The Chili's and Porterhouse on Route 70 in Cherry Hill were destroyed by fire a year and a half ago.
The Chili's came back. Quality Dining, the Indiana chain that ran the duopoly, elected to roll out a hithertofore untested concept where the Porterhouse was*. It's called Blue2O (that's "blue-two-oh" -- not "zero"), a high-end seafooder and it opens Oct. 13 at 1960 Route 70 West.
A release from the company says it specializes in grilled seafood cooked over a hardwood fire grill, plus steaks and chops that are seared at 1,500 degrees.
Exec chef Jasper Alivia, who studied at French Culinary in New York, interned with Rocco DiSpirito at Union Pacific and sous-cheffed with Peter "Farm to Table" Hoffman at Savoy, last worked for Cuba Libre in Old City and Atlantic City. Grilled items for lunch are priced from $12 to $13.50, while sandwiches (such as a burger topped with Tillamook cheddar, apple smoked bacon, lettuce, tomato and red onion, and a vegetable panini) will be $8.50 to $9.50. Salads will be $7 to $14.50. Dinner entrees will run you $22.50 to $28. Signature dishes include maple bourbon salmon with butternut squash ravioli, maple syrup, cream, and pecans; pan seared Ahi tuna with stir fried vegetables, sticky rice and ponzu sauce; and BBQ glazed sea bass, smashed potatoes and fresh vegetable with tomato shallot butter. There will be a raw bar.
* Just as McCormick & Schmick introduced a new concept, William Douglas Steakhouse, when it opened a McCormick & Schmick branch in