 The Capital Grille Restaurant Review: Upscale steakhouse The Capital Grille draws carnivores to the Beverly Center. The traditional Craftsman-style mahogany-and-leather-clad restaurant features decorative wine cellars filled with 5,000 bottles, a raw bar and menu that ranges from retro to contemporary. Fresh oysters, lobster and Dungeness crab cakes, and Wagyu beef carpaccio are offered as starters, followed by Kona-crusted sirloin, cedar plank salmon and filet Oscar, the classic dish embellished with crab meat and béarnaise. All the expected steakhouse sides are available (e.g. creamed spinach, asparagus with hollandaise), along with lobster mac ‘n’ cheese and roasted wild mushrooms. The 350-plus label wine list offers some depth and global reach, with plenty of full-bodied reds to pair with that porterhouse. Cheesecake, crème brûlée and coconut cream pie may end the meal, and make a shopping excursion even more indulgent.
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