Starting the new year off with a bang, Old Towne Orange’s O SEA is shifting its service model to a full-service operation. Located in the heart of the Orange Historic District, O SEA has transitioned its dining room to offer an experience facilitated by trained waitstaff, and has transformed its former ordering counter into a cozy wine bar.
“Our number one priority is to best serve our guests. Period. While we’ve been open less than a year, we’ve gained many loyal guests, and we are confident that their experience would be heightened by operating as a full-service restaurant,” commented Michael Flynn, Founder & General Manager of O SEA, who has spent his career working almost exclusively in full-service seafood restaurants. “This transition feels natural and the new service model is familiar and has been received with overwhelming positivity from our team and guests, alike.”
In addition to the change to a more attentive full-service model, complete with a reservation system, Flynn’s holistic approach to the restaurant experience will still highlight the quality of his product, and the social responsibility and inventiveness that anchors the menu.
“O SEA’s culinary focus will remain on presenting a refreshingly modern seafood experience that focuses on a progressive, seasonally driven menu and responsible sourcing,” explains Flynn. “I am extremely pleased to share that Carla Arce will lead our culinary team as Executive Chef. A member of our team since the opening, she has a connection to the local Orange County community and will take the lead in presenting a high energy, yet refined menu that marries bold, global flavor profiles with high-quality seafood.”
To take advantage of the new full-service model, Chef Arce has introduced a Grilled Whole Branzino with banchan-style condiments and tortillas, Cioppino in the style of Thai Red Curry, and Clam Chowder with a unique, O SEA style.
“Our new service model gives us more freedom and flexibility to take our craveable, from-scratch seafood cuisine to the next level with more intricate preparations and extensive offerings,” added Flynn. “Our deep passion for responsible coastal cuisine will only get stronger as we make seafood approachable, contemporary, and exciting for our guests.”
As a seasonally driven restaurant, O SEA begins the year with a new Winter Menu that plays into the globally influenced character of Southern California. Among Chef Arce’s new dishes are:
– Wild Fijian Albacore Tuna Poke with Blood Orange Ponzu, Shaved Fennel, & Cucumber
– Grilled Spanish Octopus with Roasted Sweet Potato Mole, Salsa Macha, & Pickled Onions
– Shaved Brussels Sprouts in Almond Dressing with Avocado, Fresno Chili, Mint, & Parmesan Cheese
– Roasted Sweet Potatoes in Miso Beurre Blanc with Shiitake Mushrooms, Toasted Almonds, Parsley & Sage
– Mexican ‘Tres Leches’ Cake with Candied Blood Orange
– Blood Orange-Mint Agua Fresca
O SEA’s commitment to transparency in seafood sourcing is evident with core menu offerings like Farmed Norwegian Kvaroy Salmon, Wild Tahitian Albacore Tuna, Wild Mexican White Shrimp, and Farmed Desert Springs Barramundi, as well as seasonal menu offerings like Wild Morro Bay Black Cod, Wild Mexican Yellowtail, and Wild Morro Bay Rockfish, among others.
To complement the quality and innovativeness of the kitchen, O SEA’s new Wine Bar highlights the restaurant’s carefully curated selection of wines and beers that mirror the same philosophy as the food menu. Wines are offered by-the-glass, half bottle, and bottle, with a wine list that is approachable and fun, showcasing producers and varietals from diverse regions around the world and served in varietal-specific stemware. Beers are sourced locally and with care, with selections that showcase the county’s many noteworthy breweries.
