Open late Thurs.-Sat.
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Hog & Hominy Restaurant Review: Chefs Michael Hudman and Andrew Ticer create a unique Southern spin on Italian fare and serve the results in a bright and welcoming space. The casual (and far more hip) sister restaurant to Andrew Michael Italian Kitchen, Hog & Hominy offers gourmet wood-fired pizzas, meaty plates (sweetbreads, duck sausage, short ribs), and farm-fresh vegetables, such as romesco cauliflower with smoked sun-dried tomatoes and chili. The chefs are particularly fond of using all parts of the pig, so pork appears in many dishes. For example, Brussels sprouts are cooked with bacon chili jam and pig ears, and the Red Eye pizza is topped with pork belly, eggs and Fontina. Hog & Hominy is likely as well-known for its inventive cocktails as its food. Throwback tipples, such as the Manhattan or Sidecar, have been artfully mastered, and signature drinks are unlike anything else being poured in the city --- think The Herbs Are Smashed with Maker's 46, thyme, rosemary, Cocchi Americano, ginger and grapefruit. A small wine list includes keg wines and features small-batch wines, among them labels by Robert Turner, former Memphian and “garagiste” winemaker in Napa Valley. Grab a slice of the peanut butter pie or house-made gelato for dessert, and then meet friends outside at the bocce court for a ballgame. Sunday Funday’s menu highlights brunch dishes along with pizzas.