January 2013
Josephine’s Modern American Bistro has been serving delicious food to devoted guests since 2002. The big appeal is as tried and true as the historic home on the hill and the classic fare on the menu. The restaurant is chef-owned, so the food is forefront. “We also have a unique atmosphere in town,” said Chef Tony Cosentino. “Others have to create it, but our house with its garden patio and porch, two fireplaces, coffered ceiling, diamond sash windows and wainscot paneling are built in. And our warm, homey ingredients served with a twist invite people to relax and have a good time. That’s the big appeal.”
Once the home of John Milton Clark, the Craftsman bungalow just above downtown Flagstaff is faced with native volcanic malpais. Built in 1911, several noteworthy families have owned the residence, which is listed on the National Register of Historic Places. And Cosentino is notable in his own right. Working under good cooks, he gathered experience as Executive Chef at Forest Highlands and l’Auberge Restaurant in Sedona.
Josephine’s menu is comfort-food driven. Everyone has mouth-watering memories of meals that tug at us, especially in the winter months. Perhaps, that is why entrees like Diablo Shrimp Macaroni and Cheese with its seashell pasta in smoked Gouda sauce, topped with sun-dried tomatoes and pickled red onions and wild Mexican shrimp retains firm footing with diners. By the way, Cosentino recommends a Noble House Riesling to drink with your mac and cheese. The meal becomes satiation with a zing Mom never considered.
Alongside the popular menu items, seasonal showstoppers arrive with the harvest produce. Southwestern influences are natural, too, and expected by tourists and locals alike. In fact, at any point, Josephine’s has 15 to 20 types of chiles in the kitchen.
The cold months are the perfect time to think cozy with Josephine’s “Local Love Menu.” “In the winter, it’s about locals,” Cosentino said. “They pay the mortgage, and it’s our thank-you to them. The three-course meal we offer Monday through Thursday keeps the kitchen motivated and the front of the house busy.” Local Love was so popular in 2012 the weekday crowds outnumbered the weekend. So, like any great idea, it’s back.
“Local Love 2” features a choice of appetizers, entrées and desserts for $25, with new offerings each week. A highlight of winter dishes includes maple glazed, roasted acorn squash with pancetta vinaigrette. The splendor of spliced squash boasts a balsamic reduction drizzle that begs to be daubed with bread. A soup de jour of squash and apple or Shrimp Tacos certainly could tempt the taste buds as well.
Entrée choices could feature an ever-popular petite filet verde, charbroiled and topped with wild mushroom green chile sauce and served with pepperjack sweet au gratin potatoes. Or go vegetarian with the chile relleno. The roasted poblano is packed with hearty butternut squash and quinoa and topped with goat cheese. The slight heat of the chile is cooled by the rich sauce and the whole of it is strewn with pomegranate seeds. This typical Oaxacan dish of chile, cream and bright red fruit is turned on its head with the surprise filling.
For dessert, it’s difficult to pass up chocolate of any kind. If that’s the case, try the flourless Mexican chocolate torte. The dense slab of chocolate is roofed with ground almonds and slivered berries and nestled on a patterned palette of cream and raspberry puree.
Mornings also become events at Josephine’s, which began serving brunch a little more than a year ago. The gourmet breakfast option is popular and a good value, considering the culinary aspects. Biscuits from scratch in the eggs benedict and house- smoked salmon make for a creative and upscale take for weekend mornings. Regardless of the mealtime at Josephine’s, the food is about comfort with something unexpected thrown in for good measure. It’s difficult not to love. NAMLM Gail G. Collins
Learn more at www. josephinesrestaurant.com