Robert Hargrove

In my field of executive coaching, a lot of conversations happen in great restaurants where you can indulge in what one of my clients, Bill Scott of Colonial Pipeline, calls the three basic food groups: 1) steak, 2) scotch, and 3) cigars.

When I met with Professor Wen, I wanted him to feel free to confide in me during our conversation, so I decided to not take him to a Chinese restaurant where he might be seen or overheard. I chose to take him to the Captial Grille, which I have never been disappointed in.

The restaurant is a chain, but is consistently excellent in the areas of steak, service, and atmosphere. The old English wood paneling in the Newbury Street establishement in Bsoton makes you and whoever you're with feel important from the moment you walk in the door.

The Professor and I ordered Johnny Walker Black and Red, a 50 year single malted wiskey, which allowed us to ease into an extraordinary conversation about our mutual goals and challenges and began to soon build the bonds of human friendship.

I ordered the Delmonico steak, which was out of this world, and the Professor imbibed in a grilled Ahi tuna steak. This was accompaniesd by real masted potatoes and spinach sautéed in olive oil and garlic. The mashed potatoes were so good that the Professor heartily indulged in the second order I placed. The bill was under $100. Not bad at all.