Ocean opened in 2002 in the heart of Five Points South, founded by George Reis. It's operated as a fixture of Birmingham's dining scene ever since. Today the restaurant continues under owner Chloe Kidd, with Executive Chef Jahaad Jackson running the kitchen.
The menu is built around whole fish, oysters, and seasonal shellfish alongside composed dishes, backed by a raw bar that includes a seafood tower and a daily oyster selection. Entrées run from wood-grilled grouper and ahi tuna to pan-seared bronzino, pan-seared sole, and a Demkota Angus filet mignon for non-seafood eaters, with the whole fish option changing daily. A curated wine list and house cocktail program round things out.
Regulars point to fresh seafood preparation and attentive, polished service as the constants here, and the room functions as a go-to for special occasions in Birmingham — upscale without feeling stiff, and known to fill up.
The menu is built around whole fish, oysters, and seasonal shellfish alongside composed dishes, backed by a raw bar that includes a seafood tower and a daily oyster selection. Entrées run from wood-grilled grouper and ahi tuna to pan-seared bronzino, pan-seared sole, and a Demkota Angus filet mignon for non-seafood eaters, with the whole fish option changing daily. A curated wine list and house cocktail program round things out.
Regulars point to fresh seafood preparation and attentive, polished service as the constants here, and the room functions as a go-to for special occasions in Birmingham — upscale without feeling stiff, and known to fill up.