By Julie Osborne and Debbie Robertson
At Ocean Prime, it begins with their motto, “The answer is ‘Yes’, now what’s your question?” The staff takes the word service seriously starting in the kitchen with Executive Chef Shawn O’Brien. Barking out orders like Hell’s Kitchen Chef Ramsay, he is not. Instead, O’Brien believes in leading by example, working side-by-side with his team, even doing the dirty work and often being the last to leave after a 12-hour shift.
O’Brien’s love for food and cooking began as a child helping his mother and grandmother prepare potluck dishes for church pitch-ins. His future career as an executive chef was nearly hijacked by an accounting degree, however, his desire to prepare food outweighed his desire to prepare balance sheets which led him to the Pennsylvania Culinary Institute. Soon after his enrollment, he began working at Mitchell’s Fish Market in Pittsburgh and later within the Cameron Mitchell family of restaurants in Columbus, Phoenix, and Orlando before being named Executive Chef of Ocean Prime Indianapolis with its opening in June 2012.
Chef’s Tip: “Fresh and from scratch” is what O’Brien believes is key to the best outcome. There’s no substitute for utilizing the highest quality ingredients which is why, along with everything being made in-house, he insists on farm-fresh products and USDA Prime cuts. “We not only fly our seafood in daily but it’s the ‘top of the catch’ so it’s the freshest of the day,” O’Brien said.
Chef’s Recommendations: Lobster Bisque served with a sweet corn fritter along with the Ahi Tuna Tartare to start. For the main course, either the Filet Mignon or Alaska Halibut prepared with lobster, gnocchi, spring peas and lemon jus. “You can cut our tenderloins with a fork. There’s no need for a knife,” O’Brien said. Top it off with Ocean Prime’s famous Ten Layer Carrot Cake with cream cheese icing and pineapple syrup.
Ocean Prime
8555 N. River Road, Indianapolis
569-0975
www.oceanprimeindy.com
Monday through Thursday, 5 to 10 p.m., Friday and Saturday, 5 to 11 p.m., Sunday 5 to 9 p.m. Bar opens nightly from 4 p.m. to close.
Average Price: Signature Cocktails range from $8 to $13, Appetizers $11 to $17, Entrees $19 to $49, Desserts $7 to $11.
Reservations: Yes
