Review | O SEA: Where seafood is for everyone
Old Towne’s newest restaurant invites the Orange community to an approachable and sustainable dining experience. MAYA BRAUNWARTH, Staff Photographer
Take one step into O SEA, and you're transported somewhere that feels far away from the small town of Orange. Skylights illuminate the room even on the gloomiest days, and overhead speakers softly play an expansive playlist of funk music, including hit songs from A Tribe Called Quest. The result is a dining experience catered toward fans of fresh food and fresh tunes.
The clean interior reflects a modern approach to fine dining not yet attempted by most businesses in Old Towne, yet elements of historic charm and tradition can be seen in the 111-year old building’s original brick wall and exposed high beams. It’s apparent that O SEA is doing something new, and they're doing it very well.
For many Chapman students, new restaurants in the Orange Circle are an alluring alternative to the rotating meals offered at Randall Dining Commons or a cup of ramen noodles weakly heated by a dorm microwave.
Ethan Huie, a junior film production major, describes O SEA as a small splurge for the average college student craving a step-up from their usual spots.
“I thought that it was definitely too expensive, but I was treating myself — it’s definitely more of a (place to) take your parents or a date,”” Huie said.
Though a typical dish at O SEA can cost upward of 20 dollars, the restaurant contrasts other fine dining experiences where mediocre dishes are served at high costs with outdated service methods. Compared to many other restaurants specializing in seafood, the quality of the seafood at O SEA is well worth the menu price.
“We serve high-quality, affordable, responsibly-sourced seafood paired with what I call the seasonality and diversity of California cooking,” said Mike Flynn, founder and general manager of O SEA, to The Panther.
Due to the ongoing financial effects of the COVID-19 pandemic, many restaurants have been forced to close their doors permanently, and new establishments have encountered difficulties opening.. O SEA had originally planned to launch prior to the start of the pandemic, but circumstances delayed their opening date by more than a year.
“The journey is everything,” Flynn said. “If anything, COVID-19 is just part of doing business now. We have a job to do in executing a great product and taking care of our guests. The rest? It is what it is.”
Community support has been a huge factor in the initial success of O SEA. As part of their mission to sustainably source their ingredients, they use radishes grown just three blocks down at the Orange Home Grown (OHG) Education Farm, where Chef David Yamaguchi also volunteers and teaches about agriculture.
Christine Clarke, organizer of the volunteer programs at the OHG Education Farm, spoke to The Panther while plucking large Purple Ninja radishes to eventually be used in various O SEA dishes, like the salmon ceviche.
“It’s the friendly connection that I love … the neighborhood connection,” Clarke said. “It’s also supporting a new enterprise where you really believe that their mission of sustainability agrees with our mission.”
Flynn suggested first time diners bring their friends and order a couple different options to get a mouthful of everything. After all, food is better when shared, and this restaurant goes the extra mile to prove their passion for community.
Plan on going alone and opting for just one dish? My personal recommendation is the tuna poke bowl, but I can guarantee if you like fresh delicious food served with a purpose, you will love everything on the menu.