BLT Steak at Camelback Inn is brought to you by Chef Laurent Tourondel and is, for the most part, all about American steakhouse classics – except for a few dishes where his French style peeps through, like tuna tartare in an avocado-lime dressing. Weekly specials are scrawled on a large blackboard and highlight Southwestern flavors, made from herbs grown right in the resort’s onsite garden. I was hooked the second one of the restaurant’s gruyere popovers wafted by our table. The pastry-like treats are served at the beginning of each meal and start what always turns into a fantastic dinner: sautéed sole with lemon caper butter, prime short ribs and parmesan gnocchi, maybe even some apple pie with brown butter ice cream for dessert. You can’t go wrong.