For my birthday, I had to pick the restaurant where Jodi and me would celebrate. I decided to go to BLT Prime that has been on my list for a while. Few years ago, I went to BLT Steaks, their sister restaurant, and I was disappointed: the steaks were overcooked, an issue that was not isolated to just us, but also to the patrons seating close to our table. But, it could have been an off night and it was a different location.

We went there on a Thursday and the place was quite busy. Right away, I saw that it was not the classic steakhouse, but more a contemporary version of it: modern by its decor, its light that allowed us to see our food, as well as the overall feel, although there were lots of businessmen there.

Foodwise, we were there for a treat. At first, they brought us some chicken liver and some toast. I love chicken liver so I dove right in, but thought it was odd to offer it in replacement of the bread basket, because lots of people do not like it.

In fact, it was not at all replacing the bread basket: they brought us some amazing popovers with some butter and salt that were difficult not to resist to.

Popover and butter at BLT Prime in NYC, New York

To start our meal, I decided to order an appetizer. I admit that I hesitated between the crab cake and the grilled double cut smoked bacon; I even thought at some point ordering both, but remembered that it would only be the start of a heavy meal...So, I went for the crab cake that was served with a radish salad and a meyer lemon sauce. It was good, but a bit small for the price ($20) and the ratio crab cake / radish salad was a bit unbalanced in favor of the radish that could have overpowered the entire dish (it was a close call).

Then came our steaks. Jodi decided to go for the 10oz filet mignon that was served with a tiny salad and a bit of steak sauce.

On my side, I went for the cowboy ribeye, a bone-in ribeye that was served in a hot skillet with roasted garlic and some bone marrow. When I saw the bone marrow, I was so happy: I was in fact desperately looking to see if they offered it as an add-on to the steak and did not see any.

Both steaks were delicious and perfectly cooked (medium for Jodi and medium rare for me). For sure, the ribeye was the best: tender, juicy and delightfully fatty, it was even better with the bone marrow that added some fattiness to it. With it, we tried their béarnaise sauce that was quite good.

Bearnaise sauce at BLT Prime in NYC, New York

I should mentioned that I paired my steak with a glass of Pinot Noir L' Umami, 2014, Willamette Valley, Oregon.

Pinot Noir L' Umami, 2014, Willamette Valley, Oregon at BLT Prime in NYC, New York

For sides, we went for the mac and cheese that was ok, missing a bit of creaminess.

As well as onion rings that were delicious: crispy, not greasy and cooked all the way through.

Onion rings at BLT Prime in NYC, New York

Last was dessert. The choice was difficult as they have so many mouth watering options. We finally went for the "banana cream" cream puffs that were served with a caramel praline sauce that was succulent. I simply loved it, but have to admit that I could only eat two of the cream puffs, being full after such a feast.

Well, they also brought us some small brownies that I could not not taste...and I did not regret it!

We had an excellent evening at BLT Prime: the food was delicious and the service on point. This place is definitely an elegant version of a steakhouse. It is a bit pricey, but is worth the trip if you want to celebrate an event or...if money is not an issue...

Enjoy (I did)!

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BLT Prime

I Just Want To Eat!