At the table with Anna


Where to go: Ocean Prime, 8555 N. River Rd., Indianapolis

What to get: Ahi Tuna Tartare, Chilean Sea Bass or the 10 oz. filet mignon topped with garlic shrimp scampi.

Price: Entrées range from $26 to $65.   

Ocean Prime’s Chilean Sea Bass is served over whipped potatoes with a champagne truffle sauce. (Photos submitted by Ocean Prime)

Anna’s take: Ocean Prime staff was exceptionally generous and professional. The seafood-specialty restaurant has three main dining areas – a bar, a main dining area and a covered patio, all of which exude class. General Manager Willie Nieberger walked my guest and I through a dining experience that began with ahi tuna tartare, shrimp cocktail served over billowing dry ice and cold king crab legs from Dutch Harbor, Alaska. Following the apps, we sampled the Chilean Sea Bass, the 10 oz. filet mignon topped with garlic shrimp scampi and black truffle mac & cheese and broccoli and cauliflower sides served family style. We finished the evening with a 10-layer carrot cake with cream cheese icing and pineapple syrup.

All dishes the were exceptional. My two favorites were the Ahi Tuna Tartare and the Chilean sea bass. The ahi tuna tartare featured layers of avocado, fried wonton strips, sushi-grade tuna and was topped with a dollop of sour cream and ginger. A ginger ponzu sauce and sesame seeds added an Asian flair to what my guest and I referred to as a delicious sushi cake, and the crunch of the wontons complemented the tuna and creamy sour cream. Following the appetizers, warm and moist hand towels were delivered to the table.

The Chilean sea bass is served atop whipped potatoes with a champagne truffle sauce. It easily exceeded all expectations. The delicate, flaky fish was adorned with black truffle slices. As for the filet, it was exceptionally tender and melted in my mouth. If the dining guest wants a little bit of the filet paired with a surf dish, opt for the Surf and Turf Sunday Special.

Ocean Prime was one of the finest, most upscale dining experiences I have ever enjoyed. The food paired with the A-1 service was excellent.

Suggested pairings: For the lighter appetizers, pair with a sparkling Veuve Rose (half-off on Fridays), a cucumber gimlet or a Sunlight Cream Ale. Pair the filet mignon with a Manhattan garnished with Luxardo cherries or a glass of Merryvale Starmont Cabernet Sauvignon.

Chef’s take: General Manager Willie Nieberger said all of Ocean Prime’s seafood is hand-selected daily. The seafood is wild and naturally harvested, and it is recommended by the Monterey Bay Aquarium’s Seafood Watch.

“When composing a dish for the dining room or lounge menu, Chef Branden (Pegg) always goes above and beyond in crafting complimentary layers of flavors and textures and providing a level of quality and freshness which makes for an extraordinary dining experience,” Nieberger said.

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