The old-world steakhouse, with its mahogany paneling, formal dress code and rumors about the owner’s mafia ties, might seem like too much of a gritty, neighborhood-cemented institution to boil down and turn into a nation-wide franchise. But the backers of the Capital Grille have proven that it can be done. Started in Providence, R.I., in 1990, the chain has expanded to 45 locations extending all the way to Seattle and including a much-loved restaurant in Stamford. But don’t think of Capital as aMcDonald's for steaks. Jay Weston, publisher of the much relied-upon Jay Weston's Restaurant Newsletter, lists the Los Angeles location as one of the best steakhouses in the city and wrote lovingly of “how the steaks are grilled over high heat 'til the desired degree of doneness, then briefly placed in the oven, rested for a few minutes, and carved in the kitchen before being dispatched.” He says he and his party left with “the aroma of sizzling steaks in [their] nostrils.”
Winner of Best Steak House in the Fairfield County Advocate's Best Of Readers' Poll 2012.