Sunday, March 15, 2015

The Meat of the CRU Steakhouse

A premium steak fired up on a grill, sizzling to a fine char as the aroma fills the air...nothing brings out your primordial instincts quite like a slab of beef on a grill. It's the meat of the matter, an innate and visceral link that runs deep inside us, and it all comes back, elegantly, at CRU Steakhouse. 

Marriott Hotel Manila's elegant CRU Steakhouse offers some of the finest selections of premium steaks and seafood, all perfectly grilled at the centerpiece open kitchen.

Inside CRU Steakhouse, one can find the familiar elements that define the classic steakhouse, with its formal and elegant interiors, with white linens and ornate chairs all draped in a warm and muted glow from the centerpiece grill.  Once seated, you just know this will be one dining experience you will remember for a long, long time. 

A glass chiller by the open kitchen showcases the extensive selection of premium top-grade beef, lamb, and seafood, including slabs of 900g US Certified Angus Beef Bone-In Ribeye Steaks (L), thick and perfectly marbled. The signature Cru Steakhouse steak knife (R)  is then set on your table, with a smoothly contoured and finely balanced grip.

At the restaurant's open kitchen, Chef Adrian Esteban delicately seasons each of the 900g US Certified Angus Beef Bone-In Ribeye Steaks, each slab almost 1 kilogram or 2.2 pounds of beef. More than an inch thick, it's the way a proper steak should be. And at CRU Steakhouse, it's all about the beef...

The grill then comes to life when the thick slabs of premium ribeye are laid, as flames and steam rise up along with that distinct aroma that just stirs up all your senses. The slabs of premium ribeye are then turned over once, and the grill does its magic. The chef's experience comes into play, along with timing and precision, for the perfect steak.

After a few more minutes on the grill, the slabs of premium ribeye are rested on one side, and the thin outer layer of fat is charred to a light crispness as the juices drip down. And this is just the first step in grilling the perfect steak. After thoroughly resting each of the steaks on individual cast iron pans, the steaks are then finished in the ovens. A good steak takes time, and a perfectly good steak takes a lot patience.

Dinner begins with the CRU Steakhouse Signature Bread (L), in Tomato, Parmesan and Olive Oil flavors, served with herbed butter, and thin slices of Certified Angus Beef Carpaccio (P 750, R) topped with Parmesan cheese, organic arugula, lettuce, and tarragon dressing.

Other dishes then arrive, including the signature Sauteed Duck Liver (P 920), rich and buttery foie gras on apple chutney, corn cake, and maple lemon glaze. The unmistakable and distinct notes, texture and rich mouth feel all come through in the first bite, followed by the subtle tartness of the apple chutney and sweet maple lemon glaze. The duck liver simply melts in your mouth, releasing its rich and buttery flavor. Our dining experience at CRU Steakhouse begins with an impressive and indulgent start...

A duo of salads are then served, starting with the Organic Baby Spinach (P 550), with fresh baby spinach in a flavorful mustard dressing contained in a parmesan crisp with walnuts, with oranges, blue cheese crumble, and cherry tomatoes. The delicate parmesan crisp not only holds the fresh baby arugula, but adds a pleasant sharpness in the overall flavors of the dish. Each component of the salad then lays on their own unique notes, with the acidic sweetness of the oranges, the tartness of the cherry tomatoes, and the robust and bold flavors of the blue cheese, complex flavors combining seamlessly for balance.  

The second salad dish is the deceptively simple yet flavorful Organic Tomatoes (P 580), plump and juicy tomatoes drizzled with balsamic dressing, with marinated feta cheese, red onions, and crushed olives. The first thing you notice are the massive size of the organic tomatoes, dwarfing the cherry tomatoes. The freshest ingredients always deliver maximum flavors, no matter how simple the dish, and this dish perfectly proves it in one bite, delivering fresh and clean flavors.

