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Centrally located in Harbor City, BLT Steak’s recipe begins with a enticing mixture of simplicity and quality, exact techniques and high quality ingredients, then adds a dash of French flair to an American classic, and the touch of internationally renowned chef Laurent Tourondel, and you end up with a melt-in-your-mouth, meaty indulgence.
Designed by the celebrated architect, Hernan Zanghellini, BLT Steak offers a cozy, yet modern atmosphere, successfully meshing urban vibe with intimate French Bistro. The French flair shines through in dishes such as the Tuna Tartare with Avocado and Soy-Lime dressing and the giant bread popovers with gooey Gruyere, while still serving American staples such as Onion Rings with their USDS Prime, certified Black Angus and Australian specialty steaks.
BLT also offers non-steak options, such as 7 Spiced Duck Breast with Foie Gras and Mango, Acacia Honey Marinated Alaskan Black Cod, Herb Crusted Rack of Lamb (double cut), Lemon-Rosemary Chicken and Grilled Spiny Lobster with Tomato Béarnaise.