The Four Way in Memphis, Tennessee

The Four Way, so named for its corner location in South Memphis, has been a cornerstone of the community since Irene and Clint Cleaves opened it in 1946. By the 1960s, The Four Way had become a gathering place for leaders of the Civil Rights Movement, Stax musicians on studio break, international visitors, and neighborhood locals, its famed food creating a sense of belonging, cementing the restaurant in the cultural history of the city. Now, more than 75 years since opening its doors, this unassuming spot remains a beloved institution, still serving some of the best soul food in the city—arguably, in the entire South. Soul food is a loaded term, but The Four Way keeps to its traditional definition—Southern food originating from the cuisines of the African diaspora. At The Four Way, dishes like fried chicken, blackened catfish, braised collards, stewed neck bones, and earthen gumbos showcase its rich legacy. A meal here feels like a masterclass in balance and restraint. While some soul food can lean heavy, the dishes here sing in harmony. The catfish is tender and herbaceous, spiked with lemon. The turnip greens crunch and melt. And the cornbread soaks up the baked pinto beans perfectly. On other tables, the fried chicken arrives golden and glistening, the fish and shrimp plates piled high.

Apr 2, 2025 - 21:32

Fried catfish commands center stage on a plate with turnip greens, pinto peans, and cornbread.

The Four Way, so named for its corner location in South Memphis, has been a cornerstone of the community since Irene and Clint Cleaves opened it in 1946. By the 1960s, The Four Way had become a gathering place for leaders of the Civil Rights Movement, Stax musicians on studio break, international visitors, and neighborhood locals, its famed food creating a sense of belonging, cementing the restaurant in the cultural history of the city.

Now, more than 75 years since opening its doors, this unassuming spot remains a beloved institution, still serving some of the best soul food in the city—arguably, in the entire South.

Soul food is a loaded term, but The Four Way keeps to its traditional definition—Southern food originating from the cuisines of the African diaspora. At The Four Way, dishes like fried chicken, blackened catfish, braised collards, stewed neck bones, and earthen gumbos showcase its rich legacy.

A meal here feels like a masterclass in balance and restraint. While some soul food can lean heavy, the dishes here sing in harmony. The catfish is tender and herbaceous, spiked with lemon. The turnip greens crunch and melt. And the cornbread soaks up the baked pinto beans perfectly. On other tables, the fried chicken arrives golden and glistening, the fish and shrimp plates piled high.