cito wrote:Regarding Capital Grille--- We have never eaten there, but NOWHERE on their website do they claim that they serve USDA Prime meat. It might be an innocent omission, but I think that they would trumpet that fact if they did.

IIRC, Capital Grille actually makes a thing (or used to) out of the fact that they don't serve prime--their story is that their choice beef is a level of choice that actually has superior flavor to prime. I will say that I've been pretty well pleased with steaks I've eaten there, without the ability to know if I'd have been even more pleased with the results had the beef been prime.

We're going March 3, so it'll be just beyond restaurant week. We ate at Morton's last RW, not that it knocks it out of contention as a place to go for this meal, but if it haaaaaaas to be somewhere we've never been, that does come in to play. I had the filet then, it was really good. Keeping it on the list for now too.

aviva5675 wrote:We're going March 3, so it'll be just beyond restaurant week. We ate at Morton's last RW, not that it knocks it out of contention as a place to go for this meal, but if it haaaaaaas to be somewhere we've never been, that does come in to play. I had the filet then, it was really good. Keeping it on the list for now too.

What are you attempting to say with that paragraph, or trying to achieve?

After 30 + thoughtful responses from posters, you finally revealed that you have already been to Morton's. At this point, just pick a place and be happy with it.

Guess I deserve that slap down, even if it wasnt meant as it sounded. No harm was intended. Just hadnt given much thought to having had been there already.

aviva5675 wrote:Guess I deserve that slap down, even if it wasnt meant as it sounded. No harm was intended. Just hadnt given much thought to having had been there already.

LOL, I know how it goes. You're hoping for that one post that's going to provide an absolute moment of clarity. We've all been there.

Obviously, it would have been better if you'd mentioned in your OP that you'd already been to Morton's but that should in no way stop you from seeking additional information or opinions, especially since you won't be the only person who reads this thread seeking information.

=R=

I've had excellent dinners at the Capital Grill. Mortons and Gibsons are very good choices and we all know their beef is top of the line. What set Capital apart for me was the service and the bartender. The service is among the best I've had anywhere. The bartenders know their shit with whiskey drinks.

We went to Capital Grill. Chose it because it was steaks more than seafood, hadn't been there before and it was walking distance to the theater. I valet parked and left the car there, 5 hours free valet parking, which was a good deal. The place is literally next to and across a parking lot from the theater.

Got appetizers of calimari, which was hot (spicy), my husband really enjoyed, and the prosciutto wrapped mozzarella with tomato. Good but the prosciutto was a bit strong for me. We both had the Delmonico,which is their ribeye, bone in. Ordered it medium, came nicely charred on the outside and pink middle, really well done. I could tell what the strong taste of the steak was probably the dry aging. It wasn't unpleasant but it was there. Next time I'd like to try a wet aged place to see the difference. Also got the creamed corn with bacon- very very good, tho when I think creamed corn I think ho ho ho and green can and all, this was less creamy than that but with a bit of sauce and very tasty. The other side we tried was the potatoes au gratin- thin slices and nicely baked, another winner. Had the creme brulee for dessert, standard but tasty. Thought they left the coffees off the bill but she said it was free.

Service was excellent, very attentive waitress and busser. I had wanted to somehow put the leftovers in the car and not take to the show, and when I talked to the waitress about it she arranged for the valet to put them in the car for me. Tipped both of them extra. Lunch at work Sunday was awesome.

Thanks for everyone's input.

We dined at the Rosewood last night and it was a mixed bag.

When we ordered drinks, my wife ordered a sidecar and I asked what kinds of bourbons and scotches they had. Our waiter, who was very attentive, told me that they had all different kinds but that there was no written list. I ordered Pappy Van Winkle (admittedly, a shot in the dark) or alternatively a Cardu. The server returned and informed me that they had neither whiskey and that the bartender couldn't make my wife's sidecar because they didn't have any lavender syrup (an ingredient not present in any sidecar recipe that I've ever seen). I then asked for Old Forester, which they didn't have either. I finally asked the server to have the bartender pour me a nice scotch or bourbon of her choice...I was happy to get a double serving of Basil Hayden (the server said that the bartender felt bad that they didn't have my preferred libation so she gave me a generous pour). Perhaps the restaurant should have a list of spirits in addition to a wine list.

My chicken tortellini soup was good with an excellent broth and fine pasta. However, the lettuce of my wife's house salad looked wilted and, frankly, old. I also had the iceberg wedge with grape tomatoes, dry blue cheese and blue cheese dressing, which was excellent.

My wife ordered the prime rib, a house specialty which Phil Vettel in the Tribune rated as the 2nd best in Chicagoland (after Chicago Cut's). The double cut serving was welcome. The meat itself was good but not discernibly better than that served elsewhere, e.g. Wildfire, Lawry's. My wife commented that the prime rib wasn't as good as that served at the now-closed J. Alexander's on Clybourn, which had wonderfully salty crust.

I ordered the special of the evening - an organic, prime dry-aged bone-in ribeye from a small purveyor whose name I've forgotten. It arrived nicely browned with steak butter. While the meat was quite flavorful, it was rather tough. I thought that the tenderness would improve as I worked my way to the more rare portion near the center, but it didn't. I probably should have sent it back, given that it was a $62 entree. I don't know if it was just a tough piece of meat or whether this kind of artisinal meat is simply less tender than other prime beef.

My potatoes au gratin and my wife's steamed broccoli with hollandaise were solid.

I told our server about the toughness of my ribeye and, as a consolation, he comped us two desserts - a white chocolate cake and an apple tart in a bag. Both were wonderful.

While the service was excellent and the room was very classic, we won't be back any time soon - there are too many options closer to us downtown. Nevertheless, it is worth giving Rosewood a try if you are in that area.

Dined at the Capital Grille/Rosemont last night, after a concert at the next door Montrose Room at the O'Hare Intercontinental. Although the prices were quite high--like Vegas or NYC-high--I loved my Bone-In Kona Crusted Dry Aged Sirloin with Shallot Butter. An 18-oz. coffee-rubbed beauty cooked to a perfect medium-rare, it has become my favorite steak. And the shallot butter mixed winningly with the steak juices emanating with each bite I'd cut. Quite a good Caesar salad with fresh anchovies as well. Service was stellar, and I loved the dark mahogany tones of the room.