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The Oceanaire Seafood Room So, what better place to go when you’re basking in the ocean air of San Diego than…The Oceanair Seafood Room. After wandering around the famous Gaslamp District we decided to head to 4th St. to check out a highly recommended eatery that was a the top of everybody’s list. We weren’t sure what to expect since it was our first time in San Diego and it was mostly college kids that told us to go there, but we were pleasantly surprised with a classy, happening restaurant equipped with nautical décor and mood lighting. We shimmied up to the bar to see how we could make our 45 minute wait more interesting and found an oyster bar and some fabulous Nicolas Feuillatte Champagne. What a great start to the night! We ordered a variety of oysters ranging from Californian Kumamotos to Long Island Blue Points. They were all yummy and incredibly fresh. Moving onto dinner we were lucky enough to get a rockin’ booth with a view that would make any people watcher jealous. I was especially impressed that they change their menu daily and preempt their clientele’s condiment desires by placing a basket containing Old Bay, Ketchup, Salt and Malt Vinegar on every table. For dinner we ordered a bottle of Andrew Will, which is a small producer in Washington State making a huge impact on the wine world. The wine was a Bordeaux blend, Merlot based, and was just amazing! Unfortunately, we didn’t have any Carina Cellars wines since I was on vacation and all, but the equivalent to the Andrew Will would be our 2005 “7 Percent” because of the velvety mouthfeel and well-balanced tannins. For our main entrees we ordered the Pistachio Crusted Baja Baquetta Grouper with Lemon Beurre Blanc and Pomegranate Molasses for $35.95 and the Pan Seared South Pacific Yellowfin “Ahi” Tuna with Wasabi, Ginger, and Cilantro Vinaigrette and Sesame Seaweed Salad for $42.95. They were both very lovely, but the Grouper was definitely the star of the show. Of course we had to get a side so we decided on the Horseradish Mashers for $8.50 and they were divine (I love horseradish!). To end the night what better than a very generous pour of Johnny Walker Blue that only a true Scotch lover can appreciate (not me, my boyfriend). After all was said and done, this was one of the best dinners I had had in a long time and I wish we’d come back here every night, but why mess with a great memory, right? |
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Restaurant (May 2007)