The Oceanaire Seafood Room Lives Up To Its Name

Amuse Bouche: Poached Shrimp, Finger Lime Caviar, Poblano Pesto, Fresno Aioli, Pink Champagne Sorbet, and Togarashi Dust.

The Oceanaire Seafood Room lives up to its name by offering only the finest and freshest sustainably caught seafood.

Japan Hamachi Crudo with Coconut-Curry Noodles, Finger Lime, and Peanut.
With its sprawling, dark-wood dining room and tables adorned in white linen, you’ll feel as if you’ve stepped back in time to a classic 1930s ocean liner.

Steamed P.E.I. Mussels with Andouille, Poblano, and Toasted Sourdough.

Executive Chef Kyle Viera changes the menu on a daily basis, providing regionally inspired and seasonal offerings that are based on market availability. “I work very closely with my vendors and fishermen to ensure that we always get the first pick of any local catch,” he says. “We always make sure we’re sourcing the most sustainable products available.”

Panamanian Cobia Served Dynamite Style.

Viera makes practical use of  ingredients from local farms in all of his dishes “We have a farmers market truck that stops by the restaurant a few days a week, so I get to taste and purchase a huge variety of local produce,” he explains.

Chili Rubbed Barramundi Con Elote with Guajillo Mole, Poblano Pesto, and Tempura Avocado.

Quality and environmental awareness is very important to Viera and his kitchen team. “It’s very important for society to understand the importance of supporting and sustaining the local ecosystem,” He says. “California cuisine is beautiful, and the only way we can keep it that way is to be conscious about our impact on both a local and global level.”

Key Lime Pie

When he’s not in the kitchen, Viera’s favorite hobby is tournament paintball. His favorite meal to cook at home is grilled cheese and tomato soup.

©Written by Maria Desiderata Montana.

The Oceanaire Seafood Room Menu, Reviews, Photos, Location and Info - Zomato