Move somewhere there’s a lot of cranes, was the advice Chef Andy Little received form a friend when looking for a city for his next restaurant. And the year-old Josephine on 12th South seems to be benefiting just fine from the explosive growth in Music City. Little, from Pennsylvania, serves up some of his favorite Mid-Atlantic food combined with Southern influences. Scrapple, a Pennsylvania Dutch favorite, is a mush of pork scraps and trimmings combined with cornmeal, and spices that is sliced and fried. Little’s version is reimagined with toasted dried corn and served with a chow-chow vinaigrette. Esquire magazine’s Josh Ozersky calls Little’s scrapple one of the best things he’s ever eaten.
