The Refectory
Ohio
The Refectory gives contemporary French dining a distinctive home in Columbus: a restored nineteenth-century church and schoolhouse. Original hand-hewn beams and the exposed roof structure remain part of the room, lending the meal a setting shaped by the building’s earlier purpose. Chef Richard Blondin’s Lyon background informs a kitchen grounded in French technique. The cooking also draws on contemporary American ideas, allowing the menu to evolve while keeping sauces, preparation and presentation central to its identity. Wine is a substantial part of the experience, with a cellar extending to more than 700 selections. The sit-down bar adds whiskies and local spirits, giving guests another way into the restaurant before a longer dinner. Opened in 1976, The Refectory has become an established address for occasions that benefit from time at the table. Its appeal is the combination of a specific architectural history and a style of cooking that gives that setting a continuing purpose.