BLT American Brasserie

We read on Eater that BLT American Brasserie had opened last night so, living about 2 blocks away, we walked over with another couple for dinner.

For their first night, service was quite good. Far fewer of the usual mistakes happened, and staff seemed very eager to do a good job and to ensure that everyone was happy and was having a good time. Our captain (he was dressed in a suit and when I asked him if he was a manager he replied that he was one of four captains in the dining room) checked throughout the dinner to ensure things were going smoothly. At the end of the night, another gentleman in a suit (he didn't say what his role is but I know he was not the GM, as that person had been pointed out to us but we never spoke with him) came over and asked for our feedback.

The food also came out fairly quickly--almost too quickly--but I'd rather have that type of error on opening night than long delays between courses.

So from a service/mechanics standpoint, I thought things went far smoother than normal for a restaurant's opening night.

The menu is somewhat odd--it is almost a stereotype of an outsider's view of what Americans might like to eat. There is sushi, pizza, hamburgers, steak, and meatballs, among others. It was a bit strange but ok.

When I asked what gins they had for a martini, the server did not know and asked "what would you like?" Turned out they did not have any of my three choices (which were Old Raj, Tanqueray Ten, or Plymouth). They had Tanqueray and he commented that they would be getting more spirits in, in a few days. The first attempt was bizarre--I don't know what they put in it but it tasted like pine sol and gin but not Tanqueray. I had a friend (who is an accomplished chef) try it, who made a face and said who knew what was in it but it was bizarre. My partner tasted it who thought maybe the taste was soap residue. We sent it back and the server gladly took it back and apologized and brought another, which was far better. When my friend asked what types of bourbon they had, the waiter did the same thing, asking "What bourbon would you like?" This time they did have what he requested. My partner ordered a caipiroska who said it was fine.

The popovers--LT's famous creation from BLT Steak in NYC--were addicting and wonderful. We even ordered ($2.50) an extra order of 4.

To start, my partner and I both had the Thai soup was was the soup of the night. It was quite good but almost too spicy (and we LOVE spicy food). A friend had the escarole caesar salad and said it was good.

Two of us ordered the "butcher burger" which, in the end, was a competent but otherwise somewhat ordinary burger dressed with blue cheese and bacon. It was perfectly fine but not remarkable. We both ordered ours medium rare and my friend's was cooked that way while mine was more well done with no pink--but given it was opening night I was ok with that and did not send it back. The fries that came with it, to me, were not pleasing and I did not eat mine. They were almost soggy in the middle--they were limp and not crisp. Not sure why; perhaps the oil was not hot enough when they were fried?

My partner ordered the bone in ribeye, which he said was "fine, a little salty." My friend's fiancee ordered the chicken diablo and said it was "nice and moist but under seasoned."

I ordered a Fin du Monde but it was room temperature. Still, I drank some of it and didn't return it because it was fine and on opening night, these things happen.

For dessert, my partner had a trio of sorbets. He said the strawberry and grapefruit flavors were fine but the lemon "tasted funny." The other couple ordered the passion fruit crepe soufflé. They said it was wonderful. They couldn't stop talking about it. HIT!

In the end, I thought the food and menu were fine but unremarkable and the staff was certainly trying 1000%. Here's the problem they are going to confront--as of now, the menu is just too "ordinary" with items like a burger, steak, fish and chips, etc. at fairly high prices that come with fairly ordinary preparations. Our meals came to around $85 per person for what I just described above. At the end of the night, the gentleman in a suit who asked for our thoughts commented that "We want to have a regular comfort food type menu for people who decide they just don't want to cook that night." That's fine, but as I said to him, (IMHO) the price point is too high for that. They need more unusual or "special" items on the menu. People won't spend around $100 p/p for fairly regular type items. If I want sushi or a burger in a single restaurant, I'll go to Hub51 for a more competitive price. BLT has a LOT of seats to fill, and as I said to them, in 6 months after the newness wears off, they're going to have a hard time filling those seats at this price point with their current menu of fairly standard items.

I want this place to succeed; it was so great seeing the room active and bustling. Chef--you are so talented and have a wonderful background in France and New York--give us more than a a fairly ordinary steak and hamburger, even at an American Brasserie. Make interesting American brasserie food!

By the way, they told us they are starting Brunch service today with a brunch menu.

BLT American Brasserie
500 W. Superior St.
Chicago , IL 60610
312-948-8744
http://www.bltamericanbrasserie.com

DutchMuse wrote:In the end, I thought the food and menu were fine but unremarkable and the staff was certainly trying 1000%. Here's the problem they are going to confront--as of now, the menu is just too "ordinary" with items like a burger, steak, fish and chips, etc. at fairly high prices that come with fairly ordinary preparations. Our meals came to around $85 per person for what I just described above. At the end of the night, the gentleman in a suit who asked for our thoughts commented that "We want to have a regular comfort food type menu for people who decide they just don't want to cook that night." That's fine, but as I said to him, (IMHO) the price point is too high for that. They need more unusual or "special" items on the menu. People won't spend around $100 p/p for fairly regular type items. If I want sushi or a burger in a single restaurant, I'll go to Hub51 for a more competitive price. BLT has a LOT of seats to fill, and as I said to them, in 6 months after the newness wears off, they're going to have a hard time filling those seats at this price point with their current menu of fairly standard items.

$85 pp for a couple drinks, appetizer, burger & split dessert? That sounds ridiculously overpriced. This is their first Chicago restaurant, right? Sounds as if they think they're still in NYC.

I find the location interesting as a reflection of how the River North restaurant district continues its growth westward.

Just read this on Metromix (I presume written by the restaurant):


Chef Laurent Tourondel is behind this casual American eatery on the northern edge of River North in the former Brasserie Ruhlman space. He describes it as a little bit of everything for a group that can't agree on what they want to eat: sandwiches, grilled meats, pizzettas, contemporary sushi and a raw bar. "It's very casual," says Tourondel."It's a brasserie, so nothing very fancy. This is kind of like a concept where you can come three or four times a week and not eat the same thing." Weekend brunch brings dishes such as gingerbread challah French toast and steak and eggs with mushrooms. The namesake of New York's popular restaurants BLT Steak, BLT Prime, BLT Fish and others, Tourondel is no longer involved with BLT Restaurant group but is setting out on his own with this new concept. He is also planning to open a location of BLT American Brasserie in New York.

I think our reaction reflects their intent. Now they need to adjust prices.

The prices are shown on the menus on their website.

The burger isn't all that far out of line, by comparison with some the best burgers around. A cheeseburger is $16 at Bandera, and $13 at David Burke's (lunch only).

However, on the BLTAB brunch menu, $16 seems like a lot for eggs any style.