FOOD FOR LOVERS: Porto Vivo (7 Gerard St., Huntington
631-385-8486 www. porto-vivo.com) is celebrating the lovers
holiday with a special prix fixe menu on Sunday, Feb. 14 at
$49/person. First course: broiled Blue Point oysters with
lobster hollandaise; Frisée salad with hearts of palm
in blood orange vinaigrette (add foie gras for $14); or sweet
corn bisque with duck confit and black-truffle vinaigrette.
Second course: beet ravioli with goat cheese and fontina,
zucchini and grape tomatoes in leek sauce; Lobster risotto,
parsley coulis and red tomato vinaigrette; or Petite filet
mignon with caramelized endive sprinkled with aged balsamic
arancini di riso. Dessert is chocolate-hazelnut crunch with
black currant sauce. Quaff it all with $29 half-bottles of
REALITY CHECK: Next time that dream of owning your own
restaurant pops into your head, look up the price of some
key ingredients. Sushi grade tuna: $19.99/lb. Super colossal
diver scallops - $24.95/lb.; 35-year-old Balsamic Vinegar
from Modena, Italy, $134.95 for 3.5 oz.; or the granddaddy
winter truffles, which chefs weigh to the gram.
At $900/lb., a single truffle shaving could add $6 to the
CLOSED: Mare Luna, the little seafood gem on Clinton Ave.
in Huntington Village has closed its doors. Where will we
go for branzino?
BE JONATHANS VALENTINE: Foodie favorite Jonathans
Ristorante (15 Wall St., Huntington 631-549-0055 jonathansristorante.com)
celebrates Valentines Day on Sunday, February 14, starting
at 5 p.m. with a special a la carte menu. Among the more intriguing
sounding appetizers are: Shrimp Cocktail with Grappa Sauce
($14), Prosciutto di Parma w/ Sweet Gorgonzola, Baby Arugula,
Pomegrante Salad ($13), and Porcini Ravioli with Shittake,
Asparagus and Black Truffle Butter ($11). Some main courses:
Scottish Salmon with Baby Root Vegetables, Fig Balsamic and
Leeks ($26); Duck Breast with Black Currant Sauce, Farro Salad
and Grilled Asparagus ($25); Wild Striped Bass with Passato
di Pomodoro, Funghi Trifolati ($27). View the full menu at
NEW CHEF: Chris Randell is the new executive chef at Black
& Blue (65 Wall St., Huntington 631-385-1525 blackandbluehuntington.com)
He was previously executive chef at City Cellar for 3 years.
Some of Chris's signature dishes on the menu: Sauteed Shrimp
and Sea Scallop "Saltimbocca" served with whipped
potatoes/broccolini/prosciutto sage brown butter ($27); Lobster
Crusted Atlantic Salmon served with crushed fingerling potatoes/
wilted baby spinach/ truffle butter sauce ($27); Rare "Everything"
Yellowfin Tuna with oven dried tomato and cucumber salad/
valencia oranges/ balsamic soyu glaze ($27).
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