I was recently lucky enough to sample the new Bar Menu (also called the "Cafe Menu" by the waiters) at the legendary Oceana in Midtown Manhattan. This appetizer sized fare is actually available at tables in the bar area, at the actual bar and at the patio outside the side of the light and airy nautical themed eaterie that could just as easily be placed in Southampton. As I sat by the bar overlooking the soon to be opened patio, I happily imbibed the Brazilian rum dominated Kafir Lime Caprinha (or several of them) and the Forbidden Punch made with gin, Domaine Canto and Creme Yvette.
All of the fare offered for the bar and patio is seafood-based, with the exception of the much-raved-about burgers and sirloin Oceana serves. Some of my favorites at the table were the Smoked Tuna Roll (where only the exterior of the roll is actually smoked), Oysters With Rose Gelee From Rose Champagne (topped with kumquat slices), and Lobster Tater Tots (an item that has not surprisingly, turned out to be the runaway success of the new bar/patio menu).
So I got the chance to further explore Oceana's "ocean floor" during my dinner at the restaurant this past Saturday night. Highlights you ask? For the savory courses, Executive Chef Ben Pollinger's traditional but oh-so-perfect broiled lobster stuffed with crabmeat and hearty peekytoe crab cakes are must haves. For the dessert? Chef Jansen Chan's cookie assortment (mentioned by Anne above) is fantasitc, but my personal favorite was the de-constructed strawberry shortcake with mint sorbet. -FF
120 West 49th St.
New York, NY 10020
[Photos: Anne M. Raso & Finance Foodie]