Cameron Mitchell has built his restaurant empire on mastering a variety of dining concepts: the old-school diner, Italian bistro, gastropub and steakhouse, to name a few. Now he's brought a slice of New York City to the Short North with Harvey & Ed's, his updated version of a classic Jewish delicatessen.
The best delis have a sense of family about them—think Russ & Daughters, Katz's Delicatessen or Barney Greengrass in New York City—so Mitchell's restaurant group named its version after a pair of World War II veterans and best friends who shared a love of family and good food: the father and uncle of CMR executives David and Mitch Miller.
Establishing a sense of heritage in the former home of the much-loved Rigsby's Kitchen is no small feat, but Mitchell and his team applied their usual attention to detail in creating a deli with modern touches. The space features polished wooden floors throughout, exposed brick walls and beautiful marble bar tops, all highlighted by muted Kelly green touches. Guests can cozy up for lunch, dinner or weekend brunch, or stop at the front counter to order pastrami, kippered salmon and smoked whitefish by the pound.
Starting with the basics, Mitchell employs his customary hospitality while giving his chefs the leeway to get creative with traditional favorites. Diners seeking an authentic deli experience will find all the boxes checked: rich matzo ball soup, corned beef stacked between slices of rye, smoked salmon, crispy latkes, blintzes and New York-style bagels (supplied by Block's Bagels, a Columbus institution with New York roots).
But Mitchell takes it beyond that. A full bar offers creative cocktails like A Real Mensch with scotch, fresh ginger and honey lemon. Brunch tinkers with hash and eggs featuring schmaltz potatoes and a chocolate babka French toast. Dinner features Bubbe's Meatloaf and Zayde's Brisket Dinner. Just leave yourself time to sip an egg cream and nibble on a black-and-white cookie before you leave.