The Capital Grille

Here's a refreshing tale—a chain decides to open one of their restaurants in Seattle. Instead of coming in with everything in place exactly as it is in other cities, they hire a local Managing Partner and give him the autonomy to focus on Northwest products—seafood, beef, produce—and work with local organizations to be part of the community. Sounds like a recipe for success in a town that has been, shall we say, reluctant to embrace "outsiders."

The chain is The Capital Grille (TCG), which now has 45 locations (primarily East Coast, but now moving westward), and the Managing Partner is Nic Kassis (photo). Nic is originally from Australia where his family owned Mediterranean restaurants, but came to the U.S. for a visit in 1992 and never left. He's been in Seattle for the past 15 years, married, had two children and calls the Northwest home. Reviewing his work history in Seattle, you can see why he understands the importance of having a Northwest focus. He moved from LA to Seattle to work at Wolfgang Puck's Obachine (does anyone not remember the art debacle?), opened Earth & Ocean at the W Hotel, then spent eight years at El Gaucho, occasionally helping out at Waterfront Seafood Grill.

With his input and TCG's flexibility, the Seattle location sources nearly all their seafood from the Northwest (other locations use Atlantic seafood), their beef comes from RR Ranch in Ellensberg, produce is sourced locally when available and the wine list contains many Washington wines. They work with The Capital Grille's Master Sommelier George Miliotes on the wine list. With the Seattle location's growing exposure within the company, more and more Washington wine has appeared on the wine list of the other locations.

"TCG wanted to open on the West Coast and they felt it was important to open first in Seattle since it's a food saavy town. People here know about food and wine. They felt that if they could do it here, they had a chance to succeed," says Nic. "I think of us more as fine dining than as a steakhouse. Sometimes steakhouses are simply about the steak. We are too, but we're also about the freshest Northwest seafood and providing an exceptional guest experience. That's really what sets us apart: our autonomy, variety of food choices and service."

TCG is known for their quality beef. Part of that reputation comes from their dry aging beef in-house. In Seattle, the Ellensberg beef is dry aged for 14-21 days on site. "There are businesses that dry age beef for restaurants, but we want to do it ourselves in our own controlled environment to our own specifications," explains Nic. "Our food doesn't necessarily break new culinary ground. We simply have great red meat and a commitment to quality food overall."

Nic is particularly proud of the guest experience they provide. "We have an exceptional team here. They are all committed to providing the highest level of service and exceeding every expectation. We work to give employees the tools to be autonomous and the ability to say yes." They have been known to run to a store to get a specific soft drink requested by a guest. One guest had returned to enjoy the halibut a second time, but it had been taken off the menu. Nic used his contacts in the city to find halibut and cook it as requested. They collect information about guests when they're at the restaurant (preferences, wine likes/dislikes, etc.) and ask about important occasions when reservations are made. If a guest says it's their anniversary, they might find their table sprinkled with rose petals and a champagne toast waiting. "This commitment to service is one of our greatest assets," says Nic. "We've built that culture in Seattle, and the company completely supports it. It's one of the reasons I chose to move to TCG. I liked what I heard about the company and the way they do business. Employees are treated very well and that translates into how they treat guests. Although we're fine dining, service isn't stuffy, but it is professional. We want our people to connect on a personal level with our guests. That's what brings people back into the restaurant."

Along with the elegant dining room, they have a lovely bar and three private dining rooms, which hold 20-30 guests. They like to come up with different events to bring people in. For about nine months, they did Winemaker Wednesdays where a local winemaker came in to serve tastes and talk about wine and they've done some winemaker dinners. They're currently in the middle of the third year of The Generous Pour, a program where guests who come in for dinner are able to try up to nine wines (mix and match, all the same, wine flights) for $25. The wines are high-end and often not available by the glass. Every three-to-four days, the kitchen creates a new dish to feature. They've recently started their own happy hour with a $6 menu featuring miniature lobster and Dungeness crab burgers, miniature tenderloin sandwiches, and pan-fried calamari with hot cherry peppers along with drinks like their Capital Cosmopolitan, Adults Only Arnold Palmer and a Hemingway Daiquiri.

"Everything we do here is because we're determined to be a successful part of Seattle's restaurant community and create a place where people want to return," says Nic. It appears they're right on target.

The Capital Grille The Cobb Building 1301 Fourth Avenue Seattle, WA 98101 206-382-0900 http://www.thecapitalgrille.com/Seattle/Main.asp Valet parking at dinner The Capital Grille's signature calamari

Photos courtesy of The Capital Grille

Connie Adams/August-September 2011