Best of Philly 2007: Outdoor Dining, City
Yes, Washington Square’s Oceanaire Seafood Room is a chain, but the tucked-away rear outdoor dining area is anything but the nor...
IN THE NEIGHBORHOOD
WHERE TO EAT
WHERE TO SHOP
- TopStitch Boutique
(0.0 miles) - Foster's Homeware
(0.1 miles) - Viv Pickle
(0.1 miles)
WHERE TO DRINK
- GiGi
(0.0 miles) - Farmicia
(0.1 miles) - Farmicia
(0.1 miles) - Laff House
(0.6 miles) - Solefood
(0.7 miles)
FIND A RESTAURANT
RESTAURANT LISTINGS
THE DETAILS
Cuisine(s):
Seafood, Steakhouse,
Insider Tip:
Find us at the bar choosing from the strong oyster and wine by the glass selections.
Meals Served:
Dinner
Entree Price:
$21 - $30
Payment Type:
American Express
Discover
MasterCard
Visa
Features:
Group Friendly
Outdoor Dining
Private Room(s)
Smoke Free
Alcohol Type:
Full Bar
Reservations Required:
Lunch Not Needed
Dinner Not Needed
Neighborhood:
Philadelphia County
Center City
Also Featured in:
Best of Philly 2007: Outdoor Dining, City
Seafood, Steakhouse,
Insider Tip:
Find us at the bar choosing from the strong oyster and wine by the glass selections.
Meals Served:
Dinner
Entree Price:
$21 - $30
Payment Type:
American Express
Discover
MasterCard
Visa
Features:
Group Friendly
Outdoor Dining
Private Room(s)
Smoke Free
Alcohol Type:
Full Bar
Reservations Required:
Lunch Not Needed
Dinner Not Needed
Neighborhood:
Philadelphia County
Center City
Also Featured in:
Best of Philly 2007: Outdoor Dining, City
Oceanaire
700 Walnut Street
Philadelphia, PA 19106
Fax: 215-625-8861
Philadelphia, PA 19106
| Phone: 215-625-8862 |
| |  |
Text listing to mobile |
Website: theoceanaire.com
Oceanaire is a looker, taking its Art Deco cues from swank supper clubs and ocean liners built for trans-Atlantic crossings, but a meal can be hit or miss. A sure bet is the New England clam chowder, oysters on the half shell and one of the day’s featured fish, simply grilled. Side dishes are served steakhouse-style, and the desserts are Titanic in scale.
Featured In
Write a review
USER REVIEWS (2)
Rating
Review
A few friends and I visited Oceanair on Saturday 2/10/08. We were blown away by the hospitality and food. The prices were reasonable and I haven't stopped talking about it. I look forward to my next visit.
Posted by Nicole: Feb. February 13th, 2008 at 10:20 PM
| Overall (10) | Food (10) | Service (10) |
| Decor (8) | Value (10) | Average (9.60) |
Review
A few friends and I visited Oceanair on Saturday 2/10/08. We were blown away by the hospitality and food. The prices were reasonable and I haven't stopped talking about it. I look forward to my next visit.
Posted by Nicole: Feb. February 13th, 2008 at 10:20 PM
Rating
Review
Let me start by saying that our experience was on New Years Eve, obviously a special occasion. Our party of 18 self proclaimed "foodies" expected to drop serious money on the evening at Oceanaire and as prepared as we were to spend we also had the expecations that Oceanaire would want to earn (or at least) take our money this is where the service fell flat. As a group we waited for drinks to be served, drink orders were incorrect, the waiter (yes only one waiter for a party of 18) was well educated and made excellent recommendations but was obviously "in the weeds" and needed support to meet our tables basic needs, the room was not just cold BUT freezing and when asked if we could do somehting about the temperature we were told there was nothing to be done, due to the tempurature the food was luke warm at best and down right cold if you were waiting for your spouse to be served, the sides didn't not arrive until most of the table was 1/2 through their entree. All that being said, the food is amazing. It is always such a shame when what could have been an amazing dining experience becomes so tainted that all one could talk about after the meal was not the fresh oyster selections, melt in your mouth sashimi or the crab leg quality but how long we had to wait for drinks,food and the fact that we felt as if we and not the oysters had been put on ice. Note to management: parties of 10 or more should have 2 waiters or at minimum 1 head waiter and 1 back wait. As guests who were not afraid to spend money on high quality seafood (and there is no doubt of qualtiy nor issue with charging for it at Oceanaire) it is a dissapointment that service is an issue for you to develop. "Kudos" to the Chef who really knows his sealife. "Boo" to management for not captializing on an opportunity to shine!
Posted by Kiki: Jan. January 2nd, 2008 at 5:09 PM
| Overall (6) | Food (10) | Service (3) |
| Decor (7) | Value (2) | Average (5.60) |
Review
Let me start by saying that our experience was on New Years Eve, obviously a special occasion. Our party of 18 self proclaimed "foodies" expected to drop serious money on the evening at Oceanaire and as prepared as we were to spend we also had the expecations that Oceanaire would want to earn (or at least) take our money this is where the service fell flat. As a group we waited for drinks to be served, drink orders were incorrect, the waiter (yes only one waiter for a party of 18) was well educated and made excellent recommendations but was obviously "in the weeds" and needed support to meet our tables basic needs, the room was not just cold BUT freezing and when asked if we could do somehting about the temperature we were told there was nothing to be done, due to the tempurature the food was luke warm at best and down right cold if you were waiting for your spouse to be served, the sides didn't not arrive until most of the table was 1/2 through their entree. All that being said, the food is amazing. It is always such a shame when what could have been an amazing dining experience becomes so tainted that all one could talk about after the meal was not the fresh oyster selections, melt in your mouth sashimi or the crab leg quality but how long we had to wait for drinks,food and the fact that we felt as if we and not the oysters had been put on ice. Note to management: parties of 10 or more should have 2 waiters or at minimum 1 head waiter and 1 back wait. As guests who were not afraid to spend money on high quality seafood (and there is no doubt of qualtiy nor issue with charging for it at Oceanaire) it is a dissapointment that service is an issue for you to develop. "Kudos" to the Chef who really knows his sealife. "Boo" to management for not captializing on an opportunity to shine!
Posted by Kiki: Jan. January 2nd, 2008 at 5:09 PM
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