My wife and I had dinner last week at The Capital Grille in Larimer Square as part of Denver Restaurant week. This was our first visit to The Capital Grille and overall it was a great experience.
The atmosphere was upscale but not super high end, the bar was hopping when we came in, for a Monday night this place was jumping, no doubt due to the restaurant week specials
The staff was very knowledgeable and quick to help, no pressure to up sell us on anything. We told the server we were interested in a bottle of wine, Spanish, and that we were both having steak. She asked for a price range and gave us a great suggestion with information about both bottles. We went with the 2006 Juan Gil that was a little fruity and not too dry, a good match for our steaks.
1st course
I choose the mushroom soup, my wife the salad. The salad was great, well dressed and with blue cheese, nothing special. the mushroom soup was a little thin but not bad. I'd recomend going with the salad.
Main Course
The Capital Grille was doing the same variation of roast chicken, steak, salmon. I'd had salmon the night before, and we roast chicken at home all the time. That left us with the steak, two options, the Kona crusted Fillet with roasted shallot butter or the dry aged sirloin with au jus. I went with the Kona crusted fillet, medium rare. The sirloin was more my wife's speed, cooked to well done. We added a side of potatoes au gratin and nibbled at the bread basket and sipped our wine as we waited. Diner was out in a relatively quick time and done exactly as we had ordered. I did make the mental mistake of ordering a shade too rare and forgetting that you actually get what you want in a place like Capital Grille, still the steak was wonderful and went well with our wine. The side of potatoes was a nice large portion, great for two people, with a nice bread crumb topping and tasty cheese in every bite.
Dessert
There was no choice on dessert with the restaurant week special, it was a caramel ice cream served with an almond biscotti and chocolate sauce to pour over the top. It was not a huge portion but after steak and potatoes all I want is something a little sweet to top off a great dinner.
This was our first go at restaurant week though we have been meaning to do it for a few years. We had a wonderful time and suggest anyone who missed it last week try the a restaurant that extended the offer into this week. You can find that list at http://www.denverrestaurantweek.com
The atmosphere was upscale but not super high end, the bar was hopping when we came in, for a Monday night this place was jumping, no doubt due to the restaurant week specials
The staff was very knowledgeable and quick to help, no pressure to up sell us on anything. We told the server we were interested in a bottle of wine, Spanish, and that we were both having steak. She asked for a price range and gave us a great suggestion with information about both bottles. We went with the 2006 Juan Gil that was a little fruity and not too dry, a good match for our steaks.
1st course
I choose the mushroom soup, my wife the salad. The salad was great, well dressed and with blue cheese, nothing special. the mushroom soup was a little thin but not bad. I'd recomend going with the salad.
Main Course
The Capital Grille was doing the same variation of roast chicken, steak, salmon. I'd had salmon the night before, and we roast chicken at home all the time. That left us with the steak, two options, the Kona crusted Fillet with roasted shallot butter or the dry aged sirloin with au jus. I went with the Kona crusted fillet, medium rare. The sirloin was more my wife's speed, cooked to well done. We added a side of potatoes au gratin and nibbled at the bread basket and sipped our wine as we waited. Diner was out in a relatively quick time and done exactly as we had ordered. I did make the mental mistake of ordering a shade too rare and forgetting that you actually get what you want in a place like Capital Grille, still the steak was wonderful and went well with our wine. The side of potatoes was a nice large portion, great for two people, with a nice bread crumb topping and tasty cheese in every bite.
Dessert
There was no choice on dessert with the restaurant week special, it was a caramel ice cream served with an almond biscotti and chocolate sauce to pour over the top. It was not a huge portion but after steak and potatoes all I want is something a little sweet to top off a great dinner.
This was our first go at restaurant week though we have been meaning to do it for a few years. We had a wonderful time and suggest anyone who missed it last week try the a restaurant that extended the offer into this week. You can find that list at http://www.denverrestaurantweek.com
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