Reviews Cru Steakhouse

Finally tried Cru's steakhouse for dinner. It's been in my must-eat list for so long! We ordered their appetizer platter that features all of their best appetizers: foie gras, tuna, beef carpaccio, scallops, chicken wings, crab cake, and their 3 soups: mushroom, french onion, and gambas. I really enjoyed the scallops and the foie. So happy this platter existed! We ordered their US Angus Primerib for our main course in medium. Steaks are good, but would love to have it softer and more melt-in-your-mouth. The peppercon sauce was too sweet to my liking, and would love to have more servings. The sides are awesome though, the twice baked cheesy potato and their truffle risotto are bomb! Would love to try their other appetizers and sides!

We went here for the Sunday unli-steak, and it's certainly a belly-full. First of all, take note that the steak is more accurately described as roast beef, I'm not entirely certain of the cut but it is a cooked whole roast, which they then carve into slices and sear for each customer. This is not the same as your regular steakhouse steak. That being said, it's still quite good, I would just feel like I would enjoy thinner slices more than the default thickness that they slice it at. It comes with a choice of starter, we went for the foie gras and it tasted quite nice. For dessert they have a buffet table with around 4 desserts, and most of them were quite good also.

All in all, for 1700 net per person, I would call this is to be a pretty good value for money. You're not gonna get the variety you might get with other buffets, but it still is pretty good and you'll definitely get filled up. If you get bored easily or not the biggest roast beef fan, maybe not for you.

Spent our first year anniversary here.

Service is top-notch; booking details were keenly observed. Take note that we used our One-Day membership card to avail a discount on all items. All staff, from their front office(Rocelle*) down to our servers (Jeng* and the others) were very courteous, pleasing and helpful.

Ambiance: Amber themed surroundings as you move your head from their flaming kitchen towards their collection of Dalmore on their bar. However there are lots of shadows due to hanging stuff will kind of ruin your Insta ideas.

Food: We were served by fresh organic bread while waiting for our orders. We really liked the goat cheese that came with it.
1. CRU Appetizer Sampler (P900+)
We were glad that our server recommended this. The goose liver sample is our favorite; the scallops are our second pick. The rest were good but forgettable.
2. US Cab Rib Eye 350g (P3200)
Cooked perfectly medium to our liking. We eat steak on rare occasions and this time I got to taste the "masculinity" of the meat which is known for this type of meat. Not as soft and tender like Wagyu but still has the distinct own flavor. Still has those "litids" here and there but nothing really to frown of. Perfect with asparagus, not much with potato gratin that we chose.

My wife really liked their surprise! They even left a card with personal messages from their staff which completed our night

My to go place and favorite restaurant in the Metro for quality and good steak, especially rib eye. Their wine list is extensive and not over priced. I've been going here for almost 8 years now and the quality plus the service are always consistent and top notch.

Cru Steakhouse’s Unlimited Cru Steaks Sundays started early in February this year (although I think they already offered this before). The promo is not just unlimited steaks, but a 3-course menu specifically available only during lunch. . The Sunday Roast Menu includes a starter, with a choice of creamy mushroom soup or garden salad; a main course, which is the unlimited serving of US certified Angus roasted beef, plus a single serving of sauteed root vegetables, and herb roasted baby potatoes; and a dessert, which is the classic apple pie.

Giving this restaurant 5 star for overall experience and satisfaction! From interior, service and food!
Their complimentary bread is a bomb it's Hot and freshly baked. Must order the appetizer sampler so that you can taste all in a bite size without making you full, Ugghhhh especially the carpaccio ohhhhh it's so good. One good thing is that you can choose any steak cut you want and i would recommend that you pair it with Mac and cheese truffle and your favorite Wine 🍷🍷🍷. You're welcome 💋

Really fantastic experience at their weekly Sunday Roast! Two friends and I went for a little Galentine’s Day celebration in February. We were seated at a nice booth. The service was wonderful, they were attentive without being suffocating and we never had to look far for the waitstaff.

The food was delicious. Our steaks came out at a little rare at first, but this was immediately rectified by the staff when we asked if we could have them re-grilled. The salad was fresh and crisp and dessert was lovely.

