Set Your Location >>

Restaurants > New American
Flag Page Send to Friend Print

The Capital Grille

Map
HopStop

http://www.voiceplaces.com/locations/directions/locationId:2317831/ View on Large Map
Get Directions

3 people have posted a review, snapped a photo, checked in, or tipped this place. Use your voice!
  • svolhein
  • JennRob
http://media.voiceplaces.com/7144026.1.jpg
The Capital Grille
  

00000 - 00000 of 00000

+ Add A Photo

00,000 of 00,000

500 Crescent Court Dallas, TX 75201

214-646-1531 

http://www.thecapitalgrille.com  

3 User reviews Write A Review
500 Crescent Court Dallas TX 75201

advertisement

  • New American
    Sun 5pm-9pm, Mon-Thu 5pm-10pm, Fri-Sat 5pm-11pm
    $$$$ $$$$
    All Major Credit Cards, Diners Club
  • Business Casual
    Banquet Facilities, Business Dining, Catering, Patio/Sidewalk Dining, Private Party, Takeout, Wheelchair Accessible
    Dinner, Lunch
    Full bar
  • Accepted, Recommended
    Garage, Valet
Description

In a warm environment of African mahogany paneling and art-deco chandeliers, diners feast on hearty surf and turf plates like the seared tenderloin with butter-poached lobster, the 22 oz. Delmonico steak and grilled swordfish. The bar menu offers spins on traditional bar items-mini lobster and crab burgers, parmesan truffle fries as well as pan-fried calamari with hot cherry peppers. More than 5000 wines are available to pair with the menu items. Its location near the Arts District makes it an ideal pre-theater stop, with a $50 prix fix menu. If that isn't enough, master sommelier George Miliotes hosts wine tastings, which are affordable and, well, tasty.








Back to TopUser Reviews & Comments | Write a Review
Back to TopDallas Observer Critic News & Reviews | Write a Review
  • Long Time Gone

    Long Time Gone

    By Mark Stuertz | Thu, March 17, 2005

    Nine years is an eon or two in kitchen dog years. "About three or four chef eternities," clarifies Green Room chef Marc Cassel. Or as of this writing, former Green Room chef. After nine years steering the Green Room "feed me, wine me" stove,... More »

  • Opening the Tap

    Opening the Tap

    By Mark Stuertz | Thu, October 02, 2003

    Frankie Carabetta, the virile bar magnate who has sown taps and shots all over Uptown (there's even a bar on McKinney Avenue, Frankie's, named after him that he has absolutely nothing to do with), is busy pumping out more progeny. At this time... More »

  • Tastemakers

    Tastemakers

    By Dave Faries | Thu, August 01, 2002

    The Burning Question crew gathered recently at Sevy's Grill in the middle of a workday for a...um...dental appointment. During our sojourn, bartender James Pintello mentioned something about atmosphere affecting the taste of a drink. "I'd order... More »

  • Foreign Substances

    Foreign Substances

    By Dave Faries | Thu, April 18, 2002

    It's almost as if foreigners have a different word for everything. Really, it's the fact that "beer" sounds like "alus" in Lithuanian, "sor" in Hungarian and "Budweiser" in Oklahoman that makes life so damn confusing. Dan Quayle admitted as much... More »

  • A Glassware Menagerie

    A Glassware Menagerie

    By Dave Faries | Thu, July 05, 2001

    Dixie Cups rank high in the pantheon of great inventions. They are sturdy, compact, disposable and capable of filling a room with oily black smoke when ignited. The Burning Question crew prefers to say no more about that last attribute. The... More »

  • Loading More Critics Reviews
Back to Top Dallas Observer Awards | Visit the Best Of Website

  • 2002 | Best Cocktail

    Understand something: The best cocktail isn't necessarily the one we drink every night. Then the winner in this category would be "Whatever alcohol is brown, in our cupboard and you can pour over ice." No, this category is reserved for the sort of drink that men and women can consume and say to themselves, "My, this is a refreshing way to get loaded." With that being the criterion, the winner is clearly the Stoli Doli at C-Grille. On the bar you will see a huge container filled with... More »

Back to Top Community

People Who Like The Capital Grille

Back to TopMenu
Dinner Menu
Appetizers
 
Wagyu Beef Carpaccio With Wasabi Arugula
premium wagyu beef, sliced razor thin and served chilled.
 
Prosciutto Wrapped Mozzarella With Vine Ripe Tomatoes
lightly sautéed and served with crisp crostini and 12-year aged balsamic.
 
Smoked Salmon
served with capers and dill mayonnaise alongside onion pita crisps.
 
Lobster And Crab Cakes
seasoned with hints of bold dry mustard and sweet red pepper.
 
Fresh Oysters On The Half Shell
served on ice with mignonette sauce.
 
Shrimp Cocktail
fresh jumbo shrimp served with a spicy, house-made cocktail sauce.
 
Pan Fried Calamari With Hot Cherry Peppers
our signature appetizer. crisp and golden with a fiery flavor.
 
Cold Shellfish Platter
a seafood celebration of fresh lobster, jumbo shrimp and oysters.
 
Grand Plateau
jumbo crab, north atlantic lobster, shrimp cocktail, oysters on the half shell.
Soups & Salads
 
Clam Chowder
a new england favorite seasoned with our own blend of spices.
 
