Josh Floyd, a restaurant industry veteran with more than 15 years’ experience in the business, opened Josephine, his first restaurant concept in the heart of historic Avondale on Wednesday, Nov. 30.
Named after his paternal grandmother, Josephine is a vision born from fond family memories, inspiring travels and countless conversations. Floyd will bring big, bold new life into the former space of Barrique Kitchen & Wine Bar, located in The Shoppes of Avondale at 3563 St. Johns Ave.
For this project, Floyd took a hands-on approach and designed the restaurant himself along with his partner, Nicole Prieto.
The duo consulted with Fitz Pullins, a local interior designer and owner of The Inventory Room, to cultivate a special ambiance for each dining room through unique color palettes and one-of-a-kind pieces that are featured throughout the space.
The Opus Group, a Jacksonville-based design build contractor, shared their expertise by managing the restaurant buildout and overseeing the project from start to finish.
The 5,200-square-foot venue will offer seating for 100 guests, including four different spaces: the main dining room, bar, lounge and private dining room.
The art and design elements showcased throughout Josephine are created by local artists and makers that lend to Josephine’s polished, yet hand-finished feel and natural femininity. Statement pieces such as bespoke Italian Murano glass chandeliers and vintage Parisian streetlamps, can be seen throughout the restaurant, lending to the elevated aesthetic and warm atmosphere.
Through a deliberate and collaborative process, Natalie Soud Studio, created Josephine’s brand identity, including the logo and other visual elements, like an illustration of Floyd’s grandmother that you see digitally on Josephine’s website and social media channels, as well as in person through printed marketing collateral.
“I’ve been fortunate to travel to some incredible places and have always been inspired by my culinary experiences along the way,” said Floyd. “When I decided to pursue my dream of opening a restaurant, my main goal was to bring elevated hospitality in a space that piques all five senses. I think we’ve accomplished this with Josephine, and it’s an honor to be able to share our vision and first-ever restaurant concept with the Jacksonville community.”
At Josephine, customers can expect best-in-class dining, with the front of house and back of house working in tandem to welcome guests and provide impeccable food, drinks and service.
Executive Chef Zach Preece and Chef de Cuisine John Magsino have created an Italian-American menu centered around handmade pastas and seasonal, local ingredients with a zero-waste approach to cooking.
The dessert and bread program will be executed with the assistance of Nickey Boyd, Josephine’s pastry chef. To complement the food menu, beverage director Shannon Michelle has created a cocktail menu dedicated to the Italian art of drinking, including a spritz and negroni section.
Josephine will also offer a curated assortment of Old and New World wines, craft beer and inventive zero-proof options.
Emily Scott brings her talent to the Josephine team, serving as general manager, and spearheading the restaurant’s events and catering program.
As with any neighborhood restaurant, Josephine will be open seven days a week, offering dinner from 5 to 10 p.m. Monday-Saturday and 5 to 9 p.m. Sunday, daily Aperitivo Hour from 3 to 6 p.m. and late night menu offerings on Friday and Saturday from 10 p.m. to midnight.
Private dining and catering will be a focus for Josephine’s team and in the weeks to come, weekend brunch and lunch will be launched.
