News Releases

Aventura, FL. – July 29, 2008 – Cameron Mitchell is synonymous with culinary expertise and innovation. The famed restaurateur has repeated his successes in various locales and is now giving South Floridians a taste of the high life with his latest sensation, Ocean Prime.  On August 9th, the modern American supper club will make its debut in the new wing of Aventura Mall and -- as dubbed by its creator as “sexy, sophisticated and fun” -- the new Cameron Mitchell restaurant will be a prime attraction.

“Back in the day a supper club was the place to be. The vibe was hip, the food amazing and everyone had the time of their lives,” said Ocean Prime General Manager Brandon Davis. “It is the big time, and the place to see and be seen. With live piano music, the moment guests enter they’ll feel the electric vibe.”

Featuring the culinary expertise of Executive Chef Tony Dee, Ocean Prime will showcase the finest in fresh seafood, prime ingredients and handcrafted cocktails. From the world class wine list to sumptuous chef compositions such as Chilean Sea Bass with Glazed Carrots in a Champagne Truffle Sauce, everything at Ocean Prime is of the highest quality.

The predominantly seafood menu will entice guests with modern twists to retro “supper club” favorites.  Diners will be able to enjoy reinventions such as White Truffle Caviar Deviled Eggs and “Surf and Turf” with Diver Scallops and Slow-Braised Short Ribs.  Select items pull inspiration from formal French techniques and Asian esthetics to deliver dishes such as the Ginger Salmon with Stir-Fried Snap Peas and Soy Butter Sauce.  The dishes unite the finest coastal and inland ingredients to prepare simple dishes with dramatic plating. 

“Our menu offers a delicate balance between timeless favorites and new classics,” Dee said. “We understand what our guests want and are passionate about stirring up their senses with food that is as visually appealing as it tastes.”

Ocean Prime stands as a trendy oasis for business lunches, cocktails or a night out on the town. In addition to two private dining rooms with seating for up to 32 guests, Ocean Prime features a stylish outdoor terrace and piano bar.  The restaurant boasts state-of-the-art lighting, granite bar tops and a bustling cocktail lounge. Sheer, amber-toned drapes embellish the high ceilings with a contemporary style and the warm tan finishes and rich woods are all designed to add to the restaurant’s energetic ambiance.

Guests may enjoy lunch at the restaurant seven days a week from 11:30 a.m. to 4:00 p.m. Ocean Prime will serve dinner Monday through Thursday from 4:00 p.m. to 10:00 p.m., Friday and Saturday from 4:00 p.m. to 11:00 p.m. and Sunday from 4:00 p.m. to 9:00 p.m. Reservations may be made online at www.cameronmitchell.com, or by calling the restaurant at (305) 931-5400.  For more information, please visit www.ocean-prime.com.

Steve Coomes

After developing nearly a dozen brands since 1993, Cameron Mitchell, president and founder of Cameron Mitchell Restaurants in Columbus, Ohio, sold four of those brands late last year to the parent company of Ruth’s Chris Steak House for $92 million in cash. Fonder of creating concepts than opening hundreds of identical units, Mitchell believed his largest chain, the 19-unit Mitchell’s Fish Market, along with the other sold brands, would meet their growth potentials under the guidance of a company with more financial muscle and expansion expertise.

Would you call your company well capitalized at this point?

That really depends on how you look at it. The development of restaurants requires tremendous amounts of capital, and so you’re always in the capital acquisition mode.

Explain your thinking behind the Mitchell’s Fish Market sale.

We had too many restaurants [that] we were trying to grow and develop at one time, and it wasn’t fair to our people, our associates, to ask them to grow all those brands…[and] to the standard we wanted. It also was time to reward our partners and pay down our bank debt. We also wanted to get some growth capital [and] I wanted to be in the creation and development of new brands again.

Would you sell additional brands to fund further development?

My goal has always been to build an extraordinary restaurant company, and things become problematic if your prime motivation is to build it and sell it. To say I would or wouldn’t sell one of our brands would be pure speculation at this point.

How do you balance being a creative restaurateur and a businessman?

I guess I’m left and right brained. I love running restaurant businesses, but I love the creativity of it, the creation of new menus, new concepts—that’s the fun part of the business. I’d probably go crazy if all I was doing was building restaurant number one to 100. I admire those who do that, but I need the creativity of developing new ones.

Troy, Mich. – July 3, 2008 – Metro Detroiters love Ocean Prime and they’ve proven it by making the grand opening of the modern American supper club the busiest ever in the history of Cameron Mitchell Restaurants.

“We knew we had a superb location and that Ocean Prime was a perfect fit for Metro Detroit,” said Cameron Mitchell, president and founder of Cameron Mitchell Restaurants. “"Ocean Prime has created an atmosphere which allows our guests to forget about the economy and to come in and have a big night out."

Ocean Prime has the numbers to prove it. So far sales are 25 percent higher than initial projections and it appears as though the restaurant will continue doing great business – as there is a high demand for dinner reservations.

“Guests are familiar with the extraordinary food, genuine hospitality and unique atmosphere they find at Cameron Mitchell Restaurants; they can’t wait to try Ocean Prime,” said Steve Singleton, Ocean Prime general manager. “With our patio terrace, bar and inviting outdoor fireplace, guests can feel the energy of Ocean Prime before they even set foot in the door. Couple that with live piano music in the bar and a chef driven menu featuring prime seafood and you’ve got something people don’t want to miss – no matter what the economic outlook is.”

