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Capitol Grille and Oak Bar

615-345-7116  •  $$$
ADDRESS: 231 Sixth Ave N, Hermitage Hotel, Nashville, TN 37219

CUISINE: Contemporary, Breakfast, Brunch, Hotel Restaurant, Farm to Table, Fine Dining, Southern

FEATURES: Full Bar, Handicap Access, Smoke Free, Vegetarian Friendly

DETAILS
Decadent splendor becomes the Capitol Grille, the subterranean restaurant of downtown's cut-marble and vaulted-ceiling treasure, The Hermitage Hotel. Several years ago, The Hermitage underwent a multimillion-dollar restoration, and its award-winning chefs - Charleston's James Beard Foundation award winner Sean Brock among them - have proved up to the task of leading its historic restaurant. Executive Chef Tyler Brown has been named one of Esquire's "Four New Chefs to Watch" for his Southern-influenced seasonally changing menu and unique local sourcing program. Brown himself created and tends to the garden at the Farm at Glen Leven estate some five miles away, somehow finding time to plant, weed and harvest in addition to his duties as executive chef. Start with the signature sweet onion bisque, and move on to simply prepared mains (Painted Hills filet, roasted lamb loin, the Sunburst Farms trout) paired with side dishes such as grilled peaches, fingerling potato confit, and whatever vegetables are currently in season. Reservations are recommended, especially for the superlative Sunday brunch. The adjoining Oak Bar, favored by lawmakers at the state capitol across the street, is one of Nashville's coziest and supper-clubbiest, with some excellent small plates and burger on the short menu. The nationally recognized men's restroom, an art deco delight preserved through eras and renovations, is worth a visit by the men and a discreet peek by the ladies. Full bar. Serving lunch Mon–Sat, breakfast and dinner daily. Sun brunch 11 am–2 pm. Casual menu and drinks served at the adjoining Oak Bar during lunch and early dinner hours daily, with drink and food specials late-afternoon daily. "Definitely get the pork shoulder with fava beans and old-time Southern heirloom rice. The "boudin blanc" - crawfish pies with green onion chimichurri - is a winning starter. A list of à la carte sides accompany a selection of "simply prepared" meats such as North Carolina trout or house-aged beef."
- Gayot

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OWNERS & MANAGERS

bestOfIcon Best Hotel Restaurant

top100 icon Editors' Pick

DESCRIPTION
Decadent splendor becomes the Capitol Grille, the subterranean restaurant of downtown's cut-marble and vaulted-ceiling treasure, The Hermitage Hotel. Several years ago, The Hermitage underwent a multimillion-dollar restoration, and its award-winning chefs - Charleston's James Beard Foundation award winner Sean Brock among them - have proved up to the task of leading its historic restaurant. Executive Chef Tyler Brown has been named one of Esquire's "Four New Chefs to Watch" for his Southern-influenced seasonally changing menu and unique local sourcing program. Brown himself created and tends to the garden at the Farm at Glen Leven estate some five miles away, somehow finding time to plant, weed and harvest in addition to his duties as executive chef. Start with the signature sweet onion bisque, and move on to simply prepared mains (Painted Hills filet, roasted lamb loin, the Sunburst Farms trout) paired with side dishes such as grilled peaches, fingerling potato confit, and whatever vegetables are currently in season. Reservations are recommended, especially for the superlative Sunday brunch. The adjoining Oak Bar, favored by lawmakers at the state capitol across the street, is one of Nashville's coziest and supper-clubbiest, with some excellent small plates and burger on the short menu. The nationally recognized men's restroom, an art deco delight preserved through eras and renovations, is worth a visit by the men and a discreet peek by the ladies.
 
"Definitely get the pork shoulder with fava beans and old-time Southern heirloom rice. The "boudin blanc" - crawfish pies with green onion chimichurri - is a winning starter. A list of à la carte sides accompany a selection of "simply prepared" meats such as North Carolina trout or house-aged beef."
- Gayot
ADDITIONAL DETAILS
Full bar. Serving lunch Mon–Sat, breakfast and dinner daily. Sun brunch 11 am–2 pm. Casual menu and drinks served at the adjoining Oak Bar during lunch and early dinner hours daily, with drink and food specials late-afternoon daily.

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