The Beef Club

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.