Oceana

All varieties of seafood and shellfish are prepared here with one goal in mind: to enhance the simple perfection of each ingredient. The food is neither complicated or intimidating. From the crab cakes or wild striped bass ceviche to other signature dishes such as grilled loup de mer or butter poached lobster, dining at Oceana is a totally gratifying experience. Three-course prix fixe menus are de rigeur here. Chef Ben Pollinger, formerly at Tabla, ensures the continuity of quality and success here. A small note: while the majority of the patrons are suit-and-tie, the dress code has seemingly relaxed in the days since Oceana's rebirth, and one might dine in a t-shirt and jeans unmolested these days.