Fodor's points out that Ocean 60's proximity to the Atlantic Ocean affords an unusual opportunity to mix "fine dining and flip-flops." The restaurant's space is split between a formal dining area and martini room, and both sections serve chef and owner Daniel Groshell's menu of fresh seafood and steak, which evolves in step with the changing seasons and tides that ripple through a variety of meal-complementing drinks. In a dining room fringed with a wine bar, local artist Enrique Mora peppers the walls with colorful scenes reminiscent of his Puerto Rican heritage. The martini room envelops guests in an ambiance characterized by local artwork, rich woods, and Bali-inspired décor as they sip martinis culled from a list of more than 30 signature cocktails including a cookie dough martini. From Thursday to Saturday, area musicians add to the atmosphere with lively beats.
In addition to its regular menu, Ocean 60 regularly hosts Global Dinner Destination dinners, during which prix fixe menus map out a culinary tour of international locales, preventing them from having to follow a trail of jerk chicken all the way to Jamaica.