This place was busy -- packed on a Monday night with a line running out the door. And I’m not surprised because it was just that good. Chef Laurent Tourondel has a string of BLT (“B” is for Bistro) around New York and Steak was our choice tonight.
As is always true for great restaurants, the service was inviting and very, very good. The maitre’d was relaxed but professional. The host took us to our seats with welcoming good cheer. Our wait staff was genuinely engaging. Even on the way out, everyone thanked us and wished us bon voyage. Considering the popularity of BLT they certainly had no real impetus to impress us -- but they wanted to, and that makes all the difference.
The meal was spectacular. We led off with an amuse bouche consisting of duck liver pate with a port reduction jelly. Spread on crostini the taste was wonderful. Our first course was shrimp cocktail (four, massive, fresh specimens) and tuna tartare with avocado. In terms of ingredients, the tartare wasn’t anything unusual: sashimi grade tuna, soy-lime dressing, with an avocado base. Tina and I have had this exact combination many times before. And, yet, BLT distinguished itself. Everything was so fresh and alive -- and, atop delicate potato crisps -- incredibly delicious.
Can you guess what our main course was? Chicken? Of course not -- we had two, juicy filet steaks. Tina’s came with blue cheese sauce while I went for the peppercorn. Both sauces accompanied the steaks well. Flavorful but not overpowering (as can be the case for both blue cheese and peppercorn). The steaks were phenomenal; crisp and dark on the surface, tender like butter inside. When a steak is done right it is a magical thing. From this meal I’m pretty sure the chefs are wizards.
We ordered onion rings and parmesan gnocchi for sides. Both were very good but, but now, we’re getting rather full. Their signature “popover’ bread was also taking up a bit of room (no regrets on that, though). We did sneak in a desert: caramelized cheesecake with strawberry-rhubarb compote. We probably should have passed on desert, but it was hard to resist. I guess we’ll just walk a bit more tomorrow to make up for it!
If there was anything I wish could be different it would be main entree portion size. The steaks weighed in at a whopping twelve ounces (half of that would have been enough for me). Appetizers and sides were just right, though, so this is something of a nitpick. Besides, you really can’t complain about getting a whole lot of a great thing.
BLT is now a must-visit restaurant in any city -- certainly this one.
★★★★★
106 E 57th St
New York, NY 10022
(212) 752-7470