Like sashimi or carpaccio, some reviews are better when they’re fresh and raw. Below are some of the wonderful things that have been said about us in the media. View some of the honors bestowed upon Marcella's in our Awards section. In addition, click here to see what some of our other guests have to say about us. Have your own comments to share? Let's hear them!
Media Reviews for Marcella's:
Cameron Mitchell does Tuscany in Columbus with the opening of small-plates-centric Marcella’s
BENVENUTO, OHIO: Cameron Mitchell, president of Columbus, Ohio-based Cameron Mitchell Restaurants, modeled Marcella’s after the family-run restaurants he and his family enjoy in Tuscany. “You step off the sidewalk and you’re in Europe,” he says. “It’s got a little romance attached to it.” Closely spaced tables and long banquettes add to a convivial atmosphere.
SHARE THE LOVE: Eschewing the Stateside interpretation of Italian as “big huge plates” of sauced-up food, Marcella’s focuses on simple preparations of shareable dishes and favorite Tuscan entrées. Apple and truffle honey balance pecorino’s pungent profile in a hot small plate that suggests an Italian spin on queso fundido. A braised lamb shank, at $18, is complimented by white-bean ragù and house-made pancetta.
HOME SWEET HOME: Smaller in size than Cameron Mitchell’s other concepts, Marcella’s already is No. 1 in sales per square foot.
Second Marcella's to open near Polaris; other cities may be next
Marcella Libertini, an Italian chef for whom Marcella's is named, relaxes with restaurateur Cameron Mitchell at Marcella's in the Short North. Mitchell is seeking new sites for the family-style concept in Chicago, Miami, New York and Charlotte, N.C.
Marcella Libertini flew to Columbus from her home in Tuscany to visit the Short North dining spot that restaurateur Cameron Mitchell named after her. Soon, there will be two Marcella's, with the possibility of more to come.
Mitchell announced yesterday that he'll close the Martini Italian Bistro, 1319 Polaris Parkway, on Oct. 29 and reopen it as a Marcella's Ristorante on Dec. 5.
The transformation from an intimate, white-tablecloth restaurant to a boisterous, family-style concept will cost about $400,000, Mitchell said.
"But we were going to have to remodel at this time anyway, and so we decided to try Marcella's in a suburban setting."
Mitchell already is actively seeking sites for Marcella's in Chicago, Miami, New York and Charlotte, N.C.
"This isn't about Martini's," Mitchell said. Although there soon will be only two left of that concept, the restaurant on N. High Street has had its best year yet.
Instead, he said, his goal is to give more people a chance to enjoy the pizza and pasta that Libertini, his "favorite Italian cook," has made for him when he and his family have visited Tuscany. Libertini is a house manager and chef for villas in the Val d'Orcia region.
"I always had a dream to come to America," Libertini said yesterday from Marcella's, 615 N. High St.
Libertini flew first to New York -- it was her first time on a plane -- and stayed a few nights before coming to Columbus. Through her friend and interpreter, John Bird, she said, "Columbus is so much nicer a place than New York, with its busyness and bustling. This is so much more like home."
She said she was pleased to have a restaurant named after her and noted how large Marcella's is, even though it's among Mitchell's smallest restaurants at about 5,000 square feet.
Mitchell, chief executive of Cameron Mitchell Restaurants, said that Mitchell's Ocean Club is doing "fantastic," and will be adding restaurants soon in Detroit and Scottsdale, Ariz., for sure and perhaps in Miami and Orlando, Fla.
Mitchell's Fish Market restaurants will be opening soon in Jacksonville, Fla., and Stamford, Conn. Mitchell said that he still is looking to sell the chain.
Cameron Mitchell’s newest offering- Marcella’s, in the Short North- feels like a brasserie in Paris with its dark wood and white tiles. Its well-executed dishes, however, are strictly Italian, representing most of the country’s regions. Mix in a good wine list and excellent service, and the Columbus-based chain may have its biggest hit yet. Marcella’s deserves four stars.
