Hog & Hominy

Hog & Hominy filters wood fired pizza through the Italian and Southern instincts of chefs Andrew Ticer and Michael Hudman. Blistered crusts carry combinations that may include local pork, seasonal vegetables, or assertive cheese. Share a pie alongside snacks and a vegetable dish rather than treating it as a standalone pizzeria order; the menu is designed for a table to explore together.

Picks from Memphis Flyer and Memphis Magazine

Hog & Hominy filters Italian cooking through Southern ingredients and a lively Brookhaven room. Wood fired pizza, small plates, vegetables, and house made specialties encourage the table to order broadly instead of centering one entree. Share a pizza, add a seasonal dish, and leave space for the kitchen's Beef and Cheddar Dog if the group wants to see how freely the restaurant moves beyond a conventional Italian menu.

Picks from Memphis Magazine

Hog & Hominy treats the hot dog as a chef driven plate through its house made Beef and Cheddar Dog. The sausage brings richness and snap, while the kitchen's Italian Southern perspective keeps the toppings purposeful. It fits naturally beside the restaurant's pizzas and small plates, so order one for the table rather than making it the only dish in a broader Brookhaven meal.

Picks from Memphis Magazine and Memphis Flyer