Subhead: What to drink with the Chilean sea bass at 89 Fish

Subhead: What to drink with the Chilean sea bass at 89 Fish

At 89 Fish & Grill Downtown, seafood flown in fresh every day is flanked by side dishes made from locally produced ingredients.

And thanks to its location a few steps from the Hyatt Regency Columbus and the convention center, the restaurant attracts a similar mix of out-of-towners and local regulars.

Housed in a turn-of-the-century warehouse, 89 Fish boasts tall windows overlooking bustling Nationwide Boulevard.

While the bulk of the menu is devoted to seafood, meat lovers will find plenty of options too, such as filet mignon, grilled hanger steak and chili-glazed pork tenderloin.

One of chef John Beck’s specialties is Seared Chilean Sea Bass ($30)—a crispy-topped fillet atop a wilted-spinach risotto made incredibly creamy with mascarpone. Spokes of oven-dried tomato wedges give the plate a sunshine look, and add a bit of tartness to cut the fish’s richness.

The experts behind the bar recommended a selection of drinks that pair beautifully with the sea bass.

Cocktail

Caprese Martini, $9

Heirloom tomato-infused vodka, a few drops of balsamic vinegar and cracked black pepper mirror the flavors of those roasted tomato wedges. Garnished with a skewer of fresh mozzarella, basil and a balsamic-marinated cherry tomato, it’s a perfect accompaniment.

Beer

Chimay Blue Cap, $9

A dark Trappist beer with caramel notes, its complex flavors and aromas match up perfectly to this full-flavored dish.

wine

Domaine Chandon Carneros Chardonnay, $12/glass, $48/bottle

The bright acidity of this wine—with floral notes and mineral aromas—is a nice way to cut the richer components of the sea bass.

Photos by Will Shilling