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Capitol Chophouse Restaurant Review: With a name like Capitol Chophouse, it’s reasonable to expect that top-quality steaks are part of the deal. Fortunately, you won’t be disappointed. This upscale restaurant ages its steaks 28 days to optimize tenderness and purchases its meat only from Midwest purveyors. (Rest assured, Wisconsin knows a good steak purveyor when it sees one.) Capitol’s menu includes T-bones, tenderloins, rib-eyes and prime rib, every one of them satisfying. A nice choice of sauces and rubs are offered to enhance meat dishes: béarnaise, Cabernet demi-glace, chimichurri, au poivre and blue cheese crumbles among them. But the seafood here is nothing to sniff at. Line-caught and flown in fresh from around the globe, options include Copper River king salmon, live Maine lobster, sea bass and Alaskan halibut. A Wisconsin cheese course also is on the menu. Other options for vegetarians, thanks to the chef's farm-to-plate philosophy, include a grilled cheese sandwich incorporating three Wisconsin cheeses; a salad of mixed garden greens; and a Gorgonzola and spiced-walnut salad, topped with apple slices.