Everyone is talking about the coolest place, high in the sky, to see and be seen in Ocean City. Creative seafood, sophisticated cocktails, and visionary lighting make the Skye Bar a destination like no other in Ocean City. Sitting atop the Galaxy 66 Bar & Grille on 66th Street, the Skye Bar debuted its enormous expansion earlier this summer. While the indoor, two-level restaurant has been earning awards and accolades for many years, the Skye Bar has been well known for its “girls night out” parties, sunsets, special events, and football specials. Now boasting palm trees, 10 flat screen televisions, V.I.P.-style seating, tall tabletops, reflective aluminum bar, and tons of eye candy, the newly renovated Skye Bar features deejays and live entertainment, as well as an impressive raw bar and elegant dining.
    The raw bar features Jumbo Shrimp, Clams on the Half Shell, Cold Water Lobster Tail, Whole Maine Lobsters, King Crab Legs, and a variety of Oysters from all over the United States, including just off the Atlantic Ocean. Johnny Apple is one of the bartenders at the raw bar, and he is a local oyster farmer who brings his fresh catches from the boat to the bar.
    My charming friend, Erica (Mancini’s), and I had a wonderful dinner at the Skye Bar this week. The pretty hostesses greeted us at the top of the winding staircase that leads to the rooftop restaurant, and escorted us to a tall tabletop next to glass sliders that effectively block breezes without obstructing the view of the immaculate sunset sky. Erica was delighted when she recognized our server, Taber. He recommended several appetizers, including Clams Casino, Lobster Mac and Cheese, and Sweet & Sour Tempura Chicken Bites. I also recommend the Oysters Ménage a Trois, which features two of each: sundried tomato marinade; creamy garlicky spinach; and bacon, manchego cheese, and bread crumbs.
    We took Taber’s suggestion and ordered Lobster Mac and Cheese and Sweet & Sour Tempura Chicken Bites. The Lobster Mac and Cheese is a very popular appetizer at Skye Bar. Everyone raves about the dish, which is a warm concoction of orecchiette pasta, garlicky breadcrumbs, and huge chunks of fresh lobster. It’s a must try. We also enjoyed the Chicken Bites in a sweet chili sauce.
    For our entrées, Erica and I selected the Seared Tuna and Fried Green Tomatoes. The Seared Tuna is served sushi-grade over a fresh cucumber, onion, and tomato salad in soy reduction. The freshest of the fresh, it’s the perfect summertime entrée. Erica ravished her Fried Green Tomatoes with grilled squash, goat cheese, and red pepper coulis. Additional seafood on the Skye Bar’s entrée menu is Seared Rockfish, Cajun Grilled Salmon, and Coconut Encrusted Tilapia. The Seafood Pasta is an irresistible blend of perciatelli pasta, clams in shell, spinach, tomatoes, shrimp, crab, asparagus, red pepper flakes, shaved Parmesan, and extra virgin olive oil. For meat lovers, the Skye Filet Mignon, Grilled New York Strip, Grilled Flank Steak, Cajun Grilled Pork Chops, and Herb Roasted Half Chicken are sure to please. Add a crab cake, grilled shrimp, lobster tail, Alaskan king crab leg, or stilton bleu cheese to any entrée for an extra “wow.”
    The Skye Bar serves up sky-high sandwiches, too, including the award winning G66 Cheesesteak — slow roasted ribeye, caramelized onions, chiffonade romaine, chimichrri mayo, garlic and herb cheese sauce on a house roll. A variety of burgers, Crab Cake Sandwich, Fried Oyster Sandwich, Lobster Roll, and Blackened Grilled Chicken Breast with pineapples, grilled onions, and provolone cheese are just a few more delish sandwiches. Try the B.A.L.T. Turkey Wrap for a mouth-watering concoction of bacon, avocado, lettuce, tomato, roasted turkey, provolone cheese, and aioli.
    Steamed Clams, Crab Dip, Steamed Shrimp, Calamari, and Spinach & Artichoke Dip comprise the appetizers menu. Hawaiian Braised Pork is pulled pork in a pineapple chili BBQ, served over citrus rice. I also recommend the Scallop & Bacon Bake—sea scallops, potatoes, applewood bacon, cream sauce, and bread crumbs. Soups on the menu are Oyster Florentine, Tomato Florentine, and Corn Crab Chowder. Salads include Cold Crab Salad, Caprese Salad with seasonally fresh tomatoes, and Mediterranean Salad—spinach greens, feta cheese, cherry tomatoes, roasted red peppers, black olives, red onions, pepperoncinis, and garlic artichoke vinaigrette.
    Erica and I finished our meals with a tasty dessert and a couple of futuristic cocktails. I opted for the Vanilla Crème Brulee and a glass of Sketchbook Pinot Noir. Erica selected the homemade Orange Sorbet and the White Chocolate Raspberry Truffle—belvedere vodka, white crème de cocoa, hazelnut liqueur, and half and half in a raspberry puree-swirled glass. The Skye Bar has an extensive list of beer, innovative icy beverages, sparkling champagne drinks, martinis, wine, and dessert drinks. Happy Hour is every day from 3:00-6:00, offering discounted beverages and chef’s selection of food specials.
    An ever-evolving lineup of live bands entertains the daytime crowd at Skye Bar from 1-5 p.m. every day. At nighttime, local celebrity DJ Wax spins on Monday and Thursday nights, DJ BK pleases the crowd on Tuesday nights, DJ Groove takes the spotlight on Friday nights, and DJ Rob Cee is on tap for Saturday nights. Aside from live performances, the Skye Bar streams a constant mix of music that keeps the sassy audio vibes flowing. The lights are a sight as they change color and provide optical entertainment to the rhythm of the music.
    Below the Skye Bar, Galaxy 66 Bar & Grille offers a completely separate menu. I recommend the Filet Mignon served over house made smashed potatoes with aged Parmesan cheese, roasted asparagus, and a truffle demi-glaze. Or, try the Pistachio Encrusted Rockfish. Co-executive chefs Stuart Diepold and Jason Myers present daily specials and expertly prepared concoctions that are out of this world.
    To view photos, upcoming events, and the menu for both the Skye Bar and Galaxy 66 Bar & Grille, visit www.galaxy66barandgrille.com   For more details, call 410-723-6762.