Reviews

Columbus Monthly, February 2008

When the weather is bitter cold, there’s nothing like a hot buttered rum. At Cameron’s American Bistro in Worthington, the drink ($6.95) is created from a rich housemade mix of brown sugar, butter, cinnamon, nutmeg, allspice and vanilla extract that’s stored in the refrigerator, says bar manager Jeremy Hall. Before serving, the mixture is melted with hot water, blended with Captain Morgan Original Spiced Rum and garnished with an orange slice. Restaurant manager Erin Hennick says there seems to be more interest recently in hot buttered rum. “We’re selling a lot of it,” she says.

 

Emily King, C-bus, January-February 2008
More than 15 years ago, a local entrepreneur had a vision for outstanding dining in Columbus. His vision was first manifested in Cameron’s American Bistro in Linworth. Today, the restaurant remains a shining example of Cameron Mitchell’s superior service and cuisine.

The dining room’s warm, muted tones are enhanced by cozy candle-lit tables and large flower arrangements, which all add to the intimacy and elegance of the restaurant. You don’t need a special occasion to dine at Cameron’s, although the restaurant certainly enjoys celebrating with guests. On birthdays and anniversaries, they are surprised with a single rose: a simple yet thoughtful gesture that truly captures the restaurant’s philosophy on service. Valentine’s Day at Cameron’s will feature special menu items, while roses and chocolate-covered strawberries add a romantic touch. And, speaking of romance, many grooms-to-be have worked with Cameron’s staff to create the perfect setting to pop the question.

For a light sampling of Cameron’s creative and flavorful food, try a few starters. Tossed with Sonoma goat cheese and braised short rib in a delicious apple cider reduction, the Butternut Squash Ravioli ($8)—one of the new menu items—has already become a favorite. The Goat Cheese Beignets ($8) will also leave you tempted for more of what Cameron’s has to offer.
Some of Cameron’s many excellent entrée selections include the Grilled Filet Mignon ($29), the Lamb Porterhouse ($24), and the Roasted Chicken Rigatoni ($16). For seafood, the Parker House Cod ($18) and Day Boat Scallops ($22) are both very good, but I’m a big fan of the Hoisin Glazed Salmon ($19). Served with grilled pineapple rice, ginger glazed carrots, and sugar snap peas in a sriracha butter sauce, this dish has a subtly sweet flavor with a slight kick.

Cameron’s pleases patrons by both embracing tradition and experimenting with current culinary trends. Chef Aaron Wilson modifies the restaurant’s offerings quarterly and just unveiled a new menu in early December.

To conclude an evening at Cameron’s, be sure to check out the dessert menu ($6 each). The Meyer Lemon Gratin, described as a cross between cheesecake and crème brulee, is Cameron’s classic dessert. For a more sinful splurge, go for the silky and rich Chocolate Raspberry Cheesecake, drizzled with fresh raspberry sauce and a few whole raspberries. With other selections like Chocolate Covered Peanut Butter Pie and Classic Crème Brulee, you won’t be able to resist.

With comfortable yet sophisticated dining, outstanding service, and superb food, Cameron’s continues to be a great place to dine, on a special occasion, or anytime.
 

Dustin Smith, C Magazine, September 2007

Before the days of Bentleys and Beamers lining the valet spots at the steakhouse bearing his name, he worked a steakhouse dish tank. Before he was hiring the finest executive chefs across eight, soon to be nine, states and establishing scholarship funds for the Culinary Institute of America, he was a line cook. And before the elegance of M, the obsessive freshness of his Fish Market and Ocean Club, and the sophistication of his Martini Italian Bistro, there was the creation of Cameron Mitchell’s baby, Cameron’s American Bistro.

About five minutes west of the 315 exit, on the south side of Dublin-Granville Road, in Linworth, Mitchell leased a piece of storefront property that would be a cornerstone of a restaurant empire to come. But the foundation is more than just a bistro.

His recipe for business, filled with such cultural and philosophical ideals as “putting our associates first,” sets his restaurants apart. It’s the reason he earned the 2007 Silver Plate Award that is presented annually to only the most accomplished, innovative and distinguished food service operators nationwide; the “Restaurant Neighbor Award” for outstanding commitment to surrounding community; the recognition as one of “The Best Places to Work in Columbus” and Fortune’s “100 Best Places to Work For”; or even why our server, Ted, made our experience so fantastic.

Weaving through the bustling atmosphere filled with regulars, candlelit tables and a bouquet of fresh smells, we were promptly and cordially greeted with a smile, a wonderful selection of specials and a loaf of fresh-baked sourdough bread with a tender, pan-roasted garlic clove as spread.

