Raise a Beer in the New Year at Josephine’s Dogfish Head Beer Dinner, Jan. 26

NASHVILLE, Tenn. – Contemporary American restaurant, Josephine will host Delaware-based Dogfish Head Brewery for a special beer dinner 6 p.m. Jan. 21.

Guests will enjoy seven Dogfish Head beers, including the brewery’s limited-release flagship brew, 120 Minute, thoughtfully paired with six courses created by Andy Little.

The price is $125 per person, which includes gratuity. The dinner is capped at 26 seats. Reservations can be made by calling 615-292-7766.

ABOUT JOSEPHINE

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. 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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