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Established in 1963, and revitalized in the summer of 2012, the Hot Stove Club is a place where fans can enjoy traditional steakhouse cuisine in a sophisticated atmosphere with modern amenities.
Complete with three bars and lounge area, the Hot Stove Club is warm with earth-tone leathers, dark wood, marble displays and star lit ceilings. A fireplace warms the communal dining area that comfortably seats parties of 8 with your own personal raw bar built into the table. A custom built meat locker, with back lit Himalayan salt wall, showcases a wealth of dry aged premium cut meats, sure to arouse your appetite. Our raw bar, set in front of a stunning mother of pearl wall, offers fresh seafood from local markets. Along with the many steak and seafood options, the menu also offers an array of classic cuisine including, Roasted Chicken, Pan Seared Salmon and vegetarian options.

To complement our dishes, our Head Sommelier, Anne Martin, alongside her certified team, pair your food with wine from our program of over 300 labels from various regions around the world. These wines are showcased in our new, glass enclosed wine cellar. Finally, complete your dining experience with a premium cocktail or after dinner drink and pair it with a classic dessert like the melt in your mouth Butter Tart or Hot Stove's famous Carrot Cake.
The Hot Stove Club is a warm and comfortable space to entertain friends and host business partners or clients before or during an event.

The club is overseen by Manager, Kelly Riggs; Chef de Cuisine, Kellen Crumb; Sommelier, Jerome Jung; Culinary Director of F&B, Chris Zielinski and Senior Manager of Restaurants, Keryn Gibson.