Creative Cuisine

CUISINE by ELIZABETH KEYSER photography by CHIP RIEGEL

OCEAN HOUSE

CREATIVE CUISINE Ocean House adds dinner service to outdoor dining venues

Fresh eyes, fresh breezes and fresh places enhance the awe-inspiring beauty of the Ocean House property on the Rhode Island coast. For spring and summer, Ocean House debuts two new outdoor dining venues, Dalia by Dantòn Valle, a Mexican restaurant serving lunch and dinner on the Seaside Terrace, and Théa, a casually elegant Mediterranean taverna on Dune Cottage’s deck.

Bloom: The Sipping Terrace at Ocean

House has expanded, offering pre- and postdinner cocktails, and a view of the sun setting over the bay. And the Veuve Clicquot Secret Garden has an updated look and menu.

“We’re very excited about our new outdoor dining,” says Gabrielle Clark, Ocean House Collection Group Director of Food and Beverage Operations. “The setting is so beautiful, especially in the evenings with lanterns flickering.” Clark adds, “We took notes on what guests enjoy most and what they would like, and we’ve revamped our offerings.” The beloved Verandah menu stays the same, as does Bistro and COAST (Chef William Rietzel of COAST was a finalist for James Beard Best Chef NE 2022, a coveted accolade).

Ocean House’s culinary and beverage team were inspired by the property when creating new menus. The latest member of the team is Chef Dantòn Valle, chef de cuisine of seasonal outlets. Chef Dantòn is well acquainted with seaside dining at five-star Relais & Châteaux resorts. He’s the former Executive Chef of Zadún, the Ritz-Carlton ultra-luxury suites on the coast of Cabo, Mexico. Meanwhile Jonathan Feiler, Group Beverage Director has created new drink menus for each venue. “That’s the fun part,” Feiler says, “Seeing how you can execute your ideas and adapt them for the best guest experience.”

Théa

There’s a magical new outdoor dining experience on Ocean House’s private beach. Nestled along the edge of the dunes, scenic

Above: Group Executive Chef Matt Voskuil helped create the new dining concepts, which now serve dinner alfresco. Above: Dantòn Valle is the chef overseeing two new outdoor spaces, Dalia, a Mexican restaurant, and Théa, a Mediterranean taverna. Above: Chef Ryan Swanson runs The Verandah, which serves a full raw bar and New England specialties on the outdoor terrace.

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Grilled local fish with red pepper sauce is a new entrée from Théa.

We’re very excited about our new outdoor dining. The setting is so beautiful, especially in the evenings with lanterns flickering.

—Gabrielle Clark Group Director of Food and Beverage Operations at Ocean House Collection

Dune Cottage has been transformed into Théa, a Mediterranean restaurant serving casually elegant lunch and upscale dinners for resort guests and members. The lunch menu includes gyros, falafels and salads, along with simple beach fare like burgers, flatbreads and peanut butter and jelly for the younger set.

Befitting its beachside location, Théa’s dinner menu features fresh-off-the-boat seafood. Grilled local sea bass with red pepper sauce makes a dramatic presentation. Tail on, it seems to swim across the plate. Tender charred octopus rests on a rectangle of fried potato, tentacles curling around florets of other worldly romanesco broccoli. The fresh

That’s the fun part, seeing how you can execute your ideas and adapt them for the best guest experience.

—Jonathan Feiler

Ocean House Collection Group Beverage Director

take on Greek salad is a beautiful array of spears of cucumbers, strips of yellow pepper, rings of red onion, cubes of feta, tomatoes and fresh herbs. Drinks include traditional beachside favorites like pina coladas, rosés and spritzes. Guests can explore a selection of Greek and Italian wines chosen by Sommelier Jonathan Feiler.

Dalia by Dantón Valle

This contemporary, casual Mexican eatery opens up Ocean House’s Seaside Terrace for lunch and dinner. The first things guests notice is the view, a world-class expanse of dunes, beach and the shimmering Atlantic Ocean. Then there’s the food. Warm corn tortillas filled with pineapple-laced pork al pastor, crisp batter-fried fish or slow-cooked rib-eye. Paired with fresh slaws and salsas, it all comes together into the perfect, satisfying seaside bite. Fried tacos, filled with shredded chicken, are served over guacamole and crema. Tortilla soup is a zesty, colorful bowl of chicken broth loaded with diced tomatoes, charred avocado and crunchy strips of tortilla.

Jarritos, the Mexican soda that comes in flavors like mandarin, lime and tamarind, is a nice day-time thirst-quencher and cocktail component. It adds flavored effervescence to the fresh-squeezed juices and tequila in Chef Dantòn’s palomas and margaritas. Michelada, the refreshing beer cocktail, is flavored with Ocean House’s signature bloody Mary mix and salty-sweet-spicy rims.

Evening is time for serious sipping, and tequila, with its natural sweetness and range of fruity, floral and smoky flavors is featured. Feiler uses premium sipping tequilas, including extra cristalino añejo, aged five years, yet sparkling clear with a lighter, silky body. Guests can sample the smooth and smoky flavor of Tres Generaciones and toasty flavors of El Tesoro and Casa Dragones. After dinner drinks include Mexican coffee, flavored with coffee liqueur and tequila, and topped with whipped cream.

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Théa dishes include charred octopus and an elevated take on gyros and Greek salad.

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Dalia menu highlights are pork al pastor tortillas, fresh salads and fried tacos filled with shredded chicken. Cocktails like palomas and margaritas are also a must.

The Secret Garden has an updated décor highlighted by Veuve Clicquot’s iconic yellow. Every guest has a breathtaking view of the Atlantic Ocean. After all, what goes better with champagne than a view?

The Secret Garden

The secret’s out. This intimate terrace is the place for sophisticated gatherings centered on the most festive of beverages, Veuve Clicquot champagne. Guests can order glasses or bottles of the classic yellow label brut or the fruity rosé, or sip signature champagne cocktails mixed with Veuve Clicquot Rich. To complement the bubbly, there’s a selection of savory and sweet crêpes, classics like ham and cheese, chicken and mushroom, as well as nutella and bananas. Crêpes filled with fresh seasonal berries and whipped cream are a guest favorite. The Secret Garden has an updated décor highlighted by Veuve Clicquot’s iconic yellow. Every guest has a breathtaking view of the Atlantic Ocean. After all, what goes better with champagne than a view?

Bloom: The Sipping Terrace at Ocean House

Call it happy hour, magic hour or cocktail hour, Ocean House has expanded the occasion. Guests want a place to relax over a refreshing drink at the end of the day, and Ocean House has the perfect place to do just that. While watching the sun set, guests enjoy signature cocktails featuring Sipsmith Dry London Gin, a small-batch distillery that has driven the gin renaissance. Smooth and rich with a balance of floral and herbal notes, Sipsmith elevates a classic G&T. Sipsmith also makes infused gins, like Lemon Drizzle Sipsmith, the base of an Ocean House original cocktail called “In the Weeds.” Guests love the balance of this blend of Lemon Drizzle Sipsmith Gin, fresh lime juice, house-brewed tarragon tea, simple syrup and yellow chartreuse. It’s fresh, citrusy, herbal and pretty. Guests can nibble on complimentary snacks, like truffled popcorn, imported olives and seasoned nuts. Serving from 4 to 9 p.m., Bloom Sipping Terrace is a popular hotspot for after-dinner drinks too.

Left: At The Secret Garden, guests can sip on bubbly and enjoy a variety of crêpes.

Below: Happy Hour with gin cocktails close out the day at Bloom: The Sipping Terrace at Ocean House.