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Capitol Grille Restaurant Review: Capitol Grille’s kitchen sources the fruits of the earth from nearby Glen Leven farm, a historic parcel of land that’s being worked anew. Fresh foundations are only half the story, though. In chef Tyler Brown’s hands, these ingredients become simple but memorable dishes. Braised pork belly with heirloom vegetable succotash is a winning starter. We also like the lamb two ways with hominy, bacon jus and heirloom carrots. Choose among à la carte sides to accompany a selection of “simply prepared” mains, such as diver scallops or dry-aged beef. At breakfast, indulge in the Southern staples: grits, biscuits and sausage cream gravy. For lunch, savor entrée salads, sandwiches and reasonably priced pasta dishes, and at the bar, bargains may be had on certain offerings. Dessert means coconut cake and other Southern classics. The wine list is a fine collection that ably supports the cuisine. Just down the hall is the clubby Oak Bar, a haunt of legislators, lobbyists and downtown power brokers.