By Guest Blogger Kerry Crawford, author/editor ILoveMemphisBlog.com
Hog & Hominy is the brainchild of Andy Ticer and Michael Hudman, whose first restaurant, Andrew Michael Italian Kitchen (AMIK), is located right across the street. The two restaurants are very different—where AMIK is more formal, Hog & Hominy is relaxed and casual. The menu is laid-back, loaded with sandwiches, pizzas and vegetables. What doesn’t change is the quality of the food and service, both of which are excactly what Memphians have come to expect from two of their most reknown chefs.
Hudman and Ticer have spent months transforming a former house into a viable restaurant space, knocking down walls to create a large, sunny dining room and using the bricks from the original chimney for the new pizza oven. With its white walls, brightly colored metal chairs and wooden tables, Hog & Hominy has the vibe of a chic, modern farmhouse.
The menu is accessible without losing any of Ticer and Hudman’s signature touches. In addition to hand-tossed pizzas and sandwiches, the full menu will include house-made charcuterie, gelato and the tastiest-sounding, grown-up grilled cheese in the metro area (hint: it’s deep fried).
Start your meal with a bar snack, like Hog & Hominy’s signature pork rinds—airy, crunchy and just spicy enough to make you forget any other kind of rind you’ve ever had. Hudman and Ticer have vowed to support local farmers as much as possible, so everything on their vegetable menu ($5 each) is ridiculously fresh. The okra sufado (sort of like an okra stew with a tomato broth and onions) stand out, as do the tangy collard greens, which come served with hominy. Wash it down with a Sazerac Rye Manhattan from their full (and bourbon-heavy!) bar.
Hog & Hominy is open for lunch and dinner starting July 23, 2012. They don’t take reservations, but the restaurant’s bocce court will keep you entertained while you wait.
Hog & Hominy
707 W Brookhaven Circle
Memphis, TN 38117
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