Kona-crusted dry-aged sirloin. photography by Kevin Hunter Marple

Review: Capital Grille

The Capital Grille is a business traveler’s dream: the restaurant has locations in more than 30 cities, a high-tech reservation system that tracks your likes and dislikes, and you can text “tcg,” space and the ZIP code or state you are looking for to 39044, and they’ll direct you to the nearest restaurant. Junkies should be so lucky. But I don’t need any of that to know that I can get a dry-aged 14-ounce sirloin that has been rubbed with Kona coffee and topped with caramelized onion any night of the week at the location behind the Hotel Crescent Court. Generally, I like a steak to taste like a steak, and I shy away from the gussied-up, cheese- or sauce-covered versions. But this Kona-crusted steak is simply the best piece of glorified cow in Dallas. You can also expect expert service, fine seafood, and lovely desserts all served in East Coast, good ol’ political boy style, with a bar scene to match. It’s a chain, but in this case, that’s a good thing.

Get contact information for Capital Grille.


Keep me up to date on the latest happenings and all that D Magazine has to offer.