During a typical week at Penn, you might see two people outside of our age bracket (read: LPS students). We’ve become so accustomed to wrinkle-free faces that even those black-suited OCRers look (kind of) like college students. Entering Capital Grille transports you to our distant future, in which we chill with slightly overweight 55-year-olds at a luxurious steakhouse on a Tuesday night.
Capital Grille emulates importance. Located on Broad St., its neighbors include City Hall and the Ritz Carlton. Unlike the more cramped BYOs, CG seats hundreds in multiple rooms each with rich dark mahogany walls, wall-to-wall oriental carpeting and warm lighting. Though ornate gold-framed portraits flank the walls, the large art deco chandeliers tone down the stuffiness, giving CG a modern vibe.
Our meal began with a glass of the Alamos Mendoza Malbec ($8) and the chef’s amuse bouche; red and yellow beats served with goat cheese and drizzled with a balsamic glaze. The fresh beets, rich cheese and sweet glaze sparked both our appetites and taste buds, preparing us for the feast ahead.
For our appetizer we sampled one of the few vegetarian offerings, a fresh mozzarella, tomato and basil salad with 12-year aged balsamic ($13). Not your average caprese, the fluffy mozzarella pieces topped thick, juicy red and yellow heirloom tomatoes. The tender mozzarella, crisp tomatoes and smooth dressing created an exciting combination of both textures and taste. Unfortunately, our other appetizer, the prosciutto wrapped scallops ($18) disappointed. The three plump scallops wrapped in crisp bacon served over baby spinach were chewy and the charred bacon taste overpowered the dish.
CG is known for its beef, so we ordered steaks for our main course. After learning the proper definition of rare, medium and well done we ordered the 10oz filet mignon ($39) medium and a medium-rare bone-in Kona crusted dry aged sirloin with caramelized shallot butter ($42). With a perfect hot pink center and served in its own juices, the filet’s rich beefy taste was accentuated by its simple preparation. Though cooked perfectly and served with a creamy flavorful sauce, its sauce dominated the Kona’s beefy taste.
As an a la carte menu, sides do not accompany the steaks, so we opted for a side of lobster mac ‘n’ cheese ($14). Enough food for a main dish, the mac boasts crunchy breadcrumbs atop a skillet of baked pasta served with substantial chunks of lobster meat in a mascarpone, havarti and grana padano sauce. The creamy sauce and crunchy shell gave the dish a home-cooked feel, while the chunks of lobster added a gourmet element.
With hefty portions, we could only stomach one dessert. If all the desserts are as decadent as the cheesecake ($9), I’d recommend saving room. With a fluffy cheese center, vanilla wafer crust and a crunchy caramelized top, the light cheesecake is the perfect ending to a heavy meal.
Though the entrées are pricey, with many options, big portions, and hearty food, CG is a good place to go if you’re not paying. For one night CG transported me to this world of decadence. I can only aspire to a life in which I will spend my weeknights at such fancy haunts.
