Black & Blue's New Chef Makes Changes
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By Connor Beach
cbeach@longislandergroup.com
Black and Blue restaurant has been a staple of the Huntington village dining scene, but a new chef is looking to add his own personal touch to the menu.
For just over two month chef John Brill has been at the helm of Black and Blue’s kitchen, and already the chef, who has worked in kitchens alongside the likes of Bobby Flay, has injected new items and new life into the menu.
Brill, whose culinary background includes seafood restaurants like Fish on Main in Port Washington, has placed a strong emphasis on fresh ingredients and achieving consistency.
While Black and Blue’s menu still has plenty of the traditional chophouse dishes, Brill said his cooking doesn’t necessarily “follow the words on the awning.”
“It’s different from the previous chefs,” Brill said. “We are making a lot of very fresh seafood.”
In addition to more seafood, Brill said the restaurant has added some more casual items to the menu, including new pasta dishes.
The goal of the new menu is to “broaden horizons,” Brill said, and he praised the skill and dedication of the kitchen staff that he has brought on board at Black and Blue to help him implement the menu changes.
The flavor profile of the dishes at Black and Blue speaks for itself, but Brill’s attention to detail when planning the aesthetics of each plate means that each leaves the kitchen as a work of art.
“The way to compete in a restaurant market like Huntington’s is by offering the best quality we can,” Brill said.
That quality is evident from top to bottom on Black and Blue’s new menu.
Starters include Iron Skillet Meatballs ($12) featuring beef and pork meatballs, fresh ricotta cheese and red sauce. The casual appetizer option does not sacrifice flavor for simplicity, and the dish offers a hearty, tasty start to the meal.
The Baked Clams Oreganata ($10) is served with a lemon chardonnay sauce, and provides an approachable, classic seafood dish with a buttery flavor that even the strictest carnivores can appreciate.
An interesting take on another seafood classic is the Thai Style Calamari ($14) served with scallions, cilantro, peanuts, sesame seeds and sweet red chili. The crispy calamari packs a nice amount of heat without overpowering the Asian flavors from the peanuts and sesame that help to provide a good balance to the dish.
The Truffled Lobster Mac and Cheese ($16) featuring butter poached lobster, fontina, cheddar and smoked gouda cheeses and herb bread crumbs is deliciously decadent. The lobster elevates this creamy dish that will have your mouth watering before the first bite.
The range of menu items also includes a Sausage and Broccoli Rabe Flatbread ($15) with Italian sausage, garlic braised broccoli rabe, fresh mozzarella, olive oil and cured tomatoes. The thin crust of the flatbread has a nice crunch, and is big enough for the table to share.
The Fish Tacos ($11) feature crispy cod, fresh guacamole, jalapeno, cabbage slaw and mango salsa. The fresh fish pairs well with the spice from the jalapeno and the refreshing slaw for a nice summertime dish.
Black and Blue’s seafood entrees include a Signature Salmon ($28) that features Atlantic salmon with a crusting of lobster breading, crushed fingerling potatoes, sautéed spinach and truffle butter sauce. The beautiful piece of fish is cooked well and the truffle butter sauce will ensure that you finish every last bite on the plate.
The Nori Dusted Yellowfin Tuna ($30) exemplifies Brill’s attention to detail in the kitchen. The tuna is served rare with chilled noodles, arugula, shiitake mushrooms, cucumbers, carrots and a sesame ginger vinaigrette. The dish is full of color, from the perfectly rare tuna to the ring of crunchy cucumbers, and the Asian flavors provide a brightness to match the presentation.
Another example of Brill’s commitment to highlighting seafood is the Sautéed Shrimp and Scallops ($34) served with sweet corn vegetable risotto, sautéed spinach and lobster cream sauce. The sauce ties the dish together and provides a creamy compliment to the sautéed seafood.
Lastly, the Filet Mignon ($36) shows that Black and Blue still maintains part of its chophouse roots. The perfectly medium rare steak is served with whipped potatoes, seasonal vegetables and a red wine reduction. The beautiful cut of meat is yet another example of the well-rounded menu that customers can choose from at the revitalized “Seafood Chophouse.”
Brill and his talented staff execute the new and classic items on Black and Blue’s menu with the consistency and care that these fresh ingredients deserve.
Black and Blue Seafood Chophouse
65 Wall Street, Huntington 631-385-9255 Blackandbluehuntington.com
Cuisine: Seafood Chophouse
Atmosphere: Casual and intimate
Prices: Appetizers: $8-$16;
Entrees: $23-$44
Hours: Monday-Thursday, 11:30 a.m.-10 p.m.; Friday-Saturday, 11:30 a.m.-11 p.m.; Sunday, 11 a.m.-9 p.m.