Overall, a fantastic dining experience. I’m planning on going back and am on the waiting list for reservations in April!

Recently, my boyfriend and I dined at Cru since I've been craving for a good steak for so long. Also, it was for my post-birthday, our 26th monthsary, and pre-Valentine's date. 

When we got seated, we were given the menu and recommendations. The waiter that served us was very accommodating and love how the ambiance was romantic at the same time, alive.

For starters, we got the crab cake, and I must say, it was very delicious. It was made with real cram meat, and the texture was perfect. For our main course, I got the 250g long fed gold striploin, cooked medium rare with whipped potato, and black truffle risotto on the side. The steak was juicy and full of flavor, I loved it so much! Plus, the creamy whipped potato was a good side dish since the black truffle risotto has a strong taste, it balanced out the flavors. But don't get me wrong, I also loved the risotto, I think out of all the risottos I've tried, it's one of the best.

For my boyfriend, he got the 250g long fed gold rib-eye cooked medium well with baked 4-cheese potatoes and roasted marble potatoes. It was his first time trying a legit premium steak and he loved it! The texture of the rib-eye was tender and juicy, so flavorful. Plus, his sides were bomb as well. (I tried them myself!)

Overall, I recommend this restaurant for couples for that intimate dinner - will surely go back for more! Also, if you are a member of Club Marriott, you'll get 30% off on top of your bill What a steal!

Cru has an intimate ambiance and i like the combination of black, white & red in their interiors. Steak is good but I didn't like the fact that they didn't have aged steak. If you are not particular with it, you'll probably rate this a 4. The aged steak in Raging Bull and La Cabrera obviously is more flavorful. Plus Raging Bull's pepper sauce has some magic in it. The sides at Cru though are better than Raging Bull and La Cabrera. The truffle risotto and bacon beans were great. So overall, this is a great steakplace. But because I prefer aged beef, Raging bull still tops my list.

We loved our experience with Cru Steakhouse!

We celebrated our 5th anniversary here and we made the right choice. Everything they served was extraordinary. The bread was great, the appetizer sampler was also good! We loved the mushroom soup & the foie gras the most among the 9 appetizer samples!
For our main course, we had the specialty steak at 500 grams and it was amazing. We wanted it medium rare and they served it sliced in 5. 3 for my boyfriend and 2 for me. It was enough serving for 2 people. The steak was really soft and it literally melts in your mouth.
The service was also superb! They checked on us all the time if we needed anything and the red wine they recommended went really well with the steak.
Overall the experience was great. They even gave us a free cake with a happy anniversary label with both our names! Plus a personalized card with the crew's own handwriting! 😊 Shoutout to our server, Ms. Jeng. She was really helpful & friendly.

10/10 would recommend 😊👍🏻

Had dinner here last June 3 to celebrate our anniversary. The service was superb and ambiance classy.

The freshly baked spinach bread to start was very good. The Caesar salad, prepared by our, was among the best I've ever had.

The ribeye was outstanding, cooked a tad more than the medium we ordered, but so tender nonetheless. I didn't care for the Bernaise sauce, though I prefer mine with only salt and pepper -- and they did have pink salt.

And the 2011 Errazuriz Max Reserva Syrah complemented the meal perfectly!

We were too full by then but somehow we found room the complementary dessert sampling graciously offered: tiramisu, chocolate mouse, sans rival and a cheesecake.

All told a most pleasant meal and experience, pricey but worth it for special occasions.

Finally, GREAT steak with scrumptious sidings!!! I reco that you get all the truffle flavored sidings (truffle mac and cheese and black truffled risotto) and the salty naughty onion rings. I can not fault CRU for anything. Everything i've experienced were superb from starters to dessert, top-notch service, warmest greetings from all their staff, an upgrade to the VIP room because i brought my 5-year old daughter and wasn' t aware of the no child policy (they are just the most accommodating), and most of all, though the place is screaming red and fire, i love its "spa-like" ambience (less the minty smell of course). Great food, great staff, great experience, great place and is certainly now one of my favorites!

