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Co-founded by French chef Laurent Tourondel, the BLT brand has spread across the globe, establishing mega-eateries everywhere from Vegas to Hong Kong. This restaurant represents the first endeavor sans LT himself (he split off from the group in spring 2010). The two-floor space inside the financial district’s W Hotel is impersonal and corporate--somewhere you'd take a client to fuel up before pitching a deal. The uninspired menu zeros in on hulking, meaty entrees, including steaks, chops, and chicken. Buzzing around them are tasty, lighter options like a peppery spaghetti simply dressed in pecorino and fresh green onion and some dishes borrowed from other BLT repertoires. One standout: a prim cube of tuna tartare settled atop a tray of crushed ice that keeps the fish refreshingly cool. Daily specials beckon with offerings like curried mussels on Mondays and a Greek-style daurade on Fridays. Given the nearly barren culinary offerings of lower Manhattan, BLT Bar and Grill offers Wall Streeters some decent pub-style dining, but it’s unlikely to lure anyone else all the way downtown. — Edna Ishayik

Deviled eggs, $5; tuna tartare, $16; spaghetti, $17; BLT Burger, $16