Address: 1430 Avenue of the Americas, Sixth Avenue and Central Park South
The Ritz-Carlton New York, Central Park
New York, NY 10019
Telephone / Fax: 212-521-6125 / 212-207-8831
Web site: www.bltmarket.com
From Farm to Table: BLT Market Celebrates Artisanal American Foods
Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Acclaimed chef and restaurateur Laurent Tourondel seamlessly integrates French sensibilities into the hearty constituents of American cuisine at BLT Market in The Ritz-Carlton New York, Central Park.
The market is brought to the table by focusing on fresh, seasonal ingredients available in farmers’ markets, paying particular attention to unusual, wild and locally grown items. Monthly menus and weekly blackboard specials are updated to feature fruits and vegetables that are at their peak of freshness, flavor and natural abundance. In addition to appetizers, pastas, risottos and entrees, the menu features a column listing of monthly peak produce.
Current dishes include remarkable Jumbo Stone Crab Claws in Meyers-Lemon Sauce; Wild Boar Pasta; Bay Scallop Salad with Watercress, Blue Cheese and Walnuts; Braised Lamb Shank with Indian Curry and a stellar Honey-Based Black Cod with Celeriac Puree. The Garlic Bread is to die for and the wine list is organically oriented and superbly chosen. Desserts include Pear Tart Tatin with frangipane and frozen almond milk and Chestnut Floating Island. Tourondel also offers a lovely seasonal selection of Artisanal American cheese from New York’s Mecox Farm paired with Sullivan Street Bakery breads and sweet cream butter from Vermont Butter & Cheese Co. accompanied by sour plums, roasted pears, honey hazelnuts and figs in a port wine reduction.
BLT Market cocktails also mirror the flavors of the season, featuring muddled fresh fruits and vegetables. And even the overworked martini is a massive paragon of perfection. Service is laid-back and benevolent and the room, which was formally home to the posh Atelier, has been redefined with casual elegance and sophistication. The color palette in shades of coffee and cream appears in plush deep chocolate brown banquettes of textured velvet and leather and the wide oak plank floor has been sanded and waxed to a well-worn finish.
BLT Market integrates casual comfort and urban sensibility to create a country chic environment, serving food that is stylish and well executed. The latest venture in a mini-empire that includes BLT Fish, BLT Prime and BLT Burger, BLT Market is located at 1430 Avenue of the Americas in The Ritz-Carlton New York, Central Park, and rates A Major on the Walman Report.
Acclaimed chef and restaurateur Laurent Tourondel seamlessly integrates French sensibilities into the hearty constituents of American cuisine at BLT Market in The Ritz-Carlton New York, Central Park. Tourondel brings the market to table by focusing on fresh, seasonal ingredients available in farmers’ markets, paying particular attention to unusual, wild and locally grown items. Monthly menus and weekly blackboard specials are updated to feature fruits and vegetables that are at their peak of freshness, flavor and natural abundance.
In Tourondel’s native France, visiting a neighborhood farmers’ market is not only a daily activity but a cherished tradition, during which shoppers hand select the freshest ingredients for their family. At BLT Market, he combines this sensibility with his signature new American Bistro cuisine. Tourondel says, “I look forward to the changing seasons and enjoying products while perfect and at their peak. BLT Market encapsulates my vision of what a restaurant should be, and the way in which it should adhere to serving quality, seasonal ingredients.”
In addition to appetizers, pastas, risottos and entrees, menus feature a column listing monthly peak produce. Now, dishes include Heirloom Tomato & Watermelon Salad with Vidalia onion and Westfield sheep milk cheese; Rigatoni with summer squash and Esposito sausage; and Roasted Jamison Farm Lamb Loin with artichoke, gnocchi and minted fava bean purée. Desserts include Peach Tart Tatin with frangipane, black current and frozen almond milk and Chocolate Feuilletine with New York street praline and coffee-Cointreau crème glacée. Tourondel also offers a seasonal selection of artisanal American cheese from New York’s Mecox Farm paired with Sullivan Street Bakery breads and sweet cream butter from Vermont Butter & Cheese Co. accompanied by sour plums, roasted pears, honey hazelnuts and figs in a port wine reduction. BLT Market cocktails also mirror the flavors of the season, featuring muddled fresh fruits and vegetables.
Understanding that much of culinary success can be attributed to integrity and fine ingredients, Tourondel prominently acknowledges his sources for the fine ingredients served at BLT Market. Marc Sarrazin of DeBragga and Spitler provides beef, veal and lamb; Louis Rozzo of F.Rozzo and Sons provides fish; and Rob Kaufman of Murray’s Cheese sources cheese from local farms. Specialty ingredients such as truffles, truffle products and white asparagus are provided by Christopher Poron of Plantin; and foie gras is supplied by Michael Ginor of Hudson Valley Foie Gras.
Designed by Michael Bagley (BLT Steak, BLT Fish and BLT Prime), BLT Market redefines casual elegance and sophistication. The color palette in shades of coffee and cream appears in plush deep chocolate brown banquettes of textured velvet and leather. The wide oak plank floor has been sanded and waxed to a well-worn finish. Design accents include fluted walls, reclaimed wood furniture and antique farm tools. Worn, shabby-chic elements combine with modern chairs and lush fabrics to create an ambience of comfort and grace. BLT Market integrates casual comfort and urban sensibility to create a stylish, country chic environment.
