May 21, 2010

Profile: Josephine's Modern American Bistro in FLagstaff, Arizona


Profile: Josephine's Modern American Bistro
josephines flagstaff
Josephine's in Flagstaff, AZ
Photo courtesy: Anthony Cosentino
Examiner: What makes your establishment unique?
Chef Tony: We are located in a beautiful historic building converted from a homestead. On the National Historic Register for its architectural significance. The building is the first made with the local volcanic rock in Northern Arizona.

Examiner:  What is a little known factoid about your place?
Chef Tony: We are one of the only, if only that has a true wine cellar. The two foot wide volcanic rock foundation provides the ideal atmosphere for storing wine.

Examiner:  What is your specialty?
Chef Tony: Cooking everything from scratch from our salad dressing to the ice cream we put on our desserts.
Examiner:  What is your patrons' favorite thing about your establishment? What's your favorite?
Chef Tony: The two fireplaces in the winter and beautiful flowering patio in the summer. My favorite thing is the open kitchen which the patrons almost walk into when they come into the restaurant. I love the direct interaction with the customers.


Examiner: Anything new on the horizon that people can look forward to trying?
Chef Tony: We are going to be doing a brunch on Saturdays and Sundays this summer. I was a little hesitant to take it on but the more I think about it the more excited I become. I plan on making our jam from scratch and muffins and some other fun stuff.

Examiner:  What is the top thing you recommend visitors to your city do/see - besides your business, of course?
Chef Tony: Well the obvious thing to say would be to see the Grand Canyon but to be honest I haven't been there in years. If you like the outdoors Flagstaff has got it all. On a day like today I can either go up skiing at Snowbowl or go for a mountain bike ride or hike in Sedona. We have lakes to canoe in, canyons to hike, rocks to climb and trails to ride.



*This article is part of a new travel series profiling chefs, owners, managers and people behind the scenes of restaurants in the realm of Out West Food Review - Arizona, Utah, Colorado and New Mexico.*

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