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januaryrestaurant

@januaryrestaurant

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Michelin Green Star restaurant in Franklin, TN. Harvest-driven menus shaped daily by the land, season, and farm at Southall. Open Wednesday–Sunday.

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A first taste of what’s happening in the kitchen.⁠
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Cantaloupe with Bob Woods Country Ham, sorghum and lemon thyme. A freshly shucked oyster with fermented strawberry juice and olive oil. And a chickpea fritter finished with black strawberry BBQ, lemon purée and garlic flowers.⁠
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Three small bites, each going in a completely different direction.⁠
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🔗 Book your table at the link in bio by @januaryrestaurant

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3 days ago

Cantaloupe, but not quite how you expect it. Our Cantaloupe Soup is blended with lemon verbena and finished with honey yogurt, lemon balm and poppy seed crunch, this one keeps the sweetness of the fruit but gives it a little more edge.⁠ ⁠
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🔗 Book your table at the link in bio by @januaryrestaurant

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10 days ago

A new season, a new menu. Join us in January Wednesday–Sunday to taste the latest flavors from our farm to your plate.⁠
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🔗 Book your table at the link in bio by @januaryrestaurant

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13 days ago

At January, the kitchen begins well beyond the kitchen.⁠
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Our culinary team works alongside the farm, cooks with the seasons, and transforms what is grown at Southall into thoughtful, ever-evolving experiences at the farm’s signature Michelin Green Star restaurant.⁠
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From harvesting and preservation to fermentation, open-fire cooking and intimate culinary experiences, this is a place to deepen your craft while working closer to the source.⁠
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We’re growing the culinary team at January. Explore open positions and find your place at the table.⁠
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🔗 Learn more at the link in bio by @januaryrestaurant

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21 days ago

The open kitchen concept at January has nothing to hide. Watch the fire, the plating, the craft, the whole process is part of the meal. by @januaryrestaurant

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24 days ago

Straight from the farm. Fried eggplant on a bed of creamy lemon yogurt, topped with nduja, honey, and mint from the garden just outside. ⁠
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🔗 Book your table at the link in bio by @januaryrestaurant

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a month ago

Tea by Southall returns October 3 for the season. Gather your girlfriends, daughters, or family for high tea in January, featuring a fresh-from-the-garden prix fixe menu with a mix of savory and sweet surprises made in-house. Here only for a season, it's an invitation to slow down and steep in the moment. Available every Saturday and Sunday.⁠
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Only a few weekends remain to enjoy Countryside Brunch before the seasonal change. Be sure to make your reservations and join us while it’s still on the table.⁠
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🔗 Book your table now at the link in bio taken in Southall Farm & Inn by @januaryrestaurant

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a month ago

A reimagination of gumbo. Carolina Gold rice grits cooked in corn stock, grilled okra tossed in blackening seasoning and shrimp powder. The South, reinterpreted. Join us at January to experience it for yourself.⁠
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🔗Book your table at the link in bio by @januaryrestaurant

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a month ago

Peak season tomatoes from the farm, tossed in a carmen pepper sambal with sunflower seeds, dressed in a sunflower cream and finished with brioche croutons.
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🔗 Book your table at the link in our bio. by @januaryrestaurant

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a month ago

Only a few weekends remain to enjoy Countryside Brunch before the season changes.⁠
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Join us Saturday and Sunday from 10am–2pm for a family-style brunch filled with sweet and savory favorites, from Angel Biscuits with creamed honey and seasonal jam to crispy Yukon Gold potatoes, Anson Mills grits and pastries for the table.⁠
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Countryside Brunch will be served through the end of September, before Tea by Southall returns beginning October 3.⁠
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🔗 Book your table at the link in our bio. by @januaryrestaurant

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a month ago

On August 20, we welcomed Chef Christopher Grossman of @thechastainatl to January for a special collaboration dinner alongside Chefs Andrew Klamar and Nate Leonard.⁠
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Bringing together two MICHELIN Green Star kitchens, the evening celebrated a shared approach to cooking rooted in seasonality, thoughtful sourcing and a deep respect for the land, farmers and communities behind every plate.⁠
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Thank you to Chef Christopher and the entire THE CHASTAIN team for joining us in Franklin for such a memorable evening.⁠
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Next up, January heads to Atlanta on November 12 for the second chapter of this collaboration. by @januaryrestaurant

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a month ago

Sous vide short rib, coated in a rich paprikash sauce with pickled banana peppers, served alongside spaetzle and sauerkraut. A seat at January is waiting for you.⁠
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🔗 Book your table at the link in our bio. by @januaryrestaurant

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2 months ago