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On the Menu: Mouthwatering Italian, Memphis Style



June 09, 2011


Michael Hudman and Andrew TicerMichael Hudman and Andrew Ticer

Memphis may be the birthplace of rock ‘n’ roll, but these days the coolest place in the city is Michael Hudman and Andrew Ticer’s Southern-inflected Italian eatery, Andrew Michael Italian Kitchen. With a menu featuring dishes inspired by the chefs’ grandmothers, the restaurant’s fresh take on tradition is sure to satisfy your body and soul. We're mighty proud to be hosting this duo at the Beard House this Saturday. Once you're done drooling over the menu below, click here to make your reservation. Hors d’Oeuvre Polenta Johnnycakes with Smoked Amberjack and Pickled Ramps Pork Snacks > Snouts, Rinds, and Ears Tennessee Foie Gras with Lardo Powder and Rhubarb Newman Farm Lamb with Gorgonzola, Black Truffles, Mascarpone, and Artichokes Pairing: Zardetto Cuvée Brut NV Dinner A.M. Breakfast > Pork Belly with Polenta and 63-Degree Egg Pairing: Zardetto Cuvée Brut NV Pastrami Pig’s Tongue with Head Cheese Croutons, Spinach, and Brown Butter Vinaigrette Pairing: Maculan Pino & Toi 2009 Monkfish with Pistachios, Fava Beans, and Salmoriglio Pairing: Argiolas Costamolino Vermentino di Sardegna 2009 Green Garlic Chitarra Pasta with Rabbit, Hay, Squash Blossoms, and Mozzarella Pairing: Valle Reale Vigne Nuove Montepulciano d’Abruzzo 2009 Maw Maw’s Ravioli with Meat Gravy Pairing: Bisceglia Gudarrà Aglianico del Vulture 2005 Newman Farm Pork Cheeks with Saffron Risotto, Lardo, Ham Hock Brodo, and Collard Shoots Pairing: Castello di Bossi Chianti Classico 2007 Strawberry–Honeysuckle Panna Cotta with Spiced Pecans and Strawberries Pairing: Maculan Torcolato 2007

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