As the name states and the tastes and wine list will remind you, this cozy spot is all about the American cuisine. And as eclectic as our culture, so are the flavors that define this American bistro’s experience.

As we perused the menu, Ted told us everybody loves the baked flatbread. And while the hostess delivered roses to celebrating tables, we watched the chefs in their element through the open-faced kitchen. A thin flatbread, layered with melted provolone and truffle mascarpone, topped with crispy Prosciutto, thin-sliced roasted potatoes and caramelized onions was then delivered. We could have easily eaten the entire dish, but knew we had to save room for the other delectable courses sure to follow.

With our taste buds awakened, we moved on to the prerequisite salad and glass of wine. The pine nut crusted, warm goat cheese salad dressed with Port wine vinaigrette kept beautiful company with the Blackstone Merlot. There’s something about the Applewood smoked bacon that makes every few bites stand out in the Bistro baby iceberg lettuce wedge. Should you be lucky enough, as we were, to order their “Best of New York” chopped salad, do so immediately, for it may not be on the menu for long.

As an addition to the ever-evolving menu of the Bistro, a “Best Of:” selections have found there way to a permanent stay on the menu. Until then, a glass of Turnbull Oakville Cabernet, with its concentrated aromas and deep smoky flavors, can really highlight the flavors of the tender meat in a sweet soy reduction and cilantro salad of the Hudson Valley Farm Duck Potstickers from the New York men. Meanwhile, the lump crab cakes present an interesting contrast of hot and sweet rounded out with watermelon and wasabi pepper sauce. Either a Chardonnay or Sauvignon Blanc mixes well with the lemon-grass buerre blanc and radish and Jicama slaw of the Hot and Sour Crab Cakes.

When the time came for us to move on to the heart of the menu, our plates were politely cleared, fresh silverware was replaced, Ted was still bringing his “A” game, and the vigor of the chefs and passion of Cameron Mitchell unraveled before us.

If you want to feel like a regular, do what we did and order Cameron’s Ritz cracker crusted, Lake Erie Walleye in Lump Crab and Shallot Cream Sauce served over with garlic mashed potatoes and broccolini. It’s only available six to eight months a year. “When it’s not on the menu and I’m able to get it,” says Executive Chef Aaron Wilson, “I’ll easily sell 50 or 60 of them as a special. It’s amazing because there’s not a single dish at any restaurant I’ve ever worked at that has such an enthusiastic following.”

There are not too many places around that offer a porterhouse cut of lamb, either. As expected, Cameron’s does. It’s so approachable and tender that one may not even realize they’re eating lamb. A Zinfandel comes strongly recommended ad to accentuate, but not overcome the taste of these unique Lamb Porterhouse chops. Served in a red wine reductions with sautéed red cabbage, spinach, parsnip and insanely cheesy Yukon Gold Potato Gratin, it tastes and feels more like a steak than a chop.

From the New York menu again comes a pair of fresh hits: the pan-seared Atlantic Salmon with her-roasted Yukons in a saffron vin blanc and the Halibut Panroast with house made Gnocchi, Proscuitto, roasted tomato and spinach in a shallot and lobster cream sauce. They’re good enough to make non-fish lovers say, “I’m not a fish person, but this is amazing.” We hope it represents a sign of things to come for the next “Best Of:” rollout.

As the American lexicon would demand, dessert at Cameron’s is a must-try adventure. Just as each of the other aforementioned dishes is carefully selected for the menu, these selections are no different. Each is individually made, small enough for the person who considers this last course a pivotal must, but large enough to share between two. The Meyer Lemon Gratin is a signature dessert made like cheesecake but folded in with meringue and whipped cream to make it a bit lighter. It is served with lemon anglaise and garnished with raspberries and a hazelnut brown sugar crisp. Looking for something a little richer for your palate? The chocolate covered peanut butter pie is equal to an ultimate, gourmet Reese’s Peanut Butter cup, With an Oreo curst, peanut butter mousse and chocolate Ganache, one bit may just put you over the edge.

There are a few more things you should know about Cameron’s before you go. The place is packed with regulars who have had standing reservations since the day the doors opened. At the Bistro, the chefs aren’t afraid to share their recipes, and if you need any type of wine, steak, chicken or chops, they’ll get it for you if you call in advance. The Bistro is closed for lunch, but they’ll open the doors for reserved luncheons seven days a week between 11:00 a.m. and 4:00 p.m. for parties between 25 and 90 people. You can call or reserve it online.

