Oceans New York

"Our Shrimp Scampi is an elevated classic. To enhance its complexity, we use two forms of garlic: roasted and confit. We blend these into a compound butter, then emulsify it with white wine and lemon to create a creamy sauce." — Andy Kitko, Executive Chef​

Shrimp Scampi | Lemon garlic butter, grilled bread​

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Oceans La Tour | Oysters, ceviche, tuna gomae, tuna sashimi, jumbo shrimp cocktail, mussels, clams, calamari, peekytoe crab, alaskan king crab, and lobster. ​

Executive Chef Andy Kitko looks forward to welcoming you with our daily selection of seafood from 5pm. ​

Join us from Tuesday, September 16 through Sunday, September 22 to celebrate the return of Negroni Week at Ocean with our signature cocktails. This worldwide event aims to raise money for Slow Food's mission, which promotes a more equitable and sustainable food and beverage world.

Let's raise a glass to one of the world's most iconic cocktails and !

"The Maryland Crab Cake is my take on a classic. We use freshly steamed jumbo lump crab meat, then gently bind it with eggs and Old Bay seasoning. After that, we coat the top and bottom with panko breadcrumbs to achieve a perfectly light and crispy texture." — Andy Kitko, Executive Chef​

Maryland Crab Cake | Jumbo lump crab, old bay aioli. ​

Executive Chef Andy is excited to welcome you back to the city with fresh catches from Pacific, Atlantic, and Mediterranean shores beginning at 5pm. ​

Elevate your evening and explore our signature cocktail menu. ​

Espresso Martini | Tito's vodka, Varnelli Caffe Moka, vanilla, espresso.​

Our team is ready to welcome you this Labour Day long weekend beginning at 5pm.

"Park Avenue South may be brimming with restaurants—but this dining room will stop you in your tracks. First with its looks (imagine an inviting bar that anchors the room up front, while the back is crowned by a raw bar and sushi counter); and then with its enticing cooking." — ​

Explore our signature cocktails this evening. ​

Our light and fresh Tuna Tartare paired with our taro crisps creates the perfectly balanced bite. ​

Tuna Tartare | Pine nuts, Asian pear, avocado, radish. ​

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Don’t miss our $60 three-course prix fixe menu for NYC Restaurant Week! Enjoy signature dishes like our Alaskan Black Cod paired with our classic cocktails. ​

Alaskan Black Cod | Sake glaze, bok choy, edamame, shiitake mushrooms, yuzu dashi.

Executive Chef Andy Kitko and our team are ready to welcome you for summer .

Don't miss out on the last weekend of our $60 three-course prix fixe menu featuring our signature dishes for . ​

Rigatoni Neri | Shrimp, mussels, calamari, confit tomato, lemon breadcrumbs. ​

Click our link in bio to view our summer NYC Restaurant Week three-course prix fixe menu. ​

"Impeccable service at this beautifully designed seafood restaurant makes every meal feel like a special occasion. Executive Chef Andy Kitko presents daily selections of locally and globally sourced fish, available to be prepared several ways."— ​

Alaskan Black Cod | Sake glaze, bok choy, edamame, shiitake mushrooms, yuzu dashi. ​

for our $60 three-course prix fixe menu for offered until August 18.

Executive Chef Andy Kitko's menu is inspired by the Pacific, Atlantic, and Mediterranean shores that features the freshest catches available – all accented by seasonal ingredients.​

Grilled Whole Branzino | Extra virgin olive oil, lemon, sea salt.​

Reservations can be made using the link in our bio.​

"On a prime corner near Union Square, Oceans is a locally- and globally-inspired seafood restaurant with a timeless and approachable dining experience—an elevated take on a classic New York bistro with a downtown feel." — ​

Click our link in bio to reserve for until August 18. ​

"His menu comprises more than 30 varieties of locally and globally sourced seafood, with a sushi bar and a selection of whole fish on display." — ​

Click our link in bio to reserve. ​

"Our signature Charred Spanish Octopus uses simplicity to highlight the quality of the octopus. Steamed until tender, then char-grilled for smoky flavor and crispy texture, it's complemented by creamy beans and a touch of sharpness from the shaved sweet onion." — Andy Kitko, Executive Chef​

Charred Spanish Octopus | Marinated gigante beans, wild oregano.​

It's in the city, and we look forward to welcoming you with our $60 three-course prix fixe menu created by Executive Chef Andy Kitko.

