The Capital Grille
Bone-in Kona-crusted dry-aged New York strip with shallot butter at The Capital Grille, Naples
A modern-concept steak house, Capital Grille (239-254-0640) nonetheless boasts the elegant trappings of a New York equivalent. The kitchen perfectly sears the finest meats in its infrared oven. Capital Grille ventures beyond traditional steak-house fare, serving aged steaks rubbed with Kona coffee or porcini mushrooms, or crusted with truffles, the latter topped with Gorgonzola butter and a cherry Cabernet reduction.
One of Naples’ most enduring steak houses, Andre’s (239-263-5851) is a classic. Since 1993, it has been serving fine cuts of beef broiled simply and served up sizzling.
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