Apr 10, 2008
Restaurants:
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The Capital Grille
230 Tresser Boulevard
At Stamford Town Center
Stamford, 203-967-000
Serving lunch 11:30 to 3 Monday to Friday; dinner 5 to 10 Monday to Thursday, 5 to 11 Friday and Saturday, and 4 to 9 Sunday. Lounge open daily.
Reservations recommended, but not required; handicapped accessible; major credit cards; child friendly; three private dining rooms; full bar, award-winning wine list, wine lockers available for annual leasing; dry-aged beef and seafood; vegetarians accommodated; dietary restrictions honored; business casual dress; private functions; complimentary valet parking for dinner; lunch parking available in Stamford Town Center.
Soups: $6 to $12
Appetizers: $13 to $15
Salads: $8 to $17
Sandwiches: $11 to $17
Luncheon entrées: $13 to $25
Dinner entrées: $23 to $45
Wines by the glass: $7 to $16
By the bottle: $29 to four figures
Desserts: $5 to $7
After-dinner drinks: $7 to $195
One of a group of 33 restaurants, The Capital Grille, the first of the group in Connecticut, made its Stamford debut on February 25 at the Stamford Town Center. Known for dry-aging steaks on the premises, the group also features large North Atlantic lobsters and a selection of fresh seafood, providing professional service in an atmosphere of relaxed elegance.
Managing partner of the Stamford Capital Grille is Greg Perna, and executive chef is Matthew Schmalle, who manages a kitchen staff of 25. Chef Schmalle worked in the culinary industry for 10 years before joining The Capital Grille group in Boston and in New York City.
Choices on the prix-fixe preview menu included prosciutto-wrapped mozzarella with vine-ripe tomatoes, oysters on the half shell, pan-fried calamari with hot cherry peppers, and smoked salmon — a very good start.
Entrée selections were a 14 oz. aged sirloin steak; seared tenderloin with butter-poached lobster, our choice; sliced filet mignon with cipollini onions and wild mushrooms; veal chop with Roquefort butter; grilled swordfish jardinière; and roasted chicken. We selected au gratin potatoes as a side. Other choices were lobster mac ‘n’cheese, fresh asparagus, and roasted cremini, portabella, shiitake, and oyster mushrooms.
A 2004 California VB Cabernet was a perfect companion to our beef tenderloin. A flourless chocolate espresso cake for dessert completed a lovely dinner.
Other menu highlights are Kona-crusted, dry-aged sirloin with caramelized shallot butter; porcini-rubbed Delmonico with eight-year-aged balsamic vinegar; double cut lamb rib chops; Berkridge pork chop Milanese; and seared, citrus-glazed salmon.
The wine list at the Capital Grille is extensive and features more than 350 selections from France, Italy and California. Twenty-five wines are offered by the glass, and 5,000 bottles are housed by the restaurant in a floor-to-ceiling, temperature-controlled wine kiosk. The restaurant makes wine lockers available, personalized with an inscribed brass nameplate. The Capital Grille wine director also acquires desired bottles for guests insuring they will always have their favorite vintages.
All desserts are made in-house and include key lime pie, fresh berries in cream, classic crème brûlée, coconut cream pie and chocolate hazelnut cake.
Side Dishes
A May 18-24 trip to the vineyards of Burgundy, with lodging at the 4-star Hotel Le Cep in the medieval City of Beaune, is planned by Greenwich restaurateur Jean-Louis Gerin and Etienne Touzot. For more information, call 203-622-8450...James Crisp, author of On the Porch, will discuss his book on April 24 at a luncheon at noon at Bernard’s in Ridgefield. The cost per person is $25. Reservations, 203-438-8282.
© Copyright 2008 by Hersam Acorn Newspapers
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