400 J St.
San Diego, CA 92101
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).