Since its debut more than a year ago, Laurent Tourondel’s BLT Steak has helped raise the bar on the local steakhouse scene with exceptional food and service. Expect it to further heat up with the acquisition of chef de cuisine Brian Moyers and beverage director Jared Heber.
While staying true to Tourondel’s vision by keeping the restaurant’s classic dishes, Moyers—a recent vet of The Blvd restaurant at the Beverly Wilshire—dis plays his signature cooking style with weekly blackboard- menu items, including an ashed goat-cheese salad with stone fruit and a prime hanger steak with shallot marmalade.
Heber—who garnered his wine knowledge working at Napa’s French Laundry, Osteria Mozza and, most recently, Gordon Ramsay at The London West Hollywood— will gladly suggest the perfect pairing to your meal. Heber plans to continue to expand the list with more California varietals, as well as wines from Spain and Italy. If you can, save room for pastry chef Jessica Goryl’s throwbacks to childhood classics, such as milk-chocolate pudding with house-made graham wafers and chantilly cream. 8720 Sunset Blvd., West Hollywood, 310-360-1950; bltsteak.com
