The capital grille
January 15, 2024
I have been wanting to dine at The Capital Grill since they opened last year. My friend Dennis who is a retired fire chief ate dinner there with a few other firemen and they loved it. The manager presented each one with a very nice, boxed steak knife seat. Just knowing how special they made Dennis feel had me wanting to experience it for myself. Also, my pretty lady and I thought we should get a head start celebrating our milestone anniversary.
We made reservations on The Capital Grille site, and it was nice to see they were interested in knowing if our visit was for business or pleasure, if it was our first time at The Capital Grille and our first time at that location. I’m assuming their reservation system is compiling that information to build a profile and of course to see how they can make our experience more memorable. I appreciate those additional questions as I know that information will be used to make future communications more personalized and our experience more memorable. Our anticipation for The Capital Grille was certainly building up since making reservations and checking out their menu online.
When we arrived it just felt different than other restaurants we had been to in that area. It felt like the area was elevated. The outside is striking and eye-catching. When we walked inside the valet greeted us and we proceeded to the next set of doors for the host. We were surprised the host was not standing at the host stand. We stood there for about 45 seconds looking around. He came around the corner and quickly looked up our reservation. We were seated in a cozy booth and loved the warm, ambient lighting throughout the main dining room.
Our server Michael was delightful and truly the highlight of our evening. He presented the wine and cocktail list on an iPad. This was our first time using an interactive wine list. Michael was detailed in his explanation of how to navigate the menu. I was most impressed that it featured top recommendations and detailed profile information on each wine. I was so captivated by the interactive wine menu that I completely missed Michael’s thorough description of the Wagyu entree. LOL.
We started with oysters on the half shell and a field greens salad. When Michael delivered the oysters, I noticed a special sauce next to the cocktail sauce. It looked just like fish sauce, something I use regularly for my signature spring rolls. I asked Michael if it was fish sauce which sparked a nice conversation about his time in Thailand. I love hearing about people’s Far East adventures. The sauce ended up being a red wine vinegar-based sauce with chopped shallots called mignonette sauce. It tasted great with the blue point oysters from Massachusetts.
I love dining out with my lady and watching her order. She usually knows within 60 seconds what she wants. Last night it was the seared citrus glazed salmon. One of her favorite questions to ask servers is “What’s your favorite side dish?” Michael mentioned a few and she followed up wanting to know more about the creamed corn. Turns out they hand-slice the corn from cobs and then add it to the simmering sauce. The corn kernels are left intact and not pulped into the sauce. The pork belly bacon took the creamed corn to the top! I ordered the dry-aged bone-in NY strip which always has the subtle smokiness and bold flavor I enjoy.
We mentioned to Michael about Dennis’ experience and ten minutes later he surprised us with The Capital Grille mugs and two flutes of champagne. After we completed our dinner, he then surprised us with two samples of their signature cheesecake and expresso cake. Both were out of this world. I was intrigued by the expresso cake because the initial taste was a nice kick but quickly disappeared into a seamlessly smooth texture.
For those readers who have been following along on our eating adventures, you may be wondering if my pretty lady approved of their restrooms. I’m happy to report she did! There was a hook in the stall, and she added that the stall doors were floor to ceiling which is what she likes best. The men’s restroom was equally impressive. I’d like to mention that there was a large drain under the urinal. This is not something I see very often but when I do I know that business takes cleanliness very seriously!
My only concern about The Capitol Grille was the host situation. We noticed he was working solo checking guests in, taking them to their seats, and rushing to get back to the host stand. I was really surprised he was working by himself. Two people were needed for a more smooth and efficient experience. We enjoyed The Capital Grille and can’t wait to go back! When we do go back, we will make sure we are back in Michael’s section. He was the best.
As I conclude this blog post I want to mention a few friends of mine. First, Randy and Anna, owners of Noakes Law Group. I was excited to see their storage locker with wine in the lobby at The Capital Grille. If Capital Grille is good enough for the Noakes I know it’s good enough for me. Second, I want to mention my friend Breanne, owner of Something Blue in Prospect. She was on Wave3 News last week sharing their Valentine’s apparel and gifts. She was so good. Check out Something Blue when you have a chance. Valentine’s Day will be here before you know it!
Come join me on IG @bourbondappergent to talk about The Capital Grille and I’d like to know, do you like it bone in?
