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.