Baltaire

The story

Crafted with passion, served with love

America's Favorite Neighborhood Steakhouse, Reimagined

Baltaire calls itself "a contemporary restaurant with classic genes," and that description holds up the moment you walk in. Situated on San Vicente Boulevard in Brentwood, the restaurant brings a mid-century modern sensibility to the American steakhouse format — floor-to-ceiling glass doors open the light-filled dining room onto a terrace built for sun-soaked lunches, while the same space transforms at night into something more lavish. An adjacent bar and lounge, where live music plays every Thursday and Friday, rounds out a room that works equally well for a quick weekday lunch or a long Friday dinner.

The Kitchen and the Cellar

Executive Chef Samuel Jung leads the kitchen, and the menu reflects a steakhouse that takes its sourcing seriously without being precious about it. Prime cuts anchor the dinner menu — Snake River Farms ribeye, a 44 oz Tomahawk, Filet Mignon in several cuts — alongside a Wagyu selection that spans Snake River Farms Gold Label, Australian Westholme, and Japanese A5 strips from Miyazaki and Kagawa prefectures. A Global Wagyu Tasting lets guests compare all three in a single sitting.

Seafood holds its own throughout. The raw bar runs from half-dozen oysters to a Grande Plateau of Maine lobster, king crab, shrimp, and twelve oysters. Among the cooked options, Chilean Sea Bass with fermented black bean and baby bok choy, Dover Sole, and Ora King Salmon speak to the kitchen's range beyond beef. Baltaire Label Tsar Nicoulai Caviar — served with house-made herb blini, sieved eggs, and crème fraîche — is available in three grades, from Classic Malossol to Golden Ossetra.

The wine program earned Wine Spectator's Best of Award of Excellence, a recognition that reflects the depth and curation behind the list. A certified sommelier oversees both the cellar and the cocktail program, which means the same thoughtfulness applied to the wine flows into what's being shaken and stirred at the bar.

Lunch, Brunch, and the Bar

The American steakhouse format here extends well beyond dinner. Weekday lunches bring a broader, lighter menu — a Baltaire Butchered Burger ground fresh in-house daily, a Blackened Mahi Mahi Sandwich, Prime Steak Tacos on corn tortillas, and a Lobster Cobb Salad. Weekend brunch features roaming carts and Bloody Marys. The bar and lounge, open late most nights, offers its own menu alongside that rotating roster of musicians playing jazz standards through to modern pop.

Private dining and event spaces make Baltaire a practical choice for celebrations of any scale, from graduation lunches on the sunny terrace to formal dinner parties in dedicated private rooms.