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Apr 19, 2010 10:39 AM

Disapointment at Oceanos - how would you have handled it? [moved from New Jersey board]

Last week, my fiance treated me to dinner at Oceanos to celebrate our "anniversary". I've been there a few times before and love the fresh seafood. The owner, Peter, was very nice and came to our table a few times. He readily recommended the black sea bass, saying it was swimming the day before. I love sea bass, and was leaning that way, so that's what I chose.

When he came over to check on our dinner, I told him that mine was not hot. You could tell it had been sitting around for a while, and pretty dried out. He offered to take it back and heat it up for me, and I said, pointing to areas of the fish, "No thanks, it is pretty well cooked here and here, I don't want it to dry out anymore." He smiled, asked my fiance how his meal was, and left the table. WTF?

I helped my fiance finish his dinner (isn't he a sweetie?) which was much hotter and very good. Our waitress didn't come around to check on our dinner, the busboy took away my uneaten dinner and that was the end of it.

I was really disapointed. I love black sea bass, and was so looking forward to fresh fish!!! What a waste of a beautiful fresh fish and my fiance's hard earned $37.

What do you do when you tell the owner about a problem and he ignores it? Anyone would have been able to look at my fish and tell it was overcooked - I would have overlooked/forgiven it not being hot if it had been properly cooked, it would still have been tasty. Can anyone give me some advice for I could have handled this better? Would you have pursued it, or just chalked it up to an off night, like I did?

Oceanos Restaurant
2-27 Saddle River Road, Fair Lawn, NJ 07410

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  1. I too would've been disappointed with the lack of response by the owner. However, your words could've been interpretated as willing to accept the fish the way that it was served. Instead, I would have handled it by asking them to take my plate away and replace it with another item. I'm sure the owner doesn't want you to be dissatisfied with your meal and therefore recommend that you call or write and advise of your dissapointment. Good Luck.

    1. The original comment has been removed
      1. An entree costing 37$ better be pretty close to perfect...I would have asked to have it sent back.

        1. Peter is a sweetheart, he did not understand your request I am sure.
          This is a great restaurant but it has gotten too pricey for me but quality costs more but I am broke.
          I am sure the next time you go back he will make it right.

          1. "No thanks, it is pretty well cooked here and here, I don't want it to dry out anymore."

            I think the other responses here are correct - this was perhaps not the best way to put your complaint. I would have flat out said that not only was it cold but it was overcooked, so heating it any further would not do it any favors as the meal was already ruined. Instead, your stated response seems potentially passive-aggressive in a not-quite or veiled-complaint, which the owner either did not know how to deal with or was confused about, whether you were ok with what you got or actually wanted a replacement.

            At that price point, I think you have every right to complain about an improperly prepared meal directly and pointedly. Don't tip-toe around it or expect your less-than-direct words to be interpreted the way you meant it.

            3 Replies
            1. re: sockii

              I agree, you would have been better off saying what you thought - "it's already overcooked here and here so heating it up will dry it out further, I'd prefer a new one cooked properly and hot".

              1. re: hsk

                I would have just said "It's overcooked and already cold besides", not to be rude but because he asked, and you're paying a premium.

                It really is hard to come up with just the right words at times like that, I understand completely. you don't want to be nasty about itm and it can sound like an insult to the restauranteur, which most people don't want to do.

                1. re: EWSflash

                  I agree its hard to phrase that without feeling that you are insulting the owner. BUT thats a good amount of $$ being spent for an entree ..even by nyc standards. He should have taken your cues and brought out a new properly cooked piece of fish. I personally like Oceanos but stopped going due to the prices.