Dining at a buzzy new restaurant like Rosebud’s Joe Fish leads to one of life’s most important questions: What do you drink with your seafood?
Luckily, the team behind Joe Fish has been planning for this exact quandary since before the place even opened. The beverage director worked with a winery in California to create an organic Sauvignon Blanc (conveniently called Joe Fish) that pairs perfectly with oysters. She also worked with Lakeview’s Atlas Brewing Company on a refreshing, slightly hoppy Pale Ale designed to complement a variety of seafood dishes, like the Chilean sea bass with La Quercia prosciutto and the Nova Scotia swordfish with jalapeño pesto. Perfection.
We recently stopped by for oysters from the raw bar. (Tip: Sit there so you can watch the chefs!) The crisp Sauv Blanc brings out the oysters’ salty tang. Then we continued with scallops on a bed of risotto and the sea bass, which, as promised, worked well with the almost citrusy beer.
The coolest part? The restaurant gives you an iPad to use to order your drinks. You get photos and descriptions, so you can see what you’re choosing. And since we loved that Sauvignon so much, we emailed the info to ourselves for later use.
Joe Fish, 440 N. Dearborn; 312–832-7700 or here