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Behind the Line at Oceanaire Seafood Room in Brickell

Categories: Behind the Line
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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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