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.
Wining and dining.
Chef welcomes the room.
Fish on.
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.
I'd hit it.
Now that's a mothafuckin shrimp.
Prepping tuna course.
Telicherry Peppered Trinidadian Bigeye Tuna "Bresaola" - oven dried strawberry jam, toasted baguette & fleur de sel.
Remix baby.
Salmon wellingtons straight out the oven.
Clownin'.
Mmm...fried stuff, with greens, in sauce.
That green is fire.
Whole hogfish.
I don't know, but it looks good.
Oysters Rockefeller.
Fish wrap.
You have been warned.
Chef's library.
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.
Corn and artichokes.
Monster claw.
Tools of the trade.
She is a tableside seafood surgeon.
Seasoning swordfish.
Brazilian Broadbill Swordfish "Au Poirve" with grilled asparagus & cabernet demi-glace.
Action.
You already know.
Drink. Smile.
Damn. Thatsalottafuckinpotatoes.
Just know that.
Whole lotta.
Waiting in line.
Sak pase.
Teamwork.
A chef's knife.
Lee Klein is always in the kitchen.
And so is New Times.
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