Two Memphis Area Chefs To Open Restaurant In Old Dominick Distillery
Two chefs will soon open a restaurant and operate it out of a 100-year-old warehouse that overlooks the Mississippi River.
Chefs Michael Hudman and Andrew Ticer will work in the Old Dominick Distillery, a 50,000-square foot facility located on South Front Street. Construction on the restaurant has already started, and it's set to be completed and opened by year's end.
Both Hudson and Ticer were finalists for 2017's James Beard Foundation Awards Best Chef Southeast. In 2014, they were named Best New Chiefs by Food & Wine magazine. The pair are owners of the Porcellino's Craft Butcher, Hog & Hominy, Catherine and Mary's and Andrew Michael Italian Kitchen.
The chefs, along with Nick Talarico, the beverage director, held a private dinner at the distillery. Ticer and Hudman created the dinner and Talarico used Old Dominick vodka was used to create various cocktails and the Memphis Toddy. The dinner was held the day before the Memphis Spirit Returns" grand opening celebration, which was held June 24 and to mark the 15th anniversary of when D. Canale and Old Dominick Whiskey set up shop on Front Street.
Multiple people prepared the food for that event:
Kelly English (Restaurant Iris and Second Line)
Felicia Willett (Felicia Suzanne)
Deni and Patrick Reilly (Majestic Grille)
Bartenders from around the Memphis area provided the craft cocktails.
Clark Schifani, director of sales for Old Dominick, said the distillery, which opened May 1, said distribution of the products would be sent to people's favorite wine and liquor stores as well as bars.