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Ola Ocean Front Bistro

AddressSee map

1055 Ashford Ave.
San Juan, PR 00907

Phone

787.985.7799

Hours

MO – SU ▹ 6:00PM TO 10:00PM

Price

$38

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Ola Ocean Front Bistro

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.

Sunday Brunch is available from 10:00am to 4:00pm with live music.

Valet Parking Available

Chef Juan José Cuevas

Chef_Cuevas_site

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

PUERTO RICO RESTAURANT WEEK™  DINNER MENU

$38*/pp

Choose one for each course

 


~FIRST COURSE~

WHITE BEAN TRUFFLE SOUP

● 

LOCAL HEIRLOOMS

Marinated Grains / Roasted Brussel Sprouts / Micro Herbs

● 

ARUGULA SALAD

Parmesan Cheese / Crispy Plantain

 


~SECOND COURSE~

BEEF FILET

Local Ginger Root Mash / Crispy Shallots

MONK FISH

Lobster-Saffron Broth / Yukon Potatoes

CHICKEN EMPANADA “A CABALLO”

Marinated Vegetables / Parmesan Cheese

QUINOA STIR-FRY

House Made Kimchi / Broccolini / Cauliflower / Roasted Carrots / Wild Mushrooms

 


~DESSERT~

Fresh Raspberries / Lemon Cream Anglaise / Pistachio Ice Cream

CHURROS

Nutella / Dulce de Leche

CRÈME BRÛLÉE TRIO

Coffee / Amaretto / Pumpkin Spice

 

 

*Does not include tax or tip

Local ingredients: heirlooms, arugula, plantain, ginger, root vegetables, carrots

Latin

Puerto Rican

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  1. Cecilia Jayo:

    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