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THANKS CHIPOTLE: On a recent visit to newly opened
Mexican eatery Chipotle (435 Walt Whitman Rd, Melville 631-423-0127),
one of the Long-Islander staffers who had stopped for a burrito
noticed an invitation to enter the restaurant’s monthly
drawing and dropped her business card into a bowl with umpteen
others. Well, surprise, surprise… the folks at Chipotle
called to congratulate her for winning a free lunch for the
entire office! Last week they delivered on that promise (okay,
it had to be picked up) and prepared lunch for each and every
one of the newspaper’s staff members. These guys sure
know how to get on the Foodies’ good side. Stop, have
a burrito and drop your card in the bowl and maybe you’ll
get lucky. If nothing else you’ll get a great burrito
out of it.
MORE ON PEEPS: The Foodies’ recipe for Peeps Brulee
in last week’s edition prompted one reader to send along
more Marshmallow Peeps trivia than we’ll ever know what
to do with. For instance, bet you didn’t know it takes
six minutes from start to finish to make a single Marshmallow
Peep. See what we mean about not knowing what to do with that
trivia?
DOES HE SLEEP WITH THE FISHES? That’s the question
one of us Foodies threw out there after enjoying a meal at
Black & Blue Seafood and Chophouse (65 Wall St
Huntington 631-385-9255) where executive chef Steve Del Lima
– formerly of Wild Fin – brought his talent for
all things seafood. Not content to simply broil a filet, Del
Lima’s touch is always a welcome one. His Planked Halibut
with a tomato comfit was moist yet flaky, and more importantly,
tasty. A swordfish special was among the best we’ve ever
had.
NEW EXECTIVE CHEF: H2O Seafood Grill & Sushi Bar
(215 West Main Street, Smithtown 631-361-6464), sister restaurant
to Huntington’s Prime, has a new executive chef. Joel
Oberlander, who joined the restaurant last fall after almost
two years as chef owner of Cardiff by the Sea in Rockville
Center, was at Manhattan’s Gotham City Restaurant Group
for 13 years. Oberlander is known for his versatility and
comfort with international cuisines, and leans toward Latin
and Pacific Rim cuisines fused with classic French and Italian
touches. We look forward to seeing what he brings to H2O’s
seafood laden menu.
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