I have been to Capital Grille many times, almost all the time on Fridays. I try coming on Thursday around 6 or 7pm, and forget it, it's packed. You can't even find a seat at the bar. The hostess who you meet as soon as you walk in once told me that they have "regulars" who come in. Who goes to a steak house regularly?
Anyways, whenever you go, eat the 24 ounce dry aged Porterhouse steak. The Filet Mignon side of this steak is godly. You can taste the fact that it is dry aged, at the back of your tongue. It's massive obviously.
And obviously it's pricey, but not any more pricier than other steakhouses like Palm, Smith and Wollensky and Ruth Steak house. But it beats them all in taste.
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