Restaurant
The Ocean Club
October 1, 2008
Club owners Derek Pink and Dave Kershaw bring us this thoroughly luscious modern room. Cloistered tables and a swank bar rib a spine of low-slung white couches under racks of hockey-ready plasma screens. GM Lee-Anne Gordon runs the operation, overseeing a brown clad and good-looking service crew, and new executive chef Sarah Rumley mans the kitchen. At dinner, hone in on the mac and cheese ($26), a baked brie massif of noodles bolstered by a generous slab of molasses-braised short rib. Start and finish with a cocktail from mixologist Robyn Gray (his mojitos are superb). Impressive wine list, with many by the glass. 
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