Josephine

Chef Andy Little hails from Pennsylvania and is a classically trained culinary artist. He combines this varied background with the flavors of his adopted region to create unique brunch items like elevated sausage, egg and cheese sandwiches, and a namesake Josephine Benedict with poached eggs, scrapple, country ham, and brown butter hollandaise sauce that are unlike any other weekend menu in Nashville. The talented pastry staff offers up some fine donuts and pecan sticky buns to satisfy your sweet tooth.