February 26th, 2020
January 27th, 2020
We’ve waited 4,368 days for this, and we can’t wait to celebrate Leap Day on February 29! This year, make the most of your extra Saturday with a relaxed brunch, a chic happy hour or a lively late night.
Del Mar SoCal Kitchen has some egg-citing new dishes on its weekend brunch menu. From a decadent, shareable Cinnamon Roll to a hearty Breakfast Burrito to flavorful and fresh Brussels Sprouts – Del Mar has it all. Did we mention our Oysters and Bubbly special (half-off Champagne and $2 oysters)?
Enjoy happy hour at The Guild House before exploring the Short North Arts District. Stop by the bar area from 3 – 6 p.m. for small bites and half-priced featured wines, cocktails and beers.
Hudson 29 Kitchen and Drink is the perfect happy hour gathering spot in New Albany and Upper Arlington. Join us from 3 – 6 p.m. and don’t miss special pricing on select handcrafted cocktails, draught beer, wines by the glass, and appetizers.
Looking for a relaxed happy hour with a warm, cozy vibe? You’ll find it at The Avenue Steak Tavern Grandview and Dublin where they feature food and drink specials from 4 – 6 p.m. in their bar area.
The happy hour at M at Miranova might be the best kept secret in town. Stop into their bar area from 5 – 7 p.m. and enjoy half-off of their lounge menu and specially priced cocktails and wines by the glass. Their decadent Wagyu sliders are legendary and their sushi is not to be missed.
Featuring the buzziest rooftop bar in town, late night at Lincoln Social Rooftop is like no other. Stay cozy and warm while enjoying spectacular views, specialty cocktails, and delicious bites. Follow us on Instagram @lincolnsocial for surprise features and pop-ups!
September 23rd, 2019
From Our Executive Chef – John Iacobucci
Available Monday, February 10 – Saturday, February 22.
Our Valentine’s feature is an 8-ounce Filet Mignon, butter poached Alaskan king crab with asparagus, crispy fingerling potatoes and sous vide bearnaise. This is a classic combination using the finest ingredients and techniques to make this dish extraordinary. The king crab is sweet and succulent, drenched in butter and pairs perfectly with the asparagus and filet. By sous videing the bearnaise, it develops an even more silky texture than the traditional way of making it, tying the dish together. We will be offering this special feature February 10 – 22.
Valentine’s Day is a very special day for the hospitality industry. We are excited to share and be a part of making lasting memories for so many couples. It’s a day that many look forward to and reminisce about. We even decorate the restaurant to help make our guests feel extra special. I can’t imagine a better restaurant to spend your special day.
Recipe available upon request.
September 13th, 2019
Cheers to five fabulous years for The Barn at Rocky Fork Creek! As we celebrate this important milestone, we want to share stories from associates who have been part of The Barn family from day one.
Meet server Anntonette Koci. “When I opened the restaurant in 2015, the vibe of the restaurant was unlike anything I’d ever experienced before – everything was new, exciting, beautiful, and upbeat. I soon came to realize that is Cameron Mitchell Restaurants’ culture as a whole. It’s genuine, and people really care about the work they do. Five years later, I still love taking care of guests and creating a unique experience for them. I love to share our brand with them, starting with our hand-crafted cocktails and finishing with our delectable desserts from our in-house bakery. True hospitality exists within the walls of any Cameron Mitchell Restaurants’ establishment, and with it, a passion for food, drinks and a job well done. You can’t beat a vibe like that.”
Meet supervisor, Tiffany Beal. “I was there for the opening and it was such an exciting time. I started as a server and have trained as a host, but I’ve also been a trainer for new associates. I wanted to work for Cameron Mitchell Restaurants since I graduated from culinary school. I’ve stayed for so long because I have a great management team – they’re fun and they believe in me. Also, I have met some great friends that I’m thankful for. The Barn has a great future and I’m excited to see the new three-seasons room! I’ve recently been offered a chance to supervise and I hope I can turn that into something bigger eventually.”
Meet Lead Baker, Dawn Merriman. “I was a baker at another restaurant group for 10 years, where I worked a lot of hours. My quality of life immediately improved when I started working at The Barn – Cameron Mitchell Restaurants always puts their associates first. I also teach culinary science at COTC and my goal is to teach full time – my team knows this, and they support my goal. What I love most is that The Barn continues to evolve. When we opened, we had more than 100 people at orientation and had a huge menu. Many of the people have stayed since day one and we’ve continued to refine the menu to keep things exciting and fresh.”
Meet server Danny Reese II. “I’ve worked at the Barn since we opened – the vibe of the restaurant was extremely exciting. All of the associates had a certain pride about working here. One of my favorite memories was of our initial two-week training. We had games to build rapport and there was a competition to see who could do the most pushups. The associate who won chose between several wrapped boxes. She chose the smallest box and was surprised to find it was a set-up box for a bigger prize – a brand-new TV. Everyone was so surprised, and it began to get other people involved because they didn’t know what could happen or what to expect. That’s a metaphor for what it’s like to work at Cameron Mitchell Restaurants in the best way possible – there’s always something great and unexpected to look forward to.”
September 10th, 2019
by Caitlin Cepluch, Senior Benefits Manager, Cameron Mitchell Restaurants
We believe in a healthy hospitality community in Columbus. Our culture at CMR lives through putting our associates first. In keeping with these values, we are excited to partner with and bring a chapter of Ben’s Friends Hope, here to Columbus.
