News Releases

Aventura, FL. – July 29, 2008 – Cameron Mitchell is synonymous with culinary expertise and innovation. The famed restaurateur has repeated his successes in various locales and is now giving South Floridians a taste of the high life with his latest sensation, Ocean Prime.  On August 9th, the modern American supper club will make its debut in the new wing of Aventura Mall and -- as dubbed by its creator as “sexy, sophisticated and fun” -- the new Cameron Mitchell restaurant will be a prime attraction.

“Back in the day a supper club was the place to be. The vibe was hip, the food amazing and everyone had the time of their lives,” said Ocean Prime General Manager Brandon Davis. “It is the big time, and the place to see and be seen. With live piano music, the moment guests enter they’ll feel the electric vibe.”

Featuring the culinary expertise of Executive Chef Tony Dee, Ocean Prime will showcase the finest in fresh seafood, prime ingredients and handcrafted cocktails. From the world class wine list to sumptuous chef compositions such as Chilean Sea Bass with Glazed Carrots in a Champagne Truffle Sauce, everything at Ocean Prime is of the highest quality.

The predominantly seafood menu will entice guests with modern twists to retro “supper club” favorites.  Diners will be able to enjoy reinventions such as White Truffle Caviar Deviled Eggs and “Surf and Turf” with Diver Scallops and Slow-Braised Short Ribs.  Select items pull inspiration from formal French techniques and Asian esthetics to deliver dishes such as the Ginger Salmon with Stir-Fried Snap Peas and Soy Butter Sauce.  The dishes unite the finest coastal and inland ingredients to prepare simple dishes with dramatic plating. 

“Our menu offers a delicate balance between timeless favorites and new classics,” Dee said. “We understand what our guests want and are passionate about stirring up their senses with food that is as visually appealing as it tastes.”

Ocean Prime stands as a trendy oasis for business lunches, cocktails or a night out on the town. In addition to two private dining rooms with seating for up to 32 guests, Ocean Prime features a stylish outdoor terrace and piano bar.  The restaurant boasts state-of-the-art lighting, granite bar tops and a bustling cocktail lounge. Sheer, amber-toned drapes embellish the high ceilings with a contemporary style and the warm tan finishes and rich woods are all designed to add to the restaurant’s energetic ambiance.

Guests may enjoy lunch at the restaurant seven days a week from 11:30 a.m. to 4:00 p.m. Ocean Prime will serve dinner Monday through Thursday from 4:00 p.m. to 10:00 p.m., Friday and Saturday from 4:00 p.m. to 11:00 p.m. and Sunday from 4:00 p.m. to 9:00 p.m. Reservations may be made online at www.cameronmitchell.com, or by calling the restaurant at (305) 931-5400.  For more information, please visit www.ocean-prime.com.

Troy, Mich. – July 3, 2008 – Metro Detroiters love Ocean Prime and they’ve proven it by making the grand opening of the modern American supper club the busiest ever in the history of Cameron Mitchell Restaurants.

“We knew we had a superb location and that Ocean Prime was a perfect fit for Metro Detroit,” said Cameron Mitchell, president and founder of Cameron Mitchell Restaurants. “"Ocean Prime has created an atmosphere which allows our guests to forget about the economy and to come in and have a big night out."

Ocean Prime has the numbers to prove it. So far sales are 25 percent higher than initial projections and it appears as though the restaurant will continue doing great business – as there is a high demand for dinner reservations.

“Guests are familiar with the extraordinary food, genuine hospitality and unique atmosphere they find at Cameron Mitchell Restaurants; they can’t wait to try Ocean Prime,” said Steve Singleton, Ocean Prime general manager. “With our patio terrace, bar and inviting outdoor fireplace, guests can feel the energy of Ocean Prime before they even set foot in the door. Couple that with live piano music in the bar and a chef driven menu featuring prime seafood and you’ve got something people don’t want to miss – no matter what the economic outlook is.”

Popular menu items so far include the Chilean Sea Bass with Glazed Carrots and a Champagne Truffle Sauce, the Salt N Pepper Tuna with Forest Mushrooms and a Green Peppercorn Sauce and the chef’s feature, Ritz Cracker Crusted Walleye with wilted spinach and herb beurre blanc. Partner those with any of the eight potato dishes, like the Jalapeno Au Gratin, or one of the classic supper club “accessory” items such as Candied Yams with Marshmallow Brulee and you can’t go wrong, Singleton says.

Guests may enjoy lunch at the restaurant Monday through Friday from 11:30 a.m. until 4:00 p.m. Ocean Prime will serve dinner Monday through Thursday from 4:00 p.m. until 10:00 p.m., Friday and Saturday from 4:00 p.m. until 11:00 p.m. and Sunday from 4:00 p.m. until 9:00 p.m. Reservations may be made online by visiting www.cameronmitchell.com or by calling the restaurant at (248) 458-0500.

