BLT Steak was the first among a growing number of "B-L-T-eateries" in Manhattan, including the likes of BLT Fish, BLT Prime, BLT Burger and BLT Market. The man behind the eponymous initials, Laurent Tourondel (the "B" in his BLT stands for Bistro), who previously was the chef at Cello, shoots for a modern take on the American steak house with this venture. The dining room, more stylish and welcoming than the dimly lit, wood-paneled meat museums of old, has helped make the restaurant a smashing success since 2004. But not to worry, red meat lovers: Despite the chic digs and the chef's extensive French training, there are plenty of classic cuts to choose from, including the 40-ounce porterhouse for two, the Kobe strip steak (the real deal, from Japan) and the hanger steak, all of which come with your sauce of choice, from Béarnaise to blue cheese or horseradish. Spuds and other sides get the classic à la carte treatment.
The onion rings at BLT Steak seem to glow with some inner light, and picked up one after another and consumed with a word of blessing, they could constitute a religion."
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The Village Voice The New York Times: ** (very good); Crtics' Pick
New York magazine: ** (very good); Critics' Pick
Zagat 2012:25 food rating (very good to excellent)
The Village Voice: Recommended
Reservations suggested. Full bar. Serving lunch Mon-Fri, dinner Mon-Sat. Closed Sun.
BLT Steak was the first among a growing number of "B-L-T-eateries" in Manhattan, including the likes of BLT Fish, BLT Prime, BLT Burger and BLT Market. The man behind the eponymous initials, Laurent Tourondel (the "B" in his BLT stands for Bistro), who previously was the chef at Cello, shoots for a modern take on the American steak house with this venture. The dining room, more stylish and welcoming than the dimly lit, wood-paneled meat museums of old, has helped make the restaurant a smashing success since 2004. But not to worry, red meat lovers: Despite the chic digs and the chef's extensive French training, there are plenty of classic cuts to choose from, including the 40-ounce porterhouse for two, the Kobe strip steak (the real deal, from Japan) and the hanger steak, all of which come with your sauce of choice, from Béarnaise to blue cheese or horseradish. Spuds and other sides get the classic à la carte treatment.
The onion rings at BLT Steak seem to glow with some inner light, and picked up one after another and consumed with a word of blessing, they could constitute a religion."
-
The Village Voice The New York Times: ** (very good); Crtics' Pick
New York magazine: ** (very good); Critics' Pick
Zagat 2012:25 food rating (very good to excellent)
The Village Voice: Recommended
Reservations suggested. Full bar. Serving lunch Mon-Fri, dinner Mon-Sat. Closed Sun.