Cuisine:

• Sea food

The Oceanaire Seafood Room Description:
Recalling the large, formal supper clubs of the '20s and '30s, the designers of Atlanta's Oceanaire Seafood Room also lent their work a sense of being on board a huge ocean liner, as a deep marine-blue ceiling lays an aquatic ambience over all. For oyster lovers, this is paradise. Choose from myriad oyster sources, ranging from Washington State and British Columbia to the east coast. A sampler is like an oyster promenade, presented on ice with two mignonettes and the ubiquitous cocktail and horseradish sauces. Fresh fish flown in daily are indicated at the top of the menu by check marks, and they may be prepared any way one wishes. Steamed mussels are properly plump and sweet. Strike gold with the bluefish, a home-style preparation baked under a blanket of breadcrumbs. Portions are huge, easily shared by moderate appetites, and sides serve more than two. The house-made vanilla-flecked crème brûlée in its shell-like dish is a creamy classic. The wine list is extensive, with lots of good choices by the glass. Service is friendly and competent.


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