Though spring may be fighting to bloom in New York parks and window boxes, it’s alive and well at BLT Fish as exemplified by this luscious plate of carpaccio of salmon belly ($14).
The silken slices of fatty fish, mellowed by celery and sharpened with fresh horseradish, are a wonderful way to welcome warmer weather to the palate. In her creation, chef Amy Eubanks puts an American spin on sushi, replacing the usual raw fish-partner of wasabi with fresh grated horseradish. Dijonnaise and mustard oil add an extra facet of spiciness with celery mellowing the punch, while a yuzu gelee provides a citrusy bed for the belly. A drizzle of lime vinaigrette lends acidity and sweetness to the finish. Light and lush, sweet and spicy, this appetizer makes a brilliantly fresh start to entrees such as crispy skinned Mediterranean branzino or Nantucket bay scallops with papardelle pasta.
Located in the Flatiron District, the restaurant is a companion to the meatier BLT Steak, BLT Prime and BLT Burger restaurants. The three-story townhouse features a casual fish shack on the ground floor with its own menu of raw bar favorites and simple New England-inspired dishes such as clam chowder and lobster roll. Two upper floors include the sky-lit dining room with refined seafood fare and a private dining room.
21 W 17th St.