Under the watchful eyes of executive chef Andrew Klamar and chef Nate Leonard, the open kitchen carefully prepares seasonal menus of eclectic plates inspired by the farm’s abundant ingredients and verdant countryside.
The restaurant’s open kitchen hums with quiet energy, reflecting the collaborative spirit of the culinary team, while the atmosphere feels both elegant and inviting, with a warm, modern farmhouse aesthetic. Earthy tones, botanical artwork, reclaimed wood beams and floor-to-ceiling windows overlooking the 325-acre farm bring the surrounding pastoral beauty indoors, creating an intimate connection to the property’s thriving fields, orchards and gardens.
Our Inspector's Highlights
- “Seed-to-fork” isn’t just marketing lingo at January. Chefs source as many ingredients as possible from Southall Farm & Inn’s greenhouses, orchards, gardens, apiary and The Jammery (a space where it cans, jams and preserves the farm's produce), offering a true taste of Tennessee.
- Whatever you do, don’t skip the bread. The signature Parker House rolls are a menu mainstay — warm, impossibly fluffy and served with honey-infused butter in a charming linen basket.
- While the farm doesn’t raise livestock, chefs Klamar and Leonard have built strong relationships with regional ranchers. They work closely with trusted suppliers like Bear Creek Ranch in North Georgia and Joyce Farms in North Carolina to source the premium proteins served at the restaurant.
- Slow cooking is a hallmark of the ever-changing menu. Meats are dry-aged for days, if not weeks or months, while low and slow techniques coax out succulent flavors in dishes like a bone-in short rib, which is cooked sous vide for 48 hours, then grilled and finished with a silky green curry sauce.
- Be sure to save room for dessert. Pastry chefs transform the farm’s bounty into exquisite sweet treats, such as a flame-kissed ball of rum, lemon meringue and honey or a delicately layered white chocolate mousse with yuzu curd and matcha shortbread crumb.
The Drinks
- Oenophiles will appreciate January’s expertly curated wine list, which includes crisp whites and robust reds (including a stellar selection of Burgundies) that pair beautifully with the globally inspired cuisine.
- Cocktails also change with the seasons but always spotlight Southall Farm’s produce. The gin-based Apiary features honey, bee pollen and lavender, while the Galloper brings together dark rum and spiced pears and apples, alongside homemade bitters.
- Nonalcoholic cocktails also showcase the farm’s vibrant flavors. For a refreshing spirit-free sip, try the Orchard, which combines Southall’s apples, lemon and zesty ginger beer.
Amenities
Brunch
Gluten-free options
Outdoor seating
Private dining
Reservations required 
Valet parking
Vegetarian options
Getting There
January
