BEST STEAK HOUSE - 2003
This is for sure a men-in-suits from an around-the-way Brickell firm kinda place. But the Capital Grille is also known for classic steak-house cuisine amid relaxed elegance, raising steaks to a level of excellence. In state-of-the-art meat lockers, short loins of beef are naturally dry-aged for fourteen days in a temperature- and humidity-controlled environment. Steaks are hand-cut daily, well seasoned, and grilled to desired temperature. The result is an extraordinarily flavorful and tender steak you'll probably need help finishing.