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The interiors, designed by New York-based firm AvroKo Hospitality Group, boast details of a mid-century Manhattan residence.
The retro-classic interiors of Raging Bull Chophouse & Bar evokes a nostalgic feel of a 1960s uptown Manhattan residential aesthetic that celebrates the art of wood and metal craftsmanship in its art and detail.
Diners can enjoy a wide selection of grain and grass-fed dry age beef, premium grilled items from the Josper grill, fresh seafood , and gourmet comfort food created by chef de cuisine Nathan Griffin.
Among the specialties include the Caesar Salad, Tiger Prawn Cocktail, Tomahawk, The Chopping Block, Candy Floss Pavlova, and the Granny Smith Apple Cobbler.
Raging Bull Chophouse & Bar’s diverse drinks and cocktail experience is the brainchild of head mixologist Ulysse Jouanneaud. Hailing from France, Ulysse started his career as a bartender in Paris, where he learned the basics of bartending in 2007.
Signature cocktails are the Dirty Blue Blazer, Monkey Business, Maple and Bacon Manhattan, House Barrel Aged Boulevardier, Bonifacio Penicillin, and the Buffalo vs. Cock.

The Maple & Bacon Manhattan is a decadent combination of Bacon Fat Wash Bulleit bourbon, Cocchi Storico vermouth, maple syrup, and smokey bitters

The interestingly-named Bonifacio Penicillin is a mix of Elijah Craig bourbon, fresh calamansi, homemade ginger jam, house Szechuan honey, and egg white
SHANGRI-LA AT THE FORT, MANILA
30th St. cor 5th Ave.
Bonifacio Global City, Taguig City
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