Venue Info

Known For

American

When childhood friends Andrew Ticer and Michael Hudman opened their first restaurant in 2008, they combined Memphis' reverence for pork with their own Italian culinary training. The chefs' strength is consistent execution of an ambitious menu (think beef tartare, squid ink bucatini, or local pork roast with vegetables); go for the monthly no-menu Monday and you might find yourself enjoying sweetbreads or pork snouts.

Memphis

Andrew Michael Italian Kitchen

Flickr/Stu_Spivack

When childhood friends Andrew Ticer and Michael Hudman opened their first restaurant in 2008, they combined Memphis' reverence for pork with their own Italian culinary training. The chefs' strength is consistent execution of an ambitious menu (think beef tartare, squid ink bucatini, or local pork roast with vegetables); go for the monthly no-menu Monday and you might find yourself enjoying sweetbreads or pork snouts.