I don’t know, but I think the bloom is off the rose here a bit. When we first moved here, I was very happy to find this place—the staff seemed really enthusiastic and there were often changes being made to the menu. And the seafood was really, really fresh. And even the stand-by items were really good.
Recently, on my birthday no less, we ventured to Oceanaire for dinner (my birthday was on a Monday and there weren’t a lot of options for going out as most places were closed). Now, if you have read my previous blog posts about Oceanaire, you know one of my biggest pet peeves about this place is the ridiculous portion sizes. Why does everything have to be so over the top? Maybe there is some link between such things and why so many Americans are so oversized themselves? I’m just saying.
We had the Oceanaire Chopped salad to share (between FOUR people). I like this salad though—it has lots of good bits in it—boiled egg, olives, capers, and even some shrimp and crab.
I then decided to order the tuna tartare for my starter and the appetizer of the blue crab cake for my main course (2 appetizers is the only way I can eat at this place unless I split an entrée with someone). Our table also ordered the fried oysters, one of our perennial favorites. They were good as usual (and there was like 8 of them and they are huge). However, I never got to try the tuna tartare as our waiter informed me that the tuna was not fresh enough and the chef wouldn’t serve it to me. I sort of had my heart set on a cold starter and shrimp cocktail seemed so boring, so I got the lump crab cocktail instead. They serve it with cocktail sauce but it is much better with the remoulade sauce which is nice and tangy with some nice bits of chives and capers in it. Definitely ask for this sauce if you get this cocktail.
I have had the crab cake before—the very first time I went to Oceanaire I think. I remember thinking it was one of the only crab cakes I really like because it is so crabby. However, on this occasion it was a bit dry—and the sauce alongside didn’t do much for it. Horseradish cream I think? Again, better with the brighter remoulade.
Everyone else at our table had the black and blue Marlin. Hubby really likes the black and blue preparation which consists of some sort of blackened fish with blue cheese on top. However, on this occasion he said there wasn’t much flavor to the blackening part of the process and that it wasn’t as good as he had remembered. We also had the au gratin potatoes and between 4 of us, we almost finished them (they are really good though).
The wine list has changed a bit too—we had a featured Vermentino to start which was light and nice with the salad and then we had a Sancerre. It was quite nice, but I have to say Oceanaire has some of the most expensive prices around for bottles of wine. Well, the Vermentino was quite reasonable ($36 I think) but the Sancerre was $70.
I still love the interior of Oceanaire as one of my favorites in our City---and the crowd was quite large for a Monday night. However, the food is starting to feel a little uninspired and I hate to say it, if a seafood restaurant that specializes in fresh seafood flown in daily can’t have fresh tuna, then Houston, we have a problem.
Oceanaire Seafood Room
30 South Meridian Street
Indy 46204
317-955-2277
http://www.theoceanaire.com/
Recently, on my birthday no less, we ventured to Oceanaire for dinner (my birthday was on a Monday and there weren’t a lot of options for going out as most places were closed). Now, if you have read my previous blog posts about Oceanaire, you know one of my biggest pet peeves about this place is the ridiculous portion sizes. Why does everything have to be so over the top? Maybe there is some link between such things and why so many Americans are so oversized themselves? I’m just saying.
We had the Oceanaire Chopped salad to share (between FOUR people). I like this salad though—it has lots of good bits in it—boiled egg, olives, capers, and even some shrimp and crab.
I then decided to order the tuna tartare for my starter and the appetizer of the blue crab cake for my main course (2 appetizers is the only way I can eat at this place unless I split an entrée with someone). Our table also ordered the fried oysters, one of our perennial favorites. They were good as usual (and there was like 8 of them and they are huge). However, I never got to try the tuna tartare as our waiter informed me that the tuna was not fresh enough and the chef wouldn’t serve it to me. I sort of had my heart set on a cold starter and shrimp cocktail seemed so boring, so I got the lump crab cocktail instead. They serve it with cocktail sauce but it is much better with the remoulade sauce which is nice and tangy with some nice bits of chives and capers in it. Definitely ask for this sauce if you get this cocktail.
I have had the crab cake before—the very first time I went to Oceanaire I think. I remember thinking it was one of the only crab cakes I really like because it is so crabby. However, on this occasion it was a bit dry—and the sauce alongside didn’t do much for it. Horseradish cream I think? Again, better with the brighter remoulade.
Everyone else at our table had the black and blue Marlin. Hubby really likes the black and blue preparation which consists of some sort of blackened fish with blue cheese on top. However, on this occasion he said there wasn’t much flavor to the blackening part of the process and that it wasn’t as good as he had remembered. We also had the au gratin potatoes and between 4 of us, we almost finished them (they are really good though).
The wine list has changed a bit too—we had a featured Vermentino to start which was light and nice with the salad and then we had a Sancerre. It was quite nice, but I have to say Oceanaire has some of the most expensive prices around for bottles of wine. Well, the Vermentino was quite reasonable ($36 I think) but the Sancerre was $70.
I still love the interior of Oceanaire as one of my favorites in our City---and the crowd was quite large for a Monday night. However, the food is starting to feel a little uninspired and I hate to say it, if a seafood restaurant that specializes in fresh seafood flown in daily can’t have fresh tuna, then Houston, we have a problem.
Oceanaire Seafood Room
30 South Meridian Street
Indy 46204
317-955-2277
http://www.theoceanaire.com/
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