* Click here for rating key
Capitol Grille Restaurant Review: Serving the guests of the century-old luxury Hermitage Hotel as well as discriminating locals, Capitol Grille’s kitchen sources the fruits of the earth from nearby Glen Leven farm. Chef Tyler Brown also puts on his farmer hat at the hotel's Double H ranch a few miles west of the city where he raises Red Poll cattle. But fresh foundations are only half the story. In the kitchen team's hands, these ingredients become simple but memorable dishes. Braised pork belly with grits and tomato gravy is a winning starter. The crew is also capable of resurrecting old classics, such as Pine Bark Stew, which has nothing to do with trees and everything to do with fresh fish. We also like the Double H Farms brisket with cauliflower and morel mushrooms. At breakfast, indulge in the Southern staples: grits, biscuits and sausage cream gravy. For lunch, savor the meat and three style blue plate specials including fried chicken on Mondays and meatloaf on Wednesdays. Dessert means coconut cake and other classics. The wine list is a fine collection that ably supports the cuisine, and the clubby Oak Bar next door provides a haunt for travelers as well as local legislators, lobbyists and downtown power brokers.