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Why Mitchell’s Ocean Club made the SteakMap list

The name says seafood, and there is plenty of it, but the steak side of this Columbus menu is more interesting than the sign suggests — and it does something almost nobody else in the city does.

Mitchell’s lists a 12oz dry-aged New York strip as a standing menu item, not a special. Dry-aging is uncommon in Columbus; carrying it as a permanent line means the kitchen has committed the room, the time and the trim loss to keep it available.

Three kinds of beef, side by side

What makes this menu worth studying is that it puts three different approaches to beef next to each other at similar prices, which is a genuinely useful thing for a diner deciding what they actually like.

There is conventional Prime — an 8oz and 10oz filet, a 14oz New York strip, a 16oz ribeye and a 22oz bone-in ribeye. There is the 8oz Piedmontese filet, from a lean Italian breed that carries far less intramuscular fat than Angus and eats cleaner as a result. And there is a 7oz Westholme Australian wagyu filet, at the opposite end — rich, heavily marbled, deliberately portioned small.

Ordering the Piedmontese and the wagyu at the same table is about as direct a comparison of beef genetics as an Ohio menu allows.

Menu prices

As published on Mitchell’s own menu, August 2026: 22oz bone-in ribeye $96, 7oz Westholme wagyu filet $85, 8oz Piedmontese filet $73, 12oz dry-aged New York strip $72, 16oz ribeye $72, 10oz filet mignon $68, 14oz New York strip $65 and the 8oz filet mignon $62.

Sauces and enhancements are a la carte, including a Maytag blue cheese crust, black garlic butter and a lobster tail.

See every dry-aged steakhouse in Ohio, or compare the rest of the steakhouses in Columbus.