Outdoor Dining at BLT Steak


This in from the press release:

BLT Steak at The Ritz-Carlton, Westchester
Opens Al Fresco Dining Section

WHITE PLAINS, NY (August 2008) – Just in time for those last warm summer days and nights, BLT Steak, the signature restaurant of acclaimed chef and restaurateur Laurent Tourondel at The Ritz-Carlton, Westchester opened its al fresco dining section.  Lunch, brunch and dinner can now be enjoyed outside.

Outdoor diners can watch the fountains dance at Renaissance Plaza, enjoy the bustle of the downtown and take advantage of the weather while dining with family or friends.  The coveted al fresco dining section, outside the Main Street entrance, will seat 40 people at a time.

“We are excited to introduce our al fresco dining section at BLT Steak,” said Jacqueline Sanders, General Manager of The Ritz-Carlton, Westchester.  “Since opening in December, BLT Steak has quickly become a destination for business and social gatherings, and we’re pleased to offer our guests the option to enjoy the outdoors while dining with us.”

BLT Steak is open for lunch Monday through Friday, from 11:45 a.m. to 2:00 p.m.  Brunch is served Saturdays and Sundays from 11:45 a.m. to 2:30 p.m.  Dinner is Sunday-Thursday from 5:30 p.m. to 10:00 p.m., and Fridays and Saturdays from 5:30 p.m. to 11:00 p.m.

BLT Steak offers valet parking, efficient and professional service, and a five-star dining experience.
Reservations are suggested, and can be made by calling (914) 467-5710.  The restaurant can accommodate groups of two to 30 people.
Some BLT Steak signature dishes include: Tuna Tartare with Avocado and Soy-Lime dressing; Kobe Strip in a Peppercorn sauce; Broiled Maine Lobster, and Spiced Swordfish.  Dessert delicacies include Caramelized “NY” Cheesecake with Melon Syrup, Peach-Blueberry Cobbler and Crêpe Soufflé with Passion Fruit Sauce.

Popular items available exclusively at lunch include a stellar 8-ounce Hamburger with lettuce, tomato, red onion and choice of cheese on a brioche roll, and Tourondel’s signature “BLT” made with grilled skirt steak and foie gras on ciabatta, in addition to the traditional bacon, fresh field greens and tomato.  Both are served with fries, and the BLT is accompanied by steak sauce.  Blackboard specials often include a 10-ounce Japanese Kobe burger ground in-house and topped with caramelized onions and gruyere cheese.

BLT Steak first opened in Manhattan in 2004 as a revolutionary new Modern American Steakhouse and was named one of “the best new restaurants in America” by Esquire Magazine that same year. Following the restaurant’s overwhelming success, sister locations have opened in Washington, DC, and San Juan, Puerto Rico.

Designed by Michael Bagley, BLT Steak integrates traditional elements of a cozy French Bistro with a traditional American steakhouse.  A delightful zinc bar with toffee-colored bar stools blends comfortably with a palette of chocolate browns, offset by golden ambient lighting.  Darks shades of geometrical wood and suede paneling link the bar to the relaxed dining room, complete with Macassar ebony tables, deep caramel-colored banquettes and walnut floors.  The dining room seats 102, while the bar and the lounge accommodate 25.

Honored by Bon Appétit as Restaurateur of the Year in 2007 and by Food & Wine as a Best New Chef in 1997, Tourondel also has received an array of “Best of…” awards from publications that include Esquire, Travel & Leisure, Saveur and Wine Spectator.  Tourondel has changed the approach of fine dining by creating accessible menus prepared with the finest ingredients and presented in a casual, comfortable dining room.  By adhering to his belief that ingredients should be stellar, food simply prepared and service kind and efficient, BLT restaurants have become household names.  With the passion and skill of a French-trained chef, and the sensibility and style of a metropolitan restaurateur, Tourondel has successfully infiltrated the rarified world of New York restaurants and the national dining landscape, much to the delight of critics and diners alike.

The Ritz-Carlton, Westchester Hotel features 118 luxury rooms and sets a new standard for hotels in the market. In addition to BLT Steak, the hotel includes a 10,000-square-foot luxury spa and fitness center; 10,000 square feet of meeting special event space; and a 500-person ballroom.


About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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