The dry-aged steak served at King of Prussia's The Capital Grille takes roughly three weeks to prepare—but don't worry, chefs get a headstart on the process long before you order. At chain locations all over the country, including the King of Prussia eatery, steak sits in a special temperature- and humidity-controlled dry aging room for about 21 days. During that time, it takes on a tenderness and flavor that can only be obtained via the lengthy dry-aging process. When the meat reaches peak texture and taste, The Capital Grille's kitchen staff cuts it and tenderizes it further before a chef sticks each cut into an infrared broiler. These perfectly-calibrated ovens sear the outside to a crispy shell while leaving the inside moist and juicy. And voila—The Capital Grille's lauded steak au poivre is born!
But steak is just one of the many high-end offerings at this chic restaurant, designed like the other locations to evoke a classic American steakhouse in every inch of careful architecture. You can also order seafood such as citrus-glazed salmon or lobster mac and cheese, and finish off your dinner with some crème brûlée. Sip on one of the signature cocktails as you enjoy your meal.
The Capital Grille
236 Mall Boulevard
King of Prussia, PA 19406
(610) 265-1415
www.thecapitalgrille.com/pages/locations/?id=8043
www.yelp.com/biz/the-capital-grille-king-of-prussia
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