BLT Fish

BLT Fish

Owner

BLT Fish showcases Chef Laurent Tourondel's finesse with technique while highlighting the finest fresh fish. Each customer is treated like a VIP-from the restaurant's three-star service to the complimentary feather-light Cheddar Chive Biscuits with maple syrup spiked butter. Appetizers include Spicy Tuna Tartare with Avocado and American Caviar and Hamachi with Citrus-Herb Vinaigrette. Whole fish, simply grilled with olive oil and sea salt, are available filleted or on the bone. Selections include Belgian Dover Sole, Maine Black Sea Bass, and Nova Scotia Hard Shell Lobster, as well as magnificent Crispy Red Snapper "Cantonese Style". The BLT Fish wine list, divided into aromatic and stylistic categories, offers in-depth selections of varietals that have an affinity for seafood. Since 2005, BLT Fish has continued to provide first-rate seafood in an upscale and stylish environment.

Erin Behan

Citysearch

The Scene
Chef Laurent Tourondel's second eponymous eatery takes on seafood (the first was BLT Steak). The downstairs feels beach-shack casual with wooden booths and a raucous crowd. Upstairs could not be more different, with many diners flexing the corporate card. The bustling, open kitchen anchors one end of the dining room, but the retractable sky light roof is the room's dazzling centerpiece. Service on both levels is perky, and the soundtrack runs from Madonna to jazz.

The Food
The upstairs menu is largely a la carte, however, bits of the seafood shack mentality creep in--notably the complimentary cheesy biscuits. The grilled octopus salad, smokey tendrils drizzled with sweet oil, makes a nice opening though the meaty Dungeness crab salad is overwhelmed by mayonnaise. Revel in the velvety, buttery Chilean turbot; cheaper, but just as pleasing, is the artfully plated citrus sea bass, filleted at the table.