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Oct 4, 2012 06:08 PM

Capital Grill what should we have suggestions please?

Some friends are coming from out of town and want to go to Capital Grill any suggestions

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  1. The Breast of Chicken Confit sounds amazing! Get a steak, kid.

    1. the steak will be good but not great. best to lower expectations.

      1. Haven't been for a while, but I always get the kona crusted steak.

        2 Replies
        1. re: CookieLee

          This is my go to steak at the Capital Grille as well. I'll also second the calamari, a huge portion, well fried with hot peppers (Rhode Island Style).

          1. re: kimfair1

            3rd the Kona & calamari - but I usually ask for the boneless sirloin (they'll put the Kona rub on any steak just in case you don't like sirloins). My hubby had the porcini crused sirloin & raved about it. We usually go the Burlington location - haven't tried the new Boston location yet.

        2. Overpriced steak and creamed spinach.

          7 Replies
          1. re: C. Hamster

            i guess you have to be pre-disposed that you're not eating at AppleBee's, it's a splurge.

            1. re: treb

              I have no problem with splurges, but I think that i can do just as well at home - maybe better. And preparing a steakn is pretty simple and satisfying.

              I prefer to spend noney on dishes that restaurants do better than me - or at least, are so time consuming that I do not want to prepare them.


              1. re: cambridgedoctpr

                I can to well at home also, doesn't mean I'd avoid eating a steak entree out. The same could be said for most entree's.

                1. re: treb

                  ^This. I rarely go to steakhouses anymore, but find that "I can cook it better at home" comment one of the sillier ones that reappears on these boards. I can cook the majority of dishes available at restaurants around here as well or better at home. It doesn't mean I don't enjoy eating out a good portion of the time.

                  I don't like the new space, but I have had great steaks at Capital Grill. No need for the OP to lower expectations in terms of that. I will offer another vote for the Kona crusted preparation, however I always request they hold the shallot butter. It's just not necessary on an already excellent steak.

                  1. re: Gabatta

                    Yes, if they want to cook at home, maybe they should post their perferences on the home cooking board! Personally, my grill or oven broiler doesn't heat up to 1800 degrees like most steakhouses do.

                  2. re: treb

                    I always have this dilemma when I go out to eat. I just love steak, and frequently that's what I want more than any other menu item, though it is easy to cook (and a charcoal grill can get plenty hot enough for a satisfying "black and blue.")

                    1. re: nsenada

                      I love my steaks black and blue also. My charcoal (and yours) should be able to get to 1000-1200F. I have a laser IF thermometer and have checked.

                      A simple trick for the home chef without the 1800f grill is to put the meat in the freezer for 15-20 mins before cooking. Lowers the internal temp. I do this more with salmon or tuna than beef.

                      Can get a nice char on the fish while keeping it raw on the interior.

                      Good trick for us poor slobs that don't own 1800f broilers; which is probabably most of us..:)

                      Cap Grill does a great version of calamari with hot peppers. Their dry aged choice steaks are right up in the top tier of steakhouses.

            2. Their spicey calamari app is excellent along with their housemade chips available at the bar only. As for steak, they're all USDA Choice, not Prime, dry aged. I prefer the rib eye with creamed spinach.