CRU is a well-known steakhouse restaurant in Beijing that has been open for ten years. Originally located on the second floor of the JW Marriott Hotel, the steakhouse was relocated to the cafeteria on the first floor of the hotel in 2017 and was closed for three months from July to October. CRU has always had a good reputation among Beijing's diners, and major food media have also been eye-catching to it. In 2015, CRU won thebeijinger's Outstanding Steakhouse of the Year Award; In 2016, CRU was awarded the Recommended Steakhouse of the Year Award by TARGET and the Outstanding Steakhouse Award by City Weekend. In the 2017 CHA China Hotel Awards, CRU won the Best Western Restaurant of the Year award. CRU Steakhouse specialises in high-quality beef from Australia, including Angus Grain Raised cattle and Wagyu cattle of Grade 6 and 9. The restaurant has an open kitchen and display cabinets, allowing guests to choose the type and amount of meat according to their personal preference. CRU's professional aging room used to supply dry-aged steaks, but at present, due to cost and other factors, there is no dry-aged beef for the time being, only wet-aged beef is supplied, and all meat is wrapped in gauze after secondary acid removal and cryogenic. Customers can also choose the "Steak House Beef Tenderloin Tasting" on the new menu, which includes 100 grams of tenderloin in three different grades: 3rd, 6th, and 9th, and the portion is also appropriate, so it is suitable for savoring and feeling different textures. The 1.2kg Tomahawk steak is also a classic signature of CRU. CRU uses an open flame and refractory stone to grill the beef, and the oven temperature is controlled at 270 degrees, which allows each side of the beef to be heated and better lock in the moisture inside the beef. The open flame also makes the surface of the beef have an obvious scorching feeling, which perfectly interprets the burnt aroma brought by the "Maillard reaction", and the presentation of the beef is quite good, but the control of the heat needs to be strengthened. CRU's current head chef is Michael Jin, who worked as the head chef of the former Maison Boulud, known as the first French cuisine in Beijing, and has rich culinary experience. In addition to steak, Spanish black-legged pork shank, pan-seared foie gras, crab cakes, pan-seared Japanese scallops, French cream baked lobster and grilled black cod are all classics. The restaurant's oysters are also famous in Beijing. Flame ice cream is a must-have dessert, with caramel cream, ice cream and cake crusts in striking shapes, and a waiter lighting brandy at the table. However, this dessert is quite generous, so it is recommended to share it with multiple people. After the relocation of the CRU Steakhouse to the first floor of the hotel, the area has been reduced, but the decoration has retained the original style. There is a row of unique cow-ribbed wall decorations near the window, which is highly recognizable. The restaurant's bright and bold colour palette, burgundy chairs, wooden floors and soft light create a relaxed and solemn look. The kitchen is very open, and the seats near the kitchen may smell a little smoky as the steaks are grilled over an open fire. The private room is also semi-open, with a red wine rack forming a partition, which is full of artistic sense, but slightly less private. The service level of the restaurant is average, basically qualified, and there is nothing eye-catching. The restaurant team has been updated this year, and the quality of service needs to be improved. The service charge is 15%. Self-driving cars can be parked in the underground garage of the JW Marriott Hotel, and paid parking is free for Marriott Gold card customers. The restaurant is closed for lunch.