Fine Dining At Frederick’s
By Luann and Lou / email@example.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
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
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
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.
1117 Walt Whitman Road
Atmosphere: Comfortable and refined
Perks: Special pre-fixe luncheon menu at
Includes choice of appetizer and entrée.
Hours: Monday – Friday 11:30 a.m. –
2 p.m.; 5 p.m. – 9:30 p.m.
Saturday 5 p.m. – 10 p.m.