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The Capital Grille Restaurant Review: Steak lovers have been raving about this upscale national chain since it opened in 1996. The dining room is opulent and comfy, rich with dark mahogany wood, high-backed upholstered chairs and private booths. The focal point of both the room and the menu 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 Innocent Utomi and his kitchen crew and turned into sirloin, porterhouse and Delmonico steaks: big, juicy, pricey. Patrons are likewise privy to large North Atlantic lobsters, grilled seafood steaks and dessert classics like crème brûlée and Key lime pie. The Capital Grille is strong on dinner, prominent as a power lunch hub, and at any meal period offers the same grandiose satisfaction as more famous national steakhouses.