Memphis’ Culinary Cohorts

The story of Andrew Ticer and Michael Hudman began long before the duo opened their now-famous restaurants Hog & Hominy and Andrew Michael Italian Kitchen. Andrew and Michael grew up in similar circles in their hometown of Memphis, Tennessee, and shared much in common. Born just one year apart, the two played competitive sports against one another in high school. Both grew up in large, traditional Italian families, families that loved the cuisine from their native country and their Southern region, and celebrated those cultures through food. [... more]

Ciao, Y’all!

What do you get when you combine Italian cooking and Southern flare? Luckily for Memphians, really good food. Though just a few years old, Hog & Hominy, a cool eatery in East Memphis, Tennessee, has already received many noteworthy awards for their inventive cuisine. Among the accolades, GQ named H&H one of the most outstanding restaurants of 2013, while Conde Nast Traveler placed it among The Best New Restaurants in the American South. The menu emphasizes this unique Italian-Southern fusion with offerings ranging from Quattro Formaggi to [... more]

Durham’s Spanish Flavor

Durham, North Carolina, is widely known for its intricate architecture and captivating cathedrals. However, visitors to this college town should not miss another gorgeous gem—Mateo Bar de Tapas, a restaurant on West Chapel Hill Street that is the talk of the town. Located in the old Book Exchange building, the eatery features a modern rustic décor and an inviting atmosphere, making it the ideal place to grab a drink with friends at the polished wood bar or settle into one of the plush booths to bask in [... more]

Houston’s Underbelly

Chef Chris Shepherd describes his hometown of Houston, Texas, as “The most secretive and dynamic culinary destination in the country.” At Underbelly, Chris does his part to make that claim true. Upon entering the eatery, you notice the modern Southern architecture—tall open-rafter ceilings, handcrafted wooden tables, and expansive windows—and the wall of photographs displaying the people who have inspired Chris over the years. He and his staff design the weekly menus to accentuate seasonal produce, fresh catches of seafood, and local grass-fed beef (butchered in house). With [... more]

Fusion Confusion?

Don’t call Cardamom Hill chef Asha Gomez’s cooking “fusion” as she has a disdain for the word. She’ll quickly tell you it isn’t fusion at all, but simply the food she grew up eating in her native Kerala, India. Unlike in other parts of India, Kerala cuisine doesn’t use heavy sauces. Also absent are the extremely hot peppers used in most Indian cooking, The result? The true flavors and aromas of the food come through. Favorite dishes at Cardamom Hill in Atlanta include the Goat Biryani, Kerala [... more]

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