Central Ohio seafood concept Mitchell’s Ocean Club to be called “Ocean Prime” in new markets

COLUMBUS, Ohio, June 10, 2008 – Cameron Mitchell Restaurants (CMR) has selected a new name for its Mitchell’s Ocean Club concept – Ocean Prime – just in time for the launch of five new restaurants in 2008.  The highly successful “modern American supper club” concept opened this week in suburban Detroit; four additional Ocean Prime locations will open in the fall and winter of 2008 in Florida and Arizona. 

Ocean Prime, which launched as Mitchell’s Ocean Club concept in Columbus, Ohio, redefines the great dining traditions of sophisticated supper clubs of the past.  The name reflects the prime seafood, as well as the prime dining experience and will be used for all restaurants located outside of central Ohio.

“We are ready to grow the concept, and to introduce it in other markets with a name that is worthy of the prime seafood that the restaurant offers,” said Cameron Mitchell, president and founder of CMR.  “Our commitment to providing the highest quality seafood, and handcrafted cocktails in a sexy and sophisticated atmosphere will be an important addition to the fine dining landscapes in these new markets.”

All Ocean Prime locations will highlight elements of a supper club, reflected in the warm tan finishes and rich woods – all combined with contemporary styled sheer drapery, state-of-the-art lighting and granite bar tops.  The restaurants also will feature private dining rooms, a cocktail lounge with a fireplace and a piano bar with live music.

All locations will feature a beautiful wine tower that will hold more than 2,000 bottles from Ocean Prime’s world-class wine list.  Cocktails made from the freshest ingredients will be handcrafted daily by the restaurant’s cocktail chef.

“There will be an energy in every Ocean Prime restaurant that our guests will appreciate.  Ocean Prime will be the place to see and be seen,” said Mitchell.  “Our commitment is to deliver unsurpassed service, seafood and cocktails in surroundings that will make Ocean Prime a dining destination.”

The chef-driven menu is designed to bring modern twists to traditional supper club favorites.  Diners will be able to enjoy classics such as Aged Wisconsin Cheddar Fondue, White Truffle Caviar Deviled Eggs and Classic Oysters Rockefeller, as well as modern dishes like the Asian-French inspired Salt N Pepper Tuna with forest mushrooms and green peppercorn sauce.  On the dessert menu, the supper club staple, Baked Alaska, takes its place alongside a rich Peanut Butter Pie dipped in a decadent bittersweet chocolate ganache.

In addition to Mitchell’s Ocean Club in Columbus, Ohio, the first Ocean Prime restaurant opened in Troy, Mich. on June 4, 2008.  Restaurants are scheduled to open in the fall in Scottsdale, Ariz. at City North; Miami, Fla. at Aventura Mall and Orlando, Fla. at The Rialto.  A restaurant also is scheduled to open in Tampa, Fla. at International Plaza in winter 2008.

Cameron Mitchell Restaurants (CMR) has selected a new name for its Mitchell’s Ocean Club concept – Ocean Prime – just in time for the launch of five new restaurants in 2008.  The highly successful “modern American supper club” concept opened this week in suburban Detroit; four additional Ocean Prime locations will open in the fall and winter of 2008 in Florida and Arizona.

Cameron Mitchell Restaurants LLC operates 11 restaurants under seven different concepts in Columbus, Ohio; Louisville, Ky. and Troy, Mich. Concepts include Cameron's American Bistro, Cap City Fine Diner & Bar, Martini Italian Bistro, M, Molly Woo's Asian Bistro, Marcella’s, Ocean Prime (a.k.a. Mitchell’s Ocean Club) and Cameron Mitchell Catering Company. The company plans to open four Ocean Prime locations in 2008 (Scottsdale, Ariz. and Miami, Tampa and Orlando, Fla.). For more information on Cameron Mitchell Restaurants, visit www.cameronmitchell.com.

Troy, Mich. – May 22, 2008 – Cameron Mitchell has done it again. The famed restaurateur is giving Metro Detroiters a new place to step into the high life June 4 as Ocean Prime, the modern American supper club, makes its debut in Troy. Dubbed by its creator as “sexy, sophisticated and fun,” this new Cameron Mitchell restaurant will be a prime attraction.

“Back in the day a supper club was the place to be. The vibe was hip, the food amazing and everyone had the time of their lives. At Ocean Prime, we’ve redefined this great dining tradition,” said Ocean Prime General Manager Steve Singleton. “It is the big time, and the place to see and be seen. With live piano music, the moment guests enter they’ll feel the electric vibe. Ocean Prime will become everyone’s new favorite place.”

