About Us

Authentic, but certainly not ordinary
Premium Meat & Seafood

We care where our food comes from, which is why we are proud to work with Birmingham-based purveyor, Evan’s, to attain the best seafood of the Gulf and with the highest quality proteins from reputable farms renowned for sustainable & humane methods.

Support For Local Growers

For the freshest ingredients, we start at the source—building relationships with local providers who nurture rich & flavorful produce that help cultivate our creativity year-round.

Outstanding Bar Program

Our bar boasts regional beers and a reputable whiskey collection, as well as house-made tonics and syrups for seasonal cocktails. The wine list is playful and adventurous, and frequently rotates to compliment an ever-changing menu.


Rustic Elegance

Nestled on a hilltop overlooking The Stables, pastures, and forests, SpringHouse treats guests to local cuisine served in rustic, casual elegance. The interior is composed of rough-hewn beams, hand-forged ironwork, and a magnificent open kitchen complete with a wood-fired oven and grill. In the heart of the main dining room is a grand functioning fireplace.

The covered patio dining area is surrounded by stone and large shutters that open to the pastoral view. The upstairs loft dining area overlooks the main dining room and opens to a large balcony with ivy-covered chimneys. For special occasions, guests are invited to reserve the WellHouse—a private 12-seat dining room connected to the restaurant by an underground wine cellar.


Great Passion

At SpringHouse, it’s about creating a complete dining experience. A beautiful setting and comfortable atmosphere—a warm greeting and attentive service—a curated menu and exquisite wines—each element works in concert to create the most memorable occasions. Our team looks forward to sharing those moments with you.

Pete McKenny

Executive Chef

 First experiencing Lake Martin as a sous chef at Willow Point over ten years ago, Pete went on to hone his craft at several top-rated restaurants nationwide. He was managing a AAA 4-Diamond resort in Stowe, Vermont, the Topnotch Spa and Resort, when he received the invitation to head back south as Executive Chef at SpringHouse.

Jacob Hoop

General Manager
& Wine Director

Jacob started his journey at SpringHouse as a server in December 2016, going on to work in nearly every position, picking up the skills to run and maintain a restaurant before graduating from Auburn in 2017. He has been at the helm of SpringHouse, as general manager, since 2019. Jacob continues to build upon his relationships with SpringHouse patrons, growing an extensive wine program to meet each guest’s wants and needs.

Jessi Swenty

Sous Chef

Born and raised in small town Wisconsin, Jessi Swenty gained her love for cooking as a child spending time with her grandma on the weekends. In high school she was asked to teach a summer-school class, helping elementary kids learn to cook.

Grace Mitchell

Director of Catering
& Assistant Manager

From management at a boutique hotel in Auburn to a historic property in downtown Birmingham, Grace has solidified her passion for the industry. Here at SpringHouse, she has fallen in love with the unique balance of professional service and southern charm.

Andrew Ellis

Chef de Cuisine

A local to Lake Martin, Andrew turned his love for food and community into a lifelong career. Andrew has been involved with SpringHouse since 2011, where he quickly earned the responsibility of sous chef and learned the intricacies of SpringHouse throughout the years. Now chef de cuisine, his keen knowledge of seasonal ingredients and skill at the butcher station & hickory wood grill make him an invaluable asset to the SpringHouse team.

A Simpler Time

Russell Crossroads

Throughout our country’s history, the town center has served as a community gathering spot—a common meeting ground to shop, to dine and if luck had it, to leave with a few friendships formed. Located in the heart of the Russell Lands community, Russell Crossroads perfectly blends these storied traditions with today’s conveniences.

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