Ocean Prime, the award-winning modern American supper club from renowned restaurateur Cameron Mitchell, opened Thursday, June 7, in the Keystone Crossing corridor at 8555 N. River Road in Indianapolis.
Serving prime fish and prime steaks nightly under the leadership of executive chef Shawn O’Brien and general manager Greg Sage, Ocean Prime offers the highest quality dishes, handcrafted cocktails, and world-class wines in an exquisite, energetic atmosphere with signature red carpet hospitality.
“We are eager to bring Ocean Prime’s acclaimed service and vibrant energy to Indianapolis,” says general manager Greg Sage. “Combined with our acclaimed supper club cuisine, signature drinks, and lively Blu Lounge piano bar, our guests are sure to enjoy an unparalleled dining experience.”
Ocean Prime’s menu pairs the finest steaks with the freshest seafood and features the highest quality ingredients available. Made-from-scratch menu selections showcase simple, pure, and regional flavors.
Appetizers include white truffle caviar deviled eggs, jumbo lump crab cake with sweet corn cream, aged Wisconsin cheddar fondue, French onion soup with brandy, and aged Swiss and Dutch Harbor king crab legs.
Ocean Prime features classic steaks and chops such as the 12 oz. bone-in filet, 16 oz. Kansas City strip, and 16 oz. ribeye with enhancement accessories including black truffle butter, garlic shrimp scampi, and green peppercorn sauce.
Guests can savor complementing potato and supper club sides of chophouse corn, roasted garlic mashed potatoes, black truffle macaroni and cheese, and candied yams with marshmallow brulee.
Chef O’Brien’s compositions highlight the freshest regional flavors, from ginger salmon with sugar snap peas and soy butter sauce to Chilean sea bass with whipped potatoes and Champagne truffle sauce. Guests are also encouraged to indulge in sweet treats such as blueberry lemon cheesecake, chocolate peanut butter pie, and white chocolate key lime tart.
“Our goal and passion at Ocean Prime is to bring fresh, innovative flavors to Indianapolis diners,” says executive chef Shawn O’Brien. “We will introduce seasonal dishes including Alaskan halibut and summer vegetable sauté topped with a plum-tomato compote and yellowfin tuna served with foie gras, carrots, and asparagus and mushroom ragout.”
An extensive list of award-winning wines, including more than 40 by the glass, perfectly complements chef O’Brien’s culinary creations, including New and Old World chardonnays and pinot noirs, Spanish and Italian reds, sauvignon blanc, cabernet sauvignon, and a variety of blends.
Every Sunday, guests are encouraged to expand their palate as they Ocean Prime offers more than 300 selected bottles (priced $99 and lower) for half price.
Talented bar chefs expertly prepare signature cocktails such as the whiskey clover featuring Gentleman Jack whiskey Hennessy VS, honey water, fresh lemon, and orange; a refreshing blend of Bombay Sapphire gin, muddled fresh cucumber, and hand-squeezed lime in the cucumber gimlet and pineapple saffron composed of Belvedere vodka, house-infused saffron syrup, fresh pineapple juice, and hand-squeezed lemon.
Ocean Prime’s atmosphere evokes the timeless elegance of the supper club with warm woods, captivating lighting, and a wine tower featuring selections from the Wine Spectator-honored wine list at the core of the dining room.
Ocean Prime seats more than 300 guests and features one private dining room for more intimate gatherings of 10 to 40 diners. An outdoor terrace offers space for 80 diners in addition to plush lounge seating situated near the outdoor fireplace. The area also offers “Tuesdays on the Terrace,” featuring live entertainment each Tuesday evening from 6 to 10 p.m.
