BLT Steak offers a variety of cuts of USDA Prime, Certified Black Angus, American Wagyu and Japanese Kobe beef, each naturally aged for maximum tenderness and flavor and served finished with herb butter in a cast-iron pan. The menu is organized by category and complements main courses with corresponding savory sauces such as peppercorn, horseradish or béarnaise – all of which exemplify Tourondel’s classic French training and insistence on perfection. Tourondel’s fish entrees, although delicate, arrive in steakhouse-sized portions and are delivered in a similar manner.
The French inflections in Tourondel’s signature style can be seen in his preparation of Tuna Tartare with Avocado and Soy-Lime Dressing and his signature giant popovers with bubbling gruyère. Sides come nestled in petite cast-iron pans – Grilled Asparagus, Stuffed Mushroom Caps or Hash Browns are some that recall the great steakhouses of the past. American flair emerges as Tourondel presents his version of steakhouse favorites such as Creamy Spinach, Onion Rings and Potatoes served eight ways.
Desserts include updated American classics such as Caramelized Cheesecake with Rhubarb Compote or Cassis Lemon Meringue Pie with Lemon Sorbet, and Tourondel’s French pedigree again is reflected in the Crêpe Soufflé with Passion Fruit Sauce.