The 130-degree filet mignon with crispy new potatoes, balsamic glazed sweet onions, and horseradish crème fraîche
With Nathan Thurston’s departure, Andrew Venable has taken over as Chef de Cuisine at the Ocean Room, and he’s made the transition practically unnoticeable, which is a good thing. Elegant and charming in every way, this is the place to go for a special occasion. They specialize in the preparation of local, grass-fed beef from MiBek Farms in Barnwell, S.C. The menu typically offers five cuts of beef and four to five additional entrées. For $79 you can experience the grand five-course tasting menu, which recently featured a delicious seared yellowfin tuna and creative green tomato sorbet, but they still offer the three-course Dining at Dusk menu for $49. In the lounge, there’s a sushi menu for those who want a lighter meal without breaking the bank. We recommend dressing up, getting a table in the dining room, and going all out. —Eric Doksa Dish (Winter 2013)
The menu at this oceanfront restaurant specializes in exceptional hand-selected cuts of beef and chops as well as other signature dishes.
Hours: Dinner (Tues.-Sat.)
Thu., March 14, 6:30 p.m. 2013
Thu., Feb. 14, 5:30 p.m. 2013
Sat., Dec. 31, 6-10 p.m. 2011
See all past events at The Ocean Room »