ANDY LITTLE IS BRINGING BACK X|X:JOSEPHINE STARTING FEB. 23
Andy Little is reintroducing the popular X|X:Josephine weekend tasting menu to the 12South neighborhood restaurant beginning Friday, February 23. Available to 10 patrons Friday and Saturday evenings, the X|X:Josephine experience is a progression of 10 tasting courses, from snacks to dessert, created each weekend by Little.
“We’re excited to bring back this experience, as it’s so unique to Josephine,” says Little. “It’s a fun opportunity for our guests to step out of their comfort zones and try new dishes, and it’s a chance for me to step out from behind the kitchen counter and really get to interact with the diners and guide them through each course.”
A LOOK INSIDE THE MIND OF A CHEF
While the everyday fare at Josephine highlights seasonal ingredients and elegantly composed dishes inspired by American farmhouse cuisine, the X|X:Josephine menus will serve a direct connection to Little’s creative process. Each weekend’s menu will offer something new and different, exploring hyper-seasonal ingredients and novel cooking styles and techniques. Guests will be able to engage with Little and his team, who encourage diners to ask questions, offer commentary and provide feedback. Not only are these interactions a chance for guests to learn more about their food and the person behind the chef coat, it’s an opportunity for Little to learn what Nashville diners respond well to—or not—for the evolution of future X|X:Josephine menus and possible permanent additions to the restaurant’s everyday brunch and dinner menus.
THE FINE PRINT: FIRST COME, FIRST SERVED
In addition to regular dinner service, 10 ticketed seats for X|X:Josephine will be available for purchase each Friday and Saturday night. Whether you’re treating yourself to dinner for one or celebrating with nine of your friends, tickets are available in any increment until they run out (meaning don’t wait to purchase!). Tickets are $90 per person excluding tax and gratuity, pre-paid at the time of reservation, with the option of adding beverage pairings for $55. Tickets can be purchased by calling 615.292.7766.
X|X:Josephine will begin at 7 p.m. each Friday and Saturday evening, and guests should allow about two-and-a-half hours for the experience from start to finish. The menus are created based on available ingredients, so they are not released ahead of the dinner; however, please share any important dietary restrictions, such as gluten or lactose intolerance, when purchasing your ticket.
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.