When it comes to uncovering a superb steakhouse in Boston, the options seem almost boundless.
From Back Bay to the Seaport District, there is certainly no shortage of fine dining options, but in the suburbs, it can at times be difficult to locate one.
Thankfully, the folks at The Capital Grille have acknowledged this and expanded their repertoire to now encompass a branch in Dedham. In addition to their establishments in Boston, Burlington and Chestnut Hill, the fourth Massachusetts location at Legacy Place has quickly emerged as the newest hot spot since its summer debut.
Situated in the former P.F. Chang’s space, the steakhouse has undergone a complete renovation to now feature a spacious dining room, stylish bar, and private and semi-private rooms for intimate gatherings and corporate events. Lunch is available on weekdays and dinner is served here every evening.
Since its inception, The Capital Grille has garnered an outstanding reputation for itself by distinguishing itself with its outstanding wine list, exceptional service, and expertly prepared steaks that are dry-aged in-house for 18-24 days and then hand cut daily by an in-house butcher, and this remains true at their latest location.
Upon arrival, valet attendants await at the front door ready to valet your car, or, if you prefer, there is self-parking available in the nearby lot. Inside, guests are welcomed by a cordial hostess and swiftly guided to a cozy crimson booth. Reservations are not obligatory but highly recommended to avoid prolonged waits.
At a recent media dinner hosted by The Capital Grille, we were greeted by Managing Partner David Contino, who now oversees the Dedham location. The former Managing Partner at the Hartford, Conn. location was observed throughout the evening attending to guests to ensure they were having a delightful experience.
Our knowledgeable server, Marcello, proposed to get us started with one of their craft cocktails. The Stoli Doli has been a specialty since 1991 and for good reason. Crafted with Stoli vodka, the cocktail is then infused with fresh pineapple, chilled, and served straight up. Other cocktails include a Black-Tie Margarita, Kona Espresso Martini, Capital Cosmo, and Blackberry Bourbon Sidecar.
Their exceptional wine list featuring cabernets from Caymus Vineyards, Fisher Unity, and RouteStock Cellars encompasses more than 350 new and old-world wines meticulously selected by their sommelier.
We suggest commencing with the lobster and crab cake served with a side of flavorful lemon basil aioli. They also offer a delightful raw bar selection that encompasses oysters on the half shell, jumbo lump crab cocktail, and tuna tartare. If you are unable to make a decision, opt for the substantial Grand Plateau designed for 4-6 people.
Make sure to leave room for the primary reason you came here: their distinctive steaks. Chef-recommended entrees include sliced filet mignon with cipollini onions, wild mushrooms, and fig essence; porcini rubbed bone-in ribeye with 15-year aged balsamic; and seared tenderloin with butter-poached lobster tails.
The Kona-crusted dry-aged bone-in New York strip is one of their highlights. Prepared to medium rare perfection, the coffee-rubbed cut is accompanied by caramelized shallot butter. A sliced porterhouse for two was presented as a special the evening we visited. The colossal cut features the best of both worlds: the melt-in-your-mouth tenderness of a filet mignon and full flavor of a well-marbled strip steak.
Other main courses comprise a bone-in ribeye weighing in at a substantial 22 ounces; double cut lamb rib chops; roasted chicken breast with parmesan risotto; and pan-seared sea bass with miso butter.
Steaks here are served without accompaniments, so be sure to try a selection of side dishes. The rich and creamy lobster mac n’ cheese certainly lives up to its name.
The flavor-packed roasted wild mushrooms are a necessity, as are their soy-glazed Brussels sprouts with smoky bacon.
You can even pair up steaks with lobster tails or Alaskan king crab legs (available as a special the evening we visited) for a hearty surf and turf combination.
If you can save some room for dessert, the brulee-style cheesecake served with fresh berries or flourless chocolate espresso cake should not be overlooked.
The weekday lunch menu offers some of the same appetizers featured on the dinner menu along with elevated casual fare like a cobb salad topped with sliced tenderloin; a ribeye steak sandwich with caramelized onions and Havarti; and a signature cheeseburger accompanied by a side of truffle fries.
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