: 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 oyster po’ boy graced with Tommy Leggett’s oysters from the nearby York River as well as Virginia ham 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 seafood 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, including a signature Snickers torte (a reimagining of the classic candy bar into a creamy, crunchy pie with a foundation that is, fittingly, a Virginia peanut crust), direct our palate’s compass to Waypoint.

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