Mary Amelia
Franklin, TN
James Beard award nominee, Chef Tyler Brown, is Southall's senior vice president of culinary and agriculture, heading both the property and a dining experience rooted in Southall's farm-to-table capabilities.
From inception, the goal for Mary Amelia was to create an award-winning destination restaurant that would extend beyond the boundaries of Middle Tennessee. Maria Amelia was conceived as a large lighted filled space with a tall vaulted ceiling, sort of a “cathedral” of Southall, with an easy formality and lightness to it. Guests should feel a sense of intimacy, but also be wowed and surprised by the large breadth of the space and feel a connection to the farm.
Photo credit: Taggart Sorensen
From inception, the goal for Mary Amelia was to create an award-winning destination restaurant that would extend beyond the boundaries of Middle Tennessee. Maria Amelia was conceived as a large lighted filled space with a tall vaulted ceiling, sort of a “cathedral” of Southall, with an easy formality and lightness to it. Guests should feel a sense of intimacy, but also be wowed and surprised by the large breadth of the space and feel a connection to the farm.
Photo credit: Taggart Sorensen
Inspiration was drawn from Southall’s grounds, and the final concept resulted in Indidesign’s take on how a barn could be transformed into a formal great room. It is a balanced restaurant with multiple focal points, but the star of the space is the open kitchen and the bespoke stove, designed and made exclusively for Southall by Chris Demant of Grills by Demant
