The Capital Grille chain got its start in Rhode Island, but this outpost in The Crescent is all Dallas. Many of the steak options are gilded, crusted with Gorgonzola or Kona coffee. The dry-aged New York strip au poivre with Courvoisier cream is a miss; the spicy black peppercorn crust completely overwhelms the meat. But the porcini-rubbed bone-in rib-eye is a thing of beauty.