We booked for a table a week in advance to celebrate our 2nd year anniversary.

Most of the time we find ourselves  at steakhouses when there's a special occasion. We have created a #japizasteakescapade hashtag for instagram!

Anyway, again.. It's celebration time - It's also time to find out if the raves we've been hearing about new restaurants are true.

This time, our destination is at Cru Steakhouse at the Marriot Hotel in Pasay City.

Our seat was one of the booth tables on the side, near the entrance. I personally like the semi-circle booth tables because of the muted lighting and it feels very private. 

We stared with a compliemtary Spinach bread with gruyere cheese on top - this one was really something. It comes with two spreads: butter and bleu cheese. Both tasted absolutely delicious!

The bread is firm and crunchy outside but surprisingly soft inside. 

We ordered 5 side dishes:
Truffle mac & cheese, Truffle Risotto,Cajun fries, Grilled sweet Corn and Onion rings.

I loved the mac & cheese and risotto!!! Both were creamy and the black truffle made the dish really tasty!

Then comes the grilled sweet corn that had an elegant presentation

As for the fries and onion rings, We had to ask deth ( our server to return and change the cajun fries because it was too salty ) same with the onion rings although it was more edible compared to the salty cajun. The seeetness of onions created the balance for the onion rings.

Moving forward to our wopping 900 grams main dish! The steak! its marbling characteristics made it very delicious! Their steak was tops! It naturally had its enhanced flavor, tenderness and juiciness.

For our dessert we had a surprise chocolate cake from the Cru team with matching card and and anniversary greeting!

Overall, Cru gets our vote for one of the best steakhouses in town.

We love it not only because of the way the super prime US beef steaks was cooked to perfection but also because of the other dishes like the spinach bread and truffle mac and risotto.

It had the right romantic ambiance. Awesome date place! The service was topnotch. 
Thank you, Cru Steak House Team and Thank you Deth for making sure that everything was well attended.

I had the 4 Course Menu Set B meal. I believe it's 4,300. But don't worry because you'll get your money's worth! Awesome food from appetizer to dessert. Sadly, I didn't finish the entrée to dessert because I was too full to eat more. In my opinion, the set menu was good for sharing. Awesome service too!! Everything was amazing. Definitely will go back for another superb experience!

Amazing. Amazingly good, but also amazingly expensive. Baby spinach salad was awesome. Steak was great. Dessert was delicious.

Has the 4-course meal for 3,300. Everything was good.

Me and hubby celebrated our 11th wedding anniversary last April 17 at the Manila Marriott Hotel. We were also here during our 10th. This year, Manila Marriott Hotel has made our special day truly memorable. I booked Manila Marriott Hotel's Experiences - Ultimate Romance Package via the mobile app. This package includes an overnight accommodation in a deluxe golf view room, a one hour couple massage at the Quan Spa, a three-course romantic meal at the Cru Steakhouse paired with a bottle of house wine and a buffet breakfast at Marriott Cafe.

Me and hubby had the most romantic wedding anniversary celebration at Cru Steakhouse. Our reservation at Cru Steakhouse was an hour after the wonderful experience at the Quan Spa. It's now time for a gastronomic delight. We had the 3-course meal.

 We were served first with a bottle of Grant Burge “Benchmark” Cabernet Sauvignon Barossa Valley, Australia and a bottle of San Pellegrino. Arrived right after on a breadboard is a trio of bread -- Parmesan, Spinach and Tomato and two types of spread -- Pesto Butter and Goat Cheese.

The chef is already grilling the steak while we're halfway done with our salad. I had mine cooked medium well. The 250g Grilled Certified Angus Beef USDA Prime Rib Eye is juicy, tender and was perfectly cooked the way I wanted. 

The steak is complemented with Grilled Portobello Mushroom and Potato and Onion Gratin served in hot iron pot. I loved the potato and onion gratin but I find the grilled portobello mushroom too sweet for my taste.

Our delicious dinner was capped of with White Chocolate Cheesecake and Mango Ice Cream.

