End NEW IN TOWN
FROM LA TO PHX
California-based steakhouse owners bring wood-fired fare to the Esplanade with Flint by Baltaire
BY ALISON BAILIN BATZ / PHOTOS COURTESY OF FLINT BY BALTAIRE
The team behind Los Angeles’ award-winning, contemporary steakhouse Baltaire Restaurant has put down roots in the Valley. Flint by Baltaire, the newest eatery to open in the Esplanade, opened in October and features wood-fired contemporary American fare accented with bold coastal Mediterranean flavors and some Middle Eastern influences. “Originally, we planned on opening a second location of Baltaire, but after spending time eating our way through the Valley, we decided to whip up a new, more causal concept perfect for happy hour, date night or even a bite with the family,” says Tim Hass, general manager of Flint. Housed inside a stunning, twostory indoor-outdoor space overlooking Camelback Road, the 9,400-square-foot restaurant, with seating for more than 250 guests throughout, tempts with midcentury modern decor, natural wood accents, vintage European furnishings and a gleaming exhibition kitchen tucked behind a glass wall. Downstairs, the stylish lounge, main dining room and multiple private event spaces offer a wide variety of unique dining and socializing opportunities. There is also
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a rooftop lounge featuring a fully retractable roof. And in coming months, they will also finish an air-conditioned patio. The menu, which is focused around the wood-fired grill, was developed by chef and partner Travis Strickland, who created the initial steakhouse concept in LA, as well as executive chef Chris Mayo, who will serve as the day-to-day lead in the kitchen. “Many will recognize Chris’ name as he helped open some of the Valley’s best restaurants including, T. Cook’s, The Estate House, J&G Steakhouse and Metro Brasserie,” Hass says. “Most recently he was the corporate chef for Osio Culinary Group in Phoenix.” Strickland’s name will likely also be familiar due to glowing reviews as the original Baltaire has been recognized by USA Today and The Huffington Post for excellence and named by Eater as among the “Best Steakhouses in Los Angeles.” Of particular note on the menu is the whole roasted chicken, which is carved-toorder tableside, as well as the wood-grilled bone marrow. “Imagine you have a friend that is an incredible chef, and he or she invited you over for the backyard barbeque of a lifetime. And that the barbeque also featured shareable dips and spreads paired with freshly wood-fired pita bread, insane cocktails and ambiance to spare. That’s the vibe,” Hass says. The cocktail program is meant to enhance the culinary experience and features eight signature cocktails, including a charred lemon-basil drink with Tito’s Vodka, and a Buffalo Trace beverage featuring Granny Smith apple-infused herbs. There are also more than 160 wines by the glass and bottles and over a dozen beer options. Flint is open Monday through Saturday from 11 a.m. to 10 p.m., and Sunday from 11 a.m. to 9 p.m. 2425 E. Camelback Road, Phoenix; 602.812.4818; www.flintbybaltaire.com.