One Eleven at the Capital

Historic. Chef Joël Antunes helms the kitchen, creating both simple and complex dishes bursting with flavor. As each course arrives, artful presentation and enticing aromas delight the senses. Servers pour a squash puree over tiny balls of squash, which give structure to velvety soup. Bright pink and gold beets in a citrus sauce pair nicely with salty burrata cheese in the beetroot salad. Fresh diver scallops are seared to perfection and finished with shiitake mushrooms and potato gnocchi. Other menu items include grilled prime beef filet with seared foie gras, Jamison farm lamb, and seared sea bass. Modern art with graphic shapes and mercury glass mirrors add interest to the airy grey and white dining space, which blends historic elements with a contemporary aesthetic.