What To Eat

What To Eat at BLT American Brasserie, Open Now

Chef meets partner, chef and partner open many restaurants, chef feels sidelined, everybody sues everybody… we have to admit that we didn’t pay that much attention to the saga of chef Laurent Tourondel and the BLT restaurant group at the time, because these things are always happening, and in this case, they happened in New York. But in the end Tourondel won the rights to the BLT name from ex-partner Jimmy Haber, and so the BLT American Brasserie which has now opened in the former Brasserie Ruhlmann (which was also related to pre-lawsuit BLT) space in Streeterville comes with the pedigree of the chef side, more than the business side, which makes it much more interesting as a Chicago outpost of a New York place. The interior has been spiffed up by Jordan Mozer (of Vivere and other places fame); the menu is of the Something For Everyone School, ranging from steak and burgers to sushi rolls to “pizzetta,” so execution will be the real question here. Still, any place that has hen of the wood mushrooms as a side has some ambition. They opened quietly over the weekend, but the Grand Opening Celebration is tomorrow night. Here’s what to eat at BLT American Brasserie.

SALADS & STARTERS

ESCAROLE CAESAR SALAD 11
escarole, parmesan crouton, egg, caper, parsley
GARDEN VEGETABLE CHOPPED SALAD 12
mixed lettuce, tomato, cucumber, corn, onion, beet, avocado, olive
ROCK SHRIMP & AVOCADO SALAD 16
citrus, watercress, heart of palm, marinated mushrooms
ASIAN CALAMARI SALAD 13
shredded cabbage, carrot, avocado, mixed herbs, spicy citrus-guava dressing
ROASTED BEET & GOAT CHEESE SALAD 13
cured duck, humboldt fog, pear, spiced caramelized walnuts
GRILLED CHICKEN SALAD COBB-STYLE 14
tomato, egg, avocado, crouton, asparagus, corn, bacon, blue cheese dressing
BIGEYE TUNA TARTARE 16
avocado, crispy shallot, soy-yuzu vinaigrette
SPINACH & MUSHROOM DIP 10
mushroom duxelle & wilted spinach dip, fontina cheese, corn chips
SOUP OF THE DAY 8
made with market fresh ingredients

BURGERS & SANDWICHES
served with hand-cut fries & apple vinegar coleslaw

BUTCHER BURGER 16
7 peppercorn, blue cheese, caramelized onions, bacon & mushrooms
HERITAGE TURKEY BURGER 14
ground dark & white meat, fresh herbs, cucumber, spicy yogurt
VEGGIE BURGER 13
fresh vegetables, brown rice & quinoa, black beans, avocado, tomato, fresh herbs
FRENCH DIP SANDWICH 16
shaved prime rib, caramelized onions, fontina, french baguette, horseradish
WI CAPITAL LAGER BATTERED FISH & CHIPS 14
chatham cod, zesty tartar sauce, red onion, watercress & old bay fries
BLT SANDWICHDELUXE” 15
taleggio cheese, applewood bacon, heirloom tomato, truffle paste
FROM THE GRILL
THAI SKIRT STEAK SALAD 24
prime beef, green papaya, mango, glass noodles, avocado, thai basil, peanut
STEAK FRITE A “L’ECHALOTTE” 26
grilled hanger steak, peppery cognac-shallot marmalade, hand-cut fries
NEW YORK STRIP 14oz 34
grilled strip loin, jojo pickled jalapeño chimichurri
CENTER-CUT FILET MIGNON 12oz 36
5 peppercorn crusted beef tenderloin, green oak, homemade boursin
BONE-IN RIBEYE 22oz 42
grilled ribeye steak, smoky BBQ bearnaise
BRICK CHICKEN DIABLO 21
chili-broccoli rabe, rosemary-confit lemon crumbs, mustard-tarragon jus
VEAL & PORK RICOTTA MEATBALLS 22
garlicky tomato sauce, rosemary polenta, pecorino, rustic country bread
BARBECUE BABY BACK RIBS 24
hickory-smoked pork ribs, honey-apple glaze, shoestring, coleslaw & corn bread
JUMBO LUMP CRAB CAKES 26
cucumber-radish salad, avocado, smoked paprika & red pepper sauce
TUNA A LA PLANCHA 28
bulb onion marmalade, steamed bok choy, shiitake mushroom & soy-ginger
ORGANIC SALMON IN APPLE BROTH 25
lightly smoked, wilted spinach, caraway, fingerling potatoes
GRILLED MEDITERRANEAN BRANZINO 26
vegetable couscous, fennel salad, meyer lemon vinaigrette
ALASKAN BLACK COD 28
soy-acacia honey caramelized black cod, pea tendrils & cauliflower puree

SUSHI

SPICY TUNA ROLL, kempi-sriracha, crispy shallots 11
YELLOWTAIL-CAVIAR ROLL, honey soy-citrus 13
COCONUT-MACADAMIA SHRIMP ROLL, cilantro 14
TUNA TATAKI ROLL, jalapeño, pickled ginger 16
VEGETABLE ROLL, chili-hoisin 10
ALASKAN SALMON ROLL, horseradish, daikon sprout 11
PEEKYTOE CRAB ROLL, mango, avocado, lime 14
DRAGON ROLL, eel, teriyaki, avocado, cucumber 12

RAW BAR

CEVICHE, heart of palm, onion, chilies, lime 12
SELECTION OF OYSTERS 1/2 Doz / 18 Doz / 34
LITTLENECK CLAMS 1/2 Doz / 12
TIGER SHRIMP COCKTAIL 15
JUMBO LUMP BLUE CRAB COCKTAIL 16
STONE CRAB CLAWS 3 Per / MP (seasonal)
SEAFOOD PLATTER
oysters, shrimp, clams, jonah crab, ceviche, scallops, mussels serves 4 to 6 people / 82

PIZZETTA

TOMATO-MOZZARELLA, garlic, basil 11
FINGERLING & SOPPRESSATA, radicchio, gorgonzola 12
MUSHROOM, taleggio, sage, garlic 12
NEW YORK STYLE, anchovy, capers, olive, san marzano 13
MORTADELLA & MUSTARD, roma, emmentaler 12
PROSCIUTTO, crushed san marzano, ricotta 14
FENNEL SAUSAGE, onion, panna, scallion, fennel pollen 13
SPINACH SUNNY SIDE UP, nutmeg, fontina 12

SIDES 7

GRILLED ASPARAGUS
GREEN SPINACH FONDUE
BROCCOLI RABE
GARLIC-CHILI CARAMELIZED BRUSSELS SPROUTS
APPLE-SAVOY COLESLAW
STICKY RICE
BLOOMING ONION
SEA SALT & HERB ROASTED POTATO HAND-CUT FRIES
HEN OF THE WOOD MUSHROOMS 12

DESSERTS
BANANA STEAMED PUDDING 10
WARM FLOURLESS CHOCOLATE-SPICED CAKE 9
PASSION FRUIT CRÊPE SOUFFLE 8

BLT American Brasserie, 500 W Superior St., 312-948-8744

What To Eat at BLT American Brasserie, Open Now