Local Flavor

Raising the Steaks

What’s cooking at Bourbon Steak and Capitol Grille

by Carrington Fox

Bourbon Steak 201 Eighth Ave. S. 629-208-8440 jwmarriottnashville.com/dining/bourbon-steak With Bourbon Steak, located on the 34 th floor of the sleek new JW Marriott Hotel, James Beard-honored restaurateur Michael Mina plants his first flag in Tennessee. Sweeping 360-degree views of Nashville, an encyclopedic wine list, and innovative preparations of beef and shellfish lift Michael’s meaty new nameplate to the heights of dining, among his other lofty landmarks from San Francisco to Dubai. In the well-lit dining room, Michael and company craft a nightly menu of classic steakhouse staples — think wedge salad with blue cheese, dry-aged bone-in New York strip or an Australian wagyu filet mignon with sides of Brussels sprouts, broccoli and baked potato with “all the fixin’s,” plus classic bearnaise, creamy horseradish and bourbon sauces. But executive chef Michael Lishchynsky and his team also modernize the repertoire with artistic presentations of salmon tataki with ginger, snap peas and shiro dashi vinaigrette; tuna tartare with Asian pear, pine nuts, habanero, quail egg and sesame; and a foie gras “doughnut” with poached pears, toasted almonds and maple syrup. Michael’s contribution of elevated ambiance and cuisine continues to “raise the steaks” for nighttime and private dining in Music City.

Capitol Grille 231 Sixth Ave. N. 615-244-3121

capitolgrillenashville.com

Housed in the stately century-old landmark The Hermitage Hotel, Capitol Grille is equal parts tradition and trailblazer, honoring Nashville’s history while pushing the boundaries of thoughtful cuisine. Over a decade ago, Capitol Grille introduced Nashville to the far-flung scientific experiments of molecular gastronomy. Since then, the kitchen has returned to historic Southern roots, advocating for local food and farmers, even going so far as to cultivate a kitchen garden on a Land Trust-protected farm a few miles beyond downtown.

From Double H Farms, executive chef Derek Brooks and his team harvest the freshest flavors from Tennessee soil, which make their way into dazzling seasonal menus of breakfast, lunch and dinner at Capitol Grille and the adjoining Oak Bar. Along with a steakhouse repertoire of beef, salmon and scallops, served with sides such as collards, cabbage, grits and fried okra, Capitol Grille composes signature dinner dishes such as hot chicken confit, drunken bloody mary mussels, sorghum-braised short ribs, and roasted lamb chop with fennel purée, breaded cauliflower and port reduction. At lunch, there’s a selection of sandwiches, salads and soups, along with a weekly blueplate calendar of chicken-fried steak, barbecue beef, meatloaf, chicken and dumplings, and shepherd’s pie. And of course, there’s always the beloved sweet onion bisque, a menu stalwart that makes Capitol Grille as much a hometown favorite as a world-class dining destination.