I’m not that up on finer nuances of wines, and probably never will be as I’d like. I can tell a good from a bad wine. I miss the fleeting whiffs that some pick up on. I can’t tell a peach from a strawberry’s bouquet; blackberry from red currant, or graphite from chalk. My life is fine without being gifted with an oenologist's nose and palate. That said, I enjoy trying different wines with a dish, to taste the unique interactions and taste transformations. Compare and contrast-a good mantra to have when faced with glasses of wines!
The Naples Capital Grille's proprietor, Peter Lopez, has assembled a superb team of 90 chefs, cooks, servers, bartenders and others. He’s a perfectionist with an easy going friendly demeanor. His team is what I hold up to most other restaurants as an attainable ideal; the gold ring of service and food quality. It’s unique in a world of people satisfied with bronze and leaden rings, and a few pop-top rings thrown in for good measure.
I could go on about the characteristics of each wine, however I know that not only would I would have a different opinion were the wine paired with a different food, you would certainly have your opinions and way of describing your perceptions as well. Having tasted gerat, good and bad wines along the way, we’d probably agree that these wines are a great selection.
What sets Capital Grille apart is consistency. The cuisine and service are top notch every time I or friends visit-we’ve not had an off night. Servers differ in personality and style-there’s no cookie cutter consistency about that! The consistency that sets all Capital Grille servers apart from many other servers is in their professionalism. It’s not easy dealing with some “picklepusses” and demanding folks with attitude problems, and I have a feeling that these servers would do their best to make even a pessimist look at the bright side.
Your evening couldl be pretty much like mine-there's a good variety of apps, mains and desserts to try, with some seasonal specials as well. Each server’s challenge is to quickly ascertain your wine preferences, and help you pair a suitable wine with your dinner. Kinda like playing “20 questions.” It’s fun, it’s not rocket science. It’s an exploration of the wines with the senses. Jump in-there’s no grade or “right and wrong.” Kinda like wondering how “that couple” ever fits together, right?
I enjoyed the sparkling white Marquis de la Tour, Cremant de Loure Brut with a selection of passed appetizers. Smoked salmon on onion pita crisps; fresh tomatoes bursting with flavor with Mozzarella crostinis; and the earthy wild mushroom and Boursin crostinis -all go great with the delicate fine bubbles and crisp fruit finish.
Two top appetizers are medium spicy pan-fried calamari with hot cherry peppers, and the prosciutto- wrapped melted Mozzarella with vine ripe tomatoes. I order the spicy hot calamari every time I visit, and take some home!
|Prosciutto- wrapped Melted Mozzarella|
|Kona-Crusted Sirloin with Shallot Butter|
The cedar planked salmon with tomato fennel relish is a popular dish.
I always take home some Lobster mac “n” cheese- it’s so luscious. It seems there’s most of a “chicken” lobster’s" obvious chunks swimming in each order!
The four molten cheeses are decadent-this is not your mama’s mac “n” cheese!