The monopoly tycoons of the 19th century traditionally did their wheeling and dealing at exclusive restaurants, cleverly concealing the fact that they still lived with their parents. Enjoy curfew-free culinary revelry with today's Groupon: for $30, you get $60 worth of upscale southern dinner cuisine and drinks at the Capitol Grille in the historic Hermitage Hotel.
Snuggled in sumptuously padded seats with hands folded like love notes atop crisp white tablecloths, patrons can peruse Capitol Grille’s seasonal dinner menu for Carolina-influenced starters, such as the house-cured country ham chowder with cornbread croutons ($8). Once winter palates are warmed, meat teeth can further melt into house highlights of local Black Angus beef, including a 16-ounce house dry-aged beef rib eye ($65), Painted Hills filet of beef ($30+), and short-rib pot roast with bacon and brown-sugar marmalade, potato rosti, and braised red cabbage ($34). If you're surf smitten, opt instead for a plate of Sunburst Farms trout ($27), rounding out the fish's delicate flavors with a side of truffle mac 'n' cheese ($7). Executive chef Tyler Brown is the mastermind behind Capitol Grille's elegant and progressively prepared edibles, simultaneously keeping one finger on the pulse of culinary trends, both feet planted in southern traditions, and all plastic knees at safe distances from open flames.
Throughout your feast, sample the impressive wine selection with a glass of Louis Latour chardonnay ($10) or Erath pinot noir ($14). Soak up the elegant setting for extra minutes by ordering a sweet dessert, such as coconut cake with cream-cheese buttercream, blueberry compote, and yuzu anglaise ($9), or Tennessee peach clafouti with brandied peaches, ginger ice cream, almond, and sorghum ($9). The historic hotel's 100th anniversary provides the backdrop for a romantic dinner or the perfect setting to bury the hatchet after a duel with Mr. Peanut.
Four miles from the Capitol Grille kitchen, executive chef and able farmer Tyler Brown plucks heirloom veggies from the fertile soils of 66-acre Glen Leven Farm. A member of Southern Foodways Alliance and Slow Food USA, Brown champions a commitment to cultural sustainability—a movement that cherishes a region's dish traditions and embraces the culinary artistry of today. The seasoned yeoman not only incorporates his heirloom veggies into traditional Southern dishes, but also cultivates his patch without pesticides or harmful putdowns. Brown also raises heritage breed beef on a nourishing grass-fed diet. His approach to cuisine has earned nods from myriad media outlets, which praise his menu of dry-aged beef and creative flourishes such as huckleberry jus and cranberry moutarde. Situated inside the 100-year-old Hermitage Hotel, Capitol Grille dazzles patrons with towering ceilings, marble walls, and crisp white linens.
231 6th Ave. N
Nashville, Tennessee 37219Get Directions