When Chowning’s Tavern in Colonial Williamsburg reopens March 28 after a two-month closure, it will feature longer operating hours, craft beers from across the state and a new menu that focuses on smaller fare instead of larger entrees.
The changes will shutter the tavern Feb. 1, when crews will begin work to repaint its interior and conduct general maintenance.
In the meantime, the new menu will be designed and the slate of craft beer offerings will be enlarged beyond the current offerings of Old Stitch, Dear Old Mum and a few regional beers, said Seth Farrell, the director of Historic Area hospitality at Colonial Williamsburg.
Also coming to the menu is a third signature beer based on a recipe from the Colonial Williamsburg archives.
Alewerks Brewing Company, which brews Old Stitch and Dear Old Mum, is brewing the new beer. The first batch will consist of 10 barrels that will go exclusively to Chowning’s. Master of Historic Foodways Frank Clark worked with Alewerks to bring the 18th-century recipe to fruition.
Farrell said some guests in the Historic Area have said they do not want a big meal and would prefer something lighter, and that the new Chowning’s will serve that market. Some of the lighter fare already on the menu has proven to be a success.
The tavern’s trenchers — a piece of pita bread with meat on top — have been a big hit with guests. Flatbreads have also performed well, and both will have larger homes on the forthcoming menu. Some larger offerings will still remain, likely in the form of specials.
The trenchers and flatbreads were first introduced in April as part of a slew of changes. The menu was then tailored to move away from the burgers and hot dogs featured in the outdoor dining area, where a bar was installed.
Farrell said the changes were largely successful, prompting Colonial Williamsburg to “flex our muscle a little bit” and make more changes that continue in the direction started this year.
To offer guests more of a chance to experience the new Chowning’s experience, the tavern’s operating hours will be lengthened: It will no longer close between 2:30 p.m. and 5 p.m., and will stay open depending on the day of week and guest demand, usually until at least 11 p.m., Farrell said.
A major component of the changes introduced this year was a revitalized outdoor area. A large trellis was installed along with the bar, creating a big sit-down area for guests to enjoy their food and drink. Farrell said that area has proven to be popular among people who like to watch the Fifes and Drums of Colonial Williamsburg, who perform nearby.
That outdoor dining area will host special events starting next year, including food and beer pairings.
When the tavern reopens in March, the reservation system will also be scrapped. The current system recommends guests make reservations prior to dining at Chowning’s.
“When other venues along Duke of Gloucester Street are full, we’ll have more traffic for Chowning’s,” Farrell said. “It gives people an opportunity if other venues are full to get a quick bite or maybe have a drink.”
The changes at Chowning’s Tavern are among several initiatives for 2015 announced earlier this month by Mitchell Reiss, the new president and CEO of the Colonial Williamsburg Foundation. Other initiatives include the installation of lights in the historic area, a new website, changes at the Taste Studio and the creation of new educational resources for schools to use.
Chowning’s Tavern is one of several dining options operated by Colonial Williamsburg on Duke of Gloucester Street. Others include the King’s Arms Tavern and the Shields Tavern.
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