In preparation for opening Arlington Club, his partnership with the TAO Group on the Upper East Side, Laurent Tourondel told Grub Street he wanted to reinvent the steakhouse once again. The menu at the restaurant, which opens tomorrow and will offer diners 20 percent while it is in previews until November 21, is divided into house specialties, sushi and steaks. Potential for French-Japanese crossover is high: A Kobe beef roll dabbed with black truffle aioli hides out among the yellowtail and kumquat, while you can order Armagnac-peppercorn sauce or house ketchup spiked with ginger to accompany your steak. Specialties include mushroom-stuffed roast chicken and "modern" sole meunière with preserved lemon, but the menu's anchor point is a selection of dry-aged prime steaks, including a 22-ounce bone-in rib eye ($62) and a 34-ounce côte de boeuf for two, which goes for $110. Check out the space and the food, ahead.
Sushi, steak, and mashed potatoes.
Resist the urge to play some mid-meal Angry Birds Star Wars.Photo-illustration: Konstantin Sergeyev
Look around any hot-ticket dining room and you'll see it: the vulgar, telltale glow of smartphones laid on tables, bars, and laps. iPhone 5s and Samsung Galaxies full of Twitter updates and text messages; equipped with cameras ideal for mediocre food photography; even able to, in the most loathesome of at-table scenarios, make actual phone calls. They're a great technological advancement, and an even greater nuisance to both diners and the cooks whose food has to compete for your attention with push notifications. The ubiquity of smartphones in restaurants now has even led to calls for a hard ban — or the invention of odd games involving stacking phones on the table during the meal. But such extreme measures are unlikely to succeed, and the use of phones at the table should be a matter of etiquette, not law, so here is the definitive road map to using your phone at the table.
"A phone left on the dinner table is a shifty kind of power play."