Parque - Forsyth County

SO CLOSE! We had raw oysters that tasted great but they were only opened and not separated/loosened from the shell. We both loved our salads. She loved her musc... read more SO CLOSE! We had raw oysters that tasted great but they were only opened and not separated/loosened from the shell. We both loved our salads. She loved her muscles. My seared scallops and pork belly tasted good but the 5 scallops were small and the scallops were not seared and had zero caramelization. A pet peeve of mine is an open kitchen if there is nothing unique to see. We saw food sitting under the heat lamps too long, chef/ cook on their phones, kitchen banter and other stuff .

If we hadn 't had Luke for our server, the evening would 've been a wash. 4 of us went on a Sunday. The place was pretty busy. I ordered a dozen Blue Point oyst... read more If we hadn 't had Luke for our server, the evening would 've been a wash. 4 of us went on a Sunday. The place was pretty busy. I ordered a dozen Blue Point oysters on the half shell for an app $32, if all the oysters had been removed from the shell and placed in a measuring cup, it might 've been half a cup. Luke brough out 3 more oysters without us mentioning anything because he could tell they were tiny. My husband had muscles, usually I get to eat a few, unfortunately there were maybe 15 muscles and again, good flavor but tiny. It took at least 30 minutes for the apps to come out. For my entree, I had the snapper prepped as follows, mango papaya salsa, puréed tomatillo, crispy plantains, garlic lime crema. Snapper was small, but good, the pureed tomatillo, tasted exactly like canned Herdez salsa verde, the plantains were like a greasy hash brown patty and the mango salsa was good, IDK where the "garlic lime crema was ?? Another person had fish and chips in a translucent oily batter along with tasteless fries. Two others had the salmon, excellent quality lacking in flavor, just a fish on a plate. I 'd rather have really good food in a roadside stand than quality seafood blandly prepared in a $5 million build out. Ocean Acre has a lot invested and I would suggest hiring a chef, and training the children assisting excellent servers like Luke to ensure return business. I will try O A one more time which will be our third, but I will definitely go during off hours in the hopes of attention to detail and flavor which one would expect at restaurant of this calibre at these prices.

Surely someone in the kitchen got the calamari recipe wrong! Sweet battered calamari? No thanks! Shrimp and grits were ok but the tails were left on and I had t... read more Surely someone in the kitchen got the calamari recipe wrong! Sweet battered calamari? No thanks! Shrimp and grits were ok but the tails were left on and I had to make sure I inspected each one to make sure I didn't ingest shells. Crème Brule ... top was scorched (tasted scorched and bitter) and the Crème was runny. The French fries were good though

I'll keep this brief. We were warmly welcomed by the hostess and seated right on time. The restaurant was quite busy. Our server was knowledgeable about the men... read more I'll keep this brief. We were warmly welcomed by the hostess and seated right on time. The restaurant was quite busy. Our server was knowledgeable about the menu and drink options. Throughout our meal, I observed the staff closely. Despite the hustle and bustle, the service was prompt and friendly, with the employees showing a relaxed yet focused demeanor. Staff members were smiling and engaging professionally with each other and the guests. It seems the kitchen has hired a sous chef, which has greatly improved the efficiency of food orders. The cooks also appeared to be in a good mood, moving about with ease as they worked. We started with an Elderflower Spritz (refreshing) and a Red Hare Tangerine IPA (which I enjoyed). The whitefish spread and crackers were fresh and excellent; the roasted beet salad was generous and delicious. For the main course, we each ordered the catch of the day, one opting for blackened swordfish and the other for pan-seared swordfish served with creamy celery root purée, sautéed spinach, chimichurri-basil pesto, hakurei turnips, and crispy fried leeks. It was outstanding and reasonably priced at $32. For dessert, we indulged in chocolate gelato with dark cherries and a smoky Manhattan. Our server, Abby, was attentive, and Heather warmly greeted us at the door. Overall, I’d rate this experience 4 stars.

The restaurant received a health inspection score of 50 U on January 20, 2022. I won't be returning until they improve their score. read more The restaurant received a health inspection score of 50 U on January 20, 2022. I won't be returning until they improve their score.