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The Capital Grille Restaurant Review: This outpost of the upscale national steakhouse chain boasts an opulent and comfortable dining room, rich with dark mahogany wood, high-backed upholstered chairs and private booths. The focal point is an enormous glass-enclosed meat locker where patrons can examine their upcoming meal. It's more than just a display case, though, as the beef is dry-aged here, then taken by executive chef Jim Nuetzi and his kitchen crew and turned into sirloin, porterhouse and Delmonico steaks: big, juicy, pricey. For surf, choose from large North Atlantic lobsters and grilled fish steaks. Master sommelier George Miliotes has assembled a selection of 350 world-class wines.