From all the steak houses that we've tried, no other steakhouse's can be a classier as Cru! Cru Steakhouse located in Marriott Manila offers great marbling of different steaks as well as various choices of appetizers. Actually, the appetizers alone is already GREAT!

But before that, let me share my insights with the star of the night, the Steak! Their steak is surely finest of the finest. The medium doneness of it was spot on! The steak comes of different sauces but to tell you honestly, I loved eating their steak on its own together with the juice that sipped in the meat.

Our appetizers were imcomparable. My personal favorite is their Baked Macaroni with Truffle. To think that I'm not a fan of truffle at all! Speaking of Truffle, the girlfriend said the she wanted to put their Truffle soup as a dextrose to her. Hahahahahah!!!!

Every Cru/Marriott experience is surely can't be forgotten because of their world class service. Every crew and staffs were so kind and polite to us. We were treated warmly and like VIPs. Hehe!

Sure it does costs a little more than others, but with the ambiance, service and foods like this? It's totally worth it!
Chat Conversation End

At CRU, steaks cooked to perfection are a given! This high-end restaurant inside Manila Marriott Hotel doles out generous portions of amazing grilled steak matched with an imaginative fare elevated by an extensive wine list.

Salads

Think oranges are just for breakfast, snacks, or desserts? Think again. The orange made such delightful addition to the Organic Baby Spinach Salad (PhP 550), thrown together with blue cheese crumble, walnut in Parmesan crisp, and mustard dressing. Fruity notes to the well-dressed leaves of baby spinach made the salad taste outlandishly better.

Tossed with red onions, balsamic, crushed olives, and feta cheese, the giant organic cherry tomatoes locally grown from the Marriott Organic Farm served in the Organic Tomato Salad (PhP 580) were super juicy and fresh. This salad was sweet, tangy, and full of character, with the natural flavor of tomatoes combined with cheese oozing with a savory sensation. It’s a must-order for those who are in a diet. :P

Appetizers

Voted as the best appetizer we had for the night, the Sauteed Duck Liver (PhP 920) with apple chutney and sweet maple lemon glaze was very satisfying. Admittedly, the number of times I’ve tasted foie gras is probably less than five. But by far, CRU’s take on the foie gras is the best. It melts on the tongue like the creamiest butter but with a distinct cured sweetness.

The Certified Angus Beef Carpaccio (PhP 750) reminded me of yukhwe, which is raw beef eaten with raw egg in Korea. Wandering more into a fancy territory, this appetizer was an absolute home run, and it turned out to be love at first bite. The paper-thin slices of beef were topped with parmesan, arugula, and tarragon dressing. So good!

Next, we were treated to seafood galore. The Seared US Scallops (PhP 730) were plump, briny, and buttery but still supple, with a very slight sweetness. Spicy shimeji mushrooms, pickled onions, and Hollondaise sauce all contributed to the robust flavors that stood up to the zesty sauce.

The Tuna Tartare (PhP 650) looked so tiny and simple, but this dish should not be underestimated. Every element was on full display (not sure if that’s egg yolk on top but it tasted like egg yolk), and the complete bite, with the soft wash of the wasabi aioli, was so much more than the sum of its already excellent parts.

The Salmon Tartar (PhP650) was another knockout. It was pure decadence: perfectly cooked chunks of ultra fresh raw salmon with lemon mustard dressing and extra virgin coconut oil. Close your eyes and bite into this and you could imagine you’re tasting the best salmon you’ve ever had.

Crispy and crabby, the CRU Crab Cakes (PhP 690) with the celeriac apple slaw and creamy Cajun remoulade were quite dainty, gone in three or four delicate bites at most—but they were three or four perfect bites, I can assure. I’m also glad that these crab cakes were not too heavily coated in breadcrumbs but packed more with crab meat than pasty binders. Taste was stellar.

Too appealing to slip by, the Chilled Ocean Shrimps (PhP680) looked like a starfish or spider from afar. Its presentation was so captivating with summer colors lifting our mood and appetite. Dipped in the cocktail sauce and eaten with jalapeno salsa, the shrimps tasted nice and fresh, titillating our taste buds for the final appetizer.

