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Went to Oceana just last week and found the service rushed and the food overly spiced. Had Stone Crab Claws and found a shell and my main was Artic Char which was fine except the sauce and buckwheat spetzel was too overpowering and you could not taste the fish. Try Le Bernardin on 51st. It is more money but worth it.
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re: Jaimee
1001dinners
Jan 19, 2008 02:37 PM
I think you get a really good seafood meal at Shellys (51 W 57th St) Main Lobster, Alaskan crab claws, monkfish perch, 6 varieties of oysters whatever. Not fancy. Good size serves I recommend it
About Le Bernadin I had mixed feelings- in the end I think it's very close to being excellent but misses out on a few things and the decor is certainly nothing special. see my blog www.1001dinners.blogspot.com
Elliot
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Years ago, when Rick Moonen was in charge of Oceana's kitchen, we had a stellar dinner there -- for me, far superior to the meal we had a Le Bernardin. When he left, Cornelius Gallagher took over, and there was overwhelming praise for his cuisine. Sadly, we never got around to trying it. The current chef is Ben Pollinger. He has a good pedigree, and I've thought about going again, but so far, his menus as posted on the website have not enticed me. (Note that the restaurant is owned by the same family that owns Molyvos.)
You might want to consider Pampano, just at the border of the 50's, on 49th, b/t 2nd & 3rd. Delicious modern Mexican cuisine with an emphasis on fish and seafood.
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re: RGR
guttergourmet
Jan 4, 2008 04:37 PM
My office is around the corner and over the last 9 years I've eaten under all 3 chefs (also had a meal with Moonen at the James Beard House), most recently about 6 months ago right after Pollinger (ex-Tabla and Lespinasse) took over and there was no discernible difference between any of them. I believe the seafood rivals La Bernadin for a fraction of the price. I also like the cruise ship atmosphere.
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re: idia
idia,
You can see what I presume is the current menu on the website.
http://www.oceanarestaurant.com
I look forward to reading your report. :-)
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re: MMRuth
MMRuth:
Thank you for your response.
We went online to see the menu and frankly we noticed that there seemed to be no steamed or poached fish, just mainly grilled.
Price is not a problem but somehow the menu didn't seem to speak to us, although the place, I admit, looks quite lovely.
Thanks for trying. I really appreciate it.
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re: idia
Sorry, idia, I should not have responded without a better suggestion. Maybe it's just me, but IMO there are no seafood restaurants in this country that can compare to those I have been to in Europe. I have had some superb seafood in restaurants where it is not the primary food type, such as Picholine and Jean Georges, but I have found most seafood restaurants to be inferior to what I can do myself at home (the curse of being a good cook). I'll keep my mouth shut on the subject from now on. I hope you have a great meal at Oceana.
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re: rrems
rrems:
Nay, not so! I want your responses and opinions even if you have nothing further to suggest. That's how I learn things.
I have a similar feeling as you about steak houses vs. actual restaurants that happen to serve very fine steak. So far I have found them to be superior to any of the NY steak houses I've been to just like you find regular restaurants to be better than fish venues.
My mate has this "fish wish" and doesn't actually want to dress in anything more dressy than a turtleneck and sweater, so places like Le Bernardin are out of the question.
We tried Jean George but they are already booked at the time we need to dine.
Invite me and I'll come for a delectable rrems fish delight! :-)
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