Baltaire, a classic American steakhouse with a modern mid-century design, is located in Los Angeles’ Brentwood neighborhood and houses a fireside lounge; 2,500-square-foot, 90-seat outdoor terrace with a retractable roof; and a cozy, 68-seat indoor dining room. Rich dark wood tables, leather booths, and armchairs are placed within crisp white walls and under a large skylight.
Executive chef Travis Strickland heads the kitchen and serves a menu focusing on prime meats including A5 Japanese wagyu beef and a porterhouse for two, among other cuts. Seafood dishes are also abundant and include a huge shellfish platter with Maine lobster, king crab, shrimp, and oysters; Alaskan king crab legs; Scottish salmon with pea risotto; Dover sole served tableside; and Chilean sea bass.
Appetizers include steak tartare, kampachi crudo, tuna poke, crab cakes, lollipop lamb chops, and scallops with sweet corn puree.
Sides are both traditional and inventive, like roasted mushrooms, charred broccolini, jumbo asparagus in hollandaise sauce, creamed spinach, whipped potatoes, shishito peppers, and roasted cauliflower with golden raisins.
Sommelier David Vaughn has developed an extensive wine list with 30 by-the-glass choices and over 450 half- and full-bottle options. The diverse cocktail menu features contemporary twists on classics including a Baltaire Julep and the Sangre y Arena featuring Ilegal mescal, cherry heering, sweet vermouth, and orange juice.
Dessert highlights include bourbon croissant bread pudding, pineapple upside down cake, and powdered beignets