Discover “The Best Chesapeake Bay Hotel” Restaurant in 2022 “For Foodies”
– TripSavvy “The 7 Best Chesapeake Bay Hotels Of 2022”
Join us at The Colonnade, located inside the beautiful Hope & Glory Inn. Our fine dining experience in our majestic and grand 1,300 square foot lobby is guaranteed to exceed your expectations. We call it The Colonnade because the room is framed by 10 Doric columns that bring harmony, beauty and unity to this room surrounded by its big windows and glass doors. Our Irvington, VA restaurant offers a dining experience that you can’t find anywhere else. We pride ourselves on being the best in farm-to-table and boat-to-table dining and seek out only the finest, locally sourced vegetables and seafood. Guests rave about and keep coming back for our exquisitely prepared dishes, and we invite you to dine with us to experience it for yourself! Reservations are required and are encouraged to be made as far in advance as possible.
Chesapeake Bay magazine describes us as “first class” and they “recommend you treat this like a popular New York City restaurant and make reservations well in advance”
Meseret Crockett, the Executive Chef, and Manager at the Hope & Glory Inn and Vineyard was born in Addis Ababa, Ethiopia, and was educated in French schools. She is a graduate of the Auguste Escoffier School of Culinary Arts. Fluent in five languages, it is not uncommon for her to speak Italian, French, and German when recommending wines from those countries. She is also known to the producers of the Food Network, having hosted them for dinner at the Hope and Glory Inn!
In 2018, she was invited to New York to attend a Food Network Cooking School event for Chef Marcus Samuelsson. Last year, Samuelsson was the honoree at the James Beard Foundation’s Chefs & Champagne event. He joined a list of predecessors including Martha Stewart, Thomas Keller, Daniel Boulud, Wolfgang Puck, Bobby Flay, Emeril Lagasse, and more. Chef Crockett is also known to celebrity Chef Tom Colicchio, a five-time James Beard Award winner and a past guest of the Hope and Glory Inn!
This past Spring, Chef Meseret was invited to spend several days cooking with Patrick O’Connell and his talented team at the 3 Michelin Star Inn at Little Washington.
The Colonnade offers a prix fixe menu and a table d’hôte fine dining experience. This enables Chef Meseret Crockett to showcase her talent and source local fare, especially rockfish, oysters, and crab. We buy our ingredients from local farms, and our seafood comes straight from the Rappahannock River and its coves, ensuring the utmost freshness and taste.
Our Irvington, Virginia, restaurant’s seating is limited to 20 guests. However, your table is yours for the evening. You should expect to spend 2 to 2 ½ hours dining with us – it’s a culinary experience.
Reservations can be made for Thursday – Sunday for seating’s between 6:30 and 7:00 p.m. (Private events and other commitments could preempt our dinner schedule and can be arranged on Tuesdays and Thursdays).