The Sushi Counter at The Capital Grille Chicago
The Capital Grille Chicago, 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 Chicago
The booking lead time: 4 to 8 weeks.
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 Chicago is rated 9/10 for food and 10/10 for ambience in our editorial scoring.
Why The Capital Grille Chicago Is Worth the Pilgrimage
"Capital Grille's Chicago Streeterville location. The Magnificent Mile institutional steakhouse with the wine list rivalled only by NYC's Capital Grille."
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 Chicago on Restaurants for Kings →
Related Reading
- Top 50 Steakhouses in the World. The full editorial ranking, of which The Capital Grille Chicago is #38.
- Top 50 Hardest Reservations · Top 50 Hidden Restaurants · Top 50 Most Romantic
- Chicago restaurant guide. The full city directory with all occasions.
- Gibsons Steakhouse. Our deep dive on the closest steakhouse peer in the city.
- Chicago Cut Steakhouse. Our deep dive on the closest steakhouse peer in the city.