The Sushi Lounge
Hand-rolled sushi dishes made with locally-sourced seafood and produce, contemporary small plates and classic cocktails.
The Ocean Room's Ribeye is USDA Certified Angus Beef, 21-day wet-aged and is available in a 16-ounce portion. It's most commonly paired with Chef Kyle's house-made béarnaise sauce.
Chef de Cuisine
Follow Chef Kyle Bowling's professional culinary journey from his roots in a small farming community in southeast Indiana to cooking for a welcoming, family-style restaurant as a teen—every move bringing him one step closer to his current role as Chef de Cuisine of The Ocean Room.