After less than a month under its new executive chef, New York import Matthew Oetting, BLT Steak will launch a new raw bar at the Betsy Hotel today. It's an edgy addition to the modern American steakhouse.
BLT Steak has been through some tough relationships in its recent past. Sam Gorenstein left his position as head chef to concentrate on My Ceviche at the end of last year, and Chopped winner Mario Tolentino lasted a good six months before heading out last month. Now, the Betsy is welcoming Indonesian sushi chef Inish Rudapin to head its newest venture.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Set in the revamped South dining area, the raw bar has a commanding presence. There's seating for 30 and a wholly separate menu featuring items such as tempura soft-shell crab with a horseradish-calamansi steak sauce, tuna tartare with avocado and citrus-soy ginger and signature crispy sushi fish tacos.
Rudapin is a solid fit for the team at the Betsy, which prides itself on focusing on creating the perfect sauces to complement the not-so-classic American dishes at the steakhouse. Under Rudapin and the watch of creator Laurent Tourondel, the raw bar will strive to do the same.
Look forward to trying the peekytoe crab with wasabi tobiko and yellowtail and jalapeño sushi this weekend after the Thursday public unveiling, and keep your eyes peeled for what else BLT Steak has in store. With so much action behind the scenes in just the past few months, it will be interesting to see what the restaurant does next if everyone sticks around.