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First Look: The Avenue Steak Tavern in Grandview Heights

Rebecca Wagner Rebecca Wagner First Look: The Avenue Steak Tavern in Grandview HeightsPhoto by Rebecca Wagner.
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Cameron Mitchell’s latest concept — The Avenue Steak Tavern — is on the cusp of completion. The 1307 Grandview Avenue restaurant will open it’s doors next Monday, February 1st.

The 4,850 square-foot restaurant, a former Panera Bread, seats 100 in the dining room, 35 at the bar, and an additional 24 on the street-facing sidewalk patio.

The atmosphere is approachable and comfortable, in a classic 1920’s-tavern setting that features red booths and dusky lighting. Cover art from editions of The New Yorker and framed black and white photography decorate the walls. Window pane glass allows a quick glance back to the kitchen, while accordion windows up front will open in warm weather.

They aim to become a go-to neighborhood spot, mindful that they’re on Grandview Avenue in the midst of a recent flurry of development.

“It’s creating value for the neighborhood, and becoming that restaurant we’ve always wanted it to be,” said Executive Chef Jeff Lindemeyer, who formerly worked at the recently-renovated Cameron’s American Bistro. Lindemeyer has been with CMR for 16 years.

The cocktail menu features original recipe pre-prohibition drinks, and a selection named after the five boroughs of New York City. The wine list features around 100 bottles of wine, with around thirty offered by the glass.

The classically-inspired steakhouse menu includes steaks, seafood, and a selection of specialty entrees. The price point varies; sandwiches will run you $12 – $13, while the priciest cut of steak, the porterhouse, sits at $48. Their fish and meat will come in daily, with Michael’s Meats providing a majority of the meat menu. Their seafood has been out of the water for 36 hours when received.

The appetizer list features typical steakhouse selections, like shrimp cocktail, oysters rockefeller, and house-made french onion soup. Pastrami for the pastrami sandwich will be made in-house, with bread from Dan the Baker. A hot chicken sandwich will also be available, made with giant biscuits.  Classic desserts include cheesecake with cherry sauce, creme brulee, and a hot fudge sundae.

Initially, they have no plans to switch up the menu seasonally, but that may change. The Avenue will be open Monday – Thursday 4 – 10 p.m., Friday and Saturday 4 – 11 p.m., and Sunday 4 – 9 p.m.

For more information, visit www.theavenuesteaktavern.com.

Photos by Rebecca Wagner.






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