Juniper in the pan.

Wood, linen, and a room that still smells like the oven at six.

Trout, cold-smoked.

Rye crumb. Lemon. A berry that bites.

The bar knows the block.

Sorghum old-fashioned. No garnish lecture.

How we cook

Off the iron

Chicken hits the table still loud. Trout is cold. Pie is quiet. That is the kitchen.

Forty-two seats

A neighborhood room. We hold a stool on Tuesdays if you called.

Wes at the zinc

Sorghum, rye, and a pour that does not wait for a story.

Juniper-cured trout with rye crumb and lemon

Juniper-cured troutRye crumb, lemon · $29

Cold smoke, a berry that bites, and oil that still smells like the tree.

Cast-iron chicken with thyme and pan juices

Cast-iron chickenHalf bird, thyme · $32

Skin loud, juices in the pan. Lila will not send it pale.

Buttermilk pie with blackberry and juniper

Buttermilk pieBlackberry, juniper · $11

Sweet, then resin. The last plate we refuse to rush.

Country ham biscuit · $8

Benton's ham, sorghum butter, still warm.

Charred okra · $12

Cast iron, chili oil, lemon.

Sorghum old-fashioned · $14

Wes at the zinc. No garnish lecture.

Dining room with juniper-green walls and candlelight

The roomForty-two seats on Fatherland.

Green walls, wood, and a table you can keep. We are not a scene.

Roasted chicken at the kitchen pass

Lila Cho, chefNine years on this street.

Used to plate at a hotel. Now she plates for the block.

Buttermilk pie

Save roomPie, then coffee.

Nina from Lockeland sits at the bar on Tuesdays. Chris says the chicken is loud and the pie is quiet.

The pass

What leaves the kitchen

Kitchen pass with plated seasonal vegetables
Reserve a table Kitchen pass
Tue–Thu 5–9:30 · Fri–Sat 5–10 · Sun brunch 11–2

Reserve a table

918 Fatherland St · (615) 555-0181 · Closed Monday