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Source : (remove) : Columbus Dispatch
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Popular New Orleans restaurants returning and Downtown wine festival rebrands

Way Down Yonder Restaurants Set to Reunite Under One Roof in Columbus

In a heartwarming development for Columbus food enthusiasts, two beloved local eateries—Way Down Yonder New Orleans Finest Restaurant and its sibling concept—are poised to make a triumphant return, this time sharing the same space. The announcement, which has generated buzz among loyal patrons and newcomers alike, signals a revival of authentic New Orleans flavors in the heart of Ohio. After a period of separation and challenges, including closures and relocations, the restaurants are merging operations under one roof, promising an enhanced dining experience that combines their signature dishes with a renewed sense of community and resilience.

The story begins with Way Down Yonder New Orleans Finest Restaurant, a staple in Columbus since its inception over a decade ago. Founded by chef and owner Marcus Meacham, the restaurant quickly gained a reputation for bringing the vibrant tastes of the Big Easy to the Midwest. Dishes like gumbo, jambalaya, po'boys, and beignets became fan favorites, drawing crowds eager for a taste of Southern hospitality. Meacham, a New Orleans native who relocated to Columbus after Hurricane Katrina, infused his menu with personal touches, using family recipes passed down through generations. The original location on Parsons Avenue became a hub for cultural events, live music, and community gatherings, embodying the spirit of New Orleans' resilience.

However, like many small businesses, Way Down Yonder faced significant hurdles. The COVID-19 pandemic forced temporary closures, and subsequent economic pressures led to a relocation to a smaller space in 2022. During this time, Meacham experimented with a secondary concept, often referred to as Way Down Yonder Cajun Kitchen, which focused on more casual, takeout-friendly fare while maintaining the core Creole and Cajun influences. This offshoot allowed the brand to survive by adapting to delivery services and pop-up events, but it also meant the two arms of the business operated somewhat independently, with the Cajun Kitchen popping up at food halls and markets around the city.

Now, in a bold move, Meacham has secured a new, larger venue in the bustling Franklinton neighborhood, where both concepts will coexist under the unified banner of Way Down Yonder Restaurants. The space, formerly a warehouse converted into a mixed-use dining hall, offers ample room for indoor seating, an outdoor patio, and even a stage for live jazz performances—a nod to New Orleans' musical heritage. This reunion is not just about logistics; it's a strategic pivot to streamline operations, reduce overhead, and amplify the brand's appeal. Meacham explains that the decision stemmed from customer feedback: "People missed the full experience. They wanted the gumbo from the original spot and the fried catfish po'boys from the Cajun side, all in one place. This way, we're bringing the family back together."

The menu at the new location promises to be a harmonious blend of both restaurants' offerings. Starters will include classics like shrimp remoulade and hush puppies, while entrees expand to feature etouffee, red beans and rice, and innovative twists such as vegan jambalaya to cater to modern dietary preferences. Desserts, a highlight, will showcase pecan pralines and king cake during Mardi Gras season. Beverage options will lean into New Orleans flair with hurricanes, Sazeracs, and non-alcoholic versions for all ages. Meacham emphasizes sustainability, sourcing ingredients from local Ohio farms where possible, while importing key spices and seafood directly from Louisiana suppliers to maintain authenticity.

Beyond the food, the reunion underscores themes of perseverance and community support. Meacham credits loyal customers, local business grants, and partnerships with organizations like the Columbus Food League for making this possible. "We've been through floods—literally and figuratively," he says, referencing both Katrina and the metaphorical storms of running a restaurant post-pandemic. The new spot will also serve as a venue for cultural education, hosting workshops on Creole cooking and storytelling sessions about New Orleans history. Plans include themed nights, such as "Second Line Sundays" with brass band parades through the dining area, fostering an immersive atmosphere that transports diners to Bourbon Street without leaving Columbus.

The grand opening is slated for early fall 2025, with previews and soft launches beginning in late summer. Reservations are already filling up via the restaurant's updated website, and social media teasers have sparked excitement. Local food critics are optimistic, noting that this merger could elevate Way Down Yonder to a must-visit destination, potentially drawing tourists from across the state. For Meacham, it's more than business—it's a homecoming. "New Orleans is in my blood, and Columbus has become my home. Bringing these two parts of my journey together feels right," he reflects.

This revival comes at a time when Columbus's dining scene is evolving, with a growing appetite for diverse, authentic cuisines. Way Down Yonder's return aligns with trends toward experiential dining, where food is paired with culture and storytelling. Competitors in the Southern food niche, such as nearby barbecue joints or soul food spots, may face stiffer competition, but Meacham views it as collaborative growth: "There's room for all of us to shine." Community leaders have praised the move, highlighting its potential economic impact on Franklinton, an area undergoing revitalization.

In terms of operations, the unified restaurant will employ a staff of about 30, many of whom are returning from previous iterations, ensuring continuity in service quality. Health and safety protocols remain a priority, with expanded outdoor seating to accommodate year-round dining. Pricing will stay accessible, with entrees ranging from $12 to $25, making it family-friendly. Special promotions, like "Throwback Thursdays" featuring original menu items at discounted rates, aim to rekindle nostalgia among longtime fans.

As Columbus anticipates this flavorful reunion, Way Down Yonder stands as a testament to the enduring appeal of regional American cuisine. It's a story of adaptation, cultural preservation, and the power of food to bring people together. Whether you're a devotee of spicy crawfish boils or simply curious about NOLA eats, the new Way Down Yonder promises to deliver a slice of the South right here in the Midwest. With its doors set to open soon, the restaurant invites everyone to come "way down yonder" and join the celebration. (Word count: 928)

Read the Full Columbus Dispatch Article at:
[ https://www.dispatch.com/story/lifestyle/food/2025/08/14/way-down-yonder-restaurants-are-to-return-together-under-the-same-roof/85643135007/ ]