The restaurant scene is drastically different than it was just two months ago here in Central Florida. Under the current stay-at-home and social distancing orders by the state and county, restaurant dining rooms have closed with many restaurants either going to take out or delivery model or just straight up closing altogether. This includes fine dining establishments such as The Capital Grille which recently debuted a new take out menu for carry out and curbside service.

It was with great pleasure to see Chef Jason O’Neill at The Capital Grille at the Mall at Millenia recently when we visited to try out their take away service. Amidst a barren Mall at Millenia parking lot landscape, Chef Jason was hopeful that this pandemic would end soon so that people can once again enjoy dining out once the virus is contained.

Curbside takeout occurs 12 – 8 PM daily with The Capital Grille takeout menu featuring many of their most popular offerings as well as family style dinners ready to serve at home. They are also making available a Butcher Shoppe selection of uncooked steaks, hand-carved by their in-house butcher and packaged with house-made seasoning and steak butter for you to prepare as you like – call to place your order to go at (407) 351-2210.

Some of my favorites on the menu are there including the lobster mac and cheese, Chilean sea bass with miso butter, prime aged steaks, tenderloin sliders, cheeseburgers, and fried chicken sandwiches that is battered in a delicate batter similar to that of fried cod.

I first met Chef Jason O’Neill over 8 years ago in 2012 when he served as Sous Chef under Chef Matthew Price at the International Drive location for The Capital Grille. Today, Chef Jason is the Executive Chef and Partner at the Mall at Millenia. We got to interview Chef Jason a little while back and now have a chance to share it again during these difficult times…

Interview with Executive Chef Jason O’Neill of The Capital Grille, Mall at Millenia

Tasty Chomps: How did you get your start in the culinary world?

Chef Jason O’Neill: Growing up in a large Italian family, my Mother and Grandmother were both a large influence in my culinary interest. My first job was at a small catering hall in Bristol, CT, as a dishwasher. While observing the line cooks, their creativity and passion inspired me to follow my culinary passion.

How did you start with The Capital Grille?

In 2007, I began my career with The Capital Grille as a sauté cook at our International Drive location. I have now been with The Capital Grille for 9 ½ years and currently hold the position of Executive Chef at the Mall at Millenia location.

What are some of your favorite changes to The Capital Grille in recent years?

There is a modern twist on new Capital Grille locations being built, which is a refreshing take on the classic concept. The diversity of the new menus is also refreshing.

How does the Millenia mall location compare or contrast with the International Drive location?

The Mall at Millenia location tends to draw in local clientele, whereas the International Drive location is directly next to the convention center.

What is your favorite comfort food at The Capital Grille and at home?

At The Capital Grille, I love our Lobster Mac ‘n’ Cheese and Mini Tenderloin Sandwiches. At Home, my mother’s macaroni pie, a spaghetti pie with pepperoni and cream cheese and crock pot stuffed bell peppers (ground beef, bell peppers in a tomato sauce).

What are some of your favorite things to do when not at The Capital Grille?

I am an avid golfer, I enjoy saltwater fishing and spending time with my wife, Julie, and my two young children, Jamison and Jillian.

Here are some highlights from The Capital Grille’s Take Out Menu:

Lobster Mac ‘N’ Cheese

The Capital Grille Cheeseburger with Fries

Mini Tenderloin Sliders (3) with Fries

Fried Chicken Sandwich with Fries

Pan-Seared Sea Bass with Miso Butter

Sam’s Mashed Potatoes

Truffled Fries

Double Chocolate Chip Cookies

The Capital Grille’s Full Take Out Menu

STARTERS
(soups are 16 oz or 1 quart)
Shrimp Cocktail (5) 16
Clam Chowder 9 | 18
Lobster Bisque 12 | 24
Field Greens Salad 10
Caesar Salad 10

SANDWICHES AND ENTRÉE SALADS
The Capital Grille Cheeseburger with Fries 16
Mini Tenderloin Sliders (3) with Fries 18
Fried Chicken Sandwich with Fries 16
Dry Aged Sirloin Steak Caesar Salad 16
Mixed Greens Salad with Sliced Tenderloin 19

ENTRÉES
8 or 10 oz Filet Mignon 35 | 40
18 oz Bone-In Dry Aged NY Strip 43
22 oz Bone-In Prime Ribeye 46
Roasted Chicken Breasts with Sherry Jus 27
Pan-Seared Sea Bass with Miso Butter 39

SIDES
(large or small)
Sam’s Mashed Potatoes 5 | 10
Creamed Spinach 5 | 10
Grilled Asparagus 5 | 10
Lobster Mac ‘N’ Cheese 8 | 16

DESSERT
Double Chocolate Chip Cookies (4) 10

FAMILY STYLE DINNER
(serves 4)
SALAD CHOICE
(select one)
Field Greens Salad
Caesar Salad

ENTRÉE CHOICE
(select one)
Sliced Beef Tenderloin 150
Shrimp Scampi with White Wine and Garlic 140
Roasted Chicken Breasts with Sherry Jus 130

SIDE CHOICE
(select two)
Sam’s Mashed Potatoes
Creamed Spinach
Grilled Asparagus

DESSERT
Double Chocolate Chip Cookies

BUTCHER SHOPPE HAND-CARVED STEAKS
Cut daily by our in-house butcher for cooking at home.
Custom sizes available upon request.
18 oz Bone-In Dry Aged NY Strip 35
8 or 10 oz Filet Mignon 25 | 30
22 oz Bone-In Prime Ribeye 40
8 oz Burgers (6) 45
A proprietary blend of Short Rib, Chuck and Brisket by Pat LaFrieda. Served with Brioche Rolls.