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The Capital Grille Restaurant Review: Charlotte power brokers meet for meat at The Capital Grille, where post-work cocktails and business dinners are the draw. For appetizers, calamari is pan-fried with hot cherry peppers, while the Wagyu beef carpaccio departs from the norm by being seared, then chilled and sliced razor thin. Seafood also gets its due among the starters beyond the calamari, with shrimp and oysters having starring roles. Meat lovers go for the dry-aged steaks, but there’s something for everyone, including the double-cut lamb chops, lobster, swordfish with lemon-shallot relish, tuna and salmon. Don’t skip the sides: creamed spinach, truffle fries, lobster mac ‘n’ cheese and more. The dessert menu features some classics: consider coconut cream pie. The 400-plus-bottle wine list impresses with its breadth and depth of varietals and geography, but prices can be staggering. Service is professional.