Soo Beef review: our verdict
Here, the menu reads like that of a butcher: ribeye, beef fillet, tomahawk served on a board with its gratinated mash. You choose your cut, your doneness, then your sides—grilled vegetables, fries, or salad. The dining room follows the same clean line, featuring double volume, a mezzanine accessible by a metal staircase, a blue fresco at the back, and the kitchen visible through its window.
At lunch, the room is calm and lends itself to business meals; in the evening, it's where friends come to talk meat. Service is fast without being rushed. This isn't a spot for vegetarians, nor for those seeking sauce-heavy cuisine: on rue La Fontaine, it's the product that does all the work.
The dish to order: the beef fillet, or the tomahawk to share. The trap: relying on the chimichurri, underneath the meat. The good slot: weekday lunch, to enjoy the room in its calm.
