Wild Salmon
Location 622 Third Avenue (at 40th Street)
New York, NY 10017
Phone Number 212-404-1700
Cuisine Pacific Northwest Seafood
Owner Jeffrey Chodorow – China Grill Management
Executive Chef/Partner Charles Ramseyer
Designer New World Design Builders and Jeffrey Beers International
Square Footage 11,400 square feet
Seating Capacity 310 (including lower floor lounge)
Dining Room Hours Brunch: 11:30 AM – 5:30 PM; Sunday
Lunch: 11:30 AM – 2:00 PM; Monday – Friday
Dinner: 5:30 PM – 10:00 PM; Monday – Wednesday
5:00 PM – 11:00 PM; Thursday – Saturday
5:00 PM – 9:00 PM; Sunday
Price Range Raw Bar — $12 – $36 (excluding set platters)
Appetizers — $11 – $26
Entrees — $21 – $38 (excluding Wagyu Beef/Alaskan King Crab)
Credit Cards Visa, American Express, Master Card, Diners Club
Reservations Highly recommended
Jeffrey Chodorow Celebrates the Cuisine of the Pacific Northwest
With the opening of WILD SALMON, a Pacific Northwest Brasserie and the newest venture of Jeffrey Chodorow of China Grill & Asia de Cuba fame, New Yorkers can experience fresh fish, beef and produce for the first time from one of the culinary world’s most abundant regions: the Pacific Northwest (Comprising the regions of Northern California, Washington, Oregon, Idaho and Alaska). Executive chef Charles Ramseyer, from the highly acclaimed Ray’s Boathouse & Café in Seattle, has devised, what is perhaps the most interesting seafood menu in New York and manages to pull the execution with precision and panache.
The atmosphere comprises an earthy color palate consisting of dark wood, greens, browns and hues of copper. A long banquette is centrally positioned in the dining room. Inspired by the spawning of wild salmon, known for tight schooling and not mixing well with other species, an artistic interpretation of 250 abstract copper-glazed fish swim suspended above guests. In the lower level there is a private wine cellar that seats 80 guests, and is ideal for cocktail parties and sit-down dinners.
The unique wine program at Wild Salmon, created by David Carreon, also formerly of Ray’s Boathouse, features unique Pacific Northwest regional wines not currently offered on the East Coast. Years of cultivating strong relationships has resulted in an exclusive wine list that highlights the local wineries of Oregon and Washington, comprising approximately 60 percent of the menu.
In the food aquarium, dive into five species of Wild Alaskan Salmon, in addition to a range of Pacific Northwest delicacies such as Alaskan King and Dungeness crab, spot prawns, varietal oysters and mussels, Alaskan halibut and black cod, to name a few. To begin the meal, sample the fruits of the sea with a selection of fresh Pacific Northwest raw bar items, or an Assorted Smoked Salmon Platter. Entrées that satiate every craving include a tender Apple Wood Smoked Alaskan Sablefish with braised savory cabbage, or Black Cod with sweet Japanese rice. Salmons are the star players (showcasing five species of Wild Alaskan Salmon: Sockeye, Chinook, Coho, Keta and Humpy) and are available grilled, cedar planked, poached, or bronzed-seared, and can be paired with delicious sides such as such as Hash Potatoes with pepper bacon and gouda cheese. Desserts offer indulgences such as the Chocolate Extravaganza, made of chocolate-hazelnut mousse and cinnamon caramel ice cream, served with a shot of spiced hot chocolate, Yakima Valley Gala Apple Cake served with a unique Tillamook cheddar ice cream and a warm Strawberry Rhubarb Crisp traditionally served with smooth vanilla bean ice cream.
With a unique wine program, fabulous draught beers (Rat City IPA, out of Pacific Rim, Seattle, and Driftwood Ale, also out of Pacific Rim), terrific service and an eye-catching space, WILD SALMON is what great NY restaurants are all about and Mr. Chodorow’s most alluring accomplishment on the food-front to date. Absolutely outstanding!
