Raging Bull Chophouse & Bar Has More to Offer Than Their SteaksNovember 9, 2017
Raging Bull Chophouse & Bar is an original Shangri-La at the Fort restaurant concept that, in the short amount of time it’s been open, has already come to be known for their steaks (we urge you to try out the Tomahawk) and cocktails. The restaurant is the baby of Chef Nathan Griffin, a native from England whose experience primarily lies in fine dining restaurants across England, France, and Australia.
Before coming to the Philippines, Chef Nathan was with Shangri-La Sydney for half a decade, where he learned about their cuts and style of cooking steak—something which he applies to Raging Bull (keep in mind that the restaurant is not exclusively an Australian steakhouse, as they offer cuts from different regions).
Though his fine dining background is evident in their sophisticated approach to food and even plating, Chef Nathan wanted Raging Bull Chophouse & Bar to be a more casual joint where you can kick back with a cocktail and share a hearty meal with friends. The dishes, and most especially the steaks, are designed to be shared, making it an ideal setting for your Christmas dinner with your friends or co-workers (We went there. We’re will into November, after all).
Since anyone popping into Raging Bull is likely there for the steaks, we picked out our favorite starters that we think you should pair your meat with:
DUCK LEg FOIE GRAS TERRINE
The terrine is composed of soft duck leg meat that has been braised then seasoned with orange, pistachios and various herbs. The terrine is hugged by a thick cut of pancetta, and a line of foie gras cuts down the middle. It results in a heavily umami terrine that is emphasized with every salty bite of pancetta, and lifted by the sweet balsamic, apricot, and orange, as well as by the sharpness of the arugula and pickled radish. The pistachio adds contrasting texture to the mushy spread, and the array of flavors makes each bite a complex and fun treat.
Josper Bone Marrow
The bone marrow is creamy and warm on the inside, crusty on the outside. Seasoned with breadcrumbs, parmesan, and thyme, the outer layer of the marrow begs to be cracked into. With a a parsley salsa, onion marmalade, and freshly toasted bread on the side, one can create different levels of flavor with this deeply rich dish. The intensity of this dish makes it ideal for sharing, but no judgement if you can slurp all this up to yourself—we certainly wish we could.
Raging Bull Chophouse & Bar
A family-style steakhouse with interiors that fuse 50’s cowboy rustic joint with a 20’s speakeasy.