According to the restaurant’s website, this is a place “where plates are passed and flavors shared.” True indeed. It encourages sharing, not just with the folks at your table, but perhaps even with those squeezed in around you. On all of my visits, the restaurant was bustling (in one case, four deep at the bar on a Tuesday night). Mitchell and his team have knack for figuring out how to attract crowds.
This menu is designed for sampling, with food served in small to modest portions. You might begin with a plate of assorted olives and/or a cheese plate. The salty aged provolone was particularly nice and would pair well with one of the four sparkling wines offered (all of which had some sweetness). This “salumi” offerings included bresaola, which was salty, a bit gamy and delicious, and, of course, prosciutto di Parma, which was sliced thin.
Cold small plates included a tasty carpaccio, with slices of raw beef tenderloin served atop shaved celery and arugula dressed with a touch of oil and vinegar; the two accompanying ricotta pancakes- small, warm- were a nice touch. Prosciutto and melon also was worthy of attention, especially now since good ripe melon is available. I wasn’t thrilled with the insalata caprese because the grape tomatoes had been chilled, which significantly detracted from both the taste and the texture.
My favorite of the small cold plates, though, was Giardiniera Romana, a mix of pickled celery, carrots, cauliflower and red pepper. On two samplings, this pickle was spot on, with the vegetables maintaining all of their raw flavor.
Hot small plates included a good-sized platter of fried calamari topped with shaved Parmesan and served with two sauces (roasted garlic mayonnaise and a plain tomato). The calamari were practically greaseless, a sign of expert frying. The roasted Parmesan crusted onions were tasty. Of the four salads on the menu, I tried the arugula, which was simply dressed (not too vinegary) and delicious.
There is an extensive pizza menu. Although the thin, but slightly chewy crust was a touch too salty, I highly recommend the Margherita pizza, which is prepared here as well as anywhere- at least in the U.S.- with fresh tomatoes, buffalo mozzarella and bits of green basil. I also sampled the tasty sausage pizza, which was served gratis at the bar while I was waiting on a table; it was topped with crumbled sausage and flavored with fennel, banana peppers, onions and tomatoes.
As for the pasta offerings, I thought the lasagna Bolognese, served in a hefty rectangle, was a bit on the heavy side, but found two others that I enjoyed. One was the spaghetti ala carbonara; a coddled but basically raw egg was stirred into the hot noodles to cook it, creating a sticky and rich mixture. The other was linguine and clams, which was brothy rather than creamy.
Among the more substantial plates, that same vegetable pickle served as a fine accompaniment to the flattened chicken breast that was coated with bread crumbs, sautéed and served with a buttery lemon sauce in a nice dish called Chicken Giardiniera. Braised lamb shank came on stewed white beans, which were firm and delicious. But the lamb (a bit dry) seemed to have been cooked at too high a temperature.
The wine list is all Italian- one of the few in town. High-quality Italian wines generally are less expensive than their French or U.S. counterparts, and Marcella’s has 50 well-chosen and excellent selections available by the bottle, half bottle or quartino (a quarter of a liter).
If you want something sweet, I suggest the combination of gelato and coolies. The chocolate gelato was good, and the pine nut coolie- paired with chocolate and pistachio biscotti- was delicious. Also worthy of attention was Cherry Crustada, featuring cherries on a thing pastry crusty and served with vanilla gelato. I was happy, though, with cheese and a good wine for dessert.
Speaking of happy, it’s hard not to be happy after eating at Marcella’s.
Walking down High Street, you may suddenly be drawn in by Marcella's open-air seating. Unlike the usual patio, at Marcella's the huge windows just open up to let the restaurant and the sidewalk seemingly become one. Someone passing by might just be able to reach in and steel a glass of wine right off your table.
Inside is a fun, casual, comfortable atmosphere, enhanced by exposed brick on one wall coupled with wood on the back bar. Then there's the Italian flavor in the decor. The fresh fruit hanging in baskets at the bar provides more than just an excellent ingredient for cocktails; it helps give Marcella's an Italian mercato feel.
