Set in a converted 1870s farmhouse on the edge of Serenbe's working farm, this dining room runs on what its own garden and neighboring growers produce that week. It is one of Atlanta's original farm-to-table kitchens, built around a seasonal, changing menu of Southern-rooted regional cooking rather than a fixed lineup of signature plates. Expect a slower, porch-and-pasture pace that matches its rural setting outside the city.
