Wifey’s Birthday in the Best Steakhouse in Town

Most of the time we find ourselves  at steakhouses when there’s a special occasion. When October strikes 1st, its  birthday celebration time – my wifey’s birthday. It’s also time to find out if the raves we’ve been hearing about new restaurants are true. This time, our destination is  Cru Steakhouse at the Marriot.


Cru is a French wine term that stands for “growth place” or the terroir of the wine (vineyard). The restaurant is named after it because it specializes on the pairing of  cru wines and the best cuts of Australian and US Prime beefs. 

The ambiance is actually on the romantic side. It has a modern cool aura  (not intimidating at all). They have an open grill kitchen located at the center of the restaurant.  Seeing the chefs cook the steak through the glass will  whet your appetite.

Cru Steakhouse-15 
We recommend to reserve the booth tables for your special dates. I personally like the semi-circle booth tables just near the entrance because of the muted lighting and it feels very private. 

CRU MENUSoup, CRU Raw, CRU Plates | Appetizer, Salads | CRU Grill, CRU Signature Super Prime “Wisconsin” U.S. Beef | CRU Signature Burger, Sides, Desserts | Chef’s Recommended Menu (We don’t recommend ordering the set menu)

Discovery Table and Wine  | CRU Beverage |   Martini Cocktails | Classic Cocktails | Water, Coffee

You’ll start off with a complimentary bite-sized salmon croquant. It was a bit cold when served so we did not enjoy it that much. 

The spinach bread with gruyere cheese on top is really something. Don’t forget to try this one out.

The bread is firm and crunchy outside but surprisingly soft inside. It looks like you are eating mushrooms because of the shape. Dipping the bread in the black olives tapenade (very salty) or herb butter gives  a totally different eating dimension. The best part is the toasted taste of gruyere which you’ll savor in every bite.

Cheese made from pure goat milk (100gr P294 +10% service charge).

  • Fresh Chevre. French style cheese with pink peppercorn and thyme. A good balance between creamy and being tarty. Develops in about three months. 
  • Blue Goat Cheese. A young goat cheese, midly aged, with blue mold that suits the Filipino taste.

Cheese made from pure cow milk (100gr P294 +10% service charge).

  • Blue Pepato. Midly aged, with whole green pepper corn.
  • Blush. Semi-soft sweet tasting cheese. Aged with both white and blue mold. 

We ordered the sampling service of their artisanal cheese. The best overall is the Blue Pepato which presents a balanced combination of blue cheese and parmesan. Coming in second best  is  the Blue Goat Cheese. (Ateneo winning the UAAP basketball didn’t  influence our palate,  mind you; but congratulations to the Blue Eagles for the three-peat).

You can ask Cru’s  Sous Chef Raffy Hubilla to prepare something special for you. 

Tender Grilled Baby Octopus Salad (P450 +10% service charge). with kalamat olives, vine tomatoes and oregano. 

Although there is only one grilled baby octopus in the serving,  each small slice is well marinated and tasty. I personally like to eat it with a slice of juicy tomato, a little bit of olives and some greens.

Grilled Corn-fed Chicken Breast (P850 +10% service charge)  served with black truffle risotto and tomato fondue. 

The corn-fed chicken breast is very flavorful for a white meat part. It also has a nice texture. What makes this dish awesome is the creamy rice grains soaked in black truffle sauce. The tomato sauce surrounding it provided the right amount of sweetness that compliments the chicken and the risotto. Order this! 

U.S. Prime beef has the highest quantity of  intramuscular fat. Only 2.0% of this protein is graded as prime. 
Australian beef offers both angus and wagyu cattle variety. It is known for its marbling characteristics that makes it very delicious due to its naturally enhanced flavor, tenderness and juiciness.

Cru Steakhouse serves both Australian Beef and U.S. Super Prime Beef. We recommend to go for the best and order their  21-day aged Super Prime beef! 

I am pleasantly surprised that the entire chef team is very accommodating  and didn’t mind me taking  pictures. Executive Chef Meir Brammer is very approachable and is game to pose for this shot 🙂 

Sometimes the chefs will show some flame cooking exhibition. 

CRU Signature Super Prime “Wisconsin” U.S. Beef 250g SuperPrime Rib Eye (P2,200 +10% service charge). This beef is aged for 21 days, well-marbled, full of flavor and butter tender

The steak is not too oily perhaps because some of the  fat is trimmed. The meat is very tender. The remaining fat and even the ligaments are very soft  too (not chewy). The meat itself is flavorful . You don’t need any sauce to go with it — it’s that delicious.

You have the option to order two sides. You can choose from:
Potato (Whipped Potato, Oven Roasted Marble Potato, Potato and Onion Gratin, Hand-cut Chips, Smashed NY Potato, Spicy Wedges, or Roasted Sweet Potato)

Vegetables (Buttered corn cobbs, grilled portabello mushrooms, green beans and pancetta, creamed spinach, steamed asparagus parmesan, butter, baked pumpkin, steam brocolli)

We  recommend the sweet and gelatin like grilled portabello mushrooms

You also have the option to choose a steak sauce or two.

Sauces (Forest mushroom sauce, black pepper sauce, bernaise sauce, spicy tomato and onion, rosemary herb sauce) 

Our lovely waiter Joen Hermonio asked if we want additional sauces like mustard or A1 sauce, but honestly you would just ruin the flavor of the steak if you add anything to it.

It is always good to eat steak and share it with someone special 🙂

Famous New York Style Cheesecake (P340 +10% service charge). Forest berry sauce and Strawberry Salad.  

