Mitchell eyes Short North sit- down deli

Cameron Mitchell’s next concept in the Short North, where he has four other restaurants, isn’t exactly chopped liver, but that will be on the menu.

The former Rigsby’s space at 689 N. High St. will become Harvey & Ed’s, a full-service, sit-down delicatessen featuring a carryout counter and a bar. The menu will span the deli experience, from classic sliced-meat sandwiches to smoked salmon on bagels, to, yes, chopped liver.

“It’s going to be a fun concept for us,” said David Miller, president of Cameron Mitchell Restaurants.

“It will have those familiar items and some unique ones. We’re just beginning menu development.”

There’s a reason for the choice of deli as a new concept. Miller and Cameron Mitchell travel a lot — the company’s Ocean Prime concept has locations in Los Angeles, New York, Boston, Dallas and other cities — and while on the road, they like to eat in delis.

“It will be influenced by the many, many delis we have eaten in over

the years,” Miller said.

It also will have a hint of Harvey and Ed, Miller’s uncle and father, who really enjoyed a good delicatessen, Miller said.

The concept probably has a future in the Short North, said Bob Welcher, president of Restaurant Consultants Inc.

“It’s a good idea and a good location,” Welcher said. “There is nothing else like it around there.”

The concept of a sitdown, full-service deli might take some getting used to in Columbus, Welcher said, but Mitchell doesn’t often

swing and miss.

“They really are sharp operators,” he said, “and they do their homework.”

Mitchell announced in April that he had plans for the former Rigsby’s space, but he did not disclose the concept at that time beyond saying it would be something entirely new.

This will be CMR’s 14th concept, all of which have at least one location in central Ohio. (Marcella’s and Cap City Diner have two). Another new concept is slated for the building under construction at 711 N. High St.

“We have a lot of ideas,” Miller said. “Part of our DNA is creating new concepts and thinking about what is next.”

Although the menu is in development, Miller highlighted a few certainties, such as matzo ball soup, potato latkes and — a favorite of the two men — creamed herring.

“Every now and then, creamed herring appears on the menu at one of the restaurants just as a nod to us; then it disappears” Miller said. “At this one, it is going to stay.”