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Best High-End Steakhouse Denver 2008 - Capital Grille

Capital Grille

Capital Grille

1450 Larimer St.

Denver, CO 80202

303-539-2500

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Readers' Choice: Del Frisco's Double Eagle
When the Capital Grille came to Denver, people doubted that it would make a dent in a city already fat with high-end steakhouses. But those people were wrong. Capital Grille came to Denver with a deep understanding of what a steakhouse customer wants, and a sharp awareness of what it takes to thrive in an overcrowded market. The managers, chefs, cooks, servers, hostesses, busboys, even the contract valets all knew exactly how good they had to be, because Capital Grille told them how good they had to be, then trained them to be that good. The result? From the minute the door opened, no restaurant in Denver had food like the Capital Grille, served in the most impeccable yet friendly way imaginable.
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steak girl
steak girl

Come On! There are so many steakhouses in Denver, many that have been around alot longer then Capital Grill, and are tried and true. I guess if you are into the musty taste of dry age, prefer your steak overcooked, and are into having smoke blown up your a** for a few hours, this would be the place for you.

Buhaj
Buhaj

Great review Raw Doggin', have to agree with you about Capitol Grille and the steaks. I'd rather sit behind a screaming baby nonstop from Denver to Kona than pay a wicked price and get steaks that are on the level of some stripmall cooking school. The same thing happens in the Boston location, where do these guys learn to cook, the kitchen @ MCI Walpole?

weege
weege

"jerked off by the highly "trained" staff"

and thats a problem? pass the lemon scented wetnaps..

Raw Doggin\'
Raw Doggin\'

I\'ll never get it...maybe I\'ve had the miserable luck of never having a decently cooked steak at the Capital Grille, but maybe that\'s because the Capital Grille isn\'t really a steak house but giant spank tank for the self-important in Denver to go and jerked off by the highly \"trained\" staff.

For the love of that\'s holy, if you\'re going to put the word steak house on the front of your place, cook your meat properly. Wine, service, atmosphere, those are fine, but to me matter precisely dick if you\'re overcooking beef. I\'ve had several meals at the Grille and tried five different cuts of meat and each time I wanted so badly for them to get it right. I order a medium rare that comes out medium well to well done every since time. I\'ve even tried ordering them rare and \"black and blue\" and they still can\'t seem to nail it. I KNOW those steaks have been sitting under a heat lamp for 10 minutes because the jus on the plate looks like marine-grade lacquer. I may have been MR when they pulled it off the grill, but by the time they get around to getting my steak that resting on 250 degree plate to my table, it\'s cooked through. I know Jason flicked Prime 121 in the nuts a while back, but at least the veal chop I ordered was spot on temp-wise. It\'s a beautiful place, no doubt, and the service is good, but it better be for the price.

Capital Grille?, c\'mon Jason....

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