In late June I found myself in L.A. for the weekend, all alone on the Sunset Strip. The first night I was there I decided I needed to go have a great dinner by myself. Take my time, relax, really enjoy the meal and enjoy some “me” time. I didn’t want to go far because it was dark and I had never been to L.A. before and I’d be on foot. I decided BLT steak, just up the strip from my hotel would be perfect! BLT restaurants are part owned by executive chef Laurent Tourondel, the title of his restaurants “BLT” stands for Bistro Laurent Tourondel. They have BLT Steak, BLT Burger, BLT Fish, BLT Prime, BLT Market, BLT Bar & Grill, Fish Shack, and Nonna. I have also been to BLT Burger inside the Mirage resort, in Las Vegas, and it was really really great. Juicy burgers, sweet potato fries, hand made milkshakes..can’t go wrong there as well.
Even though Open Table didn’t seem to have any reservations left for the evening, I figured there’s always room at the bar for a party of one. I went pretty early, about 7:30pm and the restaurant was almost entirely empty. I bellied up to the bar, ordered a dirty martini and my relaxing delicious evening had begun. The bartenders there were awesome, fun to talk to and totally let me park there for 3 hours while I tried a little bit of everything and watched the restaurant fill up and come to life.
Of course, first thing’s first. If you are at BLT Steak, you need to start your meal with a delicious, airy yet rich popover with butter and sea salt. They are complimentary and simply delicious. They even include the cutest little recipe card on the plate so you can attempt to make your own at home. I will include this near the end of the post. I haven’t made my own yet, but I can’t wait to try.
Next, the chef de cuisine, Brian Moyers sent out an array of small bites for me try. Marinaded olives, beautiful charcuterie, grilled cheese bites, and chicken livers were all delicious with the chicken livers and charcuterie being my favorite. Growing up amongst a family of butchers may have swayed my picks, but their pate was so delicious and simple, pretty much just ground livers with a very light seasoning. It was so delicious smeared on a piece of the warm popover. The charcuterie was also very elementary, but the meat was superb and the dry salami was my favorite. It has the perfect texture and bitterness to it.
Next came my most favorite dish of the evening, their mussels. Not sure if this item is on their menu any longer, but, when I was there it was on their dinner menu as well as their Happy Hour menu. These mussels were steamed perfectly in a delicious savory broth that had bits of the holy trinity (onions, celery, and bell pepper) as well as thin slices of chorizo sausage. This dish changed me for all other mussel dishes I will ever have. Since my trip to BLT Steak L.A., I have had mussels twice and they don’t even come close to being as good as these mussels were. I hope if I stop in at BLT Steak Scottsdale, they may have them as well, one can only dream.
After all of this delicious food I was getting full, but I couldn’t give up yet, as I really wanted to try their lamb. Since I wasn’t sure when I’d have the money or the chance to return to BLT…I was going big or going home!! After taking a break and sipping on a cocktail for awhile, Iordered the Rack of Lamb ($40.0) medium rare and under recommendation of my bartender paired it with the red wine sauce. This lamb was out of control good. Perfectly cooked, easy to cut, melted in my mouth and served with a whole bulb of roasted garlic! Did they know that garlic is one of my favorite foods? I don’t know, but all I had to do was gently squeeze the garlic out of it’s skin and smear it on the lamb, pour on a little red wine sauce and viola! It was so perfect.
Already planning a trip back to BLT Steak, this time at the Scottsdale location for my husbands birthday in January. BLT Steak L.A. was just fantastic. Amazing food, kind and friendly service, and a beautiful atmosphere. They also have a great location on the Sunset Strip, you can’t miss it. Remember, Monday thru Friday they have a fabulous $5.0 Happy Hour from 5pm-7pm. I highly suggest you stop in on your next trip to Los Angeles. Tell them the Food Tramp sent you
4 Cups Milk, Warmed
4 cups flour
1 1/2 heaping tbsp salt
2 1/4 cups grated gruyere cheese
Makes 12. Place the popover pan in the oven. Heat oven and pan to 350 deg. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside. Sift the flour with the salt. Slowly add the dry mixture to the eggs and combine until mostly smooth. Once combined remove the popover pan from the oven and spray with non stick vegetable spray. Fill each popover cup 3/4 full and top each with 2 1/2 cups of gruyere cheese. bake at 350 deg for 50 minutes, rotating pan half a turn after 15 minutes. Serve immediately.