You probably know Felicia Suzanne’s Restaurant, or FSR, as a downtown Memphis staple. For twenty years, the restaurant catered to the trolley-lined pedestrian street of North Main. After a hiatus, it’s back in a new location and better than ever.
Owned and operated by husband-and-wife team Clay Schuchardt and Felicia Suzanne Willett-Schuchardt, the new restaurant reflects them both. Felicia says, “This space is more than a restaurant – it’s a gathering place. We wanted to create something that feels welcoming and familiar, yet special enough for life’s big moments. Being at the table in the heart of South Main makes it even more meaningful.” The couple calls downtown Memphis home, and entering the restaurant feels just like that – a welcoming home to their family table. The atmosphere is not only comfortable, but invites gathering and dining with friends and family for hours.
Chef Felicia hails from Jonesboro, Arkansas. After studying at Johnson & Wales University in North Carolina and training under Emeril Lagassee in New Orleans, she opened her famous white tablecloth restaurant in downtown Memphis. Most of my life is colored by fond memories eating at Felicia Suzanne’s old location. Its iconic red velvet chairs and booths defined an interior both comfortable and upscale, always signaling a special evening with delicious food and good company.
The new restaurant, relocated on South Main in the 1926 Fred P. Gattas store building, was designed by Collect and Curate by Natalie Lieberman. The aesthetic evokes the familiar comfort of the old restaurant with fresh colors, textures and patterns. Felicia has a unique Southern style characterized by her Arkansas origin and culinary training in both North Carolina and New Orleans. Summoning the streets and flair of “The Big Easy,” the space feels modern, sleek, comfortable and nostalgic all at once. Velvet drapery and a bold, veined stone bar embrace you at the entrance. Warm lighting, deeply colored upholstery and brass accents make the restaurant feel like a celebration of southern hospitality.
Entering the restaurant, you’re bound to see Clay Schuchardt, who runs everything front-of-house. His amiable smile is known around the bar and dining areas as he ensures a smooth dinner service for every patron.
If you don’t have much time, grab a seat at the bar for the Bites and Beverages menu – full of craveable classics and seasonally rotating bites, as well as carefully crafted cocktails – available from 4:00pm-6:00pm and after 9:00pm. It’s a comfortable seat with an action-packed view of the restaurant in full swing.
The outdoor patio is the perfect place to spend a Memphis fall evening. The back of the restaurant brags Memphis’s “BKS,” or “Best Kept Secret.” BKS is a small, French-inspired outdoor garden and patio, separated from the main outdoor dining space. It opens into the “Bubble Bar,” a dark and moody spot for drinks, dinner and private events. “BKS is our little hideaway – inside and outside, with its own bar, fire pits and private exits. And the best part? Our Bites and Beverage menu is made for sharing, so it’s always about good food, good drinks and good company.”
Known not only for her location downtown, Felicia’s flavors remain unsurpassed. Her cuisine celebrates the flavors of the South that we all know and love, but it is also sustainable, being sourced from local farmers. Speaking with a friend recently, he said of Felicia’s, “Once I walked in, it was that same smell, that Felicia smell. It’s so unique and it’s so her. I said, ‘She’s back!’”
According to Felicia, “Food, to me, is about more than flavor – it’s about community. We source thoughtfully, cook with integrity, and craft menus that celebrate both our farmers and our guests. At the restaurant that vision comes to life through dishes that are approachable yet elevated and always made with care. Our goal is to create an experience filled with warmth, comfort and connection.”
Her menu is comprised of dishes that have defined Felicia Suzanne’s for the past 20 years: White Cheddar Grit Muffins, South Carolina Quail, Sunday Sugo, Fried Green Tomatoes, and so much more. Oysters are getting an upgrade now. “This time, we’re celebrating them five different ways: Oysters of Love, Hot Sauced, Raw, Grilled, and Baked. It’s our way of honoring the Gulf in all its variety, not just one expression. Moving forward, the menu will continue to evolve with the seasons, highlighting the best of what’s fresh and local while expanding into new dishes that reflect both tradition and creativity.”
This summer, the menu boasted the only Fried Okra I’ll eat outside of my family’s recipe, in addition to a Peach Galette with whipped Honey Ricotta and Flaky Pâte Brisées. Now that fall is here, the Bite and Beverage Menu is featuring one of their most beloved seasonal dishes: the Short Rib Grilled Cheese. “It’s my homage to French cuisine, inspired by the Croque Monsieur but reimagined with braised short ribs in place of ham. Comforting and decadent, it’s the perfect bite to pair with a Blanco Negroni, a Creole Martini, or even a local draft – making it a true reflection of fall at FSR.”
As the seasons continue to change, there is a lot to look forward to at FSR. Felicia says, “Looking ahead, FSR is just getting started – celebrating South Main with Trolley Nights, continuing Operation Turkey Day (prepared sides to-go for your Thanksgiving feast), polishing our brand with new merch, and this spring, bringing back Friday lunches.”
Multiple event-ready dining spaces for parties large and small allow for regular dinner service to continue while private events remain secluded. With the holidays just around the corner, Felicia Suzanne’s is the perfect place to celebrate the season with friends, family, colleagues and delicious cuisine.
Only seven months in, I’ve dined at Felicia Suzanne’s well over a dozen times, and I can confidently say it never gets old. It is my go-to spot for an evening in downtown Memphis. When the door opens, I know I will be taken care of by Clay, Felicia, and the attentive staff. It’s not just a restaurant – it’s a community of people who love and crave the flavors that Felicia crafts night after night, year after year.
This space is more than a restaurant – it’s a gathering place. We wanted to create something that feels welcoming and familiar, yet special enough for life’s big moments.
Food, to me, is about more than flavor – it’s about community. We source thoughtfully, cook with integrity, and craft menus that celebrate both our farmers and our guests.