Today the Tides Inn announces the debut of its newest dining concept, Fish Hawk, which opened to the public on Friday, May 24. This waterfront eatery immerses guests in Virginia’s rich coastal culinary tradition and showcases the bounty of the surrounding Chesapeake Bay and Rappahannock River. Offering guests an authentic gastronomic experience, the restaurant features an indoor raw bar, seafood classics, live shucking, and a daily Chesapeake Bay Boil. Fish Hawk warmly welcomes locals and visitors to enjoy a taste of the region’s finest fare in a casual, lively atmosphere complemented by weekly entertainment and panoramic views of Carter’s Creek.
In addition to favorites like crab cakes and Old Bay baskets, patrons can enjoy a rotating selection of more than a dozen types of oysters prepared raw, broiled, or cornmeal-crusted, and fried. These regional delicacies are thoughtfully paired with an array of sauces including a Jalapeño Mignonette, Sweet Soy Vinaigrette, Salsa Verde, Maui Onion Relish, as well as classic cocktail and hot sauces. Each afternoon, as the sun sets over the water, guests are invited to gather together for a Chesapeake Bay Boil, inclusive of Chesapeake Blue Crab, Carolina Shrimp, Northern Neck Littleneck Clams, and festive communal atmosphere. This robust menu is accompanied by Fish Hawk’s full bar serving a wide selection of local beer, wine, and spirits.
The Tides Inn has a deep-rooted commitment to provide a genuine taste of the region, sourcing seafood and produce fresh from local purveyors such as Kellum Seafood (providing an assortment of oysters) and Dug In Farms (farming and selling produce, jams, picked vegetables, and much more), all within a few miles of the Inn. The drink menu also features ingredients from the resort’s herb garden in signature cocktails such as the Smoky Mint Julep, made with Tides Inn-exclusive John J. Bowman’s bourbon, alongside hand-selected Virginia beers such as Devil’s Backbone, New Realm, and Center of the Universe.
“Our neighbors, watermen, farmers, and winemakers are the true inspiration for this concept. We wanted to honor Virginia’s extraordinary seafood and produce by crafting a menu that showcases their naturally bold flavors blended with our unique culinary culture,” says resort manager Susan Williamson.
Named for Virginia’s treasured Osprey bird (“fish hawk” is a local epithet), the new concept is a complete redesign of its predecessor, Commodore’s Restaurant, and sits along a strip of private beach boasting sweeping views across the water. Open for lunch and dinner, Fish Hawk’s casual ambiance warmly welcomes guests and fosters a sense of community, while the energy surrounding its raw bar engages diners to partake in the dynamic culinary activity. Restaurant guests are also treated to outdoor live musical performances by some of Irvington’s favorite artists on Thursday evenings and Saturday afternoons. Fish Hawk’s nautical color scheme, large bay windows, and clean lines are inviting and beautifully complement its waterfront location. Indoor and al fresco seating blend seamlessly to create a contiguous space, inviting guests to mingle with friends new and old.
Resort guests may also take their culinary experience out on the water with the Tides Inn’s new Duffy Boats, debuting this summer and offering cruise tours around Carter’s Creek paired with seasonal lunch and dinner baskets featuring small bites and a wide selection of beverages.
Further immersing guests in this culinary destination, Tides Inn also offers guests an Oyster Academy experience located on the Virginia Oyster Trail. The day tour begins with a brief lecture on the history of Virginia’s oyster industry, oyster ecology, and tools of the harvest. Guests then accompany a traditional Virginia waterman by boat for a one-hour harvest excursion followed by a lesson from the Inn’s culinary team on oyster shucking and expert tips on pairing these local treasures with sauces and wine.
The Tides Inn’s Chesapeake Restaurant, a local favorite continues to serve up an elevated take on some of the region’s signature fare including rock fish, shrimp and grits, sautéed scallops, chowder, and oysters with coastal Southern flare. On Wednesday, Friday, and Saturday evenings, the terrace at Chesapeake’s also comes alive with live music and serves as a gathering place for family and friends.
News and information presented in this release has not been corroborated by WTWH Media LLC.