The dish on Long Island's restaurant and food scene.
It was only a matter of time. Yet another restaurant with the word “blue” in its name has joined the LI dining scene. The new entrant is Blue Chill, which makes its home in the storefront space that used to house Rungsit Thai.
The mostly seafood place is uber-casual, with an All American red- white-and-blue color scheme and an affordably priced menu. Only one entree - twin lobster tails – tops $20; most are under $17.
Chef owner Michael Gataleta cooked at Singleton’s Seafood Shack at TOBAY Beach and the former BeSi in East Meadow. He was also at Water’s Edge in Long Island City and the SoHo Grand Hotel in Manhattan.
A recent dinner began with a gratis bowl of salty-sweet popcorn. Irresistible. I was impressed with a trio of very good seafood sliders – one with a mini lump crab cake and blood orange aioli, another with a shrimp and bacon burger and lobster mayo and the third with an ahi tuna burger topped with wasabi tartare. On the side: addictive house-made Cajun potato chips. Also commendable: linguine with a briny fresh white clam sauce. Dessert was a wedge of lush house made white chocolate raspberry cheesecake crowned with – be still my heart – freshly whipped cream. Service couldn't have been friendlier.
Also on the menu: quesadillas, tacos, burgers and sandwiches.
The restaurant is still awaiting its liquor license.
Blue Chill is at 117 Deer Park Ave, Babylon, 631-983-8888.
Trio of seafood sliders with Cajun potato chips at Blue Chill