JEM is a dream come true for Chef Josh Mutchnick and his wife, Emily. A combination of their initials, JEM stands for “Just Enjoy the Moment,” a philosophy that drives every component of their accessible, intentional fare and outstanding service. The staff are friendly, knowledgeable and genuinely passionate about making each guest’s experience memorable. Whether recommending a wine pairing or sharing the story behind a dish, the team at JEM goes above and beyond to ensure that every diner feels at home.
A professionally trained chef, Josh began his career at the Culinary Institute of America and trained under top chefs in large markets including Michelin-starred restaurants in Washington, DC and Chicago, IL, but it was always the plan to open his own restaurant since he was a young aspiring chef in Mobile, AL.
When the couple moved to Memphis in 2020, they started small scale, cooking in private homes and hosting pop-up supper clubs at the James Lee House in Victorian Village, where they built a following for their fare. Then they came across the Edge District property tucked in between Downtown and Midtown and got to work. With the help of John Halford and Patrick Brown with cnct. design, they gutted the 3,400 square foot space, put in a state-of-the-art open concept kitchen, but kept lots of the original materials and details for an authentic feel with layers of patina. Dining should be an “experience” says Josh. “The open concept allows guests to see the cleanliness and professionalism of the process and we also get to see people enjoy our food.”
Sourcing the freshest, most local products available, JEM offers a seasonal menu with options for omnivores, vegans and vegetarians alike. “The menu is very intentional,” says Josh. Everything down to his famous chocolate cake and cookies is made in-house – except for the daily delivery of Lucy J’s bread. A favorite dish on the menu this fall is a River City-inspired Short Rib Adobo with an international flair. It’s a four bone, crosscut short rib braised in Filipino adobo glaze, which is an exotic mix of coconut milk, soy sauce, cane vinegar, chicken stock and bay leaves, served with jasmine rice, roasted vegetables and preserved lemon. “The fall menu will feature a seasonal bounty and lots of root vegetables and heavier proteins,” according to Josh.
A unique relationship with their next-door neighbor, Rootstock Fine Wines, has helped the Mutchnicks to build an exceptional wine cellar with interesting, exciting wines. They host regular wine dinners pairing meals with a variety of wines to give guests an opportunity to “try something new and different,” explains Josh. JEM's adventurous wine list is easily navigated, however, with descriptions such as "savory, leathery" to describe the Giovanni Rosso barbera from Alba, Italy and "crisp, clean, thirst-quenching" to depict the Jean-Luc Colombo rosé of syrah.
In a city know for its food and culture, JEM stands out as a reminder of the importance of local, community-focused dining. It’s not just a place to eat, but a place where neighbors can connect, celebrate and enjoy the simple pleasures of good food and good company.
Since opening in April, JEM has already become an essential part of the Edge District