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 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.
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
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.
Click here to view more photos from our dinner last night.
Wild Sea is open for dinner Tuesday-Saturday from 5pm.