Michelin-Recommended The Cut Steak & Fries Pops Up at InfraRouge, Jul 11-Aug 31

This summer, the grill at InfraRouge will be sizzling like the temperatures outside as Michelin-recommend Shanghai steak restaurant The Cut Steak & Fries takes over the kitchen from Jul 11 to Aug 31. The pop-up means that Beijingers now don’t have to leave the capital to experience Michelin-standard casual dining. 

Part of Shanghai’s top restaurant group, VOL Group, The Cut Steak & Fries offers a modern approach to that classic of French bistro cuisine, steak frites. The focus is on high-quality beef cuts expertly prepared and accompanied by unlimited fries. Since it first opened, The Cut has gained a reputation as the best all-around value for money steak and fries in Shanghai, garnering “recommended restaurant” status from the Shanghai Michelin guide. After its visit to Beijing, The Cut will also travel to Bangkok, on a mission to take top-quality steak to every corner of the world.

The Cut pop-up at InfraRouge will be open every day for lunch and dinner. The main attraction on the menu is a selection of four different varieties of beef – Australian Black Angus, Argentinian Hereford, Inner Mongolian dry-aged Simmental, and US Black Angus – each available in a variety of cuts, such as strip loin, sirloin or ribeye. The staff can advise you on the optimum level of doneness to enjoy each steak. 

One of the highlights is the 1.2kg dry-aged Australian grain-fed Black Angus tomahawk (RMB 758), big enough to share between three to four people. The beef is hung on a rack for 30 days at a controlled temperature of 0 to 1℃ and humidity of 75 to 80 percent humidity, making it incredibly tender with an intense flavor. For something a little lighter, try the seared Australian veal chop (RMB 328) with chermoula, a Moroccan-style green herb sauce of mint, coriander, tomato, and lemon confit, or the Black Angus beef carpaccio with aged parmesan, black truffle, and shallot confit (RMB 98), the perfect cool summer dish. 

The set lunch menu, available Mon-Fri 11am-2pm, is a quick, good-value way to sample The Cut. Diners can choose from a range of main courses, priced RMB 68-158, then add a salad and soup of the day for RMB 38. Top choices include the grilled Australian Black Angus tenderloin with fresh peppercorn sauce and The Cut’s wagyu burger or, for non-beef eaters, slow roasted rack of lamb or whole grilled chicken with peri-peri sauce.

Good quality (and more importantly) reasonably-priced steak isn’t easy to come by in the capital, so we’re sure this pop-up will be filling up fast. Call InfraRouge on 6468 1619 to book your table. 

To be in with the chance to win an express lunch menu for two at The Cut pop-up, share this post on your WeChat moments with the phrase "The Cut in the Capital" and send a screenshot to the Beijinger WeChat account before midnight on Sun, Jul 15. We will randomly select two lucky winners on Mon, Jul 16. 

This post is paid for by InfraRouge/VOL Group
Photos courtesy of InfraRouge/VOL Group