NOW SERVING South of Beale by terre Gorham There it is … that name. S.O.B. Sure, it’s euphemistic for what is nowadays considered a pretty mild profanity. But, still. It’s a rather bold move in a city that is cinched pretty tight by the Bible Belt. And sure enough, a few folks in the owners’ focus group fidgeted a bit when they heard the idea. But Ed Cabigao and Brittany Whisenant stuck to their sonovaguns. “We trusted our instincts,” says Cabigao. “In Charleston, there’s a restaurant called S.N.O.B. — Slightly North of Broad. We thought that was a cool, catchy name, so we took a look at our location, and South of Beale we are!” Four blocks south of Beale, in fact. The engaged couple opened Memphis’s first gastropub in August 2008, 1,700 square feet of “minimal but comfortable” inside a buff-brick building in the South Main Historic District. The contemporary, airy interior was designed entirely by Cabigao and Whisenant. “We didn’t have the money to hire an interior designer,” laughs Cabigao. “That’s probably the one thing I was most nervous about in opening our restaurant, but it turned out a lot better than we feared!” Quite a lot better, as locals and visitors will attest, coming in because they’re hungry, but memphisdowntowner.com Par tners in business and life, S.O.B. owners Ed Cabigao and Brit tany Whisenant opened Memphis’s first gastropub. staying because it’s a cool place to hang out. Fans circle lazily from 18-foot ceilings, local art brightens the red-brick walls, and a front-to-rear, fully stocked bar invites the thirsty who want to share a conversation, watch the big game on two flat-panels, or do a bit of both. “We also feature seasonal drinks and local beers,” says Cabigao. “”If the beer doesn’t come from Memphis, it comes from Nashville, St. Louis, Atlanta, and Mississippi. We want to showcase what Memphis and the region can do.” So along that local-initiative, green-minded line, S.O.B. opened its doors as a Project Green Fork–certified restaurant. “Being green and environmentally aware is something both Brittany and I are passionate about,” says Cabigao. “When we were approached about Margot NcNeeley’s initiative to help reduce the environmental impact restaurants make, we immediately came on board and got certified.” Deciding what to put on the menu was the hardest part because the young couple’s lifelong restaurant experience was strictly front-of-house. Both learned the ropes in popular Memphis restaurants, including P .F. Chang’s, Cal’s Steakhouse, and The Grove Grill — where the two met — but they had never cooked professionally, much less developed a menu. “We really relied on our first chef, Jeff Garrett,” says Cabigao. “We told him our concept, and he came up with the menu. At first, I think we were a little too ‘out there.’ We had terms and items that people in Memphis weren’t used to. So we created a more comfortable and approachable menu, and we periodically like to switch it up.” FeBrUArY 2012 memphis downtowner 25 Terre Gorham Terre Gorham S.O.B.