We ended the meal with their  cheesecake. It is perfect!  It is soft, creamy, not too sweet,  and  sprinkled with some nuts on the perimeter. The strawberry salad that accompanied the cake is also very good — it has the right sweetness that will push you finish the entire dessert. Sinful talaga.

We just walked-in so we were not able to reserve a special birthday cake. Joen was resourceful enough to serve an ice cream with a candle. It is really a nice and lovely touch to end the entire birthday dinner! Thank you Joen for making that extra touch of service 🙂

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 is cooked to perfection  but also because of the  other dishes we ordered like the spinach bread, octopus salad, and the corn-fed chicken. It has the right romantic ambiance. The service is topnotch. Best of all you can budget P2,000/head for a really nice steak experience. 

No.10 Newport Boulevard, Newport City Complex, Pasay City
Telephone: +632 988-9992
Fax: +632 988-9946
Email: mhrs.mnlap.aatodfb@marriot.com
Website: www.marriott.com/mnlap 

Operating Hours:
Mondays – Thursdays & Sunday: 6:00pm to 10.30pm
Friday & Saturday: 6.30pm to 11.30pm
Dress Code: Smart Casual, Closed-in Shoes  

Live an Awesome Life,

Founder, www.OurAwesomePlanet.com
Call or Text Me:
+63917 5683-627 (LOVE-OAP)
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Disclosure: Nothing to disclose. We paid for our meals and we are not connected with the owners in any way.  

P.S. You can park at the basement parking of Marriot Hotel and  get a complimentary car pass. Cru is in the ground floor at the back of Marriott Cafe. 


32 thoughts on “Wifey’s Birthday in the Best Steakhouse in Town

  1. We would like to invite you to “Eat, Write, Love”: a food writing workshop on October 16, 2010 at Adarna Food and Culture. 
    “WHO: Eat, Write, Love: a food writing workshop
    WHAT: A food writing workshop for foodies and those who are interested in earning money from food writing
    WHERE: Adarna Food and Culture Restaurant
    WHEN: October 16, 2010 –> 11am to 4pm
    Contact info: WBP contact number 0927.850.8280”

  2. Hi Anton,
    Do help us choose which is the best steakhouse:
    1. Elbert’s
    2. Cru
    3. Fahrenheit
    4. Bistecca
    5. Red
    6. Balducci
    7. Mamou

  3. Tried it today, not in my top 5 steak list, taste pretty bland imo, fireplace talaga and the best….anyway their sides are pretty tasty, try the gratin and spinach.

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  5. nice blog…thanks for sharing..glad to know that Cru has a great Sous Chef courtesy of Chef Raffy..worked with him at Hyatt before..

  6. Hi Anton, just want to ask if you’re familiar with San Francisco steakhouse which were located in west ave and greenhills in the early 90’s..are they still in business?

  7. Celebrated my birthday here last week since my friend recommended it (ang bobo ng taste buds ng friend ko and it was a terrible choice on my part to have even consented with the idea). We were 17 all in all. 5 kids were with us. During the reservation, we were told that kids below 10 years old weren’t allowed inside because of the ambiance. In order to compromise, they asked us to put all the kids in the private room instead (with a consumption of 16k php). Given the price, the food was horrible. The side dishes were so so and the steaks were over rated. We dined at Wolfgang puck, which was awarded with two stars Michelin, and they didn’t have a problem with us bringing our kids along. This restaurant has no Michelin star whatsoever. Ang yabang nila. I highly DOn’t recommend this place. If your craving for steaks, go to Elbert’s steakhouse instead or some other steak restaurant. What a way to spend my birthday. The service staff was very accommodating though. That’s the only reason my night wasn’t completely ruined.

  8. This place is a perfect date place but the steak is not the best. Aubergine, Fireplace, Gulliver’s are better for me.

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  10. Hi! I just want to share my experience with Cru SteakHouse. I chose this place to propose to my GF last March 2013. I did not book a reservation bcoz i have no chance on getting away with my GF. We just walked in and luckily, there’s not much of a people there bcoz of the holy week. I told the manager that I will be proposing to my GF and gave her the diamond ring. I was really nervous. They food is to perfection from the entree , main course and dessert. Just a bit disappointed that the australian beef is not available, tho the US beef is quite acceptlable. I still prefer OZ beef.
    The best patt is the engagement cake prepared by the chef! That was the best chocolate cake we’ve ever tasted. It is not for sale and not onthe dessert list. It’s specially made for my request! I love the crew, the manager, the chef! They were really awesome and supportive. My 11k was really well spent in Cru!
    Thanks Cru Steakhouse for our awesome engagement!
    Meg & Kai..

  11. Just ate here last night. They no longer have the 21 day aged steaks. We went for the good for 2, 900 gms prime beef rib steak. Was very excited but when I took my first bite, I was not ‘wowed’. Meat seemed to have the correct medium rare pink color but it was too chewy for me, not at all melts in your mouth. Outer layer of steak was hardly seared (staff said I should have instructed Pittsburg style fr the start). Looking back at it now I should have done a lot of things differently like just change the order all together. I instructed to recook it (which I knew from that pt on, the steak was lost) hoping to get the sear I wanted while preserving the MR pinkish meat inside but in came back medium to almost well done and this time with drippings or sauce poured on top that was not there the first time around. Its true what the previous comment said that the service was one of the things that prevented the dinner from being totally ruined but I still ended up leaving CRU disappointed as the occasion was far too important (35th bday) and this was a fine dining restaurant charging premium prices for crying out loud.

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