What to order: Hog & Hominy’s collards and hominy
Local chefs Michael Hudman (left) and Andy Ticer co-own several restaurants including Hog & Hominy. (Mark Weber/The Daily Memphian)
Ellen Chamberlain
Ellen Chamberlain is a global citizen who is happy to call Memphis her forever home. The Michigan native has worked in media for nearly 25 years as a radio broadcaster, journalist and ghostwriter. As The Daily Memphian’s food and restaurant writer, she gives readers inside perspectives of their favorite restaurants and the people behind them, suggestions for the best bites around town and the latest food news from in and around Shelby County.
Hog & Hominy is a Brookhaven Circle staple tucked just off Poplar Avenue, surrounded by a jumble of restaurants and small businesses. Yet “Hog,” as it’s affectionately known, still manages to stand out — partly because it feels like a place for everyone.
Its namesake shows up in its signature dish, a must-order on a menu built around playful appetizers, hearty entrées and classic and seasonal brick-oven pizzas. The collards and hominy taste like Southern nostalgia in a bowl.
This is an excerpt of this story. To read more, please click here and subscribe.
Topics
what to order Hog & Hominy Michelin Guide Subscriber Only collard greens2025 is almost over. Now is the time to support your trusted local news source.
Will you help us reach more Memphians with quality, in-depth local news? Make a fully tax-deductible donation or other contribution to The Daily Memphian, a 501(c)3 nonprofit news organization, today.
Thank you for keeping up with what’s happening in Memphis. Thank you for investing in our community’s trusted local news source.
Related stories
What to order: Salmon and a bold red at Andrew Michael
The restaurant’s salmon is served with sauteed spinach, mushrooms and fresh peas atop a red wine sauce — and it’s magnificent.
$15 Deal: Hog & Hominy’s poutine
The fries are crispy and hefty enough to bear the load of the rich ingredients poured on top of them.
Hog & Hominy, Andrew Michael give Hudman, Ticer two in Michelin guide
“When we got into it, it was all about hospitality,” said restaurateur Michael Hudman. “Not that Michelin never crossed our minds, but we think of Andrew Michael ... you’re coming by to eat on a Sunday night at your grandmother’s house.”
Comments
Want to comment on our stories or respond to others? Join the conversation by subscribing now. Only paid subscribers can add their thoughts or upvote/downvote comments. Our commenting policy can be viewed here.