Fodor's Expert Review BLT Steak

The sprawling dining room in this branch of Chef Laurent Tourondel's mini-chain invites you to relax: it's stylish and comfortable, with long leather banquettes, warm lighting, and glossy wood tables. Instead of bread, it's BLT's signature warm popovers that arrive at the table as you take your seat. Their version of a usually ho-hum standard, tuna tartare, is delicious—super-fresh fish topped with crispy shallots and served over avocado with a soy-lime sauce. As you might expect for a Ritz-Carlton steak house, the prices are not for the faint of heart; splurge and go for the strip sirloin, weighing in at 22 ounces, or the Japanese Kobe steak, priced per ounce. Not in a carnivorous mood? Try jumbo shrimp in a cilantro and lemon confit. For dessert, there's a densely rich crepe soufflé bathed in passion-fruit sauce.