Original company restaurant remodeled, new menu introduced
COLUMBUS (January 27, 2014): Reflecting its commitment to the first and namesake restaurant of the company, Cameron Mitchell Restaurants (CMR) has undergone a remodel of Cameron’s American Bistro (Cameron’s) in Linworth (northwest Columbus), Ohio.
Cameron’s opened its doors for the first time in October 1993, and following a temporary closing from January 14 to January 26, the fresh and renewed restaurant opened again today, January 27, 2014. Nine-year CMR veteran Kelli Gordon joined Cameron’s last fall as General Manager.
“As we mark this important anniversary, I am proud to honor our guests with an updated version of the ‘neighborhood gem’ they’ve loved for two decades,” said Cameron Mitchell, founder, Cameron Mitchell Restaurants. “While it’s always been a favorite for loyal diners in central Ohio, the renewed restaurant will be warm and inviting, and I’m eager to share it with our guests.”
The restaurant renovation includes a fresh, bright décor of warm earth tones, innovative lighting, and captivating accents throughout. Two large granite-topped dining tables will seat larger parties in Cameron’s dining room.
The Cameron’s bar gets a new look as well, including granite bar tops and flat panel televisions above the bar to welcome guests to this local community favorite. Tectum ceilings have been added to reduce ambient noise in the restaurant. The Cameron’s team also will get a revamped style with new uniforms that reflect the contemporary new look.
As part of the remodel, Cameron’s has introduced a new menu of culinary delights from across America, under the direction of Executive Chef Jeff Lindemeyer and the CMR regional chef team. With both familiar favorites like Cameron’s Walleye and new additions such as mushroom gnocchi, the updated menu is sure to please both long-time guests and first-time visitors.
Two new appetizers leading off the menu are Salmon Carpaccio, accompanied by whipped cream cheese, egg, and house-made “everything” crackers; and Oysters Bingo – oysters with creamed spinach, asiago aioli, garlic and lemon.
For main courses, Cameron’s is introducing Pork Chop + Clams, a delicious pork chop highlighted with littleneck clams, toasted garlic and chili flakes, and accompanied by garlic mashed potatoes. Also on the dinner menu is Teriyaki Salmon, served with a sprout salad, shitake sticky rice and a soy butter sauce; Roasted Chicken with a quinoa cucumber salad and a golden balsamic lemon reduction. The Scallops entrée offers scallops with a potato puree on the side and accompanied by arugula, hearts of palm, artichokes and toasted butter with a lemon caper jus. The new Bistro Vegetable Plate provides a delightful meatless option for guests, with crispy eggplant, house marinara, roasted red peppers, sweet corn ravioli, coat cheese and a quinoa salad.
From cocktails to wines to craft beers, CMR Director of Beverage Ryan Valentine has recreated the beverage menu for Cameron’s with a diverse mix of choices for guests. Wine by the glass offerings at Cameron’s feature a number of popular new items from international vineyards in Italy, Spain, Argentina and New Zealand. Featured are a Kim Crawford Marlborough Sauvignon Blanc from New Zealand, and the Terrazas de Los Andes, Mendoza, Argentinian Malbec.
A fresh new beer menu provides a variety of craft selections, including the Trogenator Double Bock from Troegs Brewing Company, and the Great Lakes Brewing Company’s Elliot Ness Vienna Lager. In keeping with Ohio’s winter weather, popular seasonal cocktails remain on the new Cameron’s Menu. Guests can warm up with cold weather favorites including the American Bourbon Cider and the traditionally popular, Hot Buttered Rum.
“There is no better way to continue to celebrate our 20 years in central Ohio than by giving our guests an even more welcoming atmosphere at Cameron’s, where they can enjoy our exceptional hospitality and creative American cuisine,” said David Miller, CMR executive vice president. “Our investments in Cameron’s are part of our dedication to this community and to the original restaurant that shaped what the company is today.”