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Oceans Seafood
Oceans is owned and operated by Bakir Rizvanbegovic a native of Bosnia who migrated to the Coachella Valley 11 years ago. Bakir came to America 13 years ago to escape the war in Bosnia and with a dream of running his own business, his own restaurant. While Bakir loves to cook and develops many of the dished and great sauces himself the day to day cooking is done by Chef Jose Puntes and his cooking assistant, Josephina Armenta. Jose says that he likes to put his personal touch to each and every meal. “Each meal is special and must be perfect!”
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Nearly a hundred miles from the sea and there is still great seafood available here in the desert. Oceans is a breath of fresh air for all who love the taste of the sea, fresh and perfectly presented.
Oceans, voted both “*** For Stars,” and the “Best Seafood Restaurant in the Valley” by readers of the Desert Sun. “Oceans is a European Bistro style restaurant “ it not only serves ‘Eclectic Seafood,’” as Bakir calls his menu, “but also game meats and specials.” On any given evening you can also find special treats such as abalone, veal chops, Buffalo, venison, deer, ostrich, elk, and the very best New Zealand rack of Lamb, and many different and unusual types of oysters and fish from around the world, when available. All of our International and Hawaiian fish are absolutely fresh and never frozen,” says Bakir. “We are constantly changing our specials so that we maintain a clientele of loyal supporters who know that they can find a meal they can enjoy even if they eat with us every night of the week.” Bakir confided, “I love being here everyday, I love my customers, I have great employees. I look forward to coming to work. I have a wonderful and loyal following. I listen to my customers and consequently many of my customers are repeat eating here anywhere from one to five times a week. I am always told by our repeat customers that they have never had a bad meal. This is a great life and a great restaurant!”
Oceans regular menu include such taste treats as Salmon with warm Cilantro salsa, delicious Bouillabaise with shrimp, scallops, fresh fish, clams, mussels, in a saffron-vegetable broth. If this were not enough you can add lobster for a very small additional price. If you are a lobster-philes like Lisa, then start liking your lips for not only can you have lobster in your bouillabaisse but also lobster ravioli and mouth-watering 14 to 15 oz warm water lobster tail cooked perfectly on the grill to a turn in a garlic and extra-virgin olive oil marinade, tasteeeee!. Chef Jose Puntes offers a long list of delectable and savory entrees including large prawns grilled to perfection, blackened Cajun style cat fish, ahi-tuna either with crecca sauce or blacked to your taste, swordfish grilled in lemon and extra-virgin olive oil, and Capellini, gastronomical delight with mussels, shrimp, calamari in either red sauce or clear herb sauce (again for a small fee you can add lobster). While the main courses are excellent the appetizers are to-die-for Gastown Oysters, Escargots, Calamari Arabiata, steamed clams and Mussels “Ocean” each in their own delicate and yummy sauce. The salads are also gustatory delights especially the Oceans Salad with chopped tomato, onion, shrimp and caper in Balsamic vinaigrette. The waiting staff are friendly and very professional, all have been with Bakir for more than 7 to 10 years.
Oceans serves lunch offering Greek salad, Seafood Caesar, fresh Swordfish, salmon, prawns, Shitake Ravioli and my favorite Buffalo burger, to name only a few choices. Whether for lunch or for dinner, Oceans always offers a host of special treats on its Special Board. It is unlikely whether you go during the day or in the evening that you will not find a dish that simply touches your spot and likely your heart too. Great drinks and wines to go with your meal.| < Prev | Next > |
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