Frederick's In Melville

Fine Dining At Frederick’s
By Luann and Lou / foodie@longislandernews.com
The Foodies this week were floored by Frederick’s, among Huntington’s finest in continental dining. Chef-owner Kristopher Wolff, formerly at the Four Seasons in Manhattan, presents a menu of great variety with German, Italian, French, English and even some Caribbean dishes earning a spot. Frederick’s has enjoyed 28 years of success since its establishment by Wolff’s father Wilfried, who was born in Germany. Wolff, who took over in 2000 when his father retired, continues to uphold the high standards to which so many have grown accustom.
Exhibiting the ambiance of old world charm, Frederick’s is set in a quaint white house on Walt Whitman Road, and provides a comfortable, rustic atmosphere decorated accordingly. The seating area is split into three rooms, providing a setting ideal for a relaxed lunch, an intimate dinner, or a private party.
The aroma of lobster bisque ($9.50) met us as we walked to our table, warming our chest and awakening our senses. Served with a puffed pastry on top and large chunks of lobster in the bisque, the seasonal favorite soothes the throat and tastes as good as it smells.
Maryland lump crab cakes with a slightly spicy rémoulade sauce ($10.50) were generous with soft, well-cooked crabmeat. The coconut shrimp ($14.50) were just as tasty. Large, fresh, and fried with just enough coconut, it was complemented by a sweet honey sauce. We ended our first course with a fresh and tender clams posillipo ($10.50), served whole in a tangy tomato sauce.
It only got better from there. There were several stars to the culinary show that followed.
Our first entrée was an instant hit: a filet of sole stuffed with lobster meat ($38.75). Dieters, this dish is worth cheating for. The fresh white fish was cooked to perfection and stuffed with generous chunks of lobster and a light cream sauce that was rich, but not overwhelming.
The Hungarian veal goulash with homemade spaetzle ($21) was excellent as well. The veal was so tender it fell apart in our mouths, and the delicately spiced goulash with assorted vegetables went nicely with the spaetzle, a soft, elongated polenta-like dough.
Frederick’s sauerbraten with red cabbage and potato pancakes ($22) was the best we’ve had in Huntington. The homemade red cabbage is better than any canned kind you will ever have and the beef eye-round, marinated for seven days, melted like butter in our mouths.
The culinary cabaret closed with a show-stopping bananas foster ($7.50), one of the best outside of Brennan’s, New Orleans.
Frederick’s has stood the test of time in an area where surrounding restaurants have come and gone. It will be difficult to squeeze all your favorites into one trip. Wilfried certainly left the restaurant in good hands, and the current establishment serves as a real credit to the family.
http://www.longislandernews.com/features/foodie82.html