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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 teamed with his manager daughter at a restaurant of their own, Waypoint, a fine dining destination featuring seasonal, Chesapeake-centric ingredients. Southern regional pride reigns with everything from an asparagus and Virginia ham omelet at lunch to cornmeal-crusted Carolina trout “Oscar” at night. While seafood and contemporary Virginia fare predominate, international, land-based picks like pork schnitzel and hand-crafted roasted mushroom and Parmesan cream ravioli are winners, too. On Sundays, a prix-fixe prime rib supper complements à la carte offerings. 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.