When it comes to discovering an exceptional steakhouse in Boston, the choices appear nearly endless.
From Back Bay to the Seaport District, there is definitely no shortage of exquisite dining options, but in the suburbs, it can sometimes be challenging to find one.
Luckily, the individuals at The Capital Grille have recognized this and broadened their lineup to now include an outpost in Dedham. Alongside their establishments in Boston, Burlington and Chestnut Hill, the fourth Massachusetts location at Legacy Place has swiftly become the latest trending spot since its summer opening.
Situated in the former P.F. Chang’s space, the steakhouse has been completely renovated to now feature a spacious dining room, sleek bar, and private and semi-private rooms for smaller gatherings and corporate events. Lunch is available weekdays and dinner is served here every night.
Since its inception, The Capital Grille has acquired a stellar reputation for itself by standing out for its exceptional wine list, remarkable service, and skillfully prepared steaks that are dry-aged in-house for 18-24 days and then hand cut daily by an in-house butcher, and the same holds true at their newest location.
Upon arrival, valet attendants await the front door ready to whisk your car away, or, if you prefer, there is self-parking available in the nearby lot. Inside, guests are greeted by a friendly hostess and quickly shown their way to a comfortable red booth. Reservations are not necessary but strongly recommended to avoid facing long waits.
During a recent media dinner hosted by The Capital Grille, we were welcomed by Managing Partner David Contino, who now leads the Dedham location. The former Managing Partner at the Hartford, Conn. location was seen throughout the evening checking on guests to ensure they were having a delightful experience.
Our knowledgeable server, Marcello, offered to get us started with one of their craft cocktails. The Stoli Doli has been a signature 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 remarkable wine list featuring cabernets from Caymus Vineyards, Fisher Unity, and RouteStock Cellars includes more than 350 new and old-world wines meticulously selected by their sommelier.
We recommend beginning with the lobster and crab cake served with a side of flavorful lemon basil aioli. They also offer a delightful raw bar selection that includes oysters on the half shell, jumbo lump crab cocktail, and tuna tartare. If you can’t decide what you would like, opt for the substantial Grand Plateau designed for 4-6 people.
Make sure to leave space for the primary reason you came here: their signature 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 available 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 include 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 a la carte, so ensure to try a few side dishes. The rich and creamy lobster mac n’ cheese certainly is “as magnificent as it sounds.”
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 missed.
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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