Cuisine:

• Sea food

The Oceanaire Seafood Room Description:
From ten-ounce filets of fish, two-pound lobsters and a side of hash browns that covers an entire plate to slices of cake that must weigh a pound---everything on the menu is well beyond super-size, which, food-wise, rarely yields a positive result. But at Oceanaire, the food is surprisingly good. Fish is never more than 24-hours old, sauces are correct and service is friendly. The Simply Grilled or Broiled portion of the menu is almost infallible, servers ask how you want your fish cooked, and if it isn't right, they will happily replace it. An item hard to pass up is the Maine diver sea scallops with spinach, drunken cranberries, almonds and chèvre. The Kona kampachi sashimi with citrus wedges, horseradish and sel gris also makes a splash. The best part is that the place looks like the dining room of a 1930s luxury liner; you can almost see yourself swirling around like Fred and Ginger, even dressed in khakis and a polo shirt.


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