The Capital Grille – filet mignon
The national steak chain Capital Grille opened in Salt Lake City on March 25th. The Capital Grille is known for expertly prepared steaks dry-aged in-house for 18-24 days, a process that achieves incomparable flavor and tenderness. Steaks are hand-carved daily by the restaurant’s butcher, with selections including Bone-in Dry-Aged NY Strip; Porcini Rubbed Delmonico with 15-Year Aged Balsamic; and Sliced Filet Mignon with Cipollini Onions, Wild Mushrooms and Fig Essence, among others.
The restaurant is also popular for its blend of menu classics and twists on appetizers and sides, artfully prepared using impeccable ingredients. Signature dishes includePan-Fried Calamari with Hot Cherry Peppers; Lobster Mac ‘N’ Cheese; and Lobster and Crab Cakes. Dedicated to culinary excellence throughout its menu, a skilled pastry chef prepares desserts each morning from scratch, such as The Capital Grille Cheesecake, brûlée style, and Coconut Cream Pie.
The Capital Grille pours from a Wine Spectator-recognized list of more than 350 selections, housed in a floor-to-ceiling, temperature-controlled wine kiosk holding more than 3,000 bottles. Guests may also choose from 30 wines rarely offered by the glass, including library vintages and highly sought after limited bottlings. Through continuous wine training, servers can make personalized recommendations for guests to choose their perfect pairings. Private wine lockers are available by annual lease for the aficionado, offering brass nameplates, specially procured wines and first access to special events and tastings.
The Capital Grille in Salt Lake City is located at 40 East 100 South, near the corner of Regent Street. The new restaurant spans over 12,000 square feet, including a lounge and patio, as well a separate floor for private and semi-private space for events. The dining room is open daily for dinner, with hours Sunday from 4-9 p.m., Monday through Thursday from 4-10 p.m., Friday from 4-11 p.m. and Saturday from 5-11 p.m., as well as lunch Monday-Friday from 11:30 a.m.-4 p.m. Reservations are recommended but not required.
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