If you want it done right, do it yourself. At Josephine, the patés and the wines are all made on the premises. Co-owners Jeanine Henson and Bob Zagar work the floor themselves, resulting in professional, knowledgeable, and caring service. They’re serving a short menu of French or French-inspired dishes that begins and ends with crêpes, but also includes onion soup, coq au vin, and beef bourguignon. Forget preconceptions about puny crêpes. At Josephine, an entreé crêpe is both filled and topped with goodies, and, with its sides, it's plenty for a meal.
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