Anyone been to Oceanaire?
going tonight for the first time..any suggestions?
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I've been back a couple more times for lunch, and it was somewhat hit and miss. Some things are astonishingly expensive - a tuna filet at lunch was $45!!! The fish has always been fresh and high quality; I'm not always sure about their preparations (a "black and blue" swordfish, blackened and w/ a bleu cheese butter, didn't work for me). I do like the idea of a steakhouse vibe that substitutes fresh seafood for the steaks.
I found their new outlet in Orlando quite good. I didn't love the house hash browns, found them mealy, slightly burnt and all the extra goodies concentrated in the center. Wouldn't order them again.
Calamari with the lemon slices -- and the aoli -- excellent.
Best fish dishes tended to be the simplest ones. I had a wonderful fresh pompano salted, peppered and grilled . Absolutely fresh and one of the best pieces of fish I ever had.
The signature baked Alaska is fun with a group, but too much for 1-2. They need to be sure and cook off all the alcohol when flambeed, otherwise the rum kills the sweet flavors.
Dining there Monday, as they are starting a seasonal special on coho salmon. Want to see how they handle it. Late season salmon can be tricky and I notice they do tend to trick some of the dishes up a bit more than I care for.
re: Steve Green
Sorry to follow up on my own post here, but we just went to the one in San Diego. Overall pretty good, but there were problems. GF had the prix fixe (we shared the starters), which consisted of salmon sausage, spicy salmon salad w/daikon, and (main) salmon with peaches, toasted almonds, and some sort of berry sauce. I had the same main.
The salmon sausage came from the kitchen barely warm inside. Neither of us care for raw fish, so we sent it back. Fine the second time around. We asked what we could expect in terms of doneness for the other courses--the waitress said the salmon in the salad is always rare. We told her that was not OK, so she spoke with the chef who agreed to cook it further for us. It came cooked, but that was the most flaming, incendiary dish either of us had ever had in any restaurant (and we've had some pretty spicy food!). In retrospect we should have sent it back.
The main course (almost) made up for it all. The salmon, toasted almonds, and peaches were a wonderful combo, and the salmon was cooked perfectly. We also had a side of their special hashbrowns which were excellent.
Nowhere in the menu was it mentioned that the salmon in the sausage and salad was basically raw (n the case of the salad we addressed that in advance), and as far as the super-spicy salmon salad, we think it was poor menu planning on the part of the chef. We were halfway through the (comparatively) mildly flavored main course before our tastebuds were recovered enough to appreciate it.
Overall, pretty good, but we're not at all sure it was worth $100.
I do prefer spicy food--in general, food that restaurants call spicy isn't spicy enough for me. This was, as I said, the spiciest food either of us had ever had--way beyond most anyone's definition of spicy, I'm sure. As for the salmon, cooked fish is still the standard unless otherwise specified. It wasn't "less cooked" --it was raw--as I stated, barely warm.
I've been to the one in San Diego - whose chef by the way is currently a contestant on this season's Top Chef program on Bravo - and really liked it.
Portions are enormous, most appetizers can probably be split. At the San Diego location the best entrees are those that treat the fish simply such as grilled, sauted, broiled, etc., with a simple sauce, as opposed to the entrees that have lots of ingredients, sauces and preparation steps. There fish is impeccable; I had a grilled swordfish there once that is without a doubt the best swordfish I've ever eaten. The SD location also has one of the best oyster bars in town.
It's a chain, but it's not exactly the Olive Garden of fish restaurants.
I've been to the one in Indianapolis twice and enjoyed myself both times. Great relish(!) tray including tasty pickled herring, intriguing, experimental(for a chain) entrees that mostly hit the mark, impeccable fish and shellfish, great bread, perfect old school service. My second trip was just last week when my partner and I popped in for lunch and ended up partaking of Indy's restaurant week-inspired chef's menu: hella good strawberry mignonette-topped oysters, unctuous, rich crabcake with "creole" remoulade, simple trout with ratatouille, and a merely okay, slightly-gummy cobbler.
I think it's a good bet for any mid-sized city and, certainly in Indianapolis, raises the bar for fresh seafood.
oh...and pricewise it's in line with the quality on offer...perhaps even a bit cheaper than one might expect
and linens in the well-appointed men's...can't go wrong
I've been to the new Oceanaire in Denver. Attractive. Excellent service. Classic relish tray. Fine selection of truly well-prepared seafood. Appalling waste of food. Enormous portions. Selections such as fish and chips or fried shrimp/oyster/scallop entree are perched atop a mountain of shoestring fries. The amount of food that goes back to be tossed out could feed an army. When we commented lightheartedly (we hoped) to the hostess about the amount on each plate, she replied, "We go for the 'wow' factor."