Oceana
Seafood restaurant · Midtown West ·
Innovative American seafood & extensive wine list; upscale dining
Innovative American seafood & extensive wine list; upscale dining
"Launched in July, this Oceania ship features 12 dining venues, including a crêperie, and refreshed menus throughout; guests can snack on bakery nibbles like ricotta‑filled sfogliatelle and Grand Dining Room classics like tournedos Rossini, while new touches include the Bubbly Bar, a tableside Manhattan cart, and low‑ and no‑sugar wines, plus culinary‑focused shore excursions such as vineyard visits or local dining on the Aegean & Turkish Awakening itinerary." - Janice Wald Henderson
"As the name suggests, Oceana is all about seafood. Start with oysters from the raw bar, or perhaps a whole chilled seafood tower, before moving onto appetizers like yellowtail crudo and lump crab cake. Mains include calamari risotto, dover sole a la meunière, and even a few non-fish options like filet mignon or fried maitake mushrooms. And since it’s centrally located in midtown, Oceana is a popular choice for both business lunches and pre-Broadway dinners." - Annalise Mantz
"I learned that Oceana, a Midtown fine-dining seafood restaurant, will close temporarily after service on Friday, March 13, with plans to reopen on April 1; the shutdown was driven by a 75 to 80 percent plummet in sales due to Midtown office and tourist closures and a total disappearance of private dining in March, and the Livanos family said in a statement that, "we feel it’s best to follow their lead." - Eater Staff
"The Midtown seafood hotspot has brought back its lobster roll cart, offering Connecticut- and Maine-style hot and cold rolls ($19), lobster salad ($25), and ice cream sandwiches ($4); it's set up outside the restaurant at 120 West 49th St., between Sixth and Seventh avenues." - Carla Vianna
"Chef Bill Telepan will be serving his potato latkes with housemade applesauce and sour cream or with smoked salmon and dill creme fraiche, available in-house and for takeout. Available December 2 through December 10." - Kayla Kumari Upadhyaya