“The goal at Josephine is to provide a remarkable dining experience while maintaining a sense of place and ease of going out. We do our best to source from producers who provide a great work environment, are constantly pointing staff toward new educational experiences, and doing demos to help educate our community about food. As we are buying what we can from local producers we are impacting their economies and reducing the impact on the environment. We are always looking at ways to reduce food waste and, when the seasons allow it, vegetables make up a large part of the Josephine menu.”
Nashville hot scrapple; whole chicken with kale and crispy potatoes; warm seasonal cobbler with ice cream.
Working closely with local suppliers, Chef Andy Little and the team at Josephine bring Pennsylvania Dutch cuisine to the upper south. Inside a candlelit, convivial room, Little embraces his roots through his dishes (the hot scrapple says it all), as well as his new home with strong partnerships in the Nashville community.
“We are very dedicated to buying produce from boutique growers, thus helping them explore different products“, Little says. For example, the restaurant is involved with an urban farmer who is growing heirloom seeds from the Pennsylvania Dutch area where Little grew up, in hope of bringing some of these flavorsome crops to Middle Tennessee.