Popular menu items so far include the Chilean Sea Bass with Glazed Carrots and a Champagne Truffle Sauce, the Salt N Pepper Tuna with Forest Mushrooms and a Green Peppercorn Sauce and the chef’s feature, Ritz Cracker Crusted Walleye with wilted spinach and herb beurre blanc. Partner those with any of the eight potato dishes, like the Jalapeno Au Gratin, or one of the classic supper club “accessory” items such as Candied Yams with Marshmallow Brulee and you can’t go wrong, Singleton says.

Guests may enjoy lunch at the restaurant Monday through Friday from 11:30 a.m. until 4:00 p.m. Ocean Prime will serve dinner Monday through Thursday from 4:00 p.m. until 10:00 p.m., Friday and Saturday from 4:00 p.m. until 11:00 p.m. and Sunday from 4:00 p.m. until 9:00 p.m. Reservations may be made online by visiting www.cameronmitchell.com or by calling the restaurant at (248) 458-0500.

Ninth annual Tipping for Tots fundraiser held June 17 at Cap City Fine Diner & Bar in Grandview

COLUMBUS, OH, June 27, 2008 – Cameron Mitchell Restaurants (CMR) raised $8,465 for Children’s Hunger Alliance during the company’s ninth annual Tipping for Tots fundraiser.  Children’s Hunger Alliance is a statewide agency committed to ending childhood hunger in Ohio.  This year’s fundraiser was held on June 17 at Cap City Fine Diner & Bar in Grandview.  

“We are so thankful for the generosity and support of our guests, managers and associates,” said Cameron Mitchell, president and founder of CMR.  “Our Tipping for Tots fundraiser is always a fantastic event, and we are thrilled that we have been able to help make a difference in the lives of children in Ohio.”

Managers and associates from across the CMR family gathered at Cap City Grandview to serve guests and collect tips for Children’s Hunger Alliance.  One hundred percent of the tips collected between 5 and 10 p.m. were donated to the agency.

On any given day, there are more than 500,000 children in Ohio who are hungry or at risk of hunger.  Research shows without food and proper nutrition, children suffer consequences that last a lifetime.  Children's Hunger Alliance works to eliminate childhood hunger by expanding access to food, nutrition education and quality child care.  The agency works with schools, child care providers, youth-serving and faith-based organizations, legislators, elected officials, businesses and individuals to change the way hunger is perceived and addressed and improve each child's opportunity to grow into a productive, healthy, contributing adult. 

Since 2000, Cameron Mitchell Restaurants’ Tipping for Tots fundraiser has raised more than $58,000 for children’s charities in Columbus.

Central Ohio seafood concept Mitchell’s Ocean Club to be called “Ocean Prime” in new markets

COLUMBUS, Ohio, June 10, 2008 – Cameron Mitchell Restaurants (CMR) has selected a new name for its Mitchell’s Ocean Club concept – Ocean Prime – just in time for the launch of five new restaurants in 2008.  The highly successful “modern American supper club” concept opened this week in suburban Detroit; four additional Ocean Prime locations will open in the fall and winter of 2008 in Florida and Arizona. 

Ocean Prime, which launched as Mitchell’s Ocean Club concept in Columbus, Ohio, redefines the great dining traditions of sophisticated supper clubs of the past.  The name reflects the prime seafood, as well as the prime dining experience and will be used for all restaurants located outside of central Ohio.

“We are ready to grow the concept, and to introduce it in other markets with a name that is worthy of the prime seafood that the restaurant offers,” said Cameron Mitchell, president and founder of CMR.  “Our commitment to providing the highest quality seafood, and handcrafted cocktails in a sexy and sophisticated atmosphere will be an important addition to the fine dining landscapes in these new markets.”

All Ocean Prime locations will highlight elements of a supper club, reflected in the warm tan finishes and rich woods – all combined with contemporary styled sheer drapery, state-of-the-art lighting and granite bar tops.  The restaurants also will feature private dining rooms, a cocktail lounge with a fireplace and a piano bar with live music.

All locations will feature a beautiful wine tower that will hold more than 2,000 bottles from Ocean Prime’s world-class wine list.  Cocktails made from the freshest ingredients will be handcrafted daily by the restaurant’s cocktail chef.

“There will be an energy in every Ocean Prime restaurant that our guests will appreciate.  Ocean Prime will be the place to see and be seen,” said Mitchell.  “Our commitment is to deliver unsurpassed service, seafood and cocktails in surroundings that will make Ocean Prime a dining destination.”

The chef-driven menu is designed to bring modern twists to traditional supper club favorites.  Diners will be able to enjoy classics such as Aged Wisconsin Cheddar Fondue, White Truffle Caviar Deviled Eggs and Classic Oysters Rockefeller, as well as modern dishes like the Asian-French inspired Salt N Pepper Tuna with forest mushrooms and green peppercorn sauce.  On the dessert menu, the supper club staple, Baked Alaska, takes its place alongside a rich Peanut Butter Pie dipped in a decadent bittersweet chocolate ganache.

In addition to Mitchell’s Ocean Club in Columbus, Ohio, the first Ocean Prime restaurant opened in Troy, Mich. on June 4, 2008.  Restaurants are scheduled to open in the fall in Scottsdale, Ariz. at City North; Miami, Fla. at Aventura Mall and Orlando, Fla. at The Rialto.  A restaurant also is scheduled to open in Tampa, Fla. at International Plaza in winter 2008.

