Bally's Starting to Prep for Some BLT Steak Sizzle

The BLT Steak takeover of Bally's Steakhouse is back on track after a few design tweaks and a slight pause since their surprise July announcement. The chain includes eleven restaurants in their portfolio, located as diversely apart as New York and Hong Kong. Construction is yet to start, but the overflowing champagne of the famed Sterling Brunch is still an integral part of the makeover and the changes will instantly create a premiere dining destination for this usually overlooked resort.

An antidote to the heavy dark wood design of new Bally's Las Vegas neighbor Drai's, BLT Steak opts for a lighter tone and a modern approach to the steakhouse concept.

Arriving guests will see a subtle, white LED sign simply announcing BLT Steak. Solid walnut herringbone floors lead patrons into the lounge, built with room to accommodate 56, including 13 seated around the inverted question mark shaped bar. Designed with marble slabs and stained wood, the bar will feature three smoked mirror framed TVs and an artfully arranged bottles display.

Walnut is the key color note, alongside mellow woods, amber glows and faux ceiling beams set against an eggshell colored ceiling. The current old-fashioned planters and decorative columns of Bally's Steakhouse will be removed for a sleeker look. Attached to the rear-side of the bar, a glass covered, gold framed gas fireplace looks out on the main room.

The main 7,260-square-foot main dining room fills out with more than 250 seats. The total project can accommodate 389 guests. Banquettes hug walls decorated with wood wall-coverings. Two sets of U-shaped banquette seating arrangements are placed in the center of the space. A private dining room with room for 16 hides behind the bar and also features a framed TV.

The buffet service will be upgraded, but stays in the same location as the current Sterling Brunch layout, with the usual stations designated for salads, carving and desserts.

Weekly blackboard specials will be posted on a metal framed chalkboard, but the restaurant's signature Gruyère-laced dough puffs served before each meal will be a permanent part of the menu. An early 2014 opening is still expected.
· All Coverage of BLT Steak [~ELV~]
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