By Tes Silverman

info@longislandergroup.com

Black & Blue Chef David Guzman and General Manager Rocco Furgiuele present the 16 oz skirt steak and Sauteed Shrimp and Scallops.

Black & Blue Seafood Chophouse proves that steaks and seafood go well together. Luigi Aloe, owner of the 65 Wall St. restaurant in Huntington, has been combining this delicate balance for nine years, with the help of General Manager Rocco Furgiuele.

Black & Blue’s vibe of casual elegance can be felt as soon as diners walk in and are greeted by a huge bar space, and some seating adjacent to it for dining and drinking. On Wednesday Friday and Saturday nights, local musicians fill the restaurant with live music. The vibe continues in the dining area where one can dine comfortably while enjoying the warmth of the fireplace during the winter months.

As for the American-inspired menu, appetizers such as mini lamb chops ($16) and Asian Lacquere Short Ribs ($12) are deliciously tempting.

The Asian lacquered short ribs at Black & Blue are perfectly marinated and fall off the bone.

The mini lamb chops are tender and served with shaved pear compote, balsamic glaze and scalloped potato. It’s a dish that’s a great preface to a hearty meal.

The Asian short ribs are perfectly marinated and fall off the bone. They’re served with frizzled onions and apple chutney, combining the sweetness of the chutney with slightly sweet and tangy marinade of the ribs, and resulting in a complex and flavorful appetizer.

Chef David Guzman has been wowing diners for five years with entrees like 16 oz skirt steak ($29) and Sauteed Shrimp and Scallops ($29).

The skirt steak is very tender and made with a bold Bourbon barbecue sauce that has a slight kick. It’s served with whipped potatoes and vegetables, the dish is hearty and filling for a meat lover.

The Sauteed Shrimps and Scallops are perfectly seared to enhance their sweet flavor and tender textures. Prepared with sweet corn, vegetable risotto, sauteed spinach and lobster cream sauce, the dish has a delicious complexity that will make any diner want more.

If you want a drink to go with your meal, one to consider is the Coconut Margarita ($10), which is made with Malibu rum, vodka, triple sec and lime juice. It’s served on the rocks, isn’t too sweet and is refreshing. It’s a great accompaniment to any dish.

For a sweet ending, desserts like the Signature Butter Cake ($8) are a hit. The Butter Cake is filled with layers of moist sponge cake that is rich and decadent. Served a la mode with hazelnut ice cream, it is a great way to end a sumptuous meal.