Executive Chef Travis Strickland helms the kitchen after working behind the stoves at top Chicago steakhouses including Chicago Cut Steakhouse and The Local Chicago. At Baltaire, he has created an upscale, yet approachable menu that showcases Prime meats cooked on imported French Montague broilers at a radiant heat of 1,600°F. Highlights include A5 Japanese Wagyu, Porterhouse for two, and 35-day, Dry-Aged CÃ´te de Boeuf and Kansas City Strip; seafood selections like the iconic Shellfish Plateau, featuring a bounty of chilled Maine lobster, king crab, shrimp, and market fresh oysters; and elevated takes on classic steakhouse sides like Roasted Mushrooms with miso butter. While modern in approach, Baltaire revives certain time-honored traditions with its tableside preparations including sauteed Dover Sole fileted and deboned in French copper pans, a Greek salad completely prepared on the spot, and matcha green tea steeped before a guest’s eyes in bowls glazed by a Brentwood artisan. In addition to the restaurant’s decadent steak and seafood entrees, a selection of lighter soups, salads, and sandwiches, such as the Shaved Vegetable Salad with beets, carrots, blue cheese, and citrus vinaigrette, round out the lunch menu.
Brunch: Click for brunch
Brunch is served on the weekends