In Midtown Memphis, Paul Gilliam and Mary Oglesby are intentionally building a collection of neighborhood restaurants and bars rooted in community. As co-owners of Cameo, Mary’s B.O.T.E. (Bar of Tropical Escapism), No Comment and Fawn, their diverse concepts highlight both creativity and a long-term commitment to Midtown.
For Oglesby, the vision for more than one concept existed long before the doors ever opened. “Cameo and Mary’s B.O.T.E. were always in the plans, even before I moved to Memphis. After Paul and I found our style and voice, the opportunity arose to open new concepts in spaces we already loved. That’s when Fawn and No Comment seemed like the natural next step.”
Similarly, Gilliam’s connection to the neighborhood runs just as deep. “I have lived in the Midtown area for the past 14 years. Midtown is where I found my people. I always knew that if I were to start a business, it would have to be here.”
While restaurants and bars are often described as fleeting ventures, Gilliam and Oglesby approach the industry differently. “It isn’t inherently transient—it’s flexible, and that’s one of the aspects of the industry that drew us to it in the first place. So, opening four businesses in the same neighborhood reflects our hope for a long-term relationship with the community.”
That flexible mindset shapes their growth and risk-taking. “We don’t see inherent life cycles; we launch projects we believe in. We go into our projects doing what we want. If it works, it works; if it doesn’t, it doesn’t. Where that leads us is anyone’s guess.”
Their approach reflects the belief that Midtown's strength is its collective energy. As they explain, "A rising tide raises all ships; Midtown already has amazing, organic synergy. That's why we wanted to open businesses here from day one. Being part of that energy is a bonus."
From this commitment, the opportunity to reimagine two familiar Midtown spaces came naturally. When the former homes of Knifebird and Public Bistro became available recently, the pair saw possibilities in places they already admired. "We admired both businesses and their owners, so when an investor approached us during their transition, it just made sense. You walk into a new space, and you either feel it or you don’t."
Atmosphere is a defining element of each concept. Whether it is the playful escapism of Mary’s B.O.T.E. or the elevated and intimate tone of Fawn, the experience is meant to transport guests beyond their everyday routines. “Creating a fun and vibrant atmosphere for our guests is our favorite part of the job.” With cocktail glasses that look like snakes and cocktail recipes enhanced with smoke or crystallized oranges, Fawn and Mary’s B.O.T.E. are distinct expressions of personality and invention.
Behind the scenes, that same sense of intention extends to how they treat their staff. “We make a point to pay our employees above local industry standards. We provide health insurance options and paid time off, both of which are incredibly rare in this industry. We expect our staff to treat each other and our guests with the utmost respect.”
They also challenge a longstanding industry mantra: "In an industry that’s gone off the rails with 'the customer’s always right,' we maintain that everyone in the building is equally important and should be treated as such."
Reflecting on their journey, Gilliam and Oglesby say early openings taught lessons beyond finances: "Never hold too tightly, die on no hill, and always be willing to pivot. Theory rarely matches reality. Never assume malice when incompetence is possible."
That openness to change continues to guide their decisions. “We’re always coming up with new ideas for events, cocktails, and dishes. If they work, great—if not, popular demand guides us, and we pivot. Our creative team comes from all over the city. As we age out of knowing what’s cool, we acknowledge that and go with the flow.”
Of course, a little whimsy is part of the fun as well. “The ‘BOTE Drink’ at Mary’s B.O.T.E. perfectly encapsulates our vision for the beverage program there. It’s maximalism - the most garnishes, the most flavor, the most ingredients, a little bit stupid and endlessly drinkable. Never underestimate an adult’s desire for whimsy.”
In the end, their hopes reach beyond a single restaurant. They emphasize fostering cooperation and community in the industry: "Healthy competition matters, but another business’s success isn’t your failure, and vice versa."
Never hold too tightly, die on no hill and always be willing to pivot. Theory rarely matches reality. Never assume malice when incompetence is possible.