BLT conjures up images of a greasy sandwich classic -- bacon, lettuce and tomato -- but nothing could be further from reality. The name BLT Steak actually stands for Bistro Laurent Tourondel and at this downtown hotspot, Chef Tourondel presents his adaptation of the American steakhouse, elevating it with his signature style and integrating traditional elements from French bistros. If you're dining for lunch, try the lobster "cobb" salad with avocado, aged cheddar, tarragon, pancetta and crispy shallots. For dinner: The roasted leg of lamb and provolone panini with carmelized onion, arugula, provolone, lamb jus and fries.

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