Wild Honey, the cozy New American restaurant in Oyster Bay, has a sign outside letting you know the eatery is open Mondays. Any night, it's one of the top tables in town, with food that brings together big flavors and lively combos.

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Try chef Roberto Baez's Buffalo-style spring roll, filled with shredded chicken and pickled carrots, panko-wrapped and served with housemade blue cheese dip. Or the savory pulled-pork quesadilla, with zesty pico de gallo relish and chipotle-flavored mayo.

The regular menu here is loaded with appetizing stuff. A special of Cuban-style lamb stew, rife with capers, raisins, pimientos and queso fresco, floating a poblano chile tamale, deserves to be added. Seaside competition comes from blackened catfish with citrus-braised collard greens and smoked-pork dirty rice. And sample the creamy cheesecake from Ena's of Sea Cliff.