Washington, D.C.
DC Executive Chef Rob Klink
Chef Inspired Daily Seafood Creations
Jumbo Lump Crabmeat Cocktail
Shrimp Cocktail
Succulent All Jumbo Lump Crab Cakes
Seared Rare "Ahi" Tuna Steak
Rob Klink, Executive Chef / Operating Partner
Maryland native Rob Klink is one of DC's foremost seasoned seafood veterans. Under his direction, The Oceanaire Seafood Room earned the DiRoNA Award, and has cooked at the world-renowned James Beard House in New York three times.
Rob's recipes were featured in the Smithsonian's Sustainable Seafood Cookbook, "One Fish, Two Fish, Crawfish, Bluefish", and regularly works with the author, marine biologist Carole Baldwin on educational efforts. Klink also comments regularly on sustainable seafood issues for the Washington Times. He recently won a People's Choice Award for "Best Crab Cakes" by the American Institute of Wine & Food. Rob's cooking style lends itself towards eastern regional specialties and a keen eye toward sustainability. Rob is a well known figure throughout the DC restaurant community.
Executive Sous Chef Manuel Solano, & Sous Chefs Ben Gossman and Jose Salmeron
- Kim crawford wine dinner october 14th...make your reservations now!!
- We are a proud supporter of the oyster ecovery partnership...have a dozen oysters and help save the bay!!
- Wild salmon season is upon us
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