I had just gone to the Capital Grille in NYC last week, so I thought comparing the two locations within the week would be interesting.
On ambiance, the NYC location felt nicer. I was in front of the kitchen in both places (did I look tolerant or inquisitive?) but the Pittsburgh location's kitchen is brighter and more into the dining room. For those who want to be in the kitchen action, it is a great option. It wasn't my preference, but it didn't bother me either. You definitely are in the action of the wait staff. Lots of traffic.
Food-wise and wait staff wise, Pittsburgh was much better overall. The NYC staff (3 men) sequencing of who is waiting on us, and who is on the "team" led to confusion regarding getting the meal in a timely and accurate manner. In Pittsburgh, one very competent female managed the meal order with great accuracy and managed to get me that spinach salad I never got in NYC. It was excellent by the way. Just excellent.
The food quality was very good. I had the spinach salad with a petite fillet lunch special with the creamed spinach followed by the creme brulee with berries. My lunch partner had the lobster bisque with a salmon fillet with a salad which looked (and tasted) excellent. We both felt the food quality was excellent. Lunch total was over a hundred with tea and coffee, but we both felt it has been a great lunch. The NYC tab was more, and I am not sure why, other than paying more for the sides in NYC when the lunch in Pittsburgh included them.
I did have difficulty making the reservation online that morning. It wouldn't go through on my phone and it was very frustrating. I actually poked my head in the door on the way to my morning meeting, found someone working there and made the reservation in Pittsburgh that way. In NYC, we didn't have a reservation and the place filled up quickly after we got there.
Both places were packed.
I highly recommend the filet I had. It has been years since I had a cut of meat prepared so well. Very well done. Or, rather, medium please.
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