Remlik's Grille and Oyster Bar: Beyond the special occasion

By Dave Greber

March 19, 2014 Updated Mar 20, 2014 at 7:38 AM EST

Binghamton, N.Y. (WBNG Binghamton) Open just three years, Remlik's Grille and Oyster Bar is working to expand its image from being just a restaurant reserved for special occasions.

Put it this way: If you let its incredible ambiance, classic steakhouse fine dining and diverse menu keep you away, you'll miss out on what one of the area's top restaurants has to offer.


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Tucked into the ground floor of the historic Kilmer Building on Lewis Street, Remlick's is premier dining.

But co-owner Ed Wesoloski is working to shed the notion that draws patrons for special occasions only.

"As far as birthdays and such... that's something we're trying to get away from, so it's not an occasion restaurant, that you can come here because it's Friday, or Thursday or Tuesday," Wesoloski said. "When you do walk in, you see the beautiful building, the tablecloths, you assume that it's going to cost a lot of money to come here, when in fact, you can have lunch for $15 here.

Having perfected the classic dining experience, Ed has spent the past few months expanding the restaurant's choices. The result is a taste of the sea so fresh and impressive, you'll forget you're in the Parlour City.

Our tour began with an oyster sampler, accompanied by an incredibly knowledgeable wait staff that will walk through the most novice of diners.

The largest part of their new menu is the sushi, crafted by some of the finest hands around. The sushi bar is available from 5 p.m. to close, Wednesday to Saturday.

Admittedly, you may have to wait for Sushi Master Yoshi to do his thing -- which includes scratch-made sauces and literal food masterpieces-- but it's worth every second.

Then it was off to a few of the best sellers, which are no doubters. The sea bass -- a center-cut piece more than two inches thick -- was flaky and seared to perfection. And the Fred Flinstone-sized pork chop was cooked to order and juicy and finished off with a rich garlic butter.

"We didn't really know what we wanted to do," Wesoloski said. "But to see what it's come to be, yeah, a lot of pride in that. A lot of pride in that. Lot of hard work, but a lot of pride."