• Wild Sea Oyster Bar & Grille
  • Wild Sea Oyster Bar & Grille
  • Wild Sea Oyster Bar & Grille
  • Wild Sea Oyster Bar & Grille
  • Wild Sea Oyster Bar & Grille

Wild Sea Oyster Bar & Grille

620 East Las Olas Boulevard, Ft. Lauderdale, FL 33301

icon-phone954-467-2555

Book A Table Online

icon-ratings-reviewsRatings & Reviews

94%

94% Positive Reviews

Read Reviews >

icon-welcomeWelcome

At WILD SEA, we believe in "Eating Well" to strongly support Farm to table & Ocean to table dining. We stand by our promise to serve all natural, organic and sustainable foods when possible. In efforts to maintain these commitments - both locally and globally - our menu selections will change often. We encourage you to enjoy our seasonal delights.​ ​

icon-locationLocation

620 East Las Olas Boulevard, Ft. Lauderdale, FL 33301

Get Directions

icon-dining-amenitiesDining Amenitiesicon-chevron-down

icon-cuisine-typeCuisine Type
Organic
Seafood
icon-meals-servedMeals Served
Dinner
icon-hoursHours
Tuesday - Thursday
5pm - 10pm
Friday & Saturday
5pm - 11pm
icon-attireAttire
Casual Resort/Dressy Casual
icon-dining-informationDining Information
Extensive Wine List
icon-lounge-barLounge/Bar
Tuesday - Thursday
5pm - 1am
Friday & Saturday
5pm - 2am
icon-payment-detailsPayment Details
American Express
Visa
Master Card
Discover Card

icon-chef-infoChef Info

Executive Chef Toby Joseph

A progressive culinary professional with more than 15 years of experience, Toby Joseph joined the Riverside Hotel in 2009 where he serves as Executive Chef. In his role, Joseph oversees all food and beverage operations which include two restaurants and a staff of 35, and develops extensive wine lists and creative menus for special events.

 Prior to joining the Riverside Hotel, Joseph worked in Houston as the Executive Chef at the acclaimed St. Regis Hotel, where he assisted in the opening of two restaurants—The Astor Court and The Remington Grill—both voted by Zagat 2003 – 2006 as one of the “100 best hotel restaurants.” He has also collaborated on special events with such culinary masters as Daniel Boulud, Wolfgang Puck, and Norman Van Aken.

​ Joseph is a Boston native and a graduate of Johnson and Wales University, with a degree in culinary arts. He is a member of the American Culinary Institute of America and holds a series of awards.

icon-tagsTags

Seafood, Organic

icon-megaphoneSocial Media

icon-websiteWebsite

Visit Now >

icon-facebook-outlineFacebook