January

The story

January: Farm-to-Table Dining at Southall Farm & Inn in Franklin, TN

The Vision

At Southall Farm & Inn in Franklin, Tennessee, January is the restaurant that brings the estate's dream to life. The team calls it "dinner, as it should be" – a phrase that captures the unhurried, intentional pace of the evening. Every dish tells the story of the farm's wide-ranging pursuits, from the fields to the plate.

The Experience

Dinner at January is guided by the season and the harvest. Menus change based on what the farm yields, ensuring each visit feels novel and unexpected. The atmosphere reflects the same care: leisurely, warm, and deeply connected to the land. It's a place where the spirit of the farm meets thoughtful creativity, and where the cycle of life is honored with every service. This approach has earned January a Michelin Recommended distinction, placing it among the most notable dining destinations in the region.

The Menu

The evening opens with dishes like Green Garlic Velouté with pickled shrimp and Marcona almond, or Kaluga Hybrid Caviar with crème fraîche on a Johnny cake. Wood-grilled oysters with tomato and preserved lemon sit alongside a Beet Salad with buckwheat and pea shoots. Heartier plates include Dry Aged Steak with au poivre and béarnaise, Joyce Farms Duck with sunchoke and cranberry, and a Lions Mane Mushroom with farro verde. Each course reflects the bounty of Southall Farm, making this American cuisine intimately tied to its Tennessee roots. The wine list, honored with a Wine Spectator Best of Award of Excellence, features thoughtful pairings from California, France, Italy, and beyond.

January serves dinner Wednesday through Sunday, by reservation only. Whether you are a guest at the inn or visiting for the evening, the meal here is a direct expression of the land and the people who work it.