PRESS + PRAISE
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The Tennessean’s Renuka Christoph writes “the figs are a great starter, filled with a blue cheese mousse and topped with sherry caramel and Marcona almonds. While the housemade pasta dishes are great options, the glazed short rib is heavenly. It offers a rustic taste, with a blend of flavors from Anson Millos farro piccolo, lemongrass, and pickled chilies.”
Charleston City Paper Writes “first course choices including Great Lakes smoked trout dip, a little greens salad, or a carrot, ginger, and apple soup; second courses including crispy baked polenta, hand-cut pappardelle, or black Angus hanger steak; and either hazelnut chocolate cake or vanilla crème brulée for dessert.”
Charleston City Paper’s Connelly Hardaway writes “Jill Cohen, owner of Josephine Wine Bar, thinks that wine bars are a natural progression of a growing city. A Chicago native who has traveled the world, Cohen fell in love with wine bars in Paris and other metropolitan cities, and she knew one day, when the time came to open her own place, she'd want to create a space she'd like to visit.”
The Post and Courier’s Hanna Raskin writes “the food at Josephine will be prepared by Shaun Connolly, who in 2016 left his last executive chef job in Chicago to visit Asia. Prior to his trip, Connolly led the kitchen at Presidio; he’d also worked at Epic, Moto and Nightwood. According to a press release, he will bring his “Great Lakes influence” to the site of the former’s Ernie’s, the peninsula’s last bean joint, in the form of whipped goat cheese with melon, tomatoes and sweet corn; pappardelle with duck carnitas and chicken a la plancha.”
“Chef-driven French wine bar in downtown Charleston. A new breed of wine bar, Joséphine combines elevated food and approachable wines & cocktails in a relaxed friendly setting.”
Wine Enthusiast’s Nils Bernstein writes “Executive Chef Shaun Connolly’s refined comfort food not only complements the wine list, but sometimes uses it, as evidenced by Sherry-roasted beets with pickled blueberries and pistachio vinaigrette, and hand-cut pappardelle with wine-braised short ribs ragù.”
ABC 4 News’, Sydney Gallimore writes “A new entry into the Charleston culinary scene, Josephine has quickly become one of my favorites. Their wine list is impressive enough to impress even the pickiest of oenophile, and for the wine illiterate (aka me), they’re happy to work with you to find the perfect bottle to fit your tastes.”
Delight in the company of friends over a French varietal in a new spot on Spring Street. We take you behind-the-scenes of Josephine Wine Bar.
Eater’s Erin Perkins writes, “a “wine-friendly” menu from chef Shaun Connolly (formerly of Chicago restaurants Nightwood, Moto, and Takashi). Examples provided in the press release include: “Black Pepper Whipped Fromage de Vache with melon, cucumber, tomatoes, and sweet corn; Pappardelle with duck carnitas, serrano, kale and spicy duck jus; and Chicken a la Plancha with leeks, capers, olives, grapes and sherry jus.’"
Mary Scott Hardaway writes “Josephine Wine Bar sommelier Ashley Broshious understands this and knows that drinking wine is as much an art as it is a celebration, a learning experience for everyone involved. "It's not just a bar that throws out good drinks," she explains of the new concept at 64 Spring St., ‘we're all teachers.’”