What can you say about Andy Ticer and Michael Hudman except, “Man, do these guys get it!”
Whichever of the iterations on the theme most resonates with you (“Italian dining with a Southern drawl,” “Italian cooking, Southern roots”), the inescapable fact is that whether it's a beef and Cheddar dog in a pretzel bun with yellow mustard; an order of sweetbreads with peanut agrodolce; poutine with neckbone gravy; or an amazing burger topped with pickled lettuce, American cheese, onion, and mustard dedicated to one of the country’s best food writers, you’re going to have an amazing meal at Hog & Hominy. Now factor primetime pizza into the equation.
There are some nine pies on the menu, which are tended to in a painstakingly monitored oven on the side of the restaurant, among them the very enticing Red-Eye (pork belly, egg, Fontina, celery leaf, and sugo), I Like Meat (Porcellino's bacon, Canadian bacon, sausage, and pepperoni), and The LMB with heirloom tomatoes, pickled green tomatoes, basil, and ancholade (a purée of anchovies, crushed garlic, and olive oil). But the signature is the The Prewitt, with Fontina, tomato sauce, boudin, and scrambled eggs. Try it, Mikey. You’ll like it.
— Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015