BLT Steak - Waikiki Restaurant - Honolulu, HI | OpenTable
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BLT Steak - Waikiki
BLT Steak - Waikiki

BLT Steak - Waikiki Details

  • Dining Style: Casual Elegant
  • Website: http://www.bltsteak.com
  • Email: info@bltsteakwaikiki.com
  • Phone: (808) 683-7440
  • Hours of Operation: Dinner: Sunday - Thursday: 5:30pm - 10:00pm, Friday - Saturday: 5:30pm - 11:00pm
  • Payment Options: AMEX, Diners Club, Discover, JCB, MasterCard, Visa
  • Cuisine: Steakhouse
  • Executive Chef: Johan Svensson
  • Dress Code: Business Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Bar Dining, Bar/Lounge, Non-Smoking Restaurant, Patio/Outdoor Dining, Private Room, View
  • Private Party Facilities: BLT Waikiki offers a Private Dining Space which seats up to 24 guests (and 40 standing) comfortably and can expand to even more with use of our beautiful adjoined patio.
  • Private Party Contact: Cy Carnate (808) 683-7440

Getting there

  • Parking: Valet
  • Parking Details: Complimentary Valet Parking
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A word from BLT Steak - Waikiki
BLT brings its signature culinary style and impeccable French technique to Honolulu’s famed Waikiki Beach. BLT Steak elevates the classic American steakhouse with signature style, French influence and all-around finesse. The menu offers prime cuts of beef, fresh seafood, a wide variety of tempting side dishes and classic American desserts. Regional blackboard specials feature local fish, local produce and a number of raw bar selections. Continued
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BLT Steak - Waikiki
4.4
150 $50 and over restaurant
Awards voted by OpenTable diners
  • Diners' Choice WinnerNotable Wine List
Featured Reviews
  • "Food was good as always. This was my third visit and not disappointed. Filet was good - maybe a little charred on the ou..."
    Dined on 5/22/2013
  • "Saturday was the second time we dined at BLT. The Food is wonderful. However, the fact that you chose to recognize the p..."
    Dined on 5/20/2013
  • "Very interesting cocktails and dinner was excellent! Blue cheese tater tots a big hit..."
    Dined on 5/19/2013

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