Though its roots are in the nation's capital, Hen Quarter has set up a roost in central Ohio, with a few variations included.
The Southern-style restaurant in Dublin stands apart from its three contemporaries of the same name near Washington, D.C.
Hen Quarter, 6628 Riverside Drive, is in Dublin's Bridge Park, the burgeoning district along the Scioto River in both historic Dublin and on the east side of the river, which is Hen Quarter's location.
The interior of the 4,500-square-foot restaurant, which has four private dining areas, seats 145, with another 40 on the patio.
Owner Ron Jordan is the licensee for the brand, giving him latitude over the restaurant's menu, decor and beverages.
"We wanted the decor, everything in the restaurant, to say this is really cool," Jordan said. "This is the place you want to spend your hard-earned dollars."
Wine is a big deal at Hen Quarter, with more than 660 bottles on premises at all times, some stored in climate-controlled glass walls throughout the restaurant.
Tyler Plymale is the house mixologist.
He developed a craft cocktail list using homemade syrups, tonic, bitters, infusions and fresh-squeezed juices.
However, Hen Quarter has no taps. All 10 beers are available by the can.
"We are not a beer place," Jordan said. "But if you want good craft beer, we have it."
He also is proud of the 86 whiskeys at Hen Quarter, including an entire shelf dedicated to Macallan, a distiller of world-renowned single-malt Scotch whisky.
Experts in their field will hold regular classes on wine and spirits -- and food pairings -- at Hen Quarter, Jordan said.
"You don't have to go to the Kentucky Bourbon Trail," he said. "They'll bring it to you."
The menu flaunts several popular Southern dishes, such as fried green tomatoes with lump-crab ravigote and a sherry reduction, a catfish po' boy and classic fried chicken.
Jordan recommends the lobster roll, lightly seasoned with a lemon-garlic aioli and American caviar on a toasted, split-top roll.
"It's perfect," he said. "It's one of my favorite things on this menu."
One of the few upscale dishes is the scallops with crawfish etouffee served with Carolina gold rice.
Jordan said the menu would be limited initially, with dishes being added as servers and the kitchen work through opening-day jitters.
Brunch will be introduced Saturday, Oct. 20, with such dishes as crab-cake eggs Benedict and chicken and waffles.
Brunch hours will be from 10 a.m. to 3 p.m. Saturdays and Sundays.
Regular hours are 11 a.m. to 10 p.m. Mondays through Thursdays, 11 a.m. to 11 p.m. Fridays, 10 a.m. to 11 p.m. Saturdays and 10 a.m. to 9 p.m. Sundays.
For more information, go to henquarterdublin.com or call 614-905-1666.
Mjomii Artisan Dessert House is all about the macarons.
The kiosk, on the first floor of Polaris Fashion Place near Macy's and Saks Fifth Avenue, has 15 standard flavors, with some changing with the seasons.
Mjomii (pronounced myo-mee) is a Korean word meaning subtle but delicious, said Sasha Kim, who owns the business with her husband, Calvin.
They started their home-based bakery in March and opened their shop in September, with the help of a Kickstarter campaign that raised $10,648 -- 141 percent of the original goal.
Sasha Kim said the macarons are of the South Korean variety: brittle, sugary cookies with a chewy texture and three times the filling of a traditional macarons.
They're $2 each, regardless of quantity.
"They are so delicate and so time consuming and difficult to make" -- something customers appreciate, she said. "We're very proud of our flavors. We feel they're very pure."