The Refectory occupies a former 18th-century church building, its hand-hewn beams and exposed wooden roof intact above a candlelit dining room. The restaurant has operated here since 1976 and is marking 50 years in business.
The kitchen works in contemporary American and classic French registers, with à la carte and tasting menu options that change seasonally. Reviewers point to Dover sole, escargot, sea scallops, duck, and a pear tart for dessert as recurring highlights.
Wine is a defining part of the identity: the cellar reportedly began in a metal locker and has since grown into an extensive list, supported by regular wine tastings and a dinner music series. The restaurant also runs private dining spaces for events and celebrations.
Columbus Monthly named The Refectory among its best restaurants for 2025.
The kitchen works in contemporary American and classic French registers, with à la carte and tasting menu options that change seasonally. Reviewers point to Dover sole, escargot, sea scallops, duck, and a pear tart for dessert as recurring highlights.
Wine is a defining part of the identity: the cellar reportedly began in a metal locker and has since grown into an extensive list, supported by regular wine tastings and a dinner music series. The restaurant also runs private dining spaces for events and celebrations.
Columbus Monthly named The Refectory among its best restaurants for 2025.