About River’s Inn Restaurant and Crab Deck
The Crab Deck is a special part of the River’s Inn Restaurant, and has many of its own traditions. The Crab Deck is part of the dock that juts over the marina, and on quiet days you can hear the lap of water below your feet as you dine. The All-You-Can-Eat Blue Crabs and live music both take place on the Deck—so come sit on the boat seats at the Deck’s bar and watch one of our live acoustic acts play while you eat!
Live Music
Live music can be heard at the Deck every Wednesday, Friday, and Saturday from 6-9. The selection of music is as diverse as it is charismatic Many of the bands take pride in the broad range of their music. From the acoustic songs of Richie Beard to the punk, funk, and jazz of Scott Varney, the music is sure to be engaging!
Meet the Chefs
Chef Robert’s sixteen years in New Orleans created what he calls his “own personal gumbo”– a place to blend his knowledge of French, Italian, and Spanish dining into a traditional Creole experience and create his own niche in the culinary world. He brings a flair to his cooking that challenges regional boundaries, influenced by the expressive architecture and music of New Orleans. Paul Prudhomme, Alan Toussaint, Vicki Peterson, Theresa Anderrson, Susan Spicer, and Susan Cowsill are among the international musicians and chefs to influence Chef Robert. The dynamic personalities allowed him to lower his inhibitions when creating dishes, and be spontaneous while blending unconventional and complimentary flavors into new favorites. Sous-Chef Bobby brings his own experience with regional cuisine to compliment Chef Robert’s style. Virginia and Louisiana blend smoothly in the dishes at the River’s Inn. Like Chef Robert says, “the Sarah Creek is like Virginia’s own local bayou. Only thing missing is the alligators.”
Who’s in charge…
Chris Coffman, the general manager for the River’s Inn Restaurant, has been drawn to the restaurant business his whole life. He has always had a passion for dining, and it comes out in his attention to detail in accentuating every aspect of the dining experience. “It’s the marriage of elegant and relaxed we’re striving for,” Chris says. Among a few tweaks to the restaurant, the indoor and outdoor menus have been blended into one that combines the refined and casual. For six years Chris has had a part in the York River Yacht Haven marina surrounding the River’s Inn, and is dedicated to preserving the unique character of the Crab Deck and River’s Inn Restaurant that has made it a local favorite for so long.
