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September 8, 2013

The multilevel space that had been the original Oceana is now a Greek restaurant, with a chef, Ioannis Markadakis, who came from the island of Rhodes. He takes liberties with Greek tradition in dishes like a fisherman’s carpaccio with sea urchin, lobster with black linguine, and an orzo casserole with short ribs. Seafood is also sold by the pound: 55 East 54th Street, (212) 759-5554,