I admit I had alot of trepidation before going to BLT Fish. It seems that with all the BLT establishments diners either love them or hate them. The reviews vary from appalling to wildly enthusiastic. BLT Fish is no exception. Once passing through its cheaper and more raucous downstairs cousin BLT Fish Shack, you take a glass elevator to its more elegant namesake. With a grand skylight the room has a sleek sophistication, albeit a noisy one.
Amuse of smoked tuna salad was excellent. Next come the marvelous hot cheddar biscuits with maple butter. The combination appears odd and out of place, until you taste one and roll your eyes in how delicious they are.
We opted for three courses.
For appetizers the tuna tartare was excellent. Its base of creamy avocado and crown of caviar was a nice play of flavor texture and freshness. Baby lettuce salad was fresh, citrusy and crispy. We converted a side of gnocci into a second course. Coming in a small metal cup they were light and silky. An excellent chunky tomato sauce bathed the little potato pillows.
For the main, we opted for the Alaskan King Salmon which was superb. Literally 3 inches thick at its center, it was cooked to a moist, silky perfection. One of the best pieces of fish I ever had. A bit of advice. The menu offers particular fish selections and fish-by-the-pound, which could easily hit $ 100.00 for a 3 pound piece. No need to go here as there are enough prepared choices to meet most tastes and not break the bank. The salmon was served with a great brown butter lemon caper sauce, whose saltiness is a great foil for the delicate salmon.
Portions here are ample and even though expensive, you wont feel as if you are being played for a fool.
Deset was the red berry crumble with fromage blanc ice cream. Fabulous warm buttery pastry shell enclosing berries. Petit-fours and the goofy jar of green-apple cotton candy closed a solid, enjoyable meal.
Service is a bit amateurish but pleasant and sincere.