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Ruta Smith

This Spring St. beauty is all about the vino, but the focus on food means you can enjoy a full meal here, too. Executive Chef Shaun Connolly, Bar Manager/Certified Sommelier Melissa Yard, and General Manager, Max Glenn work in tandem, serving beaucoup Old World pours alongside, fresh, seasonal bites. They source from local farmers and purveyors including Low Country Creamery, Abundant Seafood, Fili-West Farms, and more.

Restaurant Details

Formerly the home of low-key, lima bean nirvana joint Ernie's, 64 Spring St. has been utterly transformed inside and out. The once-humble space is modern, but welcoming, with parquet floors, a large marble bar, and a wine bottle-covered wall presumably adorned with the good stuff. While wine is the angle, the menu stands on its own, with an array of thoughtful small plates from chef Shaun Connolly, formerly of Chicago-based Moto, Nightwood, and Takashi. The ricotta cavatelli is a beautifully comforting dish. Seemingly subscribing to The Parisian Diet, this is no doubt a fair demonstration of how much we're supposed to eat. Joséphine offers 11 cocktails, eight beers, and 20 wines by the glass, not to mention three non-alcoholic bespoke sodas. In keeping with the clear Parisian leanings, the by-the-glass and bottle options skew predominantly French, with a few "Rest of the world" varietals in the mix. — Vanessa Wolf

Hours: Mon.-Wed. 4:30-10 p.m. & Thurs.-Sat. 4:30-11 p.m.

Bar Details

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