Cameron Mitchell Restaurants (CMR) has selected a new name for its Mitchell’s Ocean Club concept – Ocean Prime – just in time for the launch of five new restaurants in 2008.  The highly successful “modern American supper club” concept opened this week in suburban Detroit; four additional Ocean Prime locations will open in the fall and winter of 2008 in Florida and Arizona.

Cameron Mitchell Restaurants LLC operates 11 restaurants under seven different concepts in Columbus, Ohio; Louisville, Ky. and Troy, Mich. Concepts include Cameron's American Bistro, Cap City Fine Diner & Bar, Martini Italian Bistro, M, Molly Woo's Asian Bistro, Marcella’s, Ocean Prime (a.k.a. Mitchell’s Ocean Club) and Cameron Mitchell Catering Company. The company plans to open four Ocean Prime locations in 2008 (Scottsdale, Ariz. and Miami, Tampa and Orlando, Fla.). For more information on Cameron Mitchell Restaurants, visit www.cameronmitchell.com.

Marcella’s now features lunch combos, Cameron’s offers a diverse selection of American cuisines

COLUMBUS, OH, June 2, 2008 – The menus for two of Cameron Mitchell Restaurants’ (CMR) hottest dining destinations have been enhanced.  New features have been added to the lunch menu at Marcella’s Polaris, including a number of delicious combinations, and an all-new selection of diverse American cuisines is now available at Cameron’s American Bistro (Cameron’s) in Linworth.

“Cameron Mitchell Restaurants is committed to keeping our menus fresh and diverse,” said Brian Hinshaw, regional executive chef for Marcella’s and Cameron’s.  “This means introducing new dishes and special feature items regularly and providing a variety of selections at lunch and dinner.  The new menus at Marcella’s Polaris and Cameron’s reflect this commitment.”

The new lunch menu at Marcella’s Polaris offers combinations of a half Panini or a mini pizza with a cup of soup or a small salad.  Marcella’s favorites also are available, including entrée salads, full oven-baked Panini sandwiches and the ristorante’s renowned pizzas and pastas.  In addition, lunch guests can choose from an assortment of fresh cheeses (or formaggi), a selection of Italian cured meats (including prosciutto, capicola, salami and sopressata), hot and cold small plates designed for sharing, and a variety of enticing desserts.

Celebrating its 15th anniversary in 2008, the new menu at Cameron’s features the best in fresh steaks, seafood and pastas from culinary capitals of the U.S.  The restaurant’s steak and chop selection includes a heritage farm pork chop, lamb porterhouse, New York Strip with truffle fries and filet mignon with blue cheese mashed potatoes.  Reflecting the comfort foods of Creole cuisine, low country shrimp with goat cheese grits and a Creole shrimp fettuccini with crawfish, crab and lobster in a chipotle cream sauce also are available.   

Summer is walleye season, and the famous Cameron’s Walleye, a perennial favorite of guests since the restaurant opened, again will be featured throughout the season.  The entree is served with a Ritz cracker crust, garlic mashed potatoes and broccolini and is topped with a lump crab and shallot cream sauce.  In addition to the walleye, the menu also offers a hoisin-glazed salmon, pan-seared scallops and pan-roasted halibut.  

Marcella’s Polaris is open from 11:30 a.m. to 10 p.m. Monday through Thursday, 11:30 a.m. to 11 p.m. Friday, noon to 11 p.m. Saturday and noon to 9 p.m. Sunday.  The hours of operation for Cameron’s are 5 p.m. to 10 p.m. Monday through Thursday, 5 p.m. to 11 p.m. Friday and Saturday and 5 p.m. to 9 p.m. Sunday.  For the convenience of guests, reservations are always accepted online at www.cameronmitchell.com or by calling the restaurant.

Troy, Mich. – May 22, 2008 – Cameron Mitchell has done it again. The famed restaurateur is giving Metro Detroiters a new place to step into the high life June 4 as Ocean Prime, the modern American supper club, makes its debut in Troy. Dubbed by its creator as “sexy, sophisticated and fun,” this new Cameron Mitchell restaurant will be a prime attraction.

“Back in the day a supper club was the place to be. The vibe was hip, the food amazing and everyone had the time of their lives. At Ocean Prime, we’ve redefined this great dining tradition,” said Ocean Prime General Manager Steve Singleton. “It is the big time, and the place to see and be seen. With live piano music, the moment guests enter they’ll feel the electric vibe. Ocean Prime will become everyone’s new favorite place.”

Featuring the culinary expertise of Executive Chef Jeff Lindemeyer, Ocean Prime, located at the corner of Big Beaver & Coolidge Highway in Troy, will showcase the finest in fresh seafood, handcrafted cocktails and world-class wines. And “prime” says it all. From the world class wine list to the sumptuous chef compositions, everything at Ocean Prime is of the highest quality.

“Our menu offers a delicate balance between traditional and inventive new classics,” Lindemeyer said. “We understand what our guests want and are passionate about preparing it for them.”

The chef driven menu was designed to bring modern twists to retro “supper club” favorites. Diners will be able to enjoy classics such as Aged Wisconsin Cheddar Fondue, White Truffle Caviar, Deviled Eggs and Classic Oysters Rockefeller as well as modern dishes like the Asian-French inspired Salt N Pepper Tuna with Forest Mushrooms and Green Peppercorn Sauce. On the dessert menu, the supper club staple, Baked Alaska, takes its place alongside a rustic Georgia Peaches and Cream, and a rich Peanut Butter Pie dipped in a decadent bittersweet chocolate ganache.

