What to Order:
Red Eye Pizza. Simple yet decadent, this pizza arrives piled with chunks of pork belly around a soft-cooked egg on sugo (a tomato-pork sauce) and Taleggio cheese with fragrant celery leaves scattered like confetti. But you really can’t go wrong with any of the menu: wood-fired pizzas, drippingly messy neckbone gravy poutine (fries studded with cheese curd), and earthy cauliflower roasted with brown butter. Even a simple romaine salad feels like an indulgence with its rich pecorino vinaigrette and generous scattering of fried chicken skins instead of croutons. At this unlikely East Memphis spot, surrounded by office buildings, strip malls, and chain restaurants, Andy Ticer and Michael Hudman demonstrate their low-key prowess of merging classic technique and pitch-perfect ingredients. They continually prove that a glorious meal has nothing to do with a tufted dining room and a hefty tab.
707 West Brookhaven Circle; hogandhominy.com