New Cooks in the Kitchen at Josephine House
Chef Jen Jackson has left the Josephine house and the chic Clarksville eatery's kitchen has been taken over by a collection of the talented cooks at Jeffrey's.
At this popular spot in Clarksville, chef Rebecca Meeker, restaurateur-chef Larry McGuire, and pastry chef Alexandra Manley work with Libbey Goldberg, the new forager for both venues, to produce delicious simple cooking & baking based on the availability of the best local and national products. Goldberg, formerly of Berkeley's Chez Panisse & Oakland's Camino, sources from both local producers and the best small farms, mills and ranches around the country, for the culinary team to incorporate into the daily lunch, brunch and snack menus.
These eclectic menus feature everything from an Alsatian tart (potato, lardoons, rosemary, and Parmesan with a green salad) and a faro and porcini mushroom salad (arugula, gouda, marjoram, and balsamic) to carefully procured charcuterie and cheeses on the beautiful veined marble counter, which also features brunch pastries, wood oven baked breads, and desserts created by Manley. The cottage's tiny kitchen turns out a wilted kale salad with Texas pears, chèvre, and pecans tossed with sherry vinaigrette; sweet potato beignets with Serrano and honey glaze; a manchego grilled cheese with red onion jam, blistered shishitos on toasted sourdough; curried Gulf red snapper with charred eggplant and okra, couscous, and pickled raisin; and a Josephine House burger with cheddar, tomato aioli, and roasted onions on a house-baked bun.
McGuire and business partner Thomas Moorman are the driving force of McGuire Moorman Hospitality, the group behind Lamberts Downtown Barbecue, Perla’s Seafood and Oyster Bar, Elizabeth Street Café, Fresa’s Chicken al Carbon, and Clark’s Oyster Bar.
For more information on Josephine House, visit josephineofaustin.com or call 512.477.5584.