Ocean 44 Restaurant Scottsdale

Ocean 44 is a high‑end seafood and steakhouse in Scottsdale, part of the Steak 44/Dominick’s group. Here’s what to expect, including current sample prices.

Concept & vibe

Focus on ultra‑grade seafood and prime steaks in a big, modern dining room with a lively bar and patio.
Very much a special‑occasion spot: dressy, loud, and often busy; reservations strongly recommended.

Sample menu items and prices (dinner)

From their January 29, 2026 dinner menu on OpenTable and the restaurant site:

Raw bar / chilled seafood

Colossal shrimp cocktail – $13 each
Dungeness crab cocktail – $58
Iced Norwegian king crab legs – MP (market price)

Appetizers

Prime steakhouse meatballs – $16
Chef’s cut hanging bacon – $29
Crispy shrimp deviled eggs – $24
Maine lobster escargot – $38
Heirloom tomato & king crab – $49
Rhode Island calamari & shrimp – $27
Chicken‑fried lobster tails – $56
New England clam chowder – $19

Seafood mains

Chilean sea bass (10 oz) – $67
Roasted Mediterranean branzino (10 oz) – $63
Pepper‑crusted bigeye tuna (10 oz) – $63
Wild‑caught Hokkaido scallops (10 oz) – $62
Linguini & clams (12 oz) – $49

Lobster & crab

Maryland‑style crab cakes (10 oz) – $61
Butter‑poached Maine lobster tails (20 oz) – $110
Whole king crab, twin live lobsters – MP

Steaks & chops

Petite filet mignon (8 oz) – $68
Bone‑in filet mignon (12–18 oz) – $82–$95
Filet mignon (12 oz) – $82
Bone‑in KC strip (18 oz) – $82
Bone‑in ribeye (22 oz) – $85
45‑day dry‑aged bone‑in ribeye (22 oz) – $105
Bone‑in Iberico pork chops (14 oz) – $59
A5 Kobe NY strip (3 oz slices) – $135
Bone‑in wagyu tomahawk (46 oz) – $295

Sides (potatoes & vegetables)

Chive & cream‑cheese stuffed hashbrown – $21
Au gratin potatoes – $24
Loaded baked potato – $16
Whipped praline sweet potato – $19
Roasted Brussels sprouts – $19
Corn crème brûlée – $21
Creamed spinach & artichoke – $18
Sautéed wild mushrooms – $19

Desserts and wines vary, but sweets are typically around the high teens to low $20s, while the wine list runs from modest bottles to very high‑end labels.

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Author

Editor at Large

As an author and restaurant food reviewer, my duties include visiting various dining establishments to taste and evaluate their food, service, ambiance, and overall experience. I carefully assess the quality, flavor, presentation, and portion sizes of dishes, and observe the atmosphere and customer service. After these visits, I write detailed, honest, and engaging reviews that accurately reflect my dining experience, aiming to help readers make informed decisions about where to eat. I also stay updated on food trends, maintain high standards of objectivity, and ensure my content is clear and insightful for my audience.