The Capital Grille

A famous American steakhouse in Boston, with Bone-In Dry Aged NY Strip as its representative. The restaurant environment is modern and elegant, suitable for business meetings or friends gatherings. In addition to steak, you can also choose fish, seafood and other dishes, all of which taste pretty good. I went to eat their steak during the Boston Restaurant Week twice a year. Appetizer + main course + dessert is $38 per person. The most classic Bone-In Dry Aged NY Strip costs an extra ten dollars, but you must order this, it's really delicious. It's just that 18oz is calculated for the weight of the bones, but one person can't finish it, even boys can't finish it. The mashed potatoes and greens on the side dishes were basically untouched, but there was still a piece of steak left. It was so delicious that I couldn't bear to throw it away, so I packed it home and made a black pepper beef tenderloin, and the meat was still delicious!!! Remember that their steaks are usually a little overcooked, so you must order Medium Rare, which is basically a little more tender than Midium.

I booked a seat two weeks in advance. It was an extremely crowded and lively old-fashioned American restaurant with warm service and high-quality dishes. The only thing that most Chinese people may not be able to bear was the sweetness of the dessert, which was so sweet that it went into the cells of the tongue. Maybe this is an authentic American dessert. Well, let me talk about the dishes I had last night. The French onion soup was extremely rich and sweet. I couldn't stop eating it with the bread before the meal. I also snatched the clam chowder ordered by others. It was particularly rich and delicious. I want to talk about their signature dish steak. Personally, I think the bone-in beef fillet is the best. It is medium-rare, tender and fragrant, not too raw. It is perfect with Napa red wine. After eating a large piece of steak, I can only walk around the city hall to digest it. By the way, I forgot the lobster tail. The very fresh lobster tail has helped you jump out the meat and put it beautifully on the shell. You just dip it in hot butter and put it in your mouth to taste the sweet taste.

See Figure 4 for the lunch menu. The appetizers look very rough, and the freshness of the lettuce cannot cover the greasiness of the sauce and bacon. The main course of sirloin steak is great, the medinum rare is just right, the arugula and roasted red peppers seem to be mixed with red wine vinegar, and the cheese has no taste. The cream brulee has a caramelized crispy crust and is smooth inside. It is recommended to eat the fruit first and then the brulee

I have eaten steak at many restaurants, both here and abroad, some of which are even Michelin restaurants abroad, but the capital Grille in Boston is really impressive. I ordered BONE-IN KONA CRUSTED DRY AGED NY STRIP WITH SHALLOT BUTTER. The seasoning is very good, the meat is tender and juicy, but the outer layer is a bit crispy. There is another dish, SLICED FILET MIGNON WITH CIPOLLINI ONIONS AND WILD MUSHROOMS. The meat is a little firmer than the previous one, after all, it is fillet, but it is tender enough and very delicious. The overall service of the restaurant is also great, and the atmosphere is great. It's a pity that Boston doesn't have a Michelin rating. If it did, this restaurant would at least get one star.

We came to Boston from Taipei for a meeting and didn't know the local delicacies. Fortunately, the friend who hosted us knew a famous steakhouse within walking distance of the Prudential Center. Since it is a Boston restaurant, even if it is a steakhouse, the seafood is also good. The clam chowder is worth a try, and the Chilean sea bass is specially recommended by friends. The filet mignon, rare, is delicious with red wine!