FrontRunners: Market Trend

<< Back to Robb Report, August 2008
  • The Editors

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.

From Around the Web...
Washington, D.C., has one of the country’s hottest culinary scenes. Here are our editor’s picks…
Go behind the scenes with Twin Farms’ new cooking suite experience…
In the heart of Los Angeles, P.Y.T. serves up a fresh vegetable-driven approach to modern cuisine…
Culinary adventures for every gastronome…
Washington, D.C., is defining a new mid-Atlantic cuisine…
Chefs Chris Lanter and Aaron Siegel bring sassy Southern cuisine to Colorado…
Get a peek inside Eneko at London’s One Aldwych hotel…
Hearty, innovative, and updated traditional Southern fare is in delicious demand…
The best places to brunch across the land this holiday season…
Embrace gluten at the holidays with these special loaves…