Hog & Hominy

The story

Hog & Hominy: Memphis Bib Gourmand for Wood-Fired Italian-American

A Neighborhood Eatery with Southern Hospitality

In the heart of Memphis, Hog & Hominy lives up to its motto, hospitalita del sud – southern hospitality. This wood-fired neighborhood eatery, from chefs Andy Ticer and Michael Hudman, has become a local favorite for its relaxed yet vibrant atmosphere and boldly flavored Italian-American cooking.

Chefs Rooted in Memphis and Italy

Born and bred Memphians, Ticer and Hudman trained at Johnson & Wales University and the Italian Culinary Institute in Calabria. They opened their first restaurant, Andrew Michael Italian Kitchen, in 2008, blending Italian techniques with Southern traditions. Hog & Hominy, their second concept, doubles down on that philosophy: a wood-burning oven anchors the open kitchen, turning out pizzas, pastas, and seasonal plates that feel both rustic and refined.

Accolades That Speak to Consistency

The restaurant earned early praise – named a top new restaurant by GQ, Southern Living, and Bon Appetit, and a James Beard semifinalist for Best New Restaurant. The chefs themselves were finalists for Best Chef: Southeast multiple years and received Food & Wine’s Best New Chefs award in 2013. In 2026, Hog & Hominy was awarded a Michelin Bib Gourmand, recognizing its commitment to good quality cooking at a good value.

What to Expect

The menu offers wood-fired pizzas, pastas, and Southern-influenced dishes, with separate menus for lunch, brunch, dinner, and happy hour. A full wine list and spirits selection complement the meal. The dining room is casual and welcoming – the kind of place where you can settle in for a long meal or a quick bite at the bar.

Hog & Hominy is a testament to what happens when two talented chefs stay true to their roots and their craft. It’s Memphis on a plate, with a warm Italian accent.