Comments (0) Best Seafood in a Steakhouse - 2005
Capital Grille
Maybe it's the wonderfully pretentious presentation of the lobster bisque, the bowl brought by a soft-footed server who laces the top of the soup with decanted sherry for a fine, sharp, smoky alcohol hit. Or maybe it's the liquid velvet texture and strong lobster flavor of the bisque itself, an ideal balance between creamy richness and big buttery whacks of lobster that proves that the kitchen knows more than just how to grill a steak. We're not sure why we love the lobster bisque at the Capital Grille. But we do know that we never miss a chance to order it.
