With all the hubbub about farm-to-table cooking, why not drive the forty-five minutes from Downtown to a restaurant on the same property as an organic farm? The Serenbe community delivers executive chef Hilary White a continuous supply of produce from the surrounding fields. Wisely, White never gets too precious with the bounty. She weaves summer’s okra and tomatoes and autumn’s sweet potatoes and greens into a family-friendly Americana menu that includes spinach salad, chicken potpie, wood-grilled rib-eye with fries, and a full-throttle burger capped with Swiss cheese, bacon, shiitake mushrooms, and “H1” steak sauce. Prepare to scrimmage over the last bites of warm waffle with butterscotch-pecan ice cream.