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| - We have dined here many times and brought a guest this time. The atmosphere in the main dining room is very nice as in a warm gentleman's clubby room kind of way. There are great paintings on all the walls including a great one of Mr. Rogers and there are several mounted animal heads high-up on some walls.
Their bread and the selection is very good including the pumpernickel and lavash. They serve butter that is some the best you can get. "European-style" Cultured Butter I would say.
From the Bar we ordered a Grey Goose martini with blue cheese stuffed olives perfectly made and the olives were some of the best I have had. The apple martini was weak for some reason but had good taste. With dinner a bottle of Concha y Toro, Marques Casa de Concha 2010 Carmenere went so well with our steaks.
To start I had the Wedge salad that was pretty good for sure right up there with some of the best. The lettuce was appropriately extremely cold and crisp. While the blue cheese dressing was good indeed, it could have been a little stronger of the blue for my own taste, but the tomato wedges and the bacon were outstanding. The Onion soup was tasty with a great topping of oozy melted crusty cheese. We also had Wagyu Beef Carpaccio that I would grade outstanding.
Specials of the night are always worth a review and discussion with your server. Tonight, one that sounded great was a preparation of wild pacific salmon, but we were here for the steaks tonight.
My dry age strip steak was a very flavorful piece of meat and the tenderloin with porcini sauce and the poached lobster was a super combination, tender and flavorful, decadent perhaps; just great . The filet that we asked to be treated with the Kona was very good. Also at our table we had he porterhouse which was a good size, nicely done and very tasty. To reiterate a bit, we enjoyed good flavor with all the steaks and all were prepared as ordered.
Service, first and last was outstanding. Our server's knowledge was just short of encyclopedic. Everything about everything on their menu and anything about all the food and perpetrations she was able to recite. She was very professional, fast and prompt in an apparent effortless and smooth manner. Wine she knew all about, yes she did. "Oh I think you would want that wine filtered", so she decanted our wine as her own recommendation for what we had. "Not going to finish the wine; want it back in the bottle", not a problem and immediately it was done.
They are very busy on the weekends and when we arrived for our 8PM reservation the dining rooms were at 95 percent full. If you arrive without a reservation you might have a chance to eat in the lounge area high tops, bar, or the few tables in the area.
If you like great dining and great steak and can afford an upscale price; Capital Grill is worth the occasional experience.
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