NASHVILLE, Tenn. – To celebrate the holiday season, Andy Little is bringing back the X|X tasting menu at popular 12South neighborhood restaurant, Josephine, 6:30 p.m. Dec. 15-16.
The 10-course tasting menu, which will be prepared and narrated by Little, will feature creative spins on traditional holiday dishes with the option to add beverage pairings curated by Josephine general manager Karen Little. Only 10 seats will be available each night, so those interested are encouraged to make their reservation early by calling 615-292-7766.
Pickled red beet quail egg and caviar
Spiced peaches wrapped in charred cabbage
Salted chestnut funnel cake, brown butter powder
Smoked Acorn Squash
Almond, sage, chanterelle mushrooms, sorghum
Country Ham and Brown Butter Soup Dumplings
Mini Potato Rolls and Cope’s Corn Bread
Pretzel sticky bun mustard caramel
Oyster, caviar, crispy pastry
Pommes paillasson, charred radicchio, orange
Nashville ‘Spiced Round’
Truffled pain perdu, carrot, ginger
Doe Run Seven Sisters ‘Cheese Ball’
Sour cream ice cream
Chocolate and peanut brittle
Shoo fly cake
Muddy’s gummy caramels
The price will be $90 per person with the option to add beverage pairings for an additional $60. Reservations can be made by calling 615-292-7766.
Josephine is a contemporary American restaurant featuring farmhouse cuisine located in the vibrant 12 South neighborhood. Opened in 2013 under Nashville-based restaurant group Community Hospitality and led by chef Andy Little, Josephine's dinner and brunch menus focus on simple, classically composed recipes accompanied by a small but carefully selected wine and signature cocktail list in a soft industrial space that emphasizes a sense of home. Little’s expertise and dedication to cooking—not just by the seasons, but by the day—has garnered him praise for the food he serves and the innovative and inspired way in which it is presented. Perfect for everyday dining or special occasions, Josephine is an experience that carries an air of ease; a great time that takes care of itself. For more information, visit www.josephineon12th.com.
ABOUT ANDY LITTLE
After moving to Nashville in 2013, Andy Little has made a name for himself in one of the South’s rising culinary scenes. Gaining James Beard attention as a semifinalist for Best Chef Southeast in 2017, Little established his first Nashville restaurant, Josephine, as one of Nashville’s leading restaurants and is poised to do the same for PRIMA, for which he took the reins of in June 2017. Chef Little’s cooking revolves around roots, whether they are the turnips and carrots he plucks from the ground or the historical recipes he notably revitalized during his tenure in the Pennsylvania Dutch farm country where he grew up. Seasonal and spontaneous, Little’s ground-to-gourmet plates create a visceral experience, always meant to tell a story behind the meal. Today, Little has refined these principles and created a style of cuisine that is unique to Nashville where he blends classical French training with regional raw ingredients while exploring the Pennsylvania Dutch foodways of his youth. For more information, visit www.chefandrewlittle.com.
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