Photo by Nick RamaFood & Drink
Eat Local: The Capital Grille brings upscale flavor to The Woodlands
The Capital Grille opened its first restaurant in 1990 in Providence, Rhode Island. Since then, it has grown to more than 70 restaurants nationwide. The Woodlands location recently opened to rave reviews, led by Managing Partner, Steve Joest. A seasoned restaurant leader, Steve spent the last 20 years as Managing Partner of The Capital Grille’s Houston Galleria location and has more than 40 years of restaurant experience.
According to Steve, it was the right time to open in the area: “The Woodlands is a vibrant community where we see potential for guests to enjoy our fine dining experience.”
THE NAME:
The name evokes the comfortable but upscale elegance of our restaurants, which feature mahogany paneling and Art Deco chandeliers. “We aim to provide a warm, stately setting for our guests’ dining occasions.”
THE VIBE:
The Capital Grille is carefully designed to create an atmosphere of refined sophistication. The experience is one of comfortable elegance. The restaurant features four private spaces for events, and the restaurant’s team is happy to assist guests in planning their special occasions.
Every Capital Grille location features portraits of prominent figures from the area or state. At The Woodlands location, you’ll find Farrah Fawcett, Chris Kyle, Buddy Holly, and Patrick Swayze on the walls.
THE INSPIRATION / THE TEAM:
Executive Chef Ricardo Vargas graduated from culinary school in New York City and moved to Texas shortly thereafter. He started at The Capital Grille 27 years ago and was previously Executive Chef at the Houston-Westheimer location, where he also worked alongside Managing Partner Steve Joest.
Sous Chef Winell Christie began his journey with The Capital Grille at the Houston City Centre location in September. Before that, he worked for Aramark for six years and at another steakhouse as a Sous Chef.
THE GOODS:
The menu at The Capital Grille features the finest, freshest ingredients, artfully prepared to delight guests with renowned dry-aged steaks, fresh seafood, and an acclaimed wine list. Signature selections include the Dry Aged Bone-In NY Strip, Porcini-Rubbed Bone-In Ribeye with 15-year Aged Balsamic, and Sliced Filet Mignon with Cipollini Onions, Wild Mushrooms, and Fig Essence.
The dry-aging steak process is something spectacular. Steve: “Our signature steaks are dry-aged on-premise for 18 to 24 days for incomparable flavor and texture. Then, each is hand-carved by our in-house butchers to our specific standards. This intensive process ensures every steak is extraordinary.”
“We are also known for our blend of menu classics and creative twists on appetizers and sides, artfully prepared using impeccable ingredients. Signature dishes include Pan-Fried Calamari with Hot Cherry Peppers, Lobster Mac ‘N’ Cheese, and Lobster and Crab Cakes. A skilled pastry chef prepares desserts each morning from scratch, such as The Capital Grille Cheesecake, served brûlée style, and Coconut Cream Pie.”
The Capital Grille pours from a Wine Spectator-recognized list of more than 350 selections, housed in a floor-to-ceiling, temperature-controlled wine cellar that holds more than 3,000 bottles. Guests may also choose from 30 wines rarely offered by the glass, including library vintages and highly sought-after limited bottling.
FAVORITE DISHES:
Steve Joest
- Appetizer: Cold Shellfish Platter (lobster, shrimp cocktail, oysters on the half shell) with Knights Valley Chardonnay
- Salad: Wedge Salad
- Entrée: Porcini-rubbed bone-in Ribeye with 15-year-aged Balsamic, cooked medium rare with Palermo Cabernet
- Sides: Grilled Asparagus and Lobster Macaroni & Cheese
- Dessert: Coconut Cream Pie with a glass of Dolce dessert wine
Chef Ricardo
- Appetizer: Burrata with Heirloom Tomatoes or Tuna Tartare
- Entrée: 16 oz. Bone-In Filet Mignon Oscar Style with Sam’s Mashed Potatoes and Soy-Glazed Brussels Sprouts with Bacon
- Dessert: Classic Crème Brûlée
- Drink: Chandon Imperial Brut
Sous Chef Winell
- Appetizer: Lobster and Crab Cake with Lemon Basil Aioli
- Salad: Caesar Salad with Grana Padano Croutons
- Entrée: Kona-Crusted Dry-Aged Bone-In NY Strip with Shallot Butter, Au Gratin Potatoes, and Roasted Wild Mushrooms
- Drink: Orin Swift Prisoner Red Blend
- Dessert: The Capital Grille Cheesecake
WHAT THE LOCALS ARE ORDERING:
- Appetizer: Pan-fried calamari with Hot Cherry Peppers — our signature appetizer, hand-battered and lightly fried with a fiery flavor
- Soup: Lobster Bisque — our most popular soup, made with lightly sautéed North Atlantic lobster and finished tableside with a splash of sherry
- Steak: Porcini-Rubbed Bone-In Ribeye with 15-Year Aged Balsamic — our signature steak, hand-carved and flavored with our exclusive porcini rub, EVOO, and aged balsamic
- Seafood: Seared Citrus-Glazed Salmon with Marcona Almonds and Brown Butter — lightly seared and served with haricots verts and sweet Cipollini onions
- Side: Lobster Mac ‘N’ Cheese — al dente pasta tossed with a blend of cream cheese, mascarpone, Parmesan, and Havarti, topped with a white cheddar and Grana Padano crust
- Dessert: The Capital Grille Cheesecake — brûléed New York-style cheesecake served with seasonal berries
- Cocktail: Stoli Doli — our signature cocktail, Stoli Vodka infused with fresh Dole pineapple, chilled, and served straight up since 1991
- Wine: Our servers undergo thorough and continuous wine training to provide personalized pairing recommendations for guests
THE BAR:
The Capital Grille’s wine list includes over 350 selections, housed in a floor-to-ceiling, temperature-controlled wine cellar containing more than 3,000 bottles. Guests may also enjoy 30 wines rarely offered by the glass, including exclusive vintages.
Private wine lockers are available for annual lease, featuring custom brass nameplates, specially procured wines, and exclusive access to private events and tastings.
COMMUNITY:
At The Capital Grille, all surplus food not served to guests is prepared weekly for donation to our local food bank, Keep Us Fed, helping fight hunger in our community
WRAPPING IT ALL UP:
Steve: “Opening any new restaurant is a tremendous effort, and our ability to do so successfully wouldn’t be possible without the talents and hard work of our 90 team members.” He continues, “We are known for our best-in-class service, and our team has done an incredible job of anticipating the needs of our guests and, hopefully, creating long-time regulars.”
Throughout the year, The Capital Grille will host signature events featuring special dishes or wine pairings. Check the website and Facebook page for updates.
Five Words to Describe The Capital Grille?
Impeccable, Charismatic, Generous, Entrusted, Intuitive
LOCATION & CONTACT
Address: 1155 Lake Woodlands Drive.
Website: thecapitalgrille.com
Facebook: facebook.com/thecapitalgrille
Hours:
- Dinner: Sunday–Thursday, 4–9 p.m.; Friday & Saturday, 4–10 p.m.
- Lunch: Monday–Friday, 11:30 a.m.–4 p.m.
Reservations are recommended but not required.
Nick Rama is a food writer, contributor to Hello Woodlands, and shares his restaurant experiences on Nick’s Local Eats at NicksLocalEats.com and on the TX BBQ, Burgers, and Brew Facebook page. Nick enjoys helping small business owners, supporting his community by fundraising for food banks, and plans tasting events with locally owned mom and pop restaurants.
