Capital Grille- 2430 E Sunrise Blvd, at Galleria Mall, Fort Lauderdale, 954-446-2000 – http://bit.ly/10XIqJD
This fine dining place is known for their Steaks, Seafood and sides. Some steaks served here are Dry-Aged for extra flavor and can be charred or done “Pittsburg” on request. I liked the Roasted Wild Mushrooms to accompany the steak and a must try is the Lobster Mac ‘N’ Cheese. One of my favorites for lunch is the Cobb Salad…even better when ordered a Strip Steak is substituted (extra charge) for the Tenderloin that’s normally served with it. Also amazing here is the Double Cut Lamb Rib Chops.
Where do you go for a good steak in Fort Lauderdale? That has got to be the most frequent question I’m asked and it’s a tough one to answer, as this area has no shortage of fine restaurants producing good steaks. So for me it’s a personal choice based on my tastes. What I look for is a place that has dry-aged beef and the know-how to grill it. Timpano is one of those places. Although they bill themselves as an “Italian Chop House,” I’ve never had their Italian food. I come here for the steaks! I learned about Timpano a few years ago from a friend who was a Restaurateur, Club Owner/ Bon vivant man about town in New York, Los Angeles and Fort Lauderdale. One evening we were discussing local restaurants and he asked if I’d ever been to Timpano. Apparently he and his brother were regulars. When I said no, he grinned and his eyes widened as he began a thorough description of the place and precisely what to order. “You take my advice and you’re going to have an enjoyable meal”, he said. And with slight variation, I’ve been ordering this meal happily for several years.
For starters try the signature Black Skillet-Roasted Mussels tossed with Extra Virgin Olive Oil, Kosher Salt and spritzed with a shot of fresh lemon before serving. The mussels are brought to the table on the skillet they were cooked on, steaming & sizzling…a nice show. This dish is so simple and yet so tasty, that I always dip a piece of bread into the pan after. The entrée is always steak and the two cuts I enjoy are the 20 Oz. Bone-In Rib Eye and the 14 Oz. Aged Bone-In Filet. If you don’t like navigating the bone there is also a 12 Oz. Aged Hand Cut Filet, which is more than enough food for most. The meat is dry aged, which increases tenderness and flavor unique to that process. I order my steaks “Pittsburgh-style” — charred on the outside, medium-rare on the inside. If you’re still ordering steaks well done we need to talk! The Grill people here know their stuff and consistently produce meat cooked to proper doneness. Side dishes are a must and my favorites are the Sautéed Spinach With Garlic And Chili Flakes (the spice is not over powering) and Baby Portobello Mushrooms With Fresh Herbs.
Sadly my friend Bob, who put me on to Timpano, is no longer with us. I remember his legendary enjoyment of life and his eagerness to share his dining adventures with others as I do now. So, as he wished, when family and friends join me over dinner, I raise my glass and remember…this one’s for you Bob!
I am a carnivore! I love Steaks & Chops done right! Starting with USDA Prime Dry Aged meat, cooked Pittsburgh (with a crust or char) Medium Rare. No fuss, no sauces, just beautifully grilled meats served hot! What makes this place so good is, that it is good every time you go. No surprises. No bad days. I guess for the money they charge it should be expected. But sadly, there are some places that will charge you more, but you wont get as good of a meal. I usually start with a Lump Crabmeat Cocktail & a Monday salad with the special blue cheese dressing. For the entrée I order a Bone-In Rib-Eye Steak or sometimes a Prime Rib, which comes to the table looking like it was carved for Fred Flintstone. For those of you who like seafood, the Palm also serves lobster up to about 8 pounds, which can be split and stuffed with crabmeat. The usual steakhouse sides are here and I like the creamed spinach, cottage fries & onions and wild mushrooms. If there’s room for dessert one of the staff makes a Rum cake to die for.