Cocktailery and kitchen Austin’s at Serenbe is the swanky new neighbor we have been waiting for

“The design process started out with ideas about what makes a sexy and minimalist space,” says Serenbe Chief Marketing Officer Monica Olsen.

“I always had an interest in bartending and found that coming up with cocktails came easy to me,” says beverage director Cedar Meyers.

The Caviar Service served with shallot, chive, caper, a French omelette, crème fraîche, and lemon.

The Short Rib with fermented honey, potato, and pickled shallots.

The Salmon—aged in-house—with fermented chilis, citrus, rice, and chive.

Cabbage with Nduja, Taleggio Espuma, and Basil

Take a 45-minute drive outside the perimeter and you might be surprised to find yourself charmed by a slower way of life. Much like the planned community it resides in, Austin’s at Serenbe is a dreamy respite south of Atlanta.

Exceptional food and decor undoubtedly characterize a great restaurant, but it’s a restaurant’s ability to foster connection that sets it apart—and Serenbe founder Steve Nygren made sure the new establishment did just that. Aptly named to honor community figure and long-time Nygren family friend, Father Austin Ford, the restaurant exudes a welcoming air that is immediately felt by all.

Led by co-chefs Tyler Braun and Jesse Sherwood, the secret to crafting a swoon-worthy menu is introspection. “I created this menu almost selfishly; I thought about how I want to eat when I go out,” says Braun. “I want savory, almost overly decadent dishes, and I want a little bit of this and that.” In true Serenbe fashion, the co-chefs are led by seasonal ingredients, and dishes are designed for sharing among the table—that is if you can bear to spare a few delicious bites.

The poached cabbage emerges as a menu star, and will raise questions as to why vegetables didn’t taste similarly as a child. “We take things that people are familiar with, and we make them exceptional,” says Sherwood. The honey-lacquered short rib proves good things take time with its over-24-hour prep time. “We wanted to make everything approachable but in a surprising way,”       he continues.

The ever-popular Hamachi—a favorite of chef Braun—caters to his girlfriend’s love of the dish. “I told her I’d make menu items just for her so when she comes in, it’ll be my love letter to her.”

Sweetness continues on the dessert menu with the lemon buttermilk panna cotta with local honey and bee pollen. More local flavors abound on the farm-to-table cocktail menu. “Serenbe has an incredible edible landscape,” says beverage director Cedar Meyers, who often cuts clippings off the rosemary bush behind the restaurant. A nod to Serenbe’s lush surroundings, sip on the Somewhere Green cocktail for a taste of farm-fresh basil that you just can’t get in the city.

Styles harmoniously mingle in the luxurious yet comfortable interiors. Designed by Rook and Dash, the sultry space exudes a moody, Parisian sensibility. With a leather-topped bar and curved booths, Austin’s brims with sophisticated charm, and custom artwork by notable Serenbe residents adds a personal touch throughout. “I have a lot of guests comment that they get a New York vibe, and it always shocks them because it’s not what you’d expect to find behind the doors,” says Meyers.

The unmatched interiors and lineup of dishes is second only to the feeling of community. “It all goes back to people and conversation,” says Braun. “I hope that guests leave with a memory of an experience, and that they talk about it again some day.” austinsatserenbe.com