5: Tuna Tartare at BLT Steak
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 on 100 Creatives who make Phoenix a little more interesting for all of us. We'll be posting the next 4 picks leading up to this week's issue.
Number 5: Tuna tartare at BLT Steak
In the same way that BLT Steak starts off dinner with chicken liver pate and hot, fragrant Gruyere popovers -- unusual for any restaurant -- this dish is an example of how chef Laurent Tourondel's swanky temple to high-end meat at Camelback Inn distinguishes itself from the stereotypical steakhouse. Rather than sticking to tradition, the kitchen serves an elegant tuna tartare with Asian flair.
Sashimi-grade bits of ruby-colored tuna are packed into a cube atop a foundation of ripe avocado -- both have a luxurious, silky texture that makes each bite practically melt on your tongue. But there's also perky soy-lime dressing to add just enough salt and acid to bring balance to the dish. A dash of sesame seeds give it a nutty component as well.
Tuna tartare itself might not be unusual, but at this stylish, cosmopolitan steakhouse, it becomes something memorable.
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