BLT Prime

Best tuna Tartar!!!!! I dream about the tuna tartar. The crispy shallots and cold avocado, fresh tuna, soy citrus sauce is amazing and addictive. Everything is good on the menu. It's impossible to have a bad meal here. The steaks are delicious and of exceptional quality, the pop overs are the best I've had, the chicken pate is addictive, sauces are spectacular! Don't forget dessert it's just as good. Service is excellent and everyone is highly professional and friendly.

NYC Restaurant Week Summer 2024 3 people weekday dinner.Great restaurant week choice - $60 dinner. Good portions, great service. The cocktail menu looked great but I decided on a glass of rosé.The staff is really helpful and mindful of allergies. The popover that came with the table includes a card with their recipe!We all enjoyed our food and the portions were just right. NYC Restaurant Week Summer 2024 items we ordered:Appetizers - burrata, maple braised pork bellyEntrees - pepper crusted flat iron steak, seabassDesserts - chocolate hazelnut mousse, summer peach tarte

This was a great experience overall! I'll start with the reservations process which was easy (same day resy made at around noon for 8:00pm). Peak NYC tourist times in December so I was shocked but so pleasantly impressed! They sat us quickly, waitress was stellar, food was amazing! All the appetizers and bread were great. The popovers were divine and the recipe card you get to keep is a nice touch! The meats and sides were perfectly cooked. The desserts were on point. All our food is pictured and listed. This is a good, reliable, steakhouse that also has other food items. That's the best way I would put it. Definitely better than your average, but not snobby. Wine was great and overall ambiance is great. Gave me a high end local vibe. Not a lot of tourists it seemed which I loved!

We hosted an amazing party for 30 people on the balcony. The entire process of planning, service, and food were amazing. The manager, Tyler Sheridan was so wonderful to work with and made great suggestions, was incredibly accommodating and responded to emails very promptly. Looking forward to our next meal at BLT Prime.

Sometimes it is different if you find something you did not expect. Naturally, there are good restaurants that can offer you steaks, chops and fresh fish. They do exist. And sometimes they try something unique for you to have. That is what happened when we walked into BLT PRIME for dinner. They had a twist to the menu by offering a special Italian Menu for the month. It was a smaller menu than usual with a good variety of things to have.When we stepped inside BLT Prime we knew it would be a nice place to visit. We did not expect we would actually be stepping inside of Rome. This was an experience we did not imagine here in New York.Having spent several weeks in Rome this year we knew what having Italian meals was all about. Fresh. Different. Items not offered in the typical Italian restaurant in the US. It was Italian. So, when we looked at the Italian menu we did not find items that were normal for the US. These were items you only find in Italy.When we were able to sit we were able to start something new. Both menus were brought to us. The usual menu and the Italian one for the time period. We decided to be different and go for the Italian. We wanted to give it a try.First they brought a way to start your cocktail with slices of freshly made bread and a spread of Chicken Liver Pate. Now, for those who always try pate we knew what to expect. Even having chicken liver during the holidays we knew what to expect. But to have this version of Chicken Liver Pate was new. It was fresh and tasty. Just enough to place on the crust and take a bite.It was perfect with an Aperol Spritz, a combination of Aperol, Prosecco and Club Soda. Fresh and refreshing. Perfect to start. We also had a glass of Vermentino, an Italian white wine from Tuscany. Vintage 2016. It also was refreshing and a complement to the pate.From there we were brought to a starter that BLT Prime is known for. The Popovers. These are made by Chef Crooks in-house. There were two. One for each of us. There was even a small card with the cooking recipe attached. Ideal to have and understand if you make it at home. This was freshly made and warm. It is a standard item we might have had from home, but this time there was the addition of gruyere cheese mixed in. This was wonderful. You would want it for breakfast. It was different. And each popover was large enough to share by two individuals. But they bring one popover for each person there. Enjoying a glass of wine was a way to have it.This was the beginning before the appetizers arrived. The first item up was the Prosciutto and Melon. But it was different. This is not as you normally get in New York. This was the way we had it when being in Rome for several weeks. It was purely Roman. It was made of prosciutto from Parma, thinly sliced melon all draped over homemade aged burrata, which is a version of mozzarella but softer and gentler. The prosciutto was seasoned and aged with a gentle taste and flavor. The melon was easy to eat and could have been a dessert itself. As for the burrata, being Italian I could have made this a meal with bread and wine alone.We also had a Carpaccio "Harry's Bar" , a famous location that is based in Venice. Having eaten in Harry's in Venice we knew what to expect. But here at BLT Prime they took it a step further. It is thinly sliced Filet Mignon that is topped with a lemon aioli, parmesan and some black pepper grissini. It even had some watercress that was freshly placed on top. Now, you can get this at a good Italian restaurant, but to have it this way was different. As we finished the appetizers, the entrees arrived. First was the Pappardelle Bolognese. This was fresh and made that day. It was hand-cut as pappardelle is a broader pasta noodle. It was definitely al dente. It was topped with a ragu of beef and rosemary. This is the way it is made in Rome. It is not covered with a red sauce. That is typical at other locations. This version is made as you find it in Rome. It is simply flavored with the ragu that is a good portion of the dish. It is easy to share between two, just as you find it overseas. Next a Breaded Veal Chop. This is a large, fresh piece of veal. It is cooked medium rare. It is moist and tasty. Not over seasoned. Just enough to make you enjoy the veal itself. It is placed upon a lemon-caper relish and a Tonnato Sauce, which combines tuna and anchovies with mayonnaise and garlic to produce a versatile touch to enhance the chop. Even after the meal there is time for a dessert. And a dessert you can share. We asked David, who helped us, his recommendation. It is always good to ask what they might have if they ordered. David recommended the Creme Brulee. It was warm. Fresh and tasty. You could taste the sugar flavor expected with it. The team is excellent. The chef is great. BLT Prime is a place to visit and enjoy. Prices are reasonable for where you are and what you will be offered. There is no rush when inside. BLT Prime is a prime.

