September 16, 2009 | 9:00am
The Oceanaire Seafood Room
is a classy joint in Brickell with a partytime atmosphere. It's not at all stuck up, lame, pretentious, or boring. At high velocity the kitchen operates like a well oiled machine. At least that was the case when Short Order stepped in last Thursday night for a 54-top Duckhorn Wine tasting dinner amid regular service. A veritable army of front of the house staff flowed in and out of the kitchen like a South Beach high tide, with a smoothness that belied its power. The management, Chef, cooks, expediters, runners, servers, bussers, and dishwashers communicated easily and with humor. This was a fun place. Check out the pictures...
View from behind the bar.
The raw bar chef listens for the Ocean. Those are some cool glasses.
Vincent Pantoliano. Formerly at Enso, currently at Oceanaire and Meat Market.
Prepping over 50 plates of escargot.
Line em' up, knock em' down.
Done deal. Escargot Bourgogne "Vol au Vent" - Wild Burgundian Snails, Cremini Mushrooms & Garlic Butter.
Waiter, there's a snail on my fork.
Now that's a mothafuckin shrimp.
Telicherry Peppered Trinidadian Bigeye Tuna "Bresaola" - oven dried strawberry jam, toasted baguette & fleur de sel.
Salmon wellingtons straight out the oven.
Mmm...fried stuff, with greens, in sauce.
I don't know, but it looks good.
Lobster followed by wine.
If you count the lines it'll tell you how old the fish is.........hahaha just kidding suckafish.
The star, the director, the producers. A working kitchen is a movie.
She is a tableside seafood surgeon.
Brazilian Broadbill Swordfish "Au Poirve" with grilled asparagus & cabernet demi-glace.
Lee Klein is always in the kitchen.
And so is Bayside circa 1950's.
- All the articles we've written about the Oceanaire Seafood Room. [click]
- The two Best Of's we've awarded the Oceanaire Seafood Room. [click]