He said his rule of thumb is to consider renovation updates after between five and 10 years. “It was nine years old, so it was time to refresh it,” said Cameron Mitchell, CEO of the parent company, during a tour of the Dallas restaurant. The Ocean Prime unit, one of 16 owned by Columbus, Ohio-based Cameron Mitchell Restaurants, originally opened in 2009. “For business gatherings, we have a great referral program to reward repeat large party reservations,” explains Simich.Updating a 10,800-square-foot polished casual restaurant is no easy task, but Ocean Prime in Dallas unveiled a renovation this week that gives a subtle new look to the polished-casual seafood restaurant. The icing on the business cake is its referral program. Rib eye is my end-all, be-all steak, medium rare.” Mayer adds: “Same, but with a rib eye cut. “I like the bone-in filet with brie and mushrooms,” says Donlon. Teriyaki salmon and its shiitake sticky rice also are popular. You’d think it was cooked in butter,” Mayer says. “We broil it at 1,200 degrees so it gets a crust, and inside, it’s super flaky. “It makes you feel like royalty.” Indeed, Mayer prepares it simply but deliciously, broiling it with what they call their seafood seasoning (a mix of nine different spices). “It’s the crown jewel entrée,” assures Kip Donlon, general manager. Popular main dishes include the Chilean sea bass. Speaking of cake, if your group wants a special cake or dessert served after the meeting, or even a plate of freshly baked chocolate chip cookies, Mayer says, “no problem.”īut let’s get back to the dining experience. “That’s not on our menu and a patron wished it was, so we sent someone on an errand.” “We’ll do anything in our power to satisfy a customer.” Staff has even been known to run out to purchase a fresh tiramisu elsewhere. The energetic chef adds that he can substitute tofu for just about any of the meats on the menu. I keep tofu in the walk-in at all times,” Mayer says. “We’ll often go off the menu and do whatever the customer wants but always have a special vegan item ready to prepare, made of a tasty quinoa cake of potato and quinoa blend, served with roasted vegetables and tofu. “Right now, we get a lot of requests for vegan and vegetarian foods,” Mayer says. With a diverse menu that focuses on beef and seafood (fresh seafood arrives six days a week), Ocean Prime also caters to current trends, notes executive chef Chris Mayer. Undoubtedly, a meeting here is extra memorable not only due to its modern, clean-lined, sophisticated aesthetic, but also, of course, the food. “But sometimes, we will close the entire restaurant (companies or planners will do a buyout, for example) and we’ll then be able to accommodate 100 in the main dining room,” Simich explains.
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Often, attendees will opt to dine right in the spacious meeting rooms, ordering from a preset menu with three- or four-course options, or selecting fare off a full menu.
Simich explains that the restaurant is a big draw for pharmaceutical dinners, financial services presentations and banking company meetings. On a recent morning, Amerisure executives filled its chairs. “The Motown was just added a few years ago,” she says, pointing to wall art of the Detroit skyline and Detroit vinyls (“representing Motown,” she says).Īnother space is the Club Room, which can host 30. “Each of the rooms, which is very soundproof, has televisions/screens for presentations,” explains Ocean Prime Sales and Event Manager Sue Simich, who is the point person for any party larger than eight. The largest space can seat up to 60, while a more intimate room, called the Motown Room, can accommodate up to 10. With four meeting spaces that can be divided into five, this steak and seafood haven along the city’s Big Beaver restaurant row is just the ticket for meeting attendees and planners. We just love it when a topnotch restaurant can accommodate groups for meetings and events.
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