Chef Tourondel commissioned artist Marilyn Sommer to create the vibrant paintings of colorful produce to line the walls of BLT Market. The paintings are a two-dimensional representation in oil-on-canvas of the fresh, seasonal farmers’ market ingredients that adorn the menu. Black and white portraits of BLT Market’s purveyors, captured by photographer Quentin Bacon, are displayed throughout the restaurant.
A seasonal and local mindset is emphasized through menus as well as design. A true market restaurant, BLT Market also features artisanal North American products for sale in a dedicated retail area near the entrance. This unique component reflects the growing interest in knowing where great food comes from and how best to prepare it.
Beautifully displayed on white-washed wood shelves, the selection includes non-perishable food items and housewares hand-picked by Tourondel. Selections include oils and vinegars, syrups, honey and preserves as well as pickles, teas and specialty snacks. A sampling of products includes Lila Jaeger Family olive oil (Napa, CA); Katz and Company Kitchen Line late harvest Zinfandel vinegar and Sonoma Syrup Co. flavored syrups in almond, Eureka lemon, pomegranate, white ginger and tangerine (Sonoma, CA); White Cat Farms popcorn and collectable tin (Hamburg, IL); Hampton Honey Company pure honey with comb (Long Island, NY); butter pickles and pickled green beans from Beth’s Farm Kitchen (Stuyvesant Falls, NY); McClure spicy dill pickles (Brooklyn, NY); Fralinger’s salt water taffy (Atlantic City, NJ); and Raye’s garlic stone ground mustard (Maine). Items for the home include Reston Lloyd brightly colored colanders and custom-made Staub cocottes.
BLT Market is located at 1430 Avenue of the Americas in The Ritz-Carlton New York, Central Park. Dinner served daily, 5:30 pm – 10:00 pm. Lunch served Monday – Friday, 11:30 am – 2:00 pm. Breakfast served daily, 7:00 am – 11:00 am. Brunch served Saturday and Sunday, 11:45 am – 2:30 pm. BLT Market seats 100 in the dining room and 40 on the seasonal patio. The Star Bar is part of The Ritz-Carlton New York, Central Park, and does not feature BLT Market cocktails or menu items. For BLT Market reservations, please call 212-521-6125. Visit www.bltmarket.com for more information.
ABOUT LAURENT TOURONDEL
Honored by Bon Appétit as Restaurateur of the Year in 2007 and by Food & Wine as a Best New Chef in 1997, Tourondel also has received an array of “Best of…” awards from publications that include Esquire, Travel & Leisure, Saveur and Wine Spectator. Tourondel has changed the approach of fine dining by creating accessible menus prepared with the finest ingredients and presented in a casual, comfortable dining room. By adhering to his belief that ingredients should be stellar, food simply prepared and service kind and efficient, BLT restaurants have become household names.
With the passion and skill of a French-trained chef, and the sensibility and style of a metropolitan restaurateur, Tourondel has successfully infiltrated the rarified world of New York restaurants and the national dining landscape, much to the delight of critics and diners alike.
ABOUT BLT RESTAURANT GROUP
BLT Restaurant Group is owned by Jimmy Haber, Laurent Tourondel and Keith Treyball, and comprised of BLT Steak in New York City (2004), Washington, DC (2006) and San Juan, Puerto Rico (2006); BLT Fish (2005), BLT Prime (2005), BLT Burger (2006) and BLT Market (2007) in New York City. Additional locations of BLT Steak are scheduled to open in Los Angeles, White Plains, Dallas, Miami, Scottsdale and Atlanta.
ABOUT THE RITZ-CARLTON NEW YORK, CENTRAL PARK
Within walking distance of Fifth Avenue’s finest shops, boutiques and cultural attractions, the 259-room Mobile Five-Star and AAA Five Diamond Ritz-Carlton New York, Central Park offers traditional luxury; the first stateside La Prairie at
The Ritz-Carlton Spa; a well-equipped fitness center with personal trainers available; a multi-million dollar art collection; afternoon high tea; and the wit and charm of famed bartender Norman.
Date Established: August 2007
Proprietors: BLT Restaurant Group
Executive Chef: Laurent Tourondel
Chef de Cuisine: David Malbequi
Cuisine: Seasonal New American
Hours: Dining Room
Breakfast: 7:00 am – 11:00 am, daily
Lunch: 11:45 am – 2:00 pm, Monday – Friday
Dinner: 5:30 pm – 10:00 pm, daily
Brunch: 11:45 am – 2:30 pm, Saturday and Sunday
Breakfast 7:00 am – 11:00 am, daily
Lunch 11:45 am – 2:00 pm, Monday – Friday
Light fare & cocktails 2:00 pm – 5:00 pm, daily
Dinner 5:30 pm – 10:00 pm, daily
Brunch 11:45 am – 2:30 pm, Saturday and Sunday
Seating: Main Dining Room: 100 seats, Terrace: 40 seats
The Space: Designed by Michael Bagley, BLT Market features a palette in shades of coffee and cream. To enliven this subtle canvas, Tourondel commissioned artist Marilyn Sommer to create a series of vibrant paintings depicting fruits and vegetables. Portraits of BLT Market’s purveyors captured by photographer Quentin Bacon are displayed throughout the restaurant. Other design accents include fluted walls, reclaimed wood furniture and wooden cupboards filled with artisanal products.
Private Events: Capacity is 100 seated, 150 standing.
To book events, contact The Ritz-Carlton New York, Central Park, Special Events at 212-521-6051.
House Policies: Reservations recommended. BLT Market will accept Mastercard, Visa, American Express and Diner’s Club . Wheelchair accessible