BLT Steak

the restaurant review

pg52-touondel-gif

One needs to use caution when going to a fusion restaurant—the marriage of counterintuitive culinary traditions often leaves your taste buds in a state of confusion. At BLT Steak, however, Laurent Tourondel, the former chef at seafood standout Cello, has combined two of the great culinary styles: American steakhouse and French bistro. The result is yet another New York steakhouse that should be penciled in to everyone’s shortlist.

As one always should, we started with some cocktails,

To continue reading...

You need to sign in to use this feature. If you don’t have a Risk.net account, please register for a trial.

Sign in
You are currently on corporate access.

To use this feature you will need an individual account. If you have one already please sign in.

Sign in.

Alternatively you can request an indvidual account here: