Startle

Capitol Grille's executive chef Tyler Brown has emerged as one of Nashville's most talented chefs and has become a forerunner in the trend of chefs practicing cultural sustainability (in other words, preserving the recipes of the region in which he lives, the South). His farm-crafted menu displays that commitment to sustainability, both in ingredients and techniques. In addition to overseeing the kitchen at Capitol Grille, Brown heads up the Farm at Glen Leven, a historic farm purchased by the Land Trust for Tennessee, where he uses organic farming practices to make sure the produce comes out of the ground as nature intended. The vegetables used in Capitol Grille's seasonally-planned dishes are cultivated at Glen Leven. The farm now includes a herd of cattle as well as several beehives. Brown strives to preserve the heritage of the South by paying homage to the great Southern dishes and cooking practices of the past. He even tweaks recipes that come from his grandmother's recipe box.