Every steakhouse chef should have connections in the meat world. He probably shouldn’t be afraid to cook fish, either.
Anthony Micari, right, the new chef at BLT Steak in White Plains, does both. Micari serves a delicacy no other place in the county (and only one other restaurant, period) offers: 100-Day Dry-Aged Wagyu Ribeye. The steak is presented tableside, then returned to the kitchen, where it is prepared with smoked sea salt and roasted garlic, and sold for $20 an ounce. Micari’s “seafood-centric background” is revealed in daily specials: a watermelon and bluefin tuna sashimi with ginger-melon consommé ($18). Another appetizer standout: Rock Shrimp Ceviche with mango, hearts of palm, and vanilla-habanero mignonette ($16).
Details: 221 Main St, White Plains. 914-467-5500, www.bltsteak.com.
— Jessica Rao