3 Courses At Capital Grille
Posted by at November 4th

It may come as a shock to some, but until recently I’ve never visited The Capital Grille. I’ve been known to avoid restaurants that are not locally owned, but every now and then, I find an exception to my unwritten rule. The Capital Grille is now one of them, at least for their lunch “Plates” menu.

With my mom in town from Oklahoma, I asked her to join me at the Scottsdale location for lunch. After quickly glancing at the choices for the special three-course luncheon menu, I knew she’d be able to find something here she would enjoy.

The Plates Menu offers three items, with three choices per each ‘category’ (choice of soup or salad, entrée and side) all for $15. If you’re pressed on time or on a strict lunch break, The Capital Grille promises to get you in and out in about 45 minutes.

Check out the “Plates” menu:

  • Soup or Salad: Porcini Bisque, Clam Chowder, or Field Greens
  • Sandwich: Mini Tenderloins (2), Lobster Roll, or “Knife and Fork” BLT
  • Side: Truffle Fries, Fresh Vegetable, or Roasted Butternut Squash with Cranberry Chutney

Having never visited the restaurant before, I was surprised by the interior… deep mahogany paneling lines the walls with dark cherry and leather accents around the dining room. With an open view of the kitchen, it was refreshing to watch how well the staff worked together. Even with the 45 minute promise, there was no sense of rush among the kitchen. Jazz music softly played throughout the restaurant – which I loved.

From the moment we walked in to the moment we left, we felt welcomed – the staff was incredibly warm and attentive… and not just to our table. The General Manager visited every table in the dining room making sure their needs were met and expectations exceeded. A couple seated at a table to our right was celebrating a very special occasion – a birthday. Before they were led to their table, the hostess elegantly scattered rose petals on their linens and the Chef came out to express a personal ‘Happy Birthday’ wish. At another moment, I observed two of the staff helping an older woman, who had trouble walking, navigate her way to the restrooms – they supported her with patience and care.

Our server, Christian DeVeer, was exceptional.  Attentive, friendly and extremely helpful. Christian explained the “Plates” menu with such finesse, we wanted one of everything. He offered his recommendations of his favorite dishes and we’re lucky we listened! Ask for him by name the next time you visit – you won’t be disappointed!

We sipped on iced teas (accompanied by a carafe of simple syrup to sweeten) while looking over the menu, keeping Christian’s recommendations in mind. For our soup/salad course, I chose the Porcini Bisque per Christian’s enthusiastic recommendation. I’ll admit, I was less than excited for this course, but truth be told, it was my favorite of the afternoon. The bisque was comforting, full and rich of creamy goodness. The fresh chive oil garnish was a pleasant touch… one spoonful was truly the perfect “bite”. I’d visit the restaurant just for the Porcini Bisque. It’s. That. Good.


Porcini Bisque

For our second course, my mom and I both chose the same – the “Knife and Fork” BLT. Crisp, applewood smoked bacon (about 4 pcs per half – a bacon lover’s dream!), stacked high with juice, thick-sliced red ripe tomatoes, lettuce and a parmesan crisp underneath soft, grilled bread. With all that goodness, it’s definitely best managed with a knife and fork. I only made it through about half, but it was tasty.


”Knife and Fork” BLT with Truffle Fries

For my side, I chose the Truffle Fries. Hands down… the best truffle fries I’ve had in the Valley, yet. Insanely addicting! Not too heavy on the truffle oil (I’m a fan of it only in moderation), perfectly crispy, buttery and delicious.

My mom opted for the Roasted Butternut Squash and Cranberry Chutney – we also heard this is a favorite among patrons. Sweet and roasted with comforting spices reminiscent of the holidays, this dish was like a warm blanket.

Christian suggested we try one of his favorites for dessert – Cheesecake with a vanilla cookie crust and caramelized top, served alongside a sauce of raspberries and strawberries, and garnished with a mint leaf. The cheesecake, made with ricotta, was lighter, fluffier and less dense than traditional cheesecakes…. Delicious.


Ricotta Cheesecake

Though it was only one visit, and lunch, I’m excited to return to The Capital Grille and give their dinner menu a taste. I’ll definitely be back for my new favorite Truffle Fries and another cup of that Porcini Bisque before the seasons change!

For more information about The Capital Grille and the Scottsdale location, visit thecapitalgrille.com.

Recap by Amy Martin, PhoenixBites Editor in Chief



Post Author: Amy Martin, PhoenixBites. A local guide of Phoenix food, restaurant, and resort experiences… one ‘bite’ at a time! From reviews of our favorite restaurants, updates on Phoenix food festivals, interviews with local chefs and everything in between, you’ll find something delicious!

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Post Author: PhoenixBites

Bio: PhoenixBites is a guide to Phoenix-area food, restaurants, chefs, food events and resort experiences. It’s written by editor in chief Amy Martin and writer Taryn Jeffries. Martin’s experience as a freelance food writer inspired the creation of PhoenixBites in August 2010. She’s had a passion for good food since she was young. Her hometown is Claremore, Okla., but she spent time in California and Texas. She lives in Phoenix with her family. Jeffries, an Illinois native, lives in Chandler and writes about local restaurant gems and frequently interviews Valley chefs and restaurateurs. The pair may occasionally accept free food, drink or other items during their research, but routinely reveal that in their blog posts.

Website: http://www.phoenixbites.com