Do not let its exterior fool you since Baltaire is a real beauty. It is equal parts sultry and spacious with a stunning bar to boot. It has all of the bells and whistles synonymous with steakhouses (think dark wood and leather) yet it eschews that tired old boys club ambience, offering an entirely welcoming vibe instead. The extensive menu has a number of pleasing appetizers, including grilled artichokes, expertly charred and served alongside a Meyer lemon aïoli, and fromage blanc-based Kalamata olive dip with toasted baguette. Of course, few things beat a broiled three-inch thick bone-in Porterhouse with its rich and beefy buttery flavor, served with oversized platters of sautéed button mushrooms with sweet onions and crispy roasted German potatoes.
- MICHELIN guide inspectors
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