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After a successful run in fall of 2024, The Capital Grille, 310 W. Wisconsin Ave. is bringing back its Wagyu & Wine experience, which showcases two specialty items typically reserved for special occasions at a special price.
Through April 13, guests can choose one of three gourmet burgers made with prized wagyu beef, paired with a Duckhorn Portfolio red wine that is rarely served by the glass for just $35, exclusively in The Capital Grille lounge.
Each pairing features a distinctive burger made with wagyu beef, prized for its unrivaled texture and tenderness along with a wine that showcases the proper body and structure to hold up to the umami-rich beef and accompanying toppings.
Choose from
- The Grille’s Wagyu Cheeseburger, topped with grilled onions, steak sauce and Vermont white cheddar. Pairing: Duckhorn Vineyards Merlot, featuring layers of plum, candied black cherry, red licorice and sweet baking spices.
- Wagyu Blue Cheese and Black Truffle Burger, topped with Cabernet-braised red onions. Pairing: Duckhorn Vineyards Cabernet Sauvignon, which showcases blackberry and black raspberry flavors, rich chocolatey tannins and notions of black tea.
- Wagyu Roasted Wild Mushroom and Swiss Burger, topped with roasted shiitake mushrooms, Jarlsberg and truffle aioli. Pairing: Duckhorn Vineyards Migration Pinot Noir, an elegant wine with subtle flavors of cedar and cassis.
Each pairing is served with duck fat sea salt fries. Guests are also invited to replace their fries with Caviar & Chips, a caramelized onion and caviar dip served with housemade chips, for $20.
For more information or to make a reservation, visit thecapitalgrille.com. Be sure to request Lounge seating for this experience.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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