In the news release, Arlington Club Opens Today: Laurent
Tourondel Partners with TAO Group to Return to the Steakhouse,
issued 16-Nov-2012 by Arlington Club
over PR Newswire, we are advised by the company that the first
paragraph of the TAO Group boilerplate, last sentence, should
include the number 9 rather than the number 6 as originally issued
inadvertently. The sentence should now read, "Collectively the 9
native New Yorkers are the creators of TAO Asian Bistro, Nightclub
& Beach and LAVO Italian Restaurant & Nightclub." The
complete, corrected release follows:
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 pm –
12:00 am, and Thursday – Saturday,
5:00 pm – 1:00
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 9 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