Neil Smith and Nikki Price’s bakery specializes in savory hand pies and sweet pies that require a fork and knife. He’s from Whangarei, New Zealand, a coastal town north of Auckland, and worked for a London-based caterer who fed celebrities like Britney Spears and Jay-Z. The glass fronted space features aqua flooring, a curved metal counter and pedestals of pastries. My favorite pie turned out to be vegetarian. Curried Lentil & Spinach packed spicy pop, a flaky crust with an 80:20 ratio of butter:shortening, and a topper of mustard seeds.

This Church Hill restaurant with a partridge logo has a pressed tin ceiling, aqua floral print walls, vintage photos and ads from U.S. Food Administration and Allen & Ginter, a bygone tobacco company. Executive chef Lee Gregory riffs on classic Southern dishes in plates like Southern Poutine, French fries with aforementioned pimento cheese, sausage gravy and scallions. This is an awesome starter to share.

Julia Battaglini’s wine bar resides in funky Carytown. She worked in amphibious warfare for the Pentagon, for the Marines, and as a nonprofit grant writer before turning to hospitality. Tim Bereika, her affable Lithuanian-American executive chef, churns out thoughtful, wine friendly food, including creamy Turnip Idiazabal Croquettes with crisp coats and smoked paprika aioli dipping sauce.