Maybe not one for the finest cuts when you think of steakhouses- but BLT was a spur-of-the-moment and tranquil life saver after squeezing in for a 6:30 reservation for 4 at Ricardo's in Harlem and canceling on the spot because of the ratchet atmosphere. Thankfully, these folks here actually fit us in to celebrate my husband's 58th in no time. And compared to where we just walked out from, BLT was so much more up our alley in terms of energy for a Sunday night.Forget that BLT is a steakhouse chain- the front, bar and sitting/'lounge area' gain most, if not all, of the modernish design effort and visual punch. Seating was instant and several wait staff flawlessly worked together. One server brought ginormous popovers (although tasty, looks are everything and these were a turn-off), another server brought our appetizers, another- filled water glasses, etc. The menu has something for every eating lifestyle- (you can eliminate this and that if you want a Vegan meal). My Mom and my husband decided on meat. She, Dominican that we are-wanted her NY Strip well done and my Nuyorican husband had his medium rare. According to hubs, his had a nice char, but the overall product wasn't juicy. Since my daughter began eating seafood after being a Vegan for 4 years, she went straight for a roasted Salmon and grapefruit wedges and I had the Branzino with grilled greens. Both tasty- but small. But hey...It's the sign of the times. To add, we all paired our meals with great, strong cocktailsBetween my mom and my daughter who's visiting for the Holidays- they both liked the experience and hubs and I did too- considering. If you're a full-fledge carnivore and you know your cow well like my husband does, BLT isn't for you. But service is exceptional and those cocktails are packed with strength.

Went here over the holiday weekend with my friend visiting from out of town. Definitely order the tuna tartare and freshly baked popover, which are both insanely delicious.Stay for the outstanding hospitality and immaculate vibes featuring exposed brick and high ceilings. Special shout out to Tyler and Carlos who provided above and beyond service and made the night so incredible!

It's fine. Not quite at the level it used to be in my opinion. Great popovers as always and the homemade butter Is phenomenal. It's the rest of the meal that is a come down. I didn't care for the meatball special and felt sloppy to me. They were out of porterhouse which alsoWas a disappointment. My son got the 10 ounce ribeye which was pretty good, but at 110$ it better be! I wasnt impressed with my cowboy rib eye.

Once I entered the restaurant it felt very warm and inviting. I would go back and take that very special someone for a very nice surprise. That was what experienced once I went there.

Our 'go to ' Steakhouse in the city. Consistently and professionally prepared Steaks and recently new cuts added that we appreciate were done thoughtfully and authentically. Of course the best Tuna Tartare in NYC. I believe I first tried and tasted Tuna Tartare at BLT 57th street the original .We go to BLT whenever we think of the Popovers and Tuna Tartare and Steaks. Also their hen of the woods mushrooms as a side. Only request is their Short-ribs when it gets cold here.