Oceanaire Seafood Room Opens In Miami's Newest Center In The Business District

The Oceanaire Seafood Room is opening its doors on January 16, expanding the dining repertoire in the new Mary Brickell Village in Brickell's financial district. Distinctive ambiance and fresh seafood are Oceanaire's local General Manager Kevin Amiott and Executive Chef Sean Bernal promise to deliver. With Charlotte, Philadelphia, and Houston openings in 2006, Oceanaire marks its Florida debut in 2007.

The restaurant's inspiration derives from the 1930's luxury cruise liners. The curvy look of the interior design captures the style, while the quality of the food shows the luxury. The horseshoe-shaped booths, the elegant wood-finishes and spectacular raw bar will accommodate about 300 patrons inside and outside. Prominently positioned, the Captain's table will overlook the bar and most of the restaurant as the private room will be separated by the sommelier's award wining wine selection displayed in a surrounding floor-to-ceiling rack.

Yet, while the look reaches into the past, the dishes are rooted in the present. Available every day are 10 to 15 different species of fresh seafood served freshly and distinctively. Miami Chef and Partner Sean Bernal fused his eclectic influences to give the traditional menu of Oceanaire Seafood Room a twist. Bernal's creations are simple yet sporadically reflect Puerto Rican, West Indian, Jamaican, Cuban, Peruvian and Asian tastes. Traditional American dishes such as Oysters Rockefeller will also be offered. The menu is rewritten daily and the dishes all fall into a price range of $15 to $35.

All Oceanaire restaurants are not identical, however, they all reflect a similar 30's dicor, and the friendliness and competence of the staff have received unanimous praises around the country. The restaurants have been opening up in major cities around the US to rave reviews, and are frequently decorated in "best of city" features, not only for outstanding food, but also for service and ambiance. The San Diego Metropolitan says "Oceanaire Seafood Room will be the standard by which other seafood houses are judged."

According to Kevin Amiott, partner and general manager, "Oceanaire is the kind of place where somebody can sip sidecars in the lounge, enjoy fresh oysters at the oyster bar, or enjoy our vast wine list in one of the horseshoe booths. My favorite is the oyster bar. It's hard to find good ones like that anywhere these days."

"I'm excited to open Oceanaire," Bernal comments. "I want to keep the dishes simple, either grilled or broiled seafood and add ingredients from all my influences. The daily menu allows me to be creative which fits my personally and background - even if our guests come visit us everyday, they will never get bored! And neither am I!"

Jorge D. Morgado is the in-house sommelier who will be making the daily wine suggestions depending on the seafood offered. "The wine list will represent the multi-cultural influences present in our great city. While esoteric with regard to some selections, the Oceanaire wine program was created to enhance all dining experience" he adds. Some suggestions include Muscadet with oysters, Vinho Verde oor Albarina with ceviche or tuna tartar and more. Wine prices start at $25.


For more information, visit www.theoceanaire.com or email info@theoceanaire.com