BLT American Brasserie



From famed French chef Laurent Tourondel, BLT mixes a throwback '20s Euro vibe (red velvet chairs, art deco murals) with updated takes on steak frites (w/ peppery Cognac-shallot marmalade) and brick chicken "Diablo" (rosemary confit lemon crumbs & mustard tarragon jus), plus brick-oven pizzetas and a raw bar slinging everything from oysters to stone crab claws, not to be confused with the stone crab clause, which lets Phillips stay home when he's grouchy.