By DineHuntington.com/Foodie@longislandernews.com

TAT TIME: When I first met Jimmy Tchinnis, he was cooking at Bin 56, perfecting the small plate concept at which he really excels. Asking about his kitchen credentials, I learned he was founding chef at the original Bistro 44 in Northport. With dreams of partnership and the optimism of youth, he’d had Bistro 44’s logo tattooed on his arm. I asked him then if he’d yet gotten the Bin 56 logo etched into his skin. “Not until I’m an owner,” he answered. Fast forward to winter 2011. A few months earlier Tchinnis had opened his own place, Swallow (366 New York Ave., Huntington, 631-547-6388 www.swallowrestaurant.com) where he practices his small plate magic from a windowfront grill. This Foodie is a fan, and after my third or fourth visit, I said to Jimmy, “I think you can get that tattoo now.” He took it as the compliment it was intended to be. And not that I’m taking credit, but on my last visit to Swallow, Tchinnis beamed as he made a fist and held it under the light. Across the top of his hand is now inked the Swallow from his restaurant logo. And I agree.
- SLOGGATT

PRACTICE SAFE GRILLING: It’s barbeque season, but before you fire up the grill and char the first steak of summer, the National Fire Protection Association (NFPA) wants us to remind you to practice safe grilling. Gas grills, they say, are involved in 6,200 home fires each year, with charcoal or other solid-fueled grills accounting for another 1,300. NFPA offers the following tips that will have you practicing safe grilling: only use propane and charcoal grills outside of the home – never indoors; position the grill well away from the home and/or deck railings, and not underneath eaves or overhanging branches; keep a 3-foot child- and pet-free zone around the grill; use long-handled grilling tools; and clean grease and fat from drip pans and traps regularly. For more safety tips go to www.nfpa.org/grilling.

OH, OLIVE OIL: Olive oil fans, rejoice. Bob and Mona Rossero have opened Crushed Olive (278 Main St., Huntington, 631-423-1500, thecrushedolive.com), an intriguing concept store devoted solely to olive oils and infused vinegars. Open as of Friday, Crushed Olive has on display several dozen metal casks filled with flavor-infused olive oils and vinegars. Shoppers are welcome to grab a stack of teeny tiny tasting cups or chunks of bread and start sampling. There are top-quality oils from Sicily, Portugal, Spain, Greece, California, Tunisia and Australia. But the fun begins with the flavor-infused oils – Tuscan herb, Eureka Lemon, Roasted Walnut, Basil… the list goes on and on. The same goes for balsamic vinegars. Flavors include black cherry, ripe peach, lavender, pomegranate, even espresso (which we’ll try on some ice cream). Try ’em, find one you like, and they’ll fill and cork it on the spot. Prices start at $16.99 for a 12-1/2 oz. bottle and top at $34.99 for a white truffle oil-infused olive oil. Stop in, and tell the Rosseros the Foodies sent you.

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