Fresh-Daily, Responsibly-Procured Seafood
Complemented by The Seasonality & Diversity of Southern California Cooking
O SEA — now open for Lunch, Dinner, Weekday Happy Hour, and Weekend Brunch, in the historic Plaza district in the heart of Old Towne Orange, recently recognized as the Best Seafood Restaurant in Orange County by the Los Angeles Times. Something fun, something different, something fresh — O SEA is where the seafood is headed. Think Salmon Ceviche in Coconut Leche de Tigre, Tuna Poke in Blood Orange Ponzu with Shaved Fennel & Cucumber, Crispy Oaxacan Hot Shrimp, West Coast Oysters on the half shell with Thai Red Curry and citrus mignonette.
Wines? Let us help you find something fun, something different. Beers? All are thoughtfully selected from our local Orange County brewers.
Responsibly-procured, best-in-class products, served consistently, with deeply crave-able and seasonal flavors — welcome to O SEA.
We can’t wait to serve you.
Mike Flynn
Founder
“Building O SEA has been my dream since I was twenty years old. My restaurant journey has taken me across the country - from Joe’s Seafood, Prime Steak, & Stone Crab in Chicago, to Water Grill in Los Angeles and South Coast Plaza, among other places - but Orange County has always been home. I grew up here, went to school here, and even took my first restaurant job here. I couldn’t be more thrilled to be back home pursuing this concept.
O SEA is the seafood restaurant that I always wanted to find in Orange County, but never could. My friends and family would describe O SEA as the perfect embodiment of both my personal and professional passions: great fish, way too many wines, and catchy songs in a 114-year old building.
I believe that the greatest restaurants serve much more than delicious food and beverage. To me, community is everything in the restaurant business. The best restaurants serve an intangible feeling of belonging to their guests, to their staff, to their vendors. It is my privilege to welcome you to the O SEA community."
German Mejia
Executive Chef & Partner
"Since my earliest days of cooking, creating has always been a passion of mine. Creating dishes, writing menus, developing teams, building concepts - I find my greatest joy in the practice and art of creation.
After graduating from Le Cordon Bleu and spending ten formative years as a chef with Water Grill across all their markets, I couldn't be more thrilled to now lead O SEA as Executive Chef and Partner, tasked with the development of our conceptual menu philosophies, unique products and flavors, and seasonal presentations. As a native Southern Californian and Angeleno, I find O SEA to be at the forefront of exploring Southern California seafood cuisine - and we're just getting started."
Sarah Everett
General Manager
"So many in the restaurant business describe the moment or the place where they caught the bug - when they just knew that restaurants were for them. I'm proud to share that I had my moment at O SEA after joining the restaurant as part of the opening team in 2021. From opening day, I was drawn to the importance of seasonality in the O SEA menu offerings, the collaboration with the Orange community, and the many opportunities to continually learn about food, wine, and building relationships with our guests.
Following my graduation from Chapman University, I am grateful to continue my restaurant journey as General Manager of O SEA.
One of the most intriguing characteristics of the best chefs and restaurant operators is that they all seem to be good at everything. To succeed in the restaurant business, one must command a multi-dimensional skill set touching not just hospitality and food, but so many other proficiencies. It is with great enthusiasm that I look to continue my development as an aspiring hospitality professional at O SEA.
I look forward to serving you!"
The Story of 109 South Glassell Street Is the Story of Orange County
Like so many before and after it, the story began with a couple of immigrants looking to make a name for themselves.
P.W. Ehlen and Henry Grote, two aspiring entrepreneurs originally from Hanover, Germany, constructed in 1889 the first building at what is now 109 S Glassell Street. It was a simple grocery store — the Palace Grocery — but Ehlen and Grote had sky-high ambitions and an unwavering commitment to their new community of Orange. Ehlen and Grote would come to find great success on the Plaza, expanding into 101 S Glassell Street (what is now Blaze Pizza) in 1905, and then building the still-standing Ehlen and Grote Building at 100 S Glassell Street (what is now Francoli). For several decades, these two pioneers ran one of the largest and most successful enterprises in early 20th century Orange County.
The current building was erected in 1910, and while it began its life as a grocery, it has also served as home for a barber shop, a confectionary, a cafeteria, a great number of offices, and an antique shop, among many other businesses.
In constructing O SEA, it was our intention to pay homage to the incredible legacy of 109 S Glassell Street and the greater community of Orange. To this end, all original features have been preserved and highlighted in the space to the best of our ability. While we believe that your seafood experience will be quite modern at O SEA, it is our hope that you feel very much a part of the greater history and legacy of our community.
The Surfrider Foundation has been leading the charge for cleaner coastlines since 1984. O SEA is certified as an Ocean Friendly Restaurant with Surfrider Foundation for our use of non pollutive materials, conservation efforts, and responsible product offerings.
As part of its mission to increase public awareness about locally grown food and sustainable agriculture, Orange Home Grown organizes the weekly Orange Home Grown Farmers & Artisans Market and OHG Education Farm. O SEA is proud to partner with Orange Home Grown in supporting our local community of producers.