Old Dominick Distillery
Chef/restaurateurs Andrew Ticer and Michael Hudman will operate a restaurant in Old Dominick Distillery.
The restaurant, slated to open in late November or December, will be on the North side of the 50,000 square-foot facility at 305 South Front Street. Windows in the 100-year-old warehouse will overlook the Mississippi River.
Restaurant construction has begun and is expected to be completed before the end of the year.
Ticer and Hudman, owner of Andrew Michael Italian Kitchen, Porcellino’s Craft Butcher, Catherine and Mary’s and Hog & Hominy, were finalists for this year’s James Beard Foundation Awards Best Chef Southeast. They were Food & Wine magazine’s Best New Chefs in 2013.
The chefs and beverage director Nick Talarico will cater a private dinner Friday June 23 at the distillery. Accompanying the menu for the dinner, created for the evening by Ticer and Hudman, will be craft cocktails made with Old Dominick vodkas and the award-winning Memphis Toddy.
The dinner will be held the night before the distillery’s “Memphis Spirit Returns” grand opening celebration, which will be open to the public. The event, which will be held from 2 to 7 p.m. June 24, will commemorate the 150th anniversary of when Old Dominick Whiskey and D. Canale settled on Front Street.
Jose Gutierrez from River Oaks, Felicia Willett from Felicia Suzanne, Kelly English from Restaurant Iris and Second Line and Patrick and Deni Reilly from Majestic Grille will prepare food for the June 24th event. Craft cocktails will be created by Memphis bartenders Brad Pitt from Germantown Performing Arts Centre, Miles Epley from Cafe Society, Daniel Lynn from South of Beale, Colby Jones from Catherine and Mary’s and Dan Price, creator of Undercurrent Memphis.
Tickets are $30 per person and are available at olddominick.com.
Old Dominick Distillery opened May 1. “We’re in distribution at all your favorite local liquor and wine shops and your favorite bar,” said Old Dominick director of sales Clark Schifani.
