1055 Ashford Ave.
San Juan, PR 00907
787.721.5500
MO – TH ▹ 7:00AM TO 10:00PM
FR – SA ▹ 7:00AM TO 12:00AM
SU ▹ 7:00AM TO 10:00PM
$28
An ode to the palate, Ola Ocean Front Bistro provides flavors of Puerto Rican cuisine with the Atlantic Ocean as your setting. Whether for breakfast, lunch or dinner dishes are meant to be shared. Enjoy the breeze with drinks or refreshers from Ola’s al fresco bar.
Saturday and Sunday brunch is available from 11:00am to 3:00pm with live music.
Valet Parking Available
Puerto Rico native and Culinary Institute of America honors graduate, Chef Juan José Cuevas began his professional career in 1995, at a three-star Michelin restaurant, Akelarre in San Sebastián, Spain. In 1997, he returned to the United States and continued enhancing his culinary skills as Tournant & Saucier for the Dining Room at The Ritz-Carlton, San Francisco under the internationally known Chef Sylvain Portay.
In July of 2000, Juan José joined the prestigious Alain Ducasse at the Essex House in New York as Saucier. Afterwards, he returned to Spain and completed an externship, staging at the Michelin-starred restaurant, El Raco de Can Fabes of Chef Santi Santamaría. In 2001, Juan José returned to New York as Sous Chef under Chef Christian Delouvrier of the legendary restaurant, Lespinasse. During his tenure at Lespinasse, the restaurant received the highest accolade a food critic for the New York Times can award a New York restaurant, four stars.
His next move was to join Chef Dan Barber at Blue Hill where they both obtained international recognition thanks to Juan José’s culinary skills and for Dan’s passion for the farm to table concept. Under the command of Juan José, Blue Hill was recognized and rated three-stars by the New York Times and one-star by Michelin. Later, Juan José joined Chef Ed Brown as Chef de Cuisine at Restaurant 81, achieving one star from Michelin during their first year.
In 2009, Juan José was awarded, Chef de l’ Avenir, (Chef of the Future) by the International Academy of Gastronomy. Juan José was the Executive Chef at The Pluckemin Inn at Bedminster, New Jersey during the following two years.
After many years honing his culinary craft alongside some of the most notable chefs in the world, Juan José returns to Puerto Rico as Executive Chef of the luxurious Condado Vanderbilt.
Ola Chef – Jose M. Cruz
Pastry Chef – Nasha Fondeur
$28*/pp
Choose one for each course
~FIRST COURSE~
FISH BROTH
Octopus / Shrimp
●
TROPICAL SALAD
Mezclun / Plantain / Goat Cheese / Verjus
~SECOND COURSE~
BRAISED LAMB SHANK
Organic White Polenta / Piquillo Pepper / Olives
‘A Caballo’
●
COD FISH
Local White Bean Stew / “Pastel al Caldero”
●
PAELLA STYLE ARROZ CON POLLO
Avocado Salad
●
VEGETARIAN STIR-FRY
Quinoa / Kimchi / Cauliflower / Wild Mushroom / Broccolini / Quail Egg
~DESSERT~
PECAN PIE
Vanilla Ice Cream / Caramel
●
DULCE DE LECHE CHEESECAKE
*Does not include tax or tip
Local ingredients: plantain, papaya, arugula, goat cheese
Latin
Puerto Rican
The special Restaurant Week prix-fixe menu seemed to be geared towards lunch because the options were pretty casual (wraps & sandwiches with fries). The Tropical Salad was soooo delicious with goat cheese, watermelon, papaya, and tomatoes. Everything else kind-of fell short. I had a shrimp sandwich: the brioche slices were much too big for the tiny amount of shrimp salad inside. Also there was bacon in the sandwich which personally did not seem to match with the flavors. Then for dessert, a yogurt parfait which was fine, but again nothing special. The seating outside however is very nice, with a view of an infinity pool to the ocean. I would return to try other menu items but I don’t recommend the Restaurant Week offerings.
Posted on June 5, 2017 at 7:05 pm