![]() Dec 1, 2008 | |||||||
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The short answer is "yes."
Lunch began with two exemplary rolls from the sushi bar -- one, a light, creamy, chile-spiked spicy tuna roll, the other, a rainbow roll made with fresh tuna and fluke draped over blue claw crab and avocado. A ceviche of Montauk fluke marinated in hot chiles and lime was invigorating yet cooling. I liked the fact that the jumbo lump crab cake was all about crab, not bread crumbs, and was complemented rather than overwhelmed by a bright avocado salsa and sweet-hot red pepper chipotle sauce. But a pile of fried calamari came off rubbery and over-salted. And I wished that the lobster salad generously heaped onto an eggy hot-dog bun had been made with less mayonnaise and -- purist that I am -- no celery.
All shortfalls were forgotten in light of a fluke special, the fish impeccable and lightly crusted with fresh herbs, well-paired with a creamy leek sauce. Even better was a whole grilled porgy, its skin crackling, its flesh sweet, almost flowery, accompanied by a ponzu dip. Here, I thought, was the essence of fish.
A worthy follow-up was the "chef's special" frozen Key lime pie drizzled with coconut caramel sauce. The first icy-cold, citrusy, bite nearly startled a friend off her chair. It's a dessert worth driving to the ends of the earth -- or at least the Island -- for.
Reviewed by Joan Reminick, 8/11/06.
Hours: Lunch, daily, noon to 4 p.m.; dinner, Monday to Thursday, 5:30 to 10 p.m., Friday and Saturday, 5 to 11 p.m.; Sunday, 5 to 10 p.m.