{"id":487,"date":"2010-05-29T11:10:01","date_gmt":"2010-05-29T16:10:01","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=487"},"modified":"2010-07-29T14:58:33","modified_gmt":"2010-07-29T19:58:33","slug":"blt-burger-las-vegas","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/general\/blt-burger-las-vegas\/","title":{"rendered":"BLT Burger – Las Vegas"},"content":{"rendered":"

By Todd Barron @ FoodieCuisine.com<\/h4>\n
\"\"<\/a>

BLT Burger - Interior<\/p><\/div>\n

On our first night in Las Vegas\u00a0we had tickets to the Cirque du Soleil show called Love<\/a> which is all about the music of The Beatles<\/a>.\u00a0 My wife and I didn\u2019t have much time between our arrival in town and the show so we opted to eat dinner at BLT Burger in The Mirage<\/a>.\u00a0 I figured it wouldn\u2019t take much time to eat there and The Mirage also is where the show is located.\u00a0\u00a0<\/p>\n

I had read about BLT Burger in Zagat\u2019s book<\/a>\u00a0on Las Vegas and they highly recommended BLT Burger if you wanted a good burger in town.\u00a0 One of the things I read about on their menu was their Kobe burger and this is what really had me interested.\u00a0 I\u2019m very picky about only eating hamburger if\u00a0it tasted great and typically Kobe burgers fit into the category of hard-to-screw-up.\u00a0\u00a0<\/p>\n

BLT Burger is a casual restaurant created in part\u00a0by chef Laurent Tourondel.\u00a0 The name BLT actually stands for \u201d
\nBistro Laurent Tourondel\u201d.\u00a0 Tourondel has created several restaurants around the nation built on the concept of Americanized French cooking.\u00a0 As of March 2010 he split from the group that created the restaurant in Las Vegas but it is claimed that he still oversees kitchen operations.\u00a0<\/p>\n

In the Zagat book I read about BLT Burger looking like something out of the 50\u2019s era so I was expecting stainless steel rimmed tables and checkered floors.\u00a0 It looks much nicer than what I had imagined and I\u2019m not sure what century the contributors to Zagat\u2019s are from but the place did not resemble a 50\u2019s restaurant in any form or fashion.\u00a0 It has nice dark reds, a central kitchen with a large brass\/copper ventahood, and was well laid out.\u00a0 It is a casual restaurant but they pull off look very well.\u00a0<\/p>\n

We arrived at 7pm and waited\u00a0only a few minutes to be seated and were put next to the waiters station (where they ring up tickets and retrieve table settings.)\u00a0 This proved to be a bad location as the wait staff was constantly retrieving items from the station and disrupting our conversation.\u00a0 We didn\u2019t have reservations though so I wasn\u2019t too upset about it.\u00a0 What I did get upset about was the time it took for a waiter to come to our table.\u00a0 Even with the score of wait staff next to us it still took about 15 minutes for someone to show up and take our drink orders.\u00a0 I was about ready to walk out and go to the Carnegi Deli<\/a> next door when a waiter finally showed up.\u00a0 I told him we had to be at a show in an hour\u00a0and he said it would be no problem; which, turned out to be true!\u00a0 From the time we placed our drink orders to when we paid only about 30 minutes has passed.\u00a0<\/p>\n

\"\"<\/a>

BLT Burger - Kobe Burger and Fries<\/p><\/div>\n

For our drink order\u00a0my wife\u00a0had the
\nBack Porch Lemonade ($12) that is described as being made of \u201cCitron Vodka, Fresh Lemon Juice, Ginger Ale\u201d and\u00a0I had the Mocha Mudslide ($7) that is described as being made\u00a0with \u201cCoffee Ice Cream, Oreo Cookies, Chocolate Syrup\u201d.\u00a0 Neither of these items (or anything else we had all week) are low in fat, but hey, it was a vacation!\u00a0<\/p>\n

