"After passing through a red neon tunnel, diners are greeted by a copper cow sculpture that sets the scene for a beef-focused feast against panoramic views of the bustling Sanlitun area. Larger steak cuts for sharing, such as David Blackmore’s Australian Wagyu, Porterhouse and Tomahawk steaks, are portioned on individual plates tableside. The signature array of salt and mustard is equally impressive. Ask for a table on the terrace for the ultimate alfresco experience." - Michelin Inspector