Ocean Prime was designed to make a sophisticated yet fun impression on guests, whether inside or out. In addition to three private dining rooms with seating for up to 60 guests, Ocean Prime features a beautiful outdoor patio terrace and bar, complete with a fireplace. The retro elements of a supper club, reflected in the warm tan finishes and rich woods – all combined with contemporary styled sheer drapery, state-of-the-art lighting and granite bar tops – were designed to add to the warm energy of the restaurant.

Guests may enjoy lunch at the restaurant Monday through Friday from 11:30 a.m. until 4:00 p.m. Ocean Prime will serve dinner Monday through Thursday from 4:00 p.m. until 10:00 p.m., Friday and Saturday from 4:00 p.m. until 11:00 p.m. and Sunday from 4:00 p.m. until 9:00 p.m. Reservations may be made online at www.cameronmitchell.com, or by calling the restaurant at (248) 458-0500.

Ocean Prime, the exciting new Troy-based modern American supper club, recently named Steve Singleton as general manager and Jeff Lindemeyer as executive chef. Ocean Prime will open its doors on June 4.

The duo is excited to bring the high life to Metro Detroit.

”We are thrilled that Ocean Prime will be led by Steve Singleton and Jeff Lindemeyer. They both have a sincere passion for this restaurant, and want to provide guests with a very memorable experience,” said Cameron Mitchell, president and founder of Cameron Mitchell Restaurants. “Together, their expertise and leadership will make Ocean Prime the premiere destination for exceptional food and first-class service in an inviting and welcoming environment that embraces high rollers and everyday people alike.”

 “My passion is for prime food and wine, that’s why I’m so excited to be a part of this modern and innovative take on the American supper club.” said Singleton. “Back in the day a supper club was the place to be. The vibe was hip, the food amazing and everyone had the time of their lives. At Ocean Prime, we’ve redefined this great dining tradition.”

Singleton is responsible for hiring and training individuals to become the very best associates they can be. It isn’t a role the general manager takes lightly; he is well-invested in the growth of their careers as well. In addition to successfully managing associates, he is also in charge of operations and administration of the restaurant.

Singleton’s enthusiasm for the Cameron Mitchell brand and commitment to the success of its endeavors has been recognized. He has been nominated twice for Cameron Mitchell Restaurants’ General Manager of the Year Award. 

Singleton continues to share his expertise and zeal for the industry with the community. He has served on the Lansing Community College Hospitality Board and is a member of the Troy Chamber of Commerce.

Executive Chef Lindemeyer has been a part of the Cameron Mitchell family for eight years. A graduate of the Pennsylvania Culinary Institute, he began his career with the company during a four month externship at Mitchell’s Steakhouse in Columbus. That initial taste of culinary expertise and the unrivaled business culture, led him to accept a position as a line cook. He later moved up through the ranks in the kitchen by learning all of the stations and held various positions including lead trainer, supervisor and sous chef.

By 2004, Lindemeyer was promoted to the role he had always envisioned for himself – executive chef. He then moved to Michigan to open the highly successful Cameron’s Steakhouse in Birmingham.

As executive chef, Lindemeyer is the logistical and creative force behind menu planning, menu development, training and teaching in the heart of the restaurant. His passion and vision for the culinary arts and sharing that art with other associates has earned him the Cameron Mitchell Executive Chef of the Year Award.

“I have my hand in everything,” Lindemeyer said. “Basically, my role is to assure top-quality and perfection in our restaurant and make Ocean Prime everyone’s new favorite place.”

COLUMBUS, OH, May 7, 2008 - With the start of spring, Cameron Mitchell Restaurants (CMR) is once again readying its restaurants for the season’s hottest dining trend - al fresco, or outdoor, dining.

While al fresco dining has always been a staple of the restaurant industry, its appeal in recent years has grown significantly. This is good news for CMR, which increases its overall dining space by one-third when patios open for business at the company's ten restaurants.

"Outdoor dining not only allows us to offer an alternative dining experience for our guests, but also enhances our seating capacities significantly," said Carolyn Delp, vice president of marketing for CMR. "As the temperature rises, guests are eager to be outside. We are glad to be able to provide this dining experience for our guests."

In total, CMR locations offer an additional 272 seats in outdoor dining spaces.

Delp said entertainment is frequently provided on the patios at many of the company's restaurants. At Cap City in Grandview, weekly band performances add to the exciting outdoor atmosphere and have made the restaurant a sought-after destination for diners.

The patio at M, CMR's premier fine dining location, offers an extraordinary view of the downtown Columbus skyline and is a favorite nighttime dining spot during the warmer months. Mitchell's Ocean Club at Easton Town Center also features an outdoor, wrap around terrace that opens to the restaurant’s cocktail lounge and piano bar.

Nine of the 10 Rusty Bucket Corner Taverns, managed by CMR, also provide patio seating. New Ocean Prime restaurants opening in Michigan, Arizona and Florida will feature expansive outdoor dining spaces as well.

