Boston's premier steakhouse offers dry-aged, hand-carved steaks in an elegant mahogany and marble setting. The Berkshire pork chop, chilled seafood tower, and exceptional wine list make it the choice for special occasion dining in Back Bay.
The Capital Grille at 900 Boylston Street in Boston's Back Bay is the city's premier special-occasion steakhouse, occupying a grand corner space near the Prudential Center with an interior of mahogany panels, leather banquettes, oil portraits, and marble that projects clubhouse permanence. The restaurant is part of the national Capital Grille group but operates with the staffing consistency and wine program depth that exceeds most standalone steakhouses in Massachusetts. The centerpiece of the menu is the dry-aged beef program: steaks are aged on-site for 18 to 24 days, producing the concentrated, nutty flavor profile that distinguishes properly aged beef from commodity cuts. The signature dry-aged porterhouse, sliced tableside for two, is the emblematic order. Alongside the steak program, the cold seafood tower — a multi-tier presentation of oysters, shrimp cocktail, crab claws, and lobster — is a traditional start for the restaurant's regular clientele. The wine list is one of the most comprehensive in Boston, running to hundreds of selections with particular depth in California Cabernet Sauvignon, Bordeaux, and Burgundy, all well-suited to the beef program. Service is formal, attentive, and suited to the power-lunch and anniversary-dinner clientele that constitutes the regular customer base. The pre-fixe lunch offers the same quality kitchen at significantly lower price points than dinner, making it the recommended entry point for first visits.
Good to know
- Hours
- Mon-Thu 11:30am-10pm, Fri-Sat 11:30am-11pm, Sun 4pm-9pm
- Reservations
- Essential
Location
900 Boylston St, Boston, MA 02115
Highlights
- Dry-aged beef program with steaks aged 18–24 days on-site for concentrated, properly developed flavor
- Signature porterhouse sliced tableside — the most theatrical and celebrated dish on the menu
- Multi-tier cold seafood tower with oysters, crab claws, shrimp, and lobster as the classic opener
- One of Boston's most comprehensive wine lists with exceptional depth in Bordeaux and California Cabernet
- Grand mahogany-and-leather dining room in Back Bay near the Prudential Center
Tips for visiting
- The weekday power lunch pre-fixe offers the same kitchen quality at roughly half the dinner price — the best value entry point
- The dry-aged porterhouse for two requires advance notice to prepare correctly; confirm when reserving
- The wine team welcomes pairing guidance requests and has genuine expertise; ask for help with the wine list
- Valet parking is available and simplifies the Back Bay parking challenge for evening visits
- Reserve a window table on Boylston Street for the best combination of natural light and people-watching
Accessibility
The Capital Grille Boston has a fully accessible street-level entrance on Boylston Street with automatic doors. The dining room is spacious and accommodates wheelchairs throughout. Accessible restrooms are available. Valet parking assists guests who cannot use standard parking facilities.
Frequently asked questions
What makes dry-aged beef different from standard steak?
Dry-aging is a controlled process where beef is held in precise temperature and humidity conditions for weeks, allowing enzymes to break down muscle fibers and moisture to evaporate. The result is a more concentrated, nutty, complex flavor and more tender texture than fresh-cut beef.
Is The Capital Grille in Boston the same as others across the country?
The Capital Grille is a national group, but the Boston location operates with its own wine cellar and local sourcing relationships. The core dry-aged beef program is consistent across locations; the wine list and some menu items vary locally.
Is The Capital Grille appropriate for a business dinner?
Yes. The restaurant is specifically designed for business entertainment and private dining, with private dining rooms, wine service, and formal table service suited to business contexts.
How far in advance should reservations be made?
For dinner, especially on weekends, reservations 3–5 days in advance are advisable. For special occasions or private dining rooms, booking 2–3 weeks ahead is recommended.