photos and renderings courtesy of Ocean 44
Above: Rendering of the Exterior of Ocean 44, located across from the new luxury wing of Scottsdale Fashion Square.
Get ready for an extraordinary seafood experience when the founders of the Valley’s family of steakhouses, Steak 44 and Dominick’s Steakhouse, unveil Ocean 44. Scheduled to open on December 4, the new seafood restaurant is the creation of owners and brothers Mike and Jeff Mastro, their father Dennis and partner Scott Troilo.
“We are so excited to be opening Ocean 44 this fall and bringing our world-class seafood experience to the Valley,” says Jeff Mastro, founder and partner of Prime Steak Concepts. “Ocean 44 will keep the tradition of intimacy and the upscale vibe of our Steak 44, while giving our guests an exciting coastal feel.”
Located in the former Harkin’s Camelview Theater space on Goldwater Boulevard, Ocean 44 is directly across from the new luxury wing of Scottsdale Fashion Square. Just shy of 12,000 square-feet, the restaurant is a completely new build designed by Testani Design Troupe.
Having created a vibrant, fashionable atmosphere that radiates an airy seaside feel, the Ocean 44 dining settings range from dramatic to intimate. The restaurant features an elaborate glass expo kitchen with nearby seats, a large bar and two dining bars, flexible private dining rooms and the main dining floor, as well as several other options.
Ocean 44 will offer an extensive and varied seafood menu. Dishes include butter and chardonnay steamed mussels, heirloom tomato crab stack, lobster bake, smoked salmon hash brown pizza and a wide selection of wood-roasted oysters. For land-lovers, Ocean 44 also will feature the mouth-watering prime-grade steaks that its Steak 44 brand has become famous for serving.
“Although a complete departure in environment from our other restaurants,” shares Mastro, “Ocean 44 is built on the same foundation of quality and luxury personal service as Steak 44 and Dominick’s Steakhouse.”
“At the core of the Ocean 44 experience is our chef sourced, highest grade sustainable fresh seafood from around from the world,” explains Mastro. “Enhanced with unique and interesting appetizers and side dishes, the selections go beyond the traditional seafood menu.”
At the helm will be well-known Valley Chef Siegfried Hohaus, who helped launch Mastro’s previously owned Ocean Club, sold in 2007. Hohaus collaborated with longtime Chief Executive Chef Marc Lupino to design a menu keeping fresh seafood and quality ingredients foremost in mind. The culinary team has also embarked on a worldwide quest to find “ultra-grade” seafood for their new restaurant concept.
Above, top left: Butter and Chardonnay Steamed Mussels. Top right: Enjoy a cocktail before dinner. Bottom: Heirloom Tomato, Crab and Avocado Stack.
Typical dishes are not composed with side dishes to form one singular plate, but much of the menu is served à la carte. Encouraging each guest to personalize their experience, this allows diners the rare opportunity to enjoy multiple flavors, and sometimes different types of seafood, all in one sitting.
“We are huge seafood fans so we want to give our Ocean 44 diners what they want these days: a variety of dishes that enable diners to sample more items,” shares Mastro. “Everyone loves a little bit of everything. Think caviar, and the biggest shrimp you can find, roasted shellfish appetizers and fresh fish prepared with delicious flavorings,” continues Mastro. “It’s seafood reinvented.”
For more information, visit www.ocean44.com