Located on I Street, and one half mile from the White House, we looked for a top notch steakhouse that would dazzle our taste buds and rival any of the good places we've been to before. A tall order it may be, but a welcomed one. We ended up at one of the top steakhouses in the Golden Triangle section of DC.
We made reservations and arrived early. The dining room features contemporary "American steakhouse" styling and low ceilings. I felt that the tables were slightly closer together than I would have liked and it takes away from the intimacy you might want in a fine dining experience. This lack of privacy was supported by a rather noisy ambience.
Chicken Liver Pate
Chicken liver pate is complimentary. It was served with crostini. It was palatable and no longer maintains the exotic status it once had; at least to me. I did enjoy it, however I do not see the hype of appeal. It's creaminess was balanced by the crunch of the bread. I did find that the saltiness stood out.
Popover
Popovers were absolutely sublime, but I do prefer the Root's Steakhouse ones more. However, BLT has a leg up as they actually give you a small recipe card with it. Served on a wooden plank, I was surprised at the presentation. I was relieved a steakhouse finally offered unsalted butter. Impressively, in each butter-slathered bite, I could still taste the hint gruyere cheese that is baked in to each roll.
We ordered barbecue pork belly ($16) as an appetizer. It was fatty but very tender. It came served with (incredible underrated) figs and gorgonzola cheese. The figs were charred which brought out the natural sugars and worked with the tang of the cheese. The pork melted in your mouth with each bite. I could tell that it was perfectly cooked. That being said, I don't think I would order this again. I found the overall combination of flavors to be unusual. The barbecue sauce, in this case, did not complement the other ingredients which made an unbalanced flavor profile. And while the pork was still the star of the dish, I found there was an inconsistency with the supporting cast. Many of the combinations would have worked better individually, but not here.
Loaded Potato Skins and Roasted Asparagus
For our side dishes, which were expectedly a la carte, we ordered loaded potato skins ($9) and grilled asparagus ($10). Covered in melted cheese and sprinkled with bacon bits, the potato skins were standard but not impressive. The grilled asparagas were cooked perfectly; tender to the touch but held a good firmness. These were well-seasoned. If we weren't so full from the appetizer, pate and rolls, we agreed we would have enjoyed them much more.
Filet Mignon
My wife ordered the filet mignon ($42) medium but on the rare side. This was due to the fact that medium rare was cool red where that typical classification is used for rare. One doneness option I'd never seen before was "blue;" a step below rare. We both agreed that may appeal so some but certainly not us. When it arrived, it was served in a cast iron skillet making for a relatively simple and typical presentation. The meat was perfectly cooked when cut. The crisp exterior was met with a tender and lean inside. My wife commented it was one of the better filets she has had.
Short Ribs
After debating about the American Wagyu, I ultimately went for the short ribs ($36). It arrived in a small cast iron crock pot. I was immediately impressed with its preparation when I needed to use two forks to remove it from the pot; or it would have fallen apart. Great problem to have and a good sign about its tenderness. I was able to easily remove the bone, and the first bite was excellent. Tasting it only made it better. The contrast of flavors worked well and their homemade barbecue sauce. I feel that the size was appropriate for the upscale setting and cost.
Caramelized Cheesecake
Making sure to save room, my wife continued her trend of predictable desserts by ordering the carmelized cheesecake ($10). It came with a berry-lime "soup" composed of fresh blueberries, raspberries and black berries. On top was a quenelle of strawberry sorbet. Served in clear glass fishbowl garnished with mint leaf, this dessert offered a nice interpretation. The caramelization provided a crunchy addition to the texture. I found that the berry-lime soup added sweetness where the cheesecake was rich. My wife was blown away by this dish.
The total bill was $149 before tip. This was certainly worth the price. I will dine here again.
Website: www.bltsteak.com
Rating: Highly Recommended
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