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High Steaks: Arlington Club Reinvents The WheelLaurent Tourondel and Tao Group Bring a Spruced Up Steakhouse to the UES
What happens when Laurent Tourondel sets out to “reinvent the steakhouse?” Two words: Arlington Club, a new collaboration between the BLT-famed chef and TAO Group.
Steaks, of course, are the main draw at this swanky bi-level spot, and the menu features 7 dry-aged prime cuts ranging from a 10 ounce filet mignon ($39) to a 22 ounce bone in rib eye ($58). Our personal favorite was the cote de boeuf for two ($110), which is carved tableside and served with crispy truffle frites. Accessorize with 7 different sauces, from jalapeño chimmichurri to mushrooms-hollandaise.
But this isn’t your average steakhouse, so Tourondel decided to round out the menu with a wide selection of specialties (think Dover Sole, roasted chicken, and cavatelli with a mushroom ragu), along with an innovative sushi menu. And by innovative, we mean crispy Kobe beef rolls with truffle aioli ($17), curried peekytoe crab ($16), along with classic sashimi and oysters, of course. And don’t expect a typical breadbasket either; your meal will begin with oversized, Gruyere topped popovers with pickles on the side.
As for the décor, prepare to be wowed by an opulent, brick and steel barrel-vaulted ceiling, tufted blue leather banquettes, and vintage artifacts (including an oversized, 1920’s clock originally from the Union Savings Bank). It’s the perfect place to sit and sip a martini, like the Arlington’s “New Dirty” ($14) with Belvedere, sea salt and orange bitters. We’ll drink to that. AMANDA LIBBY