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Chef Laurent Tourondel Celebrates Spring with New Menu at New York’s L’Amico

Chef Laurent Tourondel Celebrates Spring with New Menu at New York’s L’Amico

The legendary chef is showcasing some light, delicate flavors

Tourondel was also the founding chef of the BLT empire.

Famed chef Laurent Tourondel, whose most recent venues include L’Amico and The Vine, is ready to embark on his latest meu creations for spring time in New York City.

The restaurant collection has unveiled its new seasonal dining and cocktail menus to showcase some delicate, lighter flavors of Italian cuisine that he is known for, given his European background. When speaking with The Daily Meal, Tourondel explained that it was time to lighten up his heavier winter dishes with a lighter touch. “Our burrata on the winter menu incorporated walnuts, leeks and black truffles, which we’ve traded in for spring onions, broccolini, mint and basil to freshen it up a bit and make it more apropos for spring,” he said.

As for what inspires the veteran chef, it’s simple: he’s all about the ingredients. “I’m often inspired by a single ingredient that can complement the rest of a dish. I love showing the range of one thing, and how it can bring out different flavors in others,” he began. “I use fennel in a few of my dishes, for example, because it can be used in so many unique ways – to lighten a salad or with fish. I use it in my new Branzino dish with olives and lemon. It’s a great Mediterranean sort of mélange.”

New items include several lighter crudo dishes such as spiced tuna with Meyer lemon yogurt and charred broccoli sprouts as well as the yellowtail with grated lime, orange confit and sea salt. Vegetarian options include lighter dishes like steamed white asparagus with a farm egg, morels and spring mushrooms as well as the burrata with fava, peas, mint and spring onion vinaigrette. The menu continues to showcase his classic pizza and pasta dishes, also brightening them up with appropriate springtime toppings like zucchini, white mushroom and clams.


When creating any type of seasonal menu, optionality is at the top of Tourondel’s list. “I always like to have a little diversity on my menu, a selection of lighter dishes and also some heartier foods,” he said. “There are days when you want something a little lighter, more refreshing. But then there are days when you want to eat. You want something a little more filling. People should always leave satisfied.”

The cocktail list has also undergone a seasonal transformation, now offering more flavor-filled beverages such as the Un Fizz Italiano made with Montenegro Amarao, lemon lime and Prosecco, as well as the Artichoked crafted with Cynar, Aperol, Boodles Gin and grapefruit.


BLT Steak -- B Forewarned

I am not a beef eater but my GF is and occasionaly she hankers a steak. One of the few restaurants in Washington at which we have never eaten was BLT Steak. Washingtonian rated it as #53 (of 100) in the metro area and I repesct Laurent Tourondel as a chef so we thought we would try it tonight. It has been a long time since we were so disappointed.

The ambiance is that of a sports bar. The bar (which features large screen TVs and a noisy crowd) is separated from the dining area only by the four foot high banquette on which many diners sit. This is not a place for a quiet conversation.

This is the 7th of Laurent Tourondel's mini-chain of restaurants (in New York, Washington, and Puerto Rico). I doubt if he has been to BLT Steak inWashington since it opened, if then. I cannot believe that a chef of his caliber would have allowed our meal to be served or would have eaten it if it was served to him.

The meal begins with a small container of warm chicken liver pate and toasted bread. This is one of the highlights of the meal. It was very good.

Feeling veggie-deprived, my GF and I both ordered a "chopped vegetable salad." The salad was 90% chopped iceberg lettuce, with a few hearts of palm, chopped olives, and cherry tomatoes thrown in. Hardly what either of us expected from the description. They were huge. If you ignore my advice and go to BLT Steak, order one, and share. Neither of us finished even half. This theme of quantity over quality continued. We were given two enormous "signature" popovers. They were too large and by the time you split one, the other was cold.

For an entree, she ordered filet (medium rare). She is petit but it was amusing watching her try to saw her way through the filet with a steak knife. It was cooked medium rare but it was also only medium warm and unexplainably tough. She also ordered a baked potato. It was the largest potato I have ever seen. It would have fed three people easily, if they all like luke-warm potatoes.

