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Arlington Club Opens Today: Laurent Tourondel Partners with TAO Group to Return to the Steakhouse

NEW YORK, Nov. 16, 2012 /PRNewswire/ -- On a mission to reinvigorate the American steakhouse, acclaimed Chef Laurent Tourondel joins forces with TAO Group to open Arlington Club.

(Logo:  http://photos.prnewswire.com/prnh/20121116/NY15193LOGO-b )

Tourondel, known for playing a paramount role in modernizing the steakhouse concept for the better part of the last decade, is Chef/Partner of LT Burger and Brasserie Ruhlmann, and consulting chef at select BLT Restaurants. He has received numerous accolades in his career such as Bon Appetit's "Restaurateur of the Year" (2007), Esquire's "Best New Restaurant" (2004) and Food & Wine's "Best New Chef" (1998).

Located on Lexington Avenue (between 73rd and 74th Streets), a landmarked neighborhood, this prime steakhouse aesthetically evokes a forgotten time when Delmonico's became synonymous with the original American steakhouse. Returning to a concept he knows best, Tourondel, renowned for re-imaging American stalwarts with his classic French technique, changes up this authentically American concept with the "vibe dining" expertise of TAO Group.

"We are known for creating the most unique experiences for our guests," says TAO Partner Paul Goldstein. "We're also excited for Chef Laurent's in-depth understanding of food and trends which perfectly complement our mission at Arlington Club."

The menu, featuring prime beef, fish, salads and sides, also includes a selection of sushi. Signature items, such as Chef Tourondel's 28-day, dry-aged Cote de Boeuf for two, Dover Sole "Modern Meuniere" with preserved lemon, capers and fresh herbs, and Papillote of Black Bass with shiitake and coconut-lime broth, are sure to become instant favorites. Appetizers range from steakhouse classics such as Clam's Casino with herbs, garlic & prosciutto and Filet Mignon Carpaccio with fennel, arugula, mushroom and truffle hollandaise; to a variety of salads, like Lobster Salad with soy sauce, chopped herbs and lime juice; and a dedicated section of raw items including Yellow Fin Toro with dashi, nori salt and shiso.

Steak selections include prime New York Sirloin and Rib-Eye Bone In, each Dry Aged 28 Days, that can be paired with homemade sauces such as Arlington Steak Sauce, Jalapeno Chimichurri and Ranch-Ramps. Additional entrees include Grilled Spiced Duck & Foie Gras, with apple-quince mostarda; Steamed Red Snapper, black vinegar, cucumber, garlic-chili, ginger, scallion oil; and Organic Chicken, mushroom stuffing, fine herbs, grilled endive. To complement your meal, offerings such as Roasted Vine Ripe Tomatoes with fresh herbs and parmesan, and Potatoes "Arlington," with smoked sea salt are available.

Combining his classic French training with his strong affinity for Japanese ingredients and technique, Tourondel has designed a large selection of creative sushi drawing influence from all over the world. Signature offerings include Short Rib and Pickled Jalapeno, with chimichurri & watercress; Crispy Kobe Beef & Truffle, with black truffle aioli and scallion; Spicy Tuna Osaka Style, with Kempi-Sriracha and crispy shallots; as well as Crispy Curried Peekytoe Crab, with mango, avocado, mint and curry-lemongrass.

Arlington Club's sophisticated dessert selection embraces American classics, providing a sweet end to the meal. Tourondel's ability to simultaneously evoke nostalgia while refining decadent confections results in items such as Red Fruit Crepe Souffle, with caramel-Meyer lemon sauce and Warm Sticky Date Pudding with kumquat toffee and ginger ice cream.

The beverage program, designed by Beverage Director Keith Nelson, features an accessible wine list of over 450 bottles with a strong focus on California and France, as well as more unique varietals from Croatia, Greece and Lebanon. Ten hand-crafted cocktails, featuring twists on iconic American libations, such as the Arlington Club (a variation on a classic Negroni) made with Woodford Reserve Bourbon, Carpano, Antica and Campari, are also available, along with a selection of domestic and imported beers.

