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What to Try:
Candied carrot soup; grilled rainbow carrots Candied carrot soup; grilled rainbow carrotsBeef cheeks with horseradish risottoOlive and Sinclair chocolate ganache tart
Drop into Josephine at lunchtime on a Monday and you'll likely find business-y types sitting elbow to elbow with ladies who lunch sipping on midday glasses of champagne. At night, the room switches over to a social, relaxed spot where friends meet at the bar, a large party might be toasting from a long table near the window, and couples can share an intimate corner nook (request table 15 for the best seat in the house). It's the kind of joint that offers something for just about everyoneand right now, it's clearly where everyone wants to be.
Opened in December by restaurateur Miranda Whitcomb Pontes of Burger Up, Josephine adds an accessible, upscale-casual option to the mix of restaurants in 12 Southan unpretentious place to gather, with thoughtful drinks, a well-curated wine list, and food that will keep diners coming back.
Despite being newly built in 12 South Flats, the space has a lived-in quality, as though folks have been socializing and being seen here for years. The tiled floors, antiqued mirrors, and thickly cushioned banquettes feel like they're straight out of a brasseriethe overall effect is warm and inviting. From the U-shaped bar, which anchors the space, guests can see straight back to the kitchen, where chef Andrew Little and his crew are usually heads down and hard at work.
Chef Little has roots in the Pennsylvania Dutch region and has brought many Northeastern influences to this menu. There are pretzel rolls and, at lunch, a gamey play on the Philly cheesesteak, made with thinly shaved grilled beef heart. You'll find spaetzle and lobster toast, too. Little is inspired by what's available locally and puts the spontaneity of seasonal items on the plate.
Vegetable dishes are generous servings meaning you can create an appetizer or small entrée out of Brussels sprouts charred with bits of orange and dried cherry or grilled rainbow carrots that get an unexpected layer of heft from crunchy bits of granola laced with curry and a drizzle of buttermilk vinaigrette. The Noodles and Dumplings section usually includes good-sized portions of potato dumplings, agnolotti, or spaetzle, layered with pastrami-cured pork belly and grain mustard. Each is paired with a sauce or meat, marrying ethereal pasta-like shapes with notes of sweet and sour. Heartier dishes can be found under Meats and Fish. Little likes to celebrate lesser-known species like triggerfish, porgy, and wreckfish. There's also a version of steak frites and beef cheeks with an addictive bite of horseradish mixed into the risotto. For dessert, opt for local flavor with an Olive and Sinclair chocolate ganache tart.
2316 12th Ave S.; 615-292-7766; josephineon12th.com