Located in the Westlake Marina at 352 Westlake Drive, the Fish House is as Montauk as it gets. Restaurateurs James and Laura Lyons along with their dedicated staff, manage the popular waterside dining venue. With a backyard right off the dock, it’s perfect for watching the boats come in with their catch, as well as listening to live music while enjoying cocktails and/or a bite to eat on waterside picnic tables. A casual nautical ambiance abounds whether sitting in the front or back dining areas, or at either of the two bars. There is something for everyone at this eatery – a wonderful array of boat to table sushi and tasty fish dishes, as well as great land choices.
Having enjoyed dining here over the years, it can be difficult to decide just which culinary delight I’d want on a given night. Fortunately, Chef George made it easy by preparing for us his choice of apps and main courses. As we sat in the outer dining area overlooking the backyard and dock, our waiter Johnny delivered our cocktails. The Rum Punch served in a glass the size of a fishbowl, was a table favorite. My usual is the Saketini which is a perfect blend of cucumber vodka and Junta sake. Be sure to check out the entire selection of specialty cocktails, frozen drinks- including a mudslide with a vanilla twist, wines and beer.
First out were two of the night’s special appetizers. The Watermelon Arugula Salad is a refreshingly tasty summer salad prepared with fresh arugula tossed with sweet chunks of watermelon, fresh mint, and Greek feta all tossed with a zesty lemon dressing and a light balsamic glaze. The Saganaki, a popular Greek appetizer, is pan fried sheep’s milk cheese, sauteed to a gentle crisp on the outside and deliciously gooey on the inside, then topped with a tasty fig jam and plated with triangles of grilled pita. This dish is named after the small, two-handled frying pan called a “sagani” or “saganaki” in which it is traditionally prepared.
Arranged on a long rectangular plate, our double order of Lobster Sliders was served on potato buns with a generous portion of butter seared fresh lobster mixed with celery, shallot, chive and a flavorful lemon aioli- delicious. Grilled perfectly tender and topped with fresh chimichurri sauce, the Grilled Octopus sits atop a bed of white beans with a gentle lemon dressing creating a delightful blend of flavors and textures. The sliders and the octopus are often on the Specials menu, so be sure to look out for them.
As a Dock to Table Restaurant, sushi is a big part of the Westlake menu. With an extensive list of Sushi, Sashimi, Specialty Rolls, Maki Rolls, and Sushi Bar salads the meal wouldn’t be complete without a sampling. Our platter of Sashimi – a Japanese delicacy consisting of fresh, thinly sliced raw fish or other seafood, served without rice- included a lovely array of Salmon, Bluefin and Yellowtail Tuna, and Fluke. Arranged with pickled ginger, shredded daikon radish, and wasabi- it has everything you need to enjoy the fresh tender fish.
For our entrees, Chef sent out three fabulous meals. One of the handheld options is his specialty, a Greek Gyro with seasoned and grilled lamb and beef, tomatoes, red onions, and a creamy house made imported Greek yogurt cucumber dill Tzatziki- combined and wrapped in a warm grilled pita. Not your ordinary Gyro- the ingredients blend flawlessly so that every bite bursts with flavor. The Miso Glazed Salmon has such a welcoming complex taste encompassing savory umami, saltiness, and a subtle sweetness. I don’t usually enjoy salmon, but this one is uniquely delicious. Our final entrée is prepared with an abundance of chopped local clams in a subtle garlic lemon sauce tossed with al dente linguini and adorned with oregano and steamed whole clams. The Linguini and Clams is a delightful summer bowl of pasta.
My theory is that it’s always nice to enjoy a little sweet after such a satisfying meal, so don’t forget to leave some room and inquire about the evening’s selection. Our delectable and inventive indulgence included an Apple Crumble, Chocolate Lava Cake, and Cheesecake. The light crust of the crumble was a perfect choice to complement the sweet apples baked with a delicate crumble topping and a swirl of caramel, which was accompanied by fresh berries and vanilla ice cream. The light and creamy cheesecake was adorned with a fresh strawberry compote creating a wonderful alternative to typical cheesecake variations. For the chocolate cake lovers, just a forkful of the warm lava cake exposes the chocolaty goodness of the lava center. The addition of vanilla ice cream and berries round out this tasty chocolate experience.
Each season Executive Chef George Nikolopoulos runs his kitchen with consistent effectiveness. His Grecian heritage adds a wonderful mediterranean influence, creating popular meal choices with an added flair. The generous portions and delectable fresh flavors will have you coming back for more. Be sure to check the nightly specials as he often adds Greek treats that are always worth trying.
For additional information go to https://westlakefishhouse.com/ – and check their add in the Montauk Sun for the entertainment schedule and Fall hours. No reservations are accepted, but if there is a wait, it’s worth it.