In a setting of polished rustication, guests dine beneath a silo clad in woven birch wood. And what is a Silo but a grain elevator. Elevated Southern cuisine, get it? At this stunning Germantown eatery, chef-owner Clay Greenberg brings classical French training to the agricultural bounty of Middle Tennessee. A repertoire of local ingredients changes based on the season, with highlights such as house-made charcuterie, scratch breads, a vast array of bourbons and produce sourced from as nearby as the beds by the sidewalk in front of the restaurant. Patio seating is available.