The Grey Canary


Maddie Rhodes '18, Staff Writer

Andy Ticer and Michael Hudman did it again and no one in Memphis was surprised. The restaurant-creating duo, semifinalists once again in the Best Chef: Southeast category of the James Beard Awards for 2018, opened the Grey Canary in February. It has been nearly impossible to secure a table since. One of the perks of attending college in your hometown is subtly, and repeatedly, asking your parents to allow you to experience the latest and greatest local cuisine. Since my parents are also foodies and love supporting Memphis business, I have had the pleasure of dining at The Grey Canary twice.

The space is beautiful: modern but homey with plenty of unique views. From the booths you can see the Mississippi River and through the glass wall on the backside of the main dining room you can see the Old Dominick brews in progress. There is even a place to sit and view the kitchen while you dine. The front of the restaurant carries a downtown air with emphasis on seafood. It is complete with a large bar, which can get as crowded as the seating area, as well as an oyster bar.

The menu boasts half a dozen varieties of raw oysters as well as other dishes from the raw bar like the G Bone, complete with Old Dominick’s vodka. The menu is largely comprised of small plates meant to be shared among the table. The last few dishes on the menu are the larger entrees but I like to share those too because the more diverse the bites of Andrew Michael dishes, the better. A few of my personal favorites include the Misticanza, the Cobia and the Half Chicken. The Misticanza is a delightfully chargrilled salad which I get tossed in tangy vinaigrette, although it is normally served with buttermilk dressing, topped with warm, bitter toasted sesame seeds. The Cobia is seasoned with warming spices and served with sweet acorn squash, nutty, bitter endive and tangy charred grape vinaigrette. The Half Chicken may sound boring but it nothing short of delicious. It is served with salmoriglio—

pretty much a creamier, less oily Sicilian chimichurri—and a bed of crispy brussel sprouts.

If you have not dined in an Andrew Michael establishment yet I cannot encourage you strongly enough. They own Hog and Hominy, Porcellino’s, Catherine and Mary’s, Andrew Michael and The Grey Canary. Stay tuned because brunch at The Grey Canary is coming soon and you will not want to miss a bite.