3 /5 Marta A Rivera Diaz: The Capital Grille is located near Fiesta Texas, just off I-10. Getting there was easy for us, but we were able to take access roads the entire way. It may be a hassle for those coming from the south, though.
We had reservations for 1345 since we were both off for Veterans Day. For some reason, when we checked in at the hostess/host booth, we were left standing there for 5 minutes. There was no reason given, the place was barely filled ,and there were no other patrons waiting to be seated. With two hostesses standing at the front, we gave each other a side-eye that said, "Do we really want to eat here?" We were finally led to a booth on the fringe of the dining room.
If youve been to one Capital Grille, you pretty much know what this one looks like. Typical steakhouse ambiance, except not as dark as it usually is during dinner service.
Our server arrived about 5 minutes after we were seated, presented our menus, and took our water preference and cocktail orders. We both ordered cocktails from their menu and also requested the pan-fried calamari and a Caesar salad to split. The calamari had a delicate, crispy exterior and was perfectly tender. It has a mild, tangy spice from banana and/or cherry peppers and is absolutely worth the visit. I would return just for that dish. The Caesar salad came on two plates and had a dressing that was thinner and more lemony than Im used to. It was a sparse salad of romaine leaves that had sat too long in the acidic dressing, so it was beginning to wilt by the time we ate it. Id skip that next time.
About 10 minutes after we ordered, our server brought our appetizers and took our entree order.
I ordered the steak frites lunch plate, which came with your choice of a soup or salad. I selected the New England Clam Chowder. I requested a medium-rare plus, specifying that I prefer it closer to medium-rare if need be. My husband ordered the bone-in NY strip cooked medium-rare.
We finished our appetizers and noted that we still hadnt received our cocktails. I asked about them, and he told me they were just about ready. He returned a few moments later with the cocktails. The flow of service was disjointed throughout the meal because we were offered "bread" after receiving (and sending back one of) our entrees. The "bread" was a type of lavash, not a slices of a loaf. He mentioned that the other bread they served wasnt finished baking. We told him we were fine and passed on it. My clam chowder was run-of-the-mill and didnt taste like it was made in house.
My steak was overcooked, almost well done, so I asked him to take it back. He badgered me about keeping the fries to "snack on" while I waited, repeatedly asking if I was sure and how he insisted on my keeping the fries while he replaced the steak. I told him firmly each time that I would like to enjoy a complete entree and not "snack" on anything. He finally respected what I was telling him and returned the plate. The exec chef came out and made a big to-do about presenting me a properly cooked replacement steak, which I thought was a bit much.
The final result wasnt seared properly, but was seasoned well and cooked to the proper temperature. By that time, however, my husband had finished his steak (after I told him to eat it before it got cold), and the whole hassle of returning it made me lose my appetite. I took it home and ate it for lunch the next day.
We spoke with the GM, who sympathized with our complaints and welcomed our compliments. Later, he would email us to apologize again and extend an invitation to give them another opportunity. We will, but I hope we have a more streamlined, courteous experience than this one.
