BLT — Oh, there’s bacon, lettuce and tomato alright, but not in the way you would expect. BLT Steak actually stands for Bistro Laurent Tourondel, named after its famous chef and the master behind the magic of this great dining experience. As part of the BLT Restaurant Group, the Scottsdale location is one of many restaurant ventures with homes in cities from New York to Los Angeles, and even San Juan, Puerto Rico. One thing that remains constant at all the restaurants is Tourondel’s devotion to fine ingredients, with simply prepared cuisine served in a relaxed dining atmosphere.
BLT Steak is known for its signature modern American steakhouse menu that is supplemented by weekly blackboard specials. The restaurant recently celebrated its one-year anniversary at the renovated Camelback Inn and continues to impress guests with great dining in a casually elegant setting. Chef De Cuisine Marc Hennessy has created a blend of American fare with a French twist, also paying homage to the location with hints of Southwestern seasonings and flavors.
After much discussion, my dining companions and I finally ordered some appetizers. We opted for the crabcakes and tuna tartare — little did we know that this was only the beginning of course after course, bite after bite of delicious dining. The crabcake, complemented by remoulade and radish salad, tasted delicious. But our table was simply blown away by the tuna tartare. The tuna was served on a plate of ice — a detail that would ultimately seal the deal as the table favorite — resulting in a pleasant, chilled taste, packed with the flavors of avocado, soy-lime dressing and a whisper of wasabi. Divine. Did I mention this was only the beginning of our meal? Our knowledgeable and friendly server, Jeanie, also brought out a chicken liver pate with crunchy, toasted bread and a fine assortment of antipasto.
Next, we were surprised with some massive carbohydrate creations. Giant Gruyere-crusted popovers, coupled with butter and sea salt, were brought to our table. The sheer size of these concoctions was intimidating, but once you broke through that crispy layer and unearthed the airy, warm, soft bread center, all fears disappeared. I indulged in one whole popover, though I really did try to stop myself, knowing that a full meal awaited.
We rounded out our starter selections with crispy field greens, flavorful roasted beets, and beefsteak tomatoes that impressed our table even further. What was next we wondered? The answer: more great-tasting food.
Sauteed dover sole, 8-oz filet, 14-oz New York Strip and braised short ribs were our entree selections. Just as the popovers had thrown us for a loop, so too did the entrees and the accompanying sides. We were lucky to sample a true assortment, everything from potato gratin and grilled asparagus to stuffed mushroom caps. We certainly got our daily dose of vegetables, even if some were served with bacon, as was the case with the brussels sprouts. As one of my dining companions noted, “the only way to do brussels sprouts is with bacon.” I can’t argue that one. But bacon or no bacon, every dish left us wanting more — and wishing we had the room in our stomachs to accommodate it.
The fish was buttery and light, simply melting in your mouth with each bite. Of course, we had to sample some signature steaks at a restaurant with the entree in its moniker, and we weren’t disappointed. The New York Strip had a zesty tang thanks to a peppercorn sauce. The filet’s medium-well cooked flavors were complemented by my choice of red wine sauce (FYI there’s myriad sauces to choose from), and the braised short ribs also were well received.
Alas, our meal was slowly coming to an end. Despite the fact that not one of us thought we could muster another bite, we simply couldn’t leave without having dessert. Our commitment to the full dining experience was rewarded by the three desserts we selected: a warm chocolate tart, a peanut butter chocolate mousse and a blueberry-lemon meringue pie. The tart was incredibly rich, but was paired well with the coolness of a dollop of pistachio ice cream. The peanut butter chocolate mousse, served with banana ice cream, was an interesting mix with a great balance of flavors. And last, but certainly not least, I surprised myself with my personal favorite of the night. Normally, anything chocolate wins in my book, but the fresh fruit flavors of the pie and the tartness of the lemon sorbet were a perfect ending to a meal fit for a king. For a truly satisfying meal, excellent service and an overall pleasant dining experience, BLT Steak doesn’t disappoint.
If You Go:
BLT Steak Scottsdale
At Camelback Inn, A JW Marriott Resort & Spa
5402 E. Lincoln Dr., Scottsdale
(480) 905-7979
www.bltscottsdale.com
