Oceana provides a serene setting for an important business lunch or a quiet dinner out. It’s far from stuffy or fussy, but one definitely feels the need to act like an adult here. The chef creates subtle and flavorful preparations of all creatures of the sea, including such refined entrees of wild striped bass with haricot vert and wax beans, and seared opah with fresh hearts of palm. In an ocean of understatement, one decidedly decadent dish was an entrée of lobster wrapped in ribbons of pasta and lightly drizzled with a blood orange sauce. Take a seat at the Chef’s Table and watch a master at work! The wine list is extensive, with a focus on fish-friendly whites.