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 East Coast chain that eschews butter and fry oil to keep their entrees at or under 475 calories.
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Now comes another restaurant also from a mostly-East Coast chain. Capital Grille, which opens today as Seasons 52's upstairs neighbor, is a steakhouse of the type that dry ages its meats and isn't shy about its use of butter.
This is the second Capital Grille to open in California. One opened in Los Angeles in late July.
Chef Derek Venutolo (formerly of 555 East American Steakhouse in Long Beach) also does seafood, and the place will undoubtedly prove a strong competitor against the other steakhouses in the immediate vicinity, such as Mastro's which is still going strong and almost directly across the street.
Here's a small sampling of what Capital Grille will serve:
- Lobster and Crab Cakes
- Signature Pan-Fried Calamari with Hot Cherry Peppers
- Porcini Rubbed Delmonico with 12-Year Aged Balsamic
- Kona Crusted Dry Aged Sirloin with Caramelized Shallot Butter
- Seared Citrus Glazed Salmon
- Lobster Mac 'N' Cheese
The Capital Grille, 3333 Bristol Street, Costa Mesa, CA 92626, (714) 432-1140; thecapitalgrille.com.
Before becoming an award-winning restaurant critic for OC Weekly in 2007, Edwin Goei went by the alias “elmomonster” on his blog Monster Munching, in which he once wrote a whole review in haiku.