The locally owned and independent restaurant seats 280 and overlooks The Greene’s town square. It fills the 8,000-square-foot space that previously housed McCormick & Schmick’s seafood restaurant, which shut down in September 2017 after serving as a restaurant anchor for the retail center for 11 years.
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Club Oceano host a “soft opening” of sorts last weekend, according to co-founder Raymond Chow.
Here are contributed photos of three menu items from the new restaurant: A pasta dish with clams, lobster bisque and fried soft-shell crab. And, of course, a cocktail — in this case, a “French 75.”
The full Club Oceano menu can be accessed at www.cluboceanoseafood.com/menus — note that the lunch menu and dinner menu are on separate links.
***ORIGINAL STORY (Sept. 5, 2019)***
It’s been two years since one of the highest-profile restaurant spaces on The Greene Town Center’s main square has served a plate of food to a customer, but now the space is poised to spring back to life in less than two weeks.
Club Oceano, a locally owned, 280-seat seafood restaurant, is shooting to open at The Greene on Sept. 18, its owners said. The 8,000-square-foot space previously housed McCormick & Schmick’s seafood restaurant, which shut down abruptly in September 2017 after serving as a restaurant anchor for the retail center for 11 years.
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The restaurant will offer “hand-cut seafood, custom cocktails and high-quality service,” co-founder Brian Andzik said this week. “Right now we’re focused on training our staff to deliver a great dining experience, and at a price that people can afford.”
Club Oceano’s founders are Andzik, Sam Zheng and Raymond Chow, all Dayton-area residents. Zheng and Chow currently operate Sky Asian Cuisine in Kettering. Andzik has served for 28 years as chairman and chief organizers of the popular Italian Fall Festa held each year (and coming up this weekend, Friday through Sunday, Sept. 6-8) in Kettering.
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Club Oceano will open with about 75 employees, and it is still hiring, Andzik said. The restaurant will be open seven days a week for lunch and dinner.
Diners will find several seafood options along with pasta dishes, chicken and “surf-and-turf” variations. Raymond Chow and Sam Zheng said Club Oceano will bring in whole fish, including grouper, halibut, mahi-mahi and others, and cut fillets in-house to ensure quality and freshness.
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One of the restaurant’s signature dishes will be a seafood boil that will allow diners to choose options such as crab, shrimp, clams, mussels, and other ingredients to customize their dish. “You can sit here and have your own custom feast,” Andzik said.
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Club Oceano’s bar will have 16 taps, most of them devoted to craft beer, and will offer a selection of fine bourbons and custom cocktails as well as an extensive wine list, the co-founders said.
Plans call for hosting special dinners and offering a frequently changing menu of specials.
“We’ll be constantly refreshing what we do,” Andzik said. “We’ll always give you a reason to come back.”
When initial plans were revealed earlier this year, Steve Willshaw, general manager of The Greene, called Club Oceano “a perfect fit” for the highly visible restaurant space that overlooks the center’s “Town Square.” The square hosts live music and other events, especially over the summer and during the holidays.
The space has been vacant since McCormick & Schmick’s — which had been a restaurant anchor since shortly after The Greene opened in 2006 — shut down abruptly in September 2017.