Capitol Grille

Frommer's Review

New chef Tyler Brown is maintaining the high standards at the posh Hermitage hotel's Capitol Grille, where polished service attracts politicians, power-lunchers, and theatergoers from the nearby Tennessee Performing Arts Center. Diners rave about his Carolina-influenced dishes, including Low-Country oyster stew. Other standouts are the salad of mixed lettuces and radishes with a honey-roasted peanut-ginger-peach vinaigrette; and the Niman Ranch pork chop with brown sugar rub. Grilled salmon and steaks are also on the menu, along with tempting sweets such as English toffee croissant bread pudding (served with maple ice cream and caramel sauce), and the unusual Mission fig cheesecake, made with goat cheese, figs, hazelnuts, and sorghum crème fraiche.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.