Celebrated New American restaurant Café Josie
is proud to announce its new executive chef, Todd Havers
. Chef Havers
, an integral component of Café Josie
’s success over the past five years, is a graduate of Le Cordon Bleu and holds the unique distinction of having honed his skill set alongside both longtime chef / founder Charles Mayes and former executive chef Brandon Fuller. Accordingly, Café Josie
has unveiled its spring menu, which highlights Havers
’ cooking style that emphasizes fresh, new and artistic plates.Originally from West Texas, Havers
spent much of his early years outdoors, hunting and fishing. He found a passion in food at an early age, cooking with his mother and grandmother; avid cooks who relied heavily on their garden for produce, long before farm-to-table became a term. After moving to Austin, Havers
began working at Café Josie
, furthering his passion for true local cuisine. Five years later, he’s now creating a playful, Texas-inspired menu using the best locally sourced, seasonal ingredients.
In the continued progression of a restaurant that is almost 20 years old, Todd Havers has played a key role in both the development of the cuisine, and the style of food that we create and serve,” says Café Josie
owner Cody Taylor
. “His tenure here has provided him with invaluable insights to who we are and where we are going. The excitement and inspiration that is moving through the cafe is unlike anything I have felt in my ten years here, and I couldn’t be more confident in the overall experience that our patrons — whether long time regulars or first-timers — will enjoy when they dine with us.”
New additions to Café Josie’s dinner menu include small plates such as Beet Terrine ($10), with frosted hazelnuts, chèvre, orange and baby greens; Smoked Trout Salad ($12), with couscous, greens, red onion, feta, harissa and candied grapefruit, and Fried Gulf Oysters ($14), served with cilantro lime aioli, honey chipotle, manchego cheese and house-made tortilla strips. Just-unveiled entrées include Seared Grouper ($29), with roasted fingerlings, grilled beech mushrooms, potato purée, chives and Meyer lemon crème fraîche; Smoked Brisket ($25), with charred onion purée, molasses jus, green garlic potato salad and Grilled Bok Choy ($17), plated with charred eggplant purée, Meyer lemon emulsion, baby carrots and confit cherry tomatoes.