* Click here for rating key
Waypoint Seafood & Grill Restaurant Review: He made his mark over decades at Colonial Williamsburg, fêting heads of state at the Williamsburg Inn and letting everyday folk feel like royalty dining on his notable fare. Now that he’s retired from the colonial capital, chef Hans Schadler is hitting yet another mark. He’s teamed with his manager daughter at a restaurant of their own, Waypoint, “where traditional cuisine takes a creative journey.” The motto is apt in everything from the “Virginianeer” sandwich, a classic Monte Cristo re-engineered with shaved sugar and Surry ham, Granny Smith apples, apple butter and cheddar at lunch, to a dish of lobster, shrimp, scallops, Byrd Mill stone-ground Cabot cheese grits, lobster nage and spicy tomato relish at night. Schadler and his crackerjack team source local ingredients --- try the York River oysters --- and serve them up in a sophisticated setting. While seafood and contemporary Southern cuisine predominate, international, land-based picks like pork schnitzel and ricotta-garden herb ravioli are winners, too. On Sundays, a brunch buffet and prix-fixe supper await. The bar buzzes, and wines are thoughtfully displayed in a glass showcase fronting a temperature-controlled wine room. Desserts along the lines of griddled sweet potato pound cake with cinnamon ice cream direct our palate’s compass to Waypoint.