Engineered to recall an ocean liner from the 1940s, the decor at Oceanaire may be a bit contrived but the food—and the classic cocktails are spot on. Expect the freshest oysters and sashimi, and a carefully prepared menu of up to 25 daily "fresh catches," with specialties ranging from utterly convincing Maryland crab cakes and oysters Rockefeller to richly stuffed California sole, a luxurious one-pound pork chop, and irresistible hash brown potatoes. The menu might also
include the deliciously hot, spice-fired "angry" pink snapper. Service tends to be casual in San Diego, which makes the professional staff here all the more notable.