I ordered swordfish, hashbrowns, and roasted trumpet mushrooms. The swordfish was luke warm and dripping in lemon juice. I hate lemon juice on seafood. The description did not mention this, the server did not mention this, and I could barely eat it. The hashbrowns were awful. They were put in a small cast iron skillet and, apparently, stuck under the salamander (broiler). The top (crust) was overdone and the inside was raw potatoes. It was also large enough to serve 3-4 easily. The roasted trumpet mushrooms were good but obviously rpoasted in advance and re-heated when ordered. Sauteeing to order would have been a better choice.

During this meal, not one person (including the server) ever asked how it was or if we enjoyed it.

Despite our experience, we forged ahead and ordered dessert. It was described as "blueberry lemon merginue pie." In fact it was a small lemon tart with blueberries on top and a few minature marshmellows that were browned with a torch. And a quenelle of very tart lemon sorbet. It was pretty good.

With the dessert, the server gave us two tiny, very dry, chocolate brownies "compliments of the chef" and the bill ["no hurry"]. She then returned to pick up the check mid-dessert before I had taken out a credit card. I haven't felt so rushed since I last ate at Denny's [whose hash browns, by the way, are far superior to BLT].

Two things are certain: (1) we will never eat at BLT Steak again and (2) someone will post that they ate there and it was the best meal they ever ate. If you go there, I hope your experience will be better. For a $200 meal [before tip], there are very many restaurants in the area that offer better ambiance, better service, and far better food at a comparable price.


BLT Steak -- B Forewarned

I am not a beef eater but my GF is and occasionaly she hankers a steak. One of the few restaurants in Washington at which we have never eaten was BLT Steak. Washingtonian rated it as #53 (of 100) in the metro area and I repesct Laurent Tourondel as a chef so we thought we would try it tonight. It has been a long time since we were so disappointed.

The ambiance is that of a sports bar. The bar (which features large screen TVs and a noisy crowd) is separated from the dining area only by the four foot high banquette on which many diners sit. This is not a place for a quiet conversation.

This is the 7th of Laurent Tourondel's mini-chain of restaurants (in New York, Washington, and Puerto Rico). I doubt if he has been to BLT Steak inWashington since it opened, if then. I cannot believe that a chef of his caliber would have allowed our meal to be served or would have eaten it if it was served to him.

The meal begins with a small container of warm chicken liver pate and toasted bread. This is one of the highlights of the meal. It was very good.

Feeling veggie-deprived, my GF and I both ordered a "chopped vegetable salad." The salad was 90% chopped iceberg lettuce, with a few hearts of palm, chopped olives, and cherry tomatoes thrown in. Hardly what either of us expected from the description. They were huge. If you ignore my advice and go to BLT Steak, order one, and share. Neither of us finished even half. This theme of quantity over quality continued. We were given two enormous "signature" popovers. They were too large and by the time you split one, the other was cold.

For an entree, she ordered filet (medium rare). She is petit but it was amusing watching her try to saw her way through the filet with a steak knife. It was cooked medium rare but it was also only medium warm and unexplainably tough. She also ordered a baked potato. It was the largest potato I have ever seen. It would have fed three people easily, if they all like luke-warm potatoes.

I ordered swordfish, hashbrowns, and roasted trumpet mushrooms. The swordfish was luke warm and dripping in lemon juice. I hate lemon juice on seafood. The description did not mention this, the server did not mention this, and I could barely eat it. The hashbrowns were awful. They were put in a small cast iron skillet and, apparently, stuck under the salamander (broiler). The top (crust) was overdone and the inside was raw potatoes. It was also large enough to serve 3-4 easily. The roasted trumpet mushrooms were good but obviously rpoasted in advance and re-heated when ordered. Sauteeing to order would have been a better choice.

During this meal, not one person (including the server) ever asked how it was or if we enjoyed it.

Despite our experience, we forged ahead and ordered dessert. It was described as "blueberry lemon merginue pie." In fact it was a small lemon tart with blueberries on top and a few minature marshmellows that were browned with a torch. And a quenelle of very tart lemon sorbet. It was pretty good.

With the dessert, the server gave us two tiny, very dry, chocolate brownies "compliments of the chef" and the bill ["no hurry"]. She then returned to pick up the check mid-dessert before I had taken out a credit card. I haven't felt so rushed since I last ate at Denny's [whose hash browns, by the way, are far superior to BLT].

