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The Oceanaire Seafood Room Restaurant Review: Ocean iconography graces the walls at this posh restaurant, a space that feels like it belongs on a huge ocean liner. A deep marine-blue ceiling lays an aquatic aspect over all. For oyster lovers, myriad oyster sources range from Washington State to the East Coast. Be careful with hot starters: clam strips are accompanied by a truly unpleasant Thai basil sauce that we ordered on the side, fearing (correctly) that it might be too hot for the dish. In general, stick with simple preparations. Steamed mussels are properly plump and sweet. Although the price tag ($33) seemed high, the wild caught striped bass "piccata" was grilled perfectly, and remained moist and flavorful under its robe of lemon butter, herb and caper sauce. Fresh fish choices are flown in daily and may be prepared any way one wishes. Those who abjure seafood have several steak choices plus a chicken option. The house-made white chocolate crème brûlée lacks the creamy texture one expects in the dish, turning out grainy and thick instead. Mango sorbet may be a better final option. The extensive wine list provides lots of good choices with the food, with the best whites being the less common varieties, such as the Domäne Wachau Grüner Veltliner, which nailed it with the striped bass.