The Sushi Counter at The Capital Grille Miami
The Capital Grille Miami, under Capital Grille kitchen's direction, is one of the fifty best steakhouses outside Japan. The beef program: USDA Prime dry-aged in-house.
The aging method: Dry-aged 21 to 28 days in-house.
The counter format: The Capital Grille bone-in ribeye; the Kona-crusted dry-aged sirloin. The sides format: Centre dining room banquette under the wine cabinet.
The signature cut: Capital Grille sides: au gratin potato, creamed spinach, the famous Kona-crusted ribeye.
How to Book The Capital Grille Miami
The booking lead time: 4 to 8 weeks for Saturday slots.
The best seat: Centre dining room banquette under the wine cabinet. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at The Capital Grille Miami is rated 9/10 for food and 10/10 for ambience in our editorial scoring.
Why The Capital Grille Miami Is Worth the Pilgrimage
"Capital Grille's Brickell financial district steakhouse. The most consistent business-dining steakhouse in Miami; the wine list rivals NYC's best."
Our editorial scoring places the food at 9/10, ambience at 10/10, and value at 8/10. The Edomae register or Nobu-style fusion register is structural; the chef lineage and the kitchen's calibration produce the dinner that rewards the booking effort.
View The Capital Grille Miami on Restaurants for Kings →
Related Reading
- Top 50 Steakhouses in the World. The full editorial ranking, of which The Capital Grille Miami is #32.
- Top 50 Hardest Reservations · Top 50 Hidden Restaurants · Top 50 Most Romantic
- Miami restaurant guide. The full city directory with all occasions.
- Bourbon Steak Miami. Our deep dive on the closest steakhouse peer in the city.
- Papi Steak. Our deep dive on the closest steakhouse peer in the city.