Memphis' Only Locally Owned & Operated Prime Steak House for Over 25 Years

In 1977 at the corner of Mendenhall Road and William Arnold sat a modest little home, across from a fire station, on the far east side of Memphis, TN. A southern gentleman named Humphrey Folk Jr. had returned from his most recent business trip to New Orleans and looked at this home from a brand new perspective. His trips down the Mississippi River to the Louisiana coast were going to be much more infrequent than in the previous ten years and he wondered how would he fare lacking the many great meals he had eaten during his travels south.

When Humphrey Folk chose the site of this restaurant, he envisioned a welcoming environment that would best be described as a clubhouse for his buddies while offering all Memphians a taste of his favorite foods, so it seemed obvious to convert a house on Mendenhall into a USDA Prime steakhouse. He drew menu inspiration from vast travel and recipes borrowed from friends, and used his construction experience to turn the residence into a homegrown business, where guests nimbly stepped through the kitchen to reach an upstairs dining room. Knowing that the success rate of new restaurants is grim at best, his friends warned him that he'd lose his shirt, and as a cheeky homage (and an “I-told-you-so!” nod), he named the little eatery Folk’s Folly. Years later we still try our hardest to make our guests feel like our home is theirs, too.

Although Humphrey will no longer greet you at the front door, his spirit will. His four sons are still active owners although famed local restaurateur Thomas Boggs became CEO and managing partner in 2003. They, along with a dedicated and tenured staff, await your arrival and promise to do everything that Humphrey would have to ensure your visit is as memorable as possible.

Beckoned by the classic sounds from the grand piano in “The Cellar” lounge, guests are invited to enjoy cocktails and complimentary fried dill pickles, a Southern favorite, before dinner. Wine lovers will delight in perusing one of the city’s most extensive wine lists, which boasts over 250 fine wines. A recipient of Wine Spectator’s “Award of Excellence” since 1999, Folk’s Folly’s wine list offers the perfect vintage to enhance your evening.

Consistently voted “Best Steak,” by readers of all four major Memphis publications, Folk’s Folly pairs fine dining with a cozy, comfortable atmosphere. This Memphis landmark embodies an unwavering commitment to quality by offering corn-fed prime steaks, and fresh seafood. All menu items are prepared in our scratch kitchen.

Folk’s Folly Prime Steak House and The Prime Cut Shoppe, Memphis traditions for the finest prime steaks and fresh seafood, are truly Treasures of Tennessee!

The Folk Family
(left to right): Michael Folk, Christopher Folk, Carey Folk, Humphrey Folk, Jr., and Tripp Folk

Prominent businessman Humphrey Folk, Jr. founded Folk's Folly as the result of his desire to offer superior steak and outstanding service in his hometown of Memphis. Folk, who was well known in the Mid-South construction community, raised quite a few eyebrows with his dream of opening a restaurant. However, Folk was convinced that Memphians needed a genuine steakhouse, and in 1977, opened Memphis' first prime steak restaurant, affectionately named Folk's Folly. The family-run steak house continues to reign as one of Memphis' most loved restaurants.

Thomas Boggs

Thomas Boggs is a partner in Folk's Folly Prime Steak House. He is also CEO of Huey's, and has been involved with Huey's since 1975. Mr Boggs now has seven restaurants in the greater Memphis area. As a family run business, he promotes a friendly, neighborhood atmosphere and service. Come by and sit awhile!

Born in Wynne, Arkansas, Mr. Boggs moved to Memphis at the age of 7. Began working at the age of 14 for Davis Rexall, he credits Mr. Davis for teaching him the basics of service and the true start in the hospitality industry. At this time, Boggs was also a budding musician, playing with bands such as Tommy Burk and the Counts, Flash and the Board of Directors, which opened for Paul Revere and the Raiders, he also played for the Box Tops.

Later, married with children, he went back to school to finish his degree in history. He waited tables at T.G.I. Friday’s while in school and went on to work in the corporate offices of Friday’s in Dallas, traveling to open their new outlets. After leaving Friday’s, he moved back to Memphis and started working at Huey’s as a bartender, then moved into management. Two years later he became a partner. Huey’s was a bar then, but because of Boggs’ corporate experience with Friday’s, he saw the trend coming and began building the menu, transitioning Huey’s from a bar to a restaurant. Huey’s now operates seven locations.

Mr. Boggs has served as Past president Memphis Restaurant Association, Past president Memphis Zoological Society, Past president Advisory Board The Food Bank, Past chairman Memphis Convention & Visitors Bureau, and Past President Memphis In May 2002.