Andrew Michael — Restaurant in Memphis

Went with a group of 10 for my first visit to this restaurant in years. I will admit that this experience was much better than my ones in the past which had caused me to avoid the restaurant for at least 4 years. We were seated on time and our server arrived and greeted us right away. Unfortunately, his timely greeting was about the only time he did an acceptable job. The rest of the evening was a series of long waits for drinks, water refills, correct orders (several initially wrong and then had to be redone which took way too long) and in the end some bill issues. So, while food seemed better this time, service was again not good. My wife and I started with two Misticanza, which were good but our server should have described the size before ordering. My wife then had the Maw Maw Ravioli which had a good flavor and texture, but nothing special. I had the $38 Halibut, which on the first delivery was tiny. In fact about half the size of the other person’s at my table. The server argued with me that it was not small, but when I saw the person in charge that night walk by I asked him and he said, “that looks like a half order, did you split with someone?” I said no and he took the plate away and said he would have another prepared for me. Unfortunately, that came almost 20 minutes later and when it did arrive it was both overdone and barely warm. I am guessing it sat under the heat lamp for some time before our server decided to or remembered to serve it. The one highlight of the meal was the wine list, which is excellent, and the wine that I selected for a group having a broad mix of meat, fish and pasta -- Caravaglio, "Nero du Munti," Corinto Nero, Salina-Sicily, 2020. Oh, one more thing, the cornbread and the focaccia are both very good, but far from free.

In conclusion, this restaurant continues to be a disappointment for me. Food is a bit hit and miss depending on the items and service has never been good on one...

Refined and hearty Italian. We enjoyed the ambiance, with dim lighting and tasteful decor. Our servers were warm and knowledgeable. Pastas were decently portioned and all dishes were flavorful but a bit over-salted. Best dish we had was the casonsei with butternut squash, brown butter, and sage, which almost gave me flashbacks to a similar dish I had in Bologna — I do wish the sage and brown butter came through stronger, but that might just be my personal preference. Grouper came a close second, nicely seared, and paired well with the cannelini beans. Though, we felt there were some slight quality issues; the middle (and thickest part) was initially undercooked and we had it replaced with another order after letting our server know. On the second time, the grouper was slightly over cooked, likely to ensure it wasn’t undercooked again. Not a big issue as the dish was delicious overall. Rigatoni was enjoyable, with nicely crisped pork belly to contrast the chewy al-dente pasta. Sauce was familiar but elevated with gentle and comforting heat from the serrano peppers and balanced well with some acid. Blue crab on focaccia with what I imagine is either broiled or blow-torched manchego and a creamy sauce was scrumptious; chunky crab meat layered over nicely toasted and buttered focaccia. Manchego was slightly pungent. Definitely a better value for quality and quantity than another high-end restaurant I will not name in the area. As a self-proclaimed garbage disposal machine with a low floor and high ceiling for food, AM is one of the few restaurants I think I’ll revisit in Memphis and would...

The food was good. The service was very very bad. The server basicly was not there, zero care about us. I had empty cup for a while. Appetizers was ordered and than he disappeared and even when we let other employees know that we want to order more its took him a very long time to come to us. This is not what is expected from this restaurant. I was also very disappointed with the shift manager (I guess he was the managar, blue button down shirt running all around). I seen him walking around from the kitchen to the bar, bring ice, opening bottles etc.. He forgot that he's main job is to make sure he's customers will be taken care of. I like good restaurants, and I go to a lot of places. The managers always go around the tables to talk with the diners to make sure they taken care off. But If you got to a point that out of the 20 people you have you need to be one that dealing with the ice than there is a big fundamental problem there. Regarding the atmosphere, no one like to sit in a dark room, with dark walls and eat dinner under a dimmed low light. People want to be able to see their food.

Bathroom ceiling was never cleaned I think in 12 years.

They have amazing outdoor area to sit which was closed. In my opinion, having people to sit outside in the evening will give them way better experience than sitting in a dark room. I belive this place can be great, and I want to revisit this place in the future hoping it will be better.

Meanwhile there are far better options in Memphis for fine dining than this...