The story
January, at 2200 Osage Loop in Franklin, Tennessee, is an American kitchen built on produce from Southall Farm & Inn, and it earned a Michelin Recommended (2026) distinction. The dinner menu follows the harvest, so the dishes change with what the farm yields.
Chefs Klamar and Leonard source as much as they can from the farm's greenhouses, orchards, gardens and apiary. The Jammery cans, jams and preserves the surplus. The farm does not raise livestock, so the proteins come from regional partners such as Bear Creek Ranch in North Georgia and Joyce Farms in North Carolina. Forbes Travel Guide lists January as Recommended (2026), citing that seed-to-fork approach.
The Parker House rolls come warm in a linen basket, and they are worth ordering first. Dry aged steak comes with au poivre and béarnaise, while wood grilled oysters are finished with tomato and preserved lemon. Lamb belly lettuce wraps and a short rib with bulgur wheat and black apricot show how the kitchen handles slow cooking. Dessert follows the same logic, with a white chocolate mousse layered with yuzu curd and matcha shortbread crumb.
Champagne, rosé and skin contact wines open the list, followed by Riesling, Sancerre and a few Italian and Spanish whites. Reds range from Pinot Noir to a Turley old vine Zinfandel. Wine Spectator gave the list a Best of Award of Excellence in 2024.
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“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 regionalranchers. 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 grilledand finished with a silky green curry sauce.Be sure to save room for dessert. Pastry chefstransform the farm’s bounty into exquisite sweet treats, such as a flame-kissedballof rum, lemon meringue and honey or a delicately layered white chocolate mousse with yuzu curd and matcha shortbread crumb.
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