something for your little one before you go.


Bounty on Broad

2519 Broad Avenue

Memphis, Tennessee 38112



About the Author

Hello! I'm Jalyn Souchek, the Director of Content for I Love Memphis Blog! I love calling the 901 home. When I'm not running the blog you can find me cheering on the Grizzlies, at a concert, exploring a new restaurant or kicking back at one of our breweries. I hope you'll love experiencing Memphis with me.

Build your perfect Memphis meal:

I love to eat so if I were to have only one meal left.. I’m going all out. I’d start with an app of Gumbo Fries from Blue City Cafe or Bayou Fries from Chef Tam, wings from Good Fortune or Central’s (honey gold and Jamaican Jerk), potato salad from Fat Larry’s, side of bbq spaghetti from Bar-B-Q Shop, and fried okra from Soul Fish. All paired with a Beale Street Brewing Space Age Sippin’.

Your most memorable Memphis moment:

College GameDay on Beale Street. That was an electric and perfect morning. I was still working in news then and was able to take it in up close and on the stage at some points. The fun and joy of everyone down there that morning is unbeatable.

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Bounty on Broa…
[…] Bounty’s chef, Jackson Kramer, has put together a menu with three sections: vegetables, fish, and meats. My friend and I planned to share everything, so we ordered the forest mushroom salad …read more […]
October 14, 2014 11:14am
They don't accept cash!? I'm sorry, how do you not accept cash?
October 14, 2014 11:40am
Holly - The links to your pictures are broken. Can't see 'em...
October 14, 2014 3:11pm
Memphis Eats
Not often do you see a restaurant have great food and service starting at the very beginning.  That's a good sign!  
October 14, 2014 7:51pm
Went to Bounty during their "soft opening".  Very good meal and service.  There were no hitches, rare for a new restaurant.  Four of us enjoyed several dishes and the wines we brought.  Agree with you on the forest mushroom salad (would like more mushrooms). Babette is flap meat from the bottom sirloin portion of the beef animal.  Very beefy flavor.  They do a very good job with this underutilized cut.  Looking forward to next meal there.
October 14, 2014 8:28pm
Holly Whitfield

Karen, I'm not sure. You'll need to reach out to Bounty. They seem to be pretty active on their Facebook page.

October 15, 2014 8:37am
Holly Whitfield

Deby, Thanks for your comment; we are working on it.

October 15, 2014 9:17am
Karen - The no cash thing (also Wiseacre) is becoming more and more popular. It Keeps employees honest and its less likely for the place or patrons to get held up if there is no cash on the premises. I wish entire districts (like Overton Square) would adopt this model
October 16, 2014 7:39am
I'm fine with the lack of cash, but the lack of gluten bothers me... 
October 17, 2014 11:26pm
We went tonight with some friends. It is possibly the best new place in Memphis. Everything we had was delicious. The farm to table concept is great but the quality in their food is outstanding. Not to mention that everything is gluten free. It is our new favorite place in midtown.
October 18, 2014 10:09pm
Holly Whitfield

Erik, It may not be for everyone, especially if gluten-containing foods are an important part of dining for you! But I'm being honest when I say that I didn't even notice or think about that when I was eating there. It was a great meal, not remotely "health food" or any of the other misconceptions about gluten-free food.

October 20, 2014 10:38am
I went for the soft opening as well and every aspect of our experience was outstanding - from the food to the ambience and service! I have been dreaming about the fried oysters and will be going back this week for more!! 
October 22, 2014 10:24am
Donna Perkins
Well, at first I was upset that someone had beat me to the draw by 3 weeks on the Gluten Free Idea....but then I saw the SMALL Plates and the prices and recognize we are not in anyway competitors.  Our Magnolia (GlutenFreeByhalia on Facebook) Restaurant in downtown Byhalia offers FULL lunch and dinners Tuesday thru Saturday and lunch on Sunday  with a dedicated gluten free kitchen. and you can get a meal for under $10 counting your drink. we open Saturday November 1st
October 29, 2014 8:18pm
GF Mama
We have a family member who goes into anaphylactic shock if he has any gluten, so we are thrilled that this reataurant has opened. We look forward to feeling safe while eating beyond our own kitchen.
December 27, 2014 1:35pm