About Restaurant Josephine
Tucked into the historic Odd Fellows No. 7 Lodge, a stately brick building that dates back to 1894, Restaurant Josephine was designed to embrace the rich history of the Sierra Foothills and bring a bit of Old World charm to “Midtown Auburn.”
Restaurant Josephine takes its name from two very special people. Our logo features the signature of Eric’s Lithuanian great grandmother, Josephine, from her Ellis Island immigration papers, and she is also the namesake of Eric and Courtney’s daughter, Josie. The border of the restaurant logo is inspired by Eastern European papercutting, and the hens are a nod to Josie’s home flock of egg layers.
In the kitchen
Our menu is a seasonal reflection of all the food we love to eat and cook, a blend of French bistro classics and Eastern European flavors. Whether you are looking to slurp oysters or choose from our chalkboard of daily menu offerings inspired by what’s available from our local farms, we’ve got it.
In the bar
Zinc, marble, hand-carved wood and brass create a perfect setting reminiscent of 1920s Paris mixed with gold rush-era Auburn. Here, our bar menu features the comfort of classic cocktails while inspiring you to try new, seasonal libations created in-house.
Hailing from Vestal in upstate New York, Eric attended the Culinary Institute of America in Hyde Park, NY, where he met Courtney. After graduating, Eric and Courtney worked together in many fine dining kitchens across the country including Washington DC, Connecticut, Aspen and San Francisco before settling in Auburn. Most recently Eric was the executive chef at Carpe Vino in Old Town Auburn from 2006-2019, earning the restaurant 4 (out of 4) stars from the Sacramento Bee, 5 (out of 5) stars from the Sacramento News & Review.
An Auburn native, Courtney spent her early life on a small family farm milking goats and climbing trees. She attended American River College’s Culinary Program before heading to Hyde Park, New York to earn a degree from The Culinary Institute of America in 2001, where she and Alexander met. She and Eric worked as a team for many years at Carpe Vino, with Courtney filling many different roles from chef, to pastry chef, to server to farmer during her time there. Eric and Courtney own their own 5-acre farm outside of town where they live with their daughter, Josie, focusing on grass-fed and milk-fed lamb production, as well as tree fruit, olallieberries, and row crops.
Drawing from his travels and his deep appreciation for period architecture and design, Britton Reed paired his construction company with Courtney and Eric’s impeccable training and exquisite cuisine. Together, the longtime friends have built a space for celebrating their roots, Auburn’s Gold Rush history, and the magic of entertaining friends old and new.
Photography by Kayla Lilli Photo