Raging Bull Chophouse & Bar Formally Opens in Shangri-La at The Fort

Raging Bull Chophouse & Bar formally opens in Shangri-La at The Fort, offering diners yet another new option to satisfy their carnivorous cravings. And there's nothing quite like tasty bites and booze to kick off Raging Bull Chophouse & Bar's opening night...

Since the exclusive preview dinner more than a month ago, I knew then that Raging Bull Chophouse & Bar would be one of the metro's top dining destinations (for more on Raging Bull Chophouse & Bar, see my previous post at Carnivorous Journeys at Raging Bull Chophouse & Bar). Inside the elegant interiors of Raging Bull Chophouse & Bar, several stations were set up serving some of their signature dishes like fresh beef tartare and sliders, a tasty preview before the grilled steaks.

That evening, round after round of signature cocktails were served by Shangri-La's award-winning mixologists, with Gladys Gloraine Munar, grand prize winner of the recent Chateau de Laubade Bas Armagnac Mixology competition preparing unique and refreshing concoctions (more on my previous post, An Encounter with Chateau de Laubade Bas Armagnac at Sage Bar)...

...like the Maple and Bacon Manhattan, with bacon fat wash Bulleit bourbon, Mancino Rosso vermouth, maple syrup, and smoky bitters. Other inventive cocktails served that night included the Bloody Bull, Raging Bull Chophouse & Bar's take on the classic Bloody Mary with rosemary-infused vodka, beef stock, tomato nectar, Raging Bull BBQ sauce, and Spanish chorizo; the El Toro Loco with habanero-infused silver tequila, vermouth, lime, fresh cucumber, and agave nectar; the Bonifacio Penicillin, with Elijah Craig 12 year Old Bourbon, fresh calamansi, homemade ginger jam, Szechuan honey, and egg white; and the Boulevardier, a smooth and refreshing blend of bourbon, vermouth and bitters.

Inside the kitchen, Chef Nathan Griffin and his team fired up the grill all night long serving their signature steaks...

...like prime pasture-fed Tenderloin from Tasmania's Cape Grim, grain-fed Australian Ribeye and Scotch Fillet, and the impressive Tomahawk. Guests had exclusive access to the kitchen, where the steaks were served fresh from the grill. The premium steaks were laid on wooden chopping boards, sliced in strips and cubes, on the kitchen counter along with grilled vegetables and condiments. And going inside the kitchen, and seeing the steaks prepared on the grill and served on the counter, was an experience in itself.

Perfectly seasoned with salt and pepper and grilled to medium rare with a juicy pink center, there's really no need to add any sauce at all. Each tender slice delivers a burst of bold, beefy richness with each bite. Like they say, grab the bull by the horns, and just go for it. Here's the beef...at Raging Bull Chophouse & Bar, now open in Shangri-La at The Fort.