In the early 1900s, the red brick building at 89 East Nationwide Boulevard was packed with nothing but pallets of fresh produce. Though now decorated with dark wooden furniture and fresh flowers, the building still takes in shipments from Ohio farmers each day, continuously inspiring the seasonal specialties on 89 Fish & Grill's menu. Today's Reserve selection invites you and a guest to sample the ever-changing array with a meal that includes the following:
- One appetizer
- Two soups or salads
- Two entrees
Chef John Beck receives daily deliveries of fresh fish at 89 Fish & Grill, along with boxes of in-season vegetables from local growers. He allows the ripe ingredients to inspire his weekly menus, which may include specialties such as bacon-crusted salmon with white beans and kale, or cioppino—an Italian-American fisherman's stew traditionally constructed around the daily catch. Chef Beck's recipe includes scallops, shrimp, salmon, calamari, and mussels in a seafood broth with tomatoes and bell peppers.
Fillets of Scottish salmon, rainbow trout, yellowfin tuna, and tilapia are prepared "simply grilled," which lets the natural flavors of the fresh fish bloom. In addition to seafood, Chef Beck sears grass-fed beef and Ohio-raised chicken and pork—all of which can be complemented by pours of 89 draft beer, tapped from the famed beer trees of Zanesville, Ohio.