BLT Steak

Reserve

BLT Steak Review

Chef Laurent Tourondel may no longer be involved with his namesake steak house, but this classy space, decked out in beige with resin-top black tables, still draws crowds. As soon as you're settled, puffy Gruyère popovers arrive still steaming. The no-muss, no-fuss menu is nonetheless large, and so are the portions of supple crab cakes with celery-infused mayonnaise and luscious ruby tuna tartare with avocado, ramped up with soy-lime dressing. A veal chop crusted with rosemary and Parmesan lends new depth to the meat. At lunch, the quintessential BLT includes Kobe beef, foie gras, bacon, and tomato on a split ciabatta bun, with a cute plastic pig toothpick indicating desired doneness. Sides and desserts, like a killer peanut butter-chocolate mousse with banana ice cream, are all superior.