January 24th, 2012 
A couple months ago, I sampled the Capital Grille’s 3-course fall menu. The Capital Grille likes to change things up and add menu additions to keep things seasonal and fresh. So, they’ve changed the menu slightly for the winter and invited me to sample their new menu additions.
The menu mostly remains the same except that the Porcini soup has been replaced with a Roasted Red Pepper soup and the Butternut Squash has been replaced with root vegetables. I loved the soup – it was extremely tasty without being heavy like some soups can be. It left me lots of room to savor the other menu addition – the Wagyu Cheeseburger with fried egg. Honestly, I feel the burger fell a little short of my expectations. I asked for it medium and it was served much more on the rare side and the outside was a bit charred. Out of the options, I feel like the steak sliders are a better bet. They are tender with just a bit of seasoning and cheese and practically melt in your mouth. However, the root vegetables (also new) were a nice and healthy alternative to fries.
So, here’s the deal – for $16 choose one from each category:
Starter: Salad, Clam Chowder, or Roasted Red Pepper Soup
Entree: Wagyu Cheeseburger, Steak Sliders or Lobster Roll
Side: Truffle fries, Root Vegetables or Green Beans
255 East Pace Ferry Road
Atlanta, GA 30305
404.262.1162
Capital was kind enough to share some recipes. See the Wagyu Roast and Root Vegetables Below
Wagyu Pot Roast
Ingredients(Serves 4-6)
Wagyu Blade Roast 3 lbs
Kosher Salt 1 Tbsp
Olive Oil, Blended 2 Tbsp
Onions, Medium Spanish 2 each
Carrots, large 2 each
Granulated Sugar 1 tsp
Tomato Paste 1 Tbsp
White Wine 1 1/2 Cups
Beef Stock, prepared 1 1/2 Cups
Fresh Thyme 2 Sprigs
Smoked Paprika 1 tsp
Bay Leaf 1 each
Dijon Mustard 2 Tbsp
Fresh Bread Crumbs 1/4 Cup
Italian Parsley, Chopped 3 Tbsp
Chopped Hazelnuts 2 Tbsp
White Soy 2 tsp
Sherry Vinegar 2 tsp
Preparation
1. Heat the oven to 275°F.
2. Peel the carrots and onions. Dice into 1/2”sized pieces.
3. Season the blade roast all over with 1-1/2 tsp of the kosher salt.
4. Heat a large heavy Dutch oven with the blended oil to the smoke point over medium high heat and sear the roast until deep brown, approximately 4 minutes on each side.
5. Removed seared roast, reduce the heat to medium low, and add the onions and carrots. Coat the vegetables well with the drippings/oil and season with the remaining salt and sugar.
6. Cook the vegetables over medium low heat, stirring frequently for 30 minutes.
7. Stir in the tomato paste and cook, stirring frequently for an additional 10 minutes.
8. Deglaze the pan with the white wine and scrape up any browned bits off the bottom of the pan. Bring the wine to a boil.
9. Add the beef stock, thyme, paprika, bay leaf, and Dijon Mustard, whisk well to combine.
10. Return the seared roast to the pan. Cover tightly and place in the pre-heated oven.
11. Cook the roast for two hours and then remove the cover.
12. Cook, uncovered until fork tender (about 1 1/2 additional hours).
13. Remove from the oven and strain the liquid from the pan into a small sauce pan. Discard the vegetables.
14. Bring the liquid to a simmer and skim the fat from the surface. Reduce liquid to approximately one cup in volume.
15. Stir in the bread crumbs, parsley, nuts, soy and vinegar and simmer on low heat for 5 minutes. Adjust seasonings to taste with salt and pepper.
16. Place the roast on a serving platter and garnish with the finished sauce and Roasted Root Vegetables.
*This recipe may be done through step 15 and refrigerated overnight. Place in a 275°F degree oven to re-heat. Heat one hour until the meat reaches an internal temperature of 165°F prior to serving.*
The Capital Grille
Roasted Root Vegetables
Pot roast—Wagyu or otherwise—just wouldn’t be complete without a side dish of the season’s freshest root vegetables roasted to sweet perfection. We propose an orange duo of carrots and sweet potatoes, mixed with celery root, fresh herbs and a little garlic. A touch of honey and sugar adds a little sweetness, and some dried cranberries delight with a burst of flavor. You’d be wise to make plenty.
Ingredients (Serves 4-6)
Carrots 2 each
Sweet Potatoes 1 each
Celery Root 1 each
Fresh Rosemary Leaves, chopped 1/2 Tbsp
Fresh Thyme Leaves, chopped 1/2 Tbsp
Garlic, chopped 1 Tbsp
Olive Oil, blended 1 Tbsp
Kosher Salt 1/2 tsp
Granulated Sugar 1/2 tsp
Cranberry Honey* 1 Tbsp
Dried Cranberries 1/8 Cup
Fresh Sage, chiffonade (thin ribbon cut) 1/2 Tbsp
*Any high quality honey may be substituted
Preparation
1. Pre-heat the oven to 375°F.
2. Wash, peel and wash the carrots, sweet potatoes and celery root.
3. Dice the vegetables into ¾” inch cubes.
4. In a large mixing bowl, combine the vegetables, rosemary, thyme, garlic, olive oil, salt, and sugar and mix thoroughly.
5. Place the vegetables in a large roasting dish and roast uncovered for 20 minutes. Vegetables will still be firm after roasting.
6. Remove the vegetables from the oven and add the cranberry honey. Stir well to combine.
7. Return the coated vegetables to the oven for approximately 10 minutes to finish cooking. Check tenderness.
8. Remove from the oven and stir in the dried cranberries and sage.
9. Serve immediately.
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