57 W. 58th St., New York, NY, 10019
between Fifth and Sixth Aves.
By sensei on 11/1/2004
Exceptionally fresh, high quality seafood, well staged and succulently prepared. Although our table of 8 was squished into a teeny corner upstairs making service diffcult and even obtrusive at times, the staff was congenial and tried their best to accomodate. The hodgepodge of family style shellfish appetizers with a quartet of delectable sauces was among the best we've had in NY or Tokyo. Entrees were generous and varied with selections evoking preparations you might find in Paris, Bangkok or Maine. Dessert was nothing to die for, but with barely any room left in our bellies, we could not have thoroughly enjoyed it anyway. Drink a lot so the blow will be softened when you look at the bill.
By emily1 on 4/22/2004
I dined here recently for the first time...the food is delectable and exciting (the chef is formerly from Lespinasse). If you can patiently get through the terrible service, you will be delighted by the food.
By adsong on 6/24/2003
I had not seen my daughter in a while.When I asked her where she would like to dine,she enthusiastically said "The Ocean Club!".I remember this place from years ago,before it became the OC. It used to be a restaurant with stairs leading to a dance area.(Yes, I go back to the year 1803!NOT!..). Upon entering,I was astonished by this metamorphosis. A beautiful,understated,inviting,classy restaurant had been transformed from what I thought had been a bland space. Flowers everywhere,The staircase still leads upstairs,now to another beautiful section of the restaurant. food is exceedingly superior,service can be sporadic at times. Here is a peek at the some of the menu:Ocean Club Clam Chowder$7.50,Fish Soup with Saffron and Rouille$6.75,Cold Appetizers:Marinated Sardines Escabeche $8.50,Ceviche of Sea Scallops and Crabmeat$10.50,Marinated Fresh Anchovies with Virgin Olive Oil & Diced Tomato $9.50,Lobster Salad with Asparagus, Watercress, Lemon and Olive Oil$14.50,Seared Tuna, Lattice Potatoes and Salsa Verde $11.50:Hot Appetizers:Maine Shrimp with Gnocchi & Garlic Butter$12.50,Baked Oysterswith Morel Cream$12.50,Grilled Sea Scallops with Marinated Seaweed and Orange Butter Sauce$12.50,Main Courses:Swordfish au Poivre$29.75,Red Snapper with Rosemary Crust and Balsamic Vinaigrette$29.75, Post House Filet Mignon, Sauce Bearnaise$29.75,Roasted Blackfish with Shiitake Mushrooms and Penne$27.75 Vegetables Are Extra.
By EmmaAgnes on 2/14/2003
The Blue Plate Special at this Piscasso-plate laden restaurant is no greasy spoon special. $49 gets a three course meal with a bottle of Champagne for ever two people. (You may substitute a bottle of red or white and half bottles are available if your party is uneven). With choices like the beautifully butterflied grilled shrimp or the excellent serviche in a green sauce to begin with and excellent golden crabcakes resting on a pepper sauce or grilled tuna with fingling potatoes or a tasty atlantic char among the choices how can you go wrong? Only disappointment was that they had run out of the trio of creme brulees that night but a simple pear tart, a rich smooth chocolate tart in a hazelnut crust, and trios of sorbert (mango, coconut and a very intense chocolate)were very nice alternatives.