I last blogged about Capital Grille over a year ago, and have eaten there several times since then-with so many restaurants to try each year, it’s uncommon for me to eat even twice at a spot in a year!
I was there last night for dinner with a “foodie” companion. Long story short-the evening was flawless, from salad start through surf and turf with great wines, and an apple tart finish. It all goes back to the Trinity, er, Quartet of excellence that’s exemplified at Capital Grille, day after day. Fine quality and consistency rule!
Sommelier Jasmine Peterson’s pairing with Chateau D’Esclans Whispering Angel Rose ’09 ($9 glass) nicely lets the grapes’ varietal mix of springtime freshness complement the salad with its fruity yet dry body and smooth finish. You could also pair this wine with my favorite side, the lobster mac n’ cheese. Mmmm!
Her professionalism is shared by other servers-relax and enjoy your evening- you’ll find for yourself that you’re in the best of hands.
Next was the Fall special- Seared halibut with spring vegetables ($36) placed over a bed of haricot vert, The long slender French green beans are more tender and richer in taste than fatter, more plebian green beans.
I love a great steak. The Center cut filet crusted with dried morel mushrooms and seared in butter ($29) was perfectly cooked-each mouthful full of rich savory taste, all served on a hot plate. Why can’t other restaurants passively heat plates with some of the abundant heat from their burners exhaust? I’m off my soapbox.
|The Evening's Three Great Wines|
We were very, very happy at having a flawless evening. Finer restaurants serve a few hundred meals over a day’s service in season, and humans can make a rare mistake. The mark of a professional is how they serve 99.9 percent perfect meals, and make the remaining 0.01 % right, and win a repeat customer. That’s why The Capital Grill continues to be one of my top recommendations for fine dining in Southwest Florida.
9005 Mercato Drive, Naples, 254-0640
Scenes from the Second Anniversary Below
|Executive Chef Jerome Houston|
|Chef Gil Suarez|
|Braised Short Ribs with Cherry Jus on Horseradish Crustini|