Hog and Hominy

<p>Born and bred Memphians, Andy Ticer and Michael Hudman opened Andrew Michael Italian Kitchen in 2008 to feature innovative Italian cooking rooted in Southern tradition. The Chefs trained at Johnson and Wales University in Charleston, South Carolina and the Italian Culinary Institute in Calabria, Italy.</p> <p>Their second restaurant, Hog & Hominy, is a wood burning, neighborhood eatery and was named one of the top new restaurants by <em>GQ Magazine, Southern Living, </em>and <em>Bon Appetit </em>as well as a semi-finalist for Best New Restaurant from the James Beard Foundation, which also named the chefs semi-finalists for the Best Chef: Southeast award for three consecutive years during 2012-2014, and a finalist for the award in 2015, 2016, 2017 and 2018. In 2013, they were awarded <em>Food & Wine </em>Magazine’s Best New Chefs Award and named in <em>Starchefs.com’s</em> 2014 Kentucky-Tennessee Rising Star Chefs. In his review of the restaurants in 2013, Pete Wells of the <em>New York Times</em> called the restaurants “A sibling rivalry worth diving into.”</p>