Certified Master Chef Hartmut Handke of Handke’s Cuisine and Chef Jeff Hostenske of M, a Cameron Mitchell Restaurant faced-off in an Iron Chef-style competition on April 25th to benefit the Columbus Museum of Art.  Chef Showdown 2008, staged in the spacious Lifestyle Communities Pavilion, pitted Handke and Hostenske against one another in a friendly, live cook-off in front of more than 500 guests.  The two chefs thrilled the crowd with their skill and showmanship. 

The secret ingredient, creatively presented moments before the cook-off began, was Raising Cane’s Chicken Fingers.  Raising Cane’s Chicken Fingers are fresh, never frozen premium chicken tenderloins that are marinated for 24 hours.  They are cooked to order until crisp, golden brown.  The chefs creatively incorporated the Raising Cane’s Chicken Fingers and Secret Sauce in their dishes to be judged.  Judges for the event were Honorary Lead Judge, Chef Hubert Seifert of Spagio’s; co-founder and CEO of Sugardaddy’s Sumptuous Sweeties®, Mark Ballard; Jeni Britton owner of Jeni’s Ice Creams; Robin Davis from Dispatch Kitchen; and Tim McCarthy, the winning bidder of the evening’s auction. 

After the closing gong was rung and the judges had tasted the freshly prepared dishes Chef Jeff Hostenske was declared the winner.

Besides being entertained by extraordinary cooking skills, patrons were treated to fabulous food and desserts catered by Cameron Mitchell Restaurants, Handke’s Cuisine and Pistacia Vera.  Emcee Dom Timberi from WBNS -10TV kept the crowd in high spirits.  While expert commentary from Molly O’Neill of New York City kept the crowd informed.

Deb Susi and Sheryl Zangardi were co-chairs of Chef Showdown 2008.  Twenty-six Women’s Board members served on the Showdown Executive Committee. The event raised over $100,000 for the museum.

As you are likely aware, in February 2008, Cameron Mitchell Restaurants completed the sale of our Fish Market and steakhouse restaurants.  Those restaurants now are owned and operated by Ruth’s Chris Steak House, Inc.  

Our success leading up to these changes has been the loyalty of our guests, like you, who regularly dined at our restaurants through our years of growth.  For that, you have my deepest gratitude.

We hope to continue our relationship with you as you dine at our remaining restaurants – Marcella’s, Mitchell’s Ocean Club, Cap City Diner, Cameron’s, M, Ocean Prime, Martini and Molly Woo’s.  There, you will continue to find the extraordinary guest experience and exceptional food you have come to expect from a Cameron Mitchell restaurant.

I again want to thank you for your support of our restaurants, and I hope I can continue to count you among our most valued guests.  

Cameron Mitchell and Associates

Company also names new general manager of restaurant

M, Cameron Mitchell Restaurants’ (CMR) marquee restaurant, has been named an elite Four Diamond property by AAA.  M is one of only three restaurants in Columbus and 756 nationwide to receive the prestigious rating this year.  This is the second consecutive year that M has received the rating.

“It is an honor that M has been named among this elite group of restaurants again this year,” said Cameron Mitchell, president and founder of CMR.  “Our associates are at the heart of our accomplishments, and receiving a Four Diamond rating is a tribute to the dedication and extraordinary effort of every member of our team.”

AAA’s Diamond rating system, adopted in 1977, is North America’s premier rating program.  Each year, AAA’s professional field representatives conduct unannounced visits to rigorously evaluate accommodations and establishments throughout the U.S., Canada, Caribbean and Mexico.  Facilities that meet strict quality guidelines are assigned an overall rating of one to five Diamonds. 

A Four Diamond rating recognizes excellence in service, food quality and presentation and facility atmosphere and décor.  To receive this rating, establishments must consistently deliver a luxury experience.  Less than three percent of the 60,000 AAA-approved and Diamond rated properties achieve this distinction. 

“AAA members recognize and trust the Diamond rating system,” said Kristen Luff, who was recently named general manager of M.  “Because they use the system to select restaurants and accommodations, it is a privilege to receive the Four Diamond designation.”

Luff brings more than 11 years of experience in the foodservice industry to M.  Joining Cameron Mitchell Restaurants in 1999, she has held leadership positions at several of the company’s restaurants.  Most recently, she served as assistant manager of Mitchell’s Steakhouse Polaris.

“We are pleased to have someone of Kristen’s caliber lead M,” said Mitchell.  “Kristen brings a strong knowledge of our company, a passion for fine food and wine and a love of the foodservice industry to her new position. We are very fortunate to have her as a member of our team.” 

Open Monday through Saturday for dinner, M is located on the first level of the Miranova office tower in downtown Columbus.  For more information, please call (614) 629-0000 or visit the restaurant online at www.matmiranova.com.  For the convenience of guests, reservations are always accepted.

Marcella’s opens today in company’s former Martini Polaris location

COLUMBUS, Ohio, Dec. 5, 2007 – Cameron Mitchell Restaurants (CMR) is opening its second Marcella’s location today in its former Martini restaurant on Polaris Parkway.  The popularity of Marcella’s in the Short North, which has experienced record-setting sales and attendance figures since opening in May 2007, and the desire to test the concept in a suburban setting, led to the decision to bring Marcella’s to Polaris. 

“Marcella’s is one of the most exciting concepts we’ve introduced and has performed far beyond our expectations,” said Cameron Mitchell, president and founder of CMR.  “We are eager to test the concept in a suburban setting, where families, friends and co-workers all feel welcome, and we are excited to bring it to Polaris-area diners.”

