Black & Blue Masters Land And Sea

Long Islander News photos/Jano Tantongco

By Jano Tantongco

jtantongco@longislandergroup.com

The warm, inviting atmosphere of Black & Blue Seafood Chophouse hints at the fantastic offerings, from both land and sea.

Stepping into the main dining area in the early evening, diners encounter the aromas of prime surf and turf that waft into the room, while candles are lit to pave way toward a memorable evening.

Rocco Furgiuele, general manager, said that Black & Blue prides itself on being “guest-forward.”

“We really got this place to be a really good, neighborhood friendly restaurant. There’s a little bit for everybody,” he said. “You’re going to get treated like you really are part of that family.”

The Huntington village restaurant has been open for nearly a decade, and Furgiuele came on board as manager four years ago. But he has been working for his uncle and Black & Blue owner, Luigi Aloe, since he was 15 years old. Aloe also owns Munday’s diner, also in the village.

“We come from a 100-percent Italian background. We will feed you,” Furgiuele said of the family affair. “Hospitality is really grand, and we enjoy it, this is why we’re here. Without the guests, without you, we couldn’t be here.”

The P.E.I. Mussels ($12) stand for Prince Edward Island mussels, which come from the island bearing the same name off the east coast of Canada. Cooked to perfection in white wine garlic sauce (also available with fra diavolo sauce), the mussels were truly tender, full of robust, almost herbal flavor.

The Filet & Gorgonzola Fondue ($11 for one, $20 for two, $38 for four and $56 for six) is a small feast, featuring a hearty, slightly bitter gorgonzola served with succulent filet mignon and foccacia bread bites. The tangy cheese excellently dresses both the filet and the focaccia, and is kept warm and gooey by a candle lit underneath it.

Moving on to the Cajun Dusted Yellowfin Tuna ($28), it was a delicious pairing of stir fried rice, seaweed salad, pickled ginger and wasabi aioli. The tuna was seared, but stays rare inside, balancing the best of both worlds. The savory rice provided an ideal backdrop for the light and springy seaweed salad, all topped with refreshing ginger.

The Pork Chop special (previously available on the Dine Huntington prix fixe menu) plated a rich pork chop, Yukon potato, asparagus, corn fricassee, caramelized onion, with a drizzle of balsamic glaze. A slight sweetness from the onions and glaze tempered the powerful, satisfying cut of pork. All the while, the potato, asparagus and corn formed a tasty medley as a side.

For dessert, the Party In A Glass ($16) mixes up into a fish bowl vanilla and chocolate gelato, caramel, chocolate, toffee sauce, brownies, mini marshmallows, berries, Oreos and whipped cream. Served with a larger spoon, this is a dessert for champions. Very shareable, it has something for everyone, yet it avoids being too busy, while the fresh fruits help balance the dessert’s decadence.

For a finely crafted cocktail, look no further than Black & Blue’s mixologists behind the bar.

The Cucumber Martini ($12) blends together New Amsterdam Citrus vodka, muddled cucumbers, mint, lemon and lime, served up for a cooling and refreshing drink.

Take a trip to the tropical with the Coconut Martini ($12) features Svedka vodka, splash of Malibu rum, Coco Lopez cream of coconut, coconut shavings, served up. The shavings add just enough texture to an otherwise elegantly smooth cocktail.

The Fig Sparkler ($14) mixes up Figenza Vodka, sparkling rosé and fresh lime for a refreshing, bubbly experience that pairs well with steak.

Our Mojito ($14) is served with muddled mint, also available with fresh strawberries, raspberries or blueberries. The berries add a welcome infusion of fresh flavors that elevate this drink.

Furgiuele called Black & Blue’s ingrained status in the village “something we’re really proud of.”

Hinting at the future, he said that the menu will soon expand to add “a little bit lighter” kind of cuisine.