At Capitol Grille, farm-to-table is more than just catchphrase—it is a way of life. It’s a commitment made by our chefs, farmers and staff to provide culturally sustainable food to the Nashville community, grown and raised on our own farms or sourced from our friends at other local farms.
The Nashville Scene recently recognized this commitment to farm-fresh dining by naming Capitol Grille the “Best Farm-to-Table Restaurant that actually has a Farm” for 2013. This honor, a part of The Nashville Scene’s annual “Best of Nashville” issue, belongs to Executive Chef and Farmer Tyler Brown and the team that creates our impeccable Southern cuisine from the ground up.
It all begins in the gardens of our Glen Leven Farm. Chef Tyler tends to crops of heirloom vegetables, fruits and herbs and handpicks the perfect ingredients for our seasonally inspired menus. He then couples the fresh produce with our tender heritage breed beef, raised on our Double H Farm in Dickson County. The result is a menu of homegrown, home cooked favorites that have Nashville diners returning season after season.
This fall, Chef Tyler and his team focus on a harvest full of crisp apples, fresh farm lettuces, juicy tomatoes and ripe radishes, all complements to the hearty tastes of the season. For lunch, the Double H Farms Meatloaf Sandwich is a Nashville favorite with Double H Farm beef, grilled onion, farm-fresh arugula and a special sauce from Chef Tyler. Our dinner menu features rich, filling entrees like our Sweet Potato Ravioli and Duo of Border Springs Lamb.
Join us for breakfast, lunch or dinner as we toast our fabulous Chefs and their commitment to sustainable Southern cuisine. We look forward to seeing you at the table.