For dinner I ordered\u00a0the\u00a0American Kobe burger ($17) that is described as being a \u201c7oz Grilled Snake River Farm American Wagyu Beef Burger\u201d.\u00a0 I also had it topped with Oregon Cheddar cheese ($1) and bacon ($1.50).\u00a0 I requested that they cook it Medium Rare.\u00a0 My wife had the same thing minus the toppings.\u00a0 We also ordered the Sweet Potato Fries ($5), Skinny Fries ($5)\u00a0and Jalapeno Poppers ($6) that come with a Tomato-Cilantro Salsa.\u00a0<\/p>\n

Our drinks came out first and the milkshake I had was the star of the entire dinner.\u00a0 It was topped with a homeade chocolate whip cream that tasted almost like a chocolate mousse<\/a>\u00a0and had a great blend of ice-cream and syrup.\u00a0 I would go back to BLT Burger just to order the milkshake if I had it to do all over again.\u00a0 I didn\u2019t taste my wife\u2019s cocktail (I don\u2019t drink alcohol any longer) but she said it was very strong and had a good flavor to it.\u00a0<\/p>\n

Our dinner, and jalapeno popper\u00a0appetizer, arrived at the same time and we dug in.\u00a0 My burger had sear marks on it but was over-cooked compared to what I ordered which resulted in it being Medium (not Medium Rare.)\u00a0 It had a good flavor to it but I could tell from the texture that it was not fresh ground or freshly formed.\u00a0 A freshly ground burger will fall apart when you eat it and this one stuck together.\u00a0 Although it was pre-formed (and maybe even frozen prior to cooking,) it did taste good.\u00a0 The sweet potato fries are another story though as they tasted over-fried and were cold.\u00a0 I would never order the fries again, ever.\u00a0<\/p>\n

The first jalapeno popper I had was over-fried and on the mushy side.\u00a0 The tomato-cilantro sauce tasted great though and the popper had a spicy kick to it.\u00a0\u00a0For those out there who\u00a0don\u2019t\u00a0tolerate spicy food my wife said they were very spicy (although I disagreed.)\u00a0 The second popper I tried was fried properly and I enjoyed it much more.\u00a0<\/p>\n

Our total bill came out to around $100 USD and the meal proved to be one of our cheaper meals while in town.\u00a0 Did I mention that eating dinner in Las Vegas can be expensive?\u00a0 From what I read it\u2019s actually the most expensive town to eat at in the United States, so be forewarned.\u00a0 Obviously you can eat at places on the cheap, but don\u2019t expect a foodie experience while doing so.\u00a0\u00a0<\/p>\n

So, the bottom line, would I eat a BLT Burger again?\u00a0 At first I\u00a0enjoyed the burger but ended up having a\u00a0much better American\u00a0Kobe burger at Burger Bar<\/a> later in the trip\u00a0that changed my mind.\u00a0 I\u2019ll be writing about that trip too so don\u2019t fret.\u00a0 I would not go back to BLT Burger for the dinner but would order the Mocha Mudslide again.\u00a0 It was good enough to warrant a dessert trip.\u00a0<\/p>\n

BLT Burger<\/strong>
\n3400 Las Vegas Blvd S
\nLas Vegas, NV 89109-8923
\n(702) 791-7111
\nwww.bltburger.com<\/a><\/p>\n

\"BLT<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

By Todd Barron @ FoodieCuisine.com On our first night in Las Vegas\u00a0we had tickets to the Cirque du Soleil show called Love which is all about the music of The Beatles.\u00a0 My wife and I didn\u2019t have much time between our arrival in town and the show so we opted to eat dinner at BLT […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[5,205],"tags":[175,161,176,163,72,164],"class_list":["post-487","post","type-post","status-publish","format-standard","hentry","category-general","category-reviews","tag-blt-burger","tag-burger","tag-kobe","tag-las","tag-restaurant","tag-vegas"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/487","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=487"}],"version-history":[{"count":5,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/487\/revisions"}],"predecessor-version":[{"id":617,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/487\/revisions\/617"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=487"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=487"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=487"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}