The Capital Grille
$$$ • Fine Dining, Seafood, Wine Bars Book a table: 7:00 PM 7:15 PM 7:30 PM MoreAbout The Capital Grille
Customers' Favorites
Bone-In Kona Crusted Dry Aged NY Strip with Shallot Butter
The Grille's Signature Cheeseburger with Grilled Onions
Bone in Kona Crusted Dry Aged NY Strip w Shallot Butter
Pan-Fried Calamari with Hot Cherry Peppers Serves 2
Caesar Salad with Grana Padano Croutons
Caramelized French Onion Soup Cup
Fresh Oysters on the Half Shell 6
Lobster Bisque with Sherry Wine
Oscar-Style with Jumbo Lump Crab
The Capital Grille Cheesecake
The Capital Grille Reviews
467 ratings
Share your opinion about The Capital Grille
The food as always was excellent and David our waiter was professional and attentive but not overly attentive which is appreciated. The dinner was paced in a calm skilled manner by kitchen.
Cory and Saul made sure are dining experience was perfect!!! The lobster tails were sweet and cooked perfectly... Old school charm that reminds you on how a restaurant and staff can truly be. We are definitely going to be regular patrons...
We had dinner in a private room. It was classy and quiet. Service was excellent, and the food was exquisite. I also got a dirty goose, and they make great drinks.
Hours
| Monday | 11AM - 9PM |
| Tuesday | 11AM - 9PM |
| Wednesday | 11AM - 9PM |
| Thursday | 11AM - 9PM |
| Friday | 11AM - 10PM |
| Saturday | 11AM - 10PM |
| Sunday | 5 - 9PM |
The Capital Grille offers excellent value, especially during Restaurant Week, with generous portions including sides. The restaurant is known for its beautiful ambiance and hosts who greet diners with a friendly and professional welcome. The service is outstanding, with knowledgeable and attentive staff providing superior service. Diners have enjoyed the Mini Tenderloin Sandwiches with Mushrooms and the complimentary dessert, which is served to perfection. This restaurant is a fabulous spot for quiet weekend lunches and dinners, where high-quality food and service come together. Recently, it has been busy, particularly during Restaurant Week, with guests noting that the filet and bone-in NY strip were flawless. Diners have also praised the new spinach and pear salad, as well as the steak salad, which pairs well with fine red wine. While some found the clam chowder light on clams, the creamed spinach and mashed potatoes were delicious. The desserts, served family style during special events, had some mixed reviews regarding presentation. Overall, guests have left satisfied after enjoying a great meal in a vibrant atmosphere, although some found the bar area overly bright.