Butcher & Rose

The story

Crafted with passion, served with love

Power and Elegance on Broad Street

Butcher & Rose occupies a prominent address at 155 E. Broad Street in downtown Columbus, brought to life by Cameron Mitchell Restaurants. The concept is built around a deliberate tension — what the restaurant itself calls "a paradoxical union between power and elegance; craft and creativity." The result is a steakhouse that takes its craft seriously without taking itself too seriously, threading a modern, playful sensibility through an otherwise refined setting.

The Kitchen and the Room

Executive Chef Wayne Schumaker brings more than two decades of professional culinary experience to the role, including years at steakhouse institutions before joining the Cameron Mitchell family in 2004. He grew up on a fruit farm, trained at the Oregon Culinary Institute, and spent time in Chicago and Las Vegas before settling into the Columbus restaurant scene — a background that informs both his technical rigor and his genuine enthusiasm for teaching. His guiding philosophy: surround yourself with people who have passion for great food and genuine hospitality.

General Manager Laurie Kniess, a Cameron Mitchell veteran since 2013, sets the tone on the floor. Named both Dining Room Manager of the Year (2016) and General Manager of the Year (2018) within the group, she brings a quietly infectious positivity to the operation. Her goal is straightforward — every guest leaves with a memorable experience.

The dining room itself balances beauty with brawn: booths, a well-appointed bar, and side rooms that shift the atmosphere depending on the occasion.

The Butcher's Selection and Beyond

The menu takes traditional steakhouse favorites and reframes them with unexpected, modern presentations. The prized Butcher's Selection spotlights individual cuts prepared simply, letting the natural character of each piece of beef speak clearly. Alongside the steaks, dishes like a lobster roll, marinated wagyu hanger steak, and blackened salmon salad signal that this is a steakhouse with genuine range — the seafood and broader menu deserve equal attention.

A Beverage Program Worth the Recognition

The bar program matches the kitchen's ambition. Signature cocktails include The Butcher — wagyu-washed Maker's Mark with demerara and smoked cinnamon — and The Rose, a lighter, fruit-forward pour with Ketel One Grapefruit & Rose and spiced cranberry. Non-alcoholic "Fauxtails" are crafted with the same care. For Champagne moments, the restaurant offers Essentiel by Cameron Mitchell, an exclusive blend developed in collaboration with Piper-Heidsieck.

The wine list earned Butcher & Rose a Wine Spectator Best of Award of Excellence in 2025 — recognition that reflects genuine depth and curation. The cellar spans vintage Champagne houses (Krug, Dom Pérignon, Louis Roederer Cristal), serious Burgundy and Chablis, Napa Cabernets from Far Niente to Caymus, and a well-considered selection of Italian bottles including Antinori's Super Tuscan from Bolgheri. The by-the-glass program, anchored by a dedicated "Butcher's Reserve Pours" section, gives every table access to the list's upper tier.

Dress the Part

Butcher & Rose asks guests to arrive in attire that matches the room — polished and considered. Admittance is at the discretion of management, a standard that underscores the restaurant's commitment to a consistent, elevated atmosphere for everyone inside.