Audio By Carbonatix
By Jonathan McNamara
If you find yourself down in the dumps about the dwindling economy, I have an instant panacea. Find a whole-roasted then smoked pig and eat it. Trust me on this. I found myself in a position to do just that during BLT Steak’s media invite only dinner on October 15.
There. Now don’t you feel better? See more shots in our BLT Steak slideshow.
BLT Steak, the newest eatery at Camelback Inn, offered much more than swine. Waitresses paced around waving trays of tuna tartar, crab cakes and bruschetta with beef and a tomato jelly.
When news happens, Phoenix New Times is there —
Your support strengthens our coverage.
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If New Times matters to you, please take action and contribute today, so when news happens, our reporters can be there.
The hungriest attendees dove straight for spice rubbed sirloin and double cut ribeye paired with spoonfuls of creamed spinach and stuffed tomatos.
Guests looking for something sweet found an assortment of desserts including a pastry cream stuffed crepe laying in a bath of passion fruit reduction sauce and miniature lemon meringue pies topped with blueberries.
It is merely my humble opinion, but I would have traded all the dishes for the popovers seated in baskets near platters of cured meats and smokey cheeses. BLT Steak’s popovers are incredibly flaky and saturated with a subtle cheese flavor.
