Normally RW is a great deal at the "upscale" Steak Houses but Capital Grille in Chestnut Hill turned out a rather less than stellar performance on Friday evening. I started with a cup of your average thick and gloppy clam chowder no better or worse than I have had in dozens of restaurants and pubs in and around Boston and Cape Cod but nothing special. For my side, I had creamed spinach which was over-spiced with too much nutmeg. But the "crown jewel" of the evening was my entree. I ordered the 12 oz Kona Crusted NY Sirloin. I ordered the steak medium rare. The first time the steak arrived it was cooked medium well (no pink). When the waiter asked how it was, I told him and showed him. He whisked the steak away and about 2 minutes later arrived back with another steak, placed it down and stood and asked if I would cut into it. The steak was nicely seared on the outside but raw on the inside. He took one look at it and said "that's not medium rare" and again took it away. The third time the steak came back, it was the same steak cooked a little longer and somewhat medium rare though I had pretty much cut the entire steak in 1/2 before they took it back the 2nd time. Both the waiter and Manager were extremely apologetic. The Manager was clearly embarrassed that it took 3 tries to cook the steak. The bottom line is that a Steak House should be able to cook a medium rare steak. With so many other top quality steak houses in Boston, I am not sure why I would ever return to Capital Grille.