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BLT Steak


So that whole economic downturn of the last couple years? Yeah, BLT Steak isn't feeling any ill effects of these supposed tough times. It's packed to the gills all day, everyday. It's a joint where suits, business folk, tourists, and Upper East Siders can all dine in harmony. On our most recent visit, a rainy Tuesday night, there wasn't an empty seat to be had - we had to wait a half hour just for a spot at the bar. If we're in the neighborhood, would we rather get down at Quality Meats? Probably, but no one needs to twist our arm to get us in for a trip to BLT Steak, especially if they're paying.

Let's make one thing crystal clear. While BLT Steak is a fine steakhouse, it's no Infatuation approved, 8.6 rated BLT Prime. There's a huge difference. Besides the location, vibe, and overall quality of experience, BLT Prime uses only dry aged beef. BLT Steak does not. While both use USDA Prime or Certified Angus beef, you can taste the difference when it comes to dry aging. It's that much better. Thankfully, they both serve the same exact popover. Table bread in its single greatest form. Details below.

Chopped Vegetable Salad
Fact. BLT has excellent steaks, but they also have damn good salads and the chopped veggie salad is a personal favorite. Don't sleep on the salad and popover power lunch move. That's a solid meal.Bibb Lettuce Salad

Another high quality salad at BLT, and the mustard dressing is awesome.NY Strip Steak
16oz of (not dry aged) angus beef. Pink on inside, crispy on the outside, and fished with herb butter. You'll have better steaks in your life, but you won't be complaining either.Rib Eye
The signature BLT cut, their fatty, delicious, 22oz bone-in rib eye is always our go-to.Roasted Brussels Sprouts with Bacon
Generally speaking, the sides are solid. You'd be doing yourself a disservice by passing over the sprouts. The Creamed Spinach and Grilled Asparagus are also quite good.

Food Rundown


The single greatest table bread ever – hands down, no contest. These hollow, softball sized treats are warm and doughy on the inside, with a hard pretzel-like shell outside. Served with whipped butter and sea salt, they’re an unbeatable first impression.

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