Monthly Archives: December 2013

Celebrate Christmas with the Capitol Grille

Join us at the Capitol Grille for a Christmas feast fit for a king

The holiday season is in full swing. Children’s Christmas lists are getting longer, families are trimming their trees, holiday parties are already underway and folks are making final arrangements for their Christmas travels. It’s traditions like these that fill our hearts with memories. This year, why not add something special to your list of holiday traditions? Celebrate Christmas with The Hermitage Hotel.

Our doors will be open Christmas day for brunch and dinner. In addition to the Christmas lights spilling out of our lovingly decorated lobby and grand ballroom, smells of Christmas favorites will fill the hotel.

Join us for brunch or dinner and enjoy holiday favorites from Executive Chef Tyler Brown, Executive Sous Chef Andrew Kalmar, Chef de Cuisine Richard Neal and Pastry Chef Kayla Swartout.

Brunch Menu

Brunch will be held from 11 a.m. to 3 p.m.

Brunch will be held from 11 a.m. to 3 p.m.

Dinner Menu

Dinner will be held from 5 p.m. to 10 p.m.

Dinner will be held from 5 p.m. to 10 p.m.

You can download the menus online by visiting our website.

Reservations are required (and going quickly!), so give us a call today at 615-345-7116.

If you’re not able to join us on Christmas day, stop in sometime over the holidays. Take a step inside, warm up (we’re also offering snacks of spiced hot tea and Christmas cookies in the lobby) and take a look around our Christmas decorations. As you ascend the staircase into the lobby and see the decorations, you’ll get that warm, fuzzy feeling your remember from childhood. Just around the corner, the grand ballroom is also decked to the nines. Share your photos of the decorations with us on Facebook and tag us on Twitter and Instagram at @HermitageHotel.

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Happy Thanksgiving from your Friends at The Hermitage Hotel

After celebrating another Thanksgiving brunch and dinner at the Capitol Grille, we reflect on all the things we have to be thankful for this year.

First, we are thankful to have served a capacity crowd at our Thanksgiving brunch and dinner. We cooked and served 36 turkeys and more than 1,600 macaroons. Our executive chef Tyler Brown and chef de cuisine Richard Neal prepared traditional Thanksgiving dishes with a southern twist, such as roasted sweet potatoes with pecan crumble, sock sausage and cornbread stuffing, smashed Yukon gold potatoes with buttermilk, southern style green beans, and more. It was a celebration to remember.

We consider every guest a member of our Capitol Grille family and we are thankful to be a part of your Music City experience. Join us this holiday season as we celebrate family, friends and delicious food around the Capitol Grille table.

Stop by The Hermitage Hotel for a view of our Christmas decorations. We promise they’ll put you in the holiday spirit. Stick around awhile and cozy up with dinner and a drink at the Oak Bar. And stay tuned—our Christmas brunch and dinner menus will be posted soon.

Thanks for a great year. We’ll see you at the table.

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Modern Farmer Magazine Features Double H Farms

The Capitol Grille is changing the way Nashville does fine dining. With the purchase of our second farm, Double H Farms, in 2012, our farm-to-table mission has blossomed into a way of life for our chefs, staff and patrons – and others have noticed.

This November, Modern Farmer magazine featured our dedicated duo, Executive Chef Tyler Brown and Hermitage Hotel Managing Director Greg Sligh, in a fantastic article about our cattle operation at Double H Farms. We send our thanks to author Erin Byers Murray and the entire Modern Farmer team for spotlighting our mission and recognizing the ground-breaking work by our hardworking staff. Many restaurants today are raising their own produce, but Capitol Grille is one of only handful of restaurants worldwide to take the next step of raising its own beef.

The article chronicles the development of our cattle farm, which Tyler and Greg began experimenting with in 2009. With the help of a local farmer at the already established Farm at Glen Leven, the team raised beef that was added to the Capitol Grille menu and met with rave reviews. This success at Glen Leven led to our decision to purchase a 245-acre farm west of Nashville that is now dubbed Double H.

Since the farm’s official founding in 2012, our herd has grown to over 120 head of cattle, and within two to three years, we expect Double H Farms to be our primary beef supplier.

Tyler and Greg have worked tirelessly to make this dream a reality, shuttling themselves between their full-time jobs at the hotel and Double H Farms on a daily basis.

Erin Murray highlighted their dedication in her article:

“We could have 20 people working out here and Tyler could just call and say, ‘How are those cattle?’ But we agreed that we would start by doing everything ourselves so that we knew what went into it,” says Sligh. That means early mornings on the farm followed by late nights in the hotel, or vice versa depending on the day’s chores — with a stop at Glen Leven in between….“I want to be able to put my hands on everything at any given time. All of it is really overwhelming — and that excites me,”(Brown said).

Chef Tyler is beginning to see the hard work pay off, and he is excited to see how the farming culture will continue to shape his staff and his kitchen.

To read more about the farm and Chef Tyler’s thoughts on raising cattle, read the full story at Modern Farmer.

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