BLT Fish

The week of dining continued when my LA pal came in and we had dinner at BLT Fish. My inaugural visit to BLT had been at the more casual "Shack" on the townhouse's ground floor. The restaurant had just opened and the upstairs dining section wasn't completed yet. I knew RRR and I had picked a winner when I noticed my neighbor (a former Babbo chef) enjoying dinner with his wife and we enjoyed a great meal.

Since then, chef Laurent Tourondel has received raves for his freshly prepared fish and has quickly expanded the BLT franchise to include BLT Steak, BLT Prime, BLT Market and BLT Burger. You would think he'd be a little BLT'd out at this point...

Mussy and I skipped the appetizers and dove right into the entrees which we enjoyed with a lovely Riesling from BLT's well-rounded wine list (with inflated prices to match). I chose the pine nut crusted Maine sea scallops with sweet pea arugula pesto and Mussy had one of the evening's specials - fluke with fried artichokes.

The scallops were well cooked, perfectly crusted with the pine nut topping and I used the fresh fish to sop up all of the pesto I could fit on my fork. We also shared a side of the grilled asparagus with gremolata and the goat cheese risotto. The risotto was the stand out side here, creamy and rich complete with a few double roasted cherry tomatoes on top to add a bit of sweetness to the dish.

The fish was wonderful and fresh but I was a bit surprised by the high prices of the entrees. I find it difficult to spend over 35 per pound for a two pound fish (the menu states that most fish weighs between two and three pounds each). Who eats two pounds of fish in a sitting? And why the high prices? The cost of shipping in the fish from out of state purveyors?

Judging by the many businessmen who crowded the beautifully decorated minimalist dining room with an open ceiling, they don't have a problem paying over 70 bucks for an entree. I guess BLT Fish is the calorically responsible businessman's steak house?

No knock to Mr. Tourondel but I think next visit, I'll be eating at the "Shack" where it's a little easier on the wallet.