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The Capital Grille

3333 Bristol St. Costa Mesa, CA 92626 | Costa Mesa | 714-432-1140

Location Description:

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)

Details

  • Cuisine(s): Steakhouse
  • Hours: Daily 11:30am-3pm, Sun 4pm-9pm, Mon-Thu 5pm-10pm, Fri-Sat 5pm-11pm
  • Price: $$$$
  • Serving: Dinner, Lunch
  • Alcohol: Full bar
  • Reservations: Accepted
  • Parking: Free, Lot Available, Valet
  • Payment Types: All Major Credit Cards
  • Features: Private Party

Related Stories

  • Stick a Fork In It: Drink of the Week
    "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...
  • Food: Reviewed
    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...
  • Stick a Fork In It: On the Line
    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...
  • Stick a Fork In It: On the Line
    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...
  • Stick a Fork In It: On the Line
    A few weeks ago, we profiled the executive chef of Seasons 52. This week, we talk to the guy upstairs. We mean that literally. Chef Derek Venutolo is the executive chef of Capital Grille,...
  • Stick a Fork In It: Now Open
    If you haven't noticed, the building that was once The Clubhouse in South Coast Plaza has between split in two like a two-layer cake. The bottom layer is now Seasons 52, part of the...
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