Farmhouse: Atlanta’s Original Farm-to-Table Restaurant

Enter the kitchen of Chef Thaddeus Barton to find authentic flavors of the South, blended with his culinary skills from Chicago, San Francisco, Ohio and Portland. At Farmhouse, the main restaurant located at Serenbe Farms (south of Atlanta), the chef and farmer come together each morning to plan a locally inspired menu. Ashley (the farmer) gives an inventory of vegetables and herbs growing on the property, and Chef Barton changes the menu weekly. Serenbe sources the ingredients as well as neighboring farms in Georgia and around the south.

serenbe farms
The Farmhouse at Serenbe uses ingredients grown from the restaurant’s personal garden

The Dining Experience

The first thing you have to try on the dinner menu is the Farmhouse Yeast Rolls. These are melt-in-your-mouth buttery-warm biscuit-style bread rolls that are comforting at all levels. It is very difficult to stop once you grab one bite! Chef Barton says he played around with the recipe until he got it “just right.”

yeast rolls at serenbe farm
These flakey, pillow-like biscuits are hard to put down!

Fried Catfish is a popular dish in the south. Breaded with rustic cornflour and deep-fried till crispy, these fish fillets are a delicate delight. Red chili sauce is also served to turn up the heat.

The Must-Haves

fried catfish at Farmhouse
Lightly breaded and fried to perfection, the Fried Catfish is a southern classic

No visit to Georgia is complete without Fried Green Tomatoes. This classic southern recipe has slight variations in the batter, sauce, and presentation (I have enjoyed ones with blue cheese). The Farmhouse restaurant picks the tomatoes from the gardens at Serenbe located right outside. It is highly encouraged that you take a short walk around the campus before sitting down for a gastronomic feast.

fried green tomatoes at Farmhouse
Hand picked, locally sourced tomatoes are a must have at The Farmhouse

Chef Barton keeps true to his diverse culinary experiences when serving the Jambalaya Risotto. Peppery flavored shrimp, chicken, and sausage in perfectly looked arborio – oh my!

Jambalaya Risotto at Farmhouse
Chef Barton’s culinary expertise can be seen through the vibrant colors of his dishes!

If you crave for those weekend dinners at your grandmothers home, come to Serenbe on a Sunday. The Farmhouse serves a mean Fried Chicken, with green beans and mashed potatoes (sides change weekly) from 11:30am-6pm.

The desserts are southern as they can be – satisfying Red Velvet Cheesecake, crunchy and not overwhelmingly sweet Pecan Bourbon Pie, and a cake-like Peach Cobbler.

To wash it all down, try the Farmhouse Martini (Hangar 1 Vodka, Cointreau, Organic Cranberry Juice, Lime Juice, Prosecco), a glass of the Lavender Champagne, or select from a comprehensive bar menu.

Additional Features

Serenbe also features a Southern Chef Series that includes cooking classes and book signings with celebrity chefs from the south. Coming up in 2015: Linton Hopkins from Restaurant Eugene, Kevin Gillespie of Gunshow, Asha Gomez of Spice to Table, Gerry Klaskala of Aria, Ford Fry of The Optimist (plus a few others), Art Smith of Southern Art, Iron Chef Chris Hastings, and TV personality Nathalie Dupree. Book reservations months in advance!

Additionally, the Serenbe Farmers and Artisan Market runs from May – October and is open to the public. Enjoy a meal in the country and take some bounties home to cook with!

Click here to make a reservation at The Farmhouse at Serenebe Farms.

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Published by

Sucheta Rawal

Sucheta is an award winning food and travel writer, who has traveled to over 90 countries across 7 continents. She is also the founder and editor of 'Go Eat Give' and author of 'Beato Goes To' series of children's books on travel.