In the 2012 Zagat Survey BLT Prime was awarded
NY’s #1 overall steakhouse experience!
The review boasts that BLT Prime is “Not your run-of-the-mill steakhouse, this high energy Gramercy chop shop dispenses deliciously charred meats in modern digs!
BLT Prime is the newest outlet of Chef Laurent Tourondel's BLT franchise. BLT stands for Bistro Laurent Tourondel and has several outlets in NYC including BLT Steak, BLT Fish, BLT Burger, BLT Bar & Grill, and BLT Prime.
BLT Prime is the most upscale of the three and is commanded by Australian Executive Chef Andrew Matthews who came to New York and worked under Tom Colicchio. Everything is served à la carte and the quality of every dish is exemplary!
When you first sit down a rustic little jar of chicken liver pate is delivered to you on a cutting board with fresh bread! The pate had a nice rich flavor but was also simple and natually sophiscated...so good!
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Next up was their signature Gruyère popovers which were also served to us complimentary. They were oversided, super flakey and buttery and very addictive!
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We then moved on to some oysters and errrr grilled bacon!!! (I'm only a little ashamed because it was sooooo good!)
The oysters were a perfect selection of east coast (blue points) and west coast (kumamoto)! Both varieties had a perfect brisk sea salty taste! I usually dislike the west coast oysters because they tend to be less salty and crisp but these kumamotos were outstanding!
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Next was the bacon....double cut and grilled to perfection, topped with parsley, garlic and sherry vinaigrette...glutenous, yes...delicious, also yes!!
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We lighted it up (slightly) with a baby spinach salad which also featured bacon, sliced button mushrooms, red onion, chopped egg, croutons, maytag blue cheese.
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The star entrees on the menu are of course their USDA prime steaks! Each freshly pulled from their dry-aging room then broiled at 1,700 degrees and lightly seasoned with herb butter. They were precisely seasoned and prepared and were 100% sublime!
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We also shared the LARGEST Idaho Baked Potato I've ever seen, and an order of their insanely buttery onion rings.
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The wine list is also over the top!
We chose a Chateauneuf Du Pape to enjoy with our feast!
The oysters were a perfect selection of east coast (blue points) and west coast (kumamoto)! Both varieties had a perfect brisk sea salty taste! I usually dislike the west coast oysters because they tend to be less salty and crisp but these kumamotos were outstanding!
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Next was the bacon....double cut and grilled to perfection, topped with parsley, garlic and sherry vinaigrette...glutenous, yes...delicious, also yes!!
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We lighted it up (slightly) with a baby spinach salad which also featured bacon, sliced button mushrooms, red onion, chopped egg, croutons, maytag blue cheese.
.JPG)
The star entrees on the menu are of course their USDA prime steaks! Each freshly pulled from their dry-aging room then broiled at 1,700 degrees and lightly seasoned with herb butter. They were precisely seasoned and prepared and were 100% sublime!
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We also shared the LARGEST Idaho Baked Potato I've ever seen, and an order of their insanely buttery onion rings.
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The meal and service were both absolutely flawless! Usually there is something tiny to nitpick but I loved loved loved everything about BLT Prime and I can't wait to go back!
I'm certainly not alone in my love for this restaurant
take a look at the impressive list below
--- More Awards & Accolades ---
Best New School Steakhouse
Gotham Magazine, October 2006
Best Place to Expense a Steak
The L Magazine, December 2006
One of New York’s Top 10 Restaurants
Citysearch New York, February 2006
Best of Award of Excellence
Wine Spectator, 2006, 2008, 2009, 2010
Award of Unique Distinction
Wine Enthusiast, 2007, 2009
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We chose a Chateauneuf Du Pape to enjoy with our feast!
Stayed in Manhattan for 10 days, first trip to New York and managed to get into BLT Prime. The service was exceptional, as was the food! Was one of the highlights of our trip. Couldn't recommend this place highly enough. It was absolutely superb!
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