BLT Prime
Steak house · Upper East Side ·
Steakhouse serving USDA Prime cuts, popovers, tuna tartare
Steakhouse serving USDA Prime cuts, popovers, tuna tartare
"I observed that BLT Steak recently closed its flagship location after 20 years, joining Ruth's Chris as a high-profile steakhouse shuttering in the current market." - Melissa McCart
"A Velveeta cheese martini — made with cheese-infused vodka, cheese-stuffed olives, pasta shells, brine, vermouth, and a cheese rim — has surfaced at BLT Steak on the Upper East Side and is available during the restaurant’s happy hour from 5 to 8 p.m." - Luke Fortney
"According to Washingtonian, the BLT Prime steakhouse inside the Trump International Hotel had an elaborate “Standard Operating Procedure” for serving Donald Trump a Diet Coke—because he wouldn’t drink alcohol but was so persnickety about soda from a bottle that staff followed a seven-step process. Former executive chef Bill Williamson began reserving a 40-ounce tomahawk ribeye so Trump would have the biggest steak at the table. Trump reportedly always ordered shrimp cocktail, a well-done steak with ketchup, fries, a double order of popovers, and sometimes apple pie or chocolate cake for dessert, and he required a tray of junk food and candy that included Sour Cream & Onion Lay’s; former Trump lawyer Michael Cohen even tried and failed to land a table without a reservation. The feature details how former staffers jumped through hoops to please right-wing VIPs while the hotel’s owner was in the White House." - Gabe Hiatt
"The Wake and Bake is a modern twist on an espresso martini, counteracting coffee jitters with an infusion of calming CBD tincture. The Brugal rum-based drink is filled with cold brew and finished with a flamed orange peel garnish ($16)." - Tierney Plumb
"For moms who want to sleep in, this meaty feast at the downtown steakhouse begins at 3 p.m. and goes until 9 p.m. In addition to regular raw bar selections, warm popovers, and rotating blackboard specials, day-of specials include grilled squid Provençal, a petit filet with a half lobster, and plums with fromage blanc and toasted almonds for dessert." - Tierney Plumb
