Rising out of the hilltop, SpringHouse treats diners to a local cuisine served in rustic, casual elegance. As guests enter and pass the hearth, they will notice rustic stone, rough-hewn beams, perhaps some hand-forged ironwork from Ben Russell himself, and a magnificent open kitchen, with a wood-fired pizza oven.

The upstairs Promontory bar and dining area will focus on small plates and provide adults a place to relax and gather. Patios with working fireplaces flank the main dining room and upstairs bar. For special events, guests are invited to reserve the Well House-a private 12-seat dining room connected to the restaurant by an underground tunnel.

Chefs Chris Hastings and Rob McDaniel aim to keep the food simple and honest. Whether it is called "contemporary American," "progressive Southern," or "Southern vernacular," the dishes make the most of the region. Daily menus feature meat and produce of the place, and of the time-literally a snapshot of a day in a season.