"With Persian rugs, deepmaroon banquettes, and antiqued mirrors along the wall, the dining room here feels warm and calm. Chef Andrew Little imparts his Pennsylvania Dutch roots with Tennessee flavor and ingredients, calling the cuisineAmerican Farmhouse. Diners might begin with favorites like freshly baked soft pretzels with brown butter mustard and brussels sprouts andcherries with orange and peanut vinaigrette. Classically composed main dishes include rabbit with dumplings, duck, pork chop, and whole chicken for two. Pastry chef Kayla May offersseasonal creations for dessert, and don't miss her sticky buns with pecan, orange, and cardamom at Sunday brunch."