Angus Club Steakhouse, with its Art Deco-inspired setting, opened in Midtown East on Jan. 27.
Executive chef Edward Avduli will be at the kitchen’s helm. The USDA Prime Black Angus steaks are dry-aged on-site for 30 to 35 days. There is also a selection of seafood ranging from lobster, Norwegian wild salmon, to a variety of shellfish.
Angus Club Steakhouse
135 East 55th St. (between Lexington & 3rd avenues)