BLT & PLT

[Bapopik at AOL.COM]

   Lunch break greetings.
   From today's NEW YORK POST, 21 August 2002, pg. 39, col. 1:

_NYC chefs are making the BLT a modern..._
_Triple treat_
(...)(Col. 2--ed.)
   Culinary alchemy has also struck at _Pazo_, the just-opened eatery of _AZ_ chef Patricia Yeo, hwere a lobster BLT means a beefsteak tomato stuffed with a lobster salad of toasted (Col. 3--ed.) Israeli couscous, house-cured bacon and micro-lettuce served with avocado sauce.
(...)
   They're sticking a little closer to the original format downtown at _industry (food)_.  But they've upped the ante by making it an open-faced lobster bruschetta and renaming it a PLT--because of the use of Italian pancetta.
   Chef-owner Alex Freij spreads toasted brioche slices with Hellman's mayo and tops it with mesclun, lobster poached in Banyuls vinaigrette and slow-baked pancetta--sliced tomato on the side.

(Jesse Sheidlower just told me that he's eaten here.  Me, I can't afford these NYC places...-ed.)