Ocean 211
opened its doors in Stamford six years ago. The comfortable
restaurant has décor like that of an elite yacht the kind
that only a billionaire could afford to own. In April of
2003 Robert Dunn took over as the restaurant's owner,
bringing with him an incredible energy and unstoppable
enthusiasm. Ocean 211 is a realization of Robert Dunn's
plans that formed while working at area restaurants in some
of New York City's most prominent spots. Applying concepts
from restaurants that impressed him, Dunn now is the hands
on owner he always wanted to be. So much so that
sometimes, he sees himself as a waiter who owns a
restaurant. He still carries a wine key in his pocket.
As Dunn goes into his third year as Ocean 211's owner, his
efforts have not gone unnoticed - since taking over the
restaurant Zagat's rating has gone from 21 to a 24. One of
the enhancements Dunn made right away was the addition
of the display oyster bar. Another was the Caesar Salad,
prepared tableside, a prime example of the kind of
personalized attention every diner receives. In fact, it is
not uncommon to have Dunn himself preparing Caesar Salad.
Other tableside preparations include the Dover Sole,
filleted at the table, and the coffee fresh-pressed just
before you drink it.
Diners at Ocean 211 get the best quality of seafood
available. Period. New to Ocean 211 this past year is Chef
Patrick Frawly, formerly of Manhattan's famed Aqua Grill.
Patrick came into the restaurant with the same excitement
and energy... well, almost - it's near impossible to match
Dunn's energy. However, Patrick's training and background
have been applied to the menu, creating offerings that are
as inventive as they are delicious.
The growing international wine list at Ocean 211 is made up
of over 150 labels with a selection of wines by the glass
that changes daily. Desserts are all fresh and daily made.
When you finish, leaving feels more like leaving Dunn's home
than just a restaurant. Because you weren't treated
like a customer, but like a real friend.
