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| Jacob Katel |
| Executive Chef Sean Bernal is a swordfish samurai. |
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...
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| View from behind the bar. |
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| The raw bar chef listens for the Ocean. Those are some cool glasses. |
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| Wining and dining. |
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| Chef welcomes the room. |
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| Fish on. |
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| Vincent Pantoliano. Formerly at Enso, currently at Oceanaire and Meat Market. |
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| Prepping over 50 plates of escargot. |
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| Line em' up, knock em' down. |
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| Done deal. Escargot Bourgogne "Vol au Vent" - Wild Burgundian Snails, Cremini Mushrooms & Garlic Butter. |
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| Waiter, there's a snail on my fork. |
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