Wednesday, June 27, 2012
New entrees on the menu include a Wagyu Cheeseburger with Fried Egg and Crisp Onions and Seared Sea Scallops with Sweet and Sour Tomatoes. Mini Tenderloin Sandwiches and a Lobster Roll carry over from the spring, rounding out a variety of tempting choices.
I coincidentally stopped in for lunch with customers on the last day of their spring menu and again on the first day of their summer menu. Additionally we stopped in with the kids before a Red Sox game for dinner in the dining room. Three out of four days at one of my favorite restaurants? When it rains it pours I guess.
From the summer lunch Plates menu I went with the Carrot and Ginger Soup, the Wagyu Cheeseburger and a Watermelon Salad with Feta Cheese. The soups are strength of these lunch offerings, and the Carrot Soup is no exception. I'm not a chef - though I have watched several seasons of Top Chef - so I know that a test of the kitchen is the quality of their soups. This one continues to be a strong point in the path paved by the Porcini Bisque from winter and the Asparagus Soup from spring.
But the main event, and the dish I was looking most forward to trying, was the Wagyu Cheeseburger. The admirable qualities of Wagyu beef and similarly but more specifically Kobe -- known for their marbling -- are said by some to be a waste when obfuscated in a burger. That may be true to an extent but who cares? The burger is outstanding.
When the buttery toasted brioche bunch is placed on the fried egg, the yolk cascades down the burger creating a built-in dipping sauce. And an experience best enjoyed with knife and fork.
The burger receives a simple seasoning prepared in-house: Salt, pepper, and a little sugar. I'll have to give that a try next time I'm grilling burgers. Although I may not achieve similar results as my Weber grill doesn't reach up the 1200F their equipment is capable of which delivers burgers with a seared exterior and an even red color and temperature throughout.
It all comes together incredibly well.A 94+ point burger in my book.
All-in the lunch Plates menu continues to present a tremendous value - if you can show the discipline to not order alcoholic drinks and dessert. But really - how often do we cut out of work for a nice lunch these days?
The Capital Grille distinguishes itself with its consistent quality across the menu and it's upscale, intuitive style of service. Highly recommended.
If you're visiting The Capital Grille for the first time, here are a few sure-fire, iron-clad, can't-miss favorites:
- Wedge Salad with Bleu Cheese and Applewood Smoked Bacon
- Pan Fried Calimari with Hot Cherry Peppers
- Lobster Mac 'n Cheese
- Bone-In Kona Crusted Dry Aged Sirloin with Carmelized Shallot Butter
- Flourless Chocolate Espresso Cake
- Coconut Cream Pie
Question of the Day: What are some of your favorite menu items at The Capital Grille?