Patrons visiting The Capital Grille, located just outside the Cherry Hill Mall, will find a variety of dishes on its menu, ranging from fish to chicken to lamb chops. However, steak is what the restaurant prides itself on.
The Capital Grille is putting its 14-ounce sirloin steak as one of the main dishes on its Cherry Hill Restaurant Week menu.
Steaks at The Capital Grille are done a bit differently than at other steakhouses. This establishment prides itself on its dry-aging process.
“We specialize in dry-aged steaks,” Chef Joey Medellin said. “We dry age them for about 18 to 24 days. That’s pretty much what sets us apart. We dry age in house.”
Participants in Cherry Hill Restaurant week will have the opportunity to order the Capital Grille’s 14-ounce sirloin steak as part of the $35 dinner menu.
Medellin hopes customers will discover a difference with the steak at Capital Grille when compared to other eateries.
“We want to showcase our dry-aging steaks, both with our porterhouse and sirloins,” Medellin said.
Customers who aren’t fans of steak won’t feel left out, though. The restaurant is also featuring a citrus glazed salmon on both its lunch and dinner menus.
In addition to the entrée, customers will also receive an appetizer and dessert as part of their dinner
While waiting for their food, customers will have a lot to look at on the walls. The Capital Grille features numerous portraits of horses. In addition, the restaurant has numerous private rooms named after famous New Jersey historical figures such as Walt Whitman. The room names give the restaurant a local flair.