If eating crabs in shells isn’t your thing, try the Lump Crab Cocktail (PhP690) and savor the juicy lump crab meat without getting your hands dirty. Spicy pineapple salsa and cocktail sauce added texture and a hint of sweetness to the cold dish.

Soups

We were served with three kinds of soup. The Shrimp Gumbo (PhP 370) consisted of a mildly spicy broth that’s a far cry from the one-dimensional broth made from instant meal packages available in the grocery store. The soup had a rich body and a faint aroma of the sea. At the bottom of the bowl, we found bits of fragrant rice and minced vegetables popping out as a nice surprise.

The Caramelized Onion Soup (PhP 350) sang a chorus of layered onion flavors topped with a blanket of gooey cheese. Yum! We enjoyed the variation in tastes and textures.

The Wild Mushroom Soup (PhP 390) was super creamy, rich, velvety, smooth, and with the aroma of truffle oil, intoxicatingly delicious. OMG. I loved the soup so much and I think I won’t ever get tired of it. :P

Main

The long wait was finally over and well worth it. The spectacle of parading the three sizzling slabs of pound CRU’s US Certified Angus Beef Bone-in Rib Eye (PhP 5,400 for 900 grams/31.75 ounces) through the function room invariably led everyone wanting one. Well-browned and crackling with some fat, CRU Steakhouse’s signature steak was sliced open and revealed a juicy pink center that extended from edge to edge. Each slab had a commendable crust and a succulent interior.

Each 900-gram steak comes with two sauces, five sides of your choice, and carved table side. Choose to pair it with black peppercorn, forest mushroom, spicy tomato and onion, CRU blue cheese, Shiraz, or Béarnaise sauce, and you have one unforgettable dish. I’m not a fan of sauces for the steak, but I tried them anyway. What I wasn’t able to resist were the sides that have a good fit with the food.

Since we got three slabs of steak (shared by 12 people), we were pampered with all the sides which were more than enough to please our demanding palates: truffle mac and cheese, grilled organic sweetcorn, organic sweet corn on the cob, corn and pepper hash, grilled portobello mushrooms, creamed spinach, steamed asparagus with hollandaise sauce, green beans pancetta, organic steamed broccoli, honey glazed organic baby carrots, fried onion rings, black truffle risotto, warm organic tomato salad, and sliced potato fries.

Above all, truffle mac and cheese, grilled portobello mushrooms, creamed spinach, and black truffle risotto for me struck as the best complements to the steak and almost worthy of as much discussion as the steak itself. :)

Desserts

The Banana Foster (PhP 410) took a few minutes to get prepared. The waiter ignited caramelized bananas, raw sugar, flamed rum, whole butter, and sliced almonds at the tableside and then poured over vanilla ice cream for our enjoyment. It was like a one-plate dinner theater that’s undeniably fun and interesting to watch. The first bites of the banana foster were luxurious, as crisp flakes of almonds and swimming banana in ice cream completed the equation.

If you have a sweet tooth, you can’t miss the Sweet and Salty Chocolate Moist Cake (PhP 400) with homemade dark chocolate ice cream. It had a moist and buttery crumb that packed a toasty, nutty punch. This chocolate cake isn’t particularly novel, but it’s not disappointing in any way.

Basically an ice cream cake of chocolate and cognac, the Grand CRU Chocolate Praline Mousse (PhP 400) is one of those desserts that create a great textural experience, as the mousse melts away while the praline provide crispiness. Make sure to snag the layers in one forkful! :)

Another pure chocolate bliss was CRU’s Chocolate Caramel Crunch Log (PhP 380). Sweetened by caramel, the rich chocolate flavor was beyond divine.

Drink

CRU Steakhouse’s bar serves wine by the glass and by the bottle. Selections range from champagne, sparkling wines, red wines, and white wines. Other beverages offered are local and imported beers, whiskey, rum, tequilla, etc. We had Beringer’s 2010 Cabernet Sauvignon (Knights Valley) that featured aromas of black plum, cherry, and enticing spice notes.

