The culinary landscape of Memphis, Tennessee, has reached a significant milestone with the official opening of two new dining and social destinations in the historic Germantown neighborhood. Celebrated chefs Andy Ticer and Michael Hudman, both of whom have garnered national acclaim from the James Beard Foundation and the MICHELIN Guide, have unveiled Josephine Estelle and Rosie’s Tavern. This dual-concept project represents a sophisticated expansion of the chefs’ portfolio, bringing together a seasonally-driven Italian-American restaurant and an elevated neighborhood cocktail bar under a single roof. The opening marks a homecoming for the Josephine Estelle brand and a new chapter for the duo, whose influence on the "New South" culinary movement has helped transform Memphis into a premier dining destination.
A Legacy of Culinary Innovation in Memphis
The debut of Josephine Estelle and Rosie’s Tavern is the latest venture from the Andrew Michael Restaurant Group, the entity behind some of the Mid-South’s most critically acclaimed eateries. Ticer and Hudman, childhood friends who grew up in the Italian-American community of Memphis, have built a reputation for blending their ancestral heritage with the traditional flavors of the American South. Their journey began in 2008 with the opening of Andrew Michael Italian Kitchen, followed by the highly successful Hog & Hominy in 2011, and Catherine & Mary’s in 2016.
Throughout their careers, Ticer and Hudman have been finalists for the James Beard Foundation’s "Best Chef: Southeast" award multiple times, and their restaurants have been featured in national publications ranging from Food & Wine to The New York Times. The expansion into Germantown is viewed by industry analysts as a strategic move to capture a growing demographic in the suburban Memphis area that seeks high-end, chef-driven experiences without traveling to the city’s urban core.
“The city of Memphis is at the foundation of everything we do, and these projects are love letters to the people and places that have helped shape our craft,” stated Chef Andy Ticer during the launch. The naming of the two establishments—Josephine Estelle and Rosie’s Tavern—holds deep personal significance, as they are named after the chefs’ daughters, reinforcing the family-centric philosophy that has guided their business model for over a decade.
Josephine Estelle: A Synthesis of Italian Tradition and Southern Bounty
Located on the ground floor, Josephine Estelle serves as the flagship dining room of the new development. The concept originally gained fame at the Ace Hotel in New Orleans, but this new iteration in Germantown is designed to reflect the specific seasonal bounty of the Tennessee region. The culinary program is built upon the foundation of handmade pasta and traditional Italian techniques, yet it is filtered through a Southern lens.
The menu begins with an emphasis on artisanal breads and small plates. A standout is the housemade Focaccia topped with spicy nduja, a spreadable Calabrian pork sausage that provides a bold contrast to the airy bread. Another highlight is the Arrosticini—traditional Abruzzese skewers—grilled over Binchotan charcoal. These skewers feature a rotation of octopus, chicken, mortadella, and seasonal vegetables, finished with glazes that bridge the gap between Mediterranean and Southern BBQ sensibilities.
The antipasti selection pays homage to family history, specifically through "MawMaw’s Gravy," a slow-cooked red sauce recipe passed down from Chef Hudman’s grandmother. This sauce accompanies the Fried Ravioli, a dish that has become a signature for the duo. For those seeking more contemporary flavors, the Carbinizzatto offers a vibrant mix of sugar snap peas, green goddess dressing, and colatura agro dolce.
Pasta remains the centerpiece of the Josephine Estelle experience. The Cappelletti En Brodo is a nostalgic nod to the chefs’ childhoods, featuring delicate pasta parcels filled with chicken, ham, and Parmesan, served in a rich, clarified chicken broth. More adventurous diners may gravitate toward the Trofie with octopus and salsa verde, or the Newman Farms Pork Chop, which is paired with Anson Mills polenta—a staple of high-end Southern cooking—and an apricot mostarda.
The beverage program at Josephine Estelle is equally curated, featuring a robust wine list focusing on Italian varietals. The cocktail menu includes the "Acadian Driftwood," a spirit-forward blend of rye whiskey and Cynar 70, and the "Floral Green," a botanical-heavy martini variation using Pisco as its base.
