Memphis restaurant Edge Alley to close after almost 7 years in business. Here's why.

Edge Alley will shut its doors Dec. 10.

After nearly seven years, Edge Alley chef and owner Timothy Barker has decided not to renew his lease at 600 Monroe Ave.

“I’m looking forward to the next chapter of my career and am beyond proud of my time in the district,” Barker said. “I plan on pursuing new opportunities while returning to restaurant design and culinary consulting.”

Edge Alley has been a popular lunch and brunch spot in the Edge District of Downtown Memphis run by Barker and his wife, Lena.

Known for his creative fare, Tim Barker has always done everything he could by scratch.

His passion for his craft is evident from the first conversation you have with him. He roasts his own coffee beans, made oat milk from scratch when he wasn’t happy with what was available from purveyors, and even makes crackers from leftover grains from his neighbors at High Cotton Brewing Company. If he can make it, he does.

Edge Alley’s signature items include an elevated version of Steak N’ Eggs. Pan roasted beef medallions served with a pair of farm eggs, vegetable salad and a chimichurri butter come to the table looking like a fine dining dish.

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Regulars know to save room for dessert. Barker’s pots de cremes make chocolate lovers swoon. The S’mores-inspired pots de crème is a velvety chocolate custard served with bruleed marshmallow fluff. A house-made graham cracker with dark chocolate provided the finishing touch.

Barker said he hopes to conclude this week on a high note, with regular customers stopping in for one last meal and to support the staff.

The restaurant will be open this week regular hours and will close after service on Sunday.

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Jennifer Chandler is the Food & Dining reporter at The Commercial Appeal. She can be reached at [email protected] and you can follow her on Twitter and Instagram at @cookwjennifer. 

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This article originally appeared on Memphis Commercial Appeal: Memphis restaurant Edge Alley is closing: Here's when and why