BLT Continues to Evolve, Launching Raw Bar in Betsy

After recently shaking up the kitchen with a new executive chef, Laurent Tourondel's steakhouse in the Betsy, BLT Steak, continues to mix it up by launching a new raw bar focused on offering local and sustainably sourced seafood as well as sushi. Located in the newly reconfigured south dining area, the BLT Raw Bar will be lead by sushi chef Insih Rudapin, who hails from Indonesia, and feature such standouts as Tourondel's signature crispy sushi fish tacos, peekytoe crab with wasabi tobiko, yellowtail and caviar with kimquat, and crispy truffle and Kobe beef with black truffle aioli. Decorated in rich mahogany and white river granite, the raw bar, which seats 30, will be in a distinct area separated from the main dining room. Tourondel, after three successful years on South Beach, is confident that "we'll attract some new diners who may not have been aware of how seafood friendly BLT Steak has always been". The BLT Raw Bar will open to the public on June 14.

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