If you’re on a romantic encounter, booth 16 or table 4 offer the best privacy. If a business meeting is on your docket, your best bet is table 19 in the center of the room. But regardless of the seat, Cameron’s American Bistro is a delightful place to experience where Columbus’ most ambitious and successful restaurateur began his empire.

John Marshall, Columbus Monthly

Signs of subtlety aren’t found on the menu at most of Cameron Mitchell’s restaurants.  The locally based chain’s establishments are known for their large portions and bold flavors.  This holds true at the group’s first restaurant, Cameron’s American Bistro.

The Bistro – originally called Cameron’s Contemporary American Cuisine – serves well-designed dishes from New England, the South, the Southwest, California, and the good old Midwest.

My favorites included a tasty appetizer of baked flatbreads made with a touch of earthy fragrant truffle oil and topped with prosciutto, caramelized onion, bits of potato and creamy mascarpone cheese.  The flatbread was a good appetizer to share, as was a pile of buttermilk fried calamari.  Buttermilk has enzymes that are useful in breaking down meats such as chicken, but with the calamari, the buttermilk adds a slightly tangy flavor to the crisp breading.  The squid came with a spicy Creole tartar sauce and hot chili pepper jam, but I thought it tasted best just touched with lemon. 

The tasty house salad was mixed greens, Roma tomatoes, onions, shredded carrots and crumbled Gorgonzola in a mustard-balsamic vinaigrette.  Better was the warm goat cheese salad of field greens, bits of crisp pancetta and a scattering of dried cherries in a port wine vinaigrette accompanied by a disk of goat cheese crusted with pine nuts.

One thing you won’t find is spa cooking.  For example, the Parker House Cod sported a buttery rich cracker crust and came with buttery garlic mashed potatoes, and shallot cream sauce.  Yummy, if not healthful.  If you’re watching your fat intake, you’ll just have to stick with a salad or ask that your fish or steak come unadorned. 

There were decent steaks and fresh fish.  The roasted duck in a honey and chili glaze, which has been on the menu for a while, was well worth ordering.  And while entrees may seem somewhat pricey (several are close to $25), they’re actually a good value since they come with a starch and often two or more vegetables. 

The plentiful desserts, such as the one with peaches, streusel topping and vanilla ice cream, are best described as formidable.

 March 2007

The Other Paper

January 18-24, 1996

Cameron’s: Cameron Mitchell is Columbus’s most ambitious restaurateur and a skilled chef who has taken traditional American comfort food to new heights. His two classy, suburban bistros offer fishes from across the U.S., all done to perfection.

Doral Chenoweth, Columbus Dispatch

September 12, 1997

Cameron’s: Owner Cameron Mitchell has managed to build culinary continuity in this day of mobile chefs. Cameron’s has a monthly changing menu, each with a single reflective of restaurant visits in San Francisco, Boston, New Orleans or one of the major culinary destination cities. A menu favorite: roasted double-cut pork chop stuffed with pears, mushrooms, thyme and pancetta and served with horseradish-cabbage mashed potatoes and roasted vegetables. Patrons’ favorite: Lake Erie walleye lightly breaded with Ritz cracker crumbs, pan seared and topped with lump crabmeat and scallions on a shallot cream sauce and served with scalloped potatoes with parsnips.

Jon Christensen, The Columbus Dispatch

Where it all began: The original Cameron Mitchell restaurant was Cameron’s in Linworth.

Now called Cameron’s American Bistro, it remains unique in the Mitchell organization. Unlike Columbus Fish Market or Cap City Diner, it hasn’t been cloned into multiple units.

Chief Erik Goldstrom appears to have a free hand in designing the menu. A few standouts on the new one were derived from recent trips to Las Vegas, Chesapeake Bay and New Orleans.

Crab cake, rich by nature, gets a refreshing contrast from a slaw of watermelon, radish and jicama, as well as a bit of heat from sauces seasoned by wasabi and chili ($9.95).

And while a dry-rubbed pork loin ($16.95) gets a lot of attention from its upscale hash browns and a fine sauce made with real veal stock, cream and chipotle butter, the most kitchen-intensive new dish is vegetarian.

The bistro plate ($12.50) is an appetizing stack of goodies using breaded and deep-fried slices of eggplant to sandwich a mix of ricotta and goat cheese and spinach sautéed in garlic butter. On the side is broccolini dosed with a refreshing compote of oven-roasted tomatoes, onion, sweet peppers and artichokes.

