Josephine
American restaurant · 8th South
2316 12th Ave S, Nashville, TN 37204
Highlights
Modern American eats with Southern flair, cozy leather banquettes, and inventive seasonal dishes inspired by Pennsylvania Dutch roots.
Modern American eats with Southern flair, cozy leather banquettes, and inventive seasonal dishes inspired by Pennsylvania Dutch roots.
"Josephine will not be renewing its lease in 12 South, with its last day of service on December 23rd. Head chef Andy Little has earned two James Beard Semi-Finalist Best Chef (Southeast) nods. The restaurant has welcomed numerous guests over 10 years and aims to leave Nashville improved." - Jackie Gutierrez-Jones
"The cozy bar at Josephine on 12 South always feels friendly and inviting. Chef Andy Little’s Pennsylvania Dutch roots shine through in the maple-glazed long johns and the rotating seasonal menu (don’t miss the BLT when Cherokee purple tomatoes are in season). All of which is served with signature Southern hospitality." - Clara Wang
"Swift is also an avowed fan of the nearby 12 South neighborhood, so make preshow dinner reservations at Josephine." - Kellie Walton
"Josephine is one of the neighborhood’s most elegant dining options. Led by Andy Little, the restaurant takes a seasonal approach in celebrating the chef’s Pennsylvania upbringing as well as local flavors, resulting in clever mash-ups like Nashville hot scrapple wraps. The Josephine whole chicken for two is a dinner staple, and you’ll find highlights like a cheesesteak at weekend brunch." - Kellie Walton, Alex Hendrickson
"With Persian rugs, deepmaroon banquettes, and antiqued mirrors along the wall, the dining room here feels warm and calm. Chef Andrew Little imparts his Pennsylvania Dutch roots with Tennessee flavor and ingredients, calling the cuisineAmerican Farmhouse. Diners might begin with favorites like freshly baked soft pretzels with brown butter mustard and brussels sprouts andcherries with orange and peanut vinaigrette. Classically composed main dishes include rabbit with dumplings, duck, pork chop, and whole chicken for two. Pastry chef Kayla May offersseasonal creations for dessert, and don't miss her sticky buns with pecan, orange, and cardamom at Sunday brunch."
