Our Story
We're Not Just
a Bar & Grill.
We're the place you come when you want real food, cold drinks, and people who are genuinely glad you showed up.
Where It All Started
A Kitchen, a Smoker, and a Big Idea
Red Onion started in 2011 with twelve tables, a second-hand smoker, and a simple belief: that a neighborhood deserves a place where the food is honest, the beer is cold, and nobody feels out of place.
Founder Marcus Webb had spent fifteen years cooking in other people's kitchens — from Memphis BBQ joints to upscale steakhouses. He knew what made food great. He also knew what made a restaurant feel like home. Red Onion was his answer to both.
More than a decade later, the smoker still runs at 4am, the ribs still take twelve hours, and the regulars still know exactly what they're getting. That's not an accident. That's the whole point.
What We Stand For
The Red Onion Way
Cooked with Fire
We believe in real heat — open flames, live smoke, and cast iron. No shortcuts, no shortcuts, no shortcuts.
Made with Heart
Every dish on our menu started as something someone at this table loved. That's the only filter we use.
Built for Everyone
Come as you are. Dress up, dress down, bring the kids, bring the crew. Red Onion is your place.
Regulars Welcome
We remember your order, your name, and your birthday. That's not a policy — it's just who we are.
The People Behind It
Meet the Team
Marcus Webb
Founder & Executive Chef
Marcus grew up in his grandmother's kitchen in Memphis, where slow-smoked ribs and cast-iron cornbread were weekend religion. After 15 years cooking in kitchens across the South, he came home to open the place he always wished existed — a no-fuss bar and grill where the food is serious and the vibe is anything but.
Dani Reyes
Bar Manager & Head Mixologist
Dani has been behind the stick for over a decade, from dive bars to cocktail lounges. She joined Red Onion on day one and built the bar program from scratch — rotating craft drafts, seasonal cocktails, and a happy hour that keeps the regulars coming back every week.
Troy Simmons
Pit Master
Troy's ribs have a cult following. He tends the smoker starting at 4am every day, coaxing twelve hours of patience into every rack. His dry rub recipe is a closely guarded secret — all we know is it involves seven spices and a whole lot of love.
How We Got Here
Our Journey
Marcus opens Red Onion with 12 tables and a smoker in the back.
Named "Best Ribs in the City" by the local food press. The line starts forming.
Dani joins as bar manager. The cocktail menu gets a serious upgrade.
Expanded the dining room and added the outdoor patio.
Survived the tough years. Came back stronger, with a loyal community behind us.
Still cooking the same food, still pouring the same cold ones. Just more of you to share it with.
Come See What
All the Fuss Is About.
We'll have a table ready and the smoker going. Just show up.