By Elle McLaughlin
About BLT Steak Restaurants in New York City
In this particular foodie instance, "BLT" does not stand for the classic bacon, lettuce and tomato sandwich, but instead for Bistro Laurent Tourondel, a more meaty but equally appetizing concept.
About
French-born chef Tourondel combines French technique and bistro style with the iconic American steakhouse to create new style classics like blue-cheese tater tots and perfectly formed towers of crispy onion rings served in mini cast-iron cocottes to serve alongside the juicy, high-quality American and Japanese Kobe beef.
History
Tourondel opened his first BLT in New York City in 2004. The success of the first restaurant has led to BLT Steaks in Atlanta, Charlotte, Honolulu, Los Angeles, Miami, Scottsdale, Washington, D.C., and White Plains, as well as in San Juan and Hong Kong, plus BLT Fish and BLT Burger in New York.
Fun Fact
While the carefully prepared steak and creative cocktails are the real draw at the restaurants, the item that causes the most cravings doesn't even appear on the menu--the completely enormous popovers brought to the table before you've even ordered. Golden brown and flecked with Gruyere cheese. Yum.
Menu Item
There is a BLT sandwich on the lunch menu, but it's a little more luxe than your average dinner offering--the ingredients include Kobe beef, foie gras, arugula and roasted tomatoes.
Menu Item
Even the side dishes have a French flair: the creamed spinach is laced with copious amounts of Gruyere and the mushroom choices go way beyond button, with earthy- tasting wild hen-of-the-woods mushrooms.
About the Author:
Author and journalist Elle McLaughlin has been writing about travel and lifestyle topics for magazines since 1994. Always in pursuit of a good story, she has harvested agave in Mexico, made cheese in Vermont and picked grapes in New Zealand. McLaughlin attended the City University of New York, majoring in history and minoring in international relations.
Photo Credits:
Elle McLaughlin
