In a city crowded with steakhouses that easily rival those found anywhere in the country, choosing where to dine can feel like an art form. Yet each December, Capital Grille at the Crescent inevitably rises to the top of the list. It’s become a quiet tradition—returning to a place where the atmosphere leans warmly into the season and the dining room feels built for winter gatherings without overplaying the sentiment.
Continue readingFiled under Steven Doyle
Faced with the decision to select a steakhouse in the land of some of the very best steakhouses in the country, today we visit Capital Grille. Typically we visit this Crescent Court gem around Christmastime, and this year is no exception since the restaurant boasts everything about holidays.
We were loaded with great gifts from the menu that can only be described as indulgent.
Continue readingFiled under Steven Doyle
by Steven Doyle
I recently made my way to Capital Grille and was blown away not only by the fare, but the amazing and well-tended service. And the pie. All I heard that evening from patrons to staff was how amazing this coconut tart adorned with a lush whipped cream was. But to get to this pie you must first take a near Wonkaland of whimsy through their menu, which for several excited diners, including myself, this was perfectly OK. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
The exact origin of macaroni and cheese is unknown, though it most likely hails from Northern Europe, with the earliest known recorded recipe being scribbled down in 1769. A staple of American cuisine, the creamy combo made its way to the United States courtesy of Thomas Jefferson, who, while visiting France, became enamored of fashionable pasta dishes served there. He brought back noodle recipes and a pasta machine, since this foodstuff was unavailable in the Colonies. As president, he served macaroni and cheese at an 1802 state dinner. Continue reading
Filed under Crave, Steven Doyle
by Andrew Chalk
It is the middle of summer and people are away on vacation. If you are a Dallas steakhouse, how do you fill the tables? Answer, do a promotional special. Several Dallas restaurants have taken up the challenge (this is actually a great time of year to eat steak!) but one of the best is The Generous Pour currently taking place at all locations of The Capital Grille every evening of the week through August 31st. I was a guest at a recent media event at The Capital Grille where they explained it. Continue reading
Filed under Andrew Chalk
by Andrew Chalk
If you have an interest in wine and asked yourself “What do the main grape types taste like?” I have a recommendation for you. Slip down to The Capital Grille in Dallas, Fort Worth or Plano and take part in The Generous Pour. It is essentially a matching flight of wines to go with the food you choose from the menu. However, it is cleverly chosen to be both informative and unpretentious to newcomers to wine. There are seven wines in total, divided into a flight of three whites and one of four reds. You start with the whites. Your waiter or waitress gives you a good-sized taste of each wine. If you want more of one that you especially like they are easygoing about that. Continue reading
Filed under Andrew Chalk, Wine
