Displaying all articles tagged:

Oceana

  1. interviews
    Why Bill Telepan Closed His Restaurant and Took an Unexpected Staff Job“Listen, I just want a job for the next 15 years and to cook and make people happy.”
  2. Fish Fraud
    Oh, Hey, Now We Have to Worry About Salmon Fraud, TooA new reports says if you got it at a restaurant, there’s a good chance it wasn’t actually wild.
  3. Crabby Crisis
    Watchdog Group Uncovers Troubling Crab-Cake FraudOceana found that 38 percent of crab cakes in Maryland and D.C. don’t contain blue crab as advertised.
  4. The Prawn Identity
    There’s a Good Chance the Shrimp You’re Buying Is MislabeledPut down the scampi, everyone.
  5. Grub Guides
    Babka, Baby: Here’s Your Rosh Hashanah Eating GuideShalom Japan’s “New Year’s-style” duck, Mile End’s kugel, and more.
  6. No Substitutions
    More ‘Impostor’ Fish Found in America’s Restaurants and SushiThe fish on your plate has been wondering about its real family.
  7. Leftovers
    Pig Out at the Cochon 555; Find a Pie Nearby With a New Pizza-Locating AppPlus: Tickets are now on sale for Vegas Uncorked, and more, in today’s leftovers.
  8. Fish Story
    No Fluke: Fish Mislabeling Is Rampant in New YorkYour fishmongers and chefs may be selling you lies.
  9. Leftovers
    Beer Cookies Are a Thing; the Wallace to Open in Clinton HillPlus: cheap beer and oysters at Oceana, and more of today’s leftovers.
  10. Cheap Eats
    Cheap Eat of the Year: The Steamed BunThe staple has taken on a life of its own.
  11. Leftovers
    Happy Hour at Winston Champagne Bar; NoMad Nixes $125 TastingPlus: free PB&J at the NYPL, Beer Table’s beer bike plans, and more of today’s leftovers.
  12. Leftovers
    Bacon Reality Show in the Works; Introducing Tator-Tot Specialist Tot SpotPlus: Pink Tea Cup returning to the Village, Chop’t opens Thursday in the Flatiron, and more of today’s leftovers.
  13. Two for Eight
    Tables Available at Oceana; Later Tonight at Jean Georges, L’Atelier deIt’s 4 p.m., and that means it’s time to play Two for Eight. Today: Splurge.
  14. What to Eat
    There Is Some Very Fancy Lobster Swimming Around TownA shipment of rare Fourchu lobster has hit town, and the supply is running out fast. Here’s how to find the Wagyu beef of the sea.
  15. Two for Eight
    Tables Available at Nobu, Fish Tag; Within the Hour at Brushstroke and FishtailIt’s 4 p.m., and that means it’s time to play Two for Eight. Today: Seafood Experts.
  16. Foodievents
    Oceana’s Ben Pollinger Has a Lobster Roll Stand, TooOceana’s executive chef is serving lobster bánh mì at summer street fairs.
  17. In Season
    Soft-Shell Crab Season Has Begun! (Somewhat)Here’s who’s got ‘em.
  18. Menu Changes
    Puff Piece: Fried Blowfish Is So Hot!The latest: chicken-fried blowfish.
  19. Beef
    Conant Defends Himself to Canadians; Oceana Says It Isn’t Racist TowardToday in damage control.
  20. Two for Eight
    Tables Available at Oceana; Adour Alain Ducasse Fully BookedIt’s 4 p.m., and that means it’s time to play Two for Eight. Today: Splurge.
  21. The Great Outdoors
    Freshly Alfresco: Three New Outdoor Drinking and Dining SpotsOceana, Char No. 4, and Brooklyn Social open outdoor spaces.
  22. The Other Critics
    Sifton Dislikes the New Oceana; Another Rave for A Voce ColumbusPlus: Jay Cheshes on Travertine, in our weekly roundup of restaurant reviews.
  23. In the Magazine
    Adam Platt Sinks Oceana’s Lofty Ambitions; Meet the Spotted Pig ForagerAlso in the magazine this week: holiday cakes, and crabapple mostarda.
  24. Menu Changes
    Shucking A! Prime Meats Gets Into Oyster GameThe Carroll Gardens spot is adding a raw bar.
  25. What to Eat?
    70-Year-Old Lobster Won’t Be CrackedOceana shows respect for its elders.
  26. The New York Diet
    Mike Colameco Checks Out A Voce Columbus With Jean-Georges and Mimi Sheraton“Out of the kindness of their heart, they sent out a little dessert, too, which I really need like a hole in the head.”
  27. Trends
    High-end Sushi Takes a Recession HitA look at the unraveling of the sushi trend.
  28. Slideshow
    What to Eat at the New Oceana, Opening TodayA look at the newly relocated dining room and menu.
  29. The Other Critics
    Ryan Sutton Finds ‘Gustatory Bliss’ at the Standard; OceanaPlus: Jay Cheshes on Prime Meats, and Robert Sietsema, in our weekly roundup of restaurant reviews.
  30. Neighborhood Watch
    Oceana Open for Lunch With Liquor; New Brick-Oven Pizzeria Coming to AstoriaPlus: Permanent Brunch in the Lower East Side, and a new Harlem restaurant opens with a gospel bash, in our regular roundup of neighborhood news.
  31. Openings
    What to Expect From the New OceanaThe restaurant will get an updated look at Rockefeller Center.
  32. NewsFeed
    Three Stars for Oceana; Richman Releases His New York Burger ListScarpetta takes a hit, Oceana gets a lift, and more, in our weekly review roundup.
