Phantom Gourmet: Chill Restaurant And Bar In Marlboro

MARLBORO - New to Marlboro, Chill Kitchen and Bar is a place where you can get your fill, while you kick back and chill. Owner John Logomasini and his wife Coleen have created a restaurant that makes customers feel at home, with cozy booths, a friendly bar, and a laid back patio lined with comfy couches and tables that feel like a backyard.

You'll always find Coleen working the room, while John runs back and forth from the kitchen to make sure everything is spot on.

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"There's simple things that make a great restaurant: quality food, quality service," John said. "It's about the interaction with the guests and making this a place that they want to come back to."

To keep the feeling of home consistent, John brought on his friend Melissa Upham and his daughter Angela to run the front of house. The family extends back into the kitchen, where you'll find Melissa's fiancé Mario Calderon making amped up plates of comfort food. Rather than your typical chicken wings, at Chill they offer a much meatier option: chicken legs.

"It's a chicken drummy is what I really wanted to call it. It's a drumstick. It's easy to pick up and hold," Melissa explained. "You get a little more meat on the bone. It's got this sweet and spicy sauce. It's a delicious dish."

The eggrolls at Chill are anything but ordinary, because they are stuffed with prime rib and gouda, and served over horseradish crema.

"They're nice and crispy and they're gooey, because you get that Gouda cheese. You get that nice flavor from that prime rib," John said.

If you want something traditional, Chill has you covered, with meatballs that may rival your Nonni's. They are made with a blend of veal, pork and beef.

"Our meatballs will make any Italian mother jealous," John boasted. "It blows away just your plain ground beef meatball. The contrast between those three meats together, it's succulent and it's sweet and it's juicy."

"It's served with our house made marinara sauce and Parmesan cheese on top. It comes with a little side of mascarpone, which is a great finishing touch. Makes it really nice and creamy," Melissa described.

Anybody who's worked with John knows that the French Dip is most definitely his favorite sandwich to order.

"It's something, when I go to a restaurant I've always looked for, and unfortunately more times than not, I've been very disappointed by it. So we took a lot of pride when we put together this French Dip," John said. It's made with Prime Rib, caramelized onions and Swiss cheese.

"And then you dip it in a nice hot Au Jus that's served with it, and it is to die for. It truly is."

All of the entrees at Chill are big in both flavor and size, like their plate-tipping portion of Chicken Parm.

"We applaud anybody and everybody who can attempt to finish that," Angela said. "It's a great big piece of Parmesan Panko, thinly pounded chicken. It's served over a huge portion of fettuccine tossed in our house made marinara sauce."

Weighing in at over 14 ounces, the house cut Ribeye is another dish for over-sized appetites.

"The Ribeye is something that you come in and you order when you're really hungry. It's 14 ounces. It's topped with bordelaise sauce," Angela explained. "My favorite thing with that dish is the potato puree. It's silky smooth, so it's not like your regular mashed potatoes, but it's delicious."

While the potatoes are delicious, the lobster mac and cheese can only be described in one word: gooey.

"The cheese just, you just see it everywhere," said Angela. "You get these huge pieces of lobster. There's bacon in there. There's bread crumbs in there. It's everything you could want from a mac and cheese."

When the crowds have cleared, and the cleaning is done, this team gets a chance to 'chill' themselves, so they can bring those same great vibes to their customers, day after day.

You can find Chill at 146 Boston Post Road East in Marlboro, and online at chillkitchenandbar.com.

Watch Phantom Gourmet on Saturdays and Sundays at 10:30 and 11 a.m. on myTV38.