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BLT Steak Restaurant Review: Like Manhattan's original BLT Steak, this sleekly modern beach branch, located just behind the still oddly colonial-looking façade of the renovated The Betsy Hotel (formerly the Betsy Ross), was conceived by French-trained chef Laurent Tourondel. The kitchen executes signature dishes including the famed freebies---silky chicken liver pâté (with pickled vegetables and grilled peasant bread) and giant Gruyère popovers---that start dinner. BLT's main feature, the steaks---USDA Prime, certified Black Angus or American Wagyu---are top quality and generally cooked with precision, as are sauces, especially tangy béarnaise and rich peppercorn. Lighter eaters can happily make a meal of starters, particularly two Asian-accented raw fish creations: tuna tartare with soy-lime dressing and a sprinkling of crispy shallots, or, even better, a hamachi crudo with creamy avocado, hearts of palm, citrusy yuzu vinaigrette, and a few nicely trimmed jalapeños for tiny bursts of refined heat. Desserts, which combine French finesse with tropical inspiration, include a complex crêpe soufflé with passion fruit sauce, plus Key lime panna cotta with house-made coconut sorbet.