I’ve never been to a steak house for Restaurant Week, and have never dined at Capital Grill in general, so was really looking forward to this meal. Hitting up a steak house – or any fine-dining, high-priced restaurant – is my new game plan for Boston’s Restaurant Week, as this is the best way to get your bang for the ($38.13) buck.
Capital Grill‘s Restaurant Week menu has a few options per course, and offers its steak house classics. While the salmon did sound excellent I couldn’t not have steak during my first Capital Grill experience. Below is the Summer 2013 Restaurant Week menu and the dishes I chose.
Fields Greens with Shallot Champagne
This salad was simple, light and delicious. The greens were perfectly dressed with the shallot champagne vinaigrette. The dish really only consisted of greens, carrots, and tomatoes, but it left an impact! I’d order this again in a heartbeat.
Breast of Chicken Confit
Bone-In Dry Aged Sirloin Steak 14oz
Seared Citrus Glazed Salmon
Parmesan and Herb Marinated Tournedos
Filet Mignon 8oz
At non-steak houses I always order steak medium rare and they typically come out looking more like medium. Here I ordered my filet medium, knowing that it would come out perfectly pink and juicy on the inside, which it did. My friend ordered her filet medium rare and she got just that, with the inside of the steak mainly pink with areas of rare red meat. The filet was not only cooked perfectly but was well seasoned and better than I expected.
Capital Grill offers a choice of 2 sides to accompany your main course: Sam’s Mashed Potatoes, and French Green Beans with Shallots and Heirloom Tomatoes. I was intending on ordering the green beans but the waiter said he’d bring us a side of each for the table to share. Can’t argue there! I’m glad I had a chance to taste the mashed potatoes because they were excellent; smooth and creamy with a few chunks of potato skin in the mix.
Classic Crème Brûlée
Strawberries Capital Grill
Handcrafted Ice Cream
Flourless Chocolate Espresso Cake
This was kind of a no brainier for me. I don’t frequent steak houses often but hear they typically make a mean chocolate cake. The flourless chocolate espresso cake was dense, and smooth like fudge. Paired well with the whipped cream and raspberries.
I have to also mention the bread basket. The dark brown pumpernickel-looking slices were incredible, warm and soft with a few specks of raisins. I didn’t try the rolls but the cracker bread was also top notch. The bread was served with softened salted butter.
This was my only Restaurant Week reservation this season but I was 1 for 1, with a successful meal at Capital Grill! I didn’t inspect the regular menu but would highly suggest heading here for Restaurant Week.