Located on the ground floor of Lilia Waikīkī, The Capital Grille is opening to the public on Wednesday, Sept. 10. The nationwide eatery is known for its dry-aged steaks, fresh seafood and extensive wine list.
The eatery is about 8,080 square feet and offers seating for around 252 diners. It also includes three private dining rooms that can seat 12 to 24 individuals.
Each Capital Grille restaurant honors significant historical figures, and the Honolulu location, owned and operated by Union Mak Group, is no exception. Diners will see portraits of Hawaiʻi aliʻi — including Kamehameha The Great, Princess Bernice Pauahi Bishop and Queen Lydia Kamaka‘eha Lili‘uokalani — on the restaurant walls.
As part of the tribute to Hawaiʻi’s aliʻi — and September being Hawaiian History Month — proceeds from all beverage sales during the restaurant’s pre-opening events were donated to Bishop Museum.
The Capital Grille is best known for its steaks, which are prepared and dry-aged on-site for 18 to 24 days to achieve exceptional tenderness and flavor. However, the menu also offers an extensive selection of appetizers, soups and salads, and seafood entrées.
Start with appetizers like pan-fried calamari with hot cherry peppers ($25, serves two), fresh oysters on the half shell ($29 for six), lobster and crab cake with lemon basil aioli ($28), and prosciutto-wrapped mozzarella with vine ripe tomatoes ($22).
The lobster and crab cake, designed to serve two people, was one of my favorite dishes of the evening. The generously sized starter is full of crab meat and lobster chunks with minimal filler, and it pairs nicely with the creamy aioli.
Meanwhile, the prosciutto-wrapped mozzarella with vine ripe tomatoes boasts a medley of textures and savory flavors. The creamy, cheesy filling contrasts nicely with the crispy layer of prosciutto.
Soups and salads range from New England clam chowder ($15) and caramelized French onion soup ($18) to roasted beet and goat cheese salad with crushed pistachios and citrus vinaigrette ($16), Caesar salad with Gana Padano croutons ($16) and wedge salad with blue cheese and smoked bacon ($16).
The wedge salad is crisp and refreshing, and the meaty pieces of smoked bacon pieces are delightful. The salad is lighter on the blue cheese — for those wondering about that bold, tangy flavor.
Each cut of steak is hand-carved daily by The Capital Grille’s in-house butcher. Choose from signature options like the Kona-crusted dry-aged bone-in NY Strip with shallot butter ($81), porcini-rubbed bone-in rib-eye with 15-year aged balsamic ($95) and sliced filet mignon with Cipollini onions, wild mushrooms and fig essence ($75).
If you want something unique, go for the porcini-rubbed bone-in rib-eye, which features a nicely charred crust; those who love balsamic will appreciate its flavor. The 10-ounce sliced filet boasted a nice beefy flavor with a slight sweetness from the figs.
More traditional cuts of bone-in rib-eye ($89), dry-aged New York Strip ($75) and filet mignon ($72) are also available.
Side dishes are designed for the table to share. Choose from options like lobster mac ‘n’ cheese ($29), brussels sprouts with bacon ($19), creamed corn with bacon ($17) and sauteed spinach with garlic confit ($15). We especially loved the decadent mac ‘n’ cheese, which was filled with hearty lobster chunks and was just as indulgent and creamy as we imagined.
If you’re not in the mood for steak, other entrees include roasted chicken breast with mushroom and Parmesan risotto ($46), seared citrus glazed salmon with Marcona almonds and brown butter ($52), and pan-seared sea bass with shiitake mushrooms, asparagus and miso butter ($66). The sea bass is moist and flaky, and we couldn’t get enough of that flavorful miso butter.
Besides its steaks, The Capital Grille is often recognized for its wine program, which has been recognized by Wine Spectator magazine. The eatery offers an extensive selection of wines by the glass and bottle, including limited-production offerings and rare vintages.
The eatery also offers a selection of handcrafted cocktails, including Merchant’s Mai Tai ($24), In Fashion ($23) — a twist on an Old Fashioned — and The Doli ($19). The latter is The Capital Grille’s signature martini, which is made with Wheatley American craft vodka. We’re told it’s infused in-house with Hawaiʻi Dole pineapples for more than seven days, chilled and served straight up.
Save room for dessert — the eatery features housemade desserts baked from scratch, including The Capital Grille cheesecake ($16), which is served brulee style, and coconut cream pie with housemade rum caramel sauce ($16). We loved the cheesecake’s creamy layers and signature brulee caramelized topping.
Reservations are highly encouraged via OpenTable. The restaurant provides complimentary three-hour valet parking at Lilia Waikīkī for diners.
CONTACT
The Capital Grille
Lilia Waikīkī
2380 Kūhiō Ave. Ste. L-101, Honolulu
thecapitalgrille.com
Instagram: @thecapitalgrillehawaii
Open 4-9 p.m. Sundays-Thursdays, 4-10 p.m. Fridays-Saturdays
Complimentary valet parking available for up to three hours
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