Modeled after a traditional Italian café, Marcella’s features wine sold by the quartino; an authentic menu that includes a selection of olives, cheese and meat, hot and cold small plates, and pizza and pasta dishes, among a number of other entrees; an open kitchen; and accordion-style windows that open to the street.  Tables are placed close together to create the feeling that guests are among friends.

“Marcella’s is lively, casual and fun,” said Mitchell.  “Our flexible menu and small plates allow guests to enjoy a variety of great Italian foods and eat as little or as much as they want.  We encourage sharing and plate-passing, and guests can go there for lunch, dinner, a snack or to sample some of the 50 Italian wines available.”

Open daily for lunch and dinner, Marcella’s will seat 209 indoors and 80 on the patio.  Prices range from around $10 for most pastas to $19 for the highest-priced dish (Veal Milanese).  Reservations can be made online at www. cameronmitchell.com or by calling 614/844-6500.

Re-developing Martini on Polaris is the first step toward growth for the concept.  According to Mitchell, CMR is evaluating locations in Chicago, Miami and New York City, as well as in other major metropolitan areas, for additional Marcella’s. 

Company to focus on developing new concepts, expanding existing concepts

COLUMBUS – Cameron Mitchell Restaurants (CMR) today announced that the company has agreed to sell its Columbus Fish Market, Mitchell’s Fish Market, Mitchell’s Steakhouse and Cameron’s Steakhouse concepts to Ruth’s Chris Steak House, Inc. (Nasdaq: RUTH) for $94 million.

“This is an extraordinary opportunity for our company.  Although this is a bittersweet time for me personally, the sale paves the way to achieve our goals of innovation and expansion,” said Cameron Mitchell, president and founder of Cameron Mitchell Restaurants.  “It also provides the resources needed to help the Fish Market and Steakhouse concepts thrive and realize their potential, which will bring significant opportunities for those associates.”

According to Mitchell, the sale will allow the company to focus on the expansion of two highly successful concepts – Mitchell’s Ocean Club and Marcella’s – and to develop new concepts and bring them to the market. Cameron Mitchell Restaurants has four Mitchell’s Ocean Club locations scheduled to open in 2008 alone (Troy, MI and Scottsdale, AZ; and signed letters of intent in Miami and Orlando, FL).   The company continues to explore opportunities to grow Marcella’s, their newest concept. Mitchell also stated that the company is scheduled to open four Rusty Bucket Corner Taverns (a CMR-managed company) in 2008 as well.

“Our company is in an exceptional position today to do what we love – create new concepts and introduce them across the country,” said Mitchell.  “Proceeds from this sale will help drive our entrepreneurial spirit and allow us to capitalize on the growth potential of our current concepts.  It also will strengthen the company’s balance sheet and enable us to reward our partners.”

Both companies have signed a purchase agreement and the transaction is expected to be completed in first quarter 2008.  Piper Jaffray & Co. served as financial advisor to Cameron Mitchell Restaurants.

Cameron Mitchell Restaurants LLC operates nine different concepts encompassing 33 restaurants in Columbus, Cleveland and Cincinnati, Ohio; Chicago, Illinois; Indianapolis, Indiana; Pittsburgh, Pennsylvania; Newport and Louisville, Kentucky; Tampa, Jacksonville and Sandestin, Florida; Lansing and Detroit, Michigan; Milwaukee, Wisconsin and Stamford, Connecticut. Concepts include Cameron's American Bistro, Cap City Fine Diner & Bar, Martini Italian Bistro, M, Molly Woo's Asian Bistro, Marcella’s, Mitchell's Steakhouse (a.k.a. Cameron’s Steakhouse), Mitchell's Fish Market (a.k.a. Columbus Fish Market), Mitchell’s Ocean Club and Cameron Mitchell Catering Company.  Rusty Bucket Corner Tavern currently operates eight units with four in development.  For more information on Cameron Mitchell Restaurants, visit www.cameronmitchell.com.

Renowned Italian chef to cook with Cameron Mitchell Restaurants team, visit associates

WHO: The real Marcella – Italian woman who inspired the popular new Cameron Mitchell restaurant in the Short North

WHAT: Namesake of Marcella’s to visit restaurant and cook with chefs

WHERE: Marcella’s, Short North Arts District, 615 N. High St.

WHEN: Tuesday, Oct. 16, 2007, 1 to 3 p.m.

INFORMATION: A renowned Italian chef, Marcella is traveling from her hometown of Tuscany to visit her namesake restaurant and cook with Cameron and the chefs of Cameron Mitchell Restaurants (CMR). She will also interact with CMR associates and share her cooking with them.

Marcella has dedicated her life to cooking. She has worked in several restaurants in Tuscany, and she currently serves as cook and housekeeper of the Villa, a favorite vacation destination of Cameron Mitchell and his family.

Inspired by Marcella’s cooking and modeled after a traditional Italian café, Marcella’s opened in the Short North in May. The restaurant, described as “a bustling, urban burst of Italian flavor and energy,” features wine sold by the “quartino” (1/3 bottle), and a diverse, authentic “cicchetti” (small plate) menu.

Marcella will prepare her favorite dishes with CMR chefs, who will be available to share information on Italian cooking.

