507 Guy Lombardo Ave. Freeport, NY 516-442-0565
An idyllic waterside setting is enhanced by real value. Wildfish offers a $14 weekday lunch and fixed-price dinners, $26 to $30 depending on entree, every night. Good surf and turf, chilled lobster, sauteed sole, salmon burger.Hours: Lunch, daily, 11 a.m. to 4 p.m.; dinner, 5 to 11 p.m. Accepts major credit cards; wheelchair accessible. Ambience: Very Good Service: Very Good Credit cards: Accepted
As summer mellows into fall, the deck of Wildfish calls. Sip a glass of wine as you dig into lobster tails and filet mignon, gazing, all the while, at the boats reflected in the basin. Enhancing the idyll is the $27 tab that includes appetizer, entree and wine.
At Wildfish, a prix-fixe is always happening: $15 at lunch, the aforementioned $27 at dinner. Monday and Tuesday is surf-and-turf night, Wednesday is Italian night and Thursday to Sunday, a general choice range prevails.
Wild and wonderful
From chef Brad Rubano comes an amuse bouche; one night, it's hummus and crudites; on an afternoon, it's a rice and fruit salad. A crab cake appetizer emphasizes crab and spice; it's beautifully plated with sweet corn relish and mustard sauce. Bacon lends a smoky note to the just-creamy-enough New England clam chowder.
I'm especially taken with the surf-and-turf combo, two large lobster tails and a velvety filet mignon served with roasted potatoes and spinach. A real surprise is the delectable, delicate sauteed sole with potato puree, tender-crisp green beans and toasted almonds. A slab of salmon, neatly grilled and served over a baby spinach salad with olives, bell peppers and a lemon vinaigrette, is at once light and substantial.
At lunch, half a chilled lobster is perfectly cooked, sweetly marine. Veering from the cliche is a salad of teriyaki grilled salmon and scallops with an Asian miso glaze over a mix of micro greens, baby spinach, grilled asparagus and sesame-cucumber salad. In a similar Asian vein is a dish from the a la carte menu - a salmon "burger" artfully set atop micro greens with pickled ginger.
I like the babka-like chocolate bread pudding but am wowed by a homey pear cobbler with vanilla ice cream with basil and a shot-glass of Champagne dotted with diced pears.
A sweet-savory carrot and apple soup is a bit too thick, while lobster veloute is thin and lukewarm; tomatoes in an otherwise fine grilled tuna BLT are pale; the jumbo shrimp accompanying the chilled lobster at lunch is overcooked.
Near, but not on, the Nautical Mile, this waterside seafood spot is in a class by itself.
507 Guy Lombardo Ave., Freeport. 516-442-0565.
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