Guests enter the magnificent Beaux-Arts inspired bi-level space, designed by ICRAVE [LAVO, WP24], and immediately encounter the stunning design of sweeping lines created by brick-vaulted ceilings and soaring steel arches. Reminiscent of the grandeur of the old Penn Station, the 200-seat restaurant is replete with reclaimed wood floors, rustic light brown walls, gold finishes, and tufted navy blue leather banquets; custom chandeliers also decorate the space. The first floor is comprised of the main dining room, an oak bar and a flexible private dining room which is surrounded on three sides by floor-to-ceiling salvaged wine refrigerators accented with reclaimed windows. The space also includes an upstairs mezzanine that offers a dramatic view of the striking ceiling and the lively scene below.

(Photo:  http://photos.prnewswire.com/prnh/20121116/NY15193-a )

Arlington Club is located on Lexington Avenue between 73rd and 74th Streets. Dinner is served Sunday – Wednesday, 5:00 pm12:00 am, and Thursday – Saturday, 5:00 pm1:00 am. Lunch and weekend Brunch will be coming soon.  For reservations, please call 212.249.5700 or visit www.ArlingtonClubNY.com for more information.

TAO GROUP

The TAO Group is considered to be a leading restaurant and nightlife company that develops, owns and operates many of the most successful food and beverage facilities in the United States. The TAO Group partners include: Marc Packer, Richard Wolf, Noah Tepperberg, Jason Strauss, Paul Goldstein, Bill Bonbrest, Ralph Scamardella, Kim Kurlanchik Russen, and Louis Abin. Collectively the 6 native New Yorkers are the creators of TAO Asian Bistro, Nightclub & Beach and LAVO Italian Restaurant & Nightclub. 

Both TAO & LAVO have locations in Las Vegas (Venetian & Palazzo Resorts) and in New York City (58th Street between Park & Madison Avenues).  In June of 2011 they launched the Dream Downtown hotel where the team operates all of the hotel's food and beverage outlets including room service, Ph-D Rooftop, Electric Room lounge and Marble Lane Steak Joint.  Most recently, they have opened Marquee – The Star, Sydney, in Australia, which is a joint venture with The Star's parent company, Echo Entertainment, and is the group's first venture outside the United States.

LAURENT TOURONDEL

A native of France, Chef Laurent Tourondel parlayed his love of food at an early age into a four-year program at Saint Vincent Ecole de Cuisine in Montlucon, France, where he earned his "d'Aptitude Professionnelle de Cuisinier." After graduation, he received his first post in the kitchen as Chef to the Admiral in the French Navy. This classic French training is still evident in his current style. Following this position, he worked at several restaurants in France and then traveled to London where he cooked at the famed gentleman's club, Boodle's. In the years that followed, he worked under such notable chefs as: Bruno Tison at Restaurant Beau Geste in Manhattan; Jacques Maximin at Restaurant Ledoyen in France; and Chef de Partie at Restaurant Mercury at the Hotel InterContinental in Moscow. Tourondel then worked at the three-star Michelin Relais & Chateau Troisgros, before taking a post as Executive Chef of C.T., Claude Troisgros' debut restaurant in New York City. He served as Executive Chef at Palace Court Restaurant at the world famous Caesar's Palace Hotel and Casino, followed by his return to New York City at Cello. When this restaurant closed, Tourondel saw a great opportunity to spend time traveling through South America, Asia and Africa, where he further developed his own cooking voice.

Tourondel returned to the States to open BLT Steak, BLT Fish, BLT Prime, BLT Burger, BLT Market, LT Burger in the Harbor, LT Burger and LT Signature in Panama, and most recently, LT Burger Bryant Park and now Arlington Club, a partnership with TAO Group. Currently, he is also the Executive Chef at Brasserie Ruhlmann in Rockefeller Center in Manhattan. In October 2007, Bon Appetit magazine named Tourondel Restaurateur of the Year. Tourondel has published three cookbooks, Go Fish: Fresh Ideas for American Seafood (J. Wiley & Sons, 2004), Bistro Laurent Tourondel: New American Bistro Cooking (J. Wiley & Sons, 2007), which earned him a 2008 James Beard Foundation Award nomination, and Fresh from the Market: Seasonal Cooking with Laurent Tourondel, (J. Wiley & Sons, 2010).

Media Contact:
Bullfrog & Baum, 212-255-6717
Lauren Sikora, LSikora@bullfrogandbaum.com
Shelby Goldman, Shelby@bullfrogandbaum.com

SOURCE Arlington Club

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