Memphis chefs Andy Ticer and Michael Hudman have opened two new concepts, Josephine Estelle and Rosie’s Tavern
There’s an Italian-Southern restaurant on the bottom, and a cocktail bar on top.
July 1, 2026
The chef duo behind Memphis concepts Andrew Michael Italian Kitchen, Hog & Hominy, and Catherine & Mary’s have opened two new restaurants under one roof in the city’s Germantown neighborhood.
Josephine Estelle is an Italian-American restaurant inspired by Southern ingredients. The bright and airy space has 110 seats, soaring ceilings, and floor-to-ceiling windows, plus herringbone hardwood floors, brass hardware and lighting, and sea green colors.
Rosie’s Tavern is located just upstairs, serving cocktails and reimagined tavern classics in a moodier, nostalgic setting. There’s dark leather seating, vinyl booths, tiled flooring, and
murals from local artist Joseph Boyd.
Andy Ticer and Michael Hudman went into the project with plans to open just one concept, Josephine Estelle. But those plans soon expanded.
The concepts draw inspiration from the Ticer’s (left) and Hudman’s shared Italian heritage and Southern upbringing. | Enjoy AM Restaurant Group
“After seeing the full potential of the space, we saw the opportunity to transform the upstairs terrace into the cocktail-focused concept we have always dreamed of creating,” Ticer said. “We’ve also seen a need in the Memphis market for a destination cocktail bar, making it the right time to bring both concepts to life.”
Josephine Estelle draws inspiration from the chefs’ shared Italian heritage and Southern upbringing.
The menu features house-made breads, including focaccia topped with spicy ’nduja, and antipasti like fried ravioli served with a gravy recipe passed down from Hudman’s grandmother. Arrosticini skewers are grilled over binchotan charcoal and highlight proteins like mortadella, chicken, and octopus, as well as seasonal vegetables.
Pastas are also made in-house and include cappelletti en brodo and trofie with octopus, tomato, and salsa verde. Entrées continue the Italian-meets-the-South theme with dishes like a local pork chop served with polenta and apricot mostarda, and halibut served with fava beans and a shellfish beurre blanc.
Rosie Tavern has a raw bar and also serves burgers, steaks, and cocktails. | Lauren McGoff
Rosie’s Tavern leans into cocktails and features several riffs on classics, like a frozen Negroni and the Freek-a-Leek, a playful take on the Gibson that’s made with pickled leek tops instead of pearl onions. The food menu starts with Gulf shrimp, hush puppies, and tinned seafood and moves into heartier dishes like burgers and steaks.
Opening two new concepts at the same time isn’t without its challenges, but Ticer and Hudman are uniquely positioned to handle it.
“Having previously owned and operated restaurants within hotel environments, we were well prepared for the complexities of managing multiple concepts under one roof,” Hudman said. “The project also provided an opportunity to collaborate with chefs Walt Stallings and Jake Hunt, who both relocated from Chicago and brought fresh perspectives that helped shape and execute the vision for both concepts.” Ticer and Hudman said they don’t have anything else currently in development, but they are always exploring new ideas. They’d love to pursue a pizza slice shop with their director of culinary operations, who has grown alongside the company. They’re also interested in expanding their Hog & Hominy brand to more locations and creating a fast-casual
About the Author
Kevin Gray
Kevin Gray is a Dallas-based writer covering independent restaurants for NRN. He also writes for publications including Food & Wine, The Infatuation, and Wine Enthusiast, and he previously served as a correspondent for Restaurant Hospitality. Follow Kevin on Instagram.
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