Flanked by its speakeasy, the Beef Club perfectly illustrates the Experimental Group’s philosophy: consume what is beautiful, just, and good. The menu of this contemporary, Anglo-Saxon-inspired steakhouse features myriad forms of top-quality Scottish beef – ribeye, tenderloin, rump steak, sirloin, ribs for two – hailing from the farm of Tim Wilson, famous for his “Ginger Pig.”
Here, you will find exceptional quality paralleled by a demand for transparency that sheds light on the Experimental Group’s ambitions. Every detail counts, from the oven’s custom furnishings, specifically adapted to the restaurant, to the supply chain of vegetables and condiments. Not to mention the wine list, offering more than two hundred references and extending into an alchemical epilogue through the basement, and the Ballroom, with its Elizabethan atmosphere evoking the first years of New York’s Bowery.