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About this business
From Our Editors
Beginning with locally sourced ingredients whenever possible, Executive Chef Jason Shelley and his team forge an eclectic menu of surf ‘n’ turf that puts a modern spin on traditional American supper clubs. At Ocean Prime, he manages to refine established dishes by incorporating refined ingredients, including black truffles and lobster. These upscale touches are present throughout the selection of USDA prime steaks, which the chefs dust with housemade seasoning and roast to order inside a 1,200-degree broiler. Even with six cuts of steak to choose from, "seafood is the main draw," according to Gayot. The daily selections of wild and naturally harvested seafood can include everything from ginger-tinged salmon to blackened snapper. To accompany these hearty entrees, handcrafted cocktails are joined by a similarly refined wine list, which earned Wine Spectator's Award of Excellence and features more than 50 selections by the glass. With its black banquettes, simple wooden chairs, and tables draped with white linens, Ocean Prime honors its supper-club roots. However, the dining area is thoroughly modern. Large circular mirrors adorn the earth-toned walls and the stout, cylindrical lamps hang from the ceiling and light the majority of the room. Mobile-like collections of glass orbs dangle above some of the booths, catching the rays of light and casting a glow throughout the room.