Baltaire

Baltaire is a steakhouse for the locals, who, in this case, are ritzy Brentwood residents. The name invokes "warrior and strength" in Celtic, but this contemporary steakhouse is chic and sophisticated. The façade and the double-sided fireplace on the street set the tone: modern, elegant, and vibrant. Enter to discover a vast and sprawling space with French oak flooring throughout the cocktail bar, the lounge, the dining room, the terrace with its retractable roof, the private room, and the wine cellar. View the chef and his culinary team in action through the floor-to-ceiling glass in the aesthetic kitchen. The poised restaurant calls for white tablecloths.

Let us put chef Travis Strickland, an habitué of steakhouse kitchens including Chicago Cut Steakhouse, to work. If you are into shellfish, you will be satisfied with the oysters of the day, shrimp, Alaskan king crab legs, or Maine lobster, each of which can be ordered separately or all together as a plateau. To prepare the meat to your liking, Strickland proposes you choose from a porterhouse, bone-in rib-eye, Kansas City or New York strip, tomahawk rib-eye, or the very luxurious and decadent A5 Japanese Wagyu. All are cooked on imported French Montague broilers at a radiant heat of 1,600°F. Baltaire can add sauces, but the quality of the cuts is so good that, frankly, it is not necessary.

Other options include Dover sole filleted and deboned tableside in French copper pans, Chilean sea bass, Colorado lamb chops, or roast chicken. For sides, expect to find the usual suspects: lobster macaroni and cheese, sautéed spinach, roasted mushrooms (not the best), or olive oil whipped potatoes. You should ask for a California cheese board before the sweets (bourbon croissant bread pudding or chocolate silk pie). Baltaire serves wines in glass, half bottles, or complete.

Detail information:

Address: 11647 San Vicente Blvd. (Darlington Ave.), Los Angeles

Website: https://www.baltaire.com/