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Arlo’s was forged out of an obsession for great steak and a refusal to compromise.

I wanted to offer something excellent, yet different, and so set off tasting steaks wherever I could find them – from farmers’ markets to supermarkets, from butcher blocks and Smithfield’s sawdust to flagship hyperstores paved with gold and lit with diamonds.

I reached a happy (and delicious) conclusion. I found that the finest steaks – the juiciest, the most interesting, the beefiest – were often the lesser known cuts and always the best value. And on this damascene moment Arlo’s was born.

We would shine a light on bavette, hanger and on the deckle and make them stars in their own right. We’d source exclusively from traditional grass-fed native breeds, reared slowly and selected to our exact – and exacting – requirements.

Glorious beef needs a glorious sidekick and so we’d serve a short range of seasonal sides, salads and homemade sauces. We’d cook to our own recipes with fresh seasonal ingredients and we’d cut every single chip by hand every day. Always.

Being married to a French woman I’m essentially contractually obliged to love food and wine, and our three children immediately inspired our “Little Arlo’s” menu. This is not gimmicky, sideline green eggs & ham – every single one of our dishes is freshly prepared and cooked to order – this is real food for your little people – just in smaller portions (and definitely with more stickers)

We have a simple and straightforward goal – to source the very best beef and serve it quickly and simply. To do one thing, and to do it very well. Put simply, we’re serious about steak, it’s our focus and our obsession.

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