Rosie’s Tavern: Reimagining the American Social Hub
Situated on the upper level, Rosie’s Tavern offers a distinct contrast to the refined elegance of the downstairs dining room. It is designed as a neighborhood gathering spot that balances the casual energy of a sports bar with the culinary rigor of a high-end kitchen. The menu at Rosie’s focuses on "reimagined tavern classics," elevating familiar comfort foods through superior ingredients and refined execution.
The raw bar at Rosie’s features Gulf shrimp "Peel ‘Em and Eat ‘Em" style, emphasizing the regional connection to the nearby Gulf Coast. Appetizers such as hush puppies and Clams Tunica—served with Benton’s country ham and cornbread—further cement the Southern identity of the tavern. The burger program is a focal point, featuring the Tavern Burger, which utilizes custom beef blends and house-made condiments.
The bar program at Rosie’s Tavern is playful and inventive. A signature offering is the "Freek-a-Leek," a creative riff on the classic Gibson cocktail. Instead of the traditional pickled pearl onion, the drink uses pickled leek tops and Cocchi Americano, resulting in a bright, savory profile. The tavern also features a rotating selection of frozen drinks, including Frozen Negronis and Mangonadas, catering to a younger, social-oriented demographic.
Architectural Design and the Guest Experience
The physical environment of the two concepts was brought to life by Karen Billions of Memphis-based Story Interior Design. The design strategy was to create two "distinct yet naturally connected" spaces that cater to different moods and occasions.
Josephine Estelle is characterized by its bright, airy atmosphere. Upon entry, guests are greeted by a glass-fronted pasta room where they can observe the daily production of fresh noodles—a design choice that emphasizes transparency and craft. The room features herringbone hardwood floors, sea-green tones, and soaring ceilings. Brass hardware and floor-to-ceiling windows provide a sense of old-world Italian luxury, while leather banquettes and custom wallpaper add a layer of warmth.
In contrast, Rosie’s Tavern utilizes a moodier palette. Local artist Joseph Boyd contributed murals that lead guests up the stairs, creating a transition from the formal dining area to the energetic tavern. The upstairs space is defined by dark leather seating, vinyl booths, and classic tiled flooring, evoking a nostalgic American aesthetic. The layout is intended to encourage lingering, whether for a full meal or late-night cocktails.
Economic and Industry Implications
The opening of Josephine Estelle and Rosie’s Tavern comes at a time of significant growth for the Memphis hospitality sector. According to local economic data, the Germantown area has seen a 15% increase in commercial development over the last three years, with a specific focus on luxury residential and high-end retail. The presence of Ticer and Hudman is expected to act as a "halo effect," drawing food tourists and high-income diners to the neighborhood.
From an industry perspective, the dual-concept model (a formal restaurant paired with a casual bar/tavern) is a growing trend among successful restaurateurs. This strategy allows for shared back-of-house costs, such as labor and prep space, while diversifying the revenue stream to capture different "dayparts" and consumer needs. By offering both a destination for special-occasion dining and a casual spot for midweek drinks, Ticer and Hudman are maximizing the utility of their real estate.
Community reaction to the opening has been overwhelmingly positive, with local food critics noting that the return of Josephine Estelle to the region fills a void in the local Italian-American market. "The duo has a proven track record of elevating the Memphis food scene," noted one hospitality consultant. "By naming these spots after their daughters, they are signaling a long-term commitment to the community."
Logistical Information and Accessibility
Josephine Estelle is currently open Tuesday through Thursday and Sunday from 5:00 p.m. to 9:30 p.m., with extended hours on Friday and Saturday until 10:00 p.m. The restaurant has announced plans to launch a weekend brunch service in the coming weeks, a move likely to capitalize on the high demand for upscale brunch options in Germantown.
Rosie’s Tavern operates on a similar schedule, opening at 4:00 p.m. daily (except Mondays) to accommodate the happy hour crowd, and remaining open until 11:00 p.m. on weekends. Reservations for both venues are managed via the Resy platform, and the spaces are available for private events and full buyouts, providing a new venue for the city’s corporate and social gatherings.
As Ticer and Hudman continue to expand their culinary footprint, the debut of these two concepts reinforces their status as the vanguard of modern Memphis dining. By combining deep-rooted family traditions with a sophisticated understanding of contemporary hospitality trends, they have created a destination that honors the past while looking firmly toward the future of the American South.
