The Kitchen at Powhatan is pleased to announce that we're now offering our new Spring menu. Chef Jonathan Scott has gone to great lengths to source premium ingredients (including Wagyu beef from both Australia and the US) and refine the recipes that are now available. We look forward to the opportunity to serve you!
The Kitchen is open for Dinner Thursday through Sunday from 5 pm to 9 pm. Reservations are recommended, please call 757.253.7893
The Kitchen will be closed on Easter 2012. Our sister restaurant, The Powhatan Grille, will be open with an Easter buffet from 12-7 pm.
In May we will resume our popular Weekly Wine Dinners, featuring a 4 course meal prepared by our culinary team with wines specially selected to complement each dish by our sommelier. Reservations required, call for details.
Chef Jonathan Scott has worked in the field of culinary arts field for over a decade. Growing up in the culinary mecca that is San Francisco, he was introduced to high quality cuisine at an early age. Chef Scott's passionate career in food began in the United States Coast Guard as a Food Service Specialist. From there he took his culinary journey to the civilian sector, working at a variety of restaurants and honing his skills as a chef. In 2006 Chef Scott enrolled in a local culinary program to train in the art of classical French cooking, with an emphasis in modern California cuisine. Simultaneously, he became involved in the independent catering market. Successfully catering numerous weddings and private parties, he developed very strong leadership skills in the kitchen. In 2009 Chef Scott relocated to Virginia and attended the Culinary Institute of Virginia in order to further his knowledge and overall passion for the restaurant industry. As an active student, he worked in the purchasing department at the institute and eventually landed a head chef position in Hampton Roads. Currently Chef Scott is the executive chef at The Kitchen at Powhatan, proudly offering a flavorful fusion of classic southern cooking and modern California cuisine.
Craig Kleemann is a 10 year veteran of the hospitality industry and has served as sommelier and Dining Room Manager at The Kitchen since Spring 2010. Craig's first wine tasting occurred at a German vintner's tiny home at the tender age of 6, and he's been fascinated by the endless variety of wines in the world ever since. Craig strives to maintain a varied and eclectic wine list that complements the cuisine at the Kitchen without being overly pretentious or intimidating. His favorite white grape is Grüner Veltliner, Grignolino ranks as his favorite red. Craig is a former student of New York University and The College of William and Mary. He lives in Newport News with his wife, their two (soon to be three!) children, and a flock of a poultry.
Reservations are strongly recommended, call 757-253-7893.
The Kitchen at The Historic Powhatan Resort offers some of the finest dining in Williamsburg with American and international cuisine. The menu changes frequently, using local seasonal ingredients at their peak. The quaint, candle lit dining rooms on two floors provide guests with intimate dining in an 18th century atmosphere. An extensive wine list includes selections from the United States and Europe.
Chef Jonathan Scott has worked in the field of culinary arts field for over a decade. Growing up in the culinary mecca that is San Francisco, he was introduced to high quality cuisine at an early age. Chef Scott's passionate career in food began in the United States Coast Guard as a Food Service Specialist. From there he took his culinary journey to the civilian sector, working at a variety of restaurants and honing his skills as a chef. In 2006 Chef Scott enrolled in a local culinary program to train in the art of classical French cooking, with an emphasis in modern California cuisine. Simultaneously, he became involved in the independent catering market. Successfully catering numerous weddings and private parties, he developed very strong leadership skills in the kitchen. In 2009 Chef Scott relocated to Virginia and attended the Culinary Institute of Virginia in order to further his knowledge and overall passion for the restaurant industry. As an active student, he worked in the purchasing department at the institute and eventually landed a head chef position in Hampton Roads. Currently Chef Scott is the executive chef at The Kitchen at Powhatan, proudly offering a flavorful fusion of classic southern cooking and modern California cuisine.