The mission of Ben’s Friends is to provide support and resources to those in the food and beverage industry who struggle with substance abuse and addiction. For those who struggle with substance abuse and addiction, working in and maintaining a job in the food and beverage industry presents with some unique challenges. That is where Ben’s Friends comes in. This group exists to provide a safe haven and an anonymous, judgement-free forum for workers in the industry, which has one of the highest rates of substance abuse in the country. With the help of the founders of Ben’s Friends in Charleston, SC, and Andy Smith from The Sycamore, we are honored to host these weekly meetings.
Starting Sunday, September 15th, these meetings will be held at 11am every Sunday at Cameron’s American Bistro.
We hope that if you are a recovering addict or have a friend or loved one in the industry who is sober and clean, or sober curious, to please come and listen and connect with other like-minded people. All that we ask of participants is to bring a desire to stop drinking or using.
For more information about Ben’s Friends, visit www.bensfriendshope.com.
August 7th, 2019
General Manager of The Year
Kristen Luff – The Avenue Steak Tavern, Dublin, OH
Kal Harris – Ocean Prime, Tampa, FL
Executive Chef of The Year
Todd Kessler – Cap City Fine Diner & Bar, Dublin, OH
Adam Polisei – Ocean Prime, Tampa, FL
Restaurant of the Year
Hudson 29 – New Albany, OH
Ocean Prime – Naples, FL
Cameron Mitchell Award
Mark Weiss, Senior Director of Operations, Ocean Prime
The 2019 conference was held in Chicago, IL.
August 6th, 2019
On a warm morning in May, a group of our dedicated chefs, directors and marketing associates took a trip out to a local family farm by the name of Beech Hollow in Millersburg, OH. It was there that they met the owner of the beef farm, David Schlabach, whose family has been running the operation for four generations.
The cows at Beech Hollow are born and raised on the farm, are 100% grass fed and grass finished, and their diet is hormone and antibiotic free. David took our associates on a tour of his family’s beef farm, through the rolling, grassy hills where the cows roam, to his horse barn, and even past his home which is located there on the property.
Our chef team made the decision to purchase a whole cow, as the exceptional quality of David’s cows and beef was evident during their visit!
Starting Monday, August 5, Beech Hollow beef will start running at The Barn at Rocky Fork Creek. Each weekend, a limited number of certain types of steak will be featured, while other Beech Hollow beef products will be offered throughout the week. Keep an eye on The Barn’s Instagram page for updates and features, because once it’s gone, it’s gone!
Follow The Barn on Instagram: @thebarn_cmr
July 29th, 2019
The Pearl is known by Columbus foodies for their made-from-scratch dishes, legendary happy hour specials, classically inspired cocktails, and an exclusive selection of ales, lagers and stouts. For seafood lovers though, this cozy gastropub in the Short North has become a popular spot to enjoy some of the country’s best oysters.
When it comes to celebrating life on the half shell, the Pearl team will feature a special oyster – the Tangier – the week of August 5 in honor of National Oyster Day. We caught up with Executive Chef Jon Deutschle to learn more about this special oyster feature.
This is the second year that The Pearl has featured a special oyster in honor of National Oyster Day. What lead the culinary team to select this oyster?
The Tangier oyster hails from the Chesapeake Bay in Virginia and was recommended by one of our long-term partners. These oysters constantly have water flowing through them, and feed naturally in the sweet spot of the water on a perfect mix of nutrients and salt.
What’s the flavor profile like?
The Tangier oyster has a clean, smooth flavor. The form is stout and the meat is tender – they’re the perfect balance of salty and sweet, with a clean finish.
How would you enjoy this oyster?
These are really clean and well-balanced oysters, so I think you could enjoy them on the half-shell, as is. I would recommend pairing this oyster with one of our draft beers, which will highlight more of its salty elements, or a glass of champagne, which will highlight more of its sweet elements.
For those that are new to enjoying oysters, what would you recommend?
I would recommend starting off with a smaller oyster, as these can be easier on the palate. I also suggest starting with a cooked oyster first – maybe starting with fried, then baked, then working your way up to raw oysters. Also, ask your server – we can make recommendations based on guests’ likes and dislikes. Finally, I encourage guests to experiment with different condiments and flavors like a squeeze of lemon, hot sauce or cocktail sauce.
Be sure to make your reservation to enjoy this special oyster before it’s gone.
July 22nd, 2019
Located in the Short North Arts District, The Terrace is a versatile, intimate event space, just steps from High Street, making it the perfect setting for your event.
The Terrace accommodates up to 100 guests for plated events, and between 175-200 guests for standing receptions. Located on the fourth floor of the Lincoln Building, The Terrace offers an unmatched view of the vibrant Short North Arts District.
The Terrace is only a short elevator ride from Cameron Mitchell Restaurants’ concepts, Del Mar SoCal Kitchen and Lincoln Social Rooftop. Del Mar, located on the first floor of the Lincoln Building, is the perfect place for guests to connect before an event, while Lincoln Social, located on the ninth floor, is the ideal location to keep the party going once your event has ended.
Please contact our Senior Event Sales Manager, Jenny James, at 614-848-4700 to schedule a tour of The Terrace, Del Mar or Lincoln Social.
July 15th, 2019
NBC4 is collecting backpacks for local students, and as a community we have the opportunity to benefit 25 school districts across Franklin and Licking Counties. Donate a backpack, stuffed or unstuffed with school supplies, at any Columbus Cameron Mitchell Restaurant, and receive a $15 Harvey & Ed’s gift certificate. Cameron Mitchell Restaurants will stuff any empty backpack with school supplies.
Thank you for making a difference in our community!
Enjoy 3-course meals at your favorite Columbus Cameron Mitchell Restaurants during Restaurant Week, July 15-20, presented by (614) Magazine & Marathon Petroleum Corporation.
Scope out our offerings during this special week and make your reservation today!