Rockefellers
Hours:
Closed for the Season
Reopening In Spring
Details:
$$$$
Special Events
Fine Dining
Contact:
Phone
A mouthwatering display of expertly prepared steaks, seared to perfection and complemented by an array of vibrant, seasonal side dishes. This sumptuous spread highlights the refined flavors and exceptional quality that make dining at Rockefellers truly unforgettable.
An elegant presentation of Tableside Belgian Coffee, where rich, aromatic brews are expertly crafted before your eyes. This indulgent experience blends artistry and flavor, making it a perfect conclusion to a memorable meal at Rockefellers.
A luxurious dish of Beurremont Butter Poached Maine Lobster, delicately prepared to enhance its rich, natural sweetness. This exquisite creation embodies the refined culinary excellence that defines dining at Rockefellers.
Bourbon on the rocks, etched with the Inn logo, paired with a New York Strip Steak in the Rockefeller Dining Room at the Williamsburg Inn
Poached Lobster, served in the Rockefeller Dining Room at the Williamsburg Inn.
Wedge Salad served in the Rockefeller Dining Room at the Williamsburg Inn.
Rockefellers
The Williamsburg Inn is delighted to unveil an extraordinary chapter in the Rockefellers dining experience. Embrace our elevated à la carte concept, where culinary excellence takes center stage. Luxurious dishes crafted with the finest ingredients showcase signature dry-aged steaks that captivate and fresh, local seafood that embodies the essence of the region. Each plate is a masterpiece, thoughtfully designed to deliver a personalized and unforgettable meal. At Rockefellers, exceptional flavors, an exquisite ambiance, and impeccable service combine to create a dining experience beyond compare.
Join us at Rockefellers for our upcoming dining events, where you'll enjoy memorable meals inspired by centuries-old recipes and timeless culinary traditions.
Upcoming Event
Meet Our Chef
Executive Chef: Julianne Gutierrez
Julianne Gutierrez, raised in Ephrata, PA, pursued her culinary passion with an Associate’s Degree and a 6,000-hour Colonial Williamsburg apprenticeship. Now Executive Chef, she emphasizes seasonal, local ingredients, drawing inspiration from mentors like Chefs Travis Brust and the Voltaggio brothers. Julianne leads with creativity, hosting events like Tide to Table, and enjoys mentoring her team, cooking seafood and arepas, and spending time with her husband and their three dogs.