French Onion Soup
sweet onions under a blanket of perfectly melted cheeses.
 
Caesar Salad
a steakhouse classic, served with a choice of caesar dressings.
 
Spinach Salad With Warm Bacon Dressing
tossed with a savory warm bacon dressing.
 
Fresh Mozzarella, Tomato And Basil With 12-year Aged Balsamic
delicately flavorful and beautiful on the plate.
 
The Capital Grille Chopped Salad
mixed greens and crisp vegetables served with an olive vinaigrette.
 
Field Greens, Tomatoes, And Fresh Herbs
served with a tangy parmesan vinaigrette.
 
Wedge With Bleu Cheese And Applewood Smoked Bacon
cool, crisp greens accented with a nice, smoky flavor.
Chef’s Suggestions
 
Seared Tenderloin With Butter Poached Lobster Tail
the ultimate steak and seafood experience.
 
Cedar Planked Salmon With Tomato Fennel Relish
a smoky, woody flavor complemented by our fresh relish.
 
Bone-in Kona Crusted Dry Aged Sirloin With Shallot Butter
our acclaimed coffee-rubbed, boldly flavored sirloin.
 
Sliced Filet Mignon With Cipollini Onions And Wild Mushrooms
a rich twist on our popular, classic filet mignon.
 
Porcini Rubbed Delmonico With 12-year Aged Balsamic
our signature steak, prepared with delicate porcini mushroom crust.
 
Chef’s Daily Seafood Feature
fresh seafood, creatively and masterfully prepared by our chef.
Main Courses
 
Dry Aged Steak Au Poivre With Courvoisier Cream
tender sirloin flavored with black peppercorn for a spicy flavor.
 
Filet Mignon
a timeless entrée, prepared to your liking.
 
Dry Aged Sirloin Steak
our highly flavorful, hand-cut new york strip served au jus.
 
Dry Aged Porterhouse Steak
our signature 24-oz. steak. classic perfection.
 
Filet Oscar
served with lump crabmeat and drizzled with our house-made béarnaise.
 
Delmonico Steak
a 22-oz bone-in ribeye grilled to your liking and served au jus.
 
Breast Of Chicken Confit
crisp, golden brown, and delightfully lemony.
 
Double Cut Lamb Rib Chops
four flavorful rib chops grilled as you wish.
Seafood
 
Broiled Fresh Lobster
fresh from the atlantic and broiled to enhance its natural sweetness.
 
Grilled Swordfish With Lemon Shallot Relish
precisely grilled with fresh lemon, fennel and herbs.
 
Sushi-grade Sesame Seared Tuna With Gingered Rice
tuna prepared to your liking and served with sesame and ginger sauces.
 
Seared Citrus Glazed Salmon
served over haricots verts, fresh asparagus and roasted cippolini onions.
 
Lobster And Crab Stuffed Shrimp
carefully assembled, lightly breaded, and roasted with a touch of wine.
To Share
 
French Green Beans With Shallots And Heirloom Tomato
crisp baby green beans sautéed with fresh, flavorful ingredients.
 
Roasted Cremini, Portabella, Shiitake, Oyster Mushrooms
beautifully seasoned and hearty enough to accompany any steak.
 
Sam’s Mashed Potatoes
red bliss potatoes, sweet cream, butter and salt. as delicious as it sounds.
 
Au Gratin Potatoes
hearty slices layered with a blend of cheeses. not to be missed.
 
Sautéed Spinach
garlic infused olive oil gives fresh spinach a rich, savory flavor.
 
Fresh Creamed Spinach
blended with a béchamel sauce for extra creaminess.
 
Creamed Corn With Smoked Bacon
a perfect balance of creamy, crunchy, smoky and sweet.
 
Parmesan Truffle Fries
freshly grated cheese and white truffle oil make these a guest favorite.
 
Grilled Asparagus With Lemon Mosto
lightly grilled, drizzled with lemon and sprinkled with rare fleu de sel.
 
Lobster Mac ‘n’ Cheese
as magnificent as it sounds.
Dessert
 
Trio Of Handcrafted Ice Creams
served with freshly baked cookies.
 
Chesscake With Fresh Seasonal Berries
a guest favorite. extremely light, with a caramelized brulee topping.
 
Fresh Seasonal Berries In Vanilla Cream
a blend of just-right berries enveloped in crème anglaise.
 
Fresh Strawberries Capital Grille
strawberries, ice cream and our own grand marnier sauce.
 
Coconut Cream Pie
a vanilla crust layered with whipped and coconut creams.
 
Chef's Seasonal Fruit Sorbet
a nice, light ending to any meal.
 
Flourless Chocolate Espresso Cake
decadence topped with berries and whipped cream.
 
Chocolate Hazelnut Cake
rich chocolate cake layered with dark chocolate mousse and ganache.
 
Classic Crème Brûlée
the perfect caramelized sugar crust over the creamiest of custards.

Privacy Policy | Terms of Use | Site Map   © 2013 Village Voice - All rights reserved.

Browse Voice Nation
  • Voice Places

    Voice Places

    Find everything you're looking for in your city

  • Happy Hour App

    Happy Hour App

    Find the best happy hour deals in your city

  • Daily Deals

    Daily Deals

    Get today's exclusive deals at savings of anywhere from 50-90%

  • Best Of

    Best Of...

    Check out the hottest list of places and things to do around your city

Join
Log In