"Chef Keith Hanks is getting after it. I like to ask for the Kona treatment on the dry-aged sirloin. The Caesar salad is great, and the side dishes are always hot and well-seasoned. Everything from food to wine is reasonably priced; I never feel the 'steakhouse gouge' when I get the bill."
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October 10, 2016
There's a silver lining to every batshit crazy cloud, you guys. Here's a smattering of bone-in, bone marrow goodness to celebrate the hero of the moment.