Oceana, New York
Inside a new location just west of Rockefeller Center, Oceana continues to deliver the fresh, creative seafood that has earned it a Michelin Star for four years in a row. The day’s fresh catches are set atop crushed ice at the marble raw bar, which serves as the centerpiece for the restaurant. Executive chef Ben Pollinger creates dishes like taro-wrapped dorade, roasted stuffed Branzino for two, and 28-day dry-aged prime strip loin, served bone-in. Sommeliers offer pairings from the 500-plus wine list, while executive pastry chef Jansen Chan provides a perfect conclusion to the meal.
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