Two things are certain: (1) we will never eat at BLT Steak again and (2) someone will post that they ate there and it was the best meal they ever ate. If you go there, I hope your experience will be better. For a $200 meal [before tip], there are very many restaurants in the area that offer better ambiance, better service, and far better food at a comparable price.


BLT Steak -- B Forewarned

I am not a beef eater but my GF is and occasionaly she hankers a steak. One of the few restaurants in Washington at which we have never eaten was BLT Steak. Washingtonian rated it as #53 (of 100) in the metro area and I repesct Laurent Tourondel as a chef so we thought we would try it tonight. It has been a long time since we were so disappointed.

The ambiance is that of a sports bar. The bar (which features large screen TVs and a noisy crowd) is separated from the dining area only by the four foot high banquette on which many diners sit. This is not a place for a quiet conversation.

This is the 7th of Laurent Tourondel's mini-chain of restaurants (in New York, Washington, and Puerto Rico). I doubt if he has been to BLT Steak inWashington since it opened, if then. I cannot believe that a chef of his caliber would have allowed our meal to be served or would have eaten it if it was served to him.

The meal begins with a small container of warm chicken liver pate and toasted bread. This is one of the highlights of the meal. It was very good.

Feeling veggie-deprived, my GF and I both ordered a "chopped vegetable salad." The salad was 90% chopped iceberg lettuce, with a few hearts of palm, chopped olives, and cherry tomatoes thrown in. Hardly what either of us expected from the description. They were huge. If you ignore my advice and go to BLT Steak, order one, and share. Neither of us finished even half. This theme of quantity over quality continued. We were given two enormous "signature" popovers. They were too large and by the time you split one, the other was cold.

For an entree, she ordered filet (medium rare). She is petit but it was amusing watching her try to saw her way through the filet with a steak knife. It was cooked medium rare but it was also only medium warm and unexplainably tough. She also ordered a baked potato. It was the largest potato I have ever seen. It would have fed three people easily, if they all like luke-warm potatoes.

I ordered swordfish, hashbrowns, and roasted trumpet mushrooms. The swordfish was luke warm and dripping in lemon juice. I hate lemon juice on seafood. The description did not mention this, the server did not mention this, and I could barely eat it. The hashbrowns were awful. They were put in a small cast iron skillet and, apparently, stuck under the salamander (broiler). The top (crust) was overdone and the inside was raw potatoes. It was also large enough to serve 3-4 easily. The roasted trumpet mushrooms were good but obviously rpoasted in advance and re-heated when ordered. Sauteeing to order would have been a better choice.

During this meal, not one person (including the server) ever asked how it was or if we enjoyed it.

Despite our experience, we forged ahead and ordered dessert. It was described as "blueberry lemon merginue pie." In fact it was a small lemon tart with blueberries on top and a few minature marshmellows that were browned with a torch. And a quenelle of very tart lemon sorbet. It was pretty good.

With the dessert, the server gave us two tiny, very dry, chocolate brownies "compliments of the chef" and the bill ["no hurry"]. She then returned to pick up the check mid-dessert before I had taken out a credit card. I haven't felt so rushed since I last ate at Denny's [whose hash browns, by the way, are far superior to BLT].

Two things are certain: (1) we will never eat at BLT Steak again and (2) someone will post that they ate there and it was the best meal they ever ate. If you go there, I hope your experience will be better. For a $200 meal [before tip], there are very many restaurants in the area that offer better ambiance, better service, and far better food at a comparable price.


BLT Steak -- B Forewarned

I am not a beef eater but my GF is and occasionaly she hankers a steak. One of the few restaurants in Washington at which we have never eaten was BLT Steak. Washingtonian rated it as #53 (of 100) in the metro area and I repesct Laurent Tourondel as a chef so we thought we would try it tonight. It has been a long time since we were so disappointed.

The ambiance is that of a sports bar. The bar (which features large screen TVs and a noisy crowd) is separated from the dining area only by the four foot high banquette on which many diners sit. This is not a place for a quiet conversation.

This is the 7th of Laurent Tourondel's mini-chain of restaurants (in New York, Washington, and Puerto Rico). I doubt if he has been to BLT Steak inWashington since it opened, if then. I cannot believe that a chef of his caliber would have allowed our meal to be served or would have eaten it if it was served to him.

The meal begins with a small container of warm chicken liver pate and toasted bread. This is one of the highlights of the meal. It was very good.

