1055 Ashford Ave.
San Juan, PR 00907
787.985.7799
MO – SU ▹ 4:00PM TO 10:00PM
$49
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.
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.
Alejandro Alicea Rodríguez, chef of Ola Ocean Front Bistro who declares himself passionate about the culinary arts and is a graduate of the School of Hospitality and Culinary Arts of Carolina, Puerto Rico. His career includes experiences as Sous Chef of La Concha Resort for ten years, and as a business partner and chef of Altamar Restaurant & Alacena Bistro and Marketplace, with stores in Condado, Caguas and Fajardo, Puerto Rico. The style of Ola Ocean Front Bistro, in which flavors of Puerto Rican cuisine stand out.
$49*/pp
Choose one for each course
~FIRST COURSE~
LITTLE GEM
Cranberries, Local Orange, Feta, Bermuda Onion, Radish, Buttermilk Ranch
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SALMON TARTAR
Cucumber, avocado, soy, ginger, shallots, chives
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WARM QUINOA SALAD
~SECOND COURSE~
ROASTED SALMON
Local Longaniza and Couscous Stew, Pickle Vegetable Salad
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BEEF TENDERLOIN
Parmesan Polenta, Beef Jus, Truffle Butter
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SMOKED EGGPLANT
Cauliflower Risotto, Tomato Marmalade
~DESSERT~
OLA CHURROS
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CHOCOLATE BREAD PUDDING
●
CARROT CAKE
By Chef Alejandro Alicea
*Does not include tax or tip
Local ingredients: oranges, vegetables, carrots, longaniza
Bistro
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