FrontRunners: Market Trend

<< Back to Robb Report, August 2008

The name of BLT Market (www.bltmarket.com) is less a description of the Manhattan venue than a reference to its obsession with seasonal ingredients. But the restaurant, which opened in the summer of 2007 at the Ritz-Carlton New York, Central Park, does have a market component. The wall behind the hostess desk is stocked with Sonoma Syrup Co.’s tangerine-infused simple syrup ($12) and Minus 8 red wine vinegar ($60). While relatively new, BLT Market is not the latest addition to chef Laurent Tourondel’s empire, which includes BLT Steak and BLT Prime in New York. ("BLT" stands for Bistro Laurent Tourondel). In March he opened his first West Coast outlet, BLT Steak Los Angeles (www.bltsteak.com). The bistro is on the Sunset Strip, a short drive from the Santa Monica Farmers’ Market where chef Noah Rosen shops for ingredients.

Photo by Daniel Krieger for the New York Times
Few restaurateurs have made as refined an imprint on New York’s dining scene as Drew Nieporent. In...
Part of a larger renovation at the hotel, the new Le Miyako has added a teppanyaki table...
Placed in different kitchens, chefs will create eight-course menus inspired by local cuisine…
Interactive cooking demonstrations with acclaimed chefs, wine and tequila tastings, and an open-air...
Photograph by Deborah Jones
The Michelin three-star chef is also creating a new signature restaurant for the cruise line…
The bistro is a tribute to the meals prepared by Italian mothers and grandmothers everywhere…
Marcus’ welcomes guests with a globally influenced menu and a modern art-filled setting…
Festivities will include musical performances, bourbon tastings, and meals prepared by some of the...
Photo by Christian Horan
The 26,000-square-foot Nobu Doha dishes out a fusion of Japanese and Arabian Gulf delicacies in...
Photo by Deborah Jones
The heart of Napa’s three-Michelin-star restaurant gets a makeover…