Chef Arie Pavlou branding a side of beef.
From the first bite, Bistro Été’s coastal cuisine transports guests to the French shoreline with its scrumptious smorgasbord of escargot, scallops and more. Here, chef Arie Pavlou dishes his recently debuted culinary conquest: the dry-aged steak club.
First and foremost, can you talk to us about the inspiration behind your new Steak Club?
I’ve been aging my own steaks in the kitchen for 30-plus years. I was so close to purchasing a dry ager four years ago but my wife talked me out of it because of aesthetics. She couldn’t stand the thought of looking at meat in the dining room. Finally, after an inspirational trip to Chamonix and Florence, she surprised me with a dry ager at the bistro last Christmas. We now have three full-size agers!
Walk us through the process. How does one become a member, and do we really get to tag and brand the beef with our initials?
Absolutely—have you seen our Instagram (@bistroete)?
First, I will help you choose a side of beef based on your preference and your target maturity date; the seasonality of the Hamptons plays a big part so I’ve already started pre-aging. Then we weigh it, tag it, and you brand your initials using flaming hot branding irons. It brings a lot of smiles to people’s faces.
What exclusivity can members expect to enjoy? (Besides the meat, of course!)
Definitely priority reservations as time is of the essence. I encourage members to dine often to experience the different flavors throughout the aging process. Also, every member gets a special ‘Chef Arie’s Dry Aged Steak Club’ hat and we are working on our first members only event.
How does the Steak Club intertwine with Bistro Été’s ethos and/or flavor profile?
It’s a game of patience; the steaks take months to prepare. We offer several sauces on our dry aged steak menu, which is available a la carte as well, but I always recommend going au natural. Enjoy the pure flavors of the meat. That’s the beauty of aging.
Co-owners and husband-wife duo Arie and Liz Pavlou.
We know your wife (and coowner), Liz, is a vegetarian. Are there any Bistro Été vegan or vegetarian sides that you recommend pairing with your with your steak?
Liz, without any hesitation, says, ‘the cheesy truffle-ized creamed spinach, which I created specifically for the steak menu. It will ruin creamed spinach for you forever.’
Are there any additional specials at Bistro Été that you would like to highlight for the summer?
Our Cinco Jotas Ibérico Jamón is on fire! Very exquisite and very rare. We are also really excited about our housemade savory ice cream pairings this summer; it’s really fun to see our customers compare their tasting notes. In addition to our foie gras, truffle and habanero ice creams, we recently added a 5J Jamón ice cream paired with Madeira.
From your special cocktails to Foie Gras Friday and now the club, you and Liz have kept Bistro Été fresh and exciting throughout the years. What would you say has been one of the most surprising or exciting lessons learned along the way?
Let things happen organically and stay true to yourself. I stay away from trends. The success of our Dry Aged Steak Club emerged from my pure joy and passion for aging meat. Sharing something so personal is special.
What has been the most rewarding aspect of your career? Being successful by doing what I love with the one I love. 760 Montauk Highway, Water Mill,bistroete.com
Photography by: PHOTO BY ERIC STRIFFLER
