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March 1, 2016

The beauty of printing a menu every day is being able to print a new menu every day. That type of fluidity allows for a constant flow of new dishes to compliment those that have solidified their place on the menu(here’s lookin’ at you, brussels sprouts)

Ideas may start...

February 18, 2016

Take a 3 minute break and check out some clips from February’s X|X:josephine.

Ring 615.292.7766 for reservations!

February 17, 2016

Here's a short video capturing a X|X:josephine service. Typically fueled by copious amounts of iced coffee in 8 qt. containers! I hope you enjoy watching this video as much as we enjoy putting the X|X experience together. Maybe you'll even grab a seat sometime at the X...

January 26, 2016

This video is a 5 minute, unedited, unfiltered look at the Josephine kitchen during tonight's dinner service.

I've always thought it was interesting how much emphasis professional sports teams put on 'watching tape' and wondered if the same idea could be transferred to...

August 30, 2015

'Be like a duck. Stay calm and smooth on the surface but paddle like hell underneath'.

This video from Charlie Blackburn introduces you to some of the people who are paddling like hell to keep Josephine smooth on the surface......I hope you enjoy their stories.

August 13, 2015

I grew up with Cope's Corn. I think everyone from central PA can remember a Thanksgiving casserole of Cope's corn landing on the table.  Simply put, it's 'one of those things'.  We all have 'those things', don't we? Foodstuffs that recall a sense of place or time for u...

August 2, 2015

Here's another short video with footage from our tasting table. Hope you enjoy it!

July 28, 2015


I was cruising the grocery store a couple of days ago and I spotted strawberries; still a little white and green on the tips and slammed into a clamshell. There was no way that if you opened that clamshell that you'd get any type of aroma and they were most certainly...

July 28, 2015

Not a day goes by that I don't see a great Nashville restaurant advertising for line cooks. Seriously; not a day. Nashville is hiring.

Karen and I moved to Nashville in August of 2013 after years spent working and cooking in the northeast corridor working in or around W...

July 15, 2015

This is a pretty great question and can be hard to answer. If you try and think back to the first piece of food you ever made, it is most likely a pb&j or tomato soup straight from the can. I've chosen to focus on the first dish I can remember making as a professional...

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