That's right, don't order the steak. The flavor profile just isn't there. No real taste except the weird butane-y flavor that is becoming sort of pervasive in restaurants. What causes this? And they can't seem to get temperature right. I know medium rare is difficult to acheive, but they are called BLT Steak, and when "Steak" is in the title of your restaurant, and you are charging more than $40 bucks for it, there's an expectation that you know what you are doing. Sending it out blatantly medium is not good, sending it back rare (i.e. cold center is a textbook rare meat), is not any better. It begs the question, would I rather have my meat overdone or underdone. Well, neither, really. Not when I'm paying $40something bones for it. Such a bummer. Also, the TASTE: Ick.
Overall, we liked our meal, but I don't see how they can justify something like $29 for four tiny pieces bluefin toro. It was good but not worth it for the price.
And those onion ring towers you see being delivered to every table, let you curiosity end there. Not worth it. They are super greasy and overly salty. The popovers, which come free, are fabulous, though!
What is worth it: Seasonal fish dishes. Maybe they should be called BLT Fish instead. The potatoes au gratin went over big at our table. I didnt' try them because I don't eat a lot of cheese. The shellfish was a crowd pleaser too, but again, I wasn't able to try it. Desserts were pretty good in a rich way. Nice wine list.
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