Our First Taste of BLT Steak at Bally's
Sometimes a full restaurant review just won't do. Perhaps, there wasn't time for an A-Z meal. Maybe it's a restaurant we've written about before. Or a dog ate our good pictures. There may still be that one dish worth writing about. A new one, an old one. A newsworthy one or a memorable one (for better or worse). It might be the one dish, or drink, out of the whole experience that gets us to return. Or, stay away.
While previewing the fixtures, furnishings and rooftop pools of the coming Gansevoort last week, media types were given a taste of another project Caesars executives are working on. Unfortunately, Giada wasn't making our mouths water. Instead, and with little fanfare, sample bites from the upcoming BLT Steak were passed.
BLT Steak -- yes, sister to Mirage's BLT Burger -- will replace Bally's Steakhouse early next year. The advertised signature popovers were absent, but guests were treated to Tuna Tartar (dressed with soy-lime atop a tad too much avocado), Ginger Marinated Tomatoes (with Burrata cheese) and BBQ Short-Rib Sliders (with aged white cheddar and homemade pickles).
We may have taste tasted the short-rib sliders
three or four times more than once, but there was another dish that still has us talking almost a week later: BLT Steak's Crab Cake (with meyer lemon and radish salad).
Keep in mind, these types of passed appetizer samples are generally not something to form the basis of an opinion on, but it's also rare to taste bites from a kitchen still months from opening. And, the only plate we stopped for more than the sliders was this delicious crab cake with an ever so slight outer crisp. And since behind every great steakhouse is a great crab cake*, BLT Steak now has our attention.
(*If that's not a "thing," it is now.)