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Wednesday night, we were in Old Town Alexandria for the opening of the latest concept in farm-to-table fare, Hen Quarter. Guests enjoyed complimentary menu samplings, craft cocktails, and, of course, bourbons, whiskeys and ryes. We snapped Control Risks' Caspar Leighton, KW Capital Properties' Kira Lopez, A2LC Consulting's Ken Lopez and Samantha Zeiss and her husband, the Washington football team's Bryan Zeiss.
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The locally sourced menu features Southern classics such as deviled hen eggs, fried chicken and waffles, homestyle biscuits, and macaroni and cheese, among other mouthwatering comfort food. Our favorite was the pork belly pops smoked and dripping in a rosemary sugar brûlée glaze.
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The sustainable brand was launched by Pheast Food Group, a subsidiary of meganational food retailer Thompson Hospitality, founded by Warren Thompson pictured here (right) with Del. Herman Taylor and Alfred Street Baptist Church's Shelena Hollinger.
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Hen Quarter pays homage to Old Town’s roots, bringing back the importance of traditional family values and memorable recipes in a down-home ambiance. The brain behind its culinary masterpieces is chef Fred Raynaud (right), pictured here with business partner Robyn Leenaerts and district manager Mike Taylor.
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The restaurant made a sizable donation to Every Child Fed, which was on-site to promote its mission that no child should die of starvation, a mission close to the founders of Pheast Food Group/Thompson Hospitality’s hearts.
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The restaurant will be closed for Thanksgiving as they want all of their employees to spend the time with their families, but will be hosting a "Friendsgiving" the day before where guests can bring in a canned donation for 10% off their bill. All donations will be matched with cash by the brand and donated to S.O.M.E. this holiday season.
Travis Holler, Alfredo Flores, Richelle Castillo and Heather Mahoney contributed to this issue.
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