This restaurant is under new management and is now called Lincoln Restaurant.
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.