A top Jackson chef is changing the face of the area dining scene this year, with simple but sophisticated fare crafted from superior ingredients. Michael Greenhill was fundamental to the success of local staple Walker’s Drive-In, and now he is striking out on his own with Josett, an elevated restaurant experience that foodies won’t want to miss.
Josett-a portmanteau of Josie and Scarlett, the names of Greenhill’s two daughters-will be opening on the ground floor of the Fondren 3000 building. The restaurant’s 4,100 square-foot space at 3000 old canton road suite 105 will have seating for approximately 100 customers and a 10-seat bar.
Chef Greenhill was kind enough to speak with What Now Memphis about launching Josett-the inspiration behind the concept and the path he took to opening his first restaurant. It is a story over 2 decades in the making. “I’ve been in the industry for 25 years,” he explains, adding that while he was offered the chance to purchase Walker’s, he wanted the opportunity to build something uniquely his. “I couldn’t purchase somebody else’s success. I had to open my own spot and create my own brand, create my own restaurant. I know it’s time. The sale of Walker’s made me push out to do it. It’s always been a dream of mine.”
Josett will allow Greenhill the opportunity to put his own unique stamp on the area food scene. He explains: “Josett is first of all designed like nothing else in town. I envision it being old world, dark, lots of dark green, gold, wood floors, some red for warmth.”
Greenhill is modelling aspects of Josett on formative memories of youthful restaurant visits. “I remember growing up and going to old steakhouses with my dad and I’ve always liked that dark, cozy atmosphere.” he says. “Josett will have lots of velvet booths. It kind of reminds me of the ‘Shining’ bar. Very high-end.”
Indeed, this high-end atmosphere will perfectly complement Greenhill’s delicious and meticulously prepared cuisine. He explains some of the care he will be putting into his dishes, saying: “I source the best I can get. All my scallops are coming from Maine directly-they overnight ship them. I’ll be using strictly Australian Wagyu beef…all fresh Gulf seafood delivered daily. I source the best and give my customers the best.”
Of course, future visitors are hungriest for details about the menu, which Greenhill generously provided, describing his basic vision as: “Classic dishes done right. I love to cook and simplicity is best.”
Greenhill kindly allowed What Now Memphis to peruse the finalized menu, which he explains has been in development in his mind for quite some time. “I’ve been working on the menu for years, just knowing I was going to open up a place someday,” he states.
Josett’s offerings are certain to make mouths water. Guests will be able to choose from a range of delicious dishes, including domestic lamb rack with crispy feta potatoes, pickled onion, arugula, mint tzatziki, maderia wine sauce, a Green Goddess salad made of romaine, napa cabbage, sweet peas, cucumber, Vidalia onion, Manchego, lava salt and soft herb dressing, and Texas redfish with parmesan grits, roasted sweet corn-tomato-basil salad, jumbo lump crabmeat and garlic herb butter, among many other delectable offerings. Diners will also be able to enjoy Foie Gras, sweetbreads and octopus.
Josett’s beverage program will provide customers with plenty of drink options. Greenhill explains that Josett will feature a “Wine room, with a lot of French and West Coast bottles, so old world and new world. We’ll have craft cocktails-we’re doing classic cocktails. It won’t be a huge list, but we will have a full bar with a cocktail list, probably over 125 bottles of wine to choose from, and some local beers. We’ll have a good selection of rum and tequila and some small batch bourbon.”
Area foodies will be able to check out Josett for themselves before the year is over. Greenhill aims to be customer-ready by early-to-mid November.