VISUALS/INTERVIEWOPPORTUNITIES:
• Marcella cooking with CMR chefs
• Marcella interacting with CMR associates
• Interviews with CMR chefs and associates

CONTACT: Heather Leonard at 614-738-9004 or Hinda Mitchell at 614-537-8926

COLUMBUS, Ohio, Oct. 16, 2007 – Cameron Mitchell Restaurants’ (CMR) Martini Italian Bistro on Polaris Parkway soon will be transformed into the company’s newest concept — Marcella’s.  The popularity of Marcella’s in the Short North, which has experienced record-setting sales and attendance figures since opening in May 2007, and the desire to test the concept in a suburban setting, led to the decision to re-develop the Polaris Parkway restaurant. 

“Marcella’s is one of the most exciting concepts we’ve introduced,” said Cameron Mitchell, president and founder of CMR.  “It has performed far beyond our expectations, and we are eager to test the concept in a suburban setting.  Re-developing Martini on Polaris is the first step toward growth for Marcella’s.”   As part of the announcement, Mitchell held several events featuring the restaurant’s inspiration and namesake – Marcella – a renowned Tuscan chef visiting Columbus from Italy.

According to Mitchell, CMR is evaluating locations in Chicago, Miami and New York City, as well as in other major metropolitan areas, for additional Marcella’s. 

“CMR has experienced strong growth in the last few years, enabling us now to look at options for new levels of expansion and innovation,” said Mitchell.  “It is clear that Marcella’s will be part of that expansion effort, and we are looking forward to bringing the concept to new markets in the coming years.”

Modeled after a traditional Italian café, Marcella’s features wine sold by the quartino; a diverse, authentic cicchetti (small plate) menu; an open kitchen and accordion-style windows that open to the street.  Tables are placed close together to create the feeling that guests are among friends.

“Marcella’s is lively, casual and fun,” said Mitchell.  “Our flexible menu and small plates allow guests to enjoy a variety of great Italian foods and eat as little or as much as they want.  We encourage sharing and plate-passing, and guests can go there for lunch, dinner, a snack or to sample some of the 50 Italian wines available.”

Open daily for lunch and dinner, Marcella’s will seat 209 indoors and 80 on the patio.  Prices range from around $10 for most pastas to $19 for the highest-priced dish (Veal Milanese). 

Martini Polaris will close for renovation after dinner on Oct. 28 and open as Marcella’s on Dec. 5, just in time for holiday parties and gatherings. To make an online reservation for Marcella’s, visit www.cameronmitchell.com.

COLUMBUS, Ohio, Oct. 16, 2007 – Marcella’s, the newest concept from renowned restaurateur Cameron Mitchell, has been tapped as the company’s newest success story.  The first location for the concept, in downtown Columbus, Ohio’s Short North Arts District, has experienced record-setting sales and attendance figures since opening in May 2007.

“Marcella’s is one of the most exciting concepts we’ve introduced and has performed far beyond our expectations,” said Cameron Mitchell, founder and president of Cameron Mitchell Restaurants (CMR).  “Clearly, our guests are ready for a lively, casual dining experience where families, friends and co-workers all feel welcome.”

CMR announced today that the company will convert its Martini Italian Bistro restaurant in the Polaris area of north Columbus to a Marcella’s by mid-December 2007.  Mitchell also said the company is evaluating locations in Chicago, Miami and New York City, as well as in other major metropolitan areas.

“CMR has experienced strong growth in the last few years, enabling us now to look at options for new levels of expansion and innovation,” said Mitchell.  “It is clear that Marcella’s will be part of that expansion effort, and we are looking forward to bringing the concept to new markets in the coming years.”  He said Marcella’s sales have exceeded initial predictions, at about 50 percent higher than originally projected.

While the downtown Columbus location currently is open for dinner only, the Polaris location will be open for both lunch and dinner.  “We are eager to explore the opportunities for Marcella’s in a suburban setting,” said Mitchell.  “The restaurant’s flexible menu, which encourages sharing and plate-passing so guests can enjoy a variety of great Italian foods, makes it ideal for lunch, dinner and after-work gatherings.”

Modeled after a traditional Italian café, Marcella’s features wine sold by the quartino; a diverse, authentic cicchetti (small plate) menu; an open kitchen and accordion-style windows that open to the street.  Tables are placed close together to create the feeling that guests are among friends.

“Our team thrives on the opportunity to develop new concepts and bring them to market,” Mitchell added.  “In addition to Mitchell’s Fish Market and Cameron’s Steakhouse, we also see growth potential in our Mitchell’s Ocean Club concept and in the Rusty Bucket Corner Tavern (a CMR-managed company).”

Martini Italian Bistro at Polaris will close after dinner on Oct. 28 and re-open as Marcella's on Dec. 5.  The location will receive major renovations both on the restaurant’s interior and exterior.

Cameron Mitchell, president and founder of Cameron Mitchell Restaurants (CMR), has been honored with a 2007 Silver Plate Award by the International Foodservice Manufacturers Association (IFMA). Silver Plate Awards are presented annually to the most accomplished, innovative and distinguished foodservice operators.  Mitchell is one of only nine recipients nationwide to receive the award this year.

“In our company, associates come first, and our past, present and future success is directly attributed to our people,” said Mitchell.  “This award is a shared tribute to the accomplishments and dedication of our entire team.” 

Silver Plate Award winners are evaluated on management, marketing, human resources and industry and civic participation.  Recipients are chosen in nine categories by a jury that includes national trade press editors. Mitchell was honored for his accomplishments in the Chain Full Service category.

