Review: Andrew Michael Italian Kitchen
The renowned restaurant Andrew Michael Italian Kitchen is the brainchild of native Memphians and childhood friends Andy Ticer and Michael Hudman.
After noticing this restaurant on multiple “Best Restaurants in Memphis” lists I decided to pay them a long overdue visit. I made a reservation for two at 9PM on a weeknight so I could enjoy a nice dinner after a meeting. On the day of my visit, a hostess called me around noon to confirm my reservation and inquire as to if we would need directions and offered to seat us at an earlier time if we would like.
Upon arrival at the restaurant (a small house that has been renovated into a restaurant) we were immediately seated and introduced to our waiter Shawn. Shawn was not only professional, friendly, and attentive, he was also insightful and knowledgeable concerning both the dishes and the ingredients that they were composed of. He is definitely one of the best waiters I have ever had the pleasure of being served by.
Extra touch: There were white cloth napkins on the table but Shawn noticed that I had on black slacks, so he brought me a black cloth napkin to avoid unsightly white lint on my slacks “thumbsupemoji”
We ordered two of their most famous menu items “Maw Maw’s Ravioli” and the “Chicken” and two of their most creative menu items “Salmon Gravlax“ and the “Wreckfish”
The “Maw Maw’s Ravioli” was filled with pork, chicken, and beef and the pasta sauce “meat gravy” consisted of the same meats mixed with a tomato based pasta topped with fresh parmesan.
The “Chicken” entrée was a breast filet with farro, kale, parsnips, pac choi, dijon, and salmoriglio. The chicken was unbelievably moist and seasoned throughout. The highlight of the dish was the salmoriglio, which is a Southern Italian condiment made of lemon juice, olive oil, minced garlic, chopped oregano, parsley, salt and pepper. It was so light and lemony that it changed my opinion as to what a chicken breast could be.
The “Salmon Gravlax“ was a delicious pasta filed with sugar cured wild salmon, fresh dill, poppy seed and marscapone cheese.
The “Wreckfish” entrée was a filet with leeks, mustard greens, sunchoke, apple, and meyer lemon. I could not imagine what all of these seemingly random ingredients would taste like combined but I soon realized why they are the award winning chefs and I am not.
Our meal at such a satisfying restaurant would not have been complete without dessert. All of the choices looked good but we decided on the “Mascarpone Cheesecake”. It was a very light cheesecake with caramel, almond, and sour cherry. The presentation was very unique in that the cheesecake was deconstructed as pictured below.
My dining experience at Andrew Michael Italian Kitchen was enjoyable in every way. This Italian restaurant with a Southern flair is a must do for fine dining while in Memphis.
Andrew Michael Italian Kitchen is located at: 712 W Brookhaven Circle, Memphis, TN 38117
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