BLT Fish: Chef Laurent Tourondel is the best thing to happen to the initials BLT since sliced bread. This bi-level Flatiron restaurant offers the best of both worlds, and oceans, with a casual fish shack menu downstairs, and a more sophisticated (translation: expensive) one upstairs. Baskets of potato chips will ease your hunger if you wait it out in the shack, but save room for the cheesy garlic bread served piping hot when you sit down. Eat it up New England-style with a lettuce wedge, tasty lobster roll, and a slice of banana cream pie. Fancier folks prefer the elegant and airy upstairs space where, in typical Tourondel fashion, you build your dinner—start with a fish, add in a sauce, and seal it with a side. Seafood fans love it here; just don’t order the roasted rack of lamb, which the menu kindly points out is “not fish.” |
