Dining at Colonial Williamsburg's The Regency Room

Colonial Williamsburg in Williamsburg, Virginia
Part 1

by Martha Hollis and Anthony Scaggs

The Regency Room -- her name commands power, authority and dominion. In addition to the regal ambiance that this dining venue commands in the Old Dominion, she created the stage for more of life’s happy moments than even the management and staff would reveal. Can you imagine how many birthdays, anniversaries, weddings, engagements, and special dinners have been held here? Take that number and multiply it by 10, which might estimate the number of folks still making the pilgrimage to the grand dame of American dining rooms in our historical royal era. The setting is posh, with painted wall panels, silk drapery, recessed soft lighting, live piano (with trio at times), candles, and white linens. All the right appointments are here as the stage is set for the main show -- the cuisine. The ambiance reflects the original genre of the Royal Pavilion at Brighton, England

The cuisine is rooted in classical foundations with only good taste as an upper boundary and creativity as its seasoning. The menu periodically is enhanced for seasonal availability, but the favorites such as Crabmeat Randolph are always featured when sufficient lump crabmeat abounds in the Chesapeake Bay. Other classics are the lobster bisque, a rich lobster fumet perfectly enriched with just the right amount of cream and finished with ginger essence and a sesame crisp. The Chateaubriand has also garnered sacrosanct status with grilled beef tenderloin and a macedoine of seasonal vegetables, fingerling potato gratin napped with a Cabernet reduction.

The star power of the chefs at Colonial Williamsburg continues to be amazing. With Hans Schadler at the helm, there is an assurance of perfection in every aspect of the experience. If one were to compare Schadler’s accomplishments as a famous Virginian culinarian and leader, it would be with Thomas Jefferson. Schadler is impeccable in all aspects of his existence and an inspiration to many, particularly, in his devotion to developing the culinary team.

Click on selected photos for expanded view.

Images copryrighted CGA