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Ocean Restaurant Review: George Reis’ fine dining restaurant boasts a softly lit contemporary interior with a water wall behind the fresh oyster bar where glasses are placed on blue recessed lights, creating a glow that adds to the sea fantasy. Oysters are tempting, though perhaps you’ll choose to start with the creamy lobster bisque with house-made cayenne truffle butter. Greek salad with fried feta “croutons” is a favorite. Fresh fish selections change nightly and may be prepared four ways: steamed Asian-style; wood-grilled Greek-style; pan-seared or fried. Creamy lobster potpie is a perennial treat, but perhaps the chang mai ahi with coconut curry jasmine rice, oyster mushrooms and baby bok choy finished off with sweet soy will beckon. Those in the mood for a more carnivorous offering will enjoy the filet mignon served with house-made Worcestershire and red skin potato salad laced with Maytag blue cheese and bacon. There’s also cumin coriander-crusted lamb over goat cheese risotto with Owls Hollow Farm baby kale, brown beech mushrooms and pomegranate demi. Changing with the seasons are desserts such as pumpkin crème brûlée with chocolate ginger snaps or citrus-glazed beignets with satsuma marmalade. The wine list is well-suited to the cuisine. There’s also a martini lineup with house-made infused liquors, and a short list of dessert martinis. How about drinking your bananas Foster with vanilla vodka, banana liqueur, Captain Morgan, cream, a touch of Godiva and a dusting of cinnamon?