13:I[2754,["2972","static/chunks/2972-6f5d56019c5c6a42.js","3868","static/chunks/app/tags/%5Bid%5D/page-e0de42c5bec059fc.js"],"default",1] 14:I[8387,["2972","static/chunks/2972-6f5d56019c5c6a42.js","3868","static/chunks/app/tags/%5Bid%5D/page-e0de42c5bec059fc.js"],"default",1] 17:I[2972,["2972","static/chunks/2972-6f5d56019c5c6a42.js","3868","static/chunks/app/tags/%5Bid%5D/page-e0de42c5bec059fc.js"],""] 15:T61f,

It Is 'All About the Fish' on Park Ave.

Park Avenue's dining landscape is experiencing a seafood renaissance, with multiple establishments putting fish and seafood at the center of their menus. The iconic Manhattan thoroughfare, long known for its upscale dining, is now becoming a destination for seafood enthusiasts.

Leading this maritime movement is the newly opened Oceana Park Avenue, where Executive Chef Michael White transforms fresh-caught seafood into sophisticated dishes that celebrate the ocean's bounty. The restaurant's raw bar has quickly become a neighborhood favorite, featuring daily selections of East and West coast oysters.

Notable offerings across Park Avenue's seafood establishments include:

Sustainable fish selections sourced daily from local markets
Creative takes on classic dishes like lobster rolls and fish tacos
Innovative crudo and sashimi preparations
Seasonal rotating menus featuring catch-of-the-day specials

The trend reflects a growing consumer preference for healthier dining options and sustainable seafood. Restaurant owners report that diners are increasingly interested in knowing the source of their fish and are willing to pay premium prices for high-quality, responsibly sourced seafood.

With several new fish-focused establishments slated to open in the coming months, Park Avenue's reputation as a destination for exceptional seafood continues to grow, marking a delicious new chapter in the street's culinary history.

16:T577,

Canlis Founders Mark and Brian Canlis Announ

Executive Chef Michael White on FusePop