Fresh Favorites
The Wellington's cuisine in the Chef's Spotlight
By Melissa Gorzelanczyl - Luxury Living 2006
Freshness is the main ingredient that makes this mouth-watering Ono dish stand out like a true "star" fish.
Known as "the best steak house in the city," the Wellington is located ad 1060 Hansen Road in Green Bay, dips into seafood fare with a fresh approach. The fish is caught and shipped from Honolulu the same day, which means the chefs plate up some of the freshest fish available. "Our fish for tomorrow night is still being caught today," notes executive chef Devin Summers, a two-year veteran at the restaurant.
His genius for the entree is simple-fish that fresh doesn't need many other flavors. The sashimi-grade fish is pan seared raw, then seasoned with salt, pepper and garlic.
On the side is purple Thai rice, which is sticky and has a texture similar to wild rice.
Nesting atop the rice are spicy cashews the chef compares to "peanut brittle" and another side of seasonal vegetables completes the staples, followed by a light drizzling of apple cider and balsamic reduction syrups.
For wine, owner Mary Hall and her husband, Jack, recommend a glass of Santa Margherita pinot grigio, picked for its fruit forward taste and clean finish. "It would also go nice with a pinot noir," says Hall. "Ask your server if you're not sure what to choose."
For $25.99, the Ono fish plate comes with a choice of soup or salad and is served with the Wellington's signature dipping oil and warm bread. Finish the experience with squash creme brulee, a fall dessert reminiscent of pumpkin pie. With an intimate ambiance that feels like a polished extension of your own home, the Wellington is an easy favorite for conversation with a loved one and a flavorful meal.