Featuring the culinary expertise of Executive Chef Jeff Lindemeyer, Ocean Prime, located at the corner of Big Beaver & Coolidge Highway in Troy, will showcase the finest in fresh seafood, handcrafted cocktails and world-class wines. And “prime” says it all. From the world class wine list to the sumptuous chef compositions, everything at Ocean Prime is of the highest quality.

“Our menu offers a delicate balance between traditional and inventive new classics,” Lindemeyer said. “We understand what our guests want and are passionate about preparing it for them.”

The chef driven menu was designed to bring modern twists to retro “supper club” favorites. Diners will be able to enjoy classics such as Aged Wisconsin Cheddar Fondue, White Truffle Caviar, Deviled Eggs and Classic Oysters Rockefeller as well as modern dishes like the Asian-French inspired Salt N Pepper Tuna with Forest Mushrooms and Green Peppercorn Sauce. On the dessert menu, the supper club staple, Baked Alaska, takes its place alongside a rustic Georgia Peaches and Cream, and a rich Peanut Butter Pie dipped in a decadent bittersweet chocolate ganache.

Ocean Prime was designed to make a sophisticated yet fun impression on guests, whether inside or out. In addition to three private dining rooms with seating for up to 60 guests, Ocean Prime features a beautiful outdoor patio terrace and bar, complete with a fireplace. The retro elements of a supper club, reflected in the warm tan finishes and rich woods – all combined with contemporary styled sheer drapery, state-of-the-art lighting and granite bar tops – were designed to add to the warm energy of the restaurant.

Guests may enjoy lunch at the restaurant Monday through Friday from 11:30 a.m. until 4:00 p.m. Ocean Prime will serve dinner Monday through Thursday from 4:00 p.m. until 10:00 p.m., Friday and Saturday from 4:00 p.m. until 11:00 p.m. and Sunday from 4:00 p.m. until 9:00 p.m. Reservations may be made online at www.cameronmitchell.com, or by calling the restaurant at (248) 458-0500.

Ocean Prime, the exciting new Troy-based modern American supper club, recently named Steve Singleton as general manager and Jeff Lindemeyer as executive chef. Ocean Prime will open its doors on June 4.

The duo is excited to bring the high life to Metro Detroit.

”We are thrilled that Ocean Prime will be led by Steve Singleton and Jeff Lindemeyer. They both have a sincere passion for this restaurant, and want to provide guests with a very memorable experience,” said Cameron Mitchell, president and founder of Cameron Mitchell Restaurants. “Together, their expertise and leadership will make Ocean Prime the premiere destination for exceptional food and first-class service in an inviting and welcoming environment that embraces high rollers and everyday people alike.”

 “My passion is for prime food and wine, that’s why I’m so excited to be a part of this modern and innovative take on the American supper club.” said Singleton. “Back in the day a supper club was the place to be. The vibe was hip, the food amazing and everyone had the time of their lives. At Ocean Prime, we’ve redefined this great dining tradition.”

Singleton is responsible for hiring and training individuals to become the very best associates they can be. It isn’t a role the general manager takes lightly; he is well-invested in the growth of their careers as well. In addition to successfully managing associates, he is also in charge of operations and administration of the restaurant.

Singleton’s enthusiasm for the Cameron Mitchell brand and commitment to the success of its endeavors has been recognized. He has been nominated twice for Cameron Mitchell Restaurants’ General Manager of the Year Award. 

Singleton continues to share his expertise and zeal for the industry with the community. He has served on the Lansing Community College Hospitality Board and is a member of the Troy Chamber of Commerce.

Executive Chef Lindemeyer has been a part of the Cameron Mitchell family for eight years. A graduate of the Pennsylvania Culinary Institute, he began his career with the company during a four month externship at Mitchell’s Steakhouse in Columbus. That initial taste of culinary expertise and the unrivaled business culture, led him to accept a position as a line cook. He later moved up through the ranks in the kitchen by learning all of the stations and held various positions including lead trainer, supervisor and sous chef.

By 2004, Lindemeyer was promoted to the role he had always envisioned for himself – executive chef. He then moved to Michigan to open the highly successful Cameron’s Steakhouse in Birmingham.

As executive chef, Lindemeyer is the logistical and creative force behind menu planning, menu development, training and teaching in the heart of the restaurant. His passion and vision for the culinary arts and sharing that art with other associates has earned him the Cameron Mitchell Executive Chef of the Year Award.

“I have my hand in everything,” Lindemeyer said. “Basically, my role is to assure top-quality and perfection in our restaurant and make Ocean Prime everyone’s new favorite place.”