Fort Lauderdale

March 14, 2013

Dinner and cocktails at Wild Sea Oyster Bar and Grille at the Riverside Hotel

Wild Sea Oyster Bar and Grille is one of the new players on Las Olas Boulevard. Vibrant, bright, and spacious; completely redesigned and nothing remotely similar to its white linen-dining predecessor. This chic new bar and restaurant occupies the former space of the iconic and formal Grill Room within the Riverside Hotel.

Wild Sea Oyster Bar & Grille photo credit: Wild Sea Oyster Bar & Grille

Wild Sea Oyster Bar and Grille is a breath of fresh air aesthetically compared to the Grill Room and unique in its menu offerings and style compared to other restaurants on Las Olas. As the name suggests, the menu is mostly seafood-centric with a smattering of beef entrees.

Wild Sea Oyster Bar & Grille

Executive Chef, Toby Joseph and Chef de Cuisine, Jon Sanchez have designed Wild Sea’s menu using organic and sustainable foods; this premise allows for a regularly changing menu, due to ingredient availability. Last night our dinner exemplified the high quality of this new menu and the culinary talent of Joseph and Sanchez. Entree pricing begins at $26. The raw bar offers, East Coast and West Coast Oysters $3 each, Top Neck Clams $2 each, Poke $18, and Royal Red Shrimp Ceviche $14

Wild mushroom salad with belle goat cheese, watercress and smoked hazelnut

Citrus poached wild striped bass with mushrooms, kohlrabi and black garlic in clam broth

Sunburst Trout served with oysters, cipollini onion and baby carrots

Jason Cotter the Food and Beverage Director at the Riverside Hotel and Sommelier at Wild Sea has done a nice job with the wine list of over 200 selections. There are many recognizable labels [on this list] ideally making ordering wine a pleasant experience for the guest and not an intimidating one. For those who like their white wine choices a bit more edgy than a California Chardonnay, Cotter has an impressive selection on the list that compliments many of the Raw Bar items and fish entrees such as Vermintino, Greco di Tufo, Pouilly-Fuissé, Sancerre, Mersault, Petit Chablis, Grüner Veltliner and others.

Carlos Claudio is Wild Sea’s Pasty Chef who is creating equally unique and desirable menu items as his culinary counterparts such as the Heirloom Key Lime.

Heirloom Key Lime; raspberry and lemon verbena marshmallow Photo Credit: JewelsFabLife.com

 

Click here to view more photos from our dinner last night.

Wild Sea is open for dinner Tuesday-Saturday from 5pm.

Wild Sea Oyster Bar & Grille at the Riverside Hotel, 620 East Las Olas Boulevard, Fort Lauderdale Wild Sea Oyster Bar & Grille on Urbanspoon







 
 

 
Stone Crab Claws, Trulucks

The Keys Annual Stone Crab Claw Eating Contest October 18, 2014

Jumpstarting the annual seven-month stone crab season is a much-anticipated fourth annual Stone Crab Claw Eating Contest for amateur eaters, set for Saturday, October 18. Staged at Keys Fisheries Market and Marina, located at 3...
by SFLFoodandWine Editor
0

 
Advertisement
 
Photo credit: newspaper-publishers.regionaldirectory.us

Good Reads From Around The Web

What we’re reading from around the web; Good Reads on some of the more interesting and notable happenings in Hospitality and a few other topics this week in South Florida and beyond. One Woman 100 Faces, A  lush, glossy c...
by SFLFoodandWine Editor
0

 

 
One AVEDA Salon Delray Beach

One AVEDA Salon Delray Beach

ADVERTISEMENT     Tweet
by SFLFoodandWine Editor
0

 
 
250seaf

Tickets on Sale: 2014 Delray Beach Wine and Seafood Festival Chefs Panel Discussion & Brunch

We have partnered with the dynamic event producers at Festival Management Group. You probably know them as the people who put on the Delray Affair, The Delray Beach St. Patrick’s Day Parade, and the Garlic Fest. My team a...
by SFLFoodandWine Editor
0

 




0 Comments


Be the first to comment!


Leave a Reply

Your email address will not be published. Required fields are marked *

*

CAPTCHA Image

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>