cheri oteri - why i love this place

Comedienne and actress Cheri Oteri has graced both the small and silver screens with her wit and style. After joining famed Los Angeles comedy group The Groundlings in the early 1990s, she was discovered by Saturday Night Live and hired as part as a new cast responsible for the show's resurgence in 1995. After five years, she left to work on a variety of movies, guest starring on several TV series. She recently wrapped up writing a screenplay that she finished between bites of tuna tartare at the raw bar at BLT Steak LA.

How did you discover BLT Steak LA? I love to go out and discover new restaurants. A friend mentioned BLT to me shortly after it opened, and I was immediately impressed with the food, service, and setting. And then when I discovered they had a raw bar as well, I went nuts!

What is your favorite part of the dining experience at BLT Steak LA?
Where do I start? Everything from the food to the dé cor--it's all fantastic! In a way, it reminds me of old Hollywood, but updated. Funny story: a long time ago I used to work at A&M Records, and one of the department heads, who was quite a character, used to hold court there when it was Le Dome, so the space has always intrigued me. Now when I walk into BLT, it feels cozy but open at the same time. I don't know if it's the seating or the lighting, but it's exciting to be there. I love to people watch, and every table affords a great view of both the whole restaurant and the veranda.

Cocktail or Champagne: neither--wine
Red or White: red
Salad or Tuna Tartare: tuna tartare
Filet or Rib Eye: filet
Baked Potato or Parmesan Gnocchi: au gratin!
Crepe Soufflé or Chocolate Chestnut Sundae: chocolate chestnut sundae

If you could treat anyone to dinner at BLT Steak, who would it be?
That's a tough one, because I am always bringing people to BLT. When I think of a place to treat friends from out of town, BLT is the best spot, and it never fails to please! If you are talking celebrity wise, I would say Oprah--although I have a feeling I would appreciate the food more than she would!

Do you consider yourself a foodie?
Well, I really enjoy food and appreciate a well-cooked meal. I work out to support my eating habits! I like to cook at home as well.

What are some of your favorite food memories?
We have an Italian tradition on Christmas Eve called "the night of seven fishes." When I was a kid, I always associated the kind of fish my grandma served with what the older relatives liked, not the younger ones. But I loved the idea of the tradition and getting dressed up for the event, so I've carried on an updated version. Last year, I served miso black cod, yellowtail sashimi, crab cakes, baked potatoes with caviar and salmon roe, and teriyaki salmon, among others--all dishes I consider fun seafood!

What food staples are always in your kitchen?
Arugula, white and red clam sauce, angel hair and linguini pasta, chicken breasts, and sparkling water.

Favorite food and go-to spot?
Since I'm from back east, shellfish was always such a big deal in the summer. I have a hard time finding good places for shellfish out here in LA, and when I do it's usually disappointing. My favorite spot to go to for pasta and crabs is called Carmen Has Crabs, on the Jersey Shore. Nothing beats dipping crabs in the tomato sauce to create that greattasting gravy!

Where did you last go on vacation?
Actually, it was the Jersey Shore. I lost my father recently, and going to the Shore reminds me of vacations as a kid. I have a lot of friends there that I grew up with and who knew my dad, so in a way it was both a vacation and a sentimental journey home.

What can we expect from you next--either on or off screen?
I am directing a movie that starts filming this summer. The location is still in question, but it will be somewhere on the East Coast. I wrote the screenplay also. It will reflect a lot of my childhood memories.

Do you have a motto you follow in relation to food?
Indulgence with discipline. I believe in enjoying the food you like infused with discipline--which can be either smaller portions or, in my case, working out!