The steaks at The Capital Grille Dunwoody have a story to tell.
Long before the steaks meet the grill, they are meticulously dry-aged on the premise for 18 - 24 days to achieve incomparable flavor and texture. Then, each is hand-carved by in-house butchers to exacting standards. It's an intensive process, but the chef wouldn't have it any other way.
It's this attention to detail that is the common thread throughout the front and back of the house at the popular Dunwoody destination. From the moment you step into The Capital Grille, the experience is one of comfortable elegance, a stately setting that sets the stage for their nationally renowned dry-aged steaks, fresh seafood, and acclaimed world-class wines. With service as gracious as it is attentive, this is the kind of place where you want to dine when nothing else will do.
"The menu philosophy is about delight. The kitchen uses only the finest, freshest ingredients, masterfully prepared in recipes designed to engage all five senses," says Danielle Crawley, Managing Partner, The Capital Grille Dunwoody. She leads a team of professionals who make the customer's dining experience their priority. Together, they create meals and special events that are about quality and excellence. "Join us through September 4 for our annual Generous Pour Summer Wine Event featuring six wines for $32 with dinner. We hope to see you soon," says Danielle.
We wanted to celebrate our first issue, so we asked our friends at The Capital Grille Dunwoody to share a toast. Join us!
Ketel One Citron vodka, Cointreau, fresh lime, cranberry juice
2 oz Ketel One Citron
3/4 oz Cointreau
1/2 oz lime juice
2 oz cranberry juice
Preparation: Place a scoop of ice in a shaker. Add vodka, Cointreau, lime, and cranberry juices. Shake vigorously to combine drink for 15-20 seconds. Strain the drink into a martini glass. Garnish with a lemon twist.
The Capital Grille
94 Perimeter Center W, Dunwoody
Online ordering available with curbside pick-up