Josephine: As Good As Ever

By Robert Bruce | August 01, 2017
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If you’ve never had Andy Little’s brussels sprouts at Josephine, well, you haven’t experienced brussels nirvana. In an eclectic menu, with everything from beef tongue and Nashville hot scrapple to duck breast and rabbit, what appears to be a simple brussels appetizer is a standout. This delicious appetizer includes dried cherries, oranges, peanut vinaigrette and a rye crumb for a little texture. The result is one of the more memorable brussels sprouts dishes you’ll ever eat.

That attention to detail, and the ability to elevate such a simple dish, is why in just four years Andy Little has gone from a Nashville newcomer to a James Beard semifinalist in 2017. But all the success, including taking over at Prima this year, obviously hasn’t gone to his head. Josephine is as good as ever. Nathan Door, formerly of Marsh House, leads the kitchen as executive sous chef, while Little takes on the role of overseeing two restaurants. And the restaurant hasn’t missed a beat.

The menu is one of Nashville’s best. It’s thoughtful and filling, with a nice mix of comfort food for more straightforward eaters (try the Josephine steak) and plenty of options for more adventurous pallets (the aforementioned beef tongue is spectacular). But the food is just the beginning of the Josephine experience.

The wait staff is attentive, often going above and beyond what you would expect from most higher end restaurants. The space is open, bright and unpretentious. The wine and cocktail list is diverse. And, for this bourbon drinker, I was happy to round out dinner with a nice two-ounce pour of Weller Reserve.

Overall, Josephine is one of Nashville’s can’t miss dining experiences. In just a few years, Andy Little has taken his flagship restaurant from being the new kid on the block to the point at which we can’t imagine 12 South without Josephine. Do yourself a favor. Go there. Go there soon. And don’t forget to order those brussels.


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