By the end of our meal, we could only utter one word to describe their menu: phenomenal. CRU Steakhouse presents everything you would expect in a quality steakhouse. :)

Every special occasion deserves an equally special way of celebrating, and if you’re fond of steaks and looking for a place to visit for your next anniversary, date, or business meeting, head over to Marriott Hotel in Pasay City to try CRU Steakhouse.

Things I loved about CRU: the lavish, luxurious atmosphere, sleek interiors, red and black motif, plush seating, well-stocked bar, open grilling station and open kitchen. The staff members are incredibly friendly, and will not make you feel you're in a snooty fine dining establishment.

Appetizers I liked and you must order:
- Parmesan, Pesto, and Tomato Rolls with blue cheese and herbed butter

- Organic Baby Spinach Salad. Loved the parmesan crisp!
- Organic Tomato Salad. Gigantic tomatoes with balsamic and feta

- Sauteed Duck Liver - rich foie gras with apple chutney and sweet maple lemon glaze
- Certified Angus Beef Carpaccio - sheets of raw, flavorful beef
- Seared US Scallops - loved this and the hollandaise sauce
- Tuna Tartar – wasabi aioli is

Got to try Cru steakhouse tonight at the Marriot.We tried out the Prix Fixe Menu.We started with an amuse bouche of salmon on a kadaifi basket topped with soy tapioca ,Appetizer was A duo of Salmon tartare and crab cake with cajun remoulade and celeraic apple slaw,250 gms of Prime Rib Eye with a flavorful cheese muffin and mushroom sauce.The steak was so good,it didn't need any sauce but another feature of this place is a trolley of condiments to meet your fantasy.Included in that trolley is their truffled mustard which was soo good with their spiced fries that went with the steak.The steak was also served with asparagus topped with hollandaise.For dessert,they served us a white chocolate cheesecake with mango ice cream.The ender was a selection of davao cheeses which i'm sure came from malagos farms.Our server was really good and knew how to handle his customers.When he saw the wines I brought & it was 15 years old,he asked me if I wanted to decant it which was exactly what I was going to ask him to do.Interiors are also posh & very masculine.I will surely go back to this place

An American style-steakhouse restaurant is just what the Manila Marriott needed.

Cru Steakhouse has that American Old World feel, when in the 1950s and 60s, they were dark and dimly lit and seats were usually upholstered in plush red material; Cru does that in a modern way, with red velvet squares on its armchairs, and red on its banquette seats, where we sat. There are areas with round cubicles, ideal for couples, three-sided banquette cubicles for groups of three or six , and tables for four or more, and easily up to a dozen.

One wall has their lineup of wines, while their main showcase area is their steak fridge, where aged steaks are there to admire. The main kitchen and grill area is also in plain, resplendent view - and a feat in exhaust management, because you don't leave Cru smelling of food.

We were served three kinds of bread - classic, tomato, and spinach, which we broke off and enjoyed with composed herbed butter and a creamy cheese (goat? I regret not listening more carefully).

A dreamy seared scallop with a hollandaise sauce followed. It came garnished with crispy kropek, chewy shimeji mushrooms. The hollandaise was perfect!

We then had an artfully arranged spinach salad contained in a parmesan tuile round. The spinach was dressed in a spicy mustard, a bit too salty and spicy. It combined well nonetheless with blue cheese, walnuts, tomatoes, and orange segments.

Then came our 350g Angus rib-eye steak, cooked perfectly to medium rare level - seared on the outside, chewy and red on the inside, but not cold (whew!). The bearnaise sauce had a bit too much tarragon and not enough acidity, but that is, as with most things, a matter of taste.

To add flourish to their beautiful service, our portobello mushroom and potato gratin sidings came into two small cast iron pots. It was a great experience followed by dessert - delicious cheesecake and berries partnered with a dreamy mango ice cream.

Unfortunately, I didn't feel the air conditioning was cold enough in our area of the room, but we managed. Perhaps if we'd pressed about it, it would have been addressed. Also, bread should not be cleared until the end - that is, the wait staff should only take it away after the main entree. I was surprised Marriott staff committed this error.

I've read elsewhere that steaks are not priced competitively with the US, and while that's basically true, they do match prices with other great steakhouses around the city. And what great steak it is.