Ocean Prime is the national steak-and-seafood flagship of Cameron Mitchell Restaurants, the Columbus group founded by restaurateur Cameron Mitchell in 1993. The Dallas room sits at 2101 Cedar Springs Road in Rosewood Court, across from the Rosewood Crescent Hotel in central Uptown. It trades on a supper-club mood — live piano, deep booths and a lounge that fills with the after-work Uptown crowd — wrapped around a kitchen that takes its prime beef and cold-water seafood seriously.
The Kitchen
The menu runs prime steaks alongside fresh fish, but the signatures are the openers. The Jumbo Lump Crab Cake is the dish regulars order without looking, joined by White Truffle Caviar Deviled Eggs, ahi tuna tartare and a rich lobster bisque. Steaks are USDA Prime, and the kitchen leans into tableside theatre — the Berries and Bubbles cocktail arrives wreathed in dry-ice smoke, a deliberate piece of showmanship that has become a Dallas signature in its own right.
This is a special-occasion price point: prime steaks sit roughly in the $52 to $78 band, taking a typical dinner to around $90 to $130 a head before wine. The cellar and cocktail list are built for hosting. Cameron Mitchell's name on the group, a named signature plate, an honest price band, a Rosewood Court address and a thirty-year restaurant pedigree give the room its five anchors even without a single marquee chef on the line.
The Room
The dining room is a modern supper club — dark wood, deep leather booths, low light and live piano most nights. The lounge up front runs louder and clubbier, filling with Uptown's after-work crowd for the daily happy hour, while the booths in back stay quiet enough to talk business. Tables are well spaced and the sound is managed. Dress lands at smart or business casual. Service is the Cameron Mitchell hallmark: polished, warm and rehearsed, the kind that runs a corporate dinner without a hitch.
Best for Closing a Deal
Uptown is Dallas's business-dinner district, and Ocean Prime is one of its most reliable closers. Three reasons it works: the back booths are private enough for numbers, the service is drilled for expense-account hosting, and the showpiece touches — the smoking cocktail, the crab cake — give a guest something to talk about beyond the deal. Picture a Thursday, a deviled-egg starter, a Berries and Bubbles smoking on the table and a contract in a folder beside the bread — the room makes the close feel routine. It steps up just as easily for a celebratory birthday dinner.