The Place 

FLINT Grill & Bar – an updated take on the classic American steakhouse dining experience – embodies a reinterpretation of the popular grill & bar that flourished throughout mid-19th century, Industrial Revolution-era New York. 

Although situated in the JW Marriott Marquis Hotel Shanghai Pudong, a dinner at FLINT evokes a feeling of a bygone era. 

The concept is based on the traditional American steak tasting and auction house. Specials chalked on large blackboards announce the chef’s daily recommendations, while beautifully marbled cuts of meat are displayed in the glass fronted chillers that form part of the design aesthetic of the space.

Image courtesy of FLINT

Butcher-block inspired timber floors and tables are matched by black steel shelves, juxtaposed against plush upholstered seats in shades of rich chestnut and powder blue.

Throughout the space, exposed brick walls form textured backdrops for the oversized mirrors that reflect warm lighting from factory-inspired pendant lamps.

Vintage weighing scales can be found throughout the restaurant and bookshelves display impressive collections of post-industrial memorabilia.

Image courtesy of FLINT

Image courtesy of FLINT

FLINT first opened in 2019, with Shanghainese Chef David Chen leading the charge the protein heavy menu chalk full of steaks, seafood and other choice cuts of lamb, fish and chicken. Having previously worked for the Ritz-Carlton Shanghai, chef David is fiercely focused on two culinary mantras: going back to basics and touching hearts of diners. For this, he continually explores flavors and cuisines of the world and pays meticulous attention to seasonality. Over the 10 years of his chef's career, he has had opportunities to work with chefs likes Emmanuel Reanut of 3-Michelin stars French restaurant Flocons de Sel, Massimo Bottura of 3-Michelin stars Itlaian restaurant Osterica Francescana and Riccardo La Perna of 2-Michelin stars restaurant 8 1/2 Otto e Mezzo BOMBANA. He also joined world prestigious culinary competitions, such as San Pellegrino Young Chef Competition and Bocuse d'Or Cooking Competition.  

Through traditional service hatches, diners glimpse the chef’s team at work in an open grill kitchen, equipped with state-of-the-art smokers, Josper grills, ovens and other tools for all manner of searing in flavor.

The Food 

An attractive focal point for the restaurant is the open counter-style cold kitchen. Here, gourmet hams, cold cuts and cheeses are assembled into photogenic tasting platters that whet appetites for the lavish courses to follow. 

Cold appetizers, like the Avocado Crab Louis (RMB178) involve only the freshest of ingredients – a tier of diced apple and pickled cucumber below a stacked layer of shredded crab meat salad, adorned with mashed avocado, garlic, fresh herbs and a scalloped crown of fresh radish. Orange dots of passion fruit jelly surrounded the stack, bright in both color and citrusy flavor. 

Lavish in appearance and quality, the Fire Roasted Seafood (RMB788) sees an overflowing platter of an entire Boston lobster, two king crab legs, oysters’ casino, tiger prawns, mussels and shrimp, accompanied by a chimichurri sauce.

All of the seafood is cooked in the Josper oven, then finished over Applewood for a furtively smoky aroma that is contrasted by pops of citrus, licks of herbaceousness and an underlying umami richness from the light lobster broth the plate is served in. 

As an alternative to the cream-heavy tomato soups of many a New York-style steakhouse, the Tomato Soup (RMB118) at FLINT couldn’t be more opposite. Delicate in appearance and viscosity, the soup is made from strained, roasted cherry tomatoes combined simply with garlic and herbs. The result is a clean yet full-flavor broth of concentrated tart tomato – a shining example of how the dish’s combined ingredients surpass their humble origin. 

As part of the restaurant’s décor, guests can witness the slow-ageing process that develops and elevates the flavors of the meats and cheeses that form the mains section of the menu, and make their own selections straight from the displays. During dinner service, chefs pass around choice samples of steaks for guests to savor at the table. 

The shining star of meat on offer is the Rangers Valley MB5+ Angus Beef 270-Day Grain-fed Tomahawk (RMB2,188/1.5KG), a behemoth of flesh cooked in the Josper, then oven-roasted, followed by a series of wood-smoking.

The resulting rosy pink, spectacularly succulent steak is served alongside the bone with smoked garlic and piquillo peppers plus FLINT's signature steak sauce – a tomato-based gravy of sorts, accented by mustard, vinegar, chopped apple and an array of herbs – that together cut through the tomahawk’s buttery richness. 

All steaks come with a choice of two sides – like truffle French fries; mashed potatoes baked with sour cream and parmesan; garlic or creamed spinach; a blend of porcinis, Portobello and black mushrooms cooked in garlic butter and parsley; or a corn, bean and bacon lardon succotash – plus freshly baked Parker house rolls and flavored butter.

Image courtesy of FLINT

The restaurant’s pastry chefs also create luscious desserts in full view of appreciative diners, providing irresistible temptation to leave stomach room for just a little bit more. Classics include green apple mousse, classic cheesecake and chocolate mousse cake stuffed with peanut butter cream.

As for libations, a distinctive front-of-house bar has its own seating for guests to enjoy pre-dinner aperitifs and post-dinner digestifs, while the in-house team of trained mixologists concoct a curated selection of signature cocktails.

Illuminated glass shelves display an extensive selection of wines that bring together exceptional Old and New World varietals to pair with every item on the restaurant’s food menu.

The Vibe

FLINT's atmosphere conjures the spirit, nostalgia and romance of a departed era. The design of the restaurant – by renowned architectural firm AB Concept – captures the momentous changes the Industrial Revolution brought to America, when a growth in wealth gave way to a newfound enjoyment of life and all its pleasures.

Image courtesy of JW Marriott Marquis Hotel Shanghai Pudong

About JW Marriott Marquis Hotel Shanghai Pudong 

JW Marriott Marquis Hotel Shanghai Pudong - The first JW Marriott Marquis Hotel in China opens in Shanghai in 2019. Located in Pudong District beside the Huangpu River and near Lujiazui CBD, the hotel has 510 rooms, 3,100 square meters of meeting space and 6 outlets including an all-day dining restaurant Merchant Kitchen, Le Manoir Ling Chinese restaurant including The Parlor and a Rooftop Bar, a specialty restaurant FLINT and a JW lounge.. The design is an innovative display of postmodern architecture that not only resonates with people’s sensibilities, but is also at one with nature. This elegant hotel will deliver a new interpretation of understated luxury and cater to sophisticated, self-assured travelers seeking The JW Treatment.

FLINT Grill & Bar, JW Marriott Marquis Hotel Shanghai Pudong, 988 Puming Lu, by Pudian Lu, 上海鲁能JW万豪侯爵酒店, 浦明路988号, 近浦电路.