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Behind the Line at Oceanaire Seafood Room in Brickell

Executive Chef Sean Bernal is a swordfish samurai.
Executive Chef Sean Bernal is a swordfish samurai.
Jacob Katel
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.
View from behind the bar.
The raw bar chef listens for the Ocean. Those are some cool glasses.
The raw bar chef listens for the Ocean. Those are some cool glasses.
Wining and dining.
Wining and dining.
Chef welcomes the room.
Chef welcomes the room.
Fish on.
Fish on.
Vincent Pantoliano. Formerly at Enso, currently at Oceanaire and Meat Market.
Vincent Pantoliano. Formerly at Enso, currently at Oceanaire and Meat Market.
Prepping over 50 plates of escargot.
Prepping over 50 plates of escargot.
Line em' up, knock em' down.
Line em' up, knock em' down.
Done deal. Escargot Bourgogne "Vol au Vent" - Wild Burgundian Snails, Cremini Mushrooms & Garlic Butter.
Done deal. Escargot Bourgogne "Vol au Vent" - Wild Burgundian Snails, Cremini Mushrooms & Garlic Butter.
Waiter, there's a snail on my fork.
Waiter, there's a snail on my fork.
I'd hit it.
I'd hit it.
Now that's a mothafuckin shrimp.
Now that's a mothafuckin shrimp.
Prepping tuna course.
Prepping tuna course.
Telicherry Peppered Trinidadian Bigeye Tuna "Bresaola" - oven dried strawberry jam, toasted baguette & fleur de sel.
Telicherry Peppered Trinidadian Bigeye Tuna "Bresaola" - oven dried strawberry jam, toasted baguette & fleur de sel.
Remix baby.
Remix baby.
Salmon wellingtons straight out the oven.
Salmon wellingtons straight out the oven.
Clownin'.
Clownin'.
Mmm...fried stuff, with greens, in sauce.
Mmm...fried stuff, with greens, in sauce.
That green is fire.
That green is fire.
Whole hogfish.
Whole hogfish.
I don't know, but it looks good.
I don't know, but it looks good.
Oysters Rockefeller.
Oysters Rockefeller.
Fish wrap.
Fish wrap.
You have been warned.
You have been warned.
Chef's library.
Chef's library.
Lobster followed by wine.
Lobster followed by wine.
If you count the lines it'll tell you how old the fish is.........hahaha just kidding suckafish.
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.
The star, the director, the producers. A working kitchen is a movie.
Corn and artichokes.
Corn and artichokes.
Monster claw.
Monster claw.
Tools of the trade.
Tools of the trade.
She is a tableside seafood surgeon.
She is a tableside seafood surgeon.
Seasoning swordfish.
Seasoning swordfish.
Brazilian Broadbill Swordfish "Au Poirve" with grilled asparagus & cabernet demi-glace.
Brazilian Broadbill Swordfish "Au Poirve" with grilled asparagus & cabernet demi-glace.
Action.
Action.
You already know.
You already know.
Drink. Smile.
Drink. Smile.
Damn. Thatsalottafuckinpotatoes.
Damn. Thatsalottafuckinpotatoes.
Just know that.
Just know that.
Whole lotta.
Whole lotta.
Waiting in line.
Waiting in line.
Sak pase.
Sak pase.
Teamwork.
Teamwork.
A chef's knife.
A chef's knife.
Lee Klein is always in the kitchen.
Lee Klein is always in the kitchen.
And so is New Times.
And so is New Times.
And so is Bayside circa 1950's.
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]

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