My wife and I recently returned to O'Learys to celebrate our anniversary. We were not disappointed! Not only were we greeted with a complimentary glass of champagne, but the "few" specials announced by our waitress were awesome: crab portofino-chilled jumbo lump crab dressed with spanish vinagrette and served over mixed mesculin greens with grape tomatoes and sliced cumcumbers; maine lobster accompanied by pancetta and corn risotto and sugar snap peas; grilled swordfish drizzled with olive oil, lemon and fresh mint, accompanied with orzo pasta with pesto and grilled shrimp; seafood alfredo of crab, scallops, and shrimp; and soft shell crabs flashed fried with the option of an accompanying crab cake.
What to do? I had the crab portofino as my appetizer, and it was exquisite. If you ever find this appetizer on O'Learys menu, it is a must-order. Of course, the crabmeat and greens were fresh and tasty, but just enough spanish vinagrette gave them the extra flavor and a bit of "zip" that made the dish special. Even with so many mouth-watering specials to choose from, though, my wife and I resorted to our favorites from the menu: the whole rockfish and the crispy Florida grouper. Both arrived at the table prepared to perfection.
Any seafood restaurant that can serve up so many choices, surprise you with new taste delights, and deliver your perfected favorites time after time is A-1 in my book. And how about that thoughtful complimentary champagne? Next time maybe we'll break away from the menu and just feast on appetizers as suggested by another recent reviewer.
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