At Cello, the elegant townhouse on the Upper East Side, he amassed a series of stellar accolades, which propelled him into the public eye. When the restaurant closed its doors, Tourondel continued to create – penning a cookbook, Go Fish, and opening BLT Steak in 2004. The modern American Steakhouse garnered so much praise that he was bound to expand. Expand he did, creating BLT Fish, BLT Prime, BLT Burger, BLT Steak in Washington D.C. and Puerto Rico, and the nascent BLT Market at The Ritz-Carlton New York, Central Park.
With the passion of a French-trained chef and the style of a cosmopolitan restaurateur, Tourondel’s BLT restaurants continue to make their mark on the restaurant scene.
Amuse bouche – Liver terrine
Amuse bouche – “cheese bread”
Amuse bouche – “charcuterie”
Bread service – gruyere cheese popovers with homemade butter and sea salt
Crab cake with celery mayonnaise
Wagyu beef carpaccio
Grilled double cut bacon
Jumbo lump crab cocktail
Tuna tartar, avocado, soy-lime dressing
Roasted beets, gorgonzola and apples
Braised Short Ribs
Lemon-Rosemary Chicken
Prime Bone-In Rib Eye 22 oz
Potato gratin
Leek Hash Brown
Creamed spinach
Mac-n-cheese
Roasted tomatoes
Hen of the woods mushrooms
Mashed potatoes
Onion rings
Peanut Butter Chocolate Mousse, Banana Ice Cream
Crepe soufflé, passion fruit sauce
Chocolate cookies
Strawberry sundae layered with baked meringue
