The concept is simple: swap hoofs with fins. Well, maybe it's not that simple. Most people wouldn't go for a bone-in halibut. Still, the Oceanaire is bulging with fat and fresh succulent seafood, just like steak houses throb with triple-bypass beef. The Room offers roughly a dozen different oysters with names like Pemiquid and Hog Island. And it hits you with the vigor of a steak-house fist, which is perhaps the only way seafood can come across in Dallas. Sides are big, too, with all of the regulars: asparagus, potatoes, iceberg lettuce wedges and creamed corn. Desserts tickle. There's baked Alaska, pecan balls, and warm milk and cookies. Milk and cookies? What could be better after downing live sea urchin?
Oceanaire Seafood Room