Cuisine:

• Homestyle
• Steak House

Blt Steak Description:
Like Manhattan's original BLT Steak, this sleekly modern beach branch, located just behind the still oddly colonial-looking façade of the renovated The Betsy Hotel (formerly the Betsy Ross), was conceived by French-trained chef Laurent Tourondel. As usual at empire restaurants, the star's not actually in the kitchen, but chef de cuisine Samuel Gorenstein, a Miamian who worked at BLT Fish in NYC, ably executes signatures, including the famed freebies---silky chicken liver pâté (with pickled veggies and grilled peasant bread) and giant Gruyère cheese popovers---that start dinner. BLT's main feature, the steaks---USDA Prime, certified Black Angus or American Wagyu---are top quality and generally cooked with precision, as are sauces, especially tangy béarnaise and rich peppercorn. Lighter eaters can happily make a meal of starters, particularly two Asian-accented raw fish creations: tuna tartare with soy-lime dressing and a sprinkling of crispy shallots, or, even better, a hamachi crudo with creamy avocado, hearts of palm, citrusy yuzu vinaigrette, and a few nicely trimmed jalapeños for tiny bursts of refined heat. Desserts, which combine French finesse with tropical inspiration, include a complex crêpe soufflé with passion fruit sauce, plus Key lime panna cotta with house-made coconut sorbet.


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