Hen Quarter Grand Opening, DC

Grand Opening of Hen Quarter in Washington, DC on June 27, 2017 | Photo: Eric Cuevas for Average Socialite

Affair: Hen Quarter Grand Opening

When: Tuesday, June 27, 2017 @ 5:30PM

Hot Spot: Hen Quarter, 750 E Street, NW, Washington, DC

Deets: Since the opening of its first location in Alexandria November, Pheast Food Group has everyone happily singing E-I-E-I-O to Hen Quarter, its newly conceptualized southern restaurant. Pheast Food Group quickly opened a second Hen Quarter right in downtown Silver Spring, Maryland only three months ago. And now the farm-to-table focused restaurant is setting in nicely in the last chapter of its DMV takeover, Washington D.C. 

Formerly Austin Grille, the spacious downtown Hen Quarter will feature southern-inspired décor like its siblings in Virginia and Maryland. Memorable Southern classics, such as deviled hen eggs, fried green tomatoes, fried chicken and waffles, home-style biscuits, will all be featured on the menu. The bar will showcase Southern-derived liquors with a wide array of bourbons, whiskey, and ryes – all available as flights. Original cocktails will infuse local flavors with traditional southern favorites. 

“We are excited to make our food accessible to all in the DC-metro area with the opening of the third Hen Quarter. Moreover, we are excited to bring a home-grown concept and classic family favorites to a bustling city environment, allowing us to provide comfort food to even the busiest city dweller,“said Robyn Leenaerts, Pheast Food Group’s chief marketing officer. “Due to the success of our other location, we knew it was time to give our DC friends their own location, with subtle menu variations specially curated with that delicate southern touch.” 

It’s no secret that the palates of restaurant-goers has evolved over the last decade, given more dietary restrictions and a craving for casual food that has character, a need that Hen Quarter satisfies. Boasting true Southern comfort food, Hen Quarter’s menu is sourced from locally-raised meats and all natural ingredients. Chef Fred Raynaud helms the menu development, sourcing regional artisan food producers and sustainable agriculture to create Hen Quarter’s delicious dishes. The restaurant aims to satisfy guests’ appeal for knowing the food are consuming. Pheast Food Group, a subsidiary of national food retailer Thompson Hospitality, transitioned all of the Austin Grills in the area to Hen Quarter, evolving their food to better fit the needs and desires of its customers. “The company wanted to join in the farm-to-table movement while paying homage to the evolution of the restaurant-goer's experience,” said Pheast company’s president Ron Hallagan, “part of our own evolution was the creation of Pheast to help usher in a new era of dining."

About Pheast Food Group
Pheast Food Group was created by foodies, for foodies, with the mission to create an incubator dedicated to farm fresh, sustainable and edgy food concepts – be it fast casual, quick service, or full service – and to have a lot of fun doing it! Their first new concept out from the team led by Chef Fred Raynaud, is Hen Quarter – an ode to the best of Southern fare and classic cocktails. Dishes full of flavors that can only come from the best in farm to table design. Funded by Thompson Hospitality, Pheast Food Group has taken over the management of The American Tap Room, Austin Grill, Willie T’s Lobster Shack, and Be Right Burger holdings and will be updating those concepts in 2017.

Started in early 2016, Pheast Food Group was begun by food professionals Ron Hallagan, Chef Fred Raynaud, and Robyn Leenaerts, ready to plant a flag in the ground of culinary greatness.

Hint For The Average Socialite: This event is strictly invite only. Follow Average Socialite on Twitter for live event coverage.

Guests can call (202) 248-7036 to make a reservation for regular restaurant hours.

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