Surf’s Up

You’ve mastered the art of designer steaks at Kobe Club.

And with the seasons changing, it’s time for lighter fare.

Time to to add some surf to your turf at Wild Salmon.

Jeffrey Chodorow has revamped the former English Is Italian space as a shrine to Pacific North Western cuisine, filling the two-story wine wall with a wide selection of West Coast bottles and suspending 250 gleaming, copper fish from the ceiling.

Virtually all of the menu’s ingredients, and even the chef, are imported straight from the source: Executive Chef Charles Ramseyer (formerly of Seattle’s Ray’s Boathouse Café) has crafted a tantalizing menu of regional dishes that match seamlessly with the woodsy, earth-toned surroundings.

The raw bar’s brilliant, red-orange colored salmon filets and Herculean prawns speak for themselves, so good luck deciding between a seafood platter or one of Ramseyer’s tempting starters like balsamic glazed Oregon quail or Washington Wagyu carpaccio.

For mains, try one of three salmons cooked to your preferred method (we recommend it cedar planked with the voluptuous wild Oregon morel Pinot Noir sauce) or the 36-hour marinated sweet Black Cod Sake Kosu that will undoubtedly emerge as Wild Salmon’s cult dish.

Finish with a selection of Pacific regional cheeses or Scharffenberger chocolate accented desserts.

Surf’s up, indeed.


Wild Salmon
622 3rd Avenue (at 40th Street)
Tel: (212) 404-1700
chinagrillmanagement.com