The Capital Grille

3333 Bristol St.
Costa Mesa, CA 92626
714-432-1140
The Capital Grille +

Todd Barnes

Details

  • Daily 11:30am-3pm, Sun 4pm-9pm, Mon-Thu 5pm-10pm, Fri-Sat 5pm-11pm
  • $$$$
  • Private Party
  • Dinner, Lunch
  • Full bar
  • Free Parking, Parking Lot Available, Valet Parking
  • Reservations Accepted
Everything at the Capital Grille at South Coast Plaza follows the expensive-steakhouse rulebook. Temperature-controlled, glass-encased wine lockers constitute rooms in and of themselves surround you. In the hallways hang paintings of long-dead aristocratic types, appropriate for hunting lodges, Gothic mansions and places like this. But turn your attention to the porcini-rubbed Delmonico steak, which made its entrance sporting a swoop of bone that might as well be a meat handlebar should you decide to succumb to your latent Neanderthal urges. One of the most expensive cuts at $45 a pop, its acreage, a square foot if it's a mile, is exactly as you expect. Not fork-tender and not entirely sinew-free, each bite you chomp offers equal parts fat, meat and char.

Related Stories (6)

  • Sweet Basil Gin Rickey at Capital Grille, Our Drink of the Week!
    Friday, March 23, 2012 at 12:30 p.m. by Gustavo Arellano

    "Wow, I haven't made one of these in a long time," the cute, raven-haired waitress at Capital Grille confessed as she poured out my Sweet Basil Gin Rickey into a martini glass. I understand why: a Rickey is the Mr. Burns of classic ...

  • Capital Grille Has Big Meat for Big Money
    Thursday, November 4, 2010 at 3 p.m. by Edwin Goei

    Everything at the new Capital Grille at South Coast Plaza follows the expensive-steakhouse rulebook. Bedroom-sized, temperature-controlled, glass-encased wine lockers. Hanging eerily in the hallways are paintings of long-dead aristo...

  • On The Line: Derek Venutolo of The Capital Grille, Part Three
    Thursday, November 4, 2010 at 8 a.m. by Edwin Goei

    For our final installment of On The Line with Derek Venutolo of Capital Grille, our featured chef shares a recipe. If you missed the first or second part of our Q&A, click here and here. Otherwise click onward...

  • On The Line: Derek Venutolo of The Capital Grille, Part Two
    Wednesday, November 3, 2010 at 8 a.m. by Edwin Goei

    Today we continue our Q&A with Derek Venutolo, the executive chef The Capital Grille in South Coast Plaza. Stay tuned for a recipe from the chef tomorrow. If you missed the first part, click here. What show would you pitch to the Fo...

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