Fodor's Expert Review BLT Steak

Chef Laurent Tourondel may no longer be involved with his namesake steak house, but this classy space, decked out in beige with resin-top black tables, still draws crowds. The no-muss, no-fuss menu with a variety of steaks and other options is nonetheless large, and so are the portions of starters such as crab cakes with celery-infused mayonnaise and ruby tuna tartare with avocado and soy-lime dressing. A veal chop crusted with rosemary and Parmesan lends new depth to the meat. Sides and desserts, like a killer peanut-butter chocolate mousse with banana ice cream, are all superior.