Andrew Michael hits 10 years in fine fettle
Andrew Ticer (left) and Michael Hudman opened Andrew Michael Italian Kitchen in 2008. Over the past decade, the childhood friends have opened several other restaurant concepts along the way. (Patrick Lantrip/Daily Memphian)
The egg is soft and runny, and served at 63 degrees in the A|M Breakfast. It’s served atop creamy polenta with a strip of pork belly and house-made pork rinds. (Patrick Lantrip/Daily Memphian)
The tavolo menu features the Grande Tavolo with salumi, formaggi and giardini. (Patrick Lantrip/Daily Memphian)
The octopus is freshly harvested, poached in soda water and olive oil, marinated then grilled. It's served with shaved fennel, bits of fried sunchoke, aioli and sun-dried tomato and pepper. (Patrick Lantrip/Daily Memphian)
The Poplar Lounge is mixed with Campari, Cynar 70, Pasubio, citrus, lemon sherbet and ginger beer. (Patrick Lantrip/Daily Memphian)
Drinks at Andrew Michael Italian Kitchen are named for departed Memphis restaurants. The 91st Bomb Group has Smith & Cross rum, creme de banane, cachaca, sfumato, lime, honey and sparkling wine. (Patrick Lantrip/Daily Memphian)
Topics
Andrew Michael Italian Kitchen Andy Ticer Dining reviews Michael HudmanJennifer Biggs
Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.
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