Mitchell's Steakhouse

The story

Crafted with passion, served with love

The Modern American Steakhouse in Columbus

Mitchell's Steakhouse has built a clear identity across its two Columbus locations: hand-selected prime steaks aged to perfection, house-made sides that go well beyond the expected, and a wine program serious enough to earn the Wine Spectator Award of Excellence. That last distinction is not incidental — a list of 200 labels from the world's finest vineyards takes genuine curation, and it shows in every pour.

Prime Cuts and a Menu That Earns Its Depth

The steakhouse menu anchors on the classics done right. The dinner lineup runs from a 10 oz Filet Mignon and a 14 oz Prime Ribeye to a 32 oz Tomahawk Bone-In Ribeye and a Westholme Wagyu New York Strip — Australian beef graded BMS7, noted for its superior marbling. Steaks can be finished with bone marrow butter, truffle butter, béarnaise, or Oscar style with lump crab. Beyond the cuts, the kitchen reaches further: an Iced Seafood Tower with king crab legs, lobster, and freshly shucked oysters; Wagyu Carpaccio with horseradish cream and smoked salt; Pepper Pot Calamari; and even a Spicy Tuna Roll with serrano peppers and tobiko. Lunch brings its own focused menu — Prime Steak Frites with chimichurri, a Lunch Filet Oscar, and a Prime New York Dip with gruyère and natural jus.

Atmosphere and Standards

The room is designed around what the restaurant calls "comfortable elegance" — softly lit leathers and woods, servers trained in fine dining who guide guests through the menu with genuine hospitality. An upscale dress code is enforced, reflecting the tone Mitchell's sets for the entire experience. The Polaris location is led by General Manager Brian Peters and Executive Chef Michael DeHaven.

Wine Dinners and Private Events

The wine program extends well beyond the list itself. Mitchell's hosts a regular calendar of ticketed wine dinners — multi-course evenings paired with bottles from producers like Duckhorn, Caymus Vineyards, The Prisoner, Stags' Leap Winery, and Frank Family Vineyards. Private dining and off-site catering round out the offering, making this steakhouse a natural choice for events that call for something more considered than a standard restaurant buyout.