Take a First Look Inside January, the Crown Jewel of Southall Farm & Inn’s Dining Experiences - Eater Nashville
"The glow of Southall Farm & Inn’s greenhouses pops into view. January, Southall’s new restaurant, opens this Wednesday, January 24, at 2200 Osage Loop down in Franklin. Executive chef Andrew Klamar pulls from the seasonal bounty around the resort to inform his menu. Dishes are subtly influenced by more international techniques and ingredients, like the hiramasa crudo and beet escabeche with pickled dates and goat feta. The dining room features glass windows overlooking the sprawling farmlands and an open kitchen with a marble table. The menu includes small, medium, and large plates, such as Parker House rolls with whipped butter and honey from Southall’s apiary, dry-aged duck served as breast and confit, arctic char, and a coppa steak brined for two weeks. Desserts include a chess pie with walnut essence and an artfully presented hummingbird cake. Cocktails use farm-produced ingredients, and there is a curated wine list. January will be open for dinner Wednesday through Sunday from 5 to 10 p.m." - Jackie Gutierrez-Jones
