The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Thursday, May 01, 2008

Oceanaire has opening date

A lot of people have been looking forward to this swanky seafood place opening downtown. I'm just going to post this straight from the press release:

The Oceanaire Seafood Room -- with furnishings and a décor reminiscent of classic 1930’s ocean liners -- will be permanently docking in downtown Cincinnati beginning June 2. Located on the ground floor of the 580 Building on the corner of Sixth and Walnut streets, this will be the sixteenth Oceanaire Seafood Room to open in the U.S., and the first in Ohio. All of the restaurants are privately owned and run.
The Oceanaire offers more than 25 species of “ultra fresh” seafood and shellfish flown in daily from around the world. The ultra-fresh promise is printed on every menu and is the hallmark of The Oceanaire Seafood Room concept. The menu changes daily and is based on market availability of the freshest top-of-the-catch fish from the world’s most highly regarded providers.
Popular menu items include Nantucket Bay Scallops, Yellowfin “Ahi” Tuna and Gulf Red Snapper. Perpetual favorites are Chesapeake Bay Style Crab Cakes, Jumbo Shrimp Scampi, Cioppino and Grilled Hawaiian Swordfish. The restaurant will also feature Alaskan Red King Crab Clusters caught by the Time Bandit, one of the boats featured on the Discovery Channel’s The Deadliest Catch. Additionally, the Oceanaire Seafood Room is known for its raw oyster bar, which offers a selection of fresh (and often difficult to procure) oyster varieties from around the world.
General Manager and Operating Partner for the Cincinnati location is Donna Seal. Seal is a six-year veteran of the Oceanaire system, and held leadership positions at Oceanaire locations in Minneapolis and Baltimore before overseeing construction of the Cincinnati restaurant from the ground up. In addition to her extensive experience in the foodservice profession, she also holds a B.A. in Business and Marketing from the University of Minnesota.
The Executive Chef and Operating Partner for the Cincinnati location is Justin Dumcum. Chef Dumcum has far-reaching experience, including work at The Saint Paul Hotel in Minnesota, and serving as Executive Chef at Kincaid’s in Norfolk, VA. In Cincinnati he has served as Executive Chef of RUI’s Palomino Euro Bistro and as Executive Chef at the South Beach Grill at the Waterfront.
The Oceanaire Seafood Room in Cincinnati will be open for dinner seven days a week, Sunday through Thursday from 5:00-10:00 p.m. and Friday and Saturday 5:00-11:00 p.m. The restaurant seats 285 guests and the bar seats 30. In addition, a large private dining room offers guests the opportunity to host business meetings and social occasions.
For more information about The Oceanaire Seafood Room please call 513-381-8862 or visit www.theoceanaire.com. Reservations are available by calling 513-381-8862 or through Open Table by visiting www.opentable.com.


at 5:11 PM Anonymous Anonymous said...

Is the idea to make sure when people from out of town visit Cincinnati they will not be able to tell the difference from their own downtown restaurants since this is another chain operation opening?

at 5:57 PM Anonymous Anonymous said...

Silly goose. No, it's so you and your ilk have reason to rant.


at 10:52 PM Blogger Chip said...

Hey Polly -- what took so long for this to open? It looks like it's been ready for months.

at 8:00 AM Blogger Polly Campbell said...

I know--you look through the window and it looks all ready to go. I've never known a restaurant to open the day it said it would--I don't know if there was any special reason this time.

I agree that it's less than thrilling to get a restaurant that they've already got in Indianapolis. On the other hand, this one looks really good. Seafood restaurants seem to be one kind that benefit from being a chain--buying power for good fish and all.

But I urge everyone, especially in the tough times coming, to fully explore our locally-owned restaurants first.

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