BLT Steak occupies the space that was formerly Bally's Steakhouse but has expanded to 9,300 square feet, more than twice the size of the current restaurant, with more than 250 seats. A curving bar and accompanying lounge with 50 seats greet guests before entering the main dining room, which seats 184 and be separated into small, intimate dining rooms that can be utilized for large parties or special events up to 100 guests.
BLT Steak first opened in New York in 2004 and serves classic steakhouse fare in a bistro-like setting. The signature popovers, airy golden Gruyère-laced puffs of dough served warm, start every meal, while weekly blackboard specials highlight the best the season has to offer. These are complemented by BLT Steak staples including tuna tartare, chopped vegetable salad, Dover sole, peanut butter chocolate mousse and USDA Prime and Certified Angus steaks, from the 28 day dry-aged NY strip to the bone-in rib eye. The wine list, which is modeled after other BLT Steak Wine Spectator's "Best of Award of Excellence" award-winning lists, features more than 500 wines.