Now Open

Capital Grille At Somerset North
Takes Non-Steaks To New Heights

Yorkish looks of a London lounge, both with complete
Chop House with its dark ma- menus.
hogany interior, white linen table-
There is also a wine room
cloths and white linen napkins.
which can be used for various
Like the original London Chop functions up to about 27 people.
House of yesteryears, it is an up-
Stone crabs, in season all
scale restaurant with a lot of fun months having the letter "R," are
... and a popular place in which supplied by the same purveyor
to be seen... Here, too, the bar who provides them for the famed
seems almost always
Joe's Stone Crab in Flori-
crowded with pretty and
da ... They are served at
handsome people.
both lunch and dinner.
Les Gruber, late own-
Customers love the
er who opened the Lon-
chicken, too, at Capital
don Chop House here,
Grille ... a 3-pound fresh
was very big on wine ...
chicken spit-roasted with
As is Capital Grille, with
a red rub seasoning ...
its huge selection of DANNY RASKIN
Whole chickens are
Bordeaux choices, Bur-
served at dinner and half
LOC AL
gundies, cabernet sauvi-
chickens at lunch.
COLUM NIST
gnons, Rhone Valleys
Capital Grille is open
and Rhone styles, Al-
seven days ... Monday
saces, Loire Valleys, Meritages, through Thursday, lunch 11 to 3,
pinot noirs, merlots, chardonnays, and dinner 5 to 10; Friday and
zinfandels, Beaujolais, fume Saturday, lunch 11 to 3, dinner 5
to 11; Sunday, lunch
12 to 4, dinner 5 to 9.
General Manager
David Jarmelle is the
cheery, congenial-
gentleman folks see
walking around mak-
ing certain everyone
is happy and satis-
fied.
Before coming to
Capital Grille, Dave
was in management
and owned his own
restaurant ... He
joined CG as a server
in Boston, but
returned to manage-
ment, opening Wash-
ington, D.C., among
others ... including
Troy.
Capital Grille's David Janelle and Sheila Maltz.
Sheila Maltz, sales
and marketing man-
ager, has local roots ... Dad Gor-
Take the salmon ... and many blancs, Italian whites and reds.
The expansive wine list with don Maltz lives here, as do
have with very satisfying results
... Capital Grille buys the entire over 300 selections led to Capital grandparents Harold and Sarah
fish and cuts it on the local Grille receiving the prestigious Zalla.
It is nice to see a highly trained
premises into 10 ounces or more Wine Spectator magazine's Best
waitstaff ... Servers who tell spe-
for lunch and 14 to 16 ounces at of Award of Excellence honor.
A wine locker in the bar-lounge ciAs slowly, articulately and non-
dinner ... In the same regular de-
livery are the excellent swordfish area has cubicles with name chalantly without so much as a
steaks, also 10 ounces or more at plates of Sidney Forbes and sons glance at notes ... Food is served
lunch and 14 to 16 ounces for din- David and Nate, Wayne Fontes, via "arm service" ... This means
ner, which are flown in fresh, nev- Doug Collins, Linden Nelson and that no trays are utilized and
many more.
servers use their arms to hold all
er frozen ... every other day.
Other than the decor, each entrees ... In addition, servers are
The Troy locale has already
achieved the highest seafood sales Capital Grille has its own per- extensively trained about the
percentage in the Capital Grille sonality ... with pictures on the restaurant's wine list, and meet
system ... even loftier than that walls of prominent persons from with several European and do-
of Boston, from where it also has that region ... In Troy are mestic wine makers throughout
flown in regularly the 2-, 3- and Chrysler, Ford, Kellogg, Knud- the year.
Capital Grilles are now locat-
4-pound fresh, cold-water lob- sen, etc.
Metropolitan Detroit was No. ed in Troy, Washington, D.C.,
sters.
On the lunch menu daily is 5 in the chain and the largest un- Providence, R.I., Boston and Mi-
rainbow trout ... deboned before til Miami recently opened, seat- ami ... Openings are scheduled
ing 285 ... The Troy capacity is for Chicago and Houston in the
arriving here from Idaho.
Capital Grille has the New 210 plus a laughter-filled bar with early part of 1997.
14 stools, along with tables in a
They have become American

W

THE DETRO

hen confirmation came
that a Capital Grille
would open its next loca-
tion in the metropolitan
Detroit area, agreement was that
one of America's finest upscale
steak houses would be very high-
ly received here.
And that it has ... Since open-
ing at Somerset Collection North
on W. Big Beaver in Troy last
Aug. 15, the average weekly cus-
tomer count has been over 2,700.
But lost in the shuffle of its na-
tionwide acclaimed specialty of
thy-aged steak ... a concept where
steaks are kept on the premises
in temperature-controlled rooms
of 32 to 34 degrees for a minimum
of 14 days to four weeks, de-
pending on the cut of the meat
and personal preference, before
being cooked and served ... was
Capital Grille's presentation of
seafood.

LUNCH MONDAY-FRIDAY • DINNER TUESDAY-SATURDAY