When you say the name, Ocean Prime, it conjures up images of upscale, beautiful decorations, top notch service, great food and drinks. And you would be correct! Last fall, we finally got a chance to dine there during Philadelphia’s Restaurant Week and what a wonderful experience it was.
From the moment you walk in, you are taken aback by the way the restaurant and bar area is beautifully decorated and lit. It’s almost magical. We were promptly greeted by the hostess and quickly taken to our table, located on the upper floor. Our server could not have been more pleasant. She was extremely friendly and made the evening that much more enjoyable.
We started out with cocktails along with their Signature Salad and Caesar Salad. The Signature Salad was a mix of romaine, field greens, goat cheese, Granny Smith apples, walnuts with a sherry mustard vinaigrette. The Caesar Salad was a mix of romaine, parmesan garlic dressing and brioche croutons. The goat cheese and Granny Smith apples were perfect balance and the sherry mustard vinaigrette just added to the wonderful texture of the Signature Salad. The parmesan dressing added a nice punch to the Caesar Salad. Both were absolutely delicious.
The cocktails were outstanding. Eric ordered a Maker’s Mark Old Fashioned. Made with bourbon, angostura bitters, raw sugar and an orange peel garnish, it was smooth and refreshing. I’m not a big bourbon drinker but I loved how this drink was made and tasted. I ordered off their Restaurant Week menu and got the Berries and Bubbles. Made with Belvedere Citrus Vodka, marinated berries, house made sour, Domaine Chandon Brut and dry ice smoke, it was incredible! Everything just blended together so well. It was smooth and not too sweet. The dry ice smoke made the drink look like a bubbling cauldron. It was a great presentation!
While the Teriyaki Salmon and Freeboard Farms Chicken sounded delicious and were very tempting, we were dining at Ocean Prime. We both had to order the Filet Mignon! Served with haricot vert and creamy whipped potatoes, the filet was cooked to perfection. It was topped with a wonderful cabernet jus and each bite melted in your mouth. Ocean Prime is known for their meats and they didn’t disappoint this night. To go with our wonderful filet’s, we ordered a bottle of Beringer’s Cabernet Sauvignon. It was a perfect choice. The cab was silky and smooth, with hints of cherry and plum and a nice pepper finish.
For our last course, we each ordered the mango sorbet, which was the chef’s seasonal selection. It tasted wonderful. It wasn’t overly sweet or tart and was the perfect ending to a wonderful meal.
After hearing so much about Ocean Prime from our friends, I’m glad we had the opportunity to dine there. Everything was perfect from the moment we walked in to the time we finished. The low lighting, beautiful decorations and wonderful food and drinks put this restaurant on my “to go back to” list. If you haven’t been there yet, give them a try. You won’t be disappointed.