The Capital Grille

Arrived 15 mins late to reservation but was still honored the table, for NYE it wasn’t packed. The food was prepared in great portion, the sides were sharable & everything tasted excellent. Hostess was quick, efficient & the restaurant is beautiful slightly dark but nice design.. overall great experience.

The ambience and the service was great. The bread on the table is great too.

However, the truth is the steak wasn’t so great. My friend ordered a filet mignon and it was both overcooked and dry. Surprisingly, it was the worst piece of meat when it was supposed to be the most tender. The two other pieces, a dry aged NY strip and the rib eye were average. They didn’t excel in their flavours and the rib eye was very chewy and fatty. The best piece of the table was the lamb chop, but this shouldn’t have been the case for a steakhouse.

The seafood starter was not fresh. The lobster tails and the shrimps tasted out of season. I would not recommend ordering.

I really wanted to try this restaurant and after this experience I have to sadly admit that it is bot worth spending for a fine dining experience if the quality of the food is fluctuating and leaning toward the lower end. We spent $120 per person.

The level of service was excellent. Very polite and accommodating staff. Food was very tasty. Would recommend the clam chowder, crème brûlée cheesecake and Ribeye. The sides are excellent. You really can’t go wrong with anything on the menu. Not a fan of the bread, but I’m not a bread guy so that could just be me.

For now I would say stay away from this restaurant. I think they are having staffing issues effecting all levels of service. For a finer quality dining place this was poor. The older man that was the host when we entered was the high point for service. The server was a waitress and not particularly professional. To order took far to long, the cooking of the food took to long, and when it was delivered it wasn’t to the right people with sides spread throughout the table instead of to the people who ordered them. The manager is a tall black man who definitely needs work on his customer service. The table next to us had a harsh discussion with him when he arrived unexpectedly to tell them their policy is to group all checks and include gratuity since they sat together although only half had food. He refused to split their check except some drinks but would not let them choose their gratuity. He kept saying he was in charge instead of being professional. I paid for our table and after waiting for 20 minutes for our check people started to leave. I had to leave the table and find the servers station. I explained people were leaving and asked how much longer it would be for my check. Instead of her answering he stood up and said just tell them it will be five more minutes. Everything could have been more professional. It was more of an experience for fast food than fine dining regarding service. I know everyone is having staffing issues, but when the meal is expensive the expectation is a higher level of service which is not found here right now. I’d say check back in six months.

Manager Ryan and David behind the bar were beyond professional. So welcoming!