A 25-year foodservice veteran, Mitchell has built thriving restaurant concepts through careful planning and smart growth.  His company boasts 31 successful restaurants that span nine different concepts and a catering division.  Serving more than 3 million guests in 2006, Mitchell credits the success of CMR to a culture and philosophy that focuses on associates, knowing that guests will have a wonderful experience only when associates are truly happy.

“Cameron has demonstrated his long-term commitment to the success of all associates,” said Chuck Davis, vice president of human resources for CMR.  “He offers his associates a fun, positive and rewarding atmosphere in which to work every day, and he is truly deserving of this prestigious award.”

Mitchell’s contributions to the industry have come at both the local and national levels.  He served on the Central Ohio Restaurant Association Board of Directors and later on the Board of the National Restaurant Association.  He also served as chairman of the National Restaurant Association’s political action committee and on the Culinary Institute of America’s Board of Trustees.

IFMA is a leading trade association comprising more than 500 of the world’s most prestigious food, equipment and supply manufacturers in the foodservice industry.  Mitchell received the award at the association’s 53rd Annual Gold and Silver Plate Celebration in Chicago in May.

Cameron Mitchell Restaurants LLC operates nine different concepts encompassing 31 restaurants and a catering division in Columbus, Cleveland and Cincinnati, Ohio; Chicago, Illinois; Indianapolis, Indiana; Pittsburgh, Pennsylvania; Newport and Louisville, Kentucky; Tampa and Sandestin, Florida; Lansing and Detroit, Michigan; and Milwaukee, Wisconsin. Concepts include Cameron's American Bistro, Cap City Fine Diner & Bar, Martini Italian Bistro, M, Molly Woo's Asian Bistro, Marcella’s, Cameron’s Steakhouse (a.k.a. Mitchell’s Steakhouse), Mitchell's Fish Market (a.k.a. Columbus Fish Market), Mitchell’s Ocean Club and Cameron Mitchell Catering Company.  Rusty Bucket Corner Tavern currently operates seven units with four in development.  For more information on Cameron Mitchell Restaurants, visit www.cameronmitchell.com.

One of only 15 recipients nationwide to receive prestigious honor

The Council of Hotel and Restaurant Trainers (CHART) awarded Cameron Mitchell, president and founder of Cameron Mitchell Restaurants (CMR), the 2007 Commitment to People Award.  Mitchell received the award on Aug. 6 during the organization’s 74th semi-annual hospitality training conference in Tucson, Ariz.

Created in 1993, the award is given annually to a CEO/president in the hospitality industry who demonstrates outstanding commitment to the development of his or her associates.

“Cameron believes associates come first and understands that past, present and future success is directly attributed to his people,” said Josh Davies, president of CHART and director of Training and Development for Sage Hospitality Resources.  “He strives to ensure that his associates are happy with their jobs and work environment by maintaining an “open door” policy, meeting face-to-face several times a year and conducting bi-annual associate opinion surveys.”

In addition to giving associates the opportunity to comment and contribute to the operation of the company, Mitchell also recognizes exemplary service, provides associates perks that are not common in the industry — the company’s restaurants are closed for seven major holidays and they close early on Super Bowl Sunday — and offers numerous opportunities for training and development at all associate levels.

“At CMR, associates are individuals with ideas that need to be shared and needs that need to be met,” said Mitchell.  “Our associates are the foundation of our organization, and when we put them first, the results are spectacular.”

Mitchell credits the growth of CMR to the company’s “people first” culture and philosophy, knowing that guests will have a wonderful experience only when associates are truly happy.

“The culture we stand by and the well-being of all our associates are at the forefront of every decision we make and we would not have it any other way,” said Mitchell.  “Our associates are at the heart of our accomplishments, and this award is a tribute to the dedication and extraordinary effort of every member of our team.”

Marcella’s Ristorante to give Short North a bustling, urban burst of energy

COLUMBUS, Ohio ( May 29, 2007) – Cameron Mitchell Restaurants today will debut its latest creation when it opens Marcella’s Ristorante, Pizzeria and Wine Bar in Columbus’ popular Short North Arts District.

Marcella’s, located at 615 N. High Street, two blocks north of the Greater Columbus Convention Center, is being described as “a bustling, urban burst of Italian flavor and energy.” Marcella’s Ristorante is modeled after a traditional Italian café featuring wine sold by the “quartino” (1/3 bottle), and a diverse, authentic “cicchetti” (small plate) menu. 

“This restaurant is going to be noisy, casual and fun,” said President Cameron Mitchell. “People can come there for dinner, a snack, or to sample some of the 50 Italian wines available.”

Marcella’s was designed to resemble a traditional Italian wine bar, with hardwood floors, an open kitchen and accordion-style windows that open to the street. Table service will vary in design from table to table, and chairs will deliberately be mismatched to give the environment a more casual air. Tables will be close together creating a feeling that guests are among friends. 

“We want guests to feel that they are sharing an experience as well as a meal,” Mitchell said. “When we bring out appetizers or cheeses, for example, we’ll bring out a number of small plates so that everyone can share. It’s all about community – the community we have with our friends and families as well as the community in which we live.”

Pronounced mar-CHELL-uz, the restaurant will seat 120. Prices range from around $10 for most pastas to $19 for the highest-priced dish (Veal Milanese). Open daily, Marcella’s will serve guests from 4 p.m. until late into the evening. Reservations are recommended and may be made by calling 614.223.2100.