Founded in 1990 in Providence, RI, Capital Grille enjoys nationwide name recognition. Known for its dry-aged steaks, fresh seafood and award-winning wine list, the Dunwoody restaurant is the second Capital Grille in the Atlanta area, the first being in downtown.
Capital Grille is a fine-dining restaurant with high standards.
“We are expensive. We don’t shy away from that. Just like a Jaguar or Mercedes, we are not for everybody,” said McEachern, former executive chef at Rays on the River, Sandy Springs.
The Capital Grille takes care in making everything just right.
“Everything needs to be perfect,” said McEachern, who was raised in Miami and started his culinary career at age 16 as a salad prepper.
He met his wife, Dawn, while working as executive chef at the 1848 House in Marietta. The 1848 House was formerly owned by her father, former Mayor Bill Dunaway. They have one daughter, Emily.
Capital Grille established a reputation for fine dining that starts with the food.
“The philosophy is about the highest quality ingredients and buying the best and only serving it when it’s at its best,” McEachern said. “That is what sets us apart from other establishments.”
Though Capital Grille is more than a steakhouse, the restaurant is known for dry-aging its own meat in-house a minimum of 18 days, unlike other restaurants that buy their meats already dry-aged.
“We hang and dry-age all our own beef in a cooler on the premises. Our butcher cuts within that cooler. We cut all our own steaks. We cut all our own beef. Dry-aging is our niche,” he said.
Equally important to the food is the personalized, professional service delivered in an atmosphere of relaxed elegance.
“We talk a lot about EDGE — exceptionally, distinctive, guest, experience,” McEachern said. “As soon as you walk in the door you’re going to be treated special. We believe you are special.”
McEachern is a nationally renowned chef whose culinary background includes numerous accomplishments including an invitation to cook for the James Beard Foundation in New York, awarded to chefs in the nations’ top restaurants and hotels.
He also worked with prominent chefs, Jean Michel Dumas in Philadelphia, Ed Brown in Manhattan and Jeff Buben in Washington, D.C. In Atlanta, he worked at The Abbey, City Grill, Trio, Azalea, and Horseradish Grill.
“When you go (to Capital Grille), people are always in a good mood. You would never walk into Capital Grille and not have people say hi to you,” he said.
The cheery atmosphere also extends to the employees.
“They believe if you take care of the employees everything else will fall into place. Most restaurants care about the guests but they care a lot more about the numbers. This company is different,” he explained.
“They believe if you take care of the employee, the employee will be happy and they will want to take of the guests,” he said.
“Capital Grille is exactly what I want,” McEachern said.
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