follow us on

Metro Society Dining: Raging Bull Chophouse and Bar

We share our experience dining in style safely at Raging Bull Chophouse and Bar adhering to new ‘Shangri-La Cares’ safety and health protocols.

Dining out in the time of pandemic might seem scary, but ultimately can also still be safe and incredibly enjoyable. Shangri-La Hotels and Resorts has made a commitment to ensure the safety and health of its guests and staff worldwide through ‘Shangri-La Cares,’ a promise that comes straight from the heart. It underpins the caring spirit of the brand and may be considered an industry trademark, raising the bar high and pulling all the stops to ensure everyone’s safety and welfare.

Earlier this week, we were able to experience the series of safety protocols and precautionary measures of ‘Shangri-La Cares’ when we dined in one of the recently opened establishments at Shangri-La at the Fort—Raging Bull Chophouse and Bar.

What dining looks like in the new normal at Raging Bull Chophouse and Bar at Shangri-La at the Fort | Justin Convento

The hotel assures us of the highest standards of food safety and sanitation measures that allow diners to fully enjoy their dining experiences. When we dined at Raging Bull Chophouse, we took note of the following measures:

  • Restaurant seating capacity is capped at 50%, as guests are encouraged to make table reservations ahead of time.
  • Tables and booths are rearranged with 1 to 1.5m distance between each dining party.
  • Imposed group size limitation set by the local government's advisory.
  • Digital menus and contactless payment options are available and encouraged.
  • Alcohol and sanitizing gels are placed in ‘sanitation stations’ at key areas of the establishment. Envelopes are also provided so diners may safely keep their face masks while dining.
  • Modified table service, e.g., all dishes are served with a cloche, service spoons will be offered for all family-style shared dishes.
  • Acrylic partitions at restaurant reservation and greeting counters, as well as at your table for face to face dining.

All the safety measures didn't put a crimp in style, however, as Raging Bull Chophouse and Bar put forth food and service that were of excellent quality despite having just opened last July 17. Now open again to the public after four long months, and in the safest way possible, guests can enjoy their favorite grain-and grass-fed cuts, as well as other Raging Bull signature dishes, from 5:30PM to 9PM. (In this establishment, there are two seating windows, 5:30 pm and 7:30 pm.)

Tomahawk Steak at Raging Bull Chophouse and Bar | Shangri-La at the Fort

On the menu for the evening was a special set by Chef de Cuisine Kai Lindner. In preparation for the reopening of Raging Bull Chophouse, Lindner had refreshed the menu hoping to share to patrons some new takes on its signature dishes, best paired with the restaurant's array of beverages and in particular, its whiskey-based cocktails.

Chef de Cuisine Kai Lindner | Shangri-La at the Fort
Left to right: Caesar Salad with anchovies and pancetta; Take Madame to a Bubble Bath cocktail | Shangri-La at the Fort

We began our dinner with freshly imported raw oysters served with red wine vinaigrette. It tasted like the ocean in the best way and offered subtle sweetness in its soft texture.

Next up were Maryland crab cakes in black garlic aioli, apple, celery salsa—a Raging Bull Chophouse crowd favorite. As I sank my teeth into it, I found it luscious (as it should be) and meaty. In that moment, I felt like I was transported to Chesapeake Bay. The apple celery salsa was also a nice touch and provided mild sour flavors to contrast.

Dry-aged striploin from Ireland with potato gratin and creamed spinach. | Author

Then it was time for the evening’s main affair: the dry-aged striploin from Ireland. As expected, the flavor of the beef was concentrated and intensified, and the texture was lean yet tender to the bite. We had our steak prepared medium rare. The striploin was paired with potato gratin and creamed spinach on the side, and we enjoyed discovering different nuances in its flavor through pairing it with an assortment of mustards and seasoned salts.

Finally, we dug into a classic New York-style cheesecake with berry compote—divinely soft and creamy with just the right amount of sweetness. The perfect way to cap off the steak meal.

New York-style cheesecake with berry compote | Author

It was ultimately a great dining experience and, most importantly, we felt safe and well taken care of. We’d like to extend our heartfelt thanks to the hotel’s entire staff, most especially the Raging Bull Chophouse and Bar team, for making our first dine out experience in the new normal feel so safe and still so excellent.

Chef Rob Spakowksi and Metro Society's Managing Editor Justin Convento | Justin Convento

Learn more about the Shangri-La Hotels and Resorts' safety protocols here.  For inquiries and reservations, follow and message Raging Bull Chophouse and Bar on Facebook or email through the website