Wednesdays are Steak Nuit  CRU
FRIENDS COMING into town on a weeknight and you don’t know what to do? Steak night! Feeling kinda hungry and up for some juicy, unforgettable steak? Steak night!
It seems that CRU Bar and Kitchen’s steak night has become a permanent part of Kingstonians’ Wednesday-night schedule. Friends, family and colleagues anticipate the weekly event as they look forward to the compelling, mouth-watering aroma and flavour of Chef Leroy Myers’ wet aged beef.
CRU has taken pride in providing a dynamic menu that offers several cuts of steak. From Porto House and aged hand-cut rib eye to New York striploin, fillet mignon and T-bone –
‘Steak Nuit  CRU’ will knock you off your seat.
This is just what CRU’s regular guests needed when they requested that additional steak be added to the current menu. The striploin, though good, was simply not enough for steak lovers. Now, with the help of Myers and Chef Rashid Steele’s gastronomic voyage on a weekly basis, the night is dedicated to satisfying consumers’ taste buds while providing top-notch entertainment and services at affordable prices.
Steak Nuit A CRU has no expiration date as operations coordinator Sheena Dixon told Food that soon, one of the world’s best steaks will be added to the steak-night menu. “In addition to that, we will be launching a new menu, and our hand-cut rib eye steak is an entrée item,” Dixon said.
Along with the succulent cuts of steak is the new tasty wine list, the sizzling aroma of Jack Daniel’s steak sauce and the rustic Mexican-Texan theme displayed by uniformed staff members.
To add a perfect touch to the night’s adventures is the unparalleled, soothing jazz sound of the Seasonz Band. It’s a night like no other when you come out to enjoy the flavours of CRU’s Steak Nuit A CRU.