Capital Grille’s Waygu and Wine Returns

By Jennifer Thomas

Uptown’s Capital Grille, known for its dry aged steaks and award-winning wine list announces the return of its Wagyu and Wine program, a limited-time, gourmet burger and wine pairing experience offered exclusively in the restaurant’s lounge. Now through November 23, 2014, guests of the lounge area can enjoy one of three featured American Wagyu beef burgers paired with a glass of Jordan Cabernet Sauvignon or J Pinot Noir for the price of $25.

Best known for its superior marbling and incredible richness, Wagyu beef is highly prized, and it pairs beautifully with wine. This year, in addition to its signature Wagyu Cheeseburger – served on a toasted brioche roll and topped with Havarti cheese, a sunny-side up egg and crisp onions – The Capital Grille has added two equally mouth-watering options: the Kona Crusted Wagyu Burger with shallot mayo and the Wild Mushroom Wagyu Cheeseburger with 15-year aged balsamic. Each burger is accompanied by Parmesan Fries.  

The Capital Grille’s American Wagyu beef, also referred to as American Kobe Beef, is sourced from Snake River Farms in Boise, Idaho, which started operations over a decade ago with a small herd of Wagyu cattle from the Kobe region of Japan. Today, its proprietary Wagyu/Angus herd produces what is considered by many to be the finest quality of beef in the U.S., with every step of the process strictly controlled to ensure that this level of distinction is achieved.

The Jordan 2010 Cabernet Sauvignon and J Vineyards 2013 Pinot Noir, selected by Master Sommelier George Miliotes, not only pair beautifully with the burgers’ distinctive velvety flavor, but they also are rarely available by the glass. The Jordan Cabernet is highly regarded for its rich texture and balance between smooth tannins and dark fruit aromas of blackberry and cassis with nutmeg and vanilla aromas and a lingering finish. The J Pinot Noir has a ripe, full texture, showcasing cherry to black raspberry fruit flavors with a silky finish.