We had dinner last night at Oceanos, a Greek seafood restaurant. This was our anniversary dinner so I researched carefully. Besides getting great reviews from various local newspapers, one of my favorite food bloggers, TommyEats, had given Oceanos a big thumbs-up. Additionally, after the chef/owner picks out the day's seafood every morning at the Fulton Fish Market, he comes back to the restaurant to bake all the bread for the day. The bread, BTW, is a wonderful marble and served with flavorful Greek olive oil from the family's vineyard in Greece.
My big take-away: the outstanding service. Yes, the food was fresh & delicious, and the restaurant's atmosphere was sleek, pleasant, & quiet (loved the color scheme - all soft blue and chocolate tones). From the friendly host who greeted us at the door to the efficient, smooth, not overly-friendly wait staff, this was one of the most pleasant dining events in a long time.
The best thing about the service: I have no idea what my waiter's name was. And, please don't take this the wrong way - he knew his place. He didn't hover over us, although when we looked around for him to request another glass of wine or ask a question about the specials, he was there. When he was serving a course and we engaged him in conversation, he smiled, made a light comment, and was gone. What a breath of fresh air from the all-too-typical "hi, guys, my name is Joey and I'll be your server." I know a lot of restaurants think that by having their wait staff introduce themselves it gives you some kind of bond with them, but frankly, I don't want to bond with the wait staff. And, the use of the word "guys" has really gotten out of hand. I know we all use it in our daily lives, but this is probably the thing that irritates me most at a decent restaurant. If I'm at a Chili's (or similar ilk) for a casual, quick meal, OK. But "real" restaurant owners: please train your wait staff not to address patrons as "guys." Wait staff: look at the people at your table. Your big hint here, some of us are not guys...
So, now to the food (photos above): we started out with a grilled calamari appetizer - very nice. For the main course, I had the Chilean Sea Bass, served with grilled asparagus and a vegetable risotto. This was delicious. My husband, Barry, had the swordfish special. This was served with a tequila-lime sauce and yellow Spanish rice - again, delicious. Dessert consisted of a Greek yogurt with walnuts and cherry preserves for me and a chocolate-cheesecake-layer cake for Barry.
As an aside, have you tried Chobani Greek yogurt? OMG - it is TDF. Try it - go to www.chobani.com and get yourself a coupon. Once you try Greek yogurt, you will never go back to weak, watery yogurt. There are a couple of other Greek yogurts in my Shop-Rite but I haven't tried them yet. I am stuck on Chobani - fat-free, great flavors, and wonderfully thick, rich, luscious yogurt.