The Capital Grille

African mahogany paneling and Art Deco chandeliers create a luxe ambiance at The Capital Grille, known for its hand-cut dry-aged steaks and impressive wine list. Thanks to an on-site butcher who hand-carves each steak and oversees the in-house 18-24 day dry aging process, the steaks here are superb. Standouts include the porcini rubbed Delmonico with 15-year aged balsamic, the filet mignon with cipollini onions and wild mushrooms and the bone-in kona crusted dry-aged New York strip with shallot butter.