By Marc Kent
Upon arrival, the diner is welcomed as one returning to their private club. The ambiance is warm and friendly with sincere greetings from receptionists to managers to the wait staff and bus boys – all caring as to the comfort and pleasure of the diners.
Managers Alev Ersoy and Joseph Beninato suggested we sample numerous menu items that included Chef Carmine di Candia’s favorites. Our
Marc Kent
waiter, Ray Stinchcomb, contributed his thoughts as well and suggested sampling of various wines to accompany each course. As there are 322 wines on their roster, we relied on advice from this wine educated and experienced server who provided us with a choice wine to match our dining selections.
Our introduction to the Capital Grille’s appetizer menu began with warm Wagyu Beef Carpaccio on a bed of arugula salad, drizzled with lemon vinaigrette. Tasty prosciutto wrapped mozzarella with juicy vine ripe tomatoes was followed by lobster meat/crab meat cakes with just a touch of filler to have the true taste come through. An order of cool, plump, fresh oysters led to a spicy pan-fried dish of calamari with hot cherry peppers that left a lingering hint of spice on the palate. In addition smoked salmon, shrimp cocktail, a cold shellfish plate and a “Grand Plateau”(King crab, lobster, shrimp cocktail and oysters) round out this listing.
We reveled in the taste of fantastic lobster bisque – off the menu – so rich and creamy with chunks of fresh lobster meat that we were tempted not to just sample – but finish. A gigantic 14 ounce crock of French onion soup, enough for three gourmets, proved to be the finest possible of this classic, a must for Francophiles. Next visit, we’ll try their cup of clam chowder as well.
We sampled a Caesar salad with a nice creamy dressing over cut shards of crisp lettuce, then the fresh spinach salad with a warm bacon dressing, giving a pleasant crunch to this tasty dish. Fresh mozzarella and beefsteak tomato slices with leaves of basil was dressed with a 12 year aged balsamic vinegar– a royal treat. A “wedge” with bleu cheese and applewood smoked bacon, the Capital Grille’s own chopped salad and a plate of field greens with tomatoes and herbs are also offered.
Chef Carmine’s suggestions include a seared tenderloin with butter poached lobster- cedar planked salmon with tomato fennel relish- and a daily Chef’s seafood feature-all to test on a later date. We did test three steak choices- a bone-in Kona crusted dry aged 14 ounce sirloin with shallot butter, medium rare plus a sliced 10 ounce filet mignon with Cipollini onions and wild mushrooms done on the rare side as well as a Porcini rubbed 22 ounce Delmonico with 12 year aged balsamic vinegar prepared medium. There is a definite difference in these three tastes, effected by the cut and degree of doneness though all were succulent choices. Broiled lobster meat with drawn butter was paired with the steaks .The Chef’s “Main Courses” also feature six additional steak choices plus roasted chicken and double cut rib lamb chops.
Five seafood offerings include lobster and crab stuffed shrimp, seared citrus salmon, sushi grade sesame seared tuna with gingered rice, grilled swordfish with lemon shallot relish plus lobsters ranging from two to four pounds, done as you wish.
Ten side dish offerings include our servers suggestion of lobster mac’n’cheese, roasted Cremini, Portabella, Shiitake and Oyster mushrooms and Vidalia onion rings-witheach portion enough for two diners and each portion rich and delicious. One can also order sauteed spinach,fresh creamed spinach, mashed potatoes, asparagus with Hollandaise and French green beans with roasted tomatoes and fennel.
All fine dinners culminate in sweet endings and here we were favored with classic crème brulee-smooth, cream and sensational, a rich chocolate hazelnut cake with a lovely, grainy texture and a trio of restaurant-made ice cream flavors, beautifully handcrafted. You may wish to order their fresh strawberries, a flourless chocolate espresso cake, fruit sorbet, berries in vanilla cream, coconut cream pie or cheese cake with seasonal berries.
Combine your dessert with standard or specialty coffees or teas, order any of their extensive roster of brandies, cordials, dessert wines, ports, scotches and whiskeys-revel in dinner well done.
The Capital Grille at 6000 Glades Road (Town Center Mall) in Boca Raton (561-368-1077) is one of a chain of 41 fine establishments. It seats over 260 diners at their bar, patio, kitchen rail and main room. Open from 11:30AM to 4PM for luncheon, Mondays through Fridays – no luncheon service on Saturdays or Sundays. Dinner from 4PM to 10PM Mondays through Thursdays, till 11PM on Fridays and from 5PM to 11PM on Saturdays and 5PM to 10PM on Sundays.
In conclusion, each and every dish we sampled was, in our opinion, the finest in taste and texture, amply portioned and most professionally served. Costing is in relation to the quality of food and service – We urge you to …Go and enjoy!!