Executive Chef Andy Kitko looks forward to welcoming you for until August 18. ​

Faroe Island Salmon | Cauliflower couscous, almonds, currants, crispy salsify. ​

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"Our Ceviche Mixto is inspired by my travels to Mexico City, where vibrant agua chile dishes are a staple, it's a refreshing and vibrant way to savor various types of seafood. Perfect for starting a meal, especially during the sizzling summer months." — Andy Kitko, Executive Chef​

Ceviche Mixto | Pineapple aguachile, red onion, cilantro. ​

Featured on our $60 three-course prix fixe menu, available for until August 18. Click the link in our bio to reserve your table! ​

Pacific Rim | Arette blanco tequila, togarashi agave, lime, yuzu. ​​

Click our link in bio to explore our menu of signature cocktails in the lounge daily from 5pm. ​

returns Monday, July 22 until Sunday, August 18. ​

Celebrate the art of hospitality with your fellow New Yorkers and enjoy Executive Chef Andy Kitko's annual prix-fixe menu. This menu pays homage to our oceans' finest, featuring our signature Ceviche Mixto, Faroe Island Salmon, and Alaskan Black Cod. ​

We look forward to welcoming you for our three-course $60 prix-fixe beginning at 5pm.​

Reservations can be made using the link in our bio. ​

"My favorite aspect of the hospitality experience is sparking the excitement for guests while balancing the comforts of home. My goal is to leave no stone unturned in discovering what is possible when creating memorable experiences for our guests." — David Schneider, Vice President of Operations​

Executive Chef Andy Kitko uses multiple purveyors when sourcing seafood to ensure only the highest quality fish and shellfish arrive at Oceans daily. ​

Explore our selection of cocktails at the bar daily beginning at 5pm.​

Spyglass | Ten to One white rum, St-Germain, mint, green tea, whey, honey.​

Begin your evening with our signature Beef Tataki. ​

Beef Tataki | Black garlic ponzu, ginger. ​

Movie Star | Grey goose l’orange vodka, Domaine de canton ginger liqueur, St. Germain elderflower liqueur, ginger syrup, lemon. ​

Click our reservations button to reserve. ​

Drawing inspiration from the shores of the Atlantic, Pacific, and Mediterranean, our menu showcases only the freshest ingredients sourced locally and internationally.​

Today we raise a toast to all the incredible Dads – Happy Father’s Day from our Oceans and Carlotto family!

Today we raise a toast to all the incredible Dads – Happy Father’s Day from our Oceans and Carlotto family!

Alaskan Black Cod | Sake glaze, bok choy, edamame, shiitake mushrooms, yuzu dashi. ​

Celebrate Father's Day weekend with us and reserve your table today!​

Norwegian Salmon | Cauliflower couscous, almonds, currants, crispy salsify. ​

Celebrate the best of what Norwegian salmon has to offer during until Sunday, June 23. ​

Jacob’s Ladder | Ginger infused Tanqueray, green chartreuse, orgeat, lime, basil. ​

Celebrate Father's Day weekend with us and

"Impeccable service at this beautifully designed seafood restaurant makes every meal feel like a special occasion. Executive Chef Andrew Kitko presents daily selections of locally and globally sourced fish, available to be prepared several ways."— ​
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Click our link in bio to reserve. ​

"Don’t go to Oceans because it’s a steakhouse substitute. Go because the seafood’s sensational." — ​

Celebrate Father's Day weekend with us and reserve your table today!​

Executive Chef Andy Kitko’s Wild Salmon dish takes a Norwegian twist this — don’t miss the chance to enjoy it with us from Friday June 7 through to Sunday, June 23 as we celebrate the best of what Norwegian salmon has to offer.

Visit our reservations button to book your table now.

Oceans La Tour | Our signature three-tier tower: oysters, ceviche, tuna Gomae, tuna sashimi, jumbo shrimp cocktail, mussels, clams, calamari, peekytoe crab, Alaskan King Crab, and lobster. ​

Click our link in bio to reserve your table for Memorial Day weekend and

Seafood Plateau | Single tier with oysters, tuna sashimi, ceviche, and jumbo shrimp cocktail. ​

Click our reservations button in our bio to