In Memphis, Trap Fusion has created a buzz with its fresh, inventive take on Southern cuisine. The Black-owned restaurant, founded by Jason Gardner and Markeith McCoy, has quickly become a beloved staple in the Whitehaven neighborhood, thanks to its flavorful dishes and commitment to healthy, alternative ingredients. Its story is a testament to resilience, community support, and the power of local economic development.
In 2019, Trap Fusion received a $14,500 Inner City Economic Development (ICED) loan from EDGE, which provided a critical boost to the business during its early stages. The ICED loan, managed by EDGE, is designed to support local businesses in Memphis’ inner-city neighborhoods by funding renovations and improvements that enhance the economic landscape. For Trap Fusion, the aid helped to transform the physical space and increase its visibility, which played a crucial role in its ongoing success.
How the ICED loan transformed trap fusion
The $14,500 ICED loan was used to renovate Trap Fusion’s Whitehaven location, allowing for much-needed updates to the 1,806 square-foot building that was originally constructed in 1967. Key upgrades included remodeling the kitchen and bathroom, revamping plumbing and electrical systems, reconditioning the vent-a-hood, resurfacing countertops, and painting the interior and exterior. The funds also helped install exterior signage, drawing more foot traffic.
The project was supported by the Greater Whitehaven Economic Redevelopment Corporation, a community organization dedicated to fostering economic growth and revitalization in the Whitehaven area. With these enhancements, Trap Fusion was able to offer a more comfortable and welcoming atmosphere for its customers, helping solidify its place as a go-to dining destination in the neighborhood.
Since opening its doors in Whitehaven in May 2019, Trap Fusion has expanded with a second location in Cordova. Both locations continue to serve up the same bold flavors that have earned the restaurant a loyal following.
A unique take on Southern cuisine
Trap Fusion isn’t your typical Southern eatery. While many of its dishes are rooted in the flavors of the South, it adds a unique spin by incorporating global influences and using alternative ingredients. The menu boasts a variety of eclectic foods made fresh daily, including Cajun and Caribbean-inspired options like oxtails, lamb chops, and the crowd-favorite jerk chicken alfredo pasta.
Chef Jason Gardner’s commitment to using fresh ingredients extends to the restaurant’s vegan offerings. Dishes like the vegan BBQ jack sandwich and plant-based burgers are made from scratch, catering to the growing number of health-conscious diners. Trap Fusion also has a line of homemade juices under the name Juice Mane, which has become a popular complement to the food. The goal is to eventually expand this line into retail stores, further increasing the establishment’s reach.
National recognition
Trap Fusion’s dedication to quality and innovation hasn’t gone unnoticed. In December last year, it gained national attention when it was featured on Guy Fieri’s hit show “Diners, Drive-Ins, and Dives.” It was the first Memphis eatery to be featured on the show in over a decade, highlighting its growing influence on the local and national culinary scenes.
Thanks in part to the ICED loan from EDGE, Trap Fusion has grown from a local favorite to a restaurant with national recognition and two thriving locations. Its innovative take on Southern cuisine, combined with a commitment to health-conscious dining, has set it apart in the Memphis food scene. As it continues to expand its offerings and explore new opportunities, it remains an example of how local support and community investment can drive success for small businesses.