November 13, 2014 - Pappy Van Winkle Dinner. Click Here for more details.
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.