The Ebbitt Room

The story

Crafted with passion, served with love

Every Bite Considered

At The Ebbitt Room inside The Virginia Hotel in Cape May, New Jersey, the guiding principle is deceptively simple: source with intention, cook with craft. The restaurant practices a rigorous farm-to-table and farm-to-glass philosophy, drawing hyper-seasonal ingredients from Beach Plum Farm in West Cape May — the resort's own working farm located less than two miles from the dining room. That proximity shows on the plate in ways that no supply chain can replicate.

Chef Jason and a Kitchen with Purpose

The kitchen is led by Chef Jason, named 2025 Chef of the Year by the New Jersey Restaurant and Hospitality Association — a recognition that reflects both his standing in the state and his lasting mark on Cape May's dining scene. His cooking is described as globally inspired and ingredient-driven, dishes that, in the restaurant's own words, "tell a story with intention and soul." The Wine Spectator Award of Excellence further underscores the seriousness of the program, particularly for a destination that also leans into a farm-to-glass cocktail culture.

What's on the Table

The menu reads like a seasonal inventory of the best the region offers, organized across raw bar, starters, mains, and vegetables. Local oysters appear grilled with Calabrian chili butter and za'atar bread crumbs, or raw on the half shell with a seasonal mignonette. Cape May scallops arrive over wild ramp risotto with foraged mushrooms and speck. The cioppino draws on the daily catch alongside mussels, crab, and a saffron-pastis broth. Ibérico secreto — acorn-fed pork — comes with chimichurri rojo and charred escarole, while a koji-rubbed 12oz Prime N.Y. Strip anchors the heavier end of the mains.

Signature cocktails extend the farm connection: the "Amelia" uses Beach Plum Farm blackberry preserves, as does the Beach Plum Farm Smash, built on Angel's Envy bourbon. Desserts keep the same measured elegance — a Valrhona chocolate pie with date-hazelnut crust, sweet ricotta doughnuts with honey-lavender crème fraîche, and a strawberry rhubarb tartlet finished with torched meringue.

The Room Itself

The Ebbitt Room enforces a smart casual dress code, which sets the tone: this is refined American dining without rigidity. The setting is the historic Virginia Hotel, and the atmosphere matches — attentive service, considered ambiance, and outdoor seating available for those who want Cape May's seaside air alongside their meal. Private dining is also on offer for larger gatherings.

Reservations are required, and the room opens nightly for dinner.