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We’ve got some lamb chops and chicken and so forth. We’ve got a pretty extensive sushi program within the restaurant. “The whole brand started as the merging of a high-end seafood restaurant with a high-end steakhouse, so it’s got all the trappings of a normal high-end steakhouse - great steaks, the prime steaks, the 1,200-degree broiler, hand-cut steaks, dry aged steaks - and all your typical sides in a steakhouse: the corn, au gratin potatoes and so forth and then where a typical steakhouse would have a few seafood selections, four or five seafood selections, we typically would have a dozen different seafood entrees,” Mitchell said. When you walk in the front door of our restaurants, one of the design features we try to incorporate is that you have good visibility throughout the restaurant.” There are little nooks and crannies, but it’s got sight lines. We like people to be able to see through. It’s not a dark dining room with spotlights and so forth. “Our restaurants are usually pretty brightly lit. It’s very comfortable and so forth,” Mitchell said. “In terms of the level of design and the detail in the design and the feel in the restaurant, it’s got a certain luxe feel to it, but it’s also very warm and it’s not intimidating. A sailboat and water images provide local color.

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Dinner entrees, $29 to $59.Because of the nature of the former Avenue5, a sophisticated fine-dining restaurant that closed Labor Day after operating for two seasons, Ocean Prime Naples will be open and airy with windows that open to the street and the side facing Sugden Community Theatre.īrown and wood tones are accented with coral to give a pop of color to the restaurant.

As I’m settling the bill, I catch a singer croon “Isn’t She Lovely?”ġ341 G St.

Ocean Prime’s live music, drifting over from the bar Wednesdays through Saturdays, is a nice touch. The name of the newcomer appears to be a tease: The only prime pick on the menu was sweet scallops arranged on cheesy risotto, with fennel ribbons as garnish. The desserts, including baked Alaska and a many-layered carrot cake, have something in common: They’re too sweet.

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As for escorts, creamed spinach tasted more of vegetable than of dairy - which is good - but the jalapeño potato gratin lacked zip (though not oil, alas). Vereen/For The Washington Post)Īlthough some of the meat is described as “prime,” neither the New York strip nor the rib-eye proved particularly beefy or interesting. One good catch on the menu: scallops served over Parmesan risotto and topped with ribbons of fennel. Dishes were placed in front of people who hadn’t ordered them. A first course of goat cheese ravioli, arranged in a sunburst pattern, is tasty but overwhelmed by its butter-heavy sauce of chicken stock and garlic. Crab cakes tasted fishy, and the oddly sweet chopped salad made me wish we were eating the superior toss at All-Purpose in Shaw. The wine took so long to reach the table, my party was halfway through their appetizers before they saw any viognier in their glasses. Unfortunately, almost everything about a recent dinner called for rewrite. The dining room checks off all the usual expense-account details, including linens on the tables, flattering lighting, a marble bar and expansive booths. As I listen to my waiter at Ocean Prime talk about the temperature of the grill and the pedigree of the beef, I can’t help but relive same-sounding spiels delivered at Mastro’s and Del Frisco’s Double Eagle in recent years, when those meat markets opened.Ĭlose to the White House and the successor to Ceiba, Ocean Prime is part of an Ohio-based chain specializing in both beef and seafood, including sushi rolls. The rollout of another steakhouse in Washington puts a food critic in the shoes of Bill Murray’s character in the 1993 film “Groundhog Day,” wherein he finds himself in a time loop, repeating the same scene. The new Ocean Prime downtown is part of an Ohio-based chain.

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