Where traditional cuisine takes a creative journey
Waypoint Seafood & Grill opened less than a year ago and just by watching how many people came in on a Wednesday night, I’d say the word is spreading quickly. This is the kind of upscale restaurant that’s perfect for a special anniversary date or just getting dressed up for a nice night out. The decor is classy and calm with browns and blues as the color scheme. Our dining room had a fireplace and relaxing music playing in the background, which added to the warmth of the restaurant.
Our waitress started us out with their breads, which included soft and chewy focaccia, crusted artisan bread and sweet cornbread muffins. I can’t decide which one I liked the best because they were all equally tasty. Alongside the breads they served their own bread and butter pickles, whipped butter, and Edwards ham pâté. It was a perfect compliment for the breads.
Our next courses were the Artisanal Cheese and Meat Selection and “Waypoint Way” oysters. I am embarrassed to say I have only eaten oysters once in my life before this, which wasn’t the best experience. Needless to say, these were way better! The “Waypoint Way” oysters tasted like a fancy crab cake baked over an oyster. Edwards ham and spinach are mixed in with the crab meat, making it quite delicious! The cheese tray was generous with a variety of cheeses and condiments. It was very European and reminded me of a trip Eddie and I recently took over there. My favorite part of the tray was the pork rillette. It was wonderfully salty and moist.
Next for our entrées we tasted Oven Roasted Faroe Island Salmon and Parmesan Crusted Grouper. The grouper was their special that night. I wish the leftovers weren’t already gone because writing this makes me want to eat these dishes right now! I especially enjoyed the salmon. The outside was perfectly crusted and salted. The salmon sat atop a bed of asparagus hash, Dave & Dee’s mushroom salad, sundried tomato, and basil emulsion. The flavors and textures were so good. One thing I noticed throughout all the dishes is that Waypoint knows how to season their dishes well, particularly with salt. Everything popped with flavor because of this. The combination of flavors were well thought out and really flowed well together in both entrées. The grouper was also quite tasty. I really liked the ristotto that was underneath the fish. We ended the meal with one of their many mouth-watering dessert choices – the Snickers Torte. You’ll hear more about that in a second…
My Favorite Thing: After we finished dinner, I wrote down the salmon as my favorite thing, but after having their dessert, I had to change it to the Snickers Torte. It was absolutely amazing! The torte was creamy with a milk chocolate ganache’, caramel and peanut top and an extra crunchy crust on the bottom. I could have just eaten a sheet of the crust by itself! If this dessert was THAT good, I’m excited to try the others!
What I would like to try next time: This is an item off their lunch menu that sounded very unique. The “Virginianeer” Sandwich – “Shaved sugar and surry ham, granny smith apples, apple butter, cheddar cheese, batter-dipped and pan-fried french toast”
Fresh Seafood, Local Ingredients, Fine Dining
One of the great joys in trying new restaurants is being introduced to the creativity and skill of the owners, their teams and specifically their chefs. I love how in just the presentation of a dish or in the tasting of a few bites, you can experience the flavors and cultures that have shaped a chef’s life. You literally get a “taste” of who they are.
Waypoint Seafood & Grill is a great example of this. They only entered the Williamsburg dining scene a few months ago, but have already made a huge impression. Their emphasis on fresh seafood, quality products and local ingredients along with the skill and talent to turn that into exquisite dining has made this happen. It’s no surprise how packed it was the night of our review.
To start off the review, I’m actually going to comment on their bread. That’s something that is usually left off, but with how good it was, I had to point it out. They brought us three different breads – House-made Focaccia, Cornbread Muffins and a delicious Crusted Artisan Bread. This came with three different condiments – Fresh Whipped Butter, Pickles and a Virginia Ham Pâté. The Virginia Ham Pâté was awesome. I’d love to buy a bucket of that stuff and take it home with me. It’s what made the bringing of the bread so special. Okay, now to the rest of the meal. Our first “order” we tried was the Waypoint Way Oysters – “baked with lump crabmeat, Edwards ham, and spinach“. These were very good. I loved the Virginia Ham inclusion. We then were presented with what was to me the most interesting and memorable dish of the night – the Artisanal Cheese and Meat Selection. This is a nice array of cured meats, cheeses and a few other tasty samples that I’ve never tried or even heard of before. The waitress said that the selection changes constantly, so there’s no hard description of what specifically comes with this plate. I’ll list a few items that stuck out to me though. My favorite was the Pork Rillette. It’s similar to a pâté, but this one was more gelatin-like. Honestly, it didn’t “look” the most appetizing, but it had tremendous flavor. There were four cheeses (Morbier, Maytag Blue Cheese, Goats Brie, and a Honey Almond Goats Cheese) and a couple of meats (Speck Ham and Carabrese). These were all very good. I also enjoyed the Apple/Sage Gelée. It was sweet like honey, and a nice addition to all the savory cheeses and meats. Next, we had the Oven Roasted Faroe Island Salmon – “Asparagus hash, Dave & Dee’s mushroom salad, sundried tomato, basil emulsion“. All of that accompanied a perfectly cooked salmon. It was DELICIOUS. The crust was so crunchy, yet the inside so moist. And those accompaniments were amazing. It was simply an outstanding dish. We then had their locally sourced market fresh fish of the day – Parmesan Crusted Grouper. It sat atop a creamy risotto with sweet corn and basil and then a roasted red pepper purée under that. It was topped with a butter poached lobster tail and Manakin Town greens. I liked the greens. They had a very strong flavor that went perfectly with the dish. To end our meal, we had the Snickers Torte. This was so good. The bottom was a crunchy, crackly, crispy layer of fantastic texture and flavor that sits under a cool, thick and creamy chocolate filling. The contrast in texture is delightful. It’s definitely a dessert that I want to try again, and again, and again. And again.
My Favorite Thing: There were so many good dishes here, and while I loved the uniqueness of the Artisinal Cheese and Meat Selection, I’m actually going to go with the Oven Roasted Faroe Island Salmon. The flavors were just too good.
What I would like to try next time: The “Original” Virginia BLT – “Fried green tomatoes, local fried oysters, Edwards pepper bacon“. Now THAT sounds interesting.