Another A+ For Waypoint

It was another A+ for the Waypoint restaurant in Williamsburg last night. it has been Just over three months since my first visit there. No one else in our party had been there before so It was a real treat to see how everyone else enjoyed it.

I have decided that they have a concept of presentation, quality and service that is hard to find these days. I noticed it first in the reservation presses, they really do not like to squeeze folks in. running a B&B it is difficult to make and keep reservations for many of our outings are last minute. Several times now I have called to find they are full for the evening which is great for them. Last night I had to convince the gal at the front desk that I would have our party out in time for the next reserved guest at 8 pm, our reservations was for 6:15, I am so glad she trusted me as It was a wonderful meal and evening.

We were sat by the fireplace which has an interesting glass and stone tile fused. Terry, our server was right on time with her greeting, bread and suggestions. We ordered a bottle of the Alexander Valley Cab, it was a great choice.

I started with the a mixed market salad which was so fresh and flavorful not to mention a really nice size portion for the price. The others had oysters on the half shell, Scallops and shrimp and n Ahi Tuna. I over heard one of my friends say the oysters were superb, our friend has very discerning Tate buds.

Terry or server was on the money with timing as I recall, she almost always had my glass of wine poured before I knew it and cleared very quickly.

The restaurant was very busy last night and it did gt a bit loud, not the people mind you I think it was the room we were in, just the acoustics I think. I do remember seeing the bar at about 2 deep as we were leaving at 8 pm.

Our entree arrived and I was just thrilled, I had. Filet Mignon in. Red wine Demi glasé with mushrooms. Oh my goodness it was fabulous, not only did it melt in my mouth it was cooked perfectly and was so flavorful. It came with potato scallops and sauté baby greens.

 

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