Modern-day Marie Antoinettes get their fix of haute-farmhouse chic at BLT Market, the newest (and cleverest) New York addition to Laurent Tourondel's ever-expanding BLT franchise. In an artfully rusticated room—think bistro meets barnyard—hung with oversize paintings of produce, meals kick off with scandalously delicious parsleyed garlic bread, fabulous sweet-sour pickles, and heavenly pigs-in-a-blanket. Preaching the regional-seasonal gospel and relying on small local purveyors, the kitchen might indulge diners next in a salad of plump langoustines, white beans, and porcini; tagliatelle cloaked in wild boar ragu; and acacia honey-marinated black cod sided with a silken celeriac purée in a black Staub pot. Desserts push all the right buttons; try the souffléed crêpe in tangerine sauce.
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