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Wildfish Seafood Grille Restaurant Review: A glance at the chalkboard above the exposed kitchen confirms this upscale restaurant’s commitment to fresh seafood. Besides the featured daily catches, there’s always a roster of oysters, best dunked into a cocktail sauce so powerful with horseradish, it’s called “atomic.” (The pungent root will have you leaking happy tears of pleasurable pain.) Regular menu offerings bring primo swimmers like Gulf snapper, Georges Bank lemon sole, Chilean sea bass, and on some lucky nights, Alaskan halibut stuffed with Jonah crab. Many dishes exude an Asian bent---thickly sliced, wok-seared Pacific ahi, for example, is rolled in black and white sesame seeds, tumbled with daikon sprouts, ginger, chopped tomato and shiitake mushrooms, then layered over soba noodles in a refreshingly light soy broth. There are juicy, USDA aged Prime steaks available, too, best paired with rich truffled macaroni and cheese gratinata.