FAMILY TRADITIONS, VALUES, & FISH

Welcome to Oceanos

This is the story of the Panteleakis family and their dedication to what they know best - what they share most - what they love.

Ask anyone who has been here.They will tell you about the home made bread, rolled and baked by the hands of Peter, the owner. The same man who you’ll see in the kitchen prepping and cooking alongside the kitchen staff and then soon after mingling among the guests making sure each client is not merely satisfied but ecstatic with his/her dining experience.

They’ll also describe the son Nikos who would be behind the bar serving signature cocktails, as much as he’d be seen in the kitchen working as line manager inspecting each plate or even on the floor serving the hot plates to their tables. Some will speak of the wife /mother behind the scenes, taking care of the operations while tending to all the details for the private events reservations.

As anyone who’s been here will tell you, Oceanos is all about family, because at Oceanos you are ‘family’.

Oceanos is but 10 years young, yet it‘s been a sacred family tradition over 40 years in the making .

And like any day in their week ,it all starts with the Famous Fulton Market.
.... and so it begins... 

1:00 AM

It’s the wee hours of the morning and while most of Fair Lawn is fast asleep, the Panteleakis duo of Father (Peter) and son (Nikos) both grab their coats and, with a coffee in hand, head out to the car to start the day- their 1:00 am checkin at the Fulton Fish Market. Peter has been doing this for over 40 years and Nikos ever since he was a kid (12 years old) - it‘s like their second home, with all the fish vendors referring to them affectionately as “Mr. Whale” and “Little Whale”. The Panteleakis’ reputation among these fish sellers is legendary- demanding only the best quality seafood and never asking price. With a trained eye and discriminating touch ‘Mr. Whale’ discerns ‘quality’ without breaking stride as he hand picks the freshest ‘catch’ of the day’ for his Oceanos clientele.

2:30 AM

By 2:30 a.m. Peter and son Nikos are back in their car heading straight for the Master Purveyors where the ‘Solasz’ family -Sam Solasz and sons Mark and Scott await in their state of the art dry aging facility. Here, too ‘Pete Panteleakis’ practices the same intense scrutiny, scanning the hanging USDA Prime Beef for maximal marbling, before deciding on the juiciest cuts for his day.

3:30 AM

By 3:30am, the Panteleakis duo are ready for ‘home’ - their stainless steel kitchen - where the real work begins. Trading a jacket for an apron, Peter effortlessly transitions into master breadmaker where -with creative flair- he kneads and braids, and works and bakes his dough for today’s 80 loaves - not counting the phyllo dough nests for Oceanos’ desserts.

By the crack of dawn, with the city just begining to yawn and stretch for the day, for the Panteleakis family, they’re on their second shift and are preparing to welcome their first guests. "We want you to feel as comfortable here at Oceanos as you are in your own home" or, as Nikos would say, “Welcome Home”.

WELCOME TO OCEANOS