April 22, 2004

Business First

April 30, 2004

Throughout the rest of 2004, look for rotating city menus at the Cameron’s American Bistro on West Dublin-Grandville Road.

Cameron Mitchell, who has been known to take his company’s chefs on trips across the country and overseas to find ideas for new dishes. Stared the Linworth-area restaurant’s campaign in mid-April with New Orleans.

The menu that will be in place through May includes a barbecued gulf shrimp appetizer ($9.95), and grilled creole pork loin ($16.50) and pecan crusted Louisiana red fish ($17.95) as three of the dinner entrees.

The restaurant company hasn’t picked the next city to feature on the menu.  Mitchell’s jet-setting has taken him from San Francisco to Washington D.C., and the restaurateur, several chefs and members of his management team are headed in July to the Tuscany region of Italy.

Fare Game by Gary Seman Jr.

Cameron's American Bistro deftly sets the stage for an upscale comfort food experience.

Cameron Mitchell's flagship restaurant in Linworth offers a sweeping menu of Americana classics. One example is the excellent pork chop ($16.95). First brined and then grilled, it maintains its juiciness while succumbing to a pool of sweet Chinese mustard sauce. The homestyle quality continues with a roasted chicken ($15.95), which is heady with poultry aroma, its skin nicely crisp. The moist fowl is served with a lemony, natural gravy.

Often-drab pasta is hardly boring here. Fettucine noodles are tossed with shrimp, crab and crayfish and assorted vegetables in a chipotle cream sauce ($17.95) that has a spicy kick. Whole kernels of corn ignite a burst of sweetness in about every other bite. A smaller portion is available for $13.95.

Cameron's is a dinner-only operation. Its bar, which greets you when you first walk in, is a hub of activity. The dining room is matted with earth tones and the staff is friendly, helpful and knowledgeable about the menu. A semi-open kitchen adds some liveliness to the space, which can fill up quickly -- and early -- so reservations are recommended.

Portobello "fries" ($6.95) aren't exactly fries; two thick caps are basically halved, lightly battered and fried, giving a nice balancing texture to the soft and meaty mushrooms. The starter is served with two sauces, a cream horseradish and a housemade ketchup, each having its own complementary quality. The house bread is an excellent wheat sourdough served with butter and roasted garlic. If you're looking for something with a little more dimension, try the flatbread ($7.95). Crispy potato chips give a nice offsetting crunch to many of the bread's softer elements -- prosciutto, caramelized onions, provolone and mascarpone.

A cup of the shrimp bisque ($3.95) is silky and savory, with a subtle seafood aroma. A crouton raft topped with plum tomato chutney is floated in the center of the stock. But if bisque with little bits of seafood is more to your liking, this isn't for you.

The menu takes more than a few upscale turns. The lightly fried Lake Erie walleye ($19.95) is given a twist: The breadcrumbs are pulverized Ritz crackers, which give a buttery edge to the golden-fried batter. Topped with chunks of crab, the moist filet picks up additional flavor from a shallot cream sauce. The pan-seared scallops ($20.95) are both plump and briny, matched with a buerre blanc. While the roasted duck ($18.95) has some fine earthy qualities, a cloyingly sweet sauce at the bottom of the plate does it no favors.

Entrees are usually furnished with some kind of vegetable and mashed potatoes, which invariably are well done and often seasoned with garlic, but the kitchen could stand to better round out the carbs with some additional choices.

For dessert, the Meyer lemon gratin ($5.25) is fluffy, predictably lemony (it gets an extra infusion from lemon zest), and has the thinnest layer of caramelized sugar on top. Surrounded by raspberries, it rests in a pool of creme Anglaise.

The wine list joins in the restaurant's all-American theme, though it's nothing out of the ordinary. If you're looking for something to go with heartier dishes, the 2002 Petite Sirah from Guenoc ($9.95) -- with its deep berry flavors and a little spice -- holds up well enough. The restaurant also recently rolled out a menu of specialty drinks using fresh-squeezed juices. Turn a a virgin lemon-limeade ($3.50) into an electric drink with a shot of Cuervo tequila (an extra $4.45).

Whine & Dine List
November 4, 1999
Fine Dining: Where it all began for central Ohio’s most audacious restaurateur, this fine eatery regularly features regional menus from across the palate panorama.

TOP Picks: The city’s can’t miss restaurants
The Other Paper
January 18-24, 1996

Cameron’s: Cameron Mitchell is Columbus’s most ambitious restaurateur and a skilled chef who has taken traditional American comfort food to new heights. His two classy, suburban bistros offer fishes from across the U.S., all done to perfection.