The Oceanaire Seafood Room

In a city overflowing with seafood restaurants, Oceanaire Seafood Room stands out. Not unlike Heidi Klum attending a PTA meeting, you’re bound to notice that Oceanaire sizzles with the star quality missing in many of the rest of the bunch. With the feel of a 1930s luxury ocean liner pampering the polite society as it steams towards Europe, this restaurant caters to discriminating patrons with fresh seafood flown in daily from around the world. Coveted catches like true Dover sole and yellowfin Ahi tuna are here to be savored along with Gulf of Mexico red snapper and Alaskan king salmon. The Mahi Mahi “black & bleu” is an unexpected combination of Cajun spices, caramelized onions and bleu cheese. If you're in the mood to keep it at drinks and light fare, head for the raw bar where a dozen or so oyster provenaces are usually represented along with a shrimp-adorned Bloody Mary that could pass as an appetizer.

Landry’s Restaurant, Inc., the ever-expanding seafood empire helmed by Tilman J. Fertitta, recently acquired the Oceanaire. We'll keep you posted on any changes.