B & L Diner
Restaurant · Midtown West
1262 Broadway, New York, NY 10001
Highlights
Continental classics, tableside service, and Mad Men-era ambiance
Continental classics, tableside service, and Mad Men-era ambiance
"Formerly the Press Club Grill, B&L (from the same owners) is the latest in a string of trendy new-school diners bathing NYC in chrome—like NoMad Diner, just a couple of blocks away. This one feels a little like a costume change, and the low-ceilinged room leans stuffy and corporate. Still, we’re into any place where the tomato soup comes with a grilled cheese on the side, and the nostalgic-leaning comfort food—like a pastrami reuben with kimchi—is all generally satisfying. By all means, get a juicy, comically large footlong hot dog and sit by a window overlooking the pedestrian plaza to people-watch if you happen to need a break in the area. But skip the TV Dinner, served on a metal tray. It might look great on Instagram, but that dry meatloaf isn’t worth the likes. photo credit: Molly Fitzpatrick photo credit: Molly Fitzpatrick photo credit: Molly Fitzpatrick photo credit: Molly Fitzpatrick" - Molly Fitzpatrick
"Between Nomad Diner, Kellogg’s, and now B&L, New York is experiencing a trend of new, slightly-fancier-than-they-need-to-be diners. B&L is in the old Press Club Grill location, and it comes from the same as-seen-on-tv chef: Franklin Becker. Expect pots of Bangs Island mussels, and a turkey-and-pork meatloaf with mushroom gravy that they’re calling (and serving in the style of) “TV Dinner.” " - will hartman
"Franklin Becker’s Press Club Grill flipped this week into another modern diner, this one called B&L Diner." - Emma Orlow
"Top Chef Masters alum and co-founder of mid-aughts lunch spot, Little Beet, Franklin Becker steers the Mad Men-era menu at this restaurant in the Martinique Hotel. Named for the history of the neighborhood — having been home to the New York Times and the New York Herald Tribune — the Press Club Grill serves Continental classics like beef Wellington, Waldorf salad, and chicken Kyiv. Yes, there are steaks, from the 60-day, dry-aged porterhouse to the hanger steak with frites. Don’t miss desserts from pastry chef Sam Mason, a WD~50 alum who co-founded Oddfellows ice cream." - Eater Staff
"Nothing says mid-century decadence like cherries flambéed in liqueur, served tableside with generous scoops of vanilla ice cream. So it’s no surprise that Press Club Grill, Franklin Becker’s homage to the storied steakhouses of the 1950’s, brings back cherries jubilee as part of its classy, classic dessert menu. In pastry chef Romina Peixoto’s playful revival, the cherries jubilee is turned inside out, starting the show with a single, large, whimsically red chocolate cherry, complete with chocolate stem, in a shallow bowl. As the server pours the flaming brandy over the chocolate cherry, the exterior melts into a lavish sauce, revealing scoops of amaretto ice cream inside. Served alongside a pair of buttery almond financiers and generous spoonfuls of brandy and orange zest soaked cherries, this dessert is rich, indulgent, and a guaranteed showstopper. On the menu, Press Club Grill’s cherries jubilee is filed under “Desserts For Two,” but there’s no fault in keeping it for oneself." - Eater Staff, John Tsung
