Finally, the Capital Grille Is About to Open Its First St. Louis Location

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SLICED DRY AGED SIRLOIN WITH SWEET CHILI VINAIGRETTE AND WASABI OIL
  • Sliced Dry Aged Sirloin with Sweet Chili Vinaigrette and Wasabi Oil

The Capital Grille (101 South Hanley Road, Clayton), a nationally beloved steakhouse specializing in dry-aged steaks and fresh seafood, is finally about to open in the Gateway City.

The first restaurant opened in 1990 in Providence, Rhode Island. The one opening next Monday in downtown Clayton will be the 58th.

Known for its beef, dry-aged eighteen to twenty-four days, the Capital Grille uses a temperature and humidity-controlled dry-aging chamber which imparts tenderness, flavor and texture. When the meat is ready to cook, specialty infrared broilers produce a satisfying crust on the outside while keeping the inside juicy.

In-house cutting and aging give the chefs a high degree of control over the entire process in order to produce a well-prepared, flavorful steak.

The restaurant features short loins, ribeye, porterhouse and strip steak, as well as veal, seafood, chicken, soups and salads and a bar menu with shareable cocktail plates.

Managing partner Geoff Dill explains that today’s menu is a result of “years and years of experience with listening to our guests.” Several items on the menu are timeless and have remained since the early days, such as lobster mac and cheese. Another customer favorite is a pan-seared calamari with hot cherry peppers, cheese and pimento.

PAN-FRIED CALAMARI WITH HOT CHERRY PEPPERS
  • Pan-Fried Calamari with Hot Cherry Peppers

Dill’s dish of choice is a porcini-rubbed bone-in ribeye with fifteen-year aged balsamic vinegar. “It has so much flavor and the finish is absolutely gorgeous,” he says. Ice cream, sorbet and fresh mozzarella are made fresh, in-house.

An extensive wine list is paired with classic and signature cocktails, such as the Stoli Doli made with pineapple-infused vodka.

The decision to open the Clayton location was owing, certainly, to the success of the other fifty-seven locations across the country, but also to the insistence of customers at the nearby Kansas City location, which has been open for seventeen years. “The timing was also important,” said Dill. “It’s been a while since there’s been a new restaurant in Clayton and we are excited to be here now.”

Chef Cliff Law is originally from Detroit, but he lived here for a number of years and then moved to Florida before returning to St. Louis with his wife and family.

The space, which is located in the first floor of an office building in downtown Clayton, has been completely remodeled into a comfortable and approachable restaurant. The dining room windows open completely for an al fresco experience.

“The restaurant is ready; it’s absolutely beautiful,” enthused Dill.

The Capital Grille opens for lunch and dinner on Monday, September 18.

FIRE AND ICE COCKTAIL
  • Fire and Ice Cocktail

Follow Sara Graham on Instagram and Twitter at @engagetaste. E-mail the author at sara@engagetaste.com.

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