Dining

Oceanaire Seafood Room, still flying high

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Angry Prawns

Angry Prawns

The San Diego dining scene has definitely suffered some losses over the past few months with the closures of several restaurants; most notably being Jack’s in La Jolla. There have been rumors that other restaurants may be soon to follow, one being the Oceanaire Seafood Room. Let’s put that rumor to rest right now. While the chain of fine dining restaurants has suffered some losses of its own (downsizing from 16 to 12 locations), the San Diego location is still open for business and is doing quite well.

When the Oceanaire Seafood Room joined the San Diego dining scene approximately four years ago, they made quite a splash for themselves. Soon after opening, the restaurant had a very loyal following of locals and was sought out by tourists visiting our beautiful city. Success came as a result of offering the freshest seafood along with exceptional service. Another notable factor in the restaurant’s formula for success was the culinary talents of Executive Chef Brian Malarkey.

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Executive Chef Brian Malarkey

Under the leadership of Brian Malarkey and with the help of Executive Sous Chef Sean Langlais, the restaurant has been awarded some of the most coveted industry awards, including the DiRoNa Award of Excellence, Zagat Top Ten Restaurants Award and Wine Spectator Award of Excellence.

Brian Malarkey, a finalist on Bravo’s Top Chef, has received many awards and accolades in his own name including a Gold Medallion for Chef of the Year from the San Diego Chapter of the California Restaurant Association.

Recently another rumor had been floating around that Brian Malarkey would be leaving his beloved Oceanaire. This rumor was picked up by a few local news agencies and was even circulated on Twitter. Much to the relief of our San Diego population of foodies, Brian announced on Twitter himself that he is simply taking a much-needed leave of absence. He will be returning to the restaurant that he opened and that has become synonymous with his name.

Interim Executive Chef Sean Langlais

Interim Executive Chef Sean Langlais

In his absence, Sean Langlais has been promoted to Interim Executive Chef and is expected to carry on the legacy left by Brian Malarkey. “Sean is one of the most talented chefs I have ever had the privilege of working with and over the last several years he has done an outstanding job running the kitchen under the tutelage of Brian Malarkey,” said Philip Shayne, general manager of The Oceanaire Seafood Room. “He is very deserving of this position and I have every confidence in his ability to carry on our reputation as one of San Diego’s Best Restaurants.”

The restaurant’s menu is constantly evolving and is based on what fresh seafood is currently available. The fresh seafood offerings are actually updated daily and are available for reference on their website. A true delight for seafood devotees is the restaurant’s raw bar offerings, which speaks volumes to the Oceanaire’s quest for the freshest seafood.

Downtown’s Oceanaire Seafood Room is always a delicious meal in an elegant setting and the Entertainer is truly delighted to set the record straight that the restaurant is still flying high as one of San Diego’s premier dining establishments.

Experience the Oceanaire Seafood Room for yourself during San Diego Restaurant Week going on all this week.

The Oceanaire Seafood Room
400 J Street
Downtown San Diego – in the Gaslamp
619-858-2277

2 Comments

  1. Anna

    September 16, 2009 at 4:37 pm

    Glad to hear the straight talk and the good news. I always get hungry when I read your articles.

  2. Lauren Smeenge

    September 17, 2009 at 9:17 am

    Thanks for the comment – I always get hungry writing these articles!

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