Mitchell’s flagship to turn 25

Cameron’s American Bistro will be celebrating a milestone.

The flagship store in Linworth that launched Cameron Mitchell’s local chain of restaurants will celebrate its 25th anniversary in a few short weeks.

“Upscale causal is how I would describe the nature of the dining experience,” general manager Keith Moorehead said.

The dinner-only menu offers an unusual pairing: a pork chop and littleneck clams ($29) for a “unique flavor combination,” Moorehead said.

A dry-rubbed chop is pan-seared and finished in the oven. Meanwhile, the chef builds a pan sauce with chicken and clam stocks reduced with garlic, onions, fresh tomatoes and herbs, and mounted with butter for extra richness. A mound of garlic mashed potatoes is served with the dish.

Seared diver scallops ($30) are lightly seasoned, seared and drizzled with a lemoncaper jus. They are accompanied by a smooth potato puree and salad of arugula, artichokes and hearts of palm lightly dressed in a lemon vinaigrette.

A classic dish, a The diver scallops with potato puree at Cameron’s American Bistro What: Cameron’s American Bistro Address: 2185 W. DublinGranville Road Hours: 5 to 10 p.m. Mondays through Thursdays, 5 to 11 p.m. Fridays and Saturdays and 5 to 9 p.m. Sundays Contact: 614-885-3663, www.cameronsamericanbistro.

center-cut filet mignon ($40) is served with Yukon gold scalloped potatoes, sauteed asparagus and compound butter made with Gorgonzola and port wine that melts over the beef and finished with a demi-glace.

Duck is presented two ways on the same dish ($34). Seared breast and confit of leg and thigh are paired with redskin-potato hash, roasted apricot and, for a little bit of tang, sweet

balsamic vinegar.

For an earthy appetizer, consider the house-made gnocchi ($14) paired with wild forest mushrooms in a garlic-sherry-cream reduction and topped with shaved Parmesan and black truffles.

The Meyer lemon gratin ($9) is described as a French-style cheesecake — lighter and airier than its New York cousin — with a caramelized top. It is plated with lemon anglaise, fresh berries and a hazelnut tuile.

Those who have enjoyed the bistro can expect more of the same, he said.

“While it is the same style of dining and warm environment we’ve always known at this location,” he said, “we’re always evolving.”