Gruyere Popovers from BLT Steak

Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we're back - with the 2011 edition. Have a suggestion for a dish you'd like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com.

52: Gruyere Popovers from BLT Steak

At BLT Steak, the Cowboy Ribeye and the Filet Mignon are the big stars on the menu, but they also come at an equally star-struck price point. But a five star steak comes at a five star price, and these meaty eats are worth every penny. That doesn't mean that our frugal sensibilities aren't tickled pink at the tasty pre- and post-meal freebies. Chicken liver pate to start, delectable choco chip cookies to finish, and puffy gruyere popovers so light and airy they put us on cloud nine.

The over-sized popovers from BLT are the perfect balance between airy lightness and a crispy, chewy finish. The savory egg flavor adds an almost custard-like texture and taste in the doughier bits, and the gruyere cheesiness added just the right amount of salt. Add a silky layer of fresh butter and watch each member of your party melt into popover bliss.

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Stomach full? Get some eye candy for dessert over on Jackalope Ranch with our Imagine PHX series.

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• 100 Favorite Dishes