  33. Foodievents
    Fatty Cue Makes Its Public Debut at Flatiron EventGail Simmons, Geoffrey Zakarian, and Zak Pelaccio all are alive and well.
  34. Neighborhood Watch
    Quality Meats Testing Its Own Ice-Cream Brand; Wild Bill Clinton Eats at HillArtisanal now serves serious steak and Oceana will have a raw bar when it moves, in today’s neighborhood food news.
  35. NewsFeed
    Kunz Eyes Oceana Space; Meanwhile, Café Gray Presents Doomsday MenuCafé Gray prepares to close and looks southward for its next move.
  36. Mediavore
    Citywide Truffle Shortage; A New Eastside Fro-Yo FoeA citywide truffle shortage can explain why “the Waverly Inn jacked up the price of its infamous truffle-topped mac & cheese from $55 to $85. The dish was an amusing punch line at $55; at $85, it’s just obscene.” [NYP] Related: Le Cirque Bids High for Monster Truffle Bruni eschews all the courtesies one suffers at the dinner table, which he refers to as restaurantspeak: “Would I ‘enjoy coffee with dessert?’ I don’t know; it depends how good the coffee is. I’ll have some, yes, then we’ll see.” [NYT] FR.OG has now lost Jean Georges alum chef Didier Virot to the Plaza’s new restaurant-to-be, the Palm Court, set to open later this year. [Diner’s Journal/NYT]
  37. In the Magazine
    It’s August, and the Eating’s Easy It’s August, cheap-eats time, when you should be gobbling down raw artichokes, Cuban sandwiches, tapas, and pasta. It’s time to chill out, in other words. And that’s the idea behind this week’s food coverage.
  38. What to Eat Tonight
    We’ve Got Oceana’s New Menu — and Word of a Special ServedThe man Ben Pollinger succeeded as executive chef at Oceana in October, Cornelius Gallagher, was one of the city’s top toques, and much of the kitchen left with him. Finally, though, Pollinger has settled in and after much tweaking of the original, finally introduced his own menu (which we’ve filed into our flourishing playground of a database). Says the chef: “Oceana’s menu reflects my vision for what I wanted to do here: a kind of global seafood, with a simultaneous awareness of classic American cooking.”
  39. Neighborhood Watch
    BondSt Sushi Burns; Coffee Shop Closing Averts Bad DateConey Island: Surf Avenue LLC has just purchased nearly 16,000 square feet across from the Cyclone, possibly on which to build a chain restaurant, maintain a parking lot, or create another “Shoot the Freak.” [Gowanus Lounge] East Elmhurst: La Guardia gets fancy with Michael Navarro’s Deluge. Getting drunk before a flight finally gets a classy gloss. [Gayot] East Village: Photos of the electrical fire that scorched BondSt sushi at dawn. [Eater] $500,000 in damages predicted. [Gothamist] Midtown West: Italian, Asian, French, and Latin cuisine coming together at 4Fusion on West 58th Street. We suggest the burger. [Gayot] Park Slope: Former Oceana chef Jared King no longer involved with Alchemy, but the menu’s holding steady. [Gothamist] Tribeca: Will a fancy new bus stop at the entrance of Bouley spur the rich people’s interest in public transportation? [Curbed] Union Square: Coffee Shop’s closing saves pretty waitress from a date with sleazy customer. [NYS]
  40. Openings
    Park Slope Gastropub Serves Guinness on Tap — and as a Foam! A few months ago, we alerted you that the “gastropub” phenomenon, deftly explored by Rob and Robin, was infiltrating Park Slope. Well, on February 21 the eagle lands in the form of Alchemy, the love child of former Lucky Strike barkeep Kevin Read and Jared King, previously a chef at Peacock Alley, Windows on the World, and Oceana. Their collection of antique jars isn’t the most impressive in town (guys, how could you let Simon Hammerstein beat you? Those things come so cheap at the Seventh Avenue flea market), but the menu, available for you here exclusively, is nothing to scoff at. Hanger steak served with bone marrow? Scallops with acorn-squash purée and Guinness froth? Cuttlefish with chorizo-oil mayonnaise? O’Connor’s across the street better step up its game — bar nuts ain’t going to cut it anymore. —Daniel Maurer Earlier: The Slope Gets Gastropub — With Garden, Perfect for Six Months From Now
  41. What to Eat Tonight
    Nantucket Bay Scallops, Ripe for the Shucking Rob and Robin recently described, in mouthwatering detail, the nuances of Peconic Bay scallops. Our thoughts quickly turned to their Nantucket Bay cousins, which are currently appearing on some of the best tables in the city.
  42. Openings
    The Slope Gets Gastropub — With Garden, Perfect for Six Months From NowKevin Read, former barkeep at Lucky Strike, has given a post-Victorian makeover to a Park Slope hardware store, trucking in a 100-year-old bar, and will soon open Alchemy, a bar-restaurant inspired by his time in the townhouse gastropubs of Hempstead, London. Chef Jared King — formerly of Windows on the World, Oceana, and most recently, Peacock Alley — will cook $12 to $25 entrées of roasted chicken, ravioli, seasonal stews, and a hangar steak in red-wine reduction, plus more adventurous specials made with game and organ meat. Ingredients will be largely local, organic, and free-range, and come spring the patrons will be free-range too: There’s a garden in the back. Alchemy, 56 Fifth Ave., nr. Bergen St.; Park Slope, Brooklyn — Daniel Maurer
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