It is our sole desire that everything, and we mean everything, that arrives at your table at The Capital Grille delights you. To ensure that experience, we use only the finest, freshest ingredients, artfully prepared in recipes designed to engage all of your senses.
Our legacy is being successful through great people consistently delivering great food, great service and making every guest a loyal guest. Each and every contact with a guest is an opportunity to provide food and service that exceeds their expectations, thereby creating an Exceptionally Distinctive Guest Experience. At The Capital Grille, EDGE is how we work together every day thereby creating an extraordinary atmosphere for our guests and our team members.
Success is waiting for you at The Capital Grille. Across the nation, we are known as one of the premier fine dining experiences with our trademark dry aged beef and our award-winning wine lists. Through all of our efforts as a group, we are able to excel in what we do and enjoy the rewards that come from executing at the highest levels.
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1,001-5,000 employees
View all The Capital Grille employees
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Restaurants
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$100M–$500M
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(401) 521-5600
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US
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1990
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Private Dining, Fine Dining, Lounge, Dry Aged Steaks, In-House Pastry Chef, World-Class Wines, Gracious & Attentive Service
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Erin Namy is the CEO of The Capital Grille. To contact Erin Namy email at [email protected] or [email protected]. Or you may call 2165096045
The decision makers in The Capital Grille are Adam Mackler, Elizabeth Cyr, Erin Namy, etc. Click to Find The Capital Grille decision makers emails.
The Capital Grille headquarters is located at US.
The Capital Grille generates an estimated $100M–$500M annually, based on industry analysis and publicly available market data.
You can contact The Capital Grille by calling (401) 521-5600.
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