With the exception of red onions and russet potatoes for the burger and fries, all of Silo's ingredients hail from Middle Tennessee. (Oh, and there is that imported citrus that goes into mixologist Robert Longhurst's excellent cocktail roster of Chartreuse mojitos, gimlets and whiskey drink. Now that's some elevated grain!)
Despite the limitations of the regional growing season, Silo is off to an impressive start in a gorgeous setting.
We Bites folk have been keeping an eye on the Silo project for almost a year. Who's been there? Anybody want to share a report in the comments?