Seattletimes.com home Pacific NW Magazine home

Cover Story Plant Life On Fitness Taste Travel Now & Then Sunday Punch

Dining Out 2002Cover Story
WRITTEN BY NANCY LESON
PHOTOGRAPHED BY BARRY WONG
My Top Ten

Photo
THE OCEANAIRE SEAFOOD ROOM
ANGRY DUNGENESS CRAB
Serrano chilies give Angry Dungeness Crab heat while crispy basil and orange zest offer color and zip. The complimentary relish tray is a bonus.

Sample menu (200K PDF)
Note: menus may change frequently
spacer
MORE FROM LESON
Oceanaire among chains to be lauded, not spurned (July 2, 2002)

My Top Ten
· Saito's Japanese Café & Bar
· Pecos Pit BBQ
· T & T Seafood Restaurant
· The Oceanaire Seafood Room
· Malay Satay Hut
· Le Pichet
· Swingside Café
· Blue Onion Bistro
· Lampreia
· Café Juanita
More favorites
spacer
Share your favorites
What are your favorite restaurants? Share them on Chowhound's Pacific Northwest message board.

spacer The Oceanaire Seafood Room
1700 Seventh Ave., Seattle; 206-267-BASS

My first time in, I sat at the crowded oyster bar and made the acquaintance of Mary's clam juice-enhanced cousin, the Bloody Caesar. This classic cocktail, rimmed with lip-smacking Old Bay seasoning, supported a chilled prawn big as a baby's arm. Spotting little-neck clams on the blackboard menu, I special-ordered them raw on the half-shell and was immediately pegged as an Other Coaster — already obvious from my little love-fest with the complimentary relish tray filled with this Philly-girl's favorites: hot cherry peppers and pickled herring.

Call it a co-ink-y-dink, but Oceanaire, open less than a year, shares my January birthday, as well as my universal affection for fresh seafood in all its global glory. Granted, I'm keen on the Northwest's holy triumvirate of salmon, halibut and Dungeness crab as much as the next person, but sometimes you just have to break out of the Seattle seafood mode. I do it here at this high-energy, steakhouse-style seafood house, where old-fashioned can-do service, a fresh sheet updated twice daily and a soundtrack that swings to a '40s-era beat conspire to ring my chimes.

Photo
At Oceanaire, chef Kevin Davis runs a seafood emporium in classic steakhouse style, offering a globe-trotting selection of fish that's as expertly prepared as it is served.

« Previous | Next »



Cover Story Plant Life On Fitness Taste Travel Now & Then Sunday Punch

seattletimes.com home
Copyright © 2002 The Seattle Times Company