BLT Steak inside Bally’s Las Vegas opens in early 2014. With its prime location and critically acclaimed menu, the praised restaurant will be a natural addition to the blossoming Bally’s Las Vegas resort for visitors and locals alike.
“A steakhouse is an essential part of a Las Vegas resort and BLT Steak is one of the most renowned steakhouses there is,” said David Hoenemeyer, president of Bally’s Las Vegas. “With Véronic now at Bally’s and the new Jubilee tower scheduled for completion later this summer, BLT Steak will be the capstone on six months of energizing change at Bally’s Las Vegas.”
BLT Steak joins Bally’s exciting center-Strip revitalization which includes the addition of VÉRONIC Voices, Drai’s After Hours and the revitalization of Bally’s South Tower. Proudly co-produced by Celine Dion, VÉRONIC Voices opened in June and features the unique talents of Véronic, the only female tribute artist of her kind who pays homage to the most popular female recording artists in the world. A staple in Las Vegas nightlife for more than 15 years, the legendary Drai’s After Hours opened its newest location at Bally’s in May. Most recently, Bally’s announced the renovation of the 756-room Jubilee Tower, which will open late summer, featuring chic and stylish accommodations. BLT Steak’s 2014 opening will be the next step in the Bally’s transformation.
BLT Steak will occupy the space that is currently Bally’s Steakhouse but expand to 9,300 square feet, over twice the size of the current restaurant, with more than 250 seats. A curving bar and accompanying lounge with 50 seats will greet guests before entering the main dining room, which will seat 184 and be separated into small, intimate dining rooms that can be utilized for large parties or special events up to 100 guests. Two separate private dining rooms will seat up to 10 and 12 guests, respectively. A fireplace will serve as the centerpiece of the dining room and evoke an aura of relaxed but contemporary elegance, synonymous with BLT Steak restaurants. Rich wood finishes with a back drop of warm neutral tones will be highlighted with accents of polished stainless steel, amber, and tangerine.
“BLT Steak is a restaurant that is known around the country for its quality food, commitment to service and inviting atmosphere,” said Jeffrey Frederick, Caesars Entertainment regional vice president of food and beverage in Las Vegas. “We look forward to bringing a restaurant of this high caliber to Bally’s guests and offering the first BLT Steak in Las Vegas to the local community.”
BLT Steak first opened in New York in 2004 and has become one of the most recognized steakhouses in America with an earned reputation for 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 will be complimented by BLT Steak staples including tuna tartare, chopped vegetable salad, Dover sole, peanut butter chocolate mousse and, of course, legendary 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, will feature more than 500 wines with Old World selections from the regions of Burgundy, Bordeaux, Piedmont, Tuscany, Riojo and many others.
“The Las Vegas market has embraced the BLT brand since we introduced BLT Burger in 2008, and we look forward to opening our first BLT Steak Las Vegas in Bally’s,” said Jimmy Haber, managing partner, ESquared Hospitality. “The hotel’s central location and accessibility to visitors staying up and down the Strip made it a natural choice for a BLT Steak.”
BLT Steak is ESquared Hospitality’s interpretation of the classic steakhouse. Coupled with signature style and exceptional service, ESquared Hospitality’s flagship brand is best described as a Modern American Steakhouse. Combining a bistro ambiance with steakhouse fare, BLT Steak is best known for its signature warm popovers, specialty steaks, fresh seafood and satisfying sides. Weekly blackboard specials highlight seasonal flavors and local ingredients. The brand has received a number of honors, including two stars from the New York Times; three stars from the New York Post, The Daily News and Crain’s New York Business; and “Best New Restaurant” from Esquire magazine. Learn more at www.bltsteak.com.