Cameron Mitchell Opens New Concept Hudson 29 in Upper Arlington

| April 25, 2014 | 0 Comments

Hudson 29's steak & enchilada with marinated hanger steak, cojita cheese enchiladas, roasted corn ragu with avocado. Photo: Steve Stover.

Hudson 29′s steak & enchilada with marinated hanger steak, cojita cheese enchiladas, roasted corn ragu with avocado. Photo: Steve Stover.

Hudson 29 is located in Upper Arlington, Cameron’s hometown. The name Hudson comes from the Hudson River valley, home of the Culinary Institute of America, Cameron’s culinary alma mater; and the 29 comes from Route 29, the main wine trail through the Napa Valley.

Hudson 29 has several different dining spaces: a very lively bar, quiet wine room, main dining room, and covered patio. As with all Cameron Mitchell restaurants, the service was excellent. Ample parking in back is a plus.

Our group enjoyed a 2012 Artazuri Garnacha (Spain)($44) and a 2011 Tamari Malbec “Reserva” (Argentina)($40).

We shared the house baked four cheese stuffed dinner rolls, featuring Asiago, Provolone, Mozzarella, Parmesan, for ($7); the shrimp taquitos, pico de gallo, cojita ($11); and the dip trio: hummus, guacamole, and smoked trout, served with warm tortilla chips ($10).

Hudson 29's The pan-fried Lake Erie walleye, cole slaw, hand-cut fries, remoulade. Photo: Steve Stover

Hudson 29′s The pan-fried Lake Erie walleye, cole slaw, hand-cut fries, remoulade. Photo: Steve Stover

The pan-fried Lake Erie walleye, cole slaw, hand-cut fries, remoulade ($26) was very good, as was the slow roasted prime rib au jus, horseradish mashed potatoes, horseradish sauce ($29). We enjoyed the steak and enchilada (marinated hanger steak, cojita cheese enchiladas, roasted corn ragu with avocado)($25), and the rotisserie roasted half chicken with horseradish mashed potatoes ($18).

Hudson 29's he rotisserie roasted half chicken with horseradish mashed potatoes. Photo: Steve Stover

Hudson 29′s he rotisserie roasted half chicken with horseradish mashed potatoes. Photo: Steve Stover

Desserts were announced at the table, a nice concept: pineapple upside down doughnuts, caramel dipping sauce; Texas sheet cake; triple berry cobbler (all served with Graeter’s ice cream, all $8).

A few minor grumbles: wine markups are high, there is no bread service except the $7 rolls, and some would have liked a few more appetizer and dessert choices.

Overall, Hudson 29 offers a broad, eclectic menu of well-prepared dishes aimed to please everyone, sushi, salads, flatbreads, sandwiches, and large plates like prime rib and roasted chicken.

Hudson 29
1600 West Lane Ave.
Columbus, OH 43221
614-487-0622
hudson29.com

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Category: Restaurants, Cafes, Bars

About the Author ()

Steve Stover is passionate about food. He has taught cooking with Rich Terapak for more than 31 years, and has reviewed restaurants and judged cooking for more than 25 years. He currently teaches cooking at the Franklin Park Conservatory after stints at La Belle Pomme at Lazarus, Columbus State, Sur la Table, and Faire la Cuisine. In addition, he frequently cooks for charity events and speaks to community groups all over Central Ohio. Steve had a weekly restaurant and food commentary program 610 WTVN AM radio from 1996 to 2008. From 1992 to 2004, Steve was the Ohio editor for Zagat Survey, edited five Zagat Survey Ohio editions, and was a contributing editor for several editions of Zagat Survey America’s Top Restaurants. Steve is currently a contributor to Edible Columbus magazine, and a regular guest on WOSU’s Allsides with Ann Fisher. In "real life," Steve retired in January 2012 as the Legislative Counsel for the Ohio State Bar Association, and is involved in numerous community activities.