Andrew Michael Italian Kitchen

Andrew Michael Italian Kitchen Restaurant Review:

Chefs Andrew Ticer and Michael Hudman grew up in large Italian families, and from an early age, the pair began training for a career in food. Friends since the sixth grade, they began planning their restaurant when they were just freshmen in high school. But first, they spent some time at the Italian Culinary Institute. Today, they serve traditional Italian fare (with the occasional Southern twist --- there’s lots of pork belly) in their upscale East Memphis eatery. Inside, custom woodwork and leather sofas lend the space a casual vibe, but the food is anything but. Beef tartare and scallops grace the appetizer menu, while the pasta list features potato gnocchi with short ribs and tarragon. Ma Maw’s Ravioli with meat gravy is a favorite. Proteins range from locally farmed osso buco with navy beans, persimmon, kale and ham hocks to chicken with farro. For dessert, don’t miss the mascarpone cheesecake. The wine list is heavy on Italian selections, as one would expect. But there is the occasional label from elsewhere, including South Africa and Washington State. The restaurant is closed most Mondays, but patrons can stop in on the last Monday of each month for No-Menu Monday, during which the chefs try out new ideas on adventurous diners. And on selected Mondays, the duo holds classes on pasta making.