O SEA Celebrates National Seafood Month with Bold, Globally Influenced Specials
In celebration of National Seafood Month in October, O SEA is highlighting the incredible bounty of seafood products found in local Southern California waters with a month-long limited menu. Executive Chef David Yamaguchi is offering three special menu items that showcase the incredible diversity and quality of local seafood products.
During the month of October, guests may enjoy the following bold, globally influenced dishes during lunch and dinner:
Grilled Morro Bay Grassy Bar Oysters with Santa Barbara Red Urchin Butter
Wild Local Opah in Mandarin Aguachile with Cucumber & White Sesame
Grilled Santa Barbara Spot Prawns with Yuzu Kosho Butter & Seaweed Chimichurri
“What we love more than anything else is to share our genuine passion for responsible coastal cuisine in unique from-scratch dishes. One of the best ways to do that is by sourcing and serving local seafood products,” comments Mike Flynn, Founder and General Manager of O SEA. “In the short time O SEA has been open, we have received rave reviews for our craveable, from-scratch seafood cuisine, but we want to simultaneously start a dialogue about how we as consumers – as a community – need to take a serious look at our approach to seafood to ensure that restaurants like ours have a future."
While O SEA has become known for its thoughtful and contemporary cuisine, Flynn’s commitment to responsible seafood sourcing runs deep and guides the concept. His time as Assistant General Manager of Water Grill South Coast Plaza and General Manager of Water Grill Los Angeles instilled in him a comprehensive appreciation for the importance of sourcing.
“Demand for seafood today is higher than it has ever been in the history of the world. With that demand must come consumer appreciation for supply,” adds Flynn. “Every seafood product that we bring into the restaurant is carefully evaluated as a part of our sourcing philosophy of ‘Seafood for Thought’ – where the fish was caught or farmed; the catch method; how long the fish has been out of the water; if it’s fresh or previously frozen; and if human dignity has been preserved throughout the product supply chain. These are the factors that weigh into our sourcing process as we work with our partners.”
While O SEA is a fine-casual restaurant, Flynn has made a commitment to invest in higher standards of product quality and service experience than most in his dining category. He explains, “Highlighting National Seafood Month is an opportunity for us to marry our sourcing philosophy with the forward-thinking nature of our cuisine.”
O SEA offers lunch, dinner, and a recently launched Happy Hour daily from 2—6 p.m. Complete menu and more information can be found at eatosea.com.
Easy-access carryout pickup, affectionately dubbed Take Me Home, is available outside the rear entrance of the restaurant.
O SEA is located at 109 S. Glassell Street in the Historic District of Orange.