Feeling veggie-deprived, my GF and I both ordered a "chopped vegetable salad." The salad was 90% chopped iceberg lettuce, with a few hearts of palm, chopped olives, and cherry tomatoes thrown in. Hardly what either of us expected from the description. They were huge. If you ignore my advice and go to BLT Steak, order one, and share. Neither of us finished even half. This theme of quantity over quality continued. We were given two enormous "signature" popovers. They were too large and by the time you split one, the other was cold.

For an entree, she ordered filet (medium rare). She is petit but it was amusing watching her try to saw her way through the filet with a steak knife. It was cooked medium rare but it was also only medium warm and unexplainably tough. She also ordered a baked potato. It was the largest potato I have ever seen. It would have fed three people easily, if they all like luke-warm potatoes.

I ordered swordfish, hashbrowns, and roasted trumpet mushrooms. The swordfish was luke warm and dripping in lemon juice. I hate lemon juice on seafood. The description did not mention this, the server did not mention this, and I could barely eat it. The hashbrowns were awful. They were put in a small cast iron skillet and, apparently, stuck under the salamander (broiler). The top (crust) was overdone and the inside was raw potatoes. It was also large enough to serve 3-4 easily. The roasted trumpet mushrooms were good but obviously rpoasted in advance and re-heated when ordered. Sauteeing to order would have been a better choice.

During this meal, not one person (including the server) ever asked how it was or if we enjoyed it.

Despite our experience, we forged ahead and ordered dessert. It was described as "blueberry lemon merginue pie." In fact it was a small lemon tart with blueberries on top and a few minature marshmellows that were browned with a torch. And a quenelle of very tart lemon sorbet. It was pretty good.

With the dessert, the server gave us two tiny, very dry, chocolate brownies "compliments of the chef" and the bill ["no hurry"]. She then returned to pick up the check mid-dessert before I had taken out a credit card. I haven't felt so rushed since I last ate at Denny's [whose hash browns, by the way, are far superior to BLT].

Two things are certain: (1) we will never eat at BLT Steak again and (2) someone will post that they ate there and it was the best meal they ever ate. If you go there, I hope your experience will be better. For a $200 meal [before tip], there are very many restaurants in the area that offer better ambiance, better service, and far better food at a comparable price.


BLT Steak -- B Forewarned

I am not a beef eater but my GF is and occasionaly she hankers a steak. One of the few restaurants in Washington at which we have never eaten was BLT Steak. Washingtonian rated it as #53 (of 100) in the metro area and I repesct Laurent Tourondel as a chef so we thought we would try it tonight. It has been a long time since we were so disappointed.

The ambiance is that of a sports bar. The bar (which features large screen TVs and a noisy crowd) is separated from the dining area only by the four foot high banquette on which many diners sit. This is not a place for a quiet conversation.

This is the 7th of Laurent Tourondel's mini-chain of restaurants (in New York, Washington, and Puerto Rico). I doubt if he has been to BLT Steak inWashington since it opened, if then. I cannot believe that a chef of his caliber would have allowed our meal to be served or would have eaten it if it was served to him.

The meal begins with a small container of warm chicken liver pate and toasted bread. This is one of the highlights of the meal. It was very good.

Feeling veggie-deprived, my GF and I both ordered a "chopped vegetable salad." The salad was 90% chopped iceberg lettuce, with a few hearts of palm, chopped olives, and cherry tomatoes thrown in. Hardly what either of us expected from the description. They were huge. If you ignore my advice and go to BLT Steak, order one, and share. Neither of us finished even half. This theme of quantity over quality continued. We were given two enormous "signature" popovers. They were too large and by the time you split one, the other was cold.

For an entree, she ordered filet (medium rare). She is petit but it was amusing watching her try to saw her way through the filet with a steak knife. It was cooked medium rare but it was also only medium warm and unexplainably tough. She also ordered a baked potato. It was the largest potato I have ever seen. It would have fed three people easily, if they all like luke-warm potatoes.

I ordered swordfish, hashbrowns, and roasted trumpet mushrooms. The swordfish was luke warm and dripping in lemon juice. I hate lemon juice on seafood. The description did not mention this, the server did not mention this, and I could barely eat it. The hashbrowns were awful. They were put in a small cast iron skillet and, apparently, stuck under the salamander (broiler). The top (crust) was overdone and the inside was raw potatoes. It was also large enough to serve 3-4 easily. The roasted trumpet mushrooms were good but obviously rpoasted in advance and re-heated when ordered. Sauteeing to order would have been a better choice.

