SERVES 4–6
inspired craft beers — on tap, and in dishes that make up a short but creative menu of bar food. The Five Beer Burger — bun, patty, pickles, ketchup and the Southern condiment known as
Comeback Sauce are each made with a different house brew — is brilliant. And the place is pretty cool too, with vintage music posters on exposed brick walls and a stage where local musicians perform. According to founder and owner Christian Spears, ten years ago there was only one craft brewery in Tennessee, now it's the fastest growing industry in the state. And says Spears, good beer deserves good food.
I find more good food at Josephine, a casual yet sophisticated establishment that is buzzing with activity on a weekday evening in Nashville's 12 South district. The décor is sleek and eclectic, with black and white tile floor, a large central bar and long dining tables made from refinished bowling alley lanes. The style of cooking, described by chef Andy Little as “modern American,” is a glorious celebration of tastes and textures.
A tangle of braised beef tongue with caramelized onions and horseradish, rich and unctuous, is balanced with a salad of sugar snap peas, peaches, ricotta and mint. A summery dish of cucumber, sweet onion, yuzu and garden herbs is as pretty as a picture, and light on the palate. A fat pork chop gets a sorghum vinegar glaze and a topknot of charred slaw. On the side, Bibb
CREAM the butter and sugar. Add the molasses and egg and beat lightly. Mix in the dry ingredients and chill the dough for an hour.
PREHEAT the oven to 350°F.
PINCH off 1-inch pieces of dough and roll into balls. Roll in sugar then flatten with the bottom of a cup.
BAKE the cookies in the preheated oven for 6 minutes.