Josephine's was opened in June of 2002. Named in honor of Chef Tony's late mother, the Flagstaff Arizona restaurant’s commitment to exceptional food, wine, service and atmosphere reflect the lessons she taught him. Chef Tony and his wife Marlene who manages the operations of Josephine's work together to bring the excellence in dining to Flagstaff. Chef Tony has been in the restaurant industry for over 20 years and always aspired to start his own restaurant. Serving as executive chef at Forest Highlands for six years, Chef Tony fully honed his expertise in the culinary arts. Chef Tony was awarded Chef of the Year by the Northern Arizona chapter of the American Culinary Federation, and also served as its president for 2 years. The fine dining restaurant is housed in the historic and beautiful John Milton Clarke home and is listed on the National Historic Register. The former home serves to create a comfortable and elegant atmosphere. The restaurant building is an ideal setting for all seasons due to its beautiful outdoor seating in a relaxing garden atmosphere as well as two interior fireplaces to keep cozy in the wintertime. There are several small rooms ideal for smaller functions and catering is always available. The Cosentino’s firmly believe in creating an exceptional fine dining experience through utilization of the finest ingredients available. The term ‘modern American’ is meant to reflect freedom from ethnic constraints. The restaurant menu features ingredients and techniques from many different cultures. Chef Tony uses the finest cheeses available such as Maytag blue cheese, Tillamook cheddar and Reggiano. No hydrogenated oils or margarine are used on the premise, only extra virgin olive oil and real butter. Local seasonal and organic produce is utilized whenever available. The menu is frequently updated to showcase the best produce and seafood the season has to offer. This also serves to keep things fresh while allowing the chef room for creative freedom. The wine list is continuously added to, in order to complement the menu to the fullest. Josephine’s also features a full bar with excellent cocktails, martinis and an extensive beer list. Quality is the number one priority at Josephine’s and is reflected in every aspect of the fine dining restaurant experience. Josephine’s quickly became a local favorite and was the recipient of much praise and accolades in publications such as Frommer’s, Let’s Go, Flag Live an was awarded a triple diamond award by AAA. In 2005 Josephine's was awarded with a Wine Spectator award of excellence. It was voted “Best New Restaurant” by Market Survey’s, as well as the Arizona Daily Sun. Josephine’s received a success award by the Small Business Association. Chef Tony himself was awarded the Chef of the Year award by the Northern Arizona chapter of the American Culinary Federation. The philosophy at Josephine’s Modern American Bistro is simple. Providing the customer with the finest quality foods, a wonderful atmosphere, and excellent service is Josephine’s recipe for success.
