BLT Steak New York
Located in the heart of midtown Manhattan, BLT Steak New York is our flagship restaurant. Our interpretation of the classic steakhouse, coupled with signature style and all-around finesse, results in Modern American Steakhouse.
Enhanced by the richness of Macassar Ebony tables and matching suede booths, BLT Steak combines a bistro ambiance with steakhouse fare. Certified Black Angus or USDA Prime steak are dressed with a selection of sauces, ranging from Bearnaise to Horseradish, and are paired with decadent sides such as Truffled Mashed Potatoes and oversized Onion Rings. Add BLT Steak’s sumptuous selection of fresh seafood, signature salads and blackboard specials and it sets the standard for today’s modern steakhouse.
Our award winning wine list features over 500 wines from around the world including a broad selection of Old World wines from the regions of Burgundy, Bordeaux, Piedmont, Tuscany, Rioja and many more. The list also features verticals of many of the greatest names in California winemaking as well as many up and coming winemakers. We also feature wines from Australia, Argentina, Chile and South Africa.
Executive Chef, Luke Venner
Luke Venner is the executive chef of BLT Steak New York, ESquared Hospitality’s flagship steakhouse. Beginning his career on the West Coast, Chef Venner served as chef de cuisine at Larkspur Restaurant in Vail, Colo. and the Hotel St. Francis in Santa Fe, N.M., in addition to assisting in the opening of Redd Restaurant in Yountville, Calif. as chef de partie. Following his move to the East Coast, Chef helped open Two Steak & Sushi Den in New Hyde Park, NY. He then became the chef de cuisine at Millwright’s Restaurant in Simsbury, Conn., where he played an instrumental role in the concept development and design. Chef Venner’s New England-inspired cuisine was applauded by The New York Times, and Millwright’s was the first restaurant in the Farmington Valley region to receive perfect reviews from every local publication. In 2013, Chef Venner joined ESquared Hospitality to lead the kitchen of BLT Fish and BLT Fish Shack, before taking the helm at BLT Steak New York in 2014, where he continues to take a thoughtful and inspired approach to his cuisine.
Awards & Accolades
The Daily News, April 2004
The New York Times, April 2004
The Daily News, April 2004
Crain’s New York Business, September 2004
Four Diamonds, AAA/CAA
2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012, 2013, 2014
Certificate of Excellence
Trip Advisor, 2014
Best New Restaurant
Esquire, November 2004
One of the Top Eight Steakhouses in the Country
MSN, September 2007
NBCNewYork.com, Golden Local Award, March 2009
Best of Award of Excellence
Wine Spectator, 2009, 2011, 2013, 2014
Award of Unique Distinction
Wine Enthusiast, 2007, 2008