My only problem with the meat entrees was the sauces, which were vaguely sweet and flabby with butter. Seafood lovers also have plenty to choose from. If you're craving lobster, head for the appetizers. Tiny lobster claws add panache to moist, lumpy crabcakes. The classic clam chowder is nicely cooked, with fresh clam flavor, firm cubes of potato, and a smoky undertone of bacon.
Raw oysters are cold, firm and perfectly shucked.
The calamari are tempura-fried and then sauteed with hot peppers in garlic butter, giving the crust an addictive, spicy tang. When denizens of the steak circuit compare chophouses, the discussion inevitably comes down to the side dishes. Capital Grille's steamed asparagus resembles a raft of verdant stalks towing a boat of frothy hollandaise that I do recommend tipping. The side of mushrooms is a satisfying mix of oysters, portobellos and shiitake caps roasted in herbed garlic oil. And the creamed spinach, which improved between visits, is a lush puree enriched with nutmeg-scented bechamel sauce.