The cuisine at Hog & Hominy has roots in the Italian families and Southern childhoods of the two chefs who opened Hog & Hominy, Michael Hudman and Andrew Ticer.
Many of Hog and Hominy’s ingredients, including the pork whose leading role on the menu is foretold by the restaurant’s name, comes from farms within 200 miles of Memphis. Reservations are not taken. There is a bocce court on one side of the building and a porch out back that turns into a dive bar on weekends, serving things like boiled peanuts from a crockpot and an Oklahoma City-style cheeseburger smashed on a griddle.
Every Sunday during crawfish season offers an all-you-can-eat/drink feast, starting at 2 p.m. There are cornhole and bocce tournaments, depending on the weather.
Happy Hour is 4 p.m. until 6 p.m. daily, including $1 off draft beers and bar liquor drinks as well as free popcorn. We offer a $6 sparkling cocktail each day.
You can also enjoy dining at Hog & Hominy’s “older brother” restaurant, which is across the street. Andrew Michael Italian Kitchen, 712 West Brookhaven Circle, Memphis; (901) 347-3569.
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