Once again last night I found myself in the familiar position of sitting in a Williamsburg restaurant, this time however, I was thoroughly surprised, yet I am not sure why. Did I really expect anything less form Chef Hans Schadler?
Since leaving his post as executive chef for Colonial Williamsburg, and his stint with River’s Inn in 2010, he has focused his attention on his trendy and exciting new restaurant “Waypoint”.
I spent several hours there last evening and enjoyed thoroughly every moment of it. Starting at the bar with bartender ( Nate’s ) recommended glass of Alexander Valley Cabernet Sauvignon, It was a good choice at $10 per glass, $9 during happy hour, the pour was generous; I am sure the happy hour crowd in Williamsburg will soon be flocking.
I chose to skip the appetizer and move straight on to the main course selecting a large cut of beef, the New York Strip and not just any NY strip this was a CAB cut of beef that blew my mind. For those of you who do not know what that is, listen up.
The Certified Angus Beef ® brand is the best Angus brand available. It’s a cut above USDA Prime ( which you find in most high end establishments ), Choice and Select. Ten quality standards, including abundant marbling, ensure every bite is exceptionally flavorful, incredibly tender and naturally juicy.
There you have it! I asked for my steak to be done a hair over medium rare and it was done exactly that way, melted in my mouth, there are no words to describe to you how flavorful It was. Accompanied by the most elegantly prepared scallop potato, ever so thinly sliced in just enough sauce to give it taste that would tease the palette not lay in your stomach.
From now on they can expect to see more of us