The Farm House
The concept of farm-to-table may be on its way out in some markets, but for the Farm House chef-owner Trey Cioccia, it's not merely a trend but a way of life. The Tennessee-born culinary whiz's formative years were spent on his granddad's 100-acre farm nearby; as a result, he's committed to sourcing all of his ingredients locally from more than 20 different farms in the area. Cioccia and Executive Sous Chef Bobby Compton keep organic, sustainable practices at the forefront of their mind while still putting their own spin on things (pork belly Pop-Tart or pimento cheese beignet anyone?). Open most days for lunch and dinner, as well as brunch on weekends, the Farm House's menu changes regularly but always features an enticing mix of game, hot chicken, seafood, and vegetable plates. And no matter the season, you can count on a sprinkling of Southern staples like fried green tomatos, chow chow, collards, and cornbread.