Each morning, as the breakfast dishes are cleared, Nick Melvin escapes the kitchen at the Inn at Serenbe, where he is the executive chef, and drives five minutes down a country road to a sumptuous 25-acre organic farm. There he examines [vegetables] . . . and decides what looks best for that night’s table and next week’s menu at the Farmhouse, Serenbe’s acclaimed restaurant.
Since opening in Palmetto, Ga., in June 2006, the Farmhouse has become a Southeastern showcase for the country’s growing farm-to-table movement, winning accolades for food that is both innovative and authentic.
The same ethos, it would seem, infuses just about everything in Serenbe, a utopian experiment in New Urbanism being molded out of red Georgia clay, about 30 miles southwest of downtown Atlanta.
In just a few years, this idyllic community — which aspires to be something of a Sonoma for the New South (though without the wine) — has become a destination for Atlantans in search of a day trip with the kids or a getaway without them.