Perched on the south bank of the Ohio River, Mitchell’s Fish Market serves up fresh seafood from around the world– with a skyline chaser.
At Mitchell’s, the seafood is in the nets and then on the plate. Mitchell’s is truly a fish market, and that’s what you’ll see when you first step inside—cases of fresh fish in coolers. Their cooks will share tips for preparing the filets at home.
Most diners, though, want to sit down and be pampered. Maybe starting with bacon-wrapped BBQ shrimp, jumbo shrimp cocktail with spicy horseradish sauce or a Chesapeake Bay jumbo lump crab cake, one of the few inland versions worthy of that noble name.
Evening’s the time to settle in over a starter and a Cincinnati Cosmo with Smirnoff vodka, Cointreau, white cranberry juice and fresh lime juice.
For a main dish, one of the chef’s favorites is the Shang Hai sea bass, a Chilean fish caught off the South Georgia Islands. Shang Hai is Mitchell’s signature preparation, cooked with fresh ginger and scallions and served with sticky rice, spinach and red wine soy sauce.
Mitchell’s pulls from the waters of the world: the Atlantic, Pacific, Chilean Coast, Bering Strait, Chesapeake Bay, Gulf of Mexico, Great Lakes and Cape Cod. The company buys from sustainable sources, focusing on Best Choices as monitored by the Monterey Bay Aquarium Seafood watch list.
From the boats, Mitchell’s selects “top of the catch,” the last fish caught, which are then iced, shipped and delivered within 24 hours. The restaurant is only 14 miles from the airport.
Once in the restaurant, the fish is filleted by hand for lunch and dinner shifts. The menu, with more than 80 items, is printed twice daily to reflect the newest delivery.
Landlubbers needn’t despair—there’s always filet mignon with mashed redskin potatoes and sautéed asparagus, or parmesan-crusted chicken from an Ohio farm, served with fresh tomato-basil relish and angel hair pasta.
Mitchell’s own creation, the Sharkfin pie, with peanut butter, butter fudge ice cream and an Oreo crust, is so popular that it’s spawned a mini version. But for any seafood lover, the only real finale is the classic: key lime pie. Mitchell’s version is zingingly tart with a Macadamia nut crust, the coolest way to cap a waterside feast.
When you go
Mitchell’s Fish Market is part of Newport on the Levee, a dining and entertainment complex just across the bridge from Cincinnati.
The Levee has dozens of shops, a movie theater, cabaret, nightclubs, game rooms and even ultramodern bowling lanes. It’s the most popular attraction in Greater Cincinnati/Northern Kentucky.
Before dinner, it’s popular to stroll the riverside promenade, watching barges work the Ohio River and tourists in the amphibious Ducks play in the waves. If you’re lucky, you might snare one of Mitchell’s rear patio tables to dine beside the water.