"Downtown Indianapolis's dry-aging steakhouse in the Conrad, the Kona-crusted strip its signature — reserve it for a proposal dinner."
About The Capital Grille
The strip comes coffee-rubbed and bone-in, dry-aged eighteen to twenty-four days in the glass locker you pass walking in. The Capital Grille has held the corner of the Conrad Indianapolis at 40 West Washington Street since the hotel opened in 2006, an on-premise butcher cutting to order behind that glass. The Kona-crusted New York strip is the order to make, the lobster mac and cheese at about $26 the side every table shares. Expect $90 to $140 a head before you open the 400-bottle wine list.
The Grill
There is no celebrity chef at The Capital Grille, and the room does not pretend otherwise; the signature is the dry-aging program and the on-site butcher who breaks down and hand-cuts the beef on the premises. Steaks are dry-aged in-house eighteen to twenty-four days, and the dish the kitchen is known for is the bone-in Kona-crusted dry-aged New York strip, coffee-rubbed and finished with shallot butter. The lobster mac and cheese, around $26, made with mascarpone, parmesan and Havarti, is the side that built the brand's reputation.
Beyond the strip, the porcini-rubbed dry-aged Delmonico and the bone-in ribeye are the cuts to consider, with seafood flown in daily for the non-beef table. Most steaks land between roughly $54 and $72, which puts a full dinner around $90 to $140 a head before wine. The list runs past 400 bottles. This is a polished national steakhouse executed to a high standard at 40 West Washington Street, in the Conrad since 2006, not a one-off chef's room.
The Room
The dining room is dark wood, white cloths, leather chairs and oil paintings, the corporate-luxe template done properly inside the Conrad hotel. Sound sits at a steady hum that lets two people talk across a table without leaning in, lighting is low and warm, and the tables are generously spaced rather than packed. Dress is smart; jackets are common at dinner but not required, and you will see suits straight from downtown offices. It is a large room with a long bar and private dining off to the side, so late bookings and groups both find space.
Best for a Proposal
Reserve The Capital Grille for a proposal because the setting does the work: the spacing between tables gives you privacy, the lighting flatters, and the staff will quietly coordinate a dessert plate or a glass of Champagne if you call ahead. Ask for a corner two-top, order the Kona-crusted strip and the lobster mac to share, and time the question to dessert. For other rooms built for the night, see our best restaurants for a proposal and the full Indianapolis dining guide.
Not for
Not for anyone hunting a local original — this is a polished national steakhouse chain, and the room runs corporate and formal rather than intimate or quirky.
Frequently Asked
Is The Capital Grille in Indianapolis worth it?
Yes, if you want a dry-aged steak in a formal room. The Capital Grille dry-ages its beef in-house for eighteen to twenty-four days and hand-cuts it on site, and the Kona-crusted New York strip and lobster mac and cheese are the standouts. It is a national chain, so there is no surprise, but the execution downtown in the Conrad is reliable. Expect $90 to $140 a head. See our steakhouse guide.
How hard is it to book The Capital Grille?
Not hard. It takes reservations on OpenTable and by phone on (317) 423-8790, and the large dining room inside the Conrad means weeknights are usually available a day or two out. Friday and Saturday evenings, plus convention nights downtown, book up faster, so give it several days then. Private dining rooms handle larger parties, which makes it a workable choice for a client dinner as well as a two-top.
What is the dress code at The Capital Grille?
Smart, leaning formal. There is no hard jacket requirement, but many men wear one at dinner and the room expects collared shirts and neat trousers rather than sportswear. At lunch you will see business suits from the surrounding downtown offices. Dressing up a notch fits the dark-wood, white-cloth setting. It is the most formal of the downtown steakhouses, so err toward sharper rather than casual.
What is the average meal price at The Capital Grille?
Plan on $90 to $140 a head before wine. Most steaks run roughly $54 to $72, the lobster mac and cheese is around $26, and sides are ordered separately and built to share. The wine list passes 400 bottles and can move the bill quickly. Lunch is the cheaper entry to the same kitchen, and the prix-fixe Generous Pour events are the value play when they run.
What should I order at The Capital Grille?
Order the bone-in Kona-crusted dry-aged New York strip, the coffee-rubbed steak the kitchen is known for, with the lobster mac and cheese to share. The porcini-rubbed Delmonico and the bone-in ribeye are the other cuts worth your money, and the seafood is flown in daily if someone at the table skips beef. Finish with the flourless chocolate espresso cake and a glass from the reserve list.
Reserve a Table
Reserve at The Capital Grille
Book on OpenTable or by phone on (317) 423-8790. Call ahead for proposals and private dining.
Affiliate disclosure: Restaurants for Kings may earn a commission when you book through our reservation links, at no cost to you. Our scores are editorial and never paid for.
Practical Information
Address40 W Washington St, Indianapolis, IN 46204
NeighbourhoodThe Conrad Indianapolis, downtown
CuisineAmerican dry-aged steakhouse
PriceSteaks ~$54–$72; $90 to $140 per head ex-drinks
Dress CodeSmart; jackets common at dinner
SeatingLarge room, long bar, private dining
ReservationOpenTable or direct
Phone(317) 423-8790
DietaryDaily seafood and salads; vegetarian limited
