Dark velvet green curtains open up to the hostess stand, where a server dressed in a vest and leather holster escorts guests past a glass showcase filled with 10-day-aged picanha and ribeye steaks that were dry aged for 28 days and then soaked in premium Scotch whiskey for eight days, hinting to the huntsman traditions of France and Scotland. High ceilings adorned with gold-hued chandeliers, checkered tray ceilings and banquettes upholstered in Scottish plaid resemble a modern American steakhouse/French brasserie. The room has a stunning floor-to-ceiling glass view of the ridge giving the feeling of dining in the sky. Sitting atop Lookout Mountain, Auld Alliance is the first Scottish/French fine-dining restaurant in the country. And it is right here at the Georgia-Tennessee border.
Happy Hour: Bar selections include Scottish, French and Georgia distilled whiskeys, signature cocktails and an extensive wine list.
As part of the new luxurious Cloudland at McLemore Resort in Rising Fawn, Auld Alliance is elegant yet unpretentious. Named after the historic pact between the kingdoms of Scotland and France against England in 1295, Auld Alliance features European classics with a twist of the South, where aged and woodfired meats are star attractions.
U.S. Army veteran turned chef de cuisine Marc-Adam Rodriguez first got inspired by the skillful technique and detailed presentation of food he saw while serving in South Korea. After he left the army, he trained with some of the world’s most renowned chefs, including José Andrés in Las Vegas and Christopher Kostow in Napa, and also at Michelin-rated restaurants, Jean-George’s in Manhattan and The Inn at Little Washington in Washington, Virginia. During these years, he learned unique styles of preparing different proteins.
So it makes sense that the Auld Alliance menu contains delicately aged, wood-fired and grilled pork chops and steaks. The 12-hour braised venison shoulder is seared, cured and sliced before being covered with a rich whiskey cream sauce. Order the meats with seasonal side dishes from the hearth to share with the table. Sweet pickled heirloom carrots with rosemary, pillowy mashed potatoes and roasted ratatouille are all served in adorable little Staub pots.
Sensory Delights: Chef de Cuisine Marc-Adam Rodriguez cooks dry-aged, bone-in ribeye
that had been soaked in Laphroaig Scotch whiskey for eight days.
There are plenty of vegetarian, poultry and seafood options that are equally if not more noteworthy. And depending on the day, you may find slight variations in every preparation. The glazed Manchester Farms quail may be stuffed with a Thanksgiving-style apple or fig stuffing, enhanced with a creamy blue cheese emulsified sauce. The artisan greens salad presents a colorful stack of crisp radicchio, kale and Boston lettuce balanced with rhubarb vinaigrette and pistachio butter.
Use the cured cucumber salad as a palate cleanser between courses. Coated with mint and Espelette red pepper, the sweet, crisp cucumber pieces on labneh with honey are wonderfully refreshing.
The pan-seared scallops get their nutty umami flavor from being pressed between kelp leaves for 24 hours. They are served on a bed of roasted corn custard, with crisp, roasted oyster mushrooms and tomatoes. The sweet, acid and salt of the ingredients are well balanced. For a lighter fare, the market fish, such as poached steelhead trout with locally sourced lavender and Meyer lemon dressing with spoonful of crème fraiche and caviar, simply dissipates in your mouth with each bite. Save some room for the warm and crispy French baguette.
For dessert, Auld Alliance pays homage to its Georgia base, serving the most delicate French-style peach melba. Firm grilled peaches sit on a bed of homemade whipped cream and fresh raspberries, served with a side of Clumpies vanilla ice cream topped with Scottish-style toasted oats.
The dining room has
a view of the ridge of Lookout Mountain.
Pair your meal with a Scottish, French or Georgia distilled whiskey. You won’t be disappointed with the cocktails either. The Auld Fashioned (Scottish style), with smooth Glenlivet Founders Reserve, vibrant Carpano Antica, Lustau Pedro Ximenez sherry and aromatic orange bitters, is an outstanding version of the classic old fashioned. An extensive wine list nods to both Old World wines from Europe and New World selections from the U.S.
Auld Alliance doesn’t have white tablecloths or stuffy service, but the culinary preparations using the best quality locally farmed and foraged produce rival those found at many Michelin-rated fine dining establishments around the world. Expect a warm and sophisticated atmosphere for a date night or a special occasion dinner with the family, and then step outside to gather around the firepit and watch the breathtaking scenery of Lookout Mountain. 
243 Cloudland Drive
Rising Fawn, GA 30738
staycloudland.com/auld-alliance
888-391-1148
Hours:
Tuesday – Saturday: 5:00pm – 10:00pm
Friday – Saturday: Bar open until 11:00pm.
Parking: Valet
Dress code: Smart casual
Photos contributed
