Blond Brings City Charm to Miller Place

While chain restaurants and fast food eateries are easily spotted along Route 25A in Miller Place, a remains the least visible, nestled amongst shoe repair stores, banks and more in Aliano Shopping Center.

, established in 1997, occupies the corner of the shopping center, but upon passing does not immediately give the impression it is a restaurant. Owner and chef Samih Melodic said this is partly due to the restaurants name, and adds an allure to the establishment.

"With Blond, you don't know what it is. You might think it's a hair salon," Melodic said. "I think most people assume it's not a restaurant right off the bat."

Melodic said Blond's ever-changing, creative menu, which he calls "Nu-American," creates an allure of its own, and keeps him excited to cook.

"We keep it fresh and try to change the menu at least three times a year, working with seasonal items, inventing new things," he said. "I get bored with seeing the same food. There's certain staple items that are always going to be on the menu but for the most part, probably about 75 percent of the menu changes at least three times a year."

Blond's winter menu, which Melodic admitted is his favorite of the year, consists of rich, filling foods.

"It's going to be heartier, more stomach filling, something that's going to stick to your ribs," he said of the winter menu. "Winter time is probably my favorite season because of more robust flavors on the menu, a lot of wines and all that good stuff. You're coming out of the winter cold, you want something hot that's going to be very flavorful and very tasty."

What rivals Blond's menu is the décor of the restaurant. Melodic described Blond as a Manhattan styled establishment, something you'd find in SoHo. The earth tones of the walls, burgundy drapes to cover bay windows and contemporary-styled, textured painted rear wall sets a calm mood, while the slightly up-tempo acid jazz helps provide a lively, youthful spirit.

While the menu and décor are elaborate and detailed, the goals of the restaurant are simple.

"[I want customers] to walk away wanting more – pleasantly full where they can walk away and say there was not one bad part to that meal and I look forward to returning," Melodic said.