BLT Steak

The sensory thrills of fine cuisine have long compelled Executive Chef Laurent Tourondel. After graduating from the four year program at Saint Vincent Ecole de Cuisine, where he earned a “d’Aptitude Professionnelle de Cuisinier,” the talented French cooked his way through some of the world’s most esteemed kitchens.

At Cello, the elegant townhouse on the Upper East Side, he amassed a series of stellar accolades, which propelled him into the public eye. When the restaurant closed its doors, Tourondel continued to create – penning a cookbook, Go Fish, and opening BLT Steak in 2004. The modern American Steakhouse garnered so much praise that he was bound to expand. Expand he did, creating BLT Fish, BLT Prime, BLT Burger, BLT Steak in Washington D.C. and Puerto Rico, and the nascent BLT Market at The Ritz-Carlton New York, Central Park.

With the passion of a French-trained chef and the style of a cosmopolitan restaurateur, Tourondel’s BLT restaurants continue to make their mark on the restaurant scene.

Amuse bouche – Liver terrine


Amuse bouche – “cheese bread”


Amuse bouche – “charcuterie”


Bread service – gruyere cheese popovers with homemade butter and sea salt



Crab cake with celery mayonnaise


Wagyu beef carpaccio


Grilled double cut bacon


Jumbo lump crab cocktail


Tuna tartar, avocado, soy-lime dressing



Roasted beets, gorgonzola and apples


Braised Short Ribs


Lemon-Rosemary Chicken


Prime Bone-In Rib Eye 22 oz


Potato gratin


Leek Hash Brown


Creamed spinach


Mac-n-cheese


Roasted tomatoes


Hen of the woods mushrooms


Mashed potatoes


Onion rings


Peanut Butter Chocolate Mousse, Banana Ice Cream


Crepe soufflé, passion fruit sauce


Chocolate cookies


Strawberry sundae layered with baked meringue

Stephan Pyles

Stephan Pyles, a fifth generation Texan and a pioneer of New American Cuisine, has created 14 restaurants over the past 24 years. A founding father of Southwestern Cuisine, he was the first Texan inducted into The James Beard Foundation’s Who’s Who of Food and Beverage in America and Bon Appétit has credited him with "almost single-handedly changing the cooking scene in Texas". The New York Times has called Pyles "an absolute genius in the kitchen". In 2006, Esquire named Pyles "Chef of the Year" and included his newest restaurant, Stephan Pyles, in their list of "Best New Restaurants". Texas Monthly named Pyles one of the "twenty most impressive, intriguing, and influential Texans for 1998" and in their February 2007 issue named his restaurant, Stephan Pyles, "Best New Restaurant of 2006".

Iced Gazpachos
* Amarillo with Golden Tomatoes and Saffron
* Blanco with Almond and Frozen Grapes
* Rojo with Smoked Tomatoes and Beets
* Verde with Tomatillos and Honeydews


Ceviches
* Honduran Tuna with Coconut and Ginger.
* Sea Scallops Amarillo with Golden Tomatoes and Aji Mirasol.
* Bronzini with Fennel and Vanilla.


Fried Calamari with Broad Bean Tacu Tacu with Blood Orange Aioli


Banana Empanada with Cardamom Scented Spit Roasted Suckling Pig


Tamale Tart with Roast Garlic Custard, Peekytoe Crab and Smoked Tomato Sauce.

A tamale-like tart shell made from masa harina, ancho chiles, shortening and red bell pepper puree is steamed with a custard made from roast garlic, cream and eggs. The tart is topped with sautéed gulf coast crabmeat, red and yellow bell peppers, cilantro and basil.


Stephan's Original Southwestern Caesar Salad with Jalapeno Croutons and Parmigiano Reggiano "Chicharron"

Traditional Caesar salad dressing (invented by Caesar Cardini, an Italian in Mexico in the 1920s) of olive oil, lemon, vinegar, mustard, anchovies and eggs is expanded to include tamarind, chile powder and chipotles puree. The salad is served with fried jalapeno polenta croutons and a crisp parmesan cup.


Barbecued Beef Short Rib with Tamal Criollo and Dried Cherry Salsita


Beef Tenderloin with Sweet Potato Chilaquiles and Pineapple Mole



Sea Bass with Fingerling-Goat Cheese Tart and Smoked Tomato-Saffron Broth


"Coffee and Doughnuts"



Stephan's Heaven and Hell Cake™

Abacus

Over the last decade, Kent Rathbun has achieved national recognition as a chef who defines innovation in the world of fine dining. Kent has been invited to cook at the James Beard House in New York and was nominated as the James Beard Foundation Best Chef: Southwest in 2000 and 2002.

Kent's Dallas restaurant, Abacus, has been a hit from its inception in 1999. After being open only four months, Abacus was awarded the coveted Four Star rating by The Dallas Morning News. Abacus currently holds the Mobil Four Star and AAA Four Diamond awards and has been upgraded by the Morning News to Five Stars. Dallas' restaurant industry has honored Abacus as "Best Restaurant" and for "Best Design". Abacus has also been praised by Food & Wine magazine for offering "one of the 10 most original, food-friendly, value-conscious new wine lists in America." And in 2001 and 2002, Wine Spectator honored Abacus with an "Award of Excellence".
Chef2Chef®

Lobster - Scallion “Shooters” Red Chile - Coconut Sake


Lobster risotto


Wood Roasted Foie Gras and Toast Strawberry Rhubarb Jam



Anson Mills Serrano Oaxaca cheese grits


Kobe beef carpaccio, shallots, black pepper vinaigrette, fresh Key Limes and micro mix greens


Grilled Hamachi “Sashimi”, Cilantro - Habanero Salad Avocado - Lime Crème Fraiche


Pan seared gulf snapper, artichokes, mozzarella cous cous, heirloom tomato water vinaigrette


Oven baked Mac and Cheese


Curry Seared Diver Scallops, Black Beluga Lentils Fennel - Cucumber Raita


Honey Soy Glazed Salmon, Stir Fried Scallions, Spicy Corn Cake “Short Stack”

Taste of Chocolate

* Sharffen Berger Chocolate Pudding

* Valrhona Chocolate Ice Cream Sandwich
* “Tiramisushi Roll” Nutella
* “Kit Kat” Terrine


The Elvis Parfait Banana Custard, Fresh Raspberry Jam, Peanut Butter - Malted Ball Ice Cream and Peanut Brittle……..”Hunk O’ Burnin Love


Custards
* Valrhona Chocolate and Caramel Crème Brulee
* Coconut Panna Cotta - Passion Fruit Granita
* Malted Vanilla Cheese Cake - Caramelized Bananas
* Spiced Blueberry Brioche Bread Pudding


The Bento Box
* Coconut Panna Cotta-Passion Fruit Granita
* Crunchy Five Spice Truffle - Pineapple Caramel
* Green Tea Shake-Black Pearl Tapioca “Tiramisushi Roll”