Germantown’s dining scene is getting a double shot of Andrew Ticer and Michael Hudman. The Memphis duo is opening two new restaurants under one roof, with Josephine Estelle taking over the first floor and Rosie’s Tavern landing upstairs. Both spots are scheduled to debut over Memorial Day weekend in a new outparcel at The Standard Germantown, bringing the pair’s signature style out to suburban Poplar Avenue and marking a notable expansion beyond their long-standing Memphis base.
As reported by the Memphis Flyer, the two concepts are built to feel very different. Josephine Estelle will focus on a pasta-forward, sit-down dinner experience downstairs, while Rosie’s Tavern upstairs will lean into a cocktail-forward tavern vibe. Both are named for the chefs’ and partners’ daughters. Chef Andy Ticer told the paper that the setup lets guests “do two totally different vibes” in the same building. Interior designer Karen Billions has given each floor its own look, and the Flyer notes that Walt Stallings will serve as executive chef at Josephine Estelle, with Jaik Hunt as chef de cuisine at Rosie’s Tavern.
Where It Will Sit
The restaurants occupy a new two-story outparcel at 6695 Poplar Avenue on the Poplar/Kirby corridor, part of The Standard Germantown development. Permitting and buildout activity for the project were detailed by the Memphis Business Journal, which reported that developers filed commercial alteration permits for the space last year as the project took shape. Local business coverage has followed the site as plans evolved for a high-profile restaurant tenant in the new retail node.
Menus And The Vibe
According to the Memphis Flyer, Josephine Estelle will lean heavily on handmade pastas, helped along by a dedicated dough room that the team says they have wanted for a while. The menu will also feature small plates, antipasto selections, and arrosticini on skewers. Diners will reportedly be able to watch pasta being made through an interior window, and the house bread is described as a decadent mash-up of focaccia and garlic bread.
Upstairs, Rosie’s Tavern is aiming for a late-night bar feel, with a raw bar, steaks sourced from Marshall Bartlett of Home Place Pastures, clarified-butter fries, and an expanded burger lineup that brings back the former Bishop burger under a new name. The idea is to give guests an upstairs hangout that plays differently from the more formal dinner service below, without having to leave the building…