River’s Inn to Reopen

By WY Daily Staff Wednesday, March 18, 2009

Executive Chef Hans Schadler and Family Bring Back Local Favorite.

How does a man who twice turned down the opportunity to work in the White House decide to reopen a well-loved, if not exotic eating place on the river?

“It was one of those endless dreams; and it was the right timing and the right opportunity.”

That’s how Hans Schadler described his family’s decision to bring back Gloucester Point's River’s Inn, which closed in October of 2008 due to an uneventful parting of the ways between popular restaurateur Tom Austin (Berret’s Seafood House and Taphouse Grill, Riverwalk Restaurant) and the landlord at the property. The restaurant expects to be open in early May.

Schadler is the former Executive Chef and Culinary Director for the Colonial Williamsburg Foundation and winner of numerous culinary awards. So how does that affect the delightful, but far less glamorous menu locals are used to at the River’s Inn?

“Our focus will be on a comfortable environment, incredible service and simply prepared delicious menu items that are not over the top,” said Schadler.

“We’re not fighting for the big magazine stars to come eat here.”

But Schadler is known for being a stickler for quality.

“There will be some menu changes, but the focus will still be seafood-influenced. More important, our choices will be local and fresh, fresh, fresh. I can’t emphasize that enough.”

The Crab Deck will still be the Crab Deck, serving a slightly less formal menu where Schadler says you will still be able to order crab legs and shrimp and a great hamburger. The Crab Deck will be open from Memorial Day to Labor Day.

The reopened River’s Inn will be a family affair, as Schadler has enlisted his wife, Liv, and his two daughters Tina and Nicole. All are hard at work preparing for the grand reopening.

In addition to redoing the interior of the restaurant from top to bottom, the family is busy with food sampling, considering menu options, looking at china and long lists of other pre-opening details. Schadler says the days are already long.

“Tina has logged a couple of thousand miles just looking at restaurant computer systems,” he said.

Still, Schadler is not worried about too much togetherness.

“We just want to have fun cooking as a family,” he said.

The River’s Inn is currently considering applicants for management positions. They will begin consideration of service staff in April. Details are at www.riversinnrestaurant.com.