BLT stands for Bistro Laurent Tourondel. This upscale steakhouse owned by famed chef Laurent Tourondel is located in the stylish Grammercy Park neighborhood in Manhattan. BLT Prime is the third BLT restaurant, following BLT Steak and BLT Fish. Here you will find understated elegance with suede banquettes, zebra wood tables and a dry-aging room customers can view.
The menu is simple, highlighting beef delicacies, such as American Wagyu ribeye with sea salt smoked on the premises. True to Chef Tourondel's French heritage, there are a variety of sauces, like béarnaise or horseradish, to accompany the meat. The menu also includes a few non-beef entrees. An assortment of appetizers, salads, potatoes, vegetables, mushrooms and desserts are available, as is a selection of artisanal cheeses. BLT Prime is open for dinner only seven nights per week. Reservations are recommended.
BLT Prime
111 East 22nd Street
New York, New York 10010
(212) 995-8500
bltprime.com
Quality Meats' interior is upscale and chic with hints of old New York City butcher shops. The large space is filled with warm wood walls, stainless steel and white marble accents. Chef Craig Koketsu purchases all of his meats from top butchers Milton Abeles and Strassburger Meats, with some cuts butchered for the restaurant not available anywhere else.
Chef Koketsu offers plenty of cold seafood options and traditional appetizers to start. Some old and some unique salads are available, such as a roasted beet or pineapple and bleu cheese salad. Sides are a la carte, and you can choose from buttered edamame with mint salt, classic British dish bubble and squeak or corn crème brulee. Among the plethora of meat options you will find veal, seafood and poultry choices. Quality Meats also offers a charcuterie bar, which offers some fairly rare meats such as coppa or bresaola. The restaurant is open for lunch Monday through Friday and dinner seven nights per week. Reservations are recommended.
Quality Meats
57 W. 58th Street
New York, New York 10019
(212) 371-7777
qualitymeatsnyc.com
Owner William Jack Degel has partnered with ranches in Nebraska and Omaha who raise beef according to his specifications. When the beef reaches Uncle Jack's Steakhouse, it is aged for 21 to 28 days in aging boxes before being cooked on 1,800 degree F infrared broilers. The menu is simple, focusing on the beef. Kobe beef that has been hand massaged with sake is a specialty at Uncle Jack's and takes a prime place on the menu. Salads, sides and a handful of "Eclectic Specials" that are unnamed are also available.
The interior is reminiscent of a Kansas City steakhouse in the early 1900's with round banquettes and Tiffany-inspired lamps. The atmosphere evokes casual elegance and the waitstaff are extremely attentive. Uncle Jack's Steakhouse is open for dinner seven nights per week and lunch Monday through Friday. Reservations are suggested.
Uncle Jack's Steakhouse
440 Ninth Avenue
New York, New York 10001
212-244-0005
unclejacks.com
