Page 84 - December2018

The Lobster Cobb Salad at Oceana with bacon, blue cheese, crispy shallots, tomato, egg, sliced mush- room and mustard dressing
OCEANA RESTAURANT
120 West 49th St.
New York, NY 10020
Tel: (212) 759-5941 www.oceanarestaurant.com
Hours: Mon–Fri 7:30 a.m. - 10 a.m., 11:30 a.m. - 3 pm;
Mon-Sat: 5 p.m. - 10 p.m. Cuisine: Seafood, farm-to-table
NEW YORK FOOD SCENE
portion of its fresh produce from whole- sale distributors such as Baldor. Farmers markets located down the street from Ladybird supply the eatery with seasonal produce sourced from upstate New York. The restaurant also has established a rela- tionship with many vendors who procure speci c products for the chefs to utilize.
“New York’s eclectic foundation leads us to draw inspiration from multiple cultures and avor pro les,” says DeRossi. “Ladybird’s focus on vegan tapas acts a doorway to introduce New York’s fast- paced East Village to bright and delicious meat alternatives.” pb
By Doug Ohlemeier
Located in Midtown Manhattan, steps from Times Square and Rockefeller Center, Oceana Restaurant is a destination restau- rant for tourists and locals, offering diners the fruits of the sea and the bounty of the land.
On 49th Street, between 6th and 7th Avenues, Oceana is one of the city’s top seafood venues. The restaurant promotes itself as the quintessential New York restaurant, serving diners daring avors originating from Chef Bill Telepan’s distinctive creations.
One of New York’s most accomplished chefs, Telepan is committed to using quality fresh ingredients. He’s considered one of the city’s pioneers in sourcing from small growers.
“Especially in New York, diners are more savvy now. They know things,” says Telepan. Many purchase from the city’s numerous neighborhood green markets. “They come to a restaurant for an expe- rience,” says Telepan. “They want some- thing unique, something they wouldn’t normally make at home. They don’t want to have the everyday food on the table.”
For dinner, appetizers include a wide selection of oysters, ceviche, house smoked brook trout and foie gras and lobster. For main courses, diners can
84 / DECEMBER 2018 / PRODUCE BUSINESS
choose from seared scal-
lops, a selection of sh
including grilled sword-
sh, seared halibut, Scot-
tish salmon, and whole grilled
porgy, a mild sh harvested locally from Long Island and New Jersey. The menu also features dover sole a la
PHOTOS COURTESY OF DOUG JOHNSON
meuniere, live Maine
lobster, Tuna Wellington for two, as well as roasted duck breast, roasted chicken,
rib eye and steak ‘frites.’
A prix xe menu for theater- goers is offered. An assortment of vege- tarian dishes includes squash pierogi and