Overview: Restaurant has been known for fine continental cuisine for more than 30 years. According to chef/owner Kristopher Wolff, his father, Wilfred, opened the restaurant in 1979. Kristopher, who studied restaurant management, learned the art of preparing fine cuisine from his dad. He worked at Manhattan’s acclaimed Four Seasons before taking over Frederick’s in 2000. The restaurant is open for lunch, Tuesday through Friday, and dinner, Monday through Saturday.
Decor: Housed in a stately white building dating from the early 1900s, Frederick’s boasts three dining rooms. Wooden wainscoting, lace curtains, partitions embellished by etched glass as well as those silver vases of red roses adorning tables convey the sense of refinement and warmth that make guests feel as if they are dining at the elegant home of well-heeled friends. Frederick’s has a loyal fan base of regulars, many of whom visit several times a week. Frederick’s is a hot spot for private parties and corporate dinners.
The Drinks: Frederick’s extensive wine list features sparkling, red, and white wines, available by the bottle or by the glass. Reds run from $8.25 to $11 a glass, whites, $7 to $11.50 a glass. Ten brands of beer are available.
Appetizers: The menu is both inspired and creative, with French delicacies such as Coquille St. Jacque ($11.75) and escargots prepared with garlic and herb butter ($11.50). Tempting starters include crispy coconut shrimp paired with a honey-orange dipping sauce ($16.50) and smoked trout with horseradish cream ($12). Plump, moist Maryland crab cakes ($12.50) are a seafood lover’s delight.
Salads: Choices include a classic caesar, beefsteak tomato with red onions or a spinach, bacon and mushroom salad, all generously portioned at $10.50.
Entrées: The entrées are so varied, mouthwatering and beautifully prepared that you’ll want to try everything on the menu. Kudos go to the pistachio- crusted wild salmon which gets its tang from an orange sauce ($27), the flavorful porcini-crusted chicken breast ($21), aromatic rosemary-roasted rack of lamb ($38.50) and roasted Long Island duck with Bing cherry sauce ($27.50). German delicacies that delight include the sautéed wiener schnitzle with spaetzle ($24.95) and sauerbraten, red cabbage, and potato pancakes ($22.50). Many say that the red cabbage is the best that they’ve ever tasted, and crispy potato pancakes served with apple sauce are real crowd-pleasers.
Desserts: Grande finales, priced between $7 and $8, include cheesecake, chocolate mousse, apple strudel à la mode, and peach melba. Wolff ups the ante of crème brûlée with raspberries and it’s a showstopper. The pecan pie, served warm and à la mode, is a touch of the sublime. A refreshing medley of seasonal berries is served with whipped cream ($9).
Service: The extremely personable and professional staff will warmly greet you, and remember your favorite dish and preferences on a return visit. Frederick’s prides itself on personal attention, and caters to its clientele’s every whim.
Signature Dish: Shrimp Provençale
Address: 1117 Walt Whitman Road, Melville
Chef: Kristopher Wolff