A contemporary restaurant with classic genes, Baltaire is where to enjoy lunch in the sun and dinner under the stars. It’s the perfect place for cocktails and conversation or an intimate dinner any night of the week.
With Executive Chef Samuel Jung leading the kitchen, and our certified sommelier conceptualizing cocktails and curating the wine list, Baltaire brings the highest grade steaks, exceptional seafood, resplendent drinks, and plenty of healthy, light fare options to Brentwood. The light and airy dining room give way to a gorgeous outdoor terrace by way of floor-to-ceiling glass doors, providing spacious seating for sun-soaked lunches and lavish nighttime wining and dining, all with a mid-century modern design. Adjacent to the main dining room, an inviting lounge is an ideal place to meet and enjoy a cocktail or glass of wine and listen to music. Experience a steakhouse, completely re-imagined.
Baltaire is a steakhouse for the locals, who in this case are ritzy Brentwood residents. The name invokes “warrior and strength” in Celtic, but this contemporary steakhouse is actually chic and sophisticated. The facade and the double-sided fireplace on the street set the tone: modern, elegant, and vibrant. Enter to discover a very large and sprawling space with French oak flooring throughout the cocktail bar, the lounge, the dining room, the terrace with its retractable roof, the private room, and the wine cellar. View the chef and his culinary team in action through the floor-to-ceiling glass in the aesthetic kitchen. The poised restaurant calls for white tablecloths I like that as they tend to disappear more often.
Now, let us put chef Travis Strickland, an habitué of steakhouse kitchens including Chicago Cut Steakhouse, to work. If you are into shellfish, you will be satisfied with the oysters of the day, shrimp, Alaskan king crab legs, or Maine lobster, each of which can be ordered separately or all together as a plateau. In order to prepare the meat to your liking, Strickland proposes you choose from a porterhouse, bone-in rib-eye, Kansas City or New York strip, tomahawk rib-eye, or the very luxurious and decadent A5 Japanese Wagyu. All are cooked on imported French Montague broilers at a radiant heat of 1,600°F. Sauces can be added but the quality of the cuts is so good that, frankly, it is not necessary. Other options include Dover sole filleted and deboned table side in French copper pans, Chilean sea bass, Colorado lamb chops, or roast chicken. For sides, expect to find the usual suspects: lobster macaroni and cheese, sautéed spinach, roasted mushrooms, or olive oil whipped potatoes. Before the sweets (bourbon croissant bread pudding or chocolate silk pie), you should ask for a California cheese board. Between the craft cocktails and the hundreds of labels from the wine list, you will not leave thirsty. Wines are served by the glass, in half bottles, or in full.
