Baltaire Restaurant - Los Angeles
This sleek LA steakhouse in upscale Brentwood is contemporary in style as well as in the dishes and drinks it presents. Baltaire showcases the talents of Travis Strickland, who previously cooked at some of Chicago’s best steakhouses, including Chicago Cut Steakhouse and The Local Chicago.Read More
The menu features original Strickland dishes as well as prime steaks for two. The appetizer menu is comprised of new takes on classic steakhouse favorites, from Maine lobster risotto to charred Spanish octopus topped with pepperonata and salsa verde. A luxury raw bar offers guests an opportunity to order a seafood tower toppling with Maine lobster, king crab, shrimp and oysters, plus two options from the caviar bar.
The entree menu is meat heavy, yet goes beyond usual steak choices. Signature dishes include a milk-fed veal chop, roasted half Jidori chicken, sauteed Dover sole that's filleted tableside and grilled Mediterranean branzino.
Baltaire's USDA prime cuts are abundant and in great demand. There's a dry-aged Flannery Kansas City strip, Miyazaki A5 wagyu strip loin and 48-ounce Tomahawk rib-eye for two.
The brunch at Baltaire is well received in Los Angeles. A butter-poached Maine lobster omelet, prime filet Benedict and smoked salmon avocado toast are some of the most popular choices.