In front of the kitchen is the salumeria, where the Berkel fly wheel slicer provides patrons with paper-thin slices of Italian meats. A large party table is situated right in front so guests can feel like part of the action. One final touch is the cappuccino machine, a must-have for any Italian-style bar.
"Our bartenders are not just mixologists, they are baristas," assistant general manager Jenn Rossi said.
The booze
Marcella's all-Italian wine list has around 50 labels, organized by body. Everything is available in three carafe sizes: Quartino, a little more than a glass; mezzolitro, a half bottle; or litro, a full bottle. Purists, no worries; all the wines are still presented. Many regions are represented and several of the quartini are only $5. Some of the country's finest wines also make the list, including Barbaresco, Bolgheri, Barolo and Brunelo di Montalcino. In true Italian countryside style, all wines are served in a tumbler.
For the cocktail lover, Marcella's has many unique concoctions, as well as a few standards. The most popular drink is the citrus white sangria ($5/glass, $20/litro), but they also offer a Primitivo red variety.
Fun twists on classic cocktails are another option, such as the bittersweet Grapefruit Negroni ($9) made with Bombay gin, Campari, sweet vermouth, fresh grapefruit juice and tonic. If you are in the mood for something a little more contemporary, the Kiwi Crush ($9) should do the trick, with Belvedere Cytrus vodka, Cointreau, Midori and fresh kiwi puree.
The Food
Marcella's offers a few larger items, but its menu is heavier with small plates, pizzas and pastas, which are great for sharing as a meal or a bar snack. The Sicilian pizza ($9) with capacola, salami, meatballs and Asiago is, as Rossi described it, "a meat eater's delight. The veal meatball with ricotta cheese melts in your mouth."
The meatball is also available by itself ($7) or served with fettucine ($10). Another popular dish is the pesto shrimp pizza ($10), made with roasted tomatoes and goat cheese.
A large selection of olives ($3), formaggi (3 for $10, 5 for $14) and salumi ($4) is a good place to start your small-plate adventure (the last two are cheese and deli meat, if you don't speak Italian). Several cold and hot small plates ($4 to $7) are also offered. The fritto misto with calamari, roasted garlic aioli and lemon is quite popular and the melted pecorino cheese is shipped in from Italy just for Marcella's.
Want someplace fun to grab some good Italian food anytime of night? Try Marcella’s, the newest member of the Cameron Mitchell Restaurants family. Reminiscent of an Italian café, the restaurant opened its doors this spring in the Short North. Floor-to-ceiling windows adjacent to the bar area are removed in fair weather for an open-air feel. A brick accent wall, aged wood floors, clean white tile, and an orange pressed tin ceiling add to the Old World feel. The dining room is separated from the kitchen by a mock salumeria – with meats and cheeses displayed in deli cases.
Complementing the décor, the mood at Marcella’s is relaxed and convivial – perfect for the Short North. Dish towels serve as napkins and maps of Italy are printed on the paper place-settings. Selections from Marcella’s all-Italian wine list are served either by the glass-size (quartino), half-bottle (mezzalitro), or bottle-size (litro) carafes. Rather than stemware, the wine is then poured into quaint tumblers, sending the message that atmosphere is more familial than formal.
The focus at Marcella’s is on sharing and service. Small plates are stacked in the center of each table so that patrons can share appetizers, pizzas, and entrees as well. Assistant General Manager Jenn Rossi tells me that she’s even seen guests passing plates between tables, making new friends as they enjoy dinner. Dining Room Manager Chrissy Pannunzio and the wait staff provide service that is just the right mix of attentive and fun. For appetizers, Marcella’s offers cold and hot small plates. Start with the Shaved Prosciutto and Ripe Melon ($4), or the Calamari ($7), which comes with both marinara and a wonderful creamy roasted garlic aioli. The pizzas feature tasty toppings and some of the freshest-tasting crust I’ve ever had. Try the classic Four Cheese, or the lovely Margherita, with tomato, mozzarella, and basil ($9 each). Even better yet is the fantastic Pesto Shrimp Pizza, with roasted tomato and tangy goat cheese ($10).
