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Reviews from nymag.com
Posted by ADGURU on 01/31/2012
So me and the wifey were celebrating our anniversary this past week. Now she was in the mood for steak and I recalled my recent trip to DC where I experienced BLT. That was a great episode for me personally, but couldn't use those exact words for the recent NY dinner. While kudos to the ladies answering the phones as our reservations got mixed up. They had us 45 minutes early. Not a problem as they were more then accommodating. I mean not even a word, all I heard was "yes not a problem, see you then". I'm big on customer service and they definetly get an A. Upon arrival we were seated at our preference (the mez). Stayed away from the loud mouths downstairs and had an intimate/personal dinner. The wait staff was on the money in giving us time to breathe, water, menu's etc...We skipped the app's and ordered 2 rib-eyes with two recommended sides. While the steaks were great, there was still something missing...A bit dry my wife had said. A numerical value would rate them with a 7.5. Moving on to the sides, this is where your taking a risk regardless which restaurant but always need assistance from the wait staff to better your odds. We had the hash browns which were very dry, not flavorfull, and not the right temp. Second side was the stuffed shrooms, again not the flavor I expected. We had explained to the staff our preference but were told you'll love them. Well we didn't. To end the meal we had the donuts. Now this was an easy pick as I had the same at my recent trip. They hit'um out the ballpark. Noting better then warm donuts with chocolate and ice cream. My wife loveddddd them. Now thats a win for all married men. Finally, I'd make another trip to BLT but not as frequent as my other fav spots.
Posted by Anne on 01/18/2012
All the food was delicious and service was amazing! Cocktails were excellent and great choice of wine. Perfect for a special occasion.
Posted by Food Maven on 11/04/2011
I always remeber BLT Steak to be a reliable steakhouse but maybe that was because it was under the old regime. Sorry to say but it has gone down hill. Yes, the salads will big and quite good but the rest of the starters are just good and pricey at that. For the main event this is where they really fall flat. The NY strip will just so so and I wouldn't order the fatty ribeye again. The fish was really average and surprised as it wasn't a complicated dish. Sides of cold mushrooms, stringbeans and potatoes were nothing to get excited about. Furthermore the service should have been better considering the the prices they charge. The bottom line is this....pass on this place as there are just too many other places for the same price with far better food.
Posted by Keith M on 07/10/2011
My wife and I went there for a night out and our time there was spectacular. The server was the Captain of the shift so his knowledge and professionalism was greatly appreciated. We had the Filet Mignon & NY Strip Steaks and both were superb. This place is a little pricey, but after your first bite into your steak you know where your money went. If you are low on funds stay away. Dinner and drinks for 2 was about $250 after tip.
Posted by Phat Girl on 04/22/2011
OMG, I'm on Meat Heaven the only thing to complain about are the potatoes tots & the caesar salad they need a little work but everything else it's so good that it didn't really matter, just order more vegetables they're really delicious...
Posted by Anon on 03/03/2011
over 20 minutes to get the glasses of wine since we ordered them....over 45 minutes waited between salads and the time steaks came out. we sat with empty plates on out table for at least 15 minutes.... steaks were not worth the $45+ price. Now I know why I havent been to BLT in years .....will never go back...spend over $600 for 4 people...waste of a birthdsay dinner.. Least they could have done was comp the dessert for the birthday.
Posted by Anna on 12/02/2010
We were seated for a 6 p.m. dinner for a party of 4. The cheese popovers and chicken liver pate where a huge delight, and thereafter it just went down hill. We had only ordered entrees and sides which took over an hour to serve. The jalepeno mash was watery, the Hen of the Woods were burnt, and the tater tots were probably frozen from some supermarket. The biggest disappointment of the evening was when the Wagyu ribeye arrived. We ordered it "medium," it came out charred on the outside and red in the inside (it should be pink on the inside and not burnt on the outside). The Waguu ribeye was chewier than the porterhouse. At $92 for 10 oz piece of meat, it better melt in your mouth! We had advised the waitress of our disappointment and suggested perhaps there was some mistake and they had pulled the sirloin instead of they Waygu ribeye, as the meat before us was lean and rubbery (ribeye is tender and juicy with some fat). Even when the server placed the dish down he called it "sirloin." Eventually the manager came over upset that we were disappointed (duh?), he reluctantly asked if we would like another piece. When we refused he offered to charge us the regular price of the ribeye; and when we finally sliced into the Waygu ribeye in front of him to demonstrate its quality, there was a huge white muscle running across the steak. It was only then he angrily offer to remove it from the bill, yet there was absolutely no demand from our table for a refund, reduction or replacement! We just wanted to let him know of our disaapointment with the cut of meat since we were all anxious to try it. Oh, and then there was the lectured about how Waygu is NOT Kobe, I think the manager should take a lesson on what is Wagyu and what is Kobe, they are both the same, but breed differently. Funny how they had "KOBE" conspicuously labeled on their menu. He then continued to rant about how they order their meat from the best purveyors in the City. Although that may be true, ordering the best quality of meat and cooking it to pefection is another story. This place is HIGHLY overated and overpriced, and is not even nearly close to being in "steakhouse" range like Benjamins and Mark Joseph. The staff is in dire need of a huge slice of humble pie.