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    The Refectory is still worthy of a five-star salute

    The Dispatch wrote Stellar cuisine, service, wine worthy of five-star salute

    Thursday, May 1, 2008

    BY BY JON CHRISTENSEN

    The Refectory is unusual. The large hall is named for what it once was — a dining area for clergy. In the main dining room, the original logs still serve as rafters, and the post-and-beam construction is revealed.

    French chef Richard Blondin presides over a largely French menu that touches all the bases — fish, shellfish, red meat, game, desserts and cheeses.

    Unlike those of so many more-expensive restaurants (especially steakhouses), the entrees come fully garnished — no paying extra for vegetables or starches. The serving sizes are usually manageable, allowing room for more than one course. Perhaps the best way to explain a restaurant such as the Refectory is to examine what is on the plate other than the centerpiece.

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    Walker Evans
    Walker Evanshttps://columbusunderground.com
    Walker Evans is the co-founder of Columbus Underground, along with his wife and business partner Anne Evans. Walker has turned local media into a full time career over the past decade and serves on multiple boards and committees throughout the community.
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