By Lauren Drewes Daniels
By Alice Laussade
By City of Ate
By Scott Reitz
By Lauren Drewes Daniels
By Alice Laussade
Wyland's Ocean Blue isn't any one thing. It's a restaurant. It's an art gallery. And it's a darn good parlor game.
The conceit behind the maritime eatery is that folks who like to look at paintings of drifting fish would no doubt appreciate finding the same composition on their plates. Ocean Blue's the first restaurant from Wyland (his first name's Robert, but please don't use it), the self-styled environmental crusader who's been churning out sea scenes for 40 years. If you've ever seen a dentist or gone souvenir shopping in Hawaii, you'd recognize his oils: He likes to paint porpoises silhouetted against setting suns.
There's some debate about how Wyland, a native Michigander, came to love the ocean. Internet sources attribute his infatuation to Jacques Costeau's television appearances; a restaurant staffer told me a more dramatic story, in which Wyland was struck with inspiration the first time he saw salt water. Whether he flipped on the TV or took a beach trip or whatever, thank Neptune he did, because—as Wyland's website says—"few artists in history can match the influence of Wyland."
I'd love to buy in to the Wyland mystique. But I can think of more than a few artists who've been at least as influential as Wyland. What's fun is playing the game of picturing them in the restaurant business.
Did Cezanne ever contemplate opening a fruit stand? Did Breugel's friends suggest he do double duty as a pub owner in Brussels? And what of those poor, talented artists whose works didn't lend themselves to cross-promotion? What would Picasso or Miro have put on their menus?
When I first heard about Ocean Blue, I assumed servers would try to upsell prints and posters along with dessert. I envisioned a restaurant wedged into an art gallery, with price lists on the tables and shoppers circulating the room. I had it all wrong.
It's hard to imagine anyone stumbling into Ocean Blue, since the new Villages at Fairview development is still so far from everywhere that there's only one cab driver who services the area. But say an eater somehow ended up there without knowing that the restaurant was an entry in the Wyland Empire. I'd wager he'd leave none the wiser. That's because there's no indication the dozens and dozens of paintings on the walls are for sale, and the formal gallery space is in a side room where most restaurant guests never go.
The goal of Ocean Blue is not necessarily to unload art. Like Wyland Chardonnay, it's designed to build the Wyland brand, which is already well-established in Dallas' northern suburbs. An employee told me Wyland decided to open the first outpost of his planned nationwide chain in Allen because the highest concentration of Wyland collectors is found there. Ocean Blue gives Wyland diehards a chance to live in Wyland world.
If that's an item on your bucket list, you likely won't care that the corporate-blessed menu of food is ho-hum and that the service staff has already put its chain face on, greeting guests with an enthusiastic "How you guys doing?" You'll probably be too delighted with the three-dimensional Wyland fantasia to notice.
Ocean Blue's décor isn't exactly daring—it makes use of the same vinyl chairs and wooden tables that surface in every casual dining restaurant. But the bar undulates like a wave, and the main room is bathed in aquatic blue light.
The fish in the aquarium are the only living sea creatures in the building (and, no, you don't get to choose your dinner). There are figurative fish everywhere, though: The forks are finned, and the bathroom faucet handles are shaped like dolphins. Ocean Blue doesn't do everything it could to complete its "Under the Sea" theme: The stereo's set to the Dave Matthews Band instead of Paul Winter. Still, the restaurant has an agreeably distinctive look.
I've now written more than 700 words about Ocean Blue and haven't yet told you what I ate. If I were reading a review, that would worry me, and it should worry you too. The food isn't terrible, but it tastes like an afterthought, which perhaps isn't surprising in a restaurant designed to advance the career of a man who paints gray-whale murals on the walls of airport terminals.
Ocean Blue deserves credit for keeping endangered and over-harvested fish off its menu. Rather than tangle with tricky issues of sustainability, the kitchen seems to have opted to keep most fish off its menu: There's halibut and salmon and snapper. That's it. The menu implies there's a daily fresh fish special, but the only specials I heard about involved non-finned seafood.
Ocean Blue's crazy for crab, which figures in two appetizers, one salad and four entrées. My favorite was the crab and lobster cakes, made from picked meat minced so thin a hummingbird could weave a nest with it. The cakes, joined by a purple cabbage slaw drenched in chile oil, were deeply fried in what the menu billed as a coconut crust, but the filling was sweet and flavorful.
Chile oil showed up again with a serving of slightly undercooked calamari, this time mixed with mayonnaise in an Asian-esque sauce. While the calamari skewed mushy, the plate got a bit of textural pop from accompanying pickled peppers.
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