The Oceanaire Seafood Room gets new bites from Viera
New York transplant executive chef Kyle Viera lends his East Coast flavors to the renown West Coast institution in San Diego, California called The Oceanaire Seafood Room in the Gaslamp District. Viera’s passion for sustainable fresh seafood began at the age of 15 where he worked up from a small town kitchen to the oldest family-owned local fish market in Rochester, New York. Over time, the budding chef developed his masterful skills of combining the appreciation for showcasing fresh complex flavors with creative artistry.
By 2013, the talented chef joined the Oceanaire concept and soon delivered a winning pairing of high quality seafood with world class service. Viera’s deep founded appreciation for seasonality to offer the freshest seafood did not go unnoticed by the Landry group which owns a multinational restaurant, hospitality, gaming and entertainment company. Kyle Viera has recently been appointed as the prestigious executive chef at the helm for The Oceanaire Seafood Room.
An outstanding menu for The Oceanaire Seafood Room
The prestigious institution offers a diverse array and of well over 25 species of seafood and shellfish tailored for the refined local market. It is here that Kyle Viera’s work shines as the main star attraction and is supported by exceptional service and notable sommeliers. One may sit back and enjoy a decadent meal at The Oceanaire Seafood Room located in the historic Gaslamp District at 400 J Street, San Diego, California.
In honor of National Baked Alaska Day on Wednesday, February 1, The Oceanaire Seafood Room is celebrating with a weeklong special on its popular Baked Alaska! From Monday, January 30th – Friday, February 3rd, the Oceanaire is firing things up with a complimentary Baked Alaska with the purchase of an entrée.
For more information about The Oceanaire please visit their website or call 619-858-227 for reservations.
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