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Opened in late September, the restaurant is the first Asian location for the American steakhouse chain founded in 1990.
Spanning around 500 m2 and with 120 covers, the restaurant operates as an authentic American steakhouse.
Stanley Ko, president of Ko Hospitality Group, the operator of The Capital Grille in Vietnam, says Ho Chi Minh City was selected as the brand's first regional destination due to its dynamic economy, sizable business community, and diners who are open to western foods.
The restaurant serves an à la carte menu featuring appetizers, soups, salads, beef, seafood, side dishes, and desserts, with portion sizes adjusted to suit local dining habits.
Beef takes center stage with diverse options in cuts, portion weights, levels of doneness, and sauces.
The eatery exclusively serves imported USDA Prime beef, the highest grade in the U.S. Department of Agriculture quality system, known for abundant marbling that enhances tenderness and flavor when cooked.
The restaurant's signature offering is its dry-aged beef (pictured).
Aged for 18 to 24 days in a temperature- and humidity-controlled room, the process reduces moisture content, tenderizes muscle fibers, and deepens the natural flavor profile.
A 680-gram dry-aged steak portion, good for three to four diners, costs VND3.2 million (US$124).
The menu also highlights recognizable American classics.
The caviar dip, priced at VND1.9 million, offers a twist on standard "chips and dip" by pairing crispy potato chips with caviar and caramelized onion dip.
The lobster bisque, priced at VND450,000 per portion, is a steakhouse staple rooted in French tradition.
It features a velvety crustacean-based broth combined with cream and seasonings, served alongside Spanish sherry, an aged fortified wine that elevates the soup's aroma and depth of flavor.
Meanwhile, the lobster mac and cheese, priced at VND800,000, features macaroni tossed in cheese sauce and mixed with lobster meat.
This is a variation of "mac and cheese," an iconic dish introduced to formal American banquets by President Thomas Jefferson in the early 19th century before becoming a household staple following Kraft's boxed release in 1937.
Shannon Dean and Michael Zack, tourists from the U.S. visiting HCMC in late October, dined at the restaurant to enjoy some familiar flavors after trying local dishes.
Having visited The Capital Grille in Las Vegas before, both said the food and decor closely matched U.S. standards, creating a sense of familiarity.
For them, the highlight was pairing a familiar meal with panoramic city views at prices similar to the brand's U.S. locations.
Local diners have also shared their impressions.
A family of four from Ho Chi Minh City visited the restaurant to experience high-floor dining in the city center.
Ordering a 10-course meal across appetizers, soups, steaks, seafood, and desserts, they observed that the dishes featured large portions, rich and creamy flavors, and fewer green vegetable options, with some items feeling slightly dry for Vietnamese palates.
Their meal cost nearly VND13 million, which was similar to prices at other high-end steakhouses in the city.
A staff member sets the table before welcoming dinner guests to the restaurant, which charges a 5% service charge.
