Hot Plates | December 29, 2008

Residing somewhere in the pleasant geography between cheesy, French gougeres and primal Yorkshire pudding, BLT’s softball-sized popovers are a study in culinary risk. By giving them away, Chef Laurent Tourondel tempts face-stuffing carbaholics to overload before their Wagyu arrives. Good thing Chef LT is no fool – these warm handfuls are essentially hollow, consisting of delicious, fragile crust, air, and the promise of a great meal to come.

BLT Steak 221 Main St, White Plains (914) 467-5500;


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