Cuisine:

• Homestyle
• Steak House
• American

BLT Steak Description:
BLT Steak in Charlotte is one of numerous BLTs worldwide overseen by Laurent Tourondel, showcasing serious steaks balanced with terrific seafood. Dinner opens with the traditional BLT Gruyère popovers, complete with a tiny card and the recipe. We suggest starting with the tuna tartare, stacked on avocado with soy-lime dressing, and with a contrasting textural crunch from fried shallots and micro celery. Among the standout steaks is a 22-ounce bone-in rib-eye, served up with a demitasse spoon in the bone to scoop out the marrow. À la carte sides include onion rings, creamed spinach, spicy barbecue corn and cones of french fries. Each week chef de cuisine Aksel Theilkuhl offers blackboard specials and posts inventive offerings, such as the appetizer of oxtail ravioli with a jus-brown butter-cream sauce. For dessert, the crêpe soufflé features a thin, sugary crust enveloping the soft sweetness within, countered with a tart passion fruit sauce. Other classics include peanut butter chocolate mousse cake with banana ice cream and sticky toffee pudding cake. Wines are available by the glass and bottle. Ask about the price-busting special BLT Express: two-dish combos for $18.


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