May 29, 2013

• The Capital Grille

  A few months back I made reservations for two during restaurant week. We were both looking forward to the meal at The Capital Grille since we both have not been to their establishment. We tried to make the effort of going out and trying a new restaurant once a month or every other month, but we've kind of fallen off the wagon with this winter being so cold and long. It was really nice to be able to catch up outside of work, have a glass of wine, enjoying delicious food and being in the presence of good company. It was exactly that.

  
  While we looked over the menu and what was offered, we both noted on how the atmosphere of the restaurant is dark and pretty laid back. The interior decor is masculine, we felt like we were in a men's club from the 50's.

  

  Our basket of assorted breads arrived after we received our drinks. Following the recommendation of our server, we both decided to get our steaks with the porcini rubbed and 12 year aged balsamic.She opted for the filet mignon while I went for the 14oz bone-in dry aged sirloin.

  

  I decided to try the Clam Chowder though I didn't have very high expectation since I've almost always been disappointed in the past at every restaurant I've been to, saved my one and only time I made it at home following the recipe from my friend Michael Chow from thousanthdish. It was the best clam chowder I've ever had.

  

  My friend Theresa ordered the Field Greens, Seasonal Vegetables with Shallot Champagne Vinaigrette, I tried a bit of her salad and thought it was really light and refreshing.

  

  We had the Mashed Potatoes and Green Beans as our side, and awhile I have no complaints, I did wished I asked for the truffled fries instead.

  

  Theresa ordered her Filet Mignon medium-well. While I don't really care how she like her steak done or how eats her steak, but I think that to cook any steak more than medium is ruining it. To cook a perfectly good piece of steak to death is an injustice.

  

  I ordered my Bone-In Porcini Rubbed Sirloin medium-rare and it was perfect.

  

  My steak was so tender and juicy. There was so much flavor. The aged balsamic cuts out some of the richness of the sirloin but also bring out the sweetness flavor in it. I loved my steak that night.

  

  My friend decided on the Crème Brûlée and said it was pretty good, I didn't try any since I've never liked crème brûlée.

  

  I went for the Flourless Chocolate Espresso Cake, it was something I'd normally would go for as far as desserts goes. It was rich, dark, velvety, and decadent.

  We had a fabulous dinner here and the steaks we had were amazing. We had such a good time here that I've already made another reservation for us to return here in the next couple of months. The food was great, service was superb, but most importantly the company was what made the dinner special. I look forward to our next outing.

  • 12:21 am
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