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400 J St.
San Diego, CA 92101




The Oceanaire Seafood Room

Enter the sleek and sophisticated seafood room at The Oceanaire and behold a space reminiscent of a luxury cruise liner. Guests are immersed in the fresh menu offerings, topped of by oysters from the nearby Carlsbad Shellfish Farm.

Executive Chef Sean Langlais has crafted a menu full of traditional dishes (like the award-winning New England clam chowder) and rare delicacies (like the Fijian Opah Moonfish).


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6 Comments on this Article

Don Taylor commented on August 2, 2010

It's always a treat to dine at Oceanaire. The wait staff is very attentive and their menu is unmatched in San Diego. Their simply broiled while sea bass is my favorite and usually earns 5 out of 5 stars. However on my last outing, the sea bass only rated a 3.5 out of 5. No matter, overall it was a wonderful evening.

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cristina commented on December 28, 2009

we have Christmas dinner this past week and the service and food was exceptional our experiences have always been great

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LaurieSanDiego commented on March 29, 2009

I was treated to a birthday dinner at Oceanaire San Diego; a hidden treasure on 4th Avenue. There is a grand staircase leading to what I consider one of San Diego's finest restaurants. I ordered the swordfish with port cherries, almonds and cooked in a rosemary butter sauce; it sounded like an unusual combination. One bite and I knew this was the absolute best swordfish I've ever had in my life. The cherries, almonds, rosemary butter transformed a delightful piece of swordfish into a decadent delight. Outstanding attentive service. This restaurant truly belongs on a Best of San Diego list (if it's not already there).

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Britney commented on March 22, 2009

Awesome crab salad!

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Mark commented on March 6, 2009

I took a New York business associate for an early dinner. He was impressed. Not easy to do.

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rob commented on February 27, 2009

I have eaten at Oceanaire many times. Have only good experiences with the staff and the food. I always feel like a VIP when I'm there. I recommend it highly

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