Marcella’s offers half a dozen Pasta dishes in manageable servings ($10 each). The traditional Capellini al Pomodoro, with fruity blistered tomatoes, basil, and garlic, is delicious, and even better when you add chicken or shrimp. There’s also a spicy Penne alla Arrabiata, and the Ravioli Mezzaluna, stuffed with rich goat cheese and topped with smoky Italian bacon. Or, you can select a nice entree, like Seared Salmon ($15) with glazed carrots and arugula vinaigrette, or the Skirt Steak ($17) with sea salt potatoes and gremolata butter. The Chicken Giardiniera ($12) is also quite flavorful – crispy pan-seared chicken in a lemony broth, topped with pickled carrots, cauliflower, red pepper, and celery. You really can’t make a bad choice for dessert ($5). The Profiteroles is a lot of fun to share – pistachio, chocolate, and honey vanilla gelato, each sandwiched in a miniature puff pastry and doused
with warm chocolate ganache. The thoroughly excellent Cherry Crustada is a must-try, with a buttery almond crumble and honey vanilla gelato. And the Double Chocolate Torte, topped with chopped pistachios, is so deliciously rich, it just might make you swear out loud. Marcella’s certainly makes its point: a restaurant doesn’t have to be rigid or stuffy
to serve good food. What’s also great about Mr. Mitchell’s latest venture is that you can drop in for a thoroughly enjoyable appetizer, dinner, and a dessert, yet not be so
stuffed that you’ll have to be wheel-barrowed out to the valet.
Cameron Mitchell has been the reigning Master of the Meatloaf since his Cap City Diner first came on the scene. Now, it’s time to give the meatloaf maven a new title: King of the Meatball.
Yes, indeed, the meatballs at Mitchell’s newest project, Marcella’s (615 N. High St.) are good—sinfully good. But the Short North stop aims to be more than a meatball joint. It’s a Ristorante Pizzeria Wine Bar, and that makes Marcella’s the pinnacle of appropriateness for the restaurateur’s empire.
Mitchell’s joints, even the upscale ones, have a reputation for loud ambient cacophony. Love it or hate it, it’s his unapologetic signature. But thankfully, mayhem happens to be perfectly suited for Marcella’s.
It’s a big, hip, tight-seated stop, where the vino and vittles practically pour from the kitchen. Here, however, there’s less of an element of performance in the attentive service as the team of bustling servers drops off an endless parade of eats.
It’s entirely possible to dine conventionally—with an appetizer, than a salad, then an entrée—but the right way to dine at Marcella’s involves ordering a thoughtless mass of concoctions and sharing whatever the kitchen brings.
With this guiding credo, enter the Meatball ($10). It’s achingly tender, with a warm wonderfulness that literally dissolves in your mouth. The masterpiece sits atop a worthy plate of fettucine, drenched in alfredo, surrounded by a tidy ring of sweet marinara and something the menu calls “torn bread crumb” which are chunks of oily bread to sop up residual sauce.
The saffron-tinged Rissoto ($11) is another are of competence. There’s a rich decadence in texture and flavor that teams nicely with simple (and comparatively austere) shrimp.
On the greener side of things, Marcella’s makes a handful of salads, including a particularly interesting offering called Tre Colore ($6). Bitter wisps of greens are set off with golden beets, radicchio and a few crumbles of gorgonzola. For those weary of the trend of sugary fruits in salad, this one’s for you. Even the dressing is without a hint of sweetness.
The Formaggi ($14) plate seems to be a big seller—and what’s not to like about a giant plate of cheese? It’s a flavor tour of the range fermented milk, from a familiar buffalo mozzarella to an aggressive aged goat cheese. This one’s built for sharing and for conversation.
If sharing appetizers doesn’t appeal to you and if an entrée is an absolute must have in your dining experience, Marcella’s is equipped to meet your needs. The Skirt Steak ($17) is abut as meat-and-potatoes—literally—as it gets, and the steak is suitably savory and tender.
