Upscale dining concept slated for former pizzeria space

By Stephen MacLeod – Reporter, Memphis Business Journal

August 25, 2025

The former executive chef of a well-known East Memphis restaurant is bringing a new concept to Crosstown Concourse.

Moisés Hernandez and his wife, Maggie Murphy-Hernandez, are set to open Briza, an upscale restaurant featuring seafood, sushi, and “land-inspired” entrees. The menu will range from sushi rolls and wood-fired seafood to prime steaks.

Briza is expected to open in early November in the former Pizzeria Trasimeno space, which closed in 2022.

Hernandez will serve as executive chef and general manager. He spent 18 years with Hillstone Restaurant Group, including leading the kitchen at Houston’s. Murphy-Hernandez will serve as hospitality manager and also brings nearly a decade of experience with Hillstone.

“We’re creating a space where people can connect over flavorful food in an atmosphere that feels bright, relaxed, and elegant,” Hernandez said. “It’s about bringing the coast to the city in a way that’s both refined and welcoming.”

The concept is backed by Darrell and Betsy Horn as principal partners. Darrell Horn is an owner of Tops BBQ and an investor in several local food-related businesses.

Construction on the restaurant is already underway, and Briza is expected to employ about 60 people.

The project is being built by Grinder, Taber & Grinder, with design by designshop. Carson Kane and Reid Lanigan represented Crosstown Concourse in the deal.

“After years of dreaming and months of planning, we’re officially opening Briza at Crosstown Concourse this November,” Murphy-Hernandez said. “What started as a vision is now becoming reality.”