Honored by Bon Appétit as Restaurateur of the Year in 2007 and by Food & Wine as a Best New Chef in 1997, Tourondel also has received an array of “Best of…” awards from publications that include Esquire, Travel + Leisure, Saveur and Wine Spectator. Tourondel has changed the approach to fine dining by creating accessible menus prepared with the finest ingredients and presented in a casual, comfortable dining room. By adhering to his belief that ingredients should be stellar, food simply prepared, and service kind and efficient, BLT restaurants have become household names.

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