Like a bird in flight, we were off to embark upon a bucket list-inspired culinary adventure, the elegant crane adorned iron gates at the entrance of The Ocean Room making a bold statement about the enchanted evening we were about to experience.
When sophisticated elegance, dreamy ocean views and unforgettable food collide, the end result is The Ocean Room, Kiawah Island’s premier steakhouse. One of only five steakhouses in the U.S. to earn both Forbes 4 Star and AAA 4 Diamond ratings, it’s no exaggeration to say, we were anticipating every bite.
THE OCEAN ROOM
One Sanctuary Beach Drive
Kiawah Island, South Carolina 29455
Join us at our table as the uncompromisingly talented Chef De Cuisine, Jason Rheinwald and his culinary team dazzle us with their expertise featuring locally sourced proteins and produce (only Heirloom variety produce will do for Chef Rheinwald).
We were warmly greeted by our knowledgeable, friendly waiter and culinary tour guide for the evening, J.T., who introduced us to the impressive menu, took our cocktail order and made us feel right at home (a current theme here at The Sanctuary). With over 1,000 wine selections to choose from and a “Best Of” award from Wine Spectator, I needed a moment… decisions, fabulous decisions.
It wasn’t long before he appeared with our perfectly poured cocktails and a freshly caught lump crab and avocado amuse-bouche (which in French literally means “entertains the mouth”) that more than lived up to the it’s name.
We began with Oysters on the Half Shell that tasted as if they had literally been plucked from the sea only moments ago. Dipping them in the flavorful sauces (we tried them all) only enhanced the delicate notes of the oysters but our favorite was the Champagne Mignonette, which was a championship blend of subtle flavors.
Doing our part to support the local Kiawah Island farmers, we ordered the Farmer’s Salad which was absolutely divine! The perfect mix of fresh greens, combined with thinly shaved turnips and radishes, country ham and pecans made for a crisp and delicious salad. But the surprise element that set this salad apart was toasted cornbread (totally obsessed) a southern alternative to the crouton, all lovingly tossed in a buttermilk-scallion dressing ~ oh my!
Neither Carl nor I wanted to miss out on the opportunity to experience The Ocean Room’s signature dish… hand-selected, locally sourced beef, and we were in no way disappointed. I chose the Filet Mignon, which was aged 21 days to tender, juicy perfection. We turned up the volume on my mouth-watering filet by inviting Oscar to the party, and he showed up boasting fresh, flaky jumbo lump crab drizzled with a flavorful hollandaise sauce.
Served on a bed of scrumptious green beans with brussels sprouts to elevate this indulgent dish to an even higher level, it was one of those dishes we felt achieved culinary nirvana.
For Carl’s main course, he went with the New York Strip, like my fillet, USDA Prime Certified Angus Beef and aged and prepared to mind-blowing perfection. I felt quite honored that Carl was willing to share a few bites of his delectable award-winning steak dinner with me. The brussels sprouts and baby carrots were the perfect pairing for this featured entree.
Perusing the list of appetizing sides, it was difficult to choose, but being admittedly obsessed with all things truffle, the Truffled Pommes Frites were a no-brainer. Each bite was bursting with truffle goodness, the fries were crispy, sprinkled with fresh herbs and shaved parmesan cheese. Sounds like heaven on a plate? Exactly!
J.T. thankfully gave us a moment to prepare for the dessert course, which began with yet another amuse-bouche, this one from the masterful pastry chef. Chef prepared a cherry, brandy gelee topped with fresh vanilla creme and blueberries. It was light and flavorful with the perfect balance of flavors.
For the second amuse-bouche, chef prepared dainty almond shortbread cookies, buttery, crispy perfection on a plate.
Unable to make a decision on dessert, we needed a little expert guidance, and J.T. introduced us to one of The Ocean Room’s most talked-about desserts, the Chocolate Brownie Dome. It starts with the decadent chocolate dome (here are the bottom portions of the chocolate domes of love) which are layered with a scrumptious chocolate brownie, pecans, a gooey center and then topped with the other half of the chocolate dome.
Sounds delicious enough on its own, but pouring the velvety smooth hot caramel sauce over the chocolate dome made this decadent dessert absolutely sublime.
What an honor to have had the opportunity to go behind the scenes and be welcomed into this award-winning kitchen by Chef Jason Rheinwald (standing directly behind me). Meeting Chef R and his extraordinarily talented team, was a once in a lifetime moment for me, and let me just say, you only wish your kitchen was this spotless and organized.
The Ocean Room is an elegant, upscale, award-winning steakhouse that lives up to all the hype. The service from the moment we walked into the gorgeous restaurant, to the moment we sadly waved farewell, was friendly ~ southern style and utterly impeccable.
With a seasonal menu showcasing locally sourced proteins and fresh vegetables, Executive Chef Rheinwald and his immensely talented culinary team somehow manage to pull off the unthinkable, with each course outshining the last. So is The Ocean Room bucket list worthy? In our humble opinions, it’s earned a coveted spot at the top of any must do list!
To take a peak inside the award-winning, ocean side resort The Sanctuary, click HERE to read our complete luxury resort review (wait until you see this stunning southern plantation-style resort).
Live, love and travel, darlings,