Erica O'Neil BLT Steak's Executive Chef Laurent Tourondel and Head Chef Marc Hennessy prepare the Spice-Rubbed Cowboy Rib Eye. Erica O'Neil Thin-sliced cowboy rib eye with spicy herbed butter and a popover warm from the oven. A lucky group of Chase credit card members spent this ... More >>
www.patiodaddiobbq.comHungry for your early morning serving of food news, with no preservatives or additives?BLT Flavor & Wine ExplorationHappy Birthday BLT Steak! Tonight, BLT Steak at Camelback Inn will be celebrating their 2nd birthday with a special evening of wine and food. The night beg ... More >>
Hungry yet? We're working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella's 100 Favorite Dishes from across the Valley -- in no particular order. Visit our sister blog, Jackalope Ranch, for a companion series ... More >>
Courtesy of BLT Steak/NJFPRWhen Chef Laurent Tourondel began his culinary training in France at the age of thirteen, he had no idea that he would one day be a household name in the culinary world -- much less in America. "I don't think I meant to be this way," he says. "The ... More >>
What if you could quit your day job and just eat and socialize all the time? (Picture this: Nights filled with wonderful conversation. Lovely hosts. Duck confit and huckleberry waffles with bourbon maple syrup. American Wagyu ribeye. Fluke crudo! Grand Marnier souffle!!! Mmmm, we're getting all ... More >>
By Michele Laudig What just happened? I heard from a couple of sources that chef Matt McLinn -- former owner of the now-defunct Methode Bistro -- just got fired from his postion as chef de cuisine of BLT Steak, celeb chef Laurent Tourondel's fancy new steakhouse set to open at Camelback Inn on Oct ... More >>
By Michele Laudig It seems like everybody's looking forward to Labor Day weekend, but now there's something to look forward to after the big holiday: restaurant openings! For some reason it feels like the whole city starts to wake up in September, even though the heat isn't going anywhere.