VANCOUVER — Vancouver-based Toptable Group has unveiled its newest restaurant, Oceans in New York City, marking the company’s first project outside of B.C.
The restaurant, sushi and raw-bar concept is led by executive chef Andy Kitko and focuses on locally and globally sourced seafood. A longtime New Yorker, Kitko has worked at establishments such as Estiatorio Milos, STK, Aqua and Café Boulud.
“We have always believed that the souls of our restaurants can be found in their kitchens and this philosophy lives on in this restaurant concept,” says Michael Doyle, president, Toptable Group. “The finest ingredients from near and far — crafted by extraordinary culinary talent and delivered with an unparalleled level of hospitality — is what will set Oceans apart and define it as a leading seafood restaurant.”
The menus highlight the freshest catches presented as crudos, ceviches, composed plates or simply grilled and served with the best available seasonal ingredients, sourced from the nearby Union Square Green Market. Shareable plates are central to Oceans’ menu, with offerings such as Charred Spanish Octopus with marinated gigante beans and wild oregano; and grand seafood plateaus, including the three-tiered Oceans La Tour.
Sushi — created by sushi chef Yauman Kirana — plays a leading role at the restaurant, with an expansive selection of traditional and playful interpretations and a special Omakase menu available at the eight-seat sushi bar.
Designed by the award-winning Rockwell Group, the 220-seat restaurant features arched window bay seating, an open show kitchen, a large seafood display, a floor-to-ceiling wine cellar housing a collection of more than 1,200 labels from around the world and a selection of private dining rooms for larger group events. Standout design features also include an expansive marble bar and a white-oak-ribbed ceiling.