BLT Market

Description:

• In the Ritz-Carlton Central Park and across from Park is a perfect setting for the "market" cuisine served here. Other restaurants have chimed in on the market-fresh food trend, but few do it as well. The ingredients change seasonally, sometimes daily, depending on what's fresh at the market. Each month, the menu lists what is peak in that particular season. In November, sunchokes, pumpkin, black cod, bosc pear, chestnut, and a variety of mushrooms were some of the items used in the that day's dishes. Matsutake mushroom and sunchokes could be found in the meaty roasted langoustine appetizer, while the flaky and moist entree of black cod sat atop a delicious celeriac puree. The Bosc pear was used in a perfectly made tart tatin, while chestnuts were found in a floating island accompanied by orange blossom madeleines. Even my cocktail, a spin of the Brazilian caipirinha, displayed seasonal ingredients with the addition of concord grapes. Service is professional and helpful, and the room tries to re-create a rustic, farmhouse-like ambience with water served in milk bottles and an old plow at the restaurant's entrance.

• © Frommer's 2013

Awards:

Frommer's

•  Highly Recommended 2009
•  Highly Recommended 2010