During this meal, not one person (including the server) ever asked how it was or if we enjoyed it.

Despite our experience, we forged ahead and ordered dessert. It was described as "blueberry lemon merginue pie." In fact it was a small lemon tart with blueberries on top and a few minature marshmellows that were browned with a torch. And a quenelle of very tart lemon sorbet. It was pretty good.

With the dessert, the server gave us two tiny, very dry, chocolate brownies "compliments of the chef" and the bill ["no hurry"]. She then returned to pick up the check mid-dessert before I had taken out a credit card. I haven't felt so rushed since I last ate at Denny's [whose hash browns, by the way, are far superior to BLT].

Two things are certain: (1) we will never eat at BLT Steak again and (2) someone will post that they ate there and it was the best meal they ever ate. If you go there, I hope your experience will be better. For a $200 meal [before tip], there are very many restaurants in the area that offer better ambiance, better service, and far better food at a comparable price.


BLT Steak -- B Forewarned

I am not a beef eater but my GF is and occasionaly she hankers a steak. One of the few restaurants in Washington at which we have never eaten was BLT Steak. Washingtonian rated it as #53 (of 100) in the metro area and I repesct Laurent Tourondel as a chef so we thought we would try it tonight. It has been a long time since we were so disappointed.

The ambiance is that of a sports bar. The bar (which features large screen TVs and a noisy crowd) is separated from the dining area only by the four foot high banquette on which many diners sit. This is not a place for a quiet conversation.

This is the 7th of Laurent Tourondel's mini-chain of restaurants (in New York, Washington, and Puerto Rico). I doubt if he has been to BLT Steak inWashington since it opened, if then. I cannot believe that a chef of his caliber would have allowed our meal to be served or would have eaten it if it was served to him.

The meal begins with a small container of warm chicken liver pate and toasted bread. This is one of the highlights of the meal. It was very good.

Feeling veggie-deprived, my GF and I both ordered a "chopped vegetable salad." The salad was 90% chopped iceberg lettuce, with a few hearts of palm, chopped olives, and cherry tomatoes thrown in. Hardly what either of us expected from the description. They were huge. If you ignore my advice and go to BLT Steak, order one, and share. Neither of us finished even half. This theme of quantity over quality continued. We were given two enormous "signature" popovers. They were too large and by the time you split one, the other was cold.

For an entree, she ordered filet (medium rare). She is petit but it was amusing watching her try to saw her way through the filet with a steak knife. It was cooked medium rare but it was also only medium warm and unexplainably tough. She also ordered a baked potato. It was the largest potato I have ever seen. It would have fed three people easily, if they all like luke-warm potatoes.

I ordered swordfish, hashbrowns, and roasted trumpet mushrooms. The swordfish was luke warm and dripping in lemon juice. I hate lemon juice on seafood. The description did not mention this, the server did not mention this, and I could barely eat it. The hashbrowns were awful. They were put in a small cast iron skillet and, apparently, stuck under the salamander (broiler). The top (crust) was overdone and the inside was raw potatoes. It was also large enough to serve 3-4 easily. The roasted trumpet mushrooms were good but obviously rpoasted in advance and re-heated when ordered. Sauteeing to order would have been a better choice.

During this meal, not one person (including the server) ever asked how it was or if we enjoyed it.

Despite our experience, we forged ahead and ordered dessert. It was described as "blueberry lemon merginue pie." In fact it was a small lemon tart with blueberries on top and a few minature marshmellows that were browned with a torch. And a quenelle of very tart lemon sorbet. It was pretty good.

With the dessert, the server gave us two tiny, very dry, chocolate brownies "compliments of the chef" and the bill ["no hurry"]. She then returned to pick up the check mid-dessert before I had taken out a credit card. I haven't felt so rushed since I last ate at Denny's [whose hash browns, by the way, are far superior to BLT].

Two things are certain: (1) we will never eat at BLT Steak again and (2) someone will post that they ate there and it was the best meal they ever ate. If you go there, I hope your experience will be better. For a $200 meal [before tip], there are very many restaurants in the area that offer better ambiance, better service, and far better food at a comparable price.


