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Restaurant Guide |
The Aventura Mall

Ocean Prime has been a smash-hit for seafood delicacies since its arrival in early-2008 at the upscale Aventura Mall. Ocean Prime has been a smash-hit for seafood delicacies since its arrival in early-2008 at the upscale Aventura Mall. (Photo courtesy of Allyson Adams/ABM).

 
Ocean Prime
QUICK FACTS:
Cuisine: Seafood
Address: 19501 Biscayne Boulevard, Aventura
Telephone: 305.931.5400
Valet Parking: Yes
Forms of Payment: Cash, all major credit cards
Reservations Accepted: Yes
Dinner Entrées: $19 - $43
Hours of Operation:
Sunday: 4:00 p.m. - 10:00 p.m.
Monday: 4:00 p.m. - 10:00 p.m.
Tuesday: 4:00 p.m. - 10:00 p.m.
Wednesday: 4:00 p.m. - 10:00 p.m.
Thursday: 4:00 p.m. - 10:00 p.m.
Friday: 4:00 p.m. - 10:00 p.m.
Saturday: 4:00 p.m. - 10:00 p.m.
Alcohol Service: Full bar
Delivery: No
Our Food Critic's Rating: 4.5 / 5 Stars

OVERVIEW:
Few, if any, restaurants in Aventura deserve to be mentioned in the same sentence as Ocean Prime. Perhaps only Bourbon Steak and The Grill on the Alley are worthy of that distinction. All three are extremely praiseworthy and unique establishments. Just a matter of personal preference and mood when I'm deciding where to have a to-die-for meal without venturing to South Beach. For a memorable evening, Ocean Prime is a can't-miss pick. Undoubtedly, no restaurant looks as modern or hip, what with the sleek-looking design and sexy colors. Sure, parking is hellish at the Aventura Mall, but if you don't mind turning over the keys to your ride, the valet stand is literally a few footsteps from the front entrance to Ocean Prime. (At least Ocean Prime is in the most heavenly corridor of the Mall, the new wing replete with the Ferrari Store, Nordstrom, and Equinox nearby). The jumbo lump crab cakes are pure bliss. Ditto for the sea scallops, which are accompanied by an otherworldly whole grain mustard cream. O.P. has a half-dozen steaks and I wholly suggest ordering up the black truffle butter sauce for some added jaw-dropping taste.

- Written by Alex Grayson
February 1, 2011
 
 
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