MEMPHIS, Tenn., August 25, 2025 – A fresh culinary destination is on its way to one of Memphis’s most dynamic neighborhoods. Briza, a new restaurant concept built on the theme Land – Sushi – Sea, is officially under construction at Crosstown Concourse. Briza expects to open to the public in early November. More information and updates can be found on the Briza website – www.BrizaRestaurants.com.
Briza will bring together global inspiration, modern flavors, and warm hospitality in a space designed to complement the vibrant Crosstown community. Guests can expect a menu that highlights the best of land and sea, from inventive sushi rolls and fresh wood fired seafood to thoughtfully prepared entrées and prime steaks.
“We’re creating a space where people can connect over beautiful, flavorful food in an atmosphere that feels bright, relaxed, and elegant,” said Moises Hernandez, General Manager and Executive Chef. “It’s about bringing the coast to the city in a way that’s both refined and welcoming.”

Leading Team

Briza is helmed by husband-and-wife duo Moisés Hernandez and Maggie Murphy-Hernandez, who together bring more than three decades of restaurant leadership and culinary expertise.

Maggie Hernandez, Hospitality Manager & Moises Hernandez, General Manager & Executive Chef

• General Manager and Executive Chef Moisés Hernandez has nearly 20 years of experience, most recently serving as Executive Chef at Houston’s restaurant in Memphis. Known for his calm leadership and precision in the kitchen, Moisés is guided by the belief that great food begins with great care—from prep to plate.
• Hospitality Manager Maggie Murphy-Hernandez has over a decade of experience creating exceptional guest experiences at various Hillstone restaurants. With a background in high-volume and fine-dining environments, Maggie has honed a philosophy of hospitality that blends efficiency, warmth, and attention to detail. She is committed to cultivating a culture where both guests and staff feel valued.
• Darrell and Betsy Horn are Principal partners in Briza and investors in other local dining and food operations businesses in the Mid-South. Recognizing the need for upscale fresh seafood and steakhouse fusion dining options, the concept for Briza was a perfect fit for the Horn Hernandez partnership.

A Preview of the Menu

The menu at Briza will celebrate a wide range of flavors and techniques. Highlights include:

• Starters & Shared Plates: Tuna tartare with citrus and mango, crispy oysters with remoulade, baked crab and spinach dip, and calamari.
• Sushi & Bowls: Signature rolls like the Sunset Salmon Roll and Cali Briza Plate, vegetarian-friendly options such as the Verdura Roll, and salmon or tuna poke bowls.
• Salads: Coastal-inspired creations like Seared Scallop Salad with champagne vinaigrette, Crab Cake Salad with ruby red grapefruit, and Pan-Seared Tuna Salad with miso vinaigrette.
• Entrées: From the Ahi Tuna Burger and Crispy Grouper Sandwich to Pan-Roasted Salmon with citrus garlic sauce, Cajun seasoned Ruby Red Trout, Shrimp a la Diabla, and broiled Rosemary Ribeye.

About Briza

Briza is a new Memphis-based restaurant concept opening in late 2025 at Crosstown Concourse. With the tagline Land – Sushi – Sea, Briza blends global flavors with a focus on quality ingredients and welcoming hospitality. Led by General Manager & Executive Chef Moisés Hernandez and Hospitality Manager Maggie Murphy-Hernandez, Briza will offer an inventive menu of seafood, sushi, and land-inspired dishes in a vibrant and modern setting.