Chesapeake, Virginia
Steaks aged in house.
A cellar with two stems.
Dry-aged steaks, a raw bar shucked to order and Chesapeake's only Two Stem wine list.
Dining Room
Sun to Thu 4 to 9 · Fri & Sat 4 to 10
Happy Hour
Bar & cocktails, Mon to Fri 3 to 6
Sunset Menu
Dining room, daily 4 to 5
Sunday Brunch
10 AM to 2 PM
On the Calendar
Dinners, tastings & socials
From the Kitchen
House signatures
Ribeyes dry-aged 28 days in house, Full-Blood Wagyu and Prime Certified Angus Beef.
Bone-in, aged 28 days in house for a deeper, nuttier bite.
Roasted vegetables, corn purée, brown butter.
Crispy onions, house pickles, truffle horseradish sauce.
Creamy lump crab, spices and a finish of sherry.
Wine Spectator
Best of Award of Excellence
Chesapeake's first and only Two Stem wine list.
Champagne to Napa Cabernet, chosen to pair with the kitchen.
Private Dining
Three rooms with frontier character.
Three private rooms and prix fixe menus for any occasion.