“Delicious food at the Hermitage Hotel”
Relaxed, low key, and loved by Nashvillians “in the know,” the Capitol Grille in Nashville’s Hermitage Hotel is inspired by cultural sustainability. That is, preserving the past while using techniques of the present. Our commitment to using local food extends beyond sourcing local. The vegetables are grown just five miles from the Capitol Grille, by Executive Chef and Farmer Tyler Brown. The beef on the menu is raised at The Hermitage Hotel's own Double H Farms just West of Nashville. Brown creates a menu, which shifts with the seasons, is based on what is the freshest and best available, and pays homage to historic southern cuisine.
Set at the base of the glittering Hermitage Hotel, the Capitol Grille's dining room is one of the city's most refined. Here, chef Tyler Brown works a farm-to-table ethos, preparing upscale Southern cuisine (sweet onion bisque, Georgia quail, vegetable succotash) using local ingredients, including beef and vegetables raised at the hotel's cattle farm and vegetable garden. The adjoining Oak Bar has one of the area's best whiskey lists, too.
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The Capitol Grille
- Sun - Sat: 6:30 am - 10:00 pm
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