For Jeff’s Birthday Dinner #2, we joined some of Jeff’s friends at BLT Prime. Definitely a more modern take on a traditional steakhouse, BTL Prime offers a great selection of USDA Prime and Certified Black Angus beef along with several sauces and sides. And the 30-foot dry aging room near the front of the restaurant was certainly impressive. I have to say, I think I enjoyed the “extras” – popovers and chicken pate – just as much as the steak!
30-foot dry aging room
Giant Popovers
~What makes these popovers soooo good? Gruyere! BLT Prime hands out a little card with the recipe – I definitely need to try making these at home.~
Chicken Liver Pate
~This chicken pate was delicious! Honestly, I could just eat this with the toasty bread and call it a night.~
Tuna Tartare with Avocado and Soy-Lime Dressing
~I wasn’t sure how tuna tartare would be at a steakhouse, but this app was quite good.~
Filet finished with herb butter (with Béarnaise, not shown)
~I’m not sure there’s much else to say…this is really good steak.~
Rib Eye with Bone Marrow and Roasted Garlic
Profiteroles with Coffee Ice Cream and Chocolate Sauce
~I’m not a huge fan of profiteroles, but the coffee ice cream made these quite a treat.~
43 East 19th St
Craft is Tom Colicchio’s flagship restaurant in New York which received the James Beard Award for Best New Restaurant nationwide in 2002. The menu features many locally sourced ingredients and encourages family-style dining.
We went to Craft for the first time the Tuesday before Thanksgiving – the food was amazing. As you would expect, the food was simply and perfectly prepared.
(Unfortunately, my iPhone pictures did not turn out well due to low lighting.)
To start…
Frisée & Pancetta Salad
~light and citrusy….delicious~
Spinach & Six-Minute Egg Salad
~the six minute egg was cooked perfectly and paired nicely with the fresh bibb lettuce~
Spinach & Six Minute Egg Salad
To follow…(for 3 people)
Roasted Mushrooms
~luckily the waiter offered to bring us a medley since there were too many good choices of mushrooms~
Fingerling Potatoes
~these were so good, they inspired Jeff to recreate the dish over Thanksgiving~
Garlic Risotto
Roasted Halibut
~again, simply prepared and cooked perfectly~
Braised Beef Short Rib
~rich, earthy, and well-seasoned~
28-Day Dry-Aged Sirloin
~this pretty much says it all. served with bone marrow.~
While we didn’t have room for dessert after all this delicious food, Craft sent us home with some pumpkin muffins to enjoy the next day – which we did on our rainy drive to Cleveland.
Pumpkin Muffin