BLT Steak -- B Forewarned

I am not a beef eater but my GF is and occasionaly she hankers a steak. One of the few restaurants in Washington at which we have never eaten was BLT Steak. Washingtonian rated it as #53 (of 100) in the metro area and I repesct Laurent Tourondel as a chef so we thought we would try it tonight. It has been a long time since we were so disappointed.

The ambiance is that of a sports bar. The bar (which features large screen TVs and a noisy crowd) is separated from the dining area only by the four foot high banquette on which many diners sit. This is not a place for a quiet conversation.

This is the 7th of Laurent Tourondel's mini-chain of restaurants (in New York, Washington, and Puerto Rico). I doubt if he has been to BLT Steak inWashington since it opened, if then. I cannot believe that a chef of his caliber would have allowed our meal to be served or would have eaten it if it was served to him.

The meal begins with a small container of warm chicken liver pate and toasted bread. This is one of the highlights of the meal. It was very good.

Feeling veggie-deprived, my GF and I both ordered a "chopped vegetable salad." The salad was 90% chopped iceberg lettuce, with a few hearts of palm, chopped olives, and cherry tomatoes thrown in. Hardly what either of us expected from the description. They were huge. If you ignore my advice and go to BLT Steak, order one, and share. Neither of us finished even half. This theme of quantity over quality continued. We were given two enormous "signature" popovers. They were too large and by the time you split one, the other was cold.

For an entree, she ordered filet (medium rare). She is petit but it was amusing watching her try to saw her way through the filet with a steak knife. It was cooked medium rare but it was also only medium warm and unexplainably tough. She also ordered a baked potato. It was the largest potato I have ever seen. It would have fed three people easily, if they all like luke-warm potatoes.

I ordered swordfish, hashbrowns, and roasted trumpet mushrooms. The swordfish was luke warm and dripping in lemon juice. I hate lemon juice on seafood. The description did not mention this, the server did not mention this, and I could barely eat it. The hashbrowns were awful. They were put in a small cast iron skillet and, apparently, stuck under the salamander (broiler). The top (crust) was overdone and the inside was raw potatoes. It was also large enough to serve 3-4 easily. The roasted trumpet mushrooms were good but obviously rpoasted in advance and re-heated when ordered. Sauteeing to order would have been a better choice.

During this meal, not one person (including the server) ever asked how it was or if we enjoyed it.

Despite our experience, we forged ahead and ordered dessert. It was described as "blueberry lemon merginue pie." In fact it was a small lemon tart with blueberries on top and a few minature marshmellows that were browned with a torch. And a quenelle of very tart lemon sorbet. It was pretty good.

With the dessert, the server gave us two tiny, very dry, chocolate brownies "compliments of the chef" and the bill ["no hurry"]. She then returned to pick up the check mid-dessert before I had taken out a credit card. I haven't felt so rushed since I last ate at Denny's [whose hash browns, by the way, are far superior to BLT].

Two things are certain: (1) we will never eat at BLT Steak again and (2) someone will post that they ate there and it was the best meal they ever ate. If you go there, I hope your experience will be better. For a $200 meal [before tip], there are very many restaurants in the area that offer better ambiance, better service, and far better food at a comparable price.


BLT Steak -- B Forewarned

I am not a beef eater but my GF is and occasionaly she hankers a steak. One of the few restaurants in Washington at which we have never eaten was BLT Steak. Washingtonian rated it as #53 (of 100) in the metro area and I repesct Laurent Tourondel as a chef so we thought we would try it tonight. It has been a long time since we were so disappointed.

The ambiance is that of a sports bar. The bar (which features large screen TVs and a noisy crowd) is separated from the dining area only by the four foot high banquette on which many diners sit. This is not a place for a quiet conversation.

This is the 7th of Laurent Tourondel's mini-chain of restaurants (in New York, Washington, and Puerto Rico). I doubt if he has been to BLT Steak inWashington since it opened, if then. I cannot believe that a chef of his caliber would have allowed our meal to be served or would have eaten it if it was served to him.

The meal begins with a small container of warm chicken liver pate and toasted bread. This is one of the highlights of the meal. It was very good.

