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Tasted ~ Andrew Michael Italian Kitchen

While my heart is in reviewing local and sometimes obscure restaurants to help support them, this is probably the first time I’ve felt my review of a restaurant will contribute zero impact to its success. I only say that because Andrew Michael Italian Kitchen is already very well loved by foodies and the media including national media such as The Food Network. Anything I say will probably be redundant, so consider this as my thank you note to the restaurant.

Italian bred and trained chefs Andrew Ticer and Michael Hudman started the restaurant together just a few years ago to present Memphis with a taste of innovative Italian cuisine. I, unfortunately, had to wait to have my first taste until my birthday last week. With the cozy romantic lighting, they agreeably still gave me permission to do my flash photography of the food you see here. They also sat us at a great table by the window where we could see a nice patio and backyard garden where they grew some of the restaurant’s ingredients. We decided to order a dish from every section of the menu. Below is the list of what we tasted with those we loved marked with an asterick*.

*Olive Tapenade / Complimentary Starter
Truffled Chicken Livers / White wine, shallots, garlic, parsley, crustini
Potato Gnocchi / Gorgonzola cream, arugula, balsamic reduction
*Halibut / Artichoke, spring vegetable, tomato brood
*Hazelnut Chocolate Torte with Raspberry Gelato

Thanks so much everyone at Andrew Michael for a great meal. Thanks Christopher and the nice couple next to us for the company. / Make sure to check them out during the very popular No Menu Mondays where you truly get to experience their innovation.

Andrew Michael Italian Kitchen
712 W. Brookhaven Circle
Memphis, TN 38117
Ph +1.901.347.3569

Project Green Fork Certified

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Photos by Sophorn. Graphic label with logo by Harvest Creative.


  1. Thomas @ Eat Local MemphisApril 8, 2011 at 8:20 AM

    Love Andrew Michael. One of the best meals I've had in Memphis.

  2. You, Kat, Christopher and I should go on a NO Menu Monday's one week.


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