Josh Steiner opens Strano by Chef Josh
As Josh Steiner walks behind his new restaurant to snip a fresh herb from his organic garden, he explains his restaurant’s philosophy.
“I like to cook everything with the freshest ingredients I can grab,” he says as he cuts oregano flowers used to garnish branzino, a European bass. “Anything we can grow from scratch, we really do.”
Strano by Chef Josh, Steiner's latest restaurant, opened Friday afternoon in East Memphis at 518 Perkins Extended.
The restaurant, which features dark wooden walls and large glass windows, had its soft opening last month. The space is three times the size of his previous location, the 27-year-old executive chef and restaurant owner said. It features three dining rooms, a patio and a large bar area.
“I’d say I'm a pretty solid fan,” said Lisa Moore, who was a regular customer at Steiner’s first restaurant, Strano! Italian Restaurant in Cooper-Young. Earlier this year, Steiner closed Strano! to make the move to the new spot.
Moore attended the grand opening for Strano! four years ago. She returned to the grand opening of Strano by Chef Josh because she enjoys the cuisine
and family atmosphere.
“He’s just so kind and giving to his customers, and it shows in his food,” she said.
After scrolling through his Facebook feed, Memphis resident Raghav Ranga discovered the grand opening of Strano by Chef Josh.
Ranga, who was unfamiliar with Steiner’s previous restaurant, decided to attend the opening after learning he was an alumnus of Lausanne Collegiate School, an independent pre-kindergarten through 12th-grade school. “I haven’t been here before, but I like it,” he said. Strano by Chef Josh will serve Sicilian-style plates as well as new Greek, Arab, Spanish and Northern African inspired cuisines. The plates, lighter than most traditional Italian restaurants, are meant to be shared among the table, Steiner said.
In addition to serving lunch and dinner, Steiner included a new weekend brunch menu — an addition he’s excited to share with his guests.
“We want to feed and serve as many customers as possible,” he said. “We want people to taste our food.”