In line with the Ocean's Harvest theme of the hotel (For more on the hotel's seafood theme, check out my post on Marriott Hotel Manila's Ocean's Harvest buffet at the Marriott Cafehere at, you can also enjoy the day's freshest catch at CRU Steakhouse, including Seared Yellow Fin Tuna (P 650), laid on a tart and refreshing mango slaw, soy tapioca, and wasabi aioli. The contrasting texture and flavor of the seared and seasoned outer crust and the fresh flavors of the juicy pink center highlight the delicate yet rich notes of the premium tuna, perfectly finished by the sweet mango slaw and the creamy aioli with the distinct bite of the wasabi. Other seafood selections include sumptuous crab dishes... the signature CRU Crab Cakes (P 690, L) with soft and tender crab covered in crisp breading served with celeriac apple slaw and cajun remoulade, and the Lump Crab Cocktail (P 690, R), chilled crab served with pineapple salsa and cocktail sauce.

The fresh flavors of Marriott Hotel Manila's Ocean's Harvest continue with the rich and creamy and elegantly plated Salmon Tartar (P 650), fresh and premium salmon with lemon dijon dressing and drizzled with extra virgin olive oil...

...and the Ocean Shrimp Cocktail (P 680), fresh, chilled, and plump shrimps served with jalapeno salsa and bourbon cream sauce. The soft and creamy texture of the premium salmon and the briny sweetness of the shrimps present the many flavors of the ocean. The shrimps also have a clean yet firm "snap" in every bite, a sign of its freshness. 

CRU Steakhouse also offers a line of comforting soup dishes, including the rich, hearty and mildly spicy Shrimp Gumbo (P 370), with soft and fluffy rice adding to the thick texture of the broth. The classic gumbo also has that soothing layer of refreshing heat from the spices, completing the medley of rich favors.

Other options include the creamy Wild Mushroom (P 390, L) and the Caramelized Onion (P 350) topped with Gruyere, both excellent choices before the main course. At CRU Steakhouse, each course builds up in a progressive manner, leading to the main course...

Then, it's time to get back to the meat of the matter...three slabs of the US Certified Angus Beef Bone-In Ribeye then arrived on cast iron plates, fully rested and ready for carving. The rich color and beefy aroma tease your senses, and the sheer size and thickness are visually impressive. 

Each order of the US Certified Angus Beef Bone-In Ribeye Steak comes with a choice of five sides, including a variety of grilled vegetables and potatoes (P 5,400 for two). Alex, our server that evening, then carves up the Ribeye before serving.

Perfectly grilled to medium, with that distinctive juicy pink center, the flavors are bold and robust with just a subtle and comforting bite. The steak also comes with a variety of sauces, but the steak is just so flavorful on its own, and you don't need any sauce at all. Not with this steak. The highlight of the evening's dinner, and well worth the wait. Each tender slice reminds you yet again that a perfectly good steak is an experience in itself. And at CRU Steakhouse, perfection is served daily. CRU Steakhouse has an extensive selection of wine as well to pair with your steak or main course to complete your dining experience.

A perfectly good steak deserves an equally impressive dessert to end your dining experience on a high note, like the classic Banana Foster (P 410), prepared right by your table side.

Craving for chocolate? The elegant Grand CRU Chocolate Praline Mousse (P 400, L) and the tall and impressive Sweet and Salty Chocolate Moist Cake (P 400, R) should do the trick. After all, an impressive steak deserves an equally indulgent dessert, don't you think?

The Chocolate Caramel Crunch Log (P 380), with its unique texture and richness of flavor, is another signature dessert not to be missed. CRU Steakhouse is definitely one of the metro's finest, reliving the iconic elegance of the classic steakhouse, updated and refined, matched by impeccable service, with some of the very best steaks from around the world. This, without a doubt, may very well be one of the best dining experiences in the metro, with a slab of premium beef on a grill, the very meat of the matter.

CRU Steakhouse is located at the Ground Floor of Marriott Hotel Manila, No. 10 Newport Boulevard, Newport City, Pasay City or call 246-9069 extension 357 for reservations and inquiries.

Dude for Food is now on Facebook, check out the FB Page for regular updates on good eats. Better yet, click "Like" and enjoy the ride...just look for the FB "Like" widget on the right sidebar. 

1 comment:

  1. Dear Mr. Dude For Food,

    Thank you for this wonderful blog about our Cru Steakhouse! We are pleased to have you and to know you had a great time. Your comments are highly valuable to us. We look forward to having you again.

    Travel brilliantly,

    Marriott Hotel Manila


Got something to share? I'd love to hear from you...

Related Posts Plugin for WordPress, Blogger...