By Maxine Albert
Master chef Amy Eubanks executes Laurent Tourendel’s inspirations perfectly in this flatiron seafood restaurant. You’re bound to have a unique experience in this elegant townhouse. A sky lit upstairs with retractable glass roof provides a sophisticated environment to savor the seafood specialties. A large open kitchen allows guests to see the food being prepared and revel in the luxurious sauces created to compliment each dish. The more casual downstairs resembles a New England fish shack.
An acclaimed favorite of foodies and seafood aficionados, BLT Fish serves only the highest quality, freshest fish and produce, with the highest quality ingredients. Close attention is paid to pairings, so everything compliments each other. The formula is a holy trinity of fresh fish, seasonal vegetables and sauces. A host of line-caught fish from around the world like wild Alaskan Halibut and New Zealand pink snapper are offered. Then drizzle melt in your mouth seasonal sauces like tomato-extra virgin olive oil and lemon caper brown butter over your catch. Finally, select from delicious side dishes like pommes croquettes and grilled jumbo asparagus and – Voila – you get an exceptional seafood journey.
The wait staff is friendly, super knowledgeable and eager to recommend. I found this to be a definite perk of the place; there’s no rushing to take your order and get you out quickly as happens in so many places. You get a sense that the people who work here are really proud of the restaurant and the cuisine it offers and genuinely want you to enjoy the food and have a good time. It definitely adds to the ambiance when there are smiling faces, servers and diners alike.
Our waiter recommended the Cantonese red snapper, the chef’s signature dish and it was superb. It arrives whole and was paired with haricot verts and hen of the woods mushrooms. Grilled to perfection branzino with Tuscan kale and crème fraiche is a definite winner.
The creative combination of hamachi with grapefruit marmalade golden beets and avocado left a delicious tang on my tongue.
Slow poached Maine lobster, celery root puree, figs, crispy shitake and apples, was quite tasty and the flavors synthesized amazingly. Whole roasted Belgian Dover sole literally melted in my mouth. Santa Barbara sea urchin risotto, so perfectly done - with just the right amount of luscious bonito oil and togarashi was pure artistry.
For those diners who are seeking a “not fish” option the chef provides roasted chicken or grilled strip steak. Be forewarned however; the seafood here is so delectable, you might just convert.
