The gourmet burgers this year include a Wagyu Cheeseburger with Fried Egg and Crisp Onions; a Wild Mushroom Wagyu Cheeseburger with 15-Year Aged Balsamic; and a Caramelized Onion Wagyu Burger with Jarlsberg Cheese.
"Wagyu & Wine is an event our guests look forward to year after year, and this year is no exception," said The Capital Grille's Executive Chef Michael LaDuke. "Using the finest beef available, flawlessly prepared and complemented by the superior ingredients our guests have come to expect, allows us to put an indulgent twist on an American classic."
The Capital Grille's Wagyu & Wine pairings were hand-selected by Advanced Sommelier Brian Phillips, who expertly pairs world-renowned wines with exceptional cuisine.
"We relish the opportunity to offer coveted wines by the glass and Wagyu & Wine uncorks two brilliant wine pairings," added Phillips. "In our fifth year, we looked to select two beautiful wines that could stand up to the silky texture of our Wagyu burgers."
Follow Brian Phillips on Twitter and Instagram @TheWineExpert and join the Wagyu & Wine conversation with #WagyuAndWine.
About The Capital Grille
The Capital Grille is a fine-dining restaurant that offers dry aged steaks, fresh seafood, an award-winning wine list and professional service in an atmosphere of relaxed elegance. Open seven days a week, The Capital Grille is best known for its expertly prepared steaks, which are custom-aged for 18 to 24 days in-house and hand-cut in-restaurant by a butcher. The restaurant's wine list features more than 350 selections, and its floor-to-ceiling wine kiosk regularly houses 3,500 – 5,000 bottles. The Capital Grille also offers personalized, on-site wine lockers, available by annual lease. Reservations are recommended but not required. For more information, please visit: thecapitalgrille.com, Facebook, Twitter, and Instagram.
*$35 in PA
To view the original version on PR Newswire, visit:http://www.prnewswire.com/news-releases/the-capital-grille-elevates-burger-experience-with-fifth-annual-wagyu--wine-event-300328403.html
SOURCE The Capital Grille