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.
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.
Wild Honey is at 1 E. Main St., in the building that once house Theodore Roosevelt's summer office; 516-922-4690.
Buffalo chicken spring roll (Newsday Photo / Peter Gianotti)