THIS RESTAURANT IS CLOSED Wild Salmon

THIS RESTAURANT IS CLOSED Wild Salmon Restaurant Review:

Pacific Northwest fare may finally be getting its due in New York City. Jeffrey Chodorow, the prolific restaurateur who’s dabbled in everything from sushi to steak and now wild salmon, has shuttered English is Italian and installed hundreds of bread-loaf-size copper fish-shaped objects that dangle from the ceiling of this airy space. The menu is all Pacific Northwest, all of the time: from the wine and beer lists that offer rare-to-the-East-Coast Washington and Oregon libations to the raw bar of Olympia oysters that are flown in regularly from the other side of the country. Even the overly salty (and over-rated) salami and prosciutto comes from Seattleite Armandino Batali (yes, Mario’s dad). For entrée’s, it’s hard to top the flaky salt-cured cod fish, which is sprinkled with ginger and sitting atop a patty-size dollop of Japanese sticky rice. Likewise, the crab ravioli with bay shrimp in a tarragon-Chardonnay sauce contains an explosive but well-balanced proportion of differing flavors. In the end, getting a table at Wild Salmon is worth fighting upstream for.