Shields Tavern
Hours:
Closed for the Season
Details:
$$
Family Friendly
Contact:
Phone
A balladeer plays for diners at Shields Tavern.
A host welcomes guests at Shields Tavern.
A dining room in Shields Tavern.
Shields Tavern
The term “Groaning Board,” possibly originating in the Middle Ages, described a table so laden with food that it seemed to groan under the weight, or perhaps the guests groaned with delight. In the 18th century, taverns were central hubs for news, information, and travel rest stops, where guests paid a fee set by the Governor for a meal and a place to sleep, typically a crowded spot on the floor. Taverns were gathering places for locals and for diverse people, objects, and ideas. Jean Marot, a Frenchman, operated a tavern on this site from 1709 until his death in 1717, after which his widow Anne took over. Their daughter Anne and her husband James Shields managed it from the early 1740s, living there with their children. By 1750, Shields Tavern was one of seven licensed taverns in Williamsburg, offering food, drink, lodgings, and entertainment like gambling and billiards. It catered to the lesser gentry and upper middling ranks of Williamsburg society and travelers to the capital.
Join us at Shields Tavern for our upcoming dining events, where you’ll savor unforgettable meals inspired by Colonial-era recipes and cherished culinary traditions
Upcoming Event
Meet Our Team
At Shields Tavern, our chefs draw inspiration from the rich culinary traditions of the 18th century, skillfully reimagining historic recipes to honor the flavors of the past. Our signature Groaning Board menu is a testament to this dedication, featuring dishes that celebrate the vibrant heritage of early American cuisine. The term "groaning board" originates from the 18th century and refers to a dining table so abundantly laden with food that it seemed to "groan" under the weight of the feast. Each plate is thoughtfully crafted using fresh, locally sourced ingredients. At Shields Tavern, every meal is more than just food—it’s a journey through time, where tradition meets innovation to create something truly extraordinary.
Executive Chef: Stephen Perkins
Growing up in Trenton, NJ, Chef Stephen Perkins developed an early passion for cooking amidst the lively gatherings and abundant dishes of his family kitchen. These formative experiences, combined with mentorship from esteemed chefs such as Hans Schadler, Mark Erickson, and Ronald DeSantis, set the foundation for his distinguished culinary career.
As a leader in Colonial Williamsburg's culinary scene, Chef Perkins has been instrumental in relaunching iconic establishments like Christiana Campbell's Tavern and Huzzah’s Eatery, emphasizing the use of locally sourced, seasonal ingredients. A passionate mentor, he thrives on inspiring the next generation of chefs while cultivating a collaborative and creative kitchen culture.
Chef de Cuisine: Naomi Haynes
Chef Naomi Haynes, a Newport News, Virginia native, developed a passion for cooking early, inspired by Iron Chef Japan and her love for bold, unique Asian flavors. With support from her family, she pursued her culinary dream, earning degrees from Johnson & Wales University and honing her skills at Colonial Williamsburg, where she began her career at Kings Arms Tavern.
Now Chef de Cuisine at Shields Tavern, Chef Haynes combines her colonial-inspired cooking style with a focus on local, seasonal ingredients. Passionate about mentoring, she fosters a creative kitchen culture and enjoys discovering new restaurants with her husband, Executive Chef Justin Haynes.
