Del Mar Brings Two Stories of Mediterranean Fare to Easton

by admin June 30, 2024

written by admin June 30, 2024

Cameron Mitchell’s newest Columbus restaurant is Del Mar, a Mediterranean-focused eatery that took over the former Bon Vie space at Easton, across from the fountains. They’ve converted the space into two levels, with a downstairs bar and dining areas, and an upstairs atrium-style dining room, bar, and rooftop patios. They kindly invited us out to try the place!

When you enter on the main level, you’re greeted with the host stand and a view of the downstairs bar and dining room.

And while the downstairs is beautiful, if you’re offered the opportunity to sit upstairs, we’d recommend you take it. The atrium-style dining room features a vaulted glass ceiling, loads of greenery, and a full bar.

We started with a pair of their house cocktails: the Old Fashioned with Buffalo Trace, a light touch of coconut, orange, and fig bitters; and the Gramercy margarita with Milagro Reposado, tropical orange, peach, and poblano.

One of our favorite things about Mediterranean restaurants is the abundance of dips and small plates, and Del Mar starts off with a strong selection.

We wish we could have ordered a sampler of all of them, but alas, they’re served individually. We “settled” for the spicy feta…

…and the roasted red pepper. Both very well done, richly seasoned. They’re served with fresh-baked pita. You can also add on chilled vegetables for dipping, which we highly recommend.

In addition to dips, starters, and Turkish flatbreads, the top portion of the menu features cold seafood like fresh oysters, a jumbo shrimp cocktail, etc. We tasted the yellowfin tuna tartare, which was boldly seasoned with Calabrian chili, cucumber, an olive tapenade, and green tahini.

Quick interlude for a second round of drinks. Here’s the Beach Party, a refreshing concoction of pineapple Aperol, lemon, strawberry, and sparkling rosé.

And a “Julia’s Vineyard” pinot noir from Santa Maria Valley in California.

For our main dishes we tried the small version of the open fire roasted shellfish platter. It features South African lobster tail, scallops, prawns, clams, and mussels in a rich garlic lemon broth.

The lobster tail is a highlight of the dish. Be sure to ask for extra bread to soak up the broth!

We also tried the lobster spaghetti. It’s straightforward but nicely seasoned with sweet garlic tomato sauce, parmigiano reggiano, and that lightly fiery Calabrian chili.

Absolutely do not skip out on dessert! The Turkish mocha torte is perfect for chocolate-lovers like yours truly: chocolate mousse, whipped cream, coffee crumble. Very decadent.

But even that is outshone by the olive oil cake. It’s ridiculously moist, topped with seasonal fruit, a pine nut streusel, whipped mascarpone, and saba.