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As the seasons change in Nashville, so changes the menu at Capitol Grille. The Four-Star restaurant has a partnership with Land Trust of Tennessee that grants executive chef Tyler Brown the ability to wear two hats — chef and farmer — as he oversees an organic garden at the nearby Farm at Glen Leven. The menu features vegetables from the garden as well as beef also raised on the farm. You’ll find à la carte options with regionally and historically matched side dishes. Highlights at the Forbes Travel Guide Four-Star restaurant include entrees such as braised Painted Hills beef short ribs with ratatouille and squash blossom as well as Sunburst Farms trout that can be paired with fried green tomatoes or truffle macaroni and cheese.