Contact & Directions
With over two decades of success, Oceana offers bold American seafood in a modern and elegant space conveniently located between Rockefeller Center and Times Square on West 49th St. Our award winning, celebrated cuisine is driven by fresh, seasonal ingredients prepared expertly by our culinary team. Executive Chef Bill Telepan leads the culinary program, with a cooking style characterized by a pure and natural ethos. Bold flavors emerge from his innovative compositions, while simple preparations of whole fish and other offerings subtly satisfy the palate. With a focus on seasonal products and the finest seafood, Chef Telepan ensures a dining experience unlike any other. Executive Pastry Chef Douglas Hernandez is committed to using seasonal ingredients to ensure the highest quality desserts and delights diners with his sumptuous plates and tableside delicacies. Wine Director Andrew O’Reilly is on hand to recommend tasteful complements from our list of 700 curated wines, and our mixologists craft exotic signature cocktails with a seamless balance of flavors. Our spacious venue provides a variety of options for breakfast, lunch, dinner, cocktails, and bar fare. Steps from the theatre district, we offer a three-course prix fixe pre/post theatre menu. The Cafe at Oceana offers casual seating surrounding two beautiful marble bars, with a dedicated bar menu for light bites and libations. During the warmer months, The Cafe extends outside, inviting guests to enjoy a meal on our refreshing Patio. In addition to the main dining room and Cafe are three unique private dining settings: The Wine Room, The Grand Salon, and The Chef’s Table. With an ambience of grandeur and intimacy, exceptional cuisine, and attentive service, Oceana satisfies diners of all appetites. Experience the seduction of seafood and more at Oceana.
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Food & Drinks
Think About the Pasta-bilities
Chef Missy Robbins offers tips to make your pasta dishes pop, from ingredients you might never have heard of to down-to-earth substitutes for when you’re out of, say, fresh garlic.