Capital Grille has always been a group favorite, which is why I was surprised to see we had not been there since January 2012. With new member Mason Phelps in the mix, it seemed like a great venue to roll out the steak night experience.

To kick start our night, drinks were on Jon Glick as he was remiss in his post from last month. I got there a little early, around 645, to begin Oban consumption. Scotty Markets, fresh from O’Hare, joined soon after as did J-Cizzle. The balance of the group started to fill in what is a small bar area at Capital Grille – with some open stools and the ability to belly up, the tight quarters didn’t pose a problem.

Mr. Mason Phelps arrived, bow tie and all, looking like a distinguished gentleman. He wasted no time in smacking back a few bourbon Manhattan’s, which was no doubt a good sign. It is worth noting the pours at Cap Grille are very generous. That is a quick way to my heart. Settled in, the group began to walk Mason through the paces – what are the rules, which members fanatical about them, others that are not etc. When the bill came Glick showed just in time to pay down the near $300 and we were shown to our table, less Ol’ Thor-zene who sauntered in 20 minutes late.

A decent table in the middle of the dining room, it was off balance and the staff couldn’t seem to fix it – no elbows on the table this go around. Our server Todd came over to take our drink orders and we were off. Service throughout the dinner was tight.

Apps started with Capital Grille’s classic calamari with cherry peppers, which still reigns as best in the city. The shrimp cocktail, while good had nothing on the girth of those from P&P last month. Lobster bisque finished the first course and was outstanding.

A few reasonable bottles of red, good discussion, the welcoming of our new member and we were onto steaks. Capital Grille has a number of different topping options and different takes on your traditional cuts. One of their known signatures is the Kona Crust. Being more of a steak traditionalist, I opted for the rib-eye, medium rare. It was perfect. An amazing steak. While meat prices around the city seem to be skyrocketing, $65-$72 becoming the norm, Capital Grille delivers an amazing rib-eye, full of flavor and cooked to perfection for under $50. Kudos. Sides included lobster mac and cheese (delicious, but over-priced and over ordered by yours truly) au gratin potatoes, bsprouts and creamed spinach. All the sides measured up and get strong marks in my book.

It was around this time that Mr. Phelps delivered a little rhyme to the group. Something I know we was not too keen on. In the spirit of Steak night tradition he stepped up to the plate and further ingratiated himself to the group. I also took $100 from him, thank you Golden State overtime performance.

Naturally, it was Mason’s birthday and yes, you heard it, I walked free!
All in all a great night and dining experience. Service was excellent; food was excellent and company was even better. Another hearty welcome to Mason, great to have you in the mix.

It is a 9 for me boys.

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