Food Porn Friday: Oceanaire

I love rediscovering local favorites, and Oceanaire is my new find. Oceanaire is to seafood what Capital Grille is the steak: homage to the original ingredient. We started with Hama Hama and Blue Point oysters, which were fresh and briny, served with a classic mignonette.

photo(6)The ceviche, accompanied by crunch Peruvian corn and (raw) onions, was fresh, but could have benefited from a few extra hours bathing in citrus juices to amplify the marinated texture and flavor. The best bite of the night was, surprisingly, the sweet potatoes hidden amongst the ceviche. Infused with cinnamon, cloves, and nutmeg, I would eat these sweet and savory potatoes any day, on any plate. I would eat them, Sam I Am.

photo(1)The triggerfish in the fish & chips {not pictured} was a unique use of fresh fish in a classic dish. I prefer flaky cod over the soft triggerfish, which needed some seasoning.  The batter was golden and perfectly crispy. We also tried, and loved, the shrimp & grits {not pictured}. Jumbo, creole-seasoned shrimp topped the creamy, delicious white cheddar grits. This is must-order at Oceanaire.

photo(1)The grouper piccata was thick and flaky, swimming in a a caper, lemon, and butter sauce. We tried the potatoes au gratin and the sour cream mashed potatoes which were, no joke, the best mashed spuds I’ve ever had. The tangy sour cream replaced the typical butter-and-milk aftertaste of mashed potatoes. These were seriously good. I single-handedly killed the entire bowl of them. After ridiculous amount of seafood, we were totally stuffed.

photo(4)Once we heard about the banana croissant bread pudding, however, our focus was realigned. Creamy vanilla ice cream melted into every crevice of the warm, doughy pudding. Drizzled with caramel, this was a outrageously decadent dessert.

photo(2)The key lime pie was fantastic as well. Thick and tangy, not overly sweet, and topped with house-made whipped cream. Definitely one of the best key lime pies in Miami.

Key lime pie

Key lime pie

I highly recommend checking out Oceanaire (or rediscovering it). The service was fantastic, as was the warm sourdough loaf and icy crudite platter that started off the meal. I appreciated how the chef highlighted the super fresh seafood with bold flavors and unique combinations, and heightened simplistic cooking techniques with a modern twist . Forgive the blue-lighted pictures, just pretend you’re underwater.

-Shari
Oceanaire Seafood Room on Urbanspoon

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