Seafood Surprises at Columbus' Best Steakhouses
Columbus, Ohio, is a city that’s well-versed in exceeding expectations. The humble city in the middle of Ohio tends to fly under the radar in a lot of ways. For one thing, it’s the largest city in the state, bigger than both Cleveland and Cincinnati—a fact most people don’t realize. It’s also got a population on par with that of San Francisco. The city also has a restaurant scene on par with the best of them. Columbus’ steakhouses are a solid indicator of this, and perhaps nothing exemplifies the city’s penchant for exceeding expectations quite like their seafood selections. Don’t be fooled by the fact that Columbus is in the middle of the country; these steakhouses serve some of the freshest seafood and fish anywhere.
Mitchell’s Steakhouse: A flagship restaurant for Cameron Mitchell, one of the most prolific and successful restaurateurs in the country, this is the steakhouse that started it all. Along with signature steaks, chops and seasonally inspired small plates, the seafood dishes are so dazzling that it’s easy to see how Mitchell built a name for himself in Columbus and beyond. From the “Ocean” entrees, king salmon gets perfectly pan-seared before being served with mustard beurre blanc and shaved Brussels sprouts, while Chilean sea bass skews eclectic with a dashi broth and miso butter. Don’t miss the seared scallops either; slightly sweet and plump, they arrive with whipped cauliflower, which is quite a textural revelation, and salsa verde and apple puree.
The Avenue Steak Tavern: Classic Americana is the bill of fare at this neighborhood icon, which has a real knack for freshening up timeworn staples like shrimp De Jonghe and Clams Casino by sourcing only the utmost ingredients fresh out of the ocean. In addition to those fan favorites, the restaurant makes a mean salmon, fresh from the Atlantic and accented with fennel and Chardonnay-butter sauce. There’s also linguini and clams, twin lobster tails and a Mediterranean sauteed branzino with parsley potatoes and lemon-caper vinaigrette.
The Barn at Rocky Fork Creek: A far cry from your standard urban steakhouse, this rural getaway near the city is a pastoral haven filled with bourbon, beef and classic American cuisine. But dig a little deeper on the menu and you’ll find a surprising array of fish and seafood, each one pristine and inventive. The Faroe Island salmon is a nice example, frequently flecked with seasonal accompaniments to help the ingredients shine together. Right now, that means asparagus, English peas, leeks and a garlic pan jus. Double up on seafood cravings with the crab-stuffed shrimp, a decadent plate finished with shrimp and chive cream.
Eddie Merlots: Using the best purveyors in the country to ensure the freshest catch from both coasts and across the globe, Eddie Merlots’ Columbus outpost is all about outdoing Midwestern stereotypes. From Alaskan king crab legs to sesame-crusted tuna and cedar-roasted salmon, the steakhouse does it all, and it does it well. The blackened sea scallops are a particularly apt example. The blackening helps temper the scallops’ innate sweetness, contrasting with a bit of spice and heat. Raspberry sauce is an interesting addition, as is blue cheese and spiced pecans.
Mitchell’s Ocean Club: Remember how we said Cameron Mitchell was a prolific restaurateur? Well here’s more proof. Along with a bevy of other restaurants in Columbus, his Ocean Club is the brand that beget the successful (and now national) Ocean Prime collective, which has locations all across the country. The concept wouldn’t have been so successful if the product wasn’t top-tier, so you know this is something special. Ocean Club has a sushi program with impressive maki rolls and tuna tartare, a custom built shellfish tower, a shellfish Cobb salad and a dizzying variety of seafood entrees. The blackened snapper is a real treat, borrowing inspiration from the South with corn spoon bread and jalapeño tartar sauce. For something a bit lighter, the teriyaki salmon comes with shiitake sticky rice and soy butter sauce. Don’t skip the Chilean sea bass either, because Champagne-truffle sauce is much to lavish to pass up.
