All Reader Reviews of...
106 E. 57th St., New York, NY, 10022
nr. Park Ave.
Tuesdays and Wednesdays
By sethgnyc on 3/7/2007
Tuesday and Wednesday are the best nights to go. The crowd is a mix of suits and sophisticated looking women (you'll definitely see someone famous stroll in around 8pm) It's perfect for client dinners. The wine list is solid and for the most part comparable price wise to other steak houses. Definitely get the tuna tartare or the Lobster Cobb Salad. The 14 oz Strip is delicious as is the Skirt Steak Wagyu. Try the Red Wine or Horseradish sauces. If you are deciding on fish then go with the Dover Sole. It is a bit pricey. The potato gratin or mash potatoes is a MUST! As for dessert, go with the peanut butter mouse for dessert. We get it every time. Finally, don't be shocked when you see the bill. This isn't Angelo Maxies.
More like BLT Chopped Steak
By martin_chamois on 1/14/2005
BLT Steak may be a great restaurant. The problem is it is so popular; it does not have to be more than a good restaurant. Huge adoring crowds of patrons are good for the bottom line, but seldom good for the quality of food or service. The portions are huge; the service is good, the quality of the ingredients is good. The problem is until the kitchen and service staff have to work for customers they are on cruise control and BLT will continue to just please not wow people that know great food.
Can not go wrong
By Honor1 on 12/22/2004
Everything is fantastic! The bread will get anybody off adkins and the dessert will get you off weight watchers and both are well worth it. I was there to ask my fiance's father if I could marry her, would go for a romantic dinner and have also sent clients. Good for many occassions.
Something for everyone
By adam on 12/7/2004
Not your typical steak house. The food is inventive but basic. The selection is big enough that even meat eaters will be satisfied. The presentation was first rate and the service was attentive. Notables included the Filet, the brazed short ribs and the veal chop.
For the UES Post-Botox set
By uws101 on 5/30/2004
BLT Steak is neither a steak house nor a chic destination restaurant -- it is lost somewhere in between. This is not the place for an intimate dinner for two. When it got very loud I couldn't even lean across to speak to my date since the tables were far too wide. Being "foreigners" from the Upper West Side, we added the only diversity to the clientele. The food was certainly adequate, but at $40 for an a la carte entree, you'd expect more than adequate. The fawning sommelier, obsequeious manager and vacuous hostesses could not make up for the poor wait service.
By bergepet on 5/9/2004
The excellent experience began when we arrived 30 min. early and were seated immediately. The complementary duck liver mousse was very tasty, the popovers with gruyere divine. Sommeliere made a wonderful recommendation. Crabcake was a dream, but the shredded celery root threatens to overpower it; eat them separately. Tuna tartare was heavenly. NY strip steak was too good to put the nice, tart red wine sauce on. Marinated chilean sea bass created a totally brilliant alchemy with the soy-ginger sauce and parsnip puree. Mushrooms (hen o' the woods, with garlic and butter) and asparagus (char grilled with a little salt) perfectly simple and lovely. Desserts were nice (crepe souffle and lemon meringue) but avoid the greasy little brown discs that come unbidden. Coffee was uninspired. Service was helpful, attentive and appropriately obsequious. Only complaint about the ambience is the noise level.
Not too impressed
By divadeal on 4/23/2004
I take clients out on a regular basis and many are out of towners. I always ask in advance what type of food they prefer. If they say "Steak" I always go to Bobby Vans on either 46th & Park or their new location on E. 54th between Park & Lexington. I must note that I have been to all of the rest. Regardless I decided to try something different and I was not very pleased with the barely warm meat and slow service. Although my clients were happy with their meal I will stick with Bobby Vans who know how to churn out perfect steaks consistently on a daily basis!
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