Shortly after Rivage Atlantique opened in an upscale strip mall in the Columbus suburb of Worthington in 2011, local foodies were spreading its name. Credit the Worthington address, the novelty of Atlantic coastal cuisine in central Ohio and the reputation of established local chef Rich Flagg. Our visit shortly after Rivage's opening confirmed the quality. The eatery (dinner only, except for a Sunday brunch) tucks among an ice cream parlor, candle shop and wine store and features high ceilings, exposed metal beams, a fireplace, a topnotch waitstaff and a somewhat noisy ambience. The Back Room is an upscale sports bar, where you can choose from the main menu or a slightly different version. Chef Flagg focuses on seafood, with popular choices being stuffed salmon on a cedar plank, jumbo seared scallops and Low Country shrimp and grits. Also notable are pizzas from a stone oven near the front door and the chef's table. The crab dip appetizer we tried featured ample shredded blue crab in a creamy sauce with celery. We enjoyed the fresh crab (absent in most creamy crab dips), but found the overall flavor a bit flat. Our stuffed salmon (filled with lobster, basil and Brie), spaghetti squash and Low Country grits was rich, flavorful -- and did we mention rich? Each item on the plate was variously simmered and sauteed in copious amounts of butter, making it delicious, but a bit too heavy. Still, we enjoyed Rivage's unusual menu choices in the Columbus area, and the execution. Balance your appetizer, sides and entrees with a few light touches, and you'll have an enjoyable dinner visit to the coast.