So Marcella’s certainly makes the cut as a Ristorante and a Pizzeria. As for its qualifications as Wine Bar: Yep, there’s wine, and it’s sold by the cutesy-named quartino, mezzolitro and litro.
The wine menu categorizes its beverages according to descriptors, so the “fruity whites” are separated from the “rich whites” (pun duly noted and deferred). Wine fans accustomed to quiet, thoughtful beverage debates are ill-suited as Marcella’s customers since the place is too loud and too crazy for any profoundly academic discussions. On the other hand, decadent souls who enjoy the raw sensory experience of eating and drinking will do just fine.
Cameron Mitchell Restaurants, operator of 30 restaurants under nine brands, has debuted an Italian concept here called Marcella’s Ristorante, Pizzeria and Wine Bar.
The enteca-style restaurant features 50 wines, a menu of small plates, or cicchetti, and wine offered by the quartino, or one-third-bottle. The menu features cured meats, cheeses and hearth-cooked pizzas.
Designed to resemble a traditional Italian wine bar, Marcella’s has mismatched chairs and closely positioned tables. Dishes at the 120-seat prototype are priced to generate per-person tabs of $10 to $19, the company said.
This isn't your typical Cameron Mitchell restaurant.
The stacks of plates at the center of each table vary in design. Only a few chairs at the table match.
Heck, even the tables are different sizes.
The maestro of upscale metro Columbus dining has gone way casual with his newest restaurant, Marcella's, scheduled to open a week from today in the Short North's Yukon Building.
"It's going to be boisterous, it's going to be crowded, and, we hope, it's going to be a fun place where people will get together to try lots of different types of great Italian food," Mitchell said.
The new restaurant represents a U-turn for Cameron Mitchell Restaurants, which runs 30 others under eight nameplates.
Marcella's, 615 N. High St., is two blocks north of the Greater Columbus Convention Center and just below the first arch at the Short North's entrance. It was designed to emulate an Italian enoteca.
These traditional wine bars typically are casual places where you can eat a home-style meal, sip some wine and kick back.
The atmosphere reflects that, from the wood floor and distressed mirrors to the menu items and variety of Italian wines served in different-size carafes.
The magazine rack located just past the restaurant's front door holds Italian magazines and newspapers. The servers are receiving lessons in Italian pronunciation.
Meanwhile, the windows along High Street will fold, accordion-style, to link the restaurant to the sidewalk. Tables are placed close to one another.
"This is all about sharing," Mitchell said. "Sharing the food with one another, sharing friendships. Being part of the community. This is something we really wanted to do."
Sharing is the reason for all the small plates on the tables. The idea is to let everyone at the table sample the cheeses, cold cuts and appetizers, as well as the main dishes
The wine glasses are small - juice-size. And although Marcella's has the typically high Mitchell wine markup, the prices are consistent: A quarter bottle is a quarter of the price of a full bottle.
The restaurant (pronounced mar-CHELL-uz) takes its name from the woman who prepares meals for Mitchell and his family when in Tuscany during summer vacation.
Marcella's carries the tag "ristorante, pizzeria and wine bar."
Another of the authentic touches is the four-sided salumeria, or delicatessen, in front of the open kitchen.
That's where the meats and cheeses are sliced and the almonds and olives are stored.
The antipastos join the pastas, pizzas, salads and some special entrees on the menu. Most of the pastas cost $10. The most expensive dish is the Veal Milanese at $19.
Marcella's will make its own sangria and lemoncello.
The new restaurant cost $1.2 million, about half what it usually costs the company to open a store. The price is just one indicator of the approachable nature of Marcella's.
"This is something we're doing for fun," Mitchell said.
The restaurant will seat 120, including at the bar, located along the north side of the building. It will be open seven days a week from 4 p.m. "until late." Reservations are recommended.
Mitchell's other recent venture, Mitchell's Ocean Club, was created with its expansion into a chain in mind. A second Ocean Club is set for Troy, Mich., with a third in Scottsdale, Ariz., and possibly another in New York.
But there are no such expectations for Marcella's. Still, he said, if the reception is overwhelming, "Who knows? We would never say never to anything."
