Premium, high-end American beef from Wolfgang Zweiner, ex-head waiter at Peter Luger, New York City’s most iconic steakhouse. It's part of their international steakhouse chain, with locations from Beverly Hills to Waikiki and Tokyo to Cyprus, to Hong Kong, to Beijing... Read more
This butcher shop has been on Xiangyang Lu for years, and in Spring 2016, they did some major renovations, doubling the size and adding a full-on restaurant and bar with a patio overlooking the street. So you can grab steaks to cook at home, or eat them in the... Read more
Yasmine's is a chain that's been around for ages: it started out as a butchershop carrying a variety of local, imported meats, sausages, and more, and then added a steakhouse serving all of the above at friendly prices. Now, Yasmine's is a butchers, steak and burger... Read more
Fine prime cuts and traditional steaks in lavish, classic New York style. At the head of the kitchen is Chef Carlos Humberto, who's previously worked at some of New York's finer steakhouses, like Peter Luger and Wolfgang's. The intimate, tasteful interior is decked... Read more
Bull & Claw is back in that expansive, three-story mansion on Fenyang Lu used to be El Patio. It's a real nice location. Top-of-line terrace. It's cozy but not cramped, and whoever redid the interior... Read more
The result of a couple of German dudes and a roughly 5-day window to convert Bubbly Nation into a genuine Bavarian pub, they serve beer. They serve German food. They've got shelves of beer steins. They don't have lederhosen or Alpine hats hanging on the walls.... Read more
A gastropub in Found 158, coming from Australian brewery Little Creatures and Camel Group. Little Creatures permanently on tap for 50-55rmb, plus more from the same owners. Stand-out features are a ‘randall' which infuses beers with flavors on the spot, and a canner,... Read more
Nice looking grill and bar on Yanping Lu, serving wood-cooked cuts of South American meats and some raw dishes like a Chilean Wagyu beef tartare, Icelandic codfish ceviche, and an "Egg at 63°". Food looks sharp, and you're probably paying 200-400rmb per person,... Read more
Spanning floors 91 through 93, 100 Century Avenue was the world's highest bar, restaurant and private dining room until Burj Khalifa beat it in 2011. Serving Western, Chinese and Japanese cuisine, the multiple show kitchens include a charcuterie; a western kitchen... Read more
After the Hongmei Lu location closed down, it moved here. It's still a "slightly upscale, slightly hip-leaning bourbon and BBQ smokehouse from the makers of such hits as Big... Read more
Char is a contemporary steakhouse and bar in the Hotel Indigo which pays dutiful attention to little details like a selection of cutlery and sea salts. The upstairs bar is also an attraction with its panoramic, unobstructed riverside views. Read more
High-end Japanese BBQ grill focusing on dry-aged beef and steaks, in addition to a menu of creative izakaya dishes and horse sashimi. Small, 35-seater, so reservations are highly suggested. Read more
A renowned high-end steakhouse chain from Chicago, Morton's offers cuts of premium beef, the standard selection of steakhouse side dishes, and a voluminous tome of a wine list. Read more
A casual Argentinian steakhouse with a focus grilled steaks and Peruvian ceviches, tiraditos, and antichuchos. They have the best value steaks in town here with quality cuts including 200g rib-eyes, striploins, and rump steaks going from 95rmb and 300g steaks from... Read more
The Cut is a French bistro & grill from the VOL Group, the company behind Mr & Mrs Bund, Bar Rouge and Ultraviolet. Perched on the sixth floor of IAPM, the space is best described as post-industrial chic, with stacked bricks and metal frames and lots of playful... Read more
It's about time somebody expanded the skewer world beyond shabby low stools and the questionable end of China's food supply chain, stuck and grilled. Styx does that with a rotating menu informed by the owner's upbringing in Singapore -- hence the Indonesian sate... Read more
Turkish cuisine and other Mediterranean miscellany served in a smart setting. This is the second restaurant by the same Turkish and Greek restaurateur duo behind Yamas Greek Restaurant and Bar in Hongqiao. The menu features many of the core dishes you'd find in any... Read more
Henkes is Aussie chef Craig Willis's homage to the other side of his family; it's his mother's maiden name. By his own account, he's extracted the DNA of his first namesake restaurant Mr. Willis and... Read more
Husk is a "Restaurant & Martini Kitchen" concept by Charles Cabell (formerly Mesa & Manifesto, presently Bocado) and partner Michael Zhao (formerly Mesa & Manifesto). It centers around straightforward eats, like steaks and chops and charcuterie plates. Chef Zhao also... Read more
The Jing'an Shangri-La's spare-no-expense steakhouse concept follows a "farm to table" ethos with artisan-produced steaks and chops and other creative cuisine. The menu riffs off of film production terms with section names like "Cold Open" and "Act One, Scene One."... Read more
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