Hog & Hominy opens its doors in Memphis as a confident Italian-American restaurant that pairs wood-fired pizza craft with Southern flavors. On arrival you feel the energy of a busy kitchen, the scent of burning oak and melting cheese, and the cheerful clatter of plates. The dining room fills with daylight through large windows, and the bar hums with conversation at happy hour. Hog & Hominy positions itself for diners who want memorable comfort food elevated by precise technique and seasonal sourcing in Memphis.

The vision behind Hog & Hominy grew from the work of chefs Andy Ticer and Michael Hudman, who established the restaurant as a more casual counterpart to their Andrew Michael Italian Kitchen. Ticer and Hudman apply Italian technique to locally available ingredients, creating dishes that are direct, flavorful, and rooted in place. The kitchen’s philosophy emphasizes bold combinations—think pepperoni with honey or pork belly with runny eggs—balanced presentation, and clear service. In November 2025 the MICHELIN Guide awarded Hog & Hominy a Bib Gourmand for consistent quality and value, a recognition that speaks to the team’s focus on high-impact dining at accessible price points. Their commitment to local suppliers and modest sustainability steps reinforce the restaurant’s community ties.

The culinary journey at Hog & Hominy maps a route between Naples-style pizza and Southern comforts. Start with the Pepperoni & Honey Pizza: hand-stretched dough charred in a wood-burning oven, tomato sauce, sliced pepperoni, a drizzle of honey that sharpens the cured meat’s fat, and bubbling, blistered crust. The Pork Belly with Eggs pairs slow-cooked, caramelized pork belly with soft-cooked eggs and bright garnishes to cut through richness. Roasted Oysters with Calabrian Chili Oil arrive hot, peppery, and slightly smoky, each oyster finished with a squeeze of lemon. Poutine with Pork Neck Bone Gravy showcases slow-roasted neck bones, hand-cut fries, and a glossy, savory sauce that bridges Canadian comfort and Southern soul. The Wood-Fired Margherita Pizza is a study in restraint: fresh basil, tangy tomato, and milky mozzarella on blistered crust. Seasonal small plates rotate, often featuring local vegetables, house-cured meats, and careful reductions that spotlight ingredient quality. Vegetarian, vegan, and gluten-free options are available, reflecting thoughtful menu architecture for varied diets.

The room at Hog & Hominy feels intentional and sociable. Natural light defines midday service, while evenings shift to layered lighting and a livelier soundtrack. Booths invite longer meals and conversation; the bar area accommodates casual dining and cocktail-focused evenings. Interior finishes mix modern and rustic elements—clean-lined furniture, warm wood surfaces, and visible tilework—creating a comfortable backdrop for the food. Service is attentive and unforced; staff offer clear recommendations and can explain ingredient sourcing or suggest wine and cocktail pairings. The kitchen’s open energy and the wood-burning oven provide a visual focal point that reinforces the restaurant’s craft-oriented identity.

Best times to visit include weekday lunches for a quieter experience and weekend brunch for signature plates and a lively crowd. Happy hour runs mid-afternoon, offering an easy way to sample cocktails and small plates. Dress is smart casual; guests often choose comfortable, neat attire suitable for relaxed evenings or celebratory meals. Reservations are available via the restaurant website and by phone; booking earlier in the week secures prime weekend times, and arriving a few minutes early helps with seating flexibility.

If you seek bold, approachable Italian-American dishes with a Southern inflection, Hog & Hominy in Memphis delivers memorable flavors, reliable hospitality, and excellent value. Reserve a table to taste wood-fired pizzas, inventive small plates, and a thoughtfully curated beverage program at this Bib Gourmand-recognized address.