Hog & Hominy

"Michael Hudman and Andrew Ticer operate several restaurants around Memphis and across the Southeast, but none of them express the duo’s Italian heritage and Southern sensibility better than Hog & Hominy. The food served up by these award-winning chefs—classic Italian dishes made with Southern ingredients and cooked over a wood-burning fire—includes everything from roasted vegetables, meats, and seafood to margherita pizzas and one with pork belly, spicy honey, and snap peas. At the bar, guests can sip creative cocktails featuring top-shelf spirits and house-made syrups and bitters. Should you have to wait for a table at this popular eatery, pass the time at the on-site bocce court with all the other eager diners."

High Street Cafe Gives Georgetown a Brasserie With a Hispanic Twist - Eater DC

"The idea to do pizzas at High Street Cafe struck Iguina during a visit to Southern-style Italian kitchen Hog & Hominy in Memphis, Tennessee." - Tierney Plumb

Eater Young Guns 2018: Meet the Semifinalists | Eater

"A Memphis restaurant where the chef blends Southern roots with Italian influences to create inventive dishes such as ’nduja cornbread with sorghum butter, and where ambitions include building a farm and educational programs around permaculture." - Eater Staff

A Year in Photogenic Dishes | Eater

"A Memphis favorite that marries Southern and Italian influences across comforting, inventive dishes—memorable items included beautifully charred pizza, a poutine topped with neckbone gravy, a creative chicken-and-dumplings riff with gnocchi, and crab claws bathed in butter, garlic, lemon, and panko-like panna gratta." - Bill Addison

Wood-fired pies from James Beard–recognized chefs Andy Ticer and Michael Hudman meet Southern ingredients and neighborhood energy. Frequently praised by Southern Living and the New York Times, locals chase the Red Eye and Thunderbird 41 with smart cocktails.