Nashville's own
Tyler Brown of the Hermitage Hotel's
Capitol Grille has been named one of
Four New Chefs to watch in Esquire's
Best New Restaurants 2011 issue. In praise of Brown, John
Mariani says,
"Using a 66-acre farm for most of his provender, Brown shows how
far southern cooking has come without losing what made it great in
the first place."
This isn't your average farm-to-table operation though, as Tyler
Brown, in addition to his duties as head chef, created the garden
at Glen Leven and does much of the dirty work (planting, weeding,
harvesting) himself. We'll definitely be stopping in for his
signature sweet onion bisque soon, as well as spending some quality
time in the unspoiled art deco bathroom adjacent to the Oak Bar
downstairs - the shoe-shine station is an ideal place to take a
seat and hold forth about politics and other manly
matters.
