All eyes were on Ned and Tina Hickok. The couple had been quietly sipping their drinks at the bar of Bistro Eté in Water Mill when a huge wooden cutting board was set in front of them and then a 17-pound prime strip loin was set upon the board. Ned did the honors, first pressing the letter "W" and then "B" into the fatty mantle of the beef. Hissing! Smoking! A jolt of beefy aroma filled the air. All the while the restaurant's chef clanged a brass Alpine cowbell and shouted "Welcome to the club!" The club they were inducted into is one of the Hamptons’ most exclusive. They spend $1,000 to $4,000 for a 17- to 35-pound hunk of raw beef that will be branded, tagged and kept in the glass-fronted meat lockers that line one wall of the restaurant’s vestibule. Read more on this one-of-a-kind club at the link in bio. (Photos: Yvonne Albinowski) - - #longislandny #feedme #steak #restaurant