The CUT Steak & Seafood Grill
建国门外大街, 永安里东里8号
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The Fairmont Hotel's steakhouse stands out from the crowd with innovative, exceptional cuisine. The steaks are superb, and served with a selection of gourmet sauces and mustards. Don't miss "The Cut apple tart" with white truffle ice cream. The decor is chic and the service diligent.
Our Chefs practice their art in the stunning open flame kitchen, drawing guests into the dining experience. The main menu features a wide selection of prime quality chilled imported beef, market fresh seafood and poultry roasted to perfection.
This exclusive grill house is only open for dinner with contemporary flavorful alternatives such as Filet Mignon, Foie Gras, and African Lobster that will delight its patrons.
The contemporary and sophisticated interior features substantial paintings of Lotus scenes by a local artist and a wine cellar featuring wine selected as the perfect cuisine companion.
A Cut Above
There are a lot of great steakhouses in Beijing, but The Cut at The Fairmont Hotel has transformed the traditional hotel staple into something innovative and exceptional. It’ll cost you a pretty penny, but the food here is perfect, the environment chic and the waitstaff earnest and diligent.
The dining room, featuring an open kitchen, is decorated in subtle pinks and purples, with comfortable seats and views of Jianwai SOHO and the Fairmont lobby.
The melt-in-your-mouth mustard seed crusted beef carpaccio (¥115) is beautifully complemented by pecorino cheese. The specialty crab and coconut bisque (¥80) is a Thai-influenced soup with lovely notes of coconut, lemongrass and spice. The filet mignon (¥418 for 10 oz) is a joy to eat. Served medium rare, the wonderfully tender meat is flavorful to the point that you don’t need any sauces at all, although it comes with a selection. The fattier, denser rib-eye (¥598 for 12 oz) is a better platform on which to try the restaurant’s gourmet mustard selection, presented in a very fun “mustard tree.” The yellow tail (¥275) is served creatively, with a unique fennel and grapefruit compote that adds a tasty tang.
The desserts are exceptional and unlike anything we’ve eaten. “The Cut apple tart” (¥58) is served with a nest of crispy pastry and inventive homemade ice cream flavored with white truffles (the mushrooms, not the chocolates!). The “iced green apple pu’erh Chinese tea” (¥58) is a completely natural green apple sorbet decorated with dried apple slices and served on a green-tea flavored base with swirls of maple syrup.
(4.5/5 Stars)
Sienna Parulis-Cook
