The New York Times: A Sibling Rivalry Worth Jumping Into

July 16, 2013

Restaurant Review: Hog & Hominy in Memphis

MEMPHIS — If I ate more at Hog & Hominy than was necessary from a strictly nutritional point of view, it was not my server’s fault. She was kind and patient as she delivered the explanatory lecture that begins so many restaurant meals these days. The cooking, she said, reflected the Italian families and Southern childhoods of the two chefs who opened Hog & Hominy last year, Michael Hudman and Andrew Ticer. Many ingredients, including the pork whose leading role on the menu was foretold by the restaurant’s name, came from farms within 200 miles of Memphis. The plates were small and meant to be shared, but one pizza plus two other dishes would be plenty for me and my guest, she said.