First Look: Harvey & Ed’s
Harvey & Ed’s, the new delicatessen-inspired restaurant out of Cameron Mitchell Restaurants, is nearing its grand opening in the Short North. Named for CMR President David Miller’s uncle and father, Harvey & Ed’s goes back to his familial roots with modern twists on classic deli dishes. It’ll open to the public on Tuesday, June 12.
The restaurant and bar occupies more than 4,000 square feet at 698 N. High St. The deli itself sits at the entrance and offers a variety of proteins by the quarter-pound and pound, including pastrami, corned beef, gravlax, herring, chopped liver, kippered salmon, and about a dozen others.
Fish is all over the main menu, which is available at lunch, dinner, and weekend brunch. Guests can find a variety of sharable cured fish platters served with Block’s Bagels, cream cheese, and veggies; “noshes,” such as latke royale, hot reuben dip, creamed herring and knish; soups, like matzo ball and smoked whitefish chowder; sandwiches, including a “to-die-for burger” with hot pastrami and the option to add egg and a spare patty; and mains, which include roasted halibut, seared seabags, pomegranate braised lamb and knoblewurst. A handful of salads and sweets round out the offerings.
Each item is deli-inspired and based on the experiences of Executive Chef Jonathan Basch, General Manager Jill Armstrong, and the CMR executive team, who traveled and dined at delis in New York and Philadelphia.
It’s all set in a homey space accented with light wood paneling, brick, retro wallpaper and tarnished brass. Also showcased are some of Miller’s family photos, a mural of Harvey and Ed, and other classic deli images.
For more information, visit harveyandeds.com.