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BLT Steak Restaurant Review: Hardwood floors, lofted ceilings and earthen accents add to the contemporary feel at BLT Steak in Uptown’s Ritz-Carlton. BLT prepares its steaks Pittsburgh-style --- that is, charred at 1,700 degrees and salted on the outside, rendering them tender and juicy on the inside. They're then served to the customer's preferred temperature with a choice of sauce. Chef de cuisine Ben Miles uses the Argentine-style chimichurri sauce, for example, to complement the American Wagyu skirt steak. Other meat options include veal and lamb, and at lunch a raft of burgers gives beef another spin. Fish and seafood are first-rate, too, as evidenced in the tuna tartare and lobster salad, "Cobb" style. Sides of note include creamed spinach with nutmeg and jalapeño mashed potatoes. Dessert standouts are the peanut butter-chocolate mousse with a thin crispy wafer served with banana ice cream, and a crêpe soufflé with passion fruit sauce. The wine list focuses on new-world choices but supplies a wide range of old-world selections as well, mostly reds. For romance or business impressions, the list offers several high-ticket labels. Happy hour nightly includes small bites (one house-made popover will fill you up) and reasonably priced wine, beer and cocktail specials.