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“We’re four weeks into renovation,” Club Oceano co-founder Raymond Chow told this news outlet. “We applied for the liquor permit, and are now accepting applications.”
Interested persons can apply by emailing a resume to management@ClubOceanoSeafood.com, said Chow, who is also co-founder of Sky Asian Cuisine in Kettering.
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The new restaurant’s founders are shooting to open this summer, possibly as early as July, Chow said.
Club Oceano is projecting to hire 25 to 30 employees, the restaurant co-founder said.
***ORIGINAL STORY (March 15, 2019)***
Club Oceano, a new and locally owned seafood restaurant, will open at The Greene Town Center in early June in the 8,000-square-foot space that previously housed McCormick & Schmick’s seafood restaurant, officials with The Greene said in a release today, March 15.
The new restaurant will serve a variety of seafood dishes with Cajun, Mediterranean and Asian influences, according to a release.
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Club Oceano’s founders are Brian Andzik, Sam Zheng and Raymond Chow, all Dayton-area residents, officials at The Greene said. Zheng and Chow currently operate Sky Asian Cuisine in Kettering. Andzik is president of the statewide Order Sons and Daughters of Italy in America organization and has served for several years as chairman of the popular Italian Fall Festa held each year in Kettering.
“Sam and I have always wanted to do a restaurant project at The Greene, but we didn't want to do anything that would compete with Sky Asian,” co-founder Raymond Chow told this news outlet this morning. “With the vendors we are currently working with at Sky Asian, we figured a good-quality contemporary seafood restaurant at The Greene makes sense.”
Andzik and a management team will oversee Club Oceano, while Zheng and Chow will continue to manage Sky Asian, Chow said.
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The menus at the two restaurants will be “completely different” from each other, Chow said.
“We are still fine tuning the menu at Club Oceano, but some of the dishes will be recipes from both Brian's Italian family and also Sam's restaurant experience, so expect to see dishes like Seafood Pasta, Lobster Bisque, Seared Ahi Tuna, and even Cajun Seafood Boil,” Chow said.
“As foodies ourselves, Brian, Sam and I would love to see people be able to experience seafood using different cooking techniques and high quality ingredients,” Chow said.
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Steve Willshaw, general manager of The Greene, said, “With all of the interest we've had in the space, this concept is simply a perfect fit , and we are very excited about their upcoming opening.”
The space has been vacant since McCormick & Schmick’s, which had been a restaurant anchor since shortly after The Greene opened in 2006, shut down abruptly in September 2017.
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Officials with the seafood chain’s parent company said the restaurant’s lease had come to an end, and McCormick & Schmick officials decided not to renew the lease “due to rising real estate costs,” a company spokesman said at the time.
We will update this story with new information.
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