Oceans

The story

Crafted with passion, served with love

A Seafood Restaurant Rooted in Coastal Inspiration

Oceans sits at 233 Park Avenue South with a clear identity: locally and globally sourced seafood, sushi, and a raw bar that draws from the Pacific, Atlantic, and Mediterranean shores. The restaurant is the New York outpost of Vancouver's Toptable Group, a hospitality company with over four decades of experience building restaurants where, as they put it, "the soul is found in the kitchen." That philosophy travels well.

The Chef Behind the Menu

Executive Chef Andy Kitko came to Oceans with a résumé shaped by serious kitchens — an apprenticeship under Chef Sylvain Portay at the Ritz Carlton's Dining Room in San Francisco, followed by time at Michelin-starred Café Boulud and Aqua. He later served as Executive Chef at Cedar, Oyster House, and Butcher & Singer before joining One Group as Regional Corporate Chef for the Northeast. It was his tenure at Estiatorio Milos in New York, however, where he found his footing with seafood — a simplicity of approach that now defines what comes out of the Oceans kitchen.

Kitko's menu is ingredient-led. The freshest available catches anchor every section, accented by seasonal produce rather than overshadowed by it.

What's on the Table

The menu spans considerable range without losing focus. The raw bar anchors the experience: east and west coast oysters, Alaskan king crab with dijonnaise, Maine lobster, and a signature three-tier "Oceans La Tour" tower loaded with oysters, tuna sashimi, peekytoe crab, mussels, clams, calamari, and lobster. A fresh fish market display rotates daily — branzino, turbot, dorade, American red snapper, and black bass, offered whole, grilled or as sashimi, priced by weight.

The sushi and nigiri selection holds its own alongside the raw bar, with hamachi, uni, toro, and Japanese A5 Wagyu among the options, plus a thoughtful lineup of specialty rolls including the Rocketman (peekytoe crab, seared salmon, truffle miso sauce) and the Mountain (asparagus, avocado, spicy yellowtail ceviche).

Hot plates lean into the same coastal sensibility: Alaskan black cod with sake glaze and yuzu dashi, Nova Scotia halibut with lemon verbena beurre blanc, charred Spanish octopus with gigante beans and wild oregano, and a Maryland crab cake built on jumbo lump crab. Those who prefer land-based options will find a filet mignon, dry-aged bone-in New York strip, and free-range chicken on the same menu — the kitchen doesn't force a choice.

The Wine Program

Wine Spectator recognized Oceans with its Best of Award of Excellence, a distinction that reflects the seriousness of the cellar. The wine list is described as "an ever-evolving journey to discover distinctive wines, to feature passionate growers, and to highlight noble varieties from vineyards that fascinate and inspire." The bar program adds a well-constructed cocktail list alongside sake options that pair naturally with the seafood-forward menu.

The Room and the Occasion

Smart casual is the dress code — the tone is elevated but not stiff. Private dining is available in the Atlantic Room for group events, and a daily happy hour runs Sunday through Friday from 5 to 6pm, featuring oysters, select rolls, and bar bites at accessible prices. Whether the occasion is a weeknight dinner or a larger celebration, Oceans is built to accommodate it.