Feeling veggie-deprived, my GF and I both ordered a "chopped vegetable salad." The salad was 90% chopped iceberg lettuce, with a few hearts of palm, chopped olives, and cherry tomatoes thrown in. Hardly what either of us expected from the description. They were huge. If you ignore my advice and go to BLT Steak, order one, and share. Neither of us finished even half. This theme of quantity over quality continued. We were given two enormous "signature" popovers. They were too large and by the time you split one, the other was cold.

For an entree, she ordered filet (medium rare). She is petit but it was amusing watching her try to saw her way through the filet with a steak knife. It was cooked medium rare but it was also only medium warm and unexplainably tough. She also ordered a baked potato. It was the largest potato I have ever seen. It would have fed three people easily, if they all like luke-warm potatoes.

I ordered swordfish, hashbrowns, and roasted trumpet mushrooms. The swordfish was luke warm and dripping in lemon juice. I hate lemon juice on seafood. The description did not mention this, the server did not mention this, and I could barely eat it. The hashbrowns were awful. They were put in a small cast iron skillet and, apparently, stuck under the salamander (broiler). The top (crust) was overdone and the inside was raw potatoes. It was also large enough to serve 3-4 easily. The roasted trumpet mushrooms were good but obviously rpoasted in advance and re-heated when ordered. Sauteeing to order would have been a better choice.

During this meal, not one person (including the server) ever asked how it was or if we enjoyed it.

Despite our experience, we forged ahead and ordered dessert. It was described as "blueberry lemon merginue pie." In fact it was a small lemon tart with blueberries on top and a few minature marshmellows that were browned with a torch. And a quenelle of very tart lemon sorbet. It was pretty good.

With the dessert, the server gave us two tiny, very dry, chocolate brownies "compliments of the chef" and the bill ["no hurry"]. She then returned to pick up the check mid-dessert before I had taken out a credit card. I haven't felt so rushed since I last ate at Denny's [whose hash browns, by the way, are far superior to BLT].

Two things are certain: (1) we will never eat at BLT Steak again and (2) someone will post that they ate there and it was the best meal they ever ate. If you go there, I hope your experience will be better. For a $200 meal [before tip], there are very many restaurants in the area that offer better ambiance, better service, and far better food at a comparable price.


BLT Steak -- B Forewarned

I am not a beef eater but my GF is and occasionaly she hankers a steak. One of the few restaurants in Washington at which we have never eaten was BLT Steak. Washingtonian rated it as #53 (of 100) in the metro area and I repesct Laurent Tourondel as a chef so we thought we would try it tonight. It has been a long time since we were so disappointed.

The ambiance is that of a sports bar. The bar (which features large screen TVs and a noisy crowd) is separated from the dining area only by the four foot high banquette on which many diners sit. This is not a place for a quiet conversation.

This is the 7th of Laurent Tourondel's mini-chain of restaurants (in New York, Washington, and Puerto Rico). I doubt if he has been to BLT Steak inWashington since it opened, if then. I cannot believe that a chef of his caliber would have allowed our meal to be served or would have eaten it if it was served to him.

The meal begins with a small container of warm chicken liver pate and toasted bread. This is one of the highlights of the meal. It was very good.

Feeling veggie-deprived, my GF and I both ordered a "chopped vegetable salad." The salad was 90% chopped iceberg lettuce, with a few hearts of palm, chopped olives, and cherry tomatoes thrown in. Hardly what either of us expected from the description. They were huge. If you ignore my advice and go to BLT Steak, order one, and share. Neither of us finished even half. This theme of quantity over quality continued. We were given two enormous "signature" popovers. They were too large and by the time you split one, the other was cold.

For an entree, she ordered filet (medium rare). She is petit but it was amusing watching her try to saw her way through the filet with a steak knife. It was cooked medium rare but it was also only medium warm and unexplainably tough. She also ordered a baked potato. It was the largest potato I have ever seen. It would have fed three people easily, if they all like luke-warm potatoes.

I ordered swordfish, hashbrowns, and roasted trumpet mushrooms. The swordfish was luke warm and dripping in lemon juice. I hate lemon juice on seafood. The description did not mention this, the server did not mention this, and I could barely eat it. The hashbrowns were awful. They were put in a small cast iron skillet and, apparently, stuck under the salamander (broiler). The top (crust) was overdone and the inside was raw potatoes. It was also large enough to serve 3-4 easily. The roasted trumpet mushrooms were good but obviously rpoasted in advance and re-heated when ordered. Sauteeing to order would have been a better choice.

During this meal, not one person (including the server) ever asked how it was or if we enjoyed it.

Despite our experience, we forged ahead and ordered dessert. It was described as "blueberry lemon merginue pie." In fact it was a small lemon tart with blueberries on top and a few minature marshmellows that were browned with a torch. And a quenelle of very tart lemon sorbet. It was pretty good.

With the dessert, the server gave us two tiny, very dry, chocolate brownies "compliments of the chef" and the bill ["no hurry"]. She then returned to pick up the check mid-dessert before I had taken out a credit card. I haven't felt so rushed since I last ate at Denny's [whose hash browns, by the way, are far superior to BLT].

Two things are certain: (1) we will never eat at BLT Steak again and (2) someone will post that they ate there and it was the best meal they ever ate. If you go there, I hope your experience will be better. For a $200 meal [before tip], there are very many restaurants in the area that offer better ambiance, better service, and far better food at a comparable price.


BLT Steak -- B Forewarned

I am not a beef eater but my GF is and occasionaly she hankers a steak. One of the few restaurants in Washington at which we have never eaten was BLT Steak. Washingtonian rated it as #53 (of 100) in the metro area and I repesct Laurent Tourondel as a chef so we thought we would try it tonight. It has been a long time since we were so disappointed.

The ambiance is that of a sports bar. The bar (which features large screen TVs and a noisy crowd) is separated from the dining area only by the four foot high banquette on which many diners sit. This is not a place for a quiet conversation.

This is the 7th of Laurent Tourondel's mini-chain of restaurants (in New York, Washington, and Puerto Rico). I doubt if he has been to BLT Steak inWashington since it opened, if then. I cannot believe that a chef of his caliber would have allowed our meal to be served or would have eaten it if it was served to him.

The meal begins with a small container of warm chicken liver pate and toasted bread. This is one of the highlights of the meal. It was very good.

Feeling veggie-deprived, my GF and I both ordered a "chopped vegetable salad." The salad was 90% chopped iceberg lettuce, with a few hearts of palm, chopped olives, and cherry tomatoes thrown in. Hardly what either of us expected from the description. They were huge. If you ignore my advice and go to BLT Steak, order one, and share. Neither of us finished even half. This theme of quantity over quality continued. We were given two enormous "signature" popovers. They were too large and by the time you split one, the other was cold.

For an entree, she ordered filet (medium rare). She is petit but it was amusing watching her try to saw her way through the filet with a steak knife. It was cooked medium rare but it was also only medium warm and unexplainably tough. She also ordered a baked potato. It was the largest potato I have ever seen. It would have fed three people easily, if they all like luke-warm potatoes.

I ordered swordfish, hashbrowns, and roasted trumpet mushrooms. The swordfish was luke warm and dripping in lemon juice. I hate lemon juice on seafood. The description did not mention this, the server did not mention this, and I could barely eat it. The hashbrowns were awful. They were put in a small cast iron skillet and, apparently, stuck under the salamander (broiler). The top (crust) was overdone and the inside was raw potatoes. It was also large enough to serve 3-4 easily. The roasted trumpet mushrooms were good but obviously rpoasted in advance and re-heated when ordered. Sauteeing to order would have been a better choice.

During this meal, not one person (including the server) ever asked how it was or if we enjoyed it.

Despite our experience, we forged ahead and ordered dessert. It was described as "blueberry lemon merginue pie." In fact it was a small lemon tart with blueberries on top and a few minature marshmellows that were browned with a torch. And a quenelle of very tart lemon sorbet. It was pretty good.

With the dessert, the server gave us two tiny, very dry, chocolate brownies "compliments of the chef" and the bill ["no hurry"]. She then returned to pick up the check mid-dessert before I had taken out a credit card. I haven't felt so rushed since I last ate at Denny's [whose hash browns, by the way, are far superior to BLT].

Two things are certain: (1) we will never eat at BLT Steak again and (2) someone will post that they ate there and it was the best meal they ever ate. If you go there, I hope your experience will be better. For a $200 meal [before tip], there are very many restaurants in the area that offer better ambiance, better service, and far better food at a comparable price.


Watch the video: Laurent at Café Royal - Interview with Executive Chef Laurent Tourondel (December 2021).