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Miami New Times
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With its elegantly sweeping curves, polished wood finishes, horseshoe-shape booths, and big band tunes billowing through the air, the warmly illuminated, 290-seat Oceanaire exudes the sophistication and glamour of a 1930s luxury cruise liner. Guests are treated accordingly, meaning first-class service all the way. Ceviche, clam chowder, shrimp cocktail, and sassy salads are all prepared with aplomb, but Oceanaire sails on the strength of its twice-daily (for lunch and dinner) changing menu of fish. Some 20 species are highlighted, some from local waters (cobia, pompano, swordfish), the rest flown in from all over the globe: Scottish salmon, Mediterranean daurade, Bahamian snapper, Carolina striped bass. All are fresh as ocean air and served either grilled or broiled or done up with preconceived sauces and garnishes (like a knockout crab-crusted Costa Rican mahi-mahi in creamy lobster sauce). Sides and desserts are steak house-style -- big, rich, meant to be shared among many. Be certain to make reservations.
For Miami Spice, some of Miami's top chefs are putting on cooking demonstrations around town durning the two-month program. Even better, the demos are free and open to the public. Chefs from at least ... More »
After three months of interior renovations, The Oceanaire Seafood Room at Mary Brickell Village has converted the glamour of an old cruise liner into a more modern, sleeker look. No longer will it fee... More »
Did you miss part one of this interview? If so, click here.You mentioned sustainability issues are a concern. What's on your watch list?I stay away from bluefin tuna. We get this nice yellowfin from T... More »
When we found out that not only is Kareem Anguin, the new executive chef at Oceanaire, celebrating his big 3-0 this weekend but that he'll also be doing so at Taste of Brickell, we figured it was time... More »
The management team searching for a new executive chef for the Oceanaire Seafood Room in downtown Miami evidently didn't have to travel very far. They announced yesterday that Kareem Anguin has b... More »
They're just too good not to mention. More »
Oceanaire is a national, 16-branch haven for seafood lovers that has been anchored locally in Mary Brickell Village since January 2007. It seems as though every fish in the sea is offered here: corvina, sardines, sea trout, fluke, arctic char, Hawaiian ono, halibut cheeks, Dover sole... and oysters with names like Tatamagouche (from Nova Scotia), shucked at the city's lengthiest oyster bar. Seafood is flown in daily and prepared via cooking method of your choice (generally $25 to $40 per... More »
Oceanaire has it all. Some 300 seats set like a luxury cruise liner, all sleek curves and warm woods. A bustling service staff and buzzing clientele, a serious wine list, and patrons lined up at a glistening oyster bar bedecked with shellfish from both coasts. Fish are brought in from all over the world, as well as from local waters, and include species you don't see elsewhere: Carolina striped bass. Hawaiian wahoo. Arctic char. About fifteen fresh catches are featured each day, either... More »
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