We were in Silver Spring for the opening of the latest farm-to-table concept, Hen Quarter. This is the second Hen Quarter restaurant to open under the Pheast Food Group brand, and the first in the State of Maryland. The restaurant has already garnered some top honors, including a certificate of excellence issued by Sen. Chris Van Hollen. We snapped Greater Silver Spring Chamber of Commerce CEO Jane Redicker, PFG’s district manager Willie Wilson, Van Hollen staffer Karen McManus, Montgomery County executive Ike Leggett and Thompson Hospitality founder Warren Thompson.
The locally sourced menu features the same Southern classics made popular at the Old Town Alexandria location like deviled hen eggs, fried chicken and waffles, and other mouthwatering comfort food with a few additional variations. Our favorite was the shrimp and collard greens. Guests enjoyed complimentary menu samplings, craft cocktails, and an extensive list of bourbons, whiskeys and ryes — all available as flights — and entertainment by jazz musician/producer [and Maryland native] Marcus Johnson.
Travis Holler and Heather Mahoney contributed to this issue.
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