My trip to the restaurant's Baltimore's Inner Harbor location was one that my dining companion and I really enjoyed. From the extensive education given by Executive Chef Daniel (Dan) Henry to the food, which was incredible, to the first class wait staff—our dining experience was second to none. Chef Daniel is just the kind of chef you can talk to for hours. He has passion oozing through his veins and it's evident. He began in the restaurant business at a very early age and he retains his passion whether he's in the kitchen, talking to random reporters like me or while visiting schools and encouraging young people. In a word, he is refreshing.Chef Daniel showed MCCN all around the restaurant. We visited the area where those much revered steaks undergo the dry-aging process, we took a stroll through the wine cellar, and he even gave us a peek at the lobster tank, where he pulled out a humongous lobster who, unfortunately for the crustacean, had a date with destiny soon and very soon.
I sampled both the Bone-In-Kona Dry-Aged Sirloin and the Porcini Rubbed Delmonico with 12-year aged Balsamic. Both were outstanding for different reasons. The dry-aged process cannot be underestimated. It is a meticulous process that goes on for 21-days, allowing the meat to come to its juciest state after being dried. The dried portion is then cut away and the result is a juicy steak on your plate. It's a costly way of doing business, but The Capital Grille bears that expense in order to bring the utmost quality to their guests.
The Bone-In-Kona Dry-Aged Sirloin is prepared with caramelized shallots, coffee rub, peppercorn, and other various seasonings. My steak was medium-rare and it was simply delicious. It tastes like you would dream a steak would taste. As for the Porcini Rubbed Delmonico, it was every bit as pleasing. The preparation includes seasoning and broiling the classic cut originating from the short loin to create a delicate porcini mushroom crust. It is then topped with a drizzling of 12-year balsamic.
Before indulging in the beef, we were treated to two wonderful appetizers. One of which, I had been anticipating because I remembered just how good it tasted the last time I came. Do not pass up the opportunity to try the Pan-Fried Calamari with Hot Cherry Peppers. If there is a plate of calamari that is better, I have not had it. It's a wonderful balance of spicy seasoning yet it's not overbearing at all.
The next appetizer—the Parmesan Truffle Fries. It was Chef Daniel's choice for us. He, too, loves this one. Cooked in white truffle oil, dusted with sea salt and tossed in shredded Grana Padano. You're going to want to order this for yourself because you can't eat just one and whoever ordered it might not want to share.
I know there's no suspense to this review...the drama is predictable, but here's what you should know: The Capital Grille in Baltimore is a top-notch restaurant, that appreciates its guests, has a beautiful classic ambience and serves outstanding food. You won't be disappointed...not even a little.Price: Moderate to pricey... but worth it.
Dress: Business or casually dressy
Website: The Capital Grille
To see MCCN's behind the scene footage with Chef Daniel Henry at The Capital Grille in Baltimore, click here.
