January sits inside Southall Farm & Inn in Franklin, the resort's flagship restaurant, run by the same team behind Audrey in Nashville. The room plays it grand: white linens, soaring ceilings, a striking open kitchen, and windows looking out over the fields and hills where rabbits roam the property.
The menu is built directly from Southall Farm's harvest, changing with the season and served at a leisurely pace through shareable, high-end takes on Southern cooking. Dishes have included sweet potato and apple soup, lamb rib coated in tamarind and coffee, dry-aged duck, and Parker House rolls served with honey butter made from the farm's own apiary.
Regulars describe close attention to service and detail, a kitchen willing to accommodate dietary needs without breaking stride, and a consistency across courses that makes the cost feel earned. Michelin selected January in its 2025 guide, and Nashville Lifestyles named it a 2025 city magazine favorite.
The menu is built directly from Southall Farm's harvest, changing with the season and served at a leisurely pace through shareable, high-end takes on Southern cooking. Dishes have included sweet potato and apple soup, lamb rib coated in tamarind and coffee, dry-aged duck, and Parker House rolls served with honey butter made from the farm's own apiary.
Regulars describe close attention to service and detail, a kitchen willing to accommodate dietary needs without breaking stride, and a consistency across courses that makes the cost feel earned. Michelin selected January in its 2025 guide, and Nashville Lifestyles named it a 2025 city magazine favorite.