Fiddleheads
"Fiddleheads, a mainstay in Oyster Bay, has improved dramatically under executive chef David Glatzerman. The colorful restaurant still stresses seafood, but does so with a spirited new American accent. Very good selections include a diverting, updated surf-and-turf of juicy hanger steak and sweet skate; grilled swordfish with banana salsa; sauteed soft-shell crabs drizzled with a bacon vinaigrette; and chile-dusted yellowfin tuna paired with udon noodles in a red miso broth. Tasty starters: a salad of poached pears, Gorgonzola cheese and spinach in a black currant vinaigrette; a well-seasoned gumbo; Long Island clam chowder, similar to the New England variety; and ringlets of calamari in a spicy tomato sauce atop black linguine. Desserts are playful, from the tall coconut layer cake to the baked Alaska. There's live music some nights, too." - Newsday

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