Cuisine:

• Sea food
• French
• American
• Others

Oceanique Description:
The setting is artsy, the patrons are eclectic, and the seafood is impressive at this often-imaginative North Shore seafooder, which changes its menu daily (three- and six-course tastings are offered, too). Grilled calamari may get a ginger accent, while scallop sashimi---as appealing to the eye as the palate---might mingle with watercress, beets, cucumber and basil essence. Even chicken liver pâté with port and Manchego could wow. When the bouillabaisse is available, have it, and don't be afraid to snag the roasted Maryland oysters (the payoff is big). This place is not completely limited to seafood, however, and some of the other dishes have their tasty moments---as in Hubbard squash ravioli with brown butter-sage sauce. The winning wine list is extensive with lots of seafood-savvy wines by the glass and over 700 bottles. A weeknight three-course menu is quite the deal.


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