Seasonal, sustainable, sophisticated and seductive perfectly describes Wild Sea Oyster Bar & Grille, a coastal chic seafood destination on Las Olas Boulevard influenced by James Beard acknowledged Chef Toby Joseph. The cuisine ranges from a seasonally fresh raw bar to one-of-a-kind, sustainable amazing entrees. While strolling on Las Olas Boulevard, you can’t help but be drawn into the beautiful display of fresh seafood on the Wild Sea Oyster Bar. We began our culinary adventure with a Raw Bar Tasting of succulent lobster, poached shrimp, clams, and oysters, served with cocktail sauce, Florida citrus and red wine mignonette. Irresistible Fresh Catch Ceviche is served with coconut milk, ginger, avocado, sake, spring onions and Florida citrus. The delicious Cornmeal Fried Oysters are served with beer mustard cream, chives and pickled sweet peppers while the Maine Mussels in Anchor Steam Beer, lemon and herbs were good to the last drop as we soaked up the broth with perfectly grilled focaccia. Tender Grilled Octopus is served with garlic aioli, blueberry coulis and crispy slab bacon while the Smoked Florida Wahoo with frisee lettuce, jalapeno, radish, avocado puree and citrus burst with flavor. Jumbo Lump Blue Crab Cake with fennel confit, red chili oil and petit lettuce was simply divine.
Entrees are a seafood lovers dream…West Florida Grouper with heirloom tomatoes, Georgia peaches and blackberry drizzle was luscious as was the Key West Mutton Snapper with maitake mushrooms, Chinese cabbage and lemongrass broth. Roasted Diver Scallops with crispy pork belly, watercress and pea shoot salad, romesco sauce and marcona almonds was cooked to perfection, Atlantic Monkfish Loin is served over creamy stone ground grits with smoked gouda and sweet corn succotash. Don’t miss the Giant Tiger Shrimp, served with tomato jam, potato gnocchi, tarragon and grana padano cream.
Hickory Smoked Pork Shank with cauliflower cream, snap peas, sweet corn and citrus – chili glaze is a landlubbers dream along with the Center Cut Beef Tenderloin with cauliflower mac n’ cheese, lemon zest roasted carrots and chimichurri. Side items, large enough to share, include braised sweet corn and bacon, roasted baby bok choy, seasonal squash with lemon oil and much more.
We devoured our sweet endings, along with cappuccino, of decadent Red Velvet Beignets filled with bourbon cream cheese, served with sea salt caramel gelato and Dark chocolate Crunch with sea salt, caramel ganache and popcorn. YUM! Our mouths watered as the Chocolate Sphere, loaded with Chambord macerated berries and mascarpone whipped cream, melted before our eyes. The Key Lime Pie served with coconut crème anglaise, mango coulis and coconut sorbet was light and refreshing.
Wild Sea Oyster Bar and Grille offers the unexpected by doubling in the evenings as a luxurious lounge, complete with any of their luscious libations, late-night bites and music. For a casual lunch or dinner celebration as well as private dining space, Wild Sea is second to none. Located in the Riverside Hotel at 620 East Las Olas Boulevard, Wild Sea serves lunch and dinner daily. Reservations are recommended by calling 954-467-2555 or visit wildsea@riversidehotel.com. Bon Appétit…
