The Capital Grille

The story

Crafted with passion, served with love

Where Excellence Is Served

On Paseo de la Reforma, Mexico City's most storied boulevard, The Capital Grille operates on a straightforward conviction: quality is not a promise, it is a standard. The restaurant is internationally recognized for its consistency in fine dining, and its Mexico City address lives up to that reputation in full — earning Wine Spectator's Best of Award of Excellence in 2025, a distinction that speaks directly to the depth and curation of its cellar.

The Craft Behind the Cut

The heart of the menu is dry-aged beef, and the kitchen treats the process with genuine seriousness. Cuts are carefully selected, then aged in-house to intensify flavor, improve texture, and develop what the team describes as "depth, softness, and a unique flavor profile." The result shows on the plate: NY Strip, Porterhouse, Tomahawk, Filet Mignon, and Delmonico, each prepared using classic techniques that let the product speak for itself. Signatures include a NY Strip aged with a Gorgonzola crust and Cabernet reduction, a butter-poached lobster medallion, and a Tomahawk Prime finished in a Josper oven.

The steakhouse menu extends well beyond beef. Starters range from a Trio of Carpaccios — salmon, octopus, and dry-aged beef — to Crab Cake with lobster and a Colossal Shrimp zarandeado. Seafood mains include grilled octopus with pickled potato, sesame-crusted tuna, and a Josper seafood platter with King Crab, lobster, mussels, and clam. Sides are generous: truffle mac and cheese, Sam's-style mashed potato, Brussels sprouts glazed in soy with bacon, and habanero-gratinated potato gratin round out the table.

A Cellar Worth the Recognition

The wine program is treated with the same discipline as the kitchen. Wine Spectator's Best of Award of Excellence — one of the guide's most rigorous distinctions — confirms that the list goes well beyond the expected, offering genuine breadth and character. The beverage program also includes an extensive selection of tequilas and mezcals, premium rums, and a cocktail list that nods to both classic and contemporary palates.

The Room and the Occasion

The space on Reforma is designed for occasions that matter: business lunches, private dinners, corporate events, and celebrations. Private and semi-private rooms are available, and the team is trained to handle each event with the attentiveness the restaurant is known for. The philosophy is consistent whether the table seats two or twenty — professional service, careful attention, and an experience that is meant to stay with the guest long after the meal.