Sunday, December 7, 2008

Coming to you LIVE! From BLT Steak!

Sorry, had to throw in that title for obvious reasons. You run into the darndest people in Washington, don't ya? Wolf Blitzer and me at BLT Steak

So here's some news for you. I've got a favorite new steakhouse and it's name is BLT. I'd had lunch there previously, but I didn't really experience the whole thing then like I did Saturday.
Cheryl and I started out at her office party with a few glasses of bubbly then headed to BLT for a late dinner.

Our table at BLT was a little late to open, but after eating there I understand why people want to keep their tables for a while after they're done eating. This place has the VIBE. All caps, btw. You walk in and you know you're going to have a good time because everyeone else there is having a good time. The music is cool, the place is loud, the service is there when you need it and very friendly. Adam, the GM, is very good at what he does. Their sommelier, whose name escapes me at this moment, was helpful and knew what she was talking about.

So on to the meal: We started out with a cocktail at the bar while we waited. Once we sat we got a dozen oysters. Three of the twelve weren't the best we've had, but the rest were tasty. I was starting to get concerned. All worries, however, were forgotten once the Fois Gras showed at the table. I've had my share, but this was above and beyond. Unfortunately I forgot to take a picture, and truthfully it's not pretty anyhow. That being said, this was seared perfectly. There was a crisp carmelization on both sides and it was topped with some apple something. I wasn't paying attention to the fruit really. This FG, when paired with the sauternes the sommelier suggested, was unbelievably good. Sublime is a word that comes to mind.

From there, we moved on to the entrees. Cheryl had the Sole with a browned butter, lemon and caper sauce. The browned butter brings a nutty flavor to it. It was a nice dish. The texture and flavor we as good as it gets.
Dover Sole with Browned Butter/Lemon/Caper Sauce
On to my entree, which was a 5-ounce slab of Kobe Beef.
Kobe with a bone (full of marrow) and roasted garlic.
I've never had beef that tasted like this. This is the real deal flown in from Japan. The cows are fed beer and massaged daily. It tastes like it too. It was offered with a choice of sauces, though it's really not necessary with a steak like this. I got the Bernaise just to see how theirs was, and it was good, but I didn't let it near the beef. The bone was served with marrow in it. Some of that slathered on the cheese popovers they serve was a delight by itself.
The sommelier paired our entrees with a 2006 St. Joseph, Domaine du Tunnel. It stood up nicely and both Cheryl and I enjoyed it.
So, overall experience? A+. One of the top 10 meals I